Today I have some very VERY exciting updates and a salad. A gorgeous salad. And the news, AH the news! Where to begin, how do I chose the right words when what I am feeling is beyond words.
Let’s see. For the past few weeks I have been (secretly) planning and preparing for something important which finally happened this Saturday. So, on Saturday, my colourful, beautiful, healthy RawbyChris products were standing proud on display on a supermarket shelf!!! A. Supermarket. Shelf. Gasp! And not just any supermarket, but one of the best. A foodie’s heaven of produce. A place where a foodie can spend hours and hours browsing gorgeous produce and products sourced both locally and from all around the world. I am stocked. I am proud. I am beyond words. I still cannot believe myself, but you should definitely believe me. Better yet, don’t take my word for it, go see for yourself, and once there, treat yourself with my organic sweets made with fruit and veggies. Or with a slice or two of raw bread made with zucchini and apple.
And there’s more! RawbyChris now officially has two operating locations! Wooohoo, jumping up and down with excitement, this commercial kitchen is new and shiny and so perfect for making raw foods. I’ll keep you posted on this because I’m just too happy to keep it to myself.
Let’s move onto the salad that created waves on Instagram. Who could have guessed that a humble thing like a salad would end up being so popular and in demand? Not me. I was pleasantly surprised by all of you wonderful humans asking me for the recipe. So here it is. It is a humble salad, but it’s packed with flavour and is so so nutritious. Whenever I am at my busiest, summer or winter makes no difference, I turn to salads for lunch and even dinner and to smoothies, of course. It’s because this allows me to pack as many nutrients in a meal and it is nutrients our bodies need to be able to put up with a crazy busy lifestyle. Especially in winter when it’s so easy to catch a cold or any other sort of bug which would then make us want to crawl under the blanket.
My trick to making quick 5 minute salads for lunch is to always have some whole grains already cooked in the fridge. When I cook quinoa, millet, brown rice or what not for dinner, I always (always) make more than what’s needed that evening and keep it safe and chilled in the fridge. The following day, all that remains to be done is to wash and chop some veg, make a vinaigrette, mix them together with the whole grains and dig right in, full speed ahead.
- 1 cup millet
- 2 (3) cups water
- 2 kale leaves, stems removed
- juice of 1/2 orange
- juice of 1/2 lemon
- 1/2 red capsicum, diced
- 1 small carrot, fine strips (grater/peeler works well)
- 1 green onion, finely sliced
- 1 small wedge of red/purple cabbage, shredded (about 2 handfuls)
- a handful of parsley, roughly chopped
- a handful of mint, roughly chopped
- a handful of chives, chopped finely
- 1/2 cup hemp seeds
- To top: 1 avocado and a handful of dry toasted sunflower and pumpkin seeds
- 8 TBSP good cold pressed olive oil
- 1 TBSP cold pressed sesame oil
- 2 TBSP apple cider vinegar
- 1 TBSP balsamic vinegar
- pinch of chili flakes
- freshly ground black pepper, to taste
- 1 tsp mustard (try making your own raw mustard!)
- On medium heat warm up a deep pan (or small pot) and when hot add the millet. Dry toast it for 1-2 minutes, stirring and making sure it doesn’t burn. This adds a wonderful nutty flavour to the millet.
- Add 2 cups water to the millet, stir, cover and bring it to a boil. Then lower the heat to a minimum low and let it simmer until all the water is fully absorbed. There are times when I find 2 cups of water are not enough, so I add a bit of extra water at a time towards the end of the cooking time, and continue to simmer covered until the millet is fully cooked.
- While the millet is cooking, chop the kale, place it in a bowl and add the orange and lemon juices. Massage it for 2-3 minutes (at least) until it softens up.
- Prepare the rest of the veggies and add them to the bowl of kale.
- Add all the ingredients for the vinaigrette to a small bowl and mix them until combined.
- When millet is cooked, add it to the veggies, pour the vinaigrette and give it a good mix to cover everything in everything.
- Top with slices of avocado and lots of toasted seeds.
- Oh, and enjoy with a big big fork.