Leigh

Asian Cucumber sesame salad

Posted on by Leigh

Asian Cucumber sesame salad

Print Pin Rate
Prep Time: 5 minutes
Refrigerate: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 102kcal

Ingredients

  • 2 cucumbers thinly sliced
  • 1/4 cup rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey or sugar
  • 2 garlic cloves minced
  • 1 tsp grated fresh ginger
  • 2 tbsp toasted sesame seeds
  • 2 green onions thinly sliced
  • Red chili flakes (optional)
  • Fresh cilantro (optional)
  • salt to taste
  • ground pepper to taste

Instructions

  • Wash and thinly slice the cucumbers. You can use a mandoline or a sharp knife to achieve thin slices. Place them in a large mixing bowl.
  • In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or sugar), minced garlic, and grated ginger to create the dressing.
  • Pour the dressing over the sliced cucumbers in the mixing bowl.
  • Toss the cucumbers and dressing together until the cucumbers are well coated.
  • Sprinkle the toasted sesame seeds over the salad and toss them in.
  • If you like a bit of heat, you can add some red chili flakes or fresh chili pepper slices at this point.
  • Taste the salad and adjust the seasoning with salt and pepper if needed.
  • Garnish the salad with thinly sliced green onions and fresh cilantro or parsley, if desired.
  • Chill the salad in the refrigerator for about 30 minutes to allow the flavors to meld.
  • Serve your Asian Cucumber Sesame Salad as a refreshing side dish with your favorite Asian-inspired meal.
    Enjoy your delicious and refreshing Asian Cucumber Sesame Salad!
Nutrition Facts
Asian Cucumber sesame salad
Serving Size
 
1 Serving
Amount per Serving
Calories
102
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
2
g
Sodium
 
515
mg
22
%
Potassium
 
270
mg
8
%
Carbohydrates
 
10
g
3
%
Fiber
 
2
g
8
%
Sugar
 
7
g
8
%
Protein
 
3
g
6
%
Vitamin A
 
168
IU
3
%
Vitamin C
 
6
mg
7
%
Calcium
 
71
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Cauliflower rice sushi

Posted on by Leigh

Cauliflower rice sushi

Print Pin Rate
Course: Side Dish, Supper
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 10 pieces
Calories: 30kcal

Ingredients

Cauliflower Rice

  • 1 small cauliflower
  • 1 tbsp rice vinegar
  • 1 tsp sugar (or sugar substitute)
  • 1/2 tsp salt

Sushi Filling

  • 1/2 cucumber thinly sliced into strips
  • 1/2 avocado thinly sliced
  • 1 small carrot thinly sliced into strips
  • 1/2 red bell pepper thinly sliced into strips
  • 3 sheets nori (seaweed)

Assembling

  • a bamboo sushi rolling mat
  • plastic wrap
  • soy sauce for dipping
  • pickled ginger (optional)
  • wasabi (optional)

Instructions

Prepare the Cauliflower Rice:

  • Cut the cauliflower into florets and remove the tough stem.
  • Use a food processor to pulse the cauliflower until it resembles the texture of rice grains. Be careful not to over-process; you want it to have a rice-like consistency.
  • Transfer the cauliflower rice to a clean kitchen towel or cheesecloth and squeeze out any excess moisture.
  • In a bowl, mix the rice vinegar, sugar, and salt until the sugar and salt dissolve. Drizzle this mixture over the cauliflower rice and toss to combine. Set aside.

Prepare the Sushi Fillings:

  • Slice all your preferred fillings into thin strips. You can also add other ingredients like cooked shrimp, smoked salmon, or tofu if desired.

Assemble the Sushi:

  • Place a bamboo sushi rolling mat on a clean surface and cover it with plastic wrap. This will prevent the cauliflower rice from sticking to the mat.
  • Lay a sheet of nori, shiny side down, onto the plastic-covered rolling mat.
  • Wet your fingers to prevent the cauliflower rice from sticking and spread an even layer of cauliflower rice over the nori sheet, leaving about half an inch of nori at the top free.
  • Arrange your desired fillings in a line across the center of the rice.
  • Carefully lift the bamboo mat's edge closest to you and start rolling the nori and fillings away from you. Apply gentle pressure to shape the sushi roll.
  • Continue rolling until you reach the exposed nori. Wet the nori edge with a bit of water to seal the roll.
  • Use a sharp knife dipped in water to slice the sushi roll into bite-sized pieces.

