You know those special people you come across once in a blue moon who just radiate warmth and sincerity? Vanessa Millar is one of those people. I feel so incredibly blessed that our IIN studies brought us together. She is one of the most beautiful people I’ve ever met.

Vanessa’s also a truly inspiring health babe, having been through hellish darkness before emerging as a Yoga Teacher, Health Coach, and Reiki Practitioner. You can get a taste of her work here and via her beautiful website Learn.Grow.Heal.

Please welcome Vanessa. xx

 
 

 

What inspired your health journey?

My journey to wellness started at rock bottom. We all get wake up calls of different kinds during our lives and the universe definitely sent me a fair few before I really ‘got the message’ and started doing what I was put on this earth for. Losing my mother, getting divorced, becoming a single mum of two tiny kids in a new city and struggling with an auto-immune thyroid condition and a self-loathing like no other, I was spent. Feeling hopeless, helpless and freakin’ tired all the time I was faced with a choice – to give up or to give it all I’ve got. Luckily I chose the second option and now, here I am.

 

What’s the best thing about being a health coach / yoga teacher / reiki practitioner?

I still pinch myself when realise that this is my job. Every day I get to meet and work with the most amazing, inspiring, honest, open and fabulous women, for which I feel truly blessed. Seeing them kick major goals, make the most challenging changes look easy, and have those incredibly joyous “a-ha” moments is just so crazy fulfilling. I am in love and I cannot wait to wake up tomorrow and go again.

 

What’s your favourite way to keep fit?

I LOVE to run, go to yoga and swim in the ocean. I also used to ride my bike a lot back in Melbourne, but my beloved lycra seems to be taking a backseat right now, Perth is just too hilly (haha). I did try Personal Training for the first time last week. One of my goals this year is to get stronger… and I think it’s working (ouch!).

 

How do you practice self-care?

I believe self-love and care can be practiced in every moment of every day, in one super simple way… loving-kindness. My one and only goal most days is to be kind to myself with what I eat, drink and think, and to be kind to others in my words, actions and thoughts. I wholeheartedly believe that if this is my foundation the rest will just fall into place.

 

What’s your favourite way to relax and unwind?

I am such a beach girl! When I need some “me” time, I’ll take myself down to the seaside and soak up the incredible energy mother nature provides us. I will do a little meditation, listen to some tunes, do some journalling or read a fab book and just generally get my zen on. One of my all-time favourite quotes is from author, Isak Dinesin… “the cure for anything is salt water, tears, sweat or the sea.” I take that one quite literally and I am sticking to it.

 

What’s got your toes tingling with excitement right now?

I am just about bursting at the seams getting ready to officially launch my super exciting wellness coaching program next month. It wraps up all that I have learned and everything that has benefited me in the past, from food to changing limiting beliefs and going after your dreams, exercise to spirituality, and of course a little yoga and reiki just for good measure, all into one little package. I really cannot wait to get out there help more women gain confidence, completely love who they see in the mirror, embrace fearlessness and chase their dreams down… relentlessly.

 

What’s your favourite healthy recipe?

Ok, so I have a tiny (read: huge) obsession with cacao and there is one dessert that I just cannot stop making. It is incredibly delicious and tastes oh so indulgent, but it is not, really, I promise. Every time I am asked to “bring a plate” to a party, this.is.it. My raw caramel slice, even better than the traditional version, and oh so good for you…

 

Print

Raw Caramel Slice of Heaven

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12

Author Vanessa Millar

Ingredients

Base

• 1 cup almonds
• 1/2 cup macadamias
• 1/8 cup Coconut Oil
• 4 Medjool Dates

Filling

• 30 Medjool Dates yep that's quite a few
• Pinch of Salt or two
• 1/4 cup Coconut oil
• 1/4 cup of Almond Butter

Chocolate Topping

• 3-4 Tbsp Raw Cacao
• 3 Tbsp Coconut Syrup or other sweetener of your choice
• 1/2 Cup Coconut Oil
• Pinch of Salt

