Wholesome residing: Salads – take pleasure in uncooked greens day by day

Summer is for salads – no one ever said I hear you think. That may be because you’re thinking of the same old boring leaves and tomatoes with store-bought dressings.

With a little imagination, you can turn leftovers with fresh vegetables and herbs into exciting, delicious lunch dishes.

Experts agree that raw vegetables should make up a large proportion of our daily meals – regardless of climate and weather. Raw or “live” foods like vegetables – especially fermented ones – contain enzymes that stimulate digestion and support the immune system. Organic raw food also contains beneficial bacteria that are important for normal bowel function and therefore for our entire body. When you eat a meal that does not contain enzymes, the pancreas secretes enzymes to aid digestion, which becomes much more problematic as you get older. Live food also contains vitamins, some of which are destroyed during cooking.

Try these recipes and if you’re feeling adventurous add a handful of sauerkraut and try some great recipes by Yotam Ottolenghi.

Beetroot – sesame salad

– · 4 fresh organic beetroot grated on the larger grater

– 4 tbsp sesame seeds

– Some cold-pressed organic sesame oil

– juice of 1 large lemon

Lightly roast the seeds in a stainless steel pan for 1-2 minutes until they take on a light color, then add to the beetroot with the oil and lemon juice and mix well. Finally, add 2 teaspoons of cold-pressed organic sesame oil without further heating.

Cabbage and apple salad with walnut and flax dressing

Coleslaws are robust salads for the whole year – they keep nice in the fridge for days with a splash of lemon juice.


-3 tablespoons of lemon juice

-3 tablespoons of tahini

-2 teaspoons of honey

-1 shallot, chopped

-2 tablespoons of walnut oil – 1 tablespoon of linseed oil


1/2 head of red cabbage, grated or thinly sliced

1 apple, finely diced

2 stalks of celery, finely diced

2 spring onions, thinly sliced

1/2 cup chopped walnuts

Juice of 1/2 lemon

Whisk the dressing ingredients together in a small bowl. Mix the coleslaw ingredients in a large bowl. Stir in the dressing and let it rest for 10 minutes so that the flavors can unfold. Serve at room temperature or chilled.

The happy carrot

-1 large carrot

-1 cup of grated cabbage

-1/2 large Japanese radish, daikon (optional)


-1 tablespoon of pumpkin seed butter

-½ clove of garlic, crushed

-2 tablespoons of lemon juice

-3 tablespoons of soy milk

Grate the carrots and radish in a large bowl. Add the chopped cabbage and toss thoroughly.

For the dressing, stir together pumpkin seed butter, garlic, lemon juice and soy milk. Double the amount if you want.

Groovy broccoli

-1 small broccoli head

-Handful of baby spinach leaves

-Handful of broken Brazil nuts

-2 cloves of garlic, crushed

-1 tablespoon of tamari

-1 tablespoon of sesame oil

Cut the broccoli into small florets. Mix in the spinach leaves. Whisk the garlic, soy sauce and sesame oil, drizzle over the vegetables and garnish with Brazil nuts.

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