Adam's Medley


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Last weekend I was tasked with making a dish for a pot-luck at The Edison Institute of Nutrition, where I am taking a Certified Holistic Cancer Practitioner course.  I didn’t have time to go out and shop for anything new, so I made a salad medley of everything I could find in my kitchen.

I pulled out my trusty food processor and got to cookin’ and choppin’ and the result was absolutely fantastic. The sky is the limit when you combine whole foods straight from mama earth!

 
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What’s so good about this salad?
Two things I like about this salad (other than the great taste). The potent amounts of antioxidants/plant nutrients and the balanced ratio of complex carbohydrates,  fibre, protein and healthy fats. This salad has a great amount of plant-based proteins supplied by the quinoa, hemp hearts and pumpkin seeds.

Adam's Medley

Salad Ingredients:

  • half cucumber chopped
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 cup baby quinoa (dry)
  • 1 cup wild rice blend (dry)
  • 2 tbsp finely chopped mint
  • ½ cup pumpkin seeds
  • ½ cup hemp hearts
  • ½ cup dried cranberries

Dressing Ingredients:

  • ¼ cup olive oil
  • 1/8 cup sesame oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp tamari
  • 2 tbsp garlic pesto

method of preparation:

Cook baby quinoa and wild rice blend. I used my beloved rice cooker! While quinoa and rice are cooking, wash and chop up all your veggies. After veggies are all set, throw into a bowl and add seeds and dry berries. Add all dressing ingredients into a bowl and wisk. I added in my garlic scape pesto, but this can be left out if you don’t have any on-stock (they’re only available for a couple weeks in the summer). Once rice and quinoa are done, add into the bowl with veggies. Pour dressing over the salad and mix in. This salad is best served cold. Refrigerate for a couple hours before serving. Enjoy!!

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Superstar Ingredients

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Hemp Hearts: As mentioned above these bad boys have a great amount of complete plant proteins. They’re also a great source of essential omega fats. For more information on Hemp hearts check out their superfood profile.

 
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Garlic Scapes: I absolutely love garlic scapes. These are long green spears that grow out of garlic roots. They are chopped off the garlic root by farmer’s every year at the end of june/beginning of July so I always stock up.  Much like the root of garlic, the scapes are potent immune boosters and antibacterial. I made a huge batch of garlic scape pesto with my friend Stephanie of Bespoke Balance, this year, and she has posted the recipe on her blog. Check it out here.

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