Instructions

• Blend the almonds and macadamias in a food processor until it forms a large piece crumble then add dates (pitted) and process until it forms a small-piece crumble, then add in melted coconut oil and blend to combine.
• Press the mixture firmly into the base of a slice pan lined with baking paper.
• Pit the dates (yep all of them) and place them into your food processor. Blend until it forms a chewy looking ball (you may need to do a few batches). Add the salt and melted coconut oil and blend to combine.
• Smooth the filling over the base.
• Now for the chocolate! Place a glass bowl over warm water and whisk the coconut oil and cacao, adding the coconut syrup, agave, rice or maple syrup to make a glossy mixture.
• Pour over the filling layer, allow to cool and harden a little before topping with chopped macadamias.
• Cover and refrigerate for 2 hours (or freeze for 20 minutes if you are short on time).
• Enjoy!

 

Ooh, that look scrumptious! Thank you so much for sharing with us, Ness. xx

 

The post Inspiring Health Babes: Vanessa Millar appeared first on Vegan Sparkles with Rebecca Weller.

Zucchini/Courgette noodles (or ribbons) are a delicious, gluten-free alternative to traditional pasta or noodles.  They’re brimming with sparkly nutrition and are a cinch to make in just 3 easy steps:

Don’t have Flash Player installed? Click HERE to watch in Vimeo.

Use your noodle, baby!  Give these recipes a whirl:

Crazy Delicious Raw Pad Thai
Zucchini, Pea & Mint Salad
Thai Noodle Salad
Grilled Zucchini & Toasted Almond Salad
Pesto Spaghetti
 

Want more?

Try Lasagne with thin strips of pumpkin, sweet potato or eggplant replacing the traditional pasta sheets.

Have you tried other veggie noodle or pasta options? Do you have any favourites? I’d love to hear about them in the comments below. xx

The post How to Make Zucchini Noodles appeared first on Vegan Sparkles with Rebecca Weller.

Once upon a time (2 years ago, almost to the day), I found myself toying with the idea of making a raw meal.  I’d been daydreaming about it ever since I bought my very first raw ‘cookbook’ about 6 months earlier.  The stunning photos in that book and the stories of increased vitality I’d read all over the net enchanted me.  I’d tried raw pizza, nachos and desserts at PAWS, Manna and the Raw Kitchen Cafe and they were all delicious, but all the dehydrator talk and complicated recipes discouraged me from giving it a go myself.

It was hot in the city that week.  Really hot.  Summer rocks, but it’s not really conducive to eating hot dinners, especially not with my penchant for being heavy-handed with the chilli.  Left to my own devices I would’ve happily just eaten frozen fruit for dinner, but apparently this is frowned upon past the age of three.  So what was a sandgroper to do?  Join the raw food movement?

Oh yes, raw food.  Back then I liked to pronounce it ‘ROAR!’ to scare whoever I was talking to twice.
Friend: “You’re going to eat what?”
Me: “ROAR food!  Like a tiger!”  (a hot, vegan tiger, obviously).

Of course, these days I’m much more (*ahem*) mature.

Then I came across this amazing recipe!  Thai food + summer + ROAR! = bliss, right?  Plus it only had two steps and minimal ingredients, and we all know I’m all about that.

Well, one taste and I was HOOKED!  Holy guacamole!  I didn’t think raw food could ever be so decadent!  If this was how all raw meals tasted, all I could say was viva la rawvolution!  

Fast forward to recently.  You know those delicious meals you make and fall in love with and then kinda’ just forget about?  So weird.

