Tantalising Watermelon Salad

 

This super easy salad is absolutely delicious on a hot day. 

Light and refreshing with a sparkle of flavors.

Tantalising Watermelon Salad

Ingredients

3 cups watermelon cubed or balled

1 medium cucumber

2 tablespoons fresh mint

1 cup tofu diced

2 tablespoons umeboshi vinegar

 

Dressing Ingredients

2-3 tablespoons olive oil

Juice of a small lime

Generous pinch sea salt or to taste

½ teaspoon black pepper or to taste

Sprigs of mint

 

Preparation

Place the tofu and umeboshi vinegar into a small bowl and mix well. Set to one side and allow to marinate.

Score the skin of the cucumber with a fork. Cut into cubes. You can remove the seeds if preferred. I usually leave them.

Place the cucumber and watermelon into a salad bowl. Mix gently.

Place the dressing ingredients into a small bowl and whisk with a fork to combine.

Add the tofu to the salad. You can include any juice from the umeboshi vinegar.

Add the dressing and mix gently.

Right before serving, finely slice the mint leaves and sprinkle over the salad. If added too early, the mint can become brown.

Serve garnished with a few sprigs of mint.  Enjoy!

 

 

Loving your Liver in Springtime

Spring is upon us along with the marvellous feeling of energy moving up and expanding out. It is the time for new growth and activity after the quiet, hybernating energy of winter.  There  is a bustle in the hedgerow as animals and plants awaken to the warm rays of the sun.  

Spring is also the time that our livers flourish. The  liver is associated with new growth and upward, expansive energy, just like the spring. So this is an ideal time to support your liver. 

Remember to  to be mindful of how you express your emotions at this time of year as they can also burst forth in a strong manner. 

Here are some easy tips for loving your liver this Spring

• Eat less
• Spend time everyday in nature especially around trees and upward growing plants
• Enjoy a brisk body rub using a hot damp towel or loofa
• Get moving. Be active throughout the day, walk the stairs, stretch at the office desk, go outside during the lunch hour or bike to work.
• Learn de-stress techniques. Breath deeply and slowly, listen to mindful tapes, or relax to beautiful music
• Practice slowing down including eating, drinking, and walking.
• Get up early in the morning
• Forgive more, complain less. Be grateful for all of life. Accept the ups and downs.
• Increase leafy greens especially bitter ones like dandelions, and also, nettles, kale, watercress, or arugula. 
• Have fresh herbs everyday such as basil, parsley, coriander, or chives
• Include a sour taste in cooking like lemons, granny smith apples, and apple cider or brown rice vinegar
• Make barley soups or salads
• Have a high fiber diet including lots of vegetables, whole grains, and beans
• Include wakame sea vegetable in salads and soups
• Use Fennel in cooking
• Increase Chinese cabbage,leeks, celery, spring onions, cabbage, and onions in your dishes 

This simple recipe is wonderful for the liver and gives us the uplifting energy of spring straight from the fields to our table.

Energizing Super Salad

Ingredients

2 tablespoons finely minced parsley or cilantro

2 cups Chinese cabbage shredded

1 small cucumber finely sliced

1 celery stalk finely sliced

3 red radishes finely sliced

1/4 block tofu crumbled

1 tablespoon umeboshi vinegar

2 tablespoons brown rice vinegar

Generous pinch sea salt

Preparation
Add the umeboshi vinegar to the tofu and mix well. Leave to marinate.

Place the vegetables into a bowl and add the sea salt.

Gently massage the salt into the vegetables. They will start to shine as the liquid is drawn out.

Place a plate on top of the vegetables and then a weight. I use a jug of water.

Let sit for about 15 minutes.
Remove the weight from the salad. Discard any excess liquid.


















Add the tofu to the salad and mix gently.

