Tag Archives: Salad

Peppered Steak With Salad

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Cauliflower And Lentils

Are you a meat eater or a vegetarian? Ultimately it’s up to you to decide on what type of diet suits you best. Some people I see in my clinic only eat vegetarian dishes, and that is fine by me. Personally, I enjoy a nice piece of top quality steak from time to time and feel that this really suits me. I’m not a huge fan of eating red med every day, but enjoy beef at least once per week. Don’t fee bad about having a nice steak, but don’t eat a 500gr steak at ten o’clock at night. Choose quality meat and have a small piece.

Make sure you eat plenty of salad along with it. Don’t let anyone tell you that steak is “impossible” to digest and will sit in your stomach for hours after eating it like a brick. This is factually incorrect, when in fact you will find that lettuce takes just as long if not longer due to the silicon content of the lettuce leaves. Be sure to eat beef that has not been over-cooked or that is tough, it will take a lot longer to digest than beef that has been cooked rare or medium rare.

Ingredients

1 sirloin steak, about 200-250g (7-8oz) Black pepper 2 tsp extra virgin olive oil One third of a cucumber, peeled & thinly sliced 2 cloves of garlic, finely sliced Handful of mung bean sprouts ½ red onion, sliced into thin rings Small amount of watercress or rocket Balsamic vinegar Salad leaves, mesculin is great

Method

Remove about 80 percent of the fat (but leave some as well) from the steak. Grind black pepper (to taste, some like it spicy and hot) over the meat, pressing it into the meat. Turn it over and repeat on the other side. Place a heavy frying pan or ridged griddle cast iron pan over a high heat, and add 1 teaspoon olive oil. While it heats up, make the salads. Put the cucumber and onion rings , mung bean sprouts and garlic in a bowl, pour over the remaining olive oil and drizzle with balsamic vinegar. Put the salad leaves into another bowl. When the oil in the pan begins to smoke, add the steak and cook on one side. After a few minutes- how many will depend on the thickness of the steak and how you like it cooked, but it should not be more than 4 minutes- turn it over and then cook the other side. I like my sirloin steak rare, it tastes great and digests quicker as well. Serve immediately once the steak is done to your satisfaction. Put the tomato salad on the plate with the meat and put the bowl with the salad leaves on the table separately. When you’ve eaten the steak and the tomato salad, put the leaves on your plate- the remains of the olive oil and balsamic vinegar from the tomatoes and the juices from the steak will make a delicious dressing for them.

Chickpea And Chicken Salad

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Chickpea And Millet Patties

This tasty dish uses detox foods along with chicken to create a most satisfying meal in a pot. It is good for your liver and tastes great too! I can highly recommend this dish if you are contemplating a detox program. It is best if you use fresh chickpeas, rather than tinned chickpeas. Onions are great for detox, and so is the chicken and chickpeas due to their high protein content. Do you need to avoid all meats during detox? No way. Please read our more in depth article on detoxification.

Ingredients

60g dried chickpeas (about ½ cup) 1 tsp extra virgin olive oil 1 onion, chopped ½ tsp paprika Large pinch of turmeric 1 large chicken breast, cut into 3 or 4 chunks 200ml water Juice of 1 small lemon 4 cloves of garlic, crushed 6-10 olives, halved Salt & pepper A small handful of fresh mint (optional) Fresh tomato for topping

Method

Soak the chickpeas overnight, then drain and rinse. Put them in a saucepan of fresh water, and boil then simmer for about 10 minutes. Drain and rinse again. Heat the olive oil in a heavy saucepan with a lid, and add the onion. When it is beginning to soften and colour, stir in the paprika and turmeric. Add the chicken and stir well to coat with the spices, then cook gently for 2 minutes. Add the water, lemon juice, garlic and the partly-cooked chickpeas. Bring to the boil, reduce the heat and simmer very gently, covered. Check after 10 minutes to make sure the liquid isn’t cooking away; turn the heat down further and add more if necessary. Check again after another 15 minutes and test the chicken- it should be almost ready. Check the seasoning, add the olives and some of the mint (if using) and cook for a further 5 minutes. When the chicken is cooked, reduce the chickpea liquid by boiling rapidly if it’s not thick enough. Once it is, spoon the chickpeas, chicken in their sauce onto a plate and garnish with mint leaves. Serve with a healthy green salad.