Anyway, since it’s summer and I’m going crazy with the zucchini noodles again, I finally decided to whip up my own version of this tasty treat first inspired by the gorgeous Eden at Feed Life Starve Cancer:

Print

Raw Pad Thai

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Author Rebecca Weller - Vegan Sparkles

Ingredients

• 2 large zucchini
• 1/4 red cabbage thinly sliced
• 1/4 cup fresh mint leaves chopped
• 1 spring onion sliced
• 1/2 avocado peeled and sliced
• 12 raw almonds
• 2 tbsp sesame seeds

Dressing

• 1/4 cup peanut butter 100% natural with no added salt or sugar
• 1 tbsp tahini
• 1 lemon juiced
• 2 tbsp tamari / salt-reduced soy sauce
• 1/2 chopped green chilli or more if you like the hot stuff!

Instructions

• Assemble dressing ingredients in a jar. Pop the lid on and shake really well to combine. I like mine nice and creamy but you can add a touch of filtered water if it looks too thick.
• Using a mandoline or vegetable peeler, remove one outer strip of skin from each zucchini and discard. Peel again, in long strips and periodically rotating the zucchini, to create ‘ribbons’ from all around the core. Discard the core or use it in another recipe (or juice it!).
• Combine zucchini ribbons, cabbage and dressing in a large mixing bowl and mix well.
• Divide zucchini mixture between two plates or bowls.
• Top with remaining ingredients and enjoy! xx

Serve it up elegantly, like this:

Or Buddha Bowl style (with added red capsicum and cherry tomatoes):

Or all tropical-like (with triple the almonds!):

 
Just be warned: it’s highly addictive! xx
 

The post Crazy Delicious Raw Pad Thai appeared first on Vegan Sparkles with Rebecca Weller.

Ooh, I’m having so much fun creating fast, easy recipes for The Sparkle Project!

This Zucchini, Pea & Mint Salad is fresh and healthy, ridiculously easy to make, and makes a gorgeously festive side dish for your holiday parties.

Add avocado slices or a sprinkle of spice (cayenne pepper?) if you’re in an adventurous mood, or just enjoy the simple, delicious flavour combination as is.

If (like me) you don’t own a mandoline, you can just use your vegetable peeler.  Press down firmly and move it slowly along the zucchini or check out this demo video.  These ‘ribbons’ also work really well in Raw Lasagne or Raw Green Spaghetti. A fun, gluten-free alternative brimming with antioxidants and Vitamin C.  xx
 

Print

Zucchini, Pea & Mint Salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 -6

Author Rebecca Weller - Vegan Sparkles

Ingredients

• 2 Zucchini courgette
• 1 cup frozen peas
• 1 cup fresh mint leaves
• 2 tbsp olive oil
• 3-4 tbsp fresh lemon juice
• Pinch sea salt & cracked black pepper

Instructions

• Lay zucchini lengthwise on a chopping board.
• Using a mandoline or vegetable peeler, remove one outer strip of skin and discard. Peel again, in long strips and periodically rotating the zucchini, to create 'ribbons' from all around the core. Discard the core or use it in another recipe (or juice it!).
• Place zucchini ribbons in a large bowl and drizzle with oil and lemon juice. Mix well (but gently) to coat all ribbons.
• Season with salt and pepper and set aside.
• Rinse frozen peas under warm water.
• Arrange zucchini ribbons on serving plate, top with peas and mint leaves, and serve.

The post Zucchini, Pea & Mint Salad appeared first on Vegan Sparkles with Rebecca Weller.

Edamame works just as well as the green beans so you can swap them out if you prefer.  Firm avocado also makes a delicious addition; add it immediately before serving so it doesn’t have time to brown.

Dress with your favourite French salad dressing, or keep it simple and just drizzle with leftover pomegranate juice, lemon juice and olive oil.  xx

Print

Quinoa, Radish & Pomegranate Salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 -4

Author Rebecca Weller - Vegan Sparkles

Ingredients

• 1/2 cup white quinoa rinsed
• 1 cup filtered water
• 1 large pomegranate
• 4 cups green leaves
• 10 green beans trimmed and halved
• 4 small radishes trimmed and thinly sliced
• Pinch sea salt and cracked black pepper
• Squeeze lemon juice
• 2 tbsp olive oil

Instructions

• Place quinoa and water in a small saucepan over medium heat and simmer until quinoa has absorbed all of the water. Remove from heat and allow to cool.
• Cut pomegranate in half and squeeze each half over a large bowl to extract the juice and seeds.
• Arrange green leaves on a plate and top with beans, radishes and pomegranate seeds.
• Season with salt and pepper.
• Drizzle with olive oil, pomegranate and lemon juice.
• Serve and enjoy.

