Deconstructed Sushi Bowl with a Ginger dressing

A love a good salad bowl, this one sure is filling and bursting with flavour.  Its also a snap to put together, and its a great way of getting rid of leftover rice.

Now I’m not a big fan of leftovers or rice, I actually might have a phobia towards rice, thanks to my Aunt, that always told me if I ate rice I would get big boobs.  For some reason this traumatized me for years.  Apparently not eating rice works too.  The leftovers thing, well I just don’t like having a lot of food clutter in my house, by food clutter, I mean ways of getting me to over eat and regret it, so I like to make perfect amounts of food, so I don’t pig out in a day.  So obviously rice is the one thing, that can clutter up my house and I won’t eat it, unless its jazzed up to be a delicious and easy sushi bowl.

This is a versatile recipe, that can be made to your taste.  I added avocado to my bowl, after I took a photo, and it made a delicious sushi buddy.

DECONSTRUCTED SUSHI BOWLserves 1 or how ever many you want to make.



  • leftover brown rice
  • grated carrot
  • chopped cabbage
  • chopped cucumber
  • red pepper sliced
  • green pepper sliced
  • fried tofu
  • 1 nori sheet, chopped
  • fresh coriander, chopped
  • flax seeds or sesame seeds – optional

Ginger dressing


  • 2 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 1/2 cup olive oil
  • 2 tbsp liquid sweetener (maple)
  • 1/3 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup water


Place everything in a jar and shake until combined.

In a bowl add rice and arrange the vegetables on the top.  Sprinkle with sesame or flax seeds.  Pour over desired amount of dressing.  Serve Immediately.

Mediterranean Couscous Salad

This Mediterranean couscous salad that I threw together over the weekend is really something special.  Filled with crunchy vegetables and a lemon this is a perfect recipe for a hot Summers day.

This is a great side dish for picnics or grilling days, it keeps well in the fridge and makes a refreshing lunch.

I served this with grilled mushrooms and kale slaw.  Yes, I think I might be in love with kale slaw, but as much as I love kale slaw, I love this recipe just as much.  Now that’s love.




  • 1/2 cup dry couscous
  • 3/4 cup boiling water
  • 1 small cucumber, diced
  • 2 large tomatoes, diced
  • 1 red onion, chopped
  • 1 cup chopped spinach
  • 1 small yellow pepper, chopped
  • 6 radishes, chopped
  • 2 tbsp fresh parsley chopped
  • lemon zest and juice of 1/2 a lemon
  • salt and pepper to taste


In a large bowl add the couscous and boiling water, cover with  dishcloth making sure non of the steam escapes.  Let sit for 10 minutes.  Remove cloth, and fluff up with fork.  Let cool.

Add in all the ingredients, taste and adjust salt and pepper according to taste.

Edamame Falafel with a Kale Slaw

I love falafel.  The taste, the way it looks, how I can stuff it in a pita, eat it in a salad or just devour it just as is.

A while bag I picked up a bag of shelled edamame, thinking it would be so much easier to eat without its little shell house, but I hated it.  I love the work involved with edamame, the almost relaxation that comes from popping out a soy bean and so my edamame falafel was born!

This beautiful green falafel is really easy to make and can easily be made gluten free.  Its incredibly delicious and filling. I love this falafel, but my favourite thing right now is this kale slaw.  I’m incredibly obsessed with and finished the entire bowl of it in a day.  Its so fresh and crunchy.  It just tastes like more.

EDAMAME FALAFEL WITH KALE SLAW12 falafel ( makes 6 pita wraps)




  • 1 1/2 cup shelled edamame (defrosted in warm water)
  • 1 small onion, chopped
  • 4 cloves garlic
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper (optional)
  • 1/2 cup chopped coriander
  • Salt and pepper to taste
  • 1 cup chopped, spinach
  • 3 heaped tbsp flour
  • oil for frying


In a large bowl add edamame, onion, garlic, cumin coriander and cayenne.  With a hand blender start blending the soy beans, until you have a chunky consistency that is smoothish.

Season with salt and pepper, taste the mixture.  Fold in the spinach, coriander and flour.  If its a little to wet, add another tbsp flour.


Form 12 small discs.


In a large skillet heat some oil.  Fry on both sides until golden brown.

Kale slaw



  • 1 carrot, grated
  • 1 small bunch kale, washed, stems remove and chopped
  • 2 cabbage leaves, washed and chopped
  • 1/2 cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 clove garlic minced
  • 1 tbsp liquid sweetener
  • a grind of black pepper


In a large bowl combine, carrot,kale, cabbage, mayonnaise, vinegar, sweetener and black pepper,  Toss.