Serve:

  • Arrange the sushi pieces on a plate, and serve with soy sauce, pickled ginger, and wasabi.
    Enjoy your homemade raw cauliflower rice sushi! You can get creative with the fillings and even dip the rolls in a little soy sauce for added flavor.
Nutrition Facts
Cauliflower rice sushi
Serving Size
 
1 Serving
Amount per Serving
Calories
30
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.3
g
2
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
1
g
Sodium
 
131
mg
6
%
Potassium
 
180
mg
5
%
Carbohydrates
 
4
g
1
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
1
g
2
%
Vitamin A
 
1088
IU
22
%
Vitamin C
 
22
mg
27
%
Calcium
 
12
mg
1
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chickpea salad

Posted on by Leigh

Chickpea salad

Print Pin Rate
Course: Salad, Supper
Prep Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 277kcal

Ingredients

  • 400 g canned chickpeas drained and rinsed
  • 1 cucumber diced
  • 1 red bell pepper diced
  • 1 red onion chopped
  • 200 g cherry tomatoes halved
  • 50 g fresh parsley chopped
  • 50 g fresh mint leaves chopped
  • 2 Lemons Juiced
  • 60 ml extra-virgin olive oil
  • 2 garlic cloves minced
  • salt to taste
  • pepper to taste

Instructions

  • If using dried chickpeas, soak them in water overnight, then drain and rinse. If using canned chickpeas, simply drain and rinse them.
  • In a large mixing bowl, combine the chickpeas, diced cucumber, diced red bell pepper, chopped red onion, halved cherry tomatoes, chopped parsley, and chopped mint leaves.
  • In a separate small bowl, whisk together the lemon juice, extra-virgin olive oil, minced garlic, salt, and pepper to create the dressing.
  • Pour the dressing over the salad ingredients in the large mixing bowl.
  • Gently toss all the ingredients together until well coated with the dressing.
  • Taste and adjust the seasoning with additional salt and pepper, if needed.
  • Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
  • Serve your raw chickpea salad cold as a refreshing and nutritious meal or side dish.
    Enjoy your delicious and healthy raw chickpea salad!
Nutrition Facts
Chickpea salad
Serving Size
 
1 Serving
Amount per Serving
Calories
277
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
11
g
Sodium
 
300
mg
13
%
Potassium
 
679
mg
19
%
Carbohydrates
 
30
g
10
%
Fiber
 
9
g
38
%
Sugar
 
6
g
7
%
Protein
 
8
g
16
%
Vitamin A
 
2842
IU
57
%
Vitamin C
 
104
mg
126
%
Calcium
 
124
mg
12
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Grapefruit smoothie with berries with mint leaves

Posted on by Leigh

Grapefruit smoothie with berries with mint leaves

Print Pin Rate
Course: Breakfast, Snack
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 person
Calories: 355kcal

Ingredients

  • 1 grapefruit peeled and segmented
  • 150 g mixed berries (strawberries, blueberries, raspberries)
  • 200 ml Greek yogurt
  • 100 ml cold water
  • 1-2 tbsp honey (adjust to taste)
  • 4-6 fresh mint leaves
  • ice cubes (optional, for a colder smoothie)

