Sunday, 1 June 2014

Tomato pomegranate salad with avocado mint dressing

Weekends are my favourites because it is literally the only chance I get to cook, or rather, throw-things- together-that-are-edible.

I'm taking a very interesting fitness/health elective an I'm absolutely loving it. We're learning so much about training techniques, the systems of our body and of course nutrition. We just recently had a lesson on food combining and I have been putting it to practise. I encourage you all to search it up because it's theory is very interesting.

The basic theory is that different kinds of food digest in different ways. The mistake we make in our everyday diet is mixing together too many different kinds of foods all in one go and they end up reacting very badly in our stomachs, which is probably why lots of us experience bloating, indigestion and all sorts of other tummy problems. I am warning you, it is not an easy feat because we are so used to eating a specific way, but lots of people do feel a whole lot better eating this way

Our assignment for this week was to go home and make something which was
1) gluten-free
2) refined sugar free
3) as healthy as can be

I went online and researched a little and went on (which is a fantastic website might I add) and was inspired by a beautiful pomegranate and tomato salad. Not all of the ingredients were on offer at my veggie market so I adapted it a little and made my own dressing. Click here for the original recipe. However, it used pomegranate molasses, which must add a whole new dimension to the salad, but unfortunately, I don't just stock up on pomegranate molasses.

Tomato pomegranate salad with avocado mint dressing
 Ingredients (salad):
200gm cherry tomatoes diced
200 gm yellow cherry tomato200 gm plum tomato
4 medium vine tomatoes1 red pepper
1 small red onion
1 cup chickpeas
2 pomegranates
1 cup
(dressing)1/2 an avocado
juice of 1 lemon
2 tbsp olive oil1 tsp cayenne pepper 
1 tsp ground coriander
2 medjool dates
small clove garlic
small handful mint salt
1)dice all the tomatoes, onions and red pepper 
2) chop parsley finely and add to a bowl with all the diced veggies and pomegranate along with the chickpeas 
3) in a blender add all the ingredients for the dressing and salt to your taste and blend until well combined 
4) Add salt to taste
5) serve together with dressing or with dressing on the side 

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