Notes

Once again, this dish contains paprika powder and tomato for the topping. Avoid these foods belonging to the nightshade (solanacea) family if you are trying to establish if this family of foods is in any way connected to causing you skin flare-ups with psoriasis. Please read The Psoriasis Diet for much more information.

Wild Rice, Cucumber And Orange Salad

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Wild Rice, Cucumber And Orange Salad

Wild rice is a nutty flavored type of grass seed, it is black in color and is best cooked in tiny amounts or mixed in with brown or white rice. Have you ever tried to have orange in a salad? Orange is a powerful cleanser and cooling cucumber relieves water retention. What a great detox combination. This is a nice fresh tasting salad and is perfect to have in springtime or summer. This is also a good recipe to have if you are coming out of a fast for a few days. There is enough here to serves four people.

Ingredients

225gr wild rice, or use 75% brown and 25% wild rice 850ml water 3 garlic cloves 1 Tbspn balsamic vinegar 2 Tbspns olive oil Sea salt & black pepper 1 red onion 1 large orange, peeled break into segments which you cut in half 1 medium telegraph cucumber (take the seeds out please) and cut into small chunks. Generous amounts of parsley or coriander

Method

Put the wild rice and water into a large pan and bring to the boil. Stir, cover and simmer for about 40 minutes or until the rice is al dente (firm to the bite). Uncover the rice for the last few minutes of cooking to allow any excess water to evaporate. To make the dressing, put the crushed garlic, vinegar, olive oil and seasoning into a screw-top jar and shake vigorously. Add extra vinegar, oil or seasoning as required. Drain the rice and place into a large bowl. Pour over the dressing and mix in. The mix in the chopped cucumber, orange, red onion and parsley or coriander.

Notes

This recipe contains both capsicum and tomato as ingredients. If you know that you are sensitive to the solanacea family of vegetables, or have discovered that by removing this group of vegetables your psoriasis improves, do not add them to the dish. You may find your bowel motions and your urine may turn a bit reddish the day after this salad, don’t be alarmed, this is perfectly normal after consuming beetroot.

Roasted Sweet Potato And Pumpkin Salad

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Roasted Sweet Potato And Pumpkin Salad

Do you eat pumpkin and sweet potato? You will love the taste and beautiful colours of this special salad. What another tasty dish – this is a perfect salad to accompany my Roasted Beetroot Salad, why not make them at the same time? I know what you are thinking, a cold glass of white wine and some barbequed chicken kebabs, what a feast. But, hold the alcohol and have a diluted fruit juice or herbal tea instead instead- why add more love handles? Roasted salads such as this are made by our family all throughout spring and summer and served cool, and are even nicer the next day. This is a nice addition to the summer table, and the yellow and orange colours are nice when placed next to the Roasted Beetroot Salad and a fresh Basic Green Salad.

Ingredients

1/2 – 1kg butternut pumpkin. Peel & cut in 1 inch cubes. 1 large orange sweet potato. Peel & cut into 1 inch cubes 1 large red onion, peel and slice thinly. 6 – 8 large cloves of fresh garlic, peeled and thinly sliced. 1/2 cup of pine nuts, lightly dry roasted. 1 level teaspoon cinnamon powder. Sea salt and freshly ground pepper to suit Shredded mint leaves for decoration and flavor

Method

Rub the pumpkin and sweet potato chunks in olive oil and cinnamon powder, add garlic and roast at 180C for about 20 minutes until they are sweet and tender, toss carefully once or twice during the roast. Let the mixture cool, place in the fridge for 15 minutes. You can do this ahead of time, but preferably not the day before. Place the roasted pumpkin, sweet potato and garlic mixture, red onion in a bowl and mix carefully. Sprinkle with the roasted pine nuts and finely sliced mint leaves. Add the salad dressing, chill and enjoy.
Pumpkin Salad Dressing
1/4 cup of a good quality liquid honey (you may need to warm it to get it liquid) 2 Tablespoons balsamic vinegar 1 Tablespoon olive oil A large pinch of salt & pepper

In a small jar add the ingredients and shake well. All ingredients should combine beautifully!Add just before serving

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