Instructions

  • Begin by preparing the fruit. Peel the grapefruit and remove any seeds. Segment the grapefruit into smaller pieces.
  • Wash the mixed berries and set them aside.
  • In a blender, combine the grapefruit segments, mixed berries, Greek yogurt, and cold water.
  • Add 1-2 tablespoons of honey to sweeten the smoothie. Adjust the amount to suit your taste preferences.
  • Tear the fresh mint leaves and add them to the blender. Mint adds a refreshing flavor to the smoothie.
  • If you want a colder smoothie, you can add a handful of ice cubes to the blender as well.
  • Blend all the ingredients until you achieve a smooth and creamy consistency.
  • Taste the smoothie and adjust the sweetness or mint flavor if needed by adding more honey or mint leaves and blending again.
  • Pour the grapefruit smoothie into glasses and garnish with additional mint leaves or berries if desired.
  • Serve the smoothie immediately while it's fresh and cold. Enjoy!
    Feel free to adjust the quantities of ingredients to suit your taste, and you can also experiment with different types of berries to create variations of this delicious and refreshing smoothie.
Nutrition Facts
Grapefruit smoothie with berries with mint leaves
Amount per Serving
Calories
355
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.3
g
2
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
0.3
g
Cholesterol
 
8
mg
3
%
Sodium
 
64
mg
3
%
Potassium
 
699
mg
20
%
Carbohydrates
 
70
g
23
%
Fiber
 
9
g
38
%
Sugar
 
53
g
59
%
Protein
 
20
g
40
%
Vitamin A
 
3190
IU
64
%
Vitamin C
 
85
mg
103
%
Calcium
 
267
mg
27
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Rainbow spring rolls

Posted on by Leigh

Rainbow spring rolls

Print Pin Rate
Course: Snack
Prep Time: 15 minutes
Servings: 12 spring rolls
Calories: 103kcal

Ingredients

Spring Rolls

  • 12 rice paper wrappers
  • 1 red bell pepper julienned
  • 1 yellow bell pepper julienned
  • 1 orange bell pepper julienned
  • 1 carrot julienned
  • 1 cucumber julienned
  • 100 g purple cabbage thinly sliced
  • 100 g spinach leaves
  • 100 g rice vermicelli noodles cooked and cooled
  • fresh mint leaves
  • fresh basil leaves

Instructions

  • Julienne the red, yellow, and orange bell peppers, carrot, and cucumber. Slice the purple cabbage thinly. Wash and dry the spinach, mint leaves, and basil leaves. Set them aside.
  • Cook the rice vermicelli noodles according to the package instructions. Drain and rinse them with cold water to stop the cooking process. Allow them to cool.
  • Fill a large, shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds or until it becomes pliable. Place it on a clean, damp kitchen towel.
  • Start by adding a small handful of cooked rice vermicelli noodles to the center of the rice paper wrapper.
  • Add a few strips of each julienned vegetable (bell peppers, carrot, cucumber), some purple cabbage, spinach leaves, and a few fresh mint and basil leaves.
  • Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom, similar to a burrito. Repeat with the remaining wrappers and filling ingredients.
  • Serve the vegan rainbow spring rolls. You can also garnish them with some extra mint or basil leaves.
    Enjoy your vibrant and delicious vegan rainbow spring rolls!
Nutrition Facts
Rainbow spring rolls
Amount per Serving
Calories
103
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
0.1
g
Cholesterol
 
2
mg
1
%
Sodium
 
138
mg
6
%
Potassium
 
198
mg
6
%
Carbohydrates
 
22
g
7
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
3
g
6
%
Vitamin A
 
2385
IU
48
%
Vitamin C
 
52
mg
63
%
Calcium
 
30
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Avocado and corn salad

Posted on by Leigh

Avocado and corn salad

Print Pin Rate
Course: Salad
Prep Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 243kcal

Ingredients

  • 2 ripe avocados diced
  • 2 cups corn kernels (you can use fresh, canned, or frozen corn)
  • 1 red bell pepper diced
  • 1 red onion finely chopped
  • 1/4 cup fresh lime juice
  • 2 olive oil
  • 1/4 cup fresh cilantro leaves chopped
  • 1-2 garlic cloves minced for added flavor (optional)
  • salt to taste
  • pepper to taste

