“ManGO-Away-Cold-and-Flu” Salad!

A healthy diet should be naturally colourful!

A healthy diet should be naturally colourful!

You know how there are those few times during the year when everyone around you seems to be getting sick? Well, I am going through one of those times right now and I am proud to say that I still have not fallen sick. I have been taking preventative measures to ensure I remain cold/flu-free. In addition to taking oil of oregano daily while so many are sick around me, getting an adequate amount of sleep every night, and always staying hydrated, I have been having my “ManGO-Away-Cold-and-Flu” salad for dinner quite often lately. This high-in-vitamin-C and antioxidant-rich salad helps keep sickness away and is so yummy! I make this salad so often that I have never measured any of the ingredients. However, while making this salad for dinner last night, I measured the ingredients so that I could share the recipe with you all today! Enjoy!

One of my secrets to making a great tasting salad is using all organic ingredients! Organic produce just tastes better.

One of my secrets to making a great tasting salad is using all organic ingredients! Organic produce just tastes better.

Ingredients: 

  • 1 medium (red, white, or yellow) onion, diced
  • 2-3 small zucchini, diced
  • 1 teaspoon coconut oil
  • 1/4 teaspoon cumin powder
  • 1 teaspoon fine sea salt (or to taste)
  • 1 teaspoon chili powder (or to taste)
  • 1-2 pinches garam masala powder (optional)
  • 1/4 teaspoon turmeric powder
  • 1 ripe mango, diced
  • leaves from 1 head of green kale, roughly chopped
  • 1 scallion, chopped
If you are a salad lover like me, this recipe serves one.

If you are a salad lover like me, this recipe serves one.

  1. In a medium frying pan over medium to high heat, sauté the diced onion in coconut oil until translucent.
  2. Add the diced zucchini and spices (cumin powder, fine sea salt, chili powder, garam masala powder, and turmeric powder). Sauté everything until all the water that comes out from the zucchini evaporates.
  3. Place the chopped kale leaves in a large bowl and add the sautéed zucchini and onion mixture on top.
  4. Top off the salad with the diced mango and chopped scallion.
  5. Mix everything together. Allow the flavours to mix and mingle for 5 minutes and then enjoy!

XOXO,

Addy

Raddy Recipe: Healthiest and Tastiest Low-Fat Onion Rings!

I prefer these healthy onion rings over the battered and deep-fried ones! These are NON-fried, nutritious, low-fat, high-fibre, high-protein, vegan, cancer-fighting, and best of all, super tasty!

I prefer these healthy onion rings over the deep-fried ones! These are NON-fried, nutritious, low-fat, high-fibre, high-protein, vegan, gluten-free, non-GMO, cancer-fighting, and best of all, super tasty!

This is one of my favourite snack recipes I have ever created! Who knew onion rings could be LOW-FAT (no deep frying involved), VEGAN, EASY-TO-MAKE, and SUPER TASTY?! With my and Raj’s free lecture on “Staying Cancer-Free Through Nutrition” coming up next Thursday night at The Big Carrot, I thought I should share my cancer-preventing onion rings recipe, in which onions and chickpeas (also known as garbanzo beans) are the primary ingredients. Raw onion rings are generously coated in chickpea hummus and then placed in a dehydrator for hours until crispy. The flavonoids and sulfur compounds in onions have been shown to lower the risk of various cancers. Similarly, the antioxidants (manganese and various phytonutrients) in chickpeas also help protect against cancer. These non-fried and nutritious onion rings take a long time to make, but they are well worth the wait! I actually prefer them over the battered and deep-fried onion rings!

Sunflower Kitchen makes the most delicious flavoured hummus! Their HUMMUS + is vegan, gluten-free, non-GMO, dairy-free, sugar-free, nut-free, and preservative-free!

Sunflower Kitchen makes the most delicious flavoured hummus! Their HUMMUS + is vegan, gluten-free, non-GMO, dairy-free, sugar-free, nut-free, and preservative-free! I tried their “Edamame with Sesame Roasted Carrots” flavour for this batch of onion rings, but my favourite flavour is the “Curry Lentil with Spicy Cilantro Chutney”.

What you will need:

  • 2 medium onions (preferably Vidalia onions, which are sweeter than yellow, white, and red onions, especially when raw)
  • 1 container of Sunflower Kitchen HUMMUS + (I used the “Edamame with Sesame Roasted Carrots” flavour) or about 300 grams of good quality store-bought hummus or about 1 1/4 cup of homemade hummus
  • knife
  • cutting board
  • mixing bowl
  • dehydrator
I set the dehydrator temperature very low at 110°F to keep the onions "raw" for raw foodists, who can also substitute the Sunflower Kitchen HUMMUS + with raw hummus. If you want to lower the dehydration time significantly from 24 hours, you can increase the temperature to 150°F-160°F and this should cut the time in half (about 12 hours).

I set the dehydrator temperature very low at 110°F to keep the onions “raw” for raw foodists, who can also substitute the Sunflower Kitchen HUMMUS + with raw hummus. If you want to reduce the dehydration time significantly from 24 hours to about 12 hours, you can increase the temperature to 150°F-160°F.

  1. Slice onions into 1-centimetre-thick rings and separate each layer of rings.
  2. In a mixing bowl, pour in the hummus, add in the onion rings, and generously coat each onion ring with hummus. (I like to use my hands as the only utensils for this step.)
  3. Lay out the hummus-coated onion rings on the dehydrator trays.
  4. Dehydrate them at 110°F for 24 hours or until crispy.
  5. Let the onion rings cool completely in the dehydrator before removing them and indulging in them. (They get even crispier as they cool down.)
So healthy and delicious!

So healthy and delicious!

Hopefully, you all can check out this recipe! You do not need a fancy dehydrator. Mine is by Salton and was well under $100 (I cannot remember the exact price). I hope you all can also check out our free lecture on “Staying Cancer-Free Through Nutrition” this coming Thursday, March 26th at 7pm! 🙂

XOXO,

Addy