The post Quinoa, Radish & Pomegranate Salad appeared first on Vegan Sparkles with Rebecca Weller.

Led by Donna and her business partner Kate, the class was sublime. Filled with challenge but also warmth and a cheeky sense of humour all-too-often lacking from yoga.

Naturally, when I began planning a Perth Spring-into-Wellness event a couple of months later, I knew just who I wanted for the job.

Donna’s beautiful, soothing voice perfectly guides you through even the most difficult yoga moves with grace and heart. She effortlessly makes you feel at once, relaxed, open and optimistic. This woman has soul and you’re sure to fall in love with her (and her delicious Moroccan salad!) too. ♥

Please welcome Donna. xx
 

 

Having children and setting a good example to them with healthy eating and exercise is probably one of the main inspirations. I’ve been vegan for 3 years now and all my children are responding to a better eating lifestyle and awareness of what goes in their mouths!
 

What’s the best thing about being a yoga teacher?

Honestly the best part is seeing students grow in their practice! It is a real pleasure to be a part of that in a small way. The journey is a very personal one and I just love to glimpse the changes that occur through the learning that comes to you on the mat.
 

What’s your favourite way to keep fit?

I walk every day and that really is a favourite way for me to exercise! It helps clear my head and I love listening to music and getting out into the fresh air! I have also just tried air yoga! It’s anti-gravity so you feel really light in the silks. Added bonus? I felt like a circus performer!
 

How do you practice self-love care?

I just recently took myself into, what I call, my “lady cave”, which is really just taking time to sit back, breathe and nourish the mind, body and spirit! I took epsom salt baths, read a book, stretched out on the back lawn and watched the clouds pass by. I switched off all the social media for a couple of weeks. Yoga teaching keeps me very busy and I love to create a caring environment for our students, but by practicing Self Love, I can hopefully re-charge and be a better teacher and provider of love for them!

 

What’s your favourite way to relax and unwind?

I took my first “float” recently. Beyond Rest in East Perth is the only one of its kind in Perth and its so calming and meditative! It allows you to drift away into a deep state of relaxation, with no distractions so you can fully restore and rejuvenate. It’s absolute bliss!

 

What’s got your toes tingling with excitement right now?

We are super excited at The Yoga Vine with retreats and Workshops coming up for 2014. We had our first retreat in October in Yallingup, which was fantastic. We have another planned for Feb in Yallingup and then in May we are taking a group to Morocco! We stay in amazing, vibrant and mysterious Marrakesh! You get a week of yoga, excursions, cooking and relaxation! After the retreat, you can head off to explore places like Fez, Casablanca and Chefchaoen (the blue city) . We have a few spots available but places are limited to keep it intimate and boutique style!
Around September we plan on taking a bigger group to Sri Lanka for 7-10 days. Yoga and surfing will be the main menu! A very busy and exciting year of retreats and travel!
The Yoga Vine will also be hosting some fantastic teachers from around the world including Tiffany Cruikshank who now lives in Sydney. She will be coming May 16-18th. Details for everything is on our website.

 

 

Do you have a favourite healthy recipe to share with us?

I’m into all things Morocco at the moment! This salad is quick and easy to make, really tasty & little spicy too! You can adjust the spice factor. Enjoy!
 

Print

Moroccan Salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Donna Buchanan

Ingredients

• Green salad mix of your choice
• 1 can organic chickpeas
• 1 red onion
• 1 tsp cumin
• 1 tsp cayenne pepper
• Sprinkle of harissa can leave this out for less spicy!
• 1 Tbsp tahini
• Punnet cherry tomatoes
• Drizzle of agave syrup
• Olive oil
• Lemon for juice and garnish

Instructions

• Arrange green salad on plate. Set aside.
• Drain & rinse chickpeas. Place in bowl.
• Mix cumin, cayenne and Harissa spices together and coat the chickpeas.
• Heat a large pan over medium heat and drizzle with a little oil.
• When hot, pour chickpeas into pan, separating them. Toss frequently. Let the chickpeas thicken with the coating then drizzle with agave, stir and then let sit to brown a little.
• Add tahini and stir again. Drizzle a more agave and let sit again. You want chickpeas to look a little crispy.
• Turn heat off and let sit for a couple minutes to cool and crisp up!
• Chop or dice tomatoes and slice red onion. Scatter the tomatoes, onion and chickpeas on top of your green salad.
• Cut lemon and squeeze half lemon juice over the salad. Then slice the other half for garnish.

 

 
Ooh, that looks amazing! Thank you so much for sharing with us, Donna. xx
 
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You can get to know this inspiring health babe better via her:
 
Website
Facebook
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The post Inspiring Health Babes: Donna from The Yoga Vine appeared first on Vegan Sparkles with Rebecca Weller.

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Em is the girl you wish lived next door to you so you could make cakes and paintings and floral crowns together all the time. Funny, warm, kind, creative and artistic, she balances new motherhood with following her passions with beautiful integrity. Em writes on her wellness site with such honesty, vulnerability, humour and beauty, you are sure to fall in love with her (and her Spectacular Superfood Slice!) too. ♥

Please welcome Em. xx

What inspired your health journey?

I guess I have been on this big ol’ journey since I hit puberty and was swiftly introduced to the world of bad body image and crappy eating habits (aka an eating disorder). I wrestled with that and anxiety all the way up until I feel pregnant in 2012. I decided then that I needed to start taking my health seriously and that meant a lot more than the number on the scales.

Since then I have discovered holistic living, self-love and intuitive eating. I have fallen in love with my new energy and drive so much so that I decided to dedicate my life to helping other women heal their relationship with food and self-image. I have since studied with the Institute of Integrative Nutrition to become a Holistic Lifestyle Coach and it’s been a love story since then! I am absolutely chuffed with my new life and can’t believe what a difference a year can make.

What’s the best thing about being a health coach?

So many things! First and foremost, the amazing people that have come into my life because of it. From the beautiful clients that make me laugh and cry to the coaches and bloggers that I have met along the way (special nod at Miss Sparkles here). I have finally found my tribe and I feel blessed every day to have such a gorgeous, supportive group of people sharing my life and cheering me on.

Also the new perspective I have on life. I used to be a total victim but now I feel so powerful. I know that I am in control and I feel brave enough to live unapologetically.

How do you love to keep fit?

I adore yoga. It tames my monkey-mind and brings me back to earth when there are too many thoughts flitting around my cranium. And I am also a massive fan of walking.
There will be some unusual activities to come though. As I have a 1 year old I have had to devise ways to exercise that incorporate her. Next week I start Baby Yoga which should be a hoot. Then my husband and I are also creating our own little Paleo workout. These style of workouts focus on natural movements and there is emphasis on lifting heavy things. Awfully convenient when you have a baby in tow. So basically,Lucy is going to be our super cute weight bag (though we won’t be throwing her). I think our mornings are going to be full of laughter.

How do you practice self-love and care?

Affirmations every morning. Meditation daily. Setting Intentions. Not beating myself up about my ‘shortfalls’. Dry body-brushing. Oil-pulling. Lying under trees. Reading books. Big glasses of wine. Walks on the beach. Touching salty water. Being present. Phone calls with your bestie. Always remembering to BREATHE!!!

What’s your favourite way to relax and unwind?

