January is a funny old month. We’re trying to break old habits and exercise more, eat better, sleep longer… But it’s a cold, dark month and maybe sleeping more is really the best suited resolution for January!!!
Last week I wrote not about a new year’s resolution as such but about setting a positive intension for the year which included to nourish myself. Cue healthy salad recipe… ha! But I don’t just mean with food, obviously that’s part of it. But also to nourish my mind and body, maybe by spending less time on social media and more time meditating. More time strengthening and practising yoga. More time traveling and experiencing new things. Those kind of nourishing things.
We’re one month into the new year and it’s been going fairly well so far. I’ve been receiving treatment for an ongoing bad back and a niggling knee injury that brought any of last years cycling ambitions to a complete end. I’m doing daily strengthening exercise to rebalance and realign my posture which has been the cause of both injuries. I’ve practised mindfulness daily and I’m still struggling with the social media bit…. but I’m not going to be too hard on myself : )
Food-wise I’ve been eating pretty well for the last year or so. I’ve cut down heavily on refined sugar, wheat, alcohol and any processed foods. I eat a balanced diet, jam-packed with local, seasonal vegetables! What’s more I really feel the difference. The feeling after eating a fresh, flavour-packed, filling meal to a processed meal or snack laden with sugar of wheat is unbelievable. Light and energised or heavy and sluggish, this is what has helped me easily sustain a healthy balanced diet.
The great thing about having transitioned to a healthy, nourishing diet is that I don’t feel guilty about having the odd, not-so-nourishing meal or snack. I know that for 80-90% of the week my body is thanking me for eating well with energy and concentration levels to suit. So if time gets the best of my healthy, advanced food preparation or I’m in a situation where being vegan means my only option is chips, its ok and I don’t have to feel bad, I can just move on knowing the next thing I eat will probably be much more nourishing.
We got there in the end… cue healthy salad recipe, for the 80-90% of the week when you want something fresh, flavour-packed and filling to leave you feeling light and energised. This salad will definitely not disappoint!
Kohlrabi was one of those strange vegetables I have never encountered until I signed up for a weekly, local and organic veg bag. I was like, kohl-you-what-now!? So I did the usual thing I do with unknown vegetables, roast them and hope for the best… and it was ok. It wasn’t until I discovered this recipe using raw kohlrabi from Love and Lemons that I realised kohlrabi is totally amazing!
I have made many a meal inspired by the spicy kohlrabi noodles from Love and Lemons, depending on what other vegetables are to hand. I wanted to share this version (my new favourite) before the kohlrabi season comes to an end. They should be back by around mid-late summer, so not too long to wait if you do miss this season.
Kohlrabi, Kale & Black Rice Salad
100g Black rice
1/2 Large kohlrabi
Large handful of cavolo nero or kale
Handful of tender stem broccoli
2 tbsp rice vinegar
1tbsp rapeseed oil
Red chilli to taste
Handful of fresh coriander
2 tsp sesame seeds
For the kohlrabi marinade:
2 tbsp soy sauce or tamari
2 tbsp rice vinegar
1 tsp rice mirin
Juice of 1 lime
A few slices of red chilli, to taste
1 clove of garlic, crushed
1cm piece of ginger, grated
- Mix all the ingredients for the marinade together in a large mixing bowl. Peel and finely slice the kohlrabi into thin match sticks and add it to the marinade, and mix thoroughly. Place in the fridge whilst you prepare the rest of the dish.
- Place the rice in a saucepan and pour over roughly double the amount of boiling water. Bring to the boil and simmer for around 40 minutes until tender. (Check the rice now and then to make sure it doesn’t boil dry, adding a little water when necessary.)
- Wash the cavolo nero or kale and slice down wither side of the tough stem and discard. Roughly chop the remaining leaves and place in a large mixing bowl. Add the rice vinegar and rapeseed oil and massage into the leaves until they start to soften then set aside.
- Wash the broccoli and steam over the rice or over a pan of boiling water for 10-15 minutes until just tender. Rinse immediately under cold water to stop it cooking any further.
- Wash and peel the carrot then, peel into ribbons.
- Once the rice is cooked, rinse through cold water to cool.
- Remove the kohlrabi from the fridge and add the kale, carrot, chopped coriander and rice, and mix together. Spoon into a large serving bowl. Arrange the broccoli pieces on top, pour over the remaining marinade, sprinkle with sesame seeds and sliced chilli and serve.