Instructions

  • If you're using fresh corn, boil or steam it until it's tender, then cut the kernels off the cob. If using canned or frozen corn, make sure to thaw and drain it.
  • In a large bowl, combine the diced avocados, corn kernels, diced red bell pepper, and finely chopped red onion.
  • In a separate small bowl, whisk together the fresh lime juice, olive oil, and minced garlic (if using).
  • Pour the lime and olive oil dressing over the avocado and corn mixture. Gently toss everything together to coat the ingredients evenly.
  • Add chopped cilantro leaves and season the salad with salt and black pepper to taste. Mix well.
  • Taste the salad and adjust the seasoning or lime juice as needed.
  • Refrigerate the salad for about 30 minutes to allow the flavors to meld together.
  • Serve the avocado and corn salad cold as a side dish or a refreshing appetizer.
    Enjoy your delicious Avocado and Corn Salad!
Nutrition Facts
Avocado and corn salad
Amount per Serving
Calories
243
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Sodium
 
188
mg
8
%
Potassium
 
713
mg
20
%
Carbohydrates
 
26
g
9
%
Fiber
 
10
g
42
%
Sugar
 
7
g
8
%
Protein
 
5
g
10
%
Vitamin A
 
1189
IU
24
%
Vitamin C
 
52
mg
63
%
Calcium
 
25
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Asparagus salad

Posted on by Leigh

Asparagus salad

Print Pin Rate
Course: Salad
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 320kcal

Ingredients

Salad

  • 500 g fresh asparagus
  • 150 g cherry tomatoes
  • 100 g mozzarella cheese (mini mozzarella balls or diced mozzarella)
  • 50 g mixed greens (e.g., arugula, spinach, or lettuce)
  • 30 g pine nuts toasted
  • 1 red onion thinly sliced

Dressing

  • 4 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • salt to taste
  • pepper to taste

Instructions

  • Wash and trim the asparagus by snapping off the tough ends.
  • Cut the asparagus into bite-sized pieces, about 2-3 centimeters long.
  • Blanch the asparagus in boiling salted water for about 2-3 minutes until they are tender but still crisp. Then, immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
  • In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined. Adjust the seasoning to taste.
  • In a large salad bowl, combine the blanched asparagus, cherry tomatoes (halved), fresh mozzarella cheese, mixed greens, toasted pine nuts, and sliced red onion.
  • Drizzle the dressing over the salad ingredients.
  • Gently toss the salad until everything is well coated with the dressing.
  • Serve your asparagus salad immediately as a side dish or a light meal.
    Enjoy your delicious asparagus salad!
Nutrition Facts
Asparagus salad
Amount per Serving
Calories
320
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
13
g
Cholesterol
 
20
mg
7
%
Sodium
 
184
mg
8
%
Potassium
 
474
mg
14
%
Carbohydrates
 
17
g
6
%
Fiber
 
4
g
17
%
Sugar
 
11
g
12
%
Protein
 
10
g
20
%
Vitamin A
 
1443
IU
29
%
Vitamin C
 
21
mg
25
%
Calcium
 
173
mg
17
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Berry Smoothie bowl

Posted on by Leigh

Berry Smoothie bowl

Print Pin Rate
Course: Snack
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 1 person
Calories: 455kcal

Ingredients

Smoothie

  • 1 cup frozen mixed berries (strawberries, blueberries, raspberries)
  • 1 ripe banana
  • 1/2 cup unsweetened almond milk (or any plant-based milk of your choice)
  • 1/4 cup dairy-free yogurt (such as almond or coconut yogurt)
  • 1 tbsp maple syrup or agave nectar (adjust to taste)
  • 1 tbsp chia seeds (optional)

Toppings (customize to your preference)

  • 2 tbsp granola (ensure it's vegan)
  • fresh berries (strawberries, blueberries, raspberries)
  • banana sliced
  • coconut shredded
  • nuts (such as almonds or walnuts) chopped
  • fresh mint leaves for garnish (optional)

Instructions

  • In a blender, combine the frozen mixed berries, ripe banana, almond milk, dairy-free yogurt, maple syrup or agave nectar, and chia seeds (if using). Blend until smooth and creamy. You may need to stop and scrape down the sides of the blender to ensure everything is well mixed.
  • Taste the smoothie and adjust the sweetness by adding more maple syrup or agave nectar if desired.
  • Pour the smoothie into a bowl.
  • Arrange your favorite vegan toppings on top of the smoothie. You can use granola, fresh berries, sliced banana, shredded coconut, chopped nuts, or any other vegan toppings you prefer.
  • Garnish with fresh mint leaves if you like.
  • Serve immediately and enjoy your delicious vegan berry smoothie bowl!
    Feel free to get creative with your toppings and make this vegan smoothie bowl your own. It's a nutritious and satisfying breakfast or snack option.
Nutrition Facts
Berry Smoothie bowl
Amount per Serving
Calories
455
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
3
g
Cholesterol
 
8
mg
3
%
Sodium
 
215
mg
9
%
Potassium
 
785
mg
22
%
Carbohydrates
 
83
g
28
%
Fiber
 
13
g
54
%
Sugar
 
48
g
53
%
Protein
 
9
g
18
%
Vitamin A
 
222
IU
4
%
Vitamin C
 
15
mg
18
%
Calcium
 
372
mg
37
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lettuce wraps with corn salsa

Posted on by Leigh

Lettuce wraps with corn salsa

Print Pin Rate
Course: Salad
Prep Time: 10 minutes
Servings: 2 people
Calories: 179kcal

Ingredients

  • 300 corn kernels (fresh, frozen, or canned and drained)
  • 1 red onion finely chopped
  • 1 red bell pepper diced
  • 1 jalapeño pepper seeded and finely chopped (adjust to your spice preference)
  • 30 g fresh cilantro chopped
  • juice of 2 limes
  • salt to taste
  • pepper to taste
  • 1 lettuce

Instructions

  • In a bowl, combine the corn kernels, chopped red onion, diced red bell pepper, and finely chopped jalapeño pepper.
  • Add the fresh cilantro to the bowl and gently toss everything together.
  • Squeeze the juice of two limes over the mixture and stir to combine.
  • Season the corn salsa with salt and pepper to taste. Adjust the seasoning as needed.
  • Spoon the corn salsa over the vegan lettuce wraps as a topping or serve it on the side as a refreshing accompaniment. Enjoy your delicious Vegan Lettuce Wraps with Corn Salsa!
Nutrition Facts
Lettuce wraps with corn salsa
Amount per Serving
Calories
179
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
0.5
g
3
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
346
mg
15
%
Potassium
 
862
mg
25
%
Carbohydrates
 
39
g
13
%
Fiber
 
9
g
38
%
Sugar
 
17
g
19
%
Protein
 
7
g
14
%
Vitamin A
 
4297
IU
86
%
Vitamin C
 
94
mg
114
%
Calcium
 
80
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Avocado salad

Posted on by Leigh

Avocado salad

Print Pin Rate
Course: Salad
Prep Time: 15 minutes
Servings: 4 people
Calories: 232kcal

Ingredients

  • 2 ripe avocados
  • 1 cucumber
  • 2 medium tomatoes
  • 1 red onion
  • 4 tsp olive oil
  • 2 tbsp lemon juice
  • 2 garlic cloves minced
  • salt and pepper to taste
  • 2 tbsp fresh cilantro or parsley chopped (optional, for garnish)

Instructions

  • Peel, pit, and dice the avocados.
  • Peel the cucumber and dice it.
  • Dice the tomatoes.
  • Finely chop the red onion.
  • In a large salad bowl, combine the diced avocados, cucumber, tomatoes, and chopped red onion.
  • In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper. Adjust the seasoning to your taste.
  • Pour the dressing over the salad ingredients in the large bowl.
  • Gently toss all the ingredients together until they are well coated with the dressing.
  • If you prefer your salad cold, cover the bowl and refrigerate for about 30 minutes before serving.
  • Before serving, you can garnish the salad with chopped fresh cilantro or parsley, if desired.
  • Serve your delicious avocado salad as a side dish or a light and healthy meal on its own.
    Enjoy your refreshing avocado salad!
Nutrition Facts
Avocado salad
Amount per Serving
Calories
232
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
13
g
Sodium
 
13
mg
1
%
Potassium
 
789
mg
23
%
Carbohydrates
 
16
g
5
%
Fiber
 
9
g
38
%
Sugar
 
5
g
6
%
Protein
 
3
g
6
%
Vitamin A
 
714
IU
14
%
Vitamin C
 
26
mg
32
%
Calcium
 
38
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.