It’s National Salad Week! Are you ready? For once a celebration of healthy food! It’s great! And remember just because it’s a salad doesn’t mean you have to add lots of fatty foods to it to make it filling – you can add veg, carbs and plant based protein and make it the highly nutritious and delicious starter or meal that it’s meant to be!
Today I am making a kale, blueberry and red cabbage salad with slow cooked gluten free mini kale pancakes! This is utterly delicious! It hits the satiated button and it so healthy!
You are getting Vitamin C from the blueberrys, rich phytochemicals and minerals Vitamin A and K from the red cabbage and this wonderfully colourful food also helps relieve the systems of IBS as it is packed with insoluble fiber! Then in the lush green nutrient dense powerhouse that is kale we are also getting our Iron, Protein and antioxidants. Kale is also the best source of Vitamin K you can get!
Recipe: always try get organic locally grown produce!
For the pancakes:
Gluten free white flour 2 cups
Rice flour 1 cup
Baking powder (gluten free) 2 tablespoons
2 tablespoons of honey or agave syrup
1/3 cup of Quinoa
2 Bunches of kale
1 cups of Almond or soya milk (add more if needed)
Calabrian style parsnip and pepper
1 yellow and red sweet Baby pepper
1 potato cubed
1 parsnip cubed
Salt and pepper
Spoon of honey or agave
1/4 of red cabbage sliced
Raw Red cabbage pesto:
1/4 of red cabbage in a food processor
1 spoon of agave
1 spoon of red wine vinegar
2 spoons of water
Cut the ingredients for the Calabrian parsnips and place in a tapas pan and cook with a spoon of coconut oil and salt and pepper for about 15 minutes until a toasted chunky brown cooked.
Mix the ingredients for the pancakes in a blender and then add to a mini pan on high heat. These pancakes will take a while to cook as they are a slow cook pancake that require medium high heat for about 7 minutes each side. They will also rise and have a spongey like Turkish kebab look about them. That’s when you know they are cooking right !
Once the pancakes and Calabrian parsnips are done it’s time to plate up. If you want a lovely earthy peppery raw pesto you can put a cup of chopped red cabbage with a sprinkle of red wine vinegar, water and honey or agave in a food processor and blend it up until it has a nice wet pesto consistency. It goes fabulous with the blueberry and kale salad.
Wash a bunch of kale and cut in half some blueberrys. Spread some of the pesto on the plate then top with bunch of washed lush green kale and blueberry.
Place the cooked spongey thick pancake on the plate and top with the Calabrian parsnip and some sliced raw red cabbage and garnish with parsely!