The Perfect Salad

I'm sure I'm not the only one who, upon hearing the word salad, imagines drab lettuce leaves and tomatoes, something that leaves a lot to be desired. However, thanks to the health and wellness revolution that is sweeping the world, the traditional meaning of the salad is changing as people are coming to realise how much you can experiment with and put in a salad. For instance, when I make a salad, I leave out lettuce completely and focus on creating a mix of grains, fibrous greens and a delicious dressing to bring it all to life. My focus is on eating foods that nourish me and keep me full until my next meal, which I personally don't feel can be achieved through lettuce leaves, no matter how many you eat.

I created this salad with only half an hour to spare so I needed it to be easy to make but didn't want to compromise on flavour. The result was a wholesome, satisfying bowl of goodness that I could eat over and over again.

Ingredients

1/3 cup of quinoa

2 big handfuls of kale

2 tbsp tahini

2 tbsp tamari

1 tbsp apple cider vinegar

1 tsp of coconut oil

Himalayan sea salt (or regular sea salt)

Small handful of pumpkin seeds

Method

1. Put the quinoa on to boil. It should be cooked in around 20-25 minutes.

2. Heat the coconut oil in a frying pan and, once hot, throw in the kale. Cook the kale until it wilts, turning a dark green colour. Take it off the heat a couple of minutes after it wilts.

3. Prepare the dressing for the salad; pour the tahini, tamari and apple cider vinegar into a mug and stir well until they are mixed up. If the mixture becomes to stodgy or thick, add in some water to thin it out.

3. Once the quinoa is cooked, drain it and put it in a bowl along with the kale. Add the dressing and stir it until it evenly coats the quinoa and kale.

4. Top the salad with the pumpkin seeds and sea salt.

5. Enjoy!

I love the creaminess of the dressing; it tastes a lot more indulgent than it actually is and really fills you up along with the kale and quinoa, not to mention being really good for you:

• Tahini is a great source of vitamin E and several B vitamins - click here to read more about its benefits
• Apple cider vinegar has a whole host of health benefits - read about them here
• Tamari is a great alternative to soy sauce as it is gluten free and a good source of vitamin B3, protein, manganese, and tryptophan - click here for more information
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If you suffer from endometriosis like me, a good supply of B vitamins in your diet is extremely important to keep the liver in tip top condition, something which is essential for removing excess oestrogen and fighting endometriosis growth. It's also important to note that the body cannot store B vitamins on a long-term basis, therefore a daily supply is essential. So, as well as taking a daily dose of B vitamins, I ensure that I include B vitamin-rich ingredients, like tahini, to boost my store of B vitamins even more. Learn more about this and natural food sources that are rich in B vitamins on the Peace With Endo website.

Happy cooking!

- Anna