recipes for healthy living

Tag: dressing

Vegetable and Salad Medley


I have been working on some salad and salad dressings lately because i have been craving really fresh food the last while. I felt compelled to include Apple Cider Vinegar in my dressings, because despite hearing lots about the benefits of glugging it straight first thing in the morning, I just can’t find the will power to do it like that. I have added cinnamon, turmeric, a splash of honey, I have watched my other half doing apple vinegar shots followed by a glass of green sludge but I just don’t have the constitution to follow suit. Worse still was the suggestion that I should just get over it and use it to take my (elephant suppository sized) fish oil and multi vit supplements…. That was never going to go well.
So I like to think that I am being the creative one coming up with some options to get the cider vinegar in and also come up with something which is an actual meal that I hope everyone will enjoy eating.

Celeriac Slaw with Buttermilk and Apple Cider Vinegar dressing

(This is delicious with pulled pork or a roast glazed ham)

Serves 2
Half medium celeriac, washed and peeled (Cover with a squeeze of lemon to prevent discolouring)
2 carrots washed and peeled
1 spring onion timed and chopped on the diagonal
2oz walnuts roasted and chopped

Trim and shred the celeriac and carrots either by hand, in a spiralizer or the food processor
Tip into a bowl
Coat the veg with the dressing (See below)
Season and toss through the spring onions and walnuts and serve.

Apple Cider and Buttermilk Dressing
2 tbsp buttermilk
100ml good quality mayo
2 tbsp maple syrup
2 tbsp apple cider vinegar
Salt and pepper

Whisk all to combine and season to taste

Marinated Tomato and Red Onion Salad with Apple Cider and Pomegranate Molasses Dressing and Crunchy Dukkah
Serves 2
10 cherry tomatoes washed quartered or if small, cut in half on the horizontal
Quarter a red onion thinly sliced
100ml Extra virgin Olive Oil
50ml Apple Cider Vinegar
2 sprigs thyme – leaves pinched off
Salt and Pepper
Good Splash of Pomegranate Molasses

Add the tomatoes and red onion to a bowl
Season well with salt and pepper
Toss over the thyme leaves
Combine the cider vinegar and Olive oil and shake well
Pour over the tomatoes and onions
Splash over the pomegranate molasses and set aside to marinate for a while
Just before serving, sprinkle over some Dukkah for crunch and interest.


150gr shelled pistachios
4 tbsp sesame seeds
2tbsp each coriander cumin and fennel seeds
1 tsp whole black peppercorns

Toast the pistachio until fragrant and tip out onto a plate
Add all else to the pan and toast until fragrant
Tip out on to the plate and let cool
Coarsely grind in a food processor with with 1 tsp salt – this will keep in an airtight jar for a week or 2. This is delicious on soups, salads and as a crust for fish.


Red quinoa burgers & green goddess vegetables

I’m having a love affair with Green Goddess dressing, OMG how delicious it is. Now, I realise I have come to it late (it’s from the 20’s apparently) but i just discovered a recipe for it tucked among the sheets of my mum’s recipe books. I love the zingy herby punchy flavours and poured over blanched vegetables with these red quinoa burgers was an amazing meal. Quinoa makes a great alternative to meat, a complete protein with all nine essential amino acids. This red variety is my favourite with a deeper nutty flavour than some of the other varieties.

Red quinoa burgers
200gr red quinoa cooked with 500ml stock or water until cooked. Set aside to cool.
1 tin red kidney beans, drained and well rinsed.
2 oz pancetta
3 large handfuls mixed herbs-coriander, flat leaf parsley
1 tbsp tomato pesto (Optional)
Salt and pepper
1 clove of garlic chopped and mashed
3 oz bread crumbs to coat
Oil for frying- I use rape seed.

Heat 1 tbsp oil and gently fry the garlic.
Tip in the kidney beans and cook for a couple of minutes. Mash them gently and tip into a bowl.
Add the cooked quinoa, herbs, pesto, salt and pepper and mix well.
Shape the mixture into 6 patties, coat in crumbs and chill for at least 30 minutes.
Shallow fry for 2 minutes each side over a medium heat.
Serve with your choice of crunchy blanched green veg and green goddess dressing.

Green Goddess Salad dressing
1 cup basil
1 cup spring onions roughly chopped
1 cup mayonnaise
2 cloves garlic chopped
2 tsp anchovy paste or 1 tsp Thai fish paste
Juice of one lemon
2 tsp salt
1 tsp pepper

Blend everything in a processor and stir in 4 tbsp natural yoghurt or sour cream.
This will keep for about 4 days in the fridge and is amazing over meats, pastas, veggies – the options are endless. Even the simplest salad is transformed.

Sunny Peach & Mango Salsa

I go on a lot about the weather – part of being Irish I suppose, but also because it has been really awful… So to add sunshine in the absence of the real thing, try this peach and mango salsa. Lots of lovely colour as well as all the health benefits of these delicious ingredients. Serve it with fish, fish cakes, any barbq’d meat or on the side on an antipasti plate for a different garnish to your meats and cheeses. The flat leaf parsley and mint in this are different to the usual coriander but I think they work really well and the peach and mango are a great combination.

2 Alphonso mango’s – ripe but not too soft
2 peaches
about a 2″ piece of red chilli,  deseeded and finely diced
about 12 tiny cherry tomatoes – halved or quartered quite big
juice of a lime
2 tbsp each of chopped fresh mint and flat leaf parsley
salt to season

Peel, slice and dice the mango – not too fine
Slice and dice the peach about the same size pieces, no need to peel
Combine with the other ingredients, season and adjust if necessary.
This will keep a couple of days in the fridge but is best on the day it is made.

I also managed to sort out my cookery books finally and get them in order on to new shelves. I went from a big unsorted pile to 2 lovely stacks of books and the rest have been into put into the bag for the local recycle book store…. Now I have room for some more new ones!…

from this to …

%d bloggers like this: