#myfavouritelunch

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Today's Divine Lunch...

Summer Salad made with:

kale, broccoli, tomatoes, yellow pepper, zucchini, cucumber, carrots, sprouts, microgreens, mixed greens, spinach, purple cabbage, shredded beet root, avocado, sprouted buckwheat, sesame seeds, black lava salt, avocado oil & miso and fresh ginger dressing

Feeling pretty damn good right now :D  

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Part of today's raw, vegan lunch at Eternal Abundance, one of my favourite little cafe's in town.

I enjoyed this gorgeous salad with ginger & miso dressing and green juice with spirulina and e3live followed by a bowl of sprouted quinoa chili and finished off with a raw chaga and superfood chocolate and green root tea!

I feel so nourished after a meal like this!

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Clean Lunch On The Go!!

Today has been one of those days.  Knowing that in advance, I had to pack a few of my meals simply because eating clean is a lifestyle and I don't want to leave it up to fate in the hopes that I will be able to find clean eats on the road (unless planned in advance).

This is an example of a delicious and super easy clean lunch that you can prepare:

Zain's Spicy Prawn and Amaranth Salad

Ingredients:

4oz Jumbo Prawns

2 Cups Mixed Organic Greens

1/4 Cup Sauerkraut (homemade)

1/4 Cup Organic Amaranth 

1/3 Cup Organic Crimini Mushrooms

1/4 Organic Red Onion (sliced)

1/4 Organic Avocado

1/4 Cup Organic Grape Tomatoes

Dressing

Juice of 1 Lemon

1/2 Tsp Curry Powder

1/2 Tsp Corriander Powder

1/2 Tsp Cumin Powder

1/2 Tsp Chilli Powder

1/2 Tsp Sambal Oelek

2 Tsp Avocado OR Chia Seed Oil

1 Tsp Black Sesame Seeds

Directions:

1. In a small saucepan bring 3/4 cup water to a boil and cook amaranth (I normally soak mine overnight which cuts cooking time by half) until tender.

3. Blend all ingredients for dressing in a magic bullet or food processor EXCEPT avocado oil.

2. In a sprayed pan, saute onion and mushroom until browned then add prawns.  Saute for another 3-5 minutes with 1 Tbsp of dressing (without oil).  Remove from heat and stir in cooked amaranth.

3. Meanwhile, prepare the salad veggies in your BPA free tupperware and place saute mixture into the other side of your tupperware (not directly on top of the salad or it will wilt from the heat).

4. Add oil of your choice to the dressing and pour on top of entire salad or pack separately in a small container on the side and dress before eating.

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Summer Salad Series - Zain's Southwest Prawn Salad with Peanut & Lime Dressing

This hearty salad is one of my all time favourites, ok I have been saying that about all of my summer salads but really, this one takes the cake.  Not only does it combine the earthy taste of black beans with the subtle sweetness of peaches and cream corn (which grows wild and abundantly in my hometown), make for a filling and satisfying fat torching power meal complete with all of the three macronutrients.

Ingredients:

Salad

4oz Jumbo Prawns

2 Cups Organic Mixed Greens

1/2 Cup Organic Black Beans (soaked or canned)

1/2 Cup Organic Peaches and Cream Sweet Corn

1oz Avocado

5 Asparagus 

1/2 Cup Baby Mushrooms 

1/8 Cup Medjool Dates (chopped)

1oz Organic Goat's Feta Cheese

Ground Black Pepper To Taste

Dressing

1 Tbsp Peanut Oil

1/2 Clove Garlic (minced)

1/2 Tbsp  Organic Crunchy Peanut Butter

1 Tbsp Organic Roasted Peanuts (whole or chopped)

11/2 Tbsp Fresh Lime Juice

1/4 Tsp Braggs

1 Tsp Raw Honey

Directions:

1. Prepare and blend all ingredients for dressing EXCEPT peanuts using a magic bullet or food processor (you can even whisk together by hand)

2. In a pan or on the barbecue, sautee/grill prawns, mushrooms, and asparagus until nearly cooked (about 2-3 minutes) add 1-2 tsp of prepared dressing and cook until tender (another 2-3 minutes)

3. Prepare ingredients for salad and plate.  Top with prawns and dressing, garnish with chopped peanuts and a wedge of fresh lime