You Are What You Eat Cookbook by Gillian McKeith

Author:Gillian McKeith
Language: eng
Format: epub
ISBN: 9780141949499
Publisher: Penguin Books Ltd
Published: 2009-09-07T16:00:00+00:00

Spring salad

I use the Chinese root daikon in this salad. I have found it to be helpful for congestion. Asparagus is often used to help with PMS-related water retension.

SERVES 4

100 g mangetout

1 bunch asparagus, trimmed and cut into bite-sized pieces

1 carrot, trimmed, peeled and cut into thin julienne (matchstick) strips

quarter of a daikon or mooli, peeled and cut into large julienne (matchstick) strips

1 bunch radishes, trimmed and cut into quarters

75 g pumpkin seeds

10 g shelled hemp seeds

DRESSING:

1 tsp umeboshi paste

2 tbsp rice malt

2 tsp olive oil

1. Bring a large pot of water to the boil and blanch the vegetables one at a time, starting with the mangetout and asparagus, which need to be cooked for 2–3 minutes, then the carrot for 3–4 minutes and finally the daikon or mooli for 4–5 minutes. Remove each vegetable as it is cooked with a slotted spoon and refresh under cold water. Drain well.

2. Add 1 tablespoon of water to the dressing ingredients and mix well.

3. In a large salad bowl mix the cooked vegetables with the radishes. Spoon over the dressing and serve garnished with the pumpkin and hemp seeds.

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