Tuesday, 8 October 2013

Sweet Potato, Kale, Red Cabbage and Asparagus Salad

This morning I finally tried a Vinysa Flow class with Mercedes Ngoh at Triyoga in Primrose Hill.  She has just returned from maternity leave, which you'd never guess. Plus she was doing yoga right up until the birth - not chilled stretchy yoga but advanced hand stands and everything - check out this video of her it is insane. Her Flow class is very popular and I can see why! It was amazing with incredible movement, a lovely mix of poses and lots of sweating!

I then went into central to run some errands and came across Carpo - nuts, chocolates and coffee! It is awesome. I would recommend the walnut stuffed figs, delicious! I also tried some roasted chick peas and bought a big bag - super healthy according to the Carpo website but I am not so sure as I think the roasting would destroy any nutritional value? Regardless of that, if you can control your portion size they are a great healthy snack (an alternative to popcorn during a movie perhaps). Very moreish though, I've had to hide the rest! 

Anyway that story was supposed to tell you that after an intense workout (yes yoga can be pretty tough!) and too many figs and chickpeas I felt like a very healthy dinner so created the following from the groceries I found in the fridge. 

Ingredients (Serves 6):

1/2 a red cabbage

90 grams of kale

4 sweet potatoes

200 grams of asparagus

1 clove of garlic

1/2 a cup of olive oil

juice of 1 lemon

100 grams of pomegranate seeds

Salt to taste

To sprinkle: 

goji berries


chia seeds

To start boil a little water in a pot and slice the sweet potatoes into discs. Add the sweet potatoes and washed asparagus to the boiling water and leave until soft. 

While the veggies are boiling chop the red cabbage and kale and toss in a big dish. Then crush the garlic in a pestle and mortar and add half the olive oil, half the lemon juice and salt to make the dressing. Pour the dressing over the cabbage and kale and massage it in.  

Drain the sweet potatoes and asparagus and add the rest of the olive oil and lemon juice so that the veggies are coated. Add salt to taste as well. I would recommend Pink Himalayan salt or Maldon salt - both divine. 

Toss in the pomegranate seeds, add the sweet potatoes and asparagus and sprinkle the goji berries, walnuts (broken) and chia seeds over the entire salad.I think this dish would be great if you are entertaining and need some colourful vegetables for the plate. The warm sweet potatoes and asparagus complement the crunchy kale and cabbage so nicely, plus you can have as many helpings as you like, it's all so good for you!