SUPER IMMUNITY WINTER SALAD
I make some version of this salad for dinner at least one night a week. It’s so great because it’s easy to just work with whatever is in season, (or whatever you have in the fridge), it makes a big batch so it’s great for healthy ready to go lunches the next couple of days and it’s super nutrient dense!
I am ready a book on super immunity at the moment and it talks about how brassicas, greens, mushrooms, pomegranates and nuts and seeds are for building a healthFUL environment in your body. So as you will see, this “salad” really ticks all the boxes. Whenever I get stuck on what to do for dinner my go to is just chop kale up and massage lemon in and go from there…. something always great comes of it and I know it will be delicious and healthy!
INGREDIENTS (this is what I used when I took these photos but feel free to mix it up)
- 2 cups of rice (brown or white)
- Broccoli florets of one broccoli (or 2 if you have them) lightly steamed (still crunchy)
- Red cabbage chopped into slivers (1 – 2 handfuls)
- 2 carrots grated
- 5-6 kale leaves de-stemmed and chopped finely
- A handful of sultanas or currents
- A handful of nuts and/or seeds (on this particular occasion I used pumpkin seeds
- 1 pomegranate
- 1 lemon
- 1 big teaspoon of tahini (I don’t discriminate between unhulled or hulled – it’s whatever I have in the fridge)
- 3/4 cup of oil (roughly – i never measure)
- 1 1/2 teaspoons of dijon mustard
- 1 teaspoon of ginger
- salt and pepper to taste
- Boil the rice
- Put the broccoli florets into steam for a little way – keep them slightly crunchy.
- Place the finely chopped kale into a bowl and pour the juice of one lemon over the top, massage the lemon juice into the kale then add the cabbage and massage in further.
- Then add all the rest of the salad ingredients (except the pomegranate). You could even roast some sweet potato/tomatoes/any other vegetable to add to the mix. Mix through and add to the rice.
- To make the dressing mix the oil, mustard, tahini. ginger salt and pepper and if you would like it to be slightly sweeter you could add a dash of maple syrup.
- Pour the dressing over the top of the salad and mix throughout.
- Squeeze and scoop out the pomegranate kernels and juice over the top of the salad and serve.
RECENT AUDIO CLASSES
Amidst the turbulence of the ever evolving Coronavirus situation the call went out for people all over the world to join in a global mass meditation on Sunday 5th April 2020 (Australian Time). Yoga Vidya answered the call and led 39 participants through this meditation. Here is the recording.
One Hour Basics class exploring the Anusara principles of Muscle Energy and Organic Energy through standing poses, balance and backbends.
This practice explores the idea that there is only so much we can DO within the scope of our yoga practice. There is a wisdom, a sense of awakening and revelation that we are seeking yet (and this is what we call yoga) but we cannot make this happy. So in this sense we cannot DO yoga – we can only create the conditions under which it naturally arises.
This 90 minute practice invites a contemplation of the Tantrik world view that God is divine, loving, playful and creative awareness and energetic potential.... and you are God. No more or no less than your neighbour or a blade of grass. Practice casting off your...
This 90 minute open hatha flow practice both starts and finishes with Viloma Pranayama and asks you to use the breath the brighten and expand the inner body. Expect to strengthen the back and work through standing poses, Vasthistasana and variations of Hero’s pose.