If you are what you eat, then you’re going to be amazing after tasting these delicious plant-based recipes inspired from Jeremy Dixon’s popular Auckland vegan café.
My wife was attending a dinner for a course she was facilitating on improving the brain. She needed to bring a salad that contained some of the foods they had been learning about that have a massive impact on brain function. Walnuts and spinach were two of the beneficial foods so I whipped up this salad. It is delicious!
Makes 6 x 1 Cup serves
Ingredients
- 2 cups spinach finely sliced (around 180g (6oz)
- 1 cup purple cabbage finely sliced
- ¼ cup walnuts
- 1 cup cherry tomatoes (mixed colours) halved
Walnut and spinach dressing
- ½ cup water
- ¾ cup walnut pieces
- 1 clove garlic
- ½ teaspoon salt
- 1 cup spinach (around 60g)
- 4 tablespoons lime juice (around 2 limes)
- 2 tablespoons maple syrup
Method
Put dressing ingredients into the blender and blend until smooth. You may have to add a little more water to achieve a pourable consistency. Place the spinach and cabbage in your serving bowl and toss. Drizzle over the dressing and sprinkle the walnuts and tomatoes on top.
Extracted with permission from The Revive Café Cookbook 8.
Author: Jeremy Dixon, Revive Concepts, RRP $35