I live in Australia – best beaches on the planet! – so I can’t really go past a good beach walk. There is one beach in particular (Leighton Beach) that always has a million crazy dogs running round and acting insane. So you will find me down there most of this summer!

What’s got your toes tingling with excitement right now?

I have just opened up my coaching services and working with the amazing women that have found me has boosted me right up to Cloud Nine. I can’t wait to watch these girls fall back in love with themselves and be filled with toe-tapping energy.

I am also working on my first E-book which will be free for my subscribed tribe (you can sign up here) so that is the next project. I have a feeling that 2014 is going to be a big beautiful year full of self-love, collaborations and lotsa writing!

Do you have a favourite healthy recipe to share with us?

Here is my famous Spectacular Superfood Slice. Make this with caution… it is addictive!

Print

Spectacular Superfood Slice

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 12

Author Emily Ehlers

Ingredients

Fudgy base

• 2 cups raw cashews
• 2 cups unsweetened shredded coconut
• 260 g/9oz medjool dates pitted
• 100 g/3.5oz goji berries
• 1 cup raw cacao powder
• ½ cup pure maple syrup
• ½ teaspoon of Himalayan sea salt I used a whole teaspoon because I love the combination of salt and chocolate but if you are trepidatious add it bit by bit and taste the mix as you do

Ganache Icing

• 1/2 cup maple syrup
• 1/4 cup coconut oil try to use cold pressed oil for ultimate health benefits
• 1/2 cup raw cacao powder
• Generous pinch of Himalayan sea salt

Optional Toppings

• Raw cacao nibs
• Goji berries

Instructions

Fudgy base

• Place cashews in the bowl of food processor and grind until very finely ground (be careful to not over process the nuts into butter)
• Add the shredded coconut and process until well combined and fine in texture.
• Add the pitted dates and goji berries and process until it is mixed well. When you squish some together it should stick together and flatten like a dough
• Add the cacao powder – process again.
• Finally add the maple syrup and the salt and process to combine until you have a nice creamy texture!
• Press firmly into a dish lined with baking paper.
• Place in fridge while making the ganache topping.

Ganache Icing

• In the food processor, blend together maple syrup and coconut oil until well combined.
• Add in cacao powder and a pinch of salt and process until smooth.
• Pour over fudge base and spread out evenly over the top.

Slice

• Sprinkle with cacao nibs and goji’s and return to fridge to set and firm for at least one hour.
• Cut into squares and serve the fudge cold. Keep leftovers in an airtight container in the fridge.
• These will keep in the fridge for up to 2 months (though I doubt they will remain uneaten that long!) and you can also freeze it if needed.

This looks incredible! Thank you so much for sharing this with us, Em. xx

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You can get to know this inspiring health babe better via her:

Website
Facebook
Twitter
Pinterest
Instagram
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Happy VVP Saturday, beautiful soul!

If you’ve been around these digs for a while now, you’ll remember how much fun we had at the last couple of Virtual Vegan Potluck parties with Raw Red Velvet Cake Ice-Cream and Beetroot & Vegan ‘Goat Cheese’ Tarts:

Well it’s BACK, baby, bigger and better than ever!

More than 150 food bloggers worldwide have teamed up to bring you an incredible smörgåsbord of vegan dishes to delight and inspire you!  Click on the buttons below to follow the drool-worthy trail around the world.

A huge thank you to An Unrefined Vegan and Vegan Bloggers Unite for hosting this amazing, global party once again.
And since I may as well stay on this Beet track (especially now that it’s the featured ingredient of the party), I present for your VVP pleasure: fast, easy, healthy Pickled Beet Mini Tacos!

These appetisers are a cinch to make and the smooth cream, orange zest and chives combine to turn a simple pickled beet into a surprisingly delicious, tangy little treat.

