‘Fill your plate with all the colors of the rainbow. What pleases the eye, pleases the body’
I love making food that us aesthetically pleasing as well as tasty. As the saying goes, you eat with your eyes as well as your stomach. Ayurveda goes one step further a says you need to take all senses into consideration. Touch is important for example, which is why you may see Indians eat with their hands. Even your ears and mind are important, as it is said that your mood will affect not only your digestion but also how well the food turns out, recommending a slight smile on your face and quiet mindful eating for the best digestion (a far cry from eating at your desk whilst reading an email..)
This dish is amazing as it incorporates so many amazing healthful ingredients, which combine to stimulate all the senses. Feel free to mix it up based on what is in your fridge, just remember to try and incorporate a whole grain, a plant-based protein, something bitter, something sweet and lots of color.
Mung Beans – Low in calories, high in fibre, good source of protein. Rich in amino acid and antioxidants, helping to neutralise free radicals and lower LDL cholesterol
Wild Rice – Impressive nutrient content, including protein, manganese, phosphorus, magnesium and zinc. Higher in protein and fibre than brown rice.
Arugula – High amounts of fibre, folate and vitamin B. Bitter element.
Almonds – One ounce of almonds alone supplies 6 grams of protein, 4 grams of fibre, vitamin E, magnesium, riboflavin, calcium and potassium
Coconut – High in manganese, selenium and good fat
Raisins – Rich in natural sugar, fibre, vitamins and minerals. Sweet element.
Cilantro – Contains vitamins C, provitamin A and K
Avocado – Very nutritious containing over 20 different vitamins and minerals
Lime – Rejuvenates skin, improves digestion, fights infection and reduces inflammation
Ingredients
Salad ingredients
- 2 cups cooked wild rice (1/2 cup raw)
- 3 sweet potatoes, peeled and diced
- 1 tbsp. coconut oil
- 3 cups arugula
- ½ cup sliced almonds
- ½ cup dried coconut
- ½ cup dried raisins, cranberries
- 1 cup sprouted and cooked mung beans
Salad dressing
- 2 avocados
- ½ cup cilantro, chopped
- ½ cup coconut milk
- 2 tbsp. lime juice
- 2 tbsp. olive oil (optional)
- Salt and pepper to taste
Method
- Soak the mung beans overnight, rinse in the morning and boil in water or stock until cooked. Drain and set aside.
- Rinse and cook the wild rice, drain and mix with the mung bean
- Roast the sweet potatoes with a little oil at 350F until golden brown. Add salt and pepper to taste.
- Add the sweet potatoes, almonds, raisins, sunflower seeds, coconut and arugula and mix
- Blend the salad dressing ingredients and top to serve
