Beet-orange salad with Walnuts

Our beet themed week continues with another delicious and refreshing recipe!

Ingredients:
1 serving of walnuts
1 orange
1 serving of beets
Walnut oil
Grated horseradish
Salt and pepper

Preparation:

Grate the beets and juice an orange. Chop the walnuts roughly and roast them in a dry pan. Keep 1 1/2 tablespoon of nuts for the garnish. Make a dressing with orange juice, oil, horseradish, salt and pepper. Then add the toasted walnuts and beets together and mix the dressing. Sprinkle with leftover nuts and enjoy!

Carrot and Sprout Salad

If you are looking for a light and delicious salad packed full of nutrients and flavor we have the recipe for you!

Ingredients:
1 serving of fresh soybean sprouts
1 serving of carrots
1 pinch of curry powder
1 pinch of salt
1 pinch of freshly ground pepper
Balsamic vinegar

Preparation:
Wash, peel and grate carrots. Heat a pan with a little water and cook the soybean sprouts and the carrot briefly. Season with curry powder, salt, pepper and balsamic vinegar. Allow to cool and serve!

Tip: As an alternative this salad is also delicious raw or with a little bit of fresh chili.

Mushroom Salad

This mushroom salad with bread cubes is a great blend of sweet and savory and is perfect for summer.

Ingredients:
1 serving of oyster mushrooms
1 serving of lettuce
1 serving of papaya
A few drops of vinegar
Salt and pepper
Fresh garlic
Wholemeal rye bread

Preparation:
Clean the lettuce, wash it and spin it dry. Chop the garlic finely. Cut the mushrooms into bite-sized pieces. Halve the papaya, remove the seeds with a spoon and then remove the pulp with a spoon or knife and cut into slightly larger cubes. Heat a pan and cook the mushrooms and garlic until soft. Arrange mushrooms, lettuce, and papaya cubes on a plate, drizzle with vinegar, and season lightly with salt and pepper. Cut the bread into cubes, season and roast in a coated pan until crisp. Add to the vegetables and give everything a quick toss. Enjoy!

Tip: For extra flavor try adding other spices or herbs such as chili.

Romaine Lettuce

When you join the Metabolic Balance program you will receive a food list customized to your body and your goals. This includes everything from proteins, to starches, fats, and vegetables! Most plans includes wonderfully versatile ingredients such as romaine lettuce.

This vegetable is a great wrap for an easy and delicious lunch or delicious as a crisp and refreshing salad.
In addition to being tasty and versatile, romaine lettuce is also very nutritious. It is a great source of calcium, phosphorous, magnesium, and potassium, and is naturally low in sodium. Plus, romaine lettuce is a powerhouse of vitamin C, vitamin K, and folate. All this nutrition makes it a great anti-oxidant food, great for bone health and heart health, and great for detoxing. Romaine lettuce is a talented all-rounder and definitely earns its place on your food list!

Source: Metabolic Balance Australia and New Zealand

Salads in a Jar

Chickpeas taste great in a mixed salad and are perfect for meal prep salads! Simply arrange a layered salad in a mason jar according to your plan. Add the dressing to the very bottom, followed by vegetables, grains, proteins, and finally add the salad/greens to the very top. When you are ready to eat, pour the jar out onto a plate, mix, and enjoy! These salads can be stored in the fridge for a few days and are great if you are on the go.

Summer Salad

One of the easiest dishes to throw together in the summer is a salad packed full of fresh vegetables and herbs. Simply chop up whatever vegetables are on your plan (cucumbers, bell peppers, tomatoes, radishes, etc.), add a feta (if on your plan), fresh herbs, and some toasted rye bread croutons. Mix with your dressing of choice and enjoy.

Tip: To really allow flavors to develop, mix everything except the croutons together and stick the salad in the fridge for a few hours. When you are ready to serve the salad, mix in the croutons and enjoy!

Asparagus Salad

This fruity and fresh asparagus salad is easy to prepare and absolutely delicious!

Simply blanch a serving of green asparagus and carrots. Then add a few fresh strawberries, watercress or arugula, and mix with a light dressing made from white balsamic vinegar, a little water and – if you’re allowed in your plan- cold-pressed olive oil. Feel free to add herbs such as fresh basil, parsley, garlic, and chives for additional flavor!

Caprese Salad

One of the best things about the start of summer is all of the beautiful fresh produce that comes to markets and stores. One of our favorite dishes to make with fresh produce is a Caprese salad. Slice a few ripe and juicy tomatoes and layer with fresh herbs such as basil or even an herb based pesto. Season with salt, pepper, olive oil, and some balsamic vinegar!

This recipe can also be modified and adapted with different vegetables and ingredients to fit almost any plan.

Salad Bowls

Bowls whether in the form of a “burrito bowl”, “Buddha bowl”, or salad bowl have become very popular over the years. Rather than going out and buying one, these can be made very easily at home. Simply mix salad greens and vegetables on your plan as desired and combine with a protein component. Give variety to your plates by creating unique combinations using different dressings and spices. The recipe we want to share today uses grated carrots, cucumber, spring onion, green chili and baby spinach with beef tenderloin. For the meat, we simply seasoned it with salt and pepper, wrapped it in aluminium foil and braised it in the oven. The dressing is a simple vinaigrette.
Feel free to experiment with the ingredients on your plan to make tasty creations!

Lentil Salad with Raspberries

Ingredients (1 serving):
1 serving of Beluga lentils
1 serving of vegetables according to your plan (e. g. 1/2 tomato, cucumber, artichoke hearts, iceberg lettuce)
1 tbsp. of chopped shallots 
1/2 chopped garlic clove
1 serving of fresh raspberries
2 tbsp. of fresh basil
1/2 tsp. of fresh lemon thyme
1/2 tsp. of vegetable stock
3 tbsp. of olive oil
2 tbsp. of apple vinegar
1 pinch of cayenne pepper 
Salt and pepper

Preparation:
Boil the Beluga lentils until al dente and then rinse with cold water. Cut the vegetables of your choice into bite-sized pieces. To make the dressing, mix the spices and herbs the oil and vinegar. Add the lentils, vegetables, and raspberries in a bowl and then pour over the dressing. Mix thoroughly and enjoy! 

By the way: Raspberries do not only taste great, they are also rich in fiber and stimulate digestion.