  • 6 small pita wraps
  • shredded lettuce, tomatoes, cucumber
  • hummus
  • edamame
  • Kale slaw


Smear half of your pita wrap with hummus, and place a dollop of kale slaw on the other half.

Add lettuce, tomatoes, cucumber and falafel.  Fold and enjoy.

Raw Rice Salad

Sometimes you have one of those days, when you can’t stand your oven.  The way it looks at you, thinking things like, what are you going to make tonight, I bet you its not going to taste good,  why don’t you stand in front of me so I can make you so hot you feel like melting.  That’s just some of the things its tauntingly tells you.   On those days its best to just say no to your oven and eat raw.

That doesn’t mean you feel like eating a boring old lettuce salad.  That’s how this recipe was created, I felt like something filling, but yet completely flavourful, I could have used actually rice, but cauliflower rice just bursts with flavour and makes this recipe something special.

Filled with Mediterranean flavours, this is a great main course or side salad for any occasion.




  • 1 Cauliflower head, washed and grated.
  • 1 small cucumber, diced
  • 1 small red pepper, diced
  • 1 small yellow pepper, diced
  • 1 cup chopped baby spinach
  • 3/4 cup black olives
  • 1/4 cup green onions, chopped
  • 1/4 fresh lemon juice
  • 1/4 olive oil
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • salt and pepper to taste


In a bowl toss together the cauliflower, cucumber, peppers, spinach, olives and green onions.  In a small jar add the lemon juice, olive oil, garlic and oregano.  Shake until combined.

Pour over the salad and toss.  Add salt and pepper to taste.  Serve.

Easy as…..Avocado salad

This is a really simple yet delicious avocado salad.  Its great for a quick lunch and still really tasty.  Its also packed full of nutrients thanks to avocado, tomato and lemon juice and yet it is surprisingly moreish.

So for any of you saying you cant cook and its hard to eat healthy this is the recipe for you!

AVOCADO SALAD serves 1-2



  • 1 avocado, peeled, pitted and chopped into chunks
  • 1 large tomato, washed and chopped
  • drizzle of lemon juice
  • salt and pepper to taste


Toss everything in a large bowl and start eating.

Soon you will start saying its easy as avocado salad too.

Spinach Salad with a Dijon Vinaigrette

I love making salads.  Its one of those things you can mix and match to get a different result all the time, it is also near impossible to mess up a salad.

By using spinach instead of lettuce you can give your salad an instant nutrient boost.  Raw spinach contains antioxidants that help prevent cell damage from free radicals , potentially lowering your risk for cancer and heart disease.

This salad is filled with lots of healthy ingredients that just go perfectly together.



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  • 3 cups chopped spinach, washed
  • 1 cup diced cucumber
  • 4 radishes sliced
  • 1/4 toasted sunflower seeds
  • 1 avocado, pitted and chopped
  • 3 spring onions, chopped

Dijon Vinaigrette

  • 1/4 cup olive oil
  • 1/4 red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 clove garlic minced
  • salt and pepper to taste


In a large salad bowl combine all the salad ingredients.  In a small jar add all the vinaigrette ingredients and shake well, until well combined.

Pour the vinaigrette over the salad and toss well.

Dill Pickle Cauliflower Salad

A good old fashioned potato salad is just a wonderful creation, but with the manfriend being allergic to potato, you have to improvise and boy am I glad.  Cauliflower is such a wonderful substitute for potato and its a great way to sneak in that veggie for any cauliflower haters out there. Dill pickle add some pizazz to this great chilled salad.

I started pickling the cucumbers from my container plant, its producing at an alarming rate and I’m constantly in a sea of cucumbers.




  • 1 large head cauliflower, steamed and cooled. Cut into florets
  • 1 dill pickle, chopped
  • 1 rib celery, chopped
  • 2 spring onions, chopped
  • 1 cup vegan mayonnaise
  • 2 tbsp pickle juice
  • 1 tsp Dijon mustard
  • salt and pepper to taste


In a big bowl add the cauliflower, dill pickle, celery and spring onion.  In a small bowl combine the mayonnaise, pickle juice and mustard.   Pour over the cauliflower and toss.  Season with salt and pepper.  Chill in the fridge until ready to use.


This is great for potlucks or a BBQ.