I think of September almost like the start of a new year. Londoners seem like they’re in overdrive after a quiet August and life seems to be busier than usual. What’s more, there’s a sense that we’re cramming as much in as possible before the inevitable Christmas slump.

With this in mind, I’m trying everything in my power to nourish myself during this time. I’m upping my meditation and yoga, whilst really committing to hearty, honest food that’s going to help me perform to the best of my abilities.

Enter, this warm buckwheat, kale and carrot salad, with an asian inspired dressing. Kale is in season at the moment so there’s even more reason to eat it and the buckwheat ups the protein profile (important for us plant munchers).

Ingredients: (serves one hungry person)
1 bunch of kale (remove the stems if you have time)
1 small carrot
45g of instant buckwheat (I like Clearspring)
1/4 avocado
1 tsp tamari
juice of 1/2 a lime
1 tbsp of olive oil
1/2 tsp of mustard (I like English but Dijon would work well)
20g of sesame seeds

Method:
1. Bring 130ml of water to the boil in a pan and add the buckwheat. Simmer for 5 mins, then fork through and season to taste.
2. Using a peeler, create ribbons out of your carrot.
3. Steam the kale for a few minutes. You could boil it or leave it raw, but I find steaming makes it easier to digest whilst retaining the flavour.
4. Toast the sesame seeds in a saucepan on a medium heat until light brown
5. In a small jar/cup, mash the avocado and add the tamari, lime juice and olive oil
6. Toss the buckwheat with the kale and carrot. Pour over the dressing and let it absorb for a minute or two
7. Serve with the toasted sesame seeds.

This will keep in an airtight container in the fridge for 48 hours.

 

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