Print

Pickled Beet Mini Tacos

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12

Author Rebecca Weller - Vegan Sparkles

Ingredients

• 1 large beetroot
• 1 cup apple cider vinegar
• Pinch sea salt
• Handful of fresh chives chopped
• Zest of 1 orange

Macadamia Sour Cream

• 1 cup raw macadamia nuts
• 1/2 cup filtered water
• Juice of 1 lemon
• Pinch sea salt

Instructions

• Peel beetroot and thinly slice.
• Place beetroot slices into a container and add enough apple cider vinegar to just cover them (about 1 cup). Add a pinch of sea salt.
• Cover and place into the fridge. Leave to 'pickle' overnight.
• Remove beetroot from the fridge, bend and feed slices onto small skewers.
• Place all macadamia sour cream ingredients into a high-powered blender or food processor and whiz on high until smooth and creamy. If you have a very juicy lemon, just add a few more nuts until you get a thick, creamy consistency.
• Spoon cream into beet 'tacos', sprinkle with chives and orange zest, and serve.

 

And now it’s on to the rest of the VVP party! Click the buttons below to follow this celebration around the globe or click HERE to navigate the entire party (if these links aren’t working yet).  

Have fun!  xx

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Now that the weather’s warming up (YAY!), I’m all about the salads and have been throwing together all kinds of crazy combinations.

Salad doesn’t have to equal boring, beautiful!  Let your imagination run wild.  Experiment.  Have fun.  Go nuts.  Invent your own themed bowls that explode with flavour.

This one’s jam-packed full of goodness, nutrition, flavour, and crunch, and can be thrown together in a jiffy!

Use whatever quantities you like.  Add a few nuts, chickpeas/lentils, or hummus for an extra protein boost, or bulk it up with brown rice or quinoa.

Pack it for your lunch or a picnic and add the dressing just before you munch it, to keep it from getting soggy.

Here comes the sun, na na na na…

xx

Print

Mediterranean Twist Salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 -2

Author Rebecca Weller - Vegan Sparkles

Ingredients

• Rocket/arugula leaves
• cucumber
• tomato
• fresh basil leaves
• sun-dried tomatoes
• capsicum/pepper
• avocado
• pepitas
• sesame seeds
• balsamic glaze or splashes of olive oil and balsamic vinegar

Instructions

• Place 2 or 3 handfuls of rocket/arugula leaves into each serving bowl.
• Slice all salad ingredients and toss into the serving bowls.
• Sprinkle with pepitas and sesame seeds.
• Drizzle with balsamic glaze or olive oil and balsamic vinegar, serve and enjoy!

The post Mediterranean Twist Salad appeared first on Vegan Sparkles with Rebecca Weller.

Usually a huge fan of salads overflowing with delicious goodness, I wouldn’t have thought that a simple cucumber salad would really get my wow on, but something about this little number was magic.

Throughout the rest of the trip I kept hoping we’d make it back to Musashi but instead it found itself in my travel diary to serve as inspiration when I got home.

The large cucumber chunks, although dressed with chilli, are lovely and cooling on the tongue and would make a great accompaniment to spicy Asian curries.

Best of all?  It’s a snap to make!

xx

Musashi’s version – the one that started it all.  So heavenly after a long day cruising the city:

The easy, DIY, make-at-home version:

Print

Asian Cucumber Salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 -4

Author Rebecca Weller - Vegan Sparkles

Ingredients

• 1 large Lebanese/continental cucumber
• 1 red chilli thinly sliced
• 1 spring onion thinly sliced
• 4 tbsp toasted sesame seeds

Dressing

• 2 tbsp tamari/soy sauce
• 2 tbsp extra virgin olive oil
• 3 tbsp sesame oil
• Juice of 1 lime
• 1 tsp minced ginger
• 1 tsp minced garlic
• 1/2 tsp chopped red chilli
• Pinch sea salt & cracked black pepper

Instructions

• Combine all dressing ingredients in a jar, shake well and set aside.
• Chop cucumber into large chunks and place into bowls.
• Top with chilli and spring onion.
• Drizzle generously with dressing and sprinkle sesame seeds on top.
• Serve immediately and enjoy! xx

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