Season with the brown rice vinegar 

Enjoy Love Chef Mel xx

Mediterranean Pasta Salad

Now the weather is beginning to warm up, it is fun to make some light and lively dishes. This simple pasta salad can be cooked up in a jiffy. The tangy flavors make it perfect for a yummy supper after a good dig in the garden. Enjoy! Love Chef Mel x

Mediterranean Noodle Salad

Ingredients:

1 packet spiral noodles cooked

1 onion diced

1 cup cucumber washed and finely diced

1 block firm tofu diced

1/2 cup minced basil

Umeboshi vinegar

1 cup black olives cut in half

1-2 tablespoons olive oil

1/2 teaspoon sea salt

Preparation:

Place the cucumber and tofu in a bowl and add about 2 tablespoons of umeboshi vinegar. Mix well and let marinate.

Place the onions, salt and oil in a skillet.

Sauté on a high flame for 1-2 minutes. Remove from the heat.

Re-rinse the noodles and place them in a

serving bowl.

Add the tofu, cucumber, olives, and onions and mix together.

Season with umeboshi vinegar and mix through.

Let sit for about 5 minutes. Add more umeboshi vinegar if needed for a stronger taste.

Add the basil, toss through noodles and serve.

By the way you can find umeboshi vinegar at most natural food stores.

Wintery Roasted Squash and Arugula Salad

I love this super, yummy salad that adds a touch of class to any meal. Or simply combine it with a lovely bowl of soup for a delightful lunch. Enjoy! Love Chef Mel xx

Wintery Roasted Squash and Arugula Salad

Ingredients

2 cups winter squash cut into small chunks
2 tablespoons fresh basil finely chopped
Olive oil

Sea salt and freshly ground black pepper
2 cups mushrooms, thickly sliced
4-6 cups arugula
½ block firm tofu crumbled

1-2 tablespoon umeboshi vinegar

Balsamic vinegar

Preparation

Heat the oven to 375 degrees.

Put the squash in a roasting tin with 1-2 tablespoons of oil, and season well with salt and pepper.

Roast for about 35 minutes, stirring once, until the squash is soft and colored round the edges.

Add the umeboshi vinegar to the crumbled tofu and mix well.

Place a tablespoon of oil into a skillet over a medium heat. Add the mushrooms and a little salt and pepper, and sauté for a few minutes.

In a serving bowl, add the squash and the just-warm mushrooms with the arugula and tofu.

Add the basil and a generous dash of balsamic vinegar.

Mix gently and serve.

Tofu Lettuce Wraps

Tofu Lettuce Wraps

This recipe is an adaptation from a wonderful dish that I experienced at a Japanese restaurant in Philly called Pod. The interior of Pod looks like a set out of the early Woody Allen movie, Sleeper and has wonderful lighting that softly changes color as you sample the delicious delicacies.

I have made the wraps a number of times to the delight of my guests and students. I was just in London this past week and included the recipe in a cooking class I gave there. I thought you might also enjoy the simple yet tasty dish that can be added to a festive meal or enjoyed with a sweet veggie soup and hot brown rice.

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Tofu Lettuce Wraps

Deep fried tofu

Ingredients:

1 block tofu cut into rectangles

Corn flour

1/2 cup roasted peanuts finely chopped

 1 tablespoon barley miso

 1 tablespoon rice syrup

1 tablespoon mirin

¼ cup water

 2 finely cut scallions

1 cup bean sprouts

Safflower oil for deep frying

Soft lettuce leaves rinsed

Preparation:

Gently pat the tofu dry with paper or cotton dish towels.

Toss in corn flour.

Heat the oil on a medium flame and then turn it to high.

Deep fry the tofu for a few minutes.

Remove from the oil and place on a paper towel to drain.

Place the tofu, peanuts, sprouts and scallions into a serving dish. Season with a few drops of shoyu.

Put the miso, rice syrup and mirin into a suribachi. Mix well. Can add a little water to make a smooth cream.

For a spicy taste, add a dash of 5 spice.

Pour the sauce into a small bowl.

Place the lettuce leaves onto a plate.

Take one leaf; place a few spoonfuls of the tofu mixture in the middle and add a spoonful of sauce. Lightly wrap and enjoy!

By the way, you can also steam the tofu if you would rather an oil-free dish.

Soft lettuce leaves