Goddess Salad Bowl // Spicy Ginger Cashew Dressing

March 8, 2016

Today felt like Spring here in DC. And Spring is my favorite season in this city. I honestly feel a shift in energy happen inside of me.  A surge of motivation and vitality takes hold of my being and I’m happier. It’s that simple. This sensation of being born again makes me realize how in tuned with Nature we are, or at least I am. It’s hard to put words on this feeling, but I know I change throughout the year – very much like plants do. So when Spring comes around, I am ecstatic. Life begins once more and I find it sublime!

To honor this return to Life, I thought it might be suitable to make an amazing Goddess salad. I have been dreaming about this salad bowl for a few days now – as if I knew on a deeper level of consciousness that Spring was on its way. Without realizing it, I was dreaming of this recipe. It was in the making before I even knew what the end product would be like. If that’s not a sign that I am in tuned with Nature, then I don’t know what is! :p
I named this salad bowl “Goddess” because you will truly feel divine after eating it. It has so much goodness in it that it will elevate both your body and soul to a higher state of being. Use the most fresh  and, if possible, organic ingredients and I promise that you will feel the energy enter your body with every bite. What’s so magical about this salad is that all the ingredients mix perfectly with each other and, together, create an explosion of flavors, textures, and nutritional benefits.

Happy Spring everyone!


Goddess Salad - 1

Goddess Salad - 4

Goddess Salad - 5

Goddess Salad - 3


Goddess Salad Bowl // Spicy Ginger Cashew Dressing – serves: 2 | prep time: 10-15min | cooking time: 5 min

Ingredients:

for the salad

  • 1 bunch kale, stems removed anc leaves chopped (about 4 big handfuls)
  • 1 small or ½ a big zucchini, grated
  • 1 large carrot, grated
  • 6 large cherry tomatoes, quartered
  • ½ cup cucumber, diced
  • ½ ripe avocado
  • 4 heaping tbsp sauerkraut
  • 1 cup sunflower sprouts
  • ½ lime, juiced
  • 4 tbsp buckwheat groats (optional)
  • 4 tbsp sunflower seeds
  • 4 oz tempeh
  • 1 tbsp extra virgin olive oil
  • 1 tbsp tamari
  • freshly ground pepper, to taste

for the dressing

  • ½ cup raw cashews, soaked overnight
  • ½ oz  fresh ginger
  • 1 clove garlic
  • 4 tbsp apple cider vinegar
  • 4 tbsp tamari
  • 3 tbsp toasted sesame oil
  • 2 tbsp pure maple syrup
  • ½ cup filtered water
  •  ½ tsp chili flakes
  • freshly pepper, to taste

Notes:

– The ingredients for the Spicy Ginger Cashew Dressing make for more than what is necessary for the salad recipe.

– The pictures above display one serving size.

Preparation:

Begin by making the dressing. Roughly cut the garlic clove and ginger into small chunks. Place all the dressing ingredients into a high-speed blender and blend until reaching a smooth, homogenous consistency. Pour the dressing into a jar and place in the fridge.

Then prepare all your veggies. Rinse all the vegetables and chop accordingly: grate the zucchini and carrot; dice the cucumber; chop the kale into small pieces; cut the cherry tomatoes in four; and cut the avocado half into thin, moon-shapes slices.

Next you want to marinate the kale. In one large or two medium bowls, pour 6 tbsp of the dressing onto the kale and “massage” it. By massage, I mean grab the kale with your bare hands and squeeze it fairly tightly, then release and toss. Repeat about 5 times. Pour the line juice over the kale and let it marinate while you finalize the preparation.

Then you’ll want to prepare the tempeh. If you’re tempeh comes into an 8 oz brick form, cut it in two and only use one half. Then cut that half in two lengthwise, but in a way that will reduce the thickness (as opposed to the width) of your tempeh brick.  Once you have two thin sheets of tempeh, cut each in three lengthwise. Basically, you’ll end up with 8 tempeh strips.
Heat up a non-stick skillet over medium heat with 1 tbsp olive oil and place the tempeh strips into it. Flip the pieces over and add 1 tbsp tamari. Cook for approximately 5 minutes, until the tempeh reaches a golden brown color.

Finally, assemble the salad bowls. Divide the veggies in two equal portions and place them in a circular manner over the kale: grated carrot, grated zucchini, diced cucumber, quartered tomatoes, sauerkraut, and sunflower sprouts. Pour over 3 tbsp of the dressing over each bowl. Sprinkle 2 tbsp of both the buckwheat groats and sunflower seeds. Place 4 strips of tempeh and a ¼ avocado onto each bowl. Pepper to taste.

Serve and feel the goddess energy fill you up!

Love,
C.

 

 

 

More about cecilado

Related Posts

3 Comments

    1. YUMMMM.. I’m heading to Nesters & making this tomorrow!!! What can I substitute soaking cashews with (lets say I wanted to make a dressing on the run). xxxx keep up your awesomeness!! Love ya

      1. I would say 4 to 5 tbsp of any type of nut butter: sesame (tahini), peanut or almond. :)

Leave a comment

Your email address will not be published. Required fields are marked *