Making kind choices in your everyday life.

Recipes – Salad

Mum’s Divine Rice Salad

Posted by on Nov 22, 2015 in Recipes - Salad | 2 comments

This is my famous rice salad which I have pilfered from my mum. Pretty much every social outing I go to where I have to bring a dish, THIS salad makes an appearance. And, inevitably, I will be asked by several people for the recipe – so, here it is. 
4 cups cooked brown rice
5 spring onions finely chopped
2 red capsicums chopped
1 cup raisins
120 g cashew nuts roasted and chopped
4 tablespoons chopped parsley
Put all of the above ingredients in a big bowl and then mix this dressing together in a jar. Tip over salad and mix in well.
soy dressing
1 cup olive oil
6 tablespoons soy sauce
4 tablespoons lemon juice
3 garlic cloves crushed
3cm piece ginger crushed / grated
Salt and Pepper
I know I am tooting my own horn but it really is delicious. Despite it’s deceptive “salad” label, it is not even remotely slimming due to lavish olive oil content. But scrumptious all the same.
Thanks mum ! xxx
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Recipe of the Week – Colourful quinoa salad

Posted by on Jun 23, 2013 in Recipes - Salad | 5 comments



Salad is not what I would usually crave in the midst of this grey, cold Sydney weather. Alas, this one worked a treat – flavoursome, healthy, protein rich and colourful. I found that a large bowl satisfied my (ample) appetite but it would work well as a side dish too.

Thank you to Ambitious Kitchen for this recipe – I have ever so slightly altered it (mainly to customise it to accommodate my ginger fetish).

Makes about 6 serves (so, plenty of lunches for me in the week ahead). Took me about 45 mins of chopping and fluffing around.


* 3/4 cup of quinoa

* 2 cups of shredded red cabbage

* 1 red capsicum

* 1/2 cup chopped coriander

* 1/2 red onion diced

* 1 cup grated carrot

* 1/4 cup sliced spring onions

1/2 cup cashew halves

1 lime

For Dressing

*1/4 cup peanut butter

* 2 tbsp. grated ginger

* 3 tbsp. soy sauce

* 1 tbsp. honey (or agave syrup)

* 1 tbsp. red wine vinegar

* 1 tbsp sesame oil

* 1 tbsp olive oil

A bit of water to thin.


Cook quinoa by rinsing well first and placing in saucepan with 1 & 1/2 cups of water. Bring to boil. Put on lid. Simmer for about 15 mins until all water is absorbed. Put in bowl, fluff up with fork and allow to cool.

Make dressing by mixing peanut butter and honey together and heating on high in microwave for about 20 seconds. Mix well and add remaining ingredients. Add dressing to quinoa and mix in well.

Toast cashews under the grill.

Fold in the capsicum, carrot, cabbage, red onion and coriander. Squeeze lime over everything. Top with toasted cashews and sliced spring onions.


Revel in the virtuous feeling of eating a salad for dinner in the midst of winter.


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