Recipe – Spicy Green Salad

Ingredients – Salad Dressing

For the dressing:

1 Tbsp soy sauce

7 Tbsp lime juice

3 hot chillies 

1/3 C red onions chopped

1 Tbsp sugar


Add all of the ingredients in a bowl and combine. 

 Salad – I just made a simple green salad with shredded carrot, rocket, baby spinach leaves, yellow capsicum, avocado then added some pepitas and nigella seeds.  Add the salad dressing to the salad then combine and plate up.  

Recipe – Orange, Corn Chip and Sunflower Seed Salad

It’s been super hot and humid here in Queensland so the meal of choice for us is always a cool refreshing salad. This salad has great texture. It has a slight salty, sour and sweet combination of flavours which burst in the mouth tickling all those taste buds at once.
Serves 2 people
4 handfuls of mixed salad
2 handfuls of corn chips
2 juicy oranges diced
1 half cucumber chopped in chunks
3 spring onions chopped
1/2 C Sunflower seeds
1/2 C Pumpkin seeds
Salad Dressing – vinaigrette Italian
Add the ingredients in the order above an toss with hands then serve

Photo – Another Tropical Vegan Fruit Salad

Fruit Salad
Summer has hit us with a sweet reminder that it is a time of plenty. Plenty of smiles
of people heading to the beach, plenty of many things including great tasting
mouthwatering fruit. This time I used some dark chocolate, soy vanilla ice cream
and chopped almonds for the topping. I used mango, rock melon, orange, pink grapefruit,
kiwi fruit, passion fruit and banana.
The flavours are so good together and the topping gives the fruit salad extra texture and
blends nicely together.

Recipe – Vegan Bean And Tomato Salad

It’s getting warmer here so I can’t wait to try more salads and experiment with them.
This is very delicious and quick to make. Beans and rice salads are my favourites so I
am going to post more soon, because they are simply delicious and nutritious 🙂
1 can of butter beans – rinsed under cold water
1 can of 5 bean mixture – rinsed under cold water
1 punnet small tomatoes – cut in half
1 red onion – sliced
2 hot Thai Birds Eye chillies – sliced
2 handfuls of coriander
Juice of 1 lime

Place the beans, onion, tomatoes, chilli and coriander in bowl and toss.
Add lime juice, toss and then leave for 20 minutes

Land Of Smiles – Raw Vegan

We are eating like raw vegans would do for 3/4 of the day. Breakfast is basically salad and tropical fruit with guava juice, pineapple juice or orange juice. For lunch we have some tropical fruit which is typically pineapple, watermelon and papaya. We also reduce drinking alcohol during the hot days and I mean drinking a cool beer or cocktail. We both are fans of mock-tails so we often try these. One drink I had yesterday was a cocktail with white rum, pineapple, coconut milk, sugar, ice cubes served in a young coconut. Delicious.



Recipe – Sprout Salad

Sprout Salad
Sprout Salad

200g sprout mix
150g bean sprouts, trimmed
100g snow pea sprouts, trimmed
1 bunch fresh chives, cut into 4cm lengths
1 celery stick, thinly sliced diagonally
1 Lebanese cucumber, halved lengthways, thinly sliced diagonally
1 bunch fresh coriander, leaves picked
1/4 cup chopped fresh mint
My recipe Japanese Sesame Dressing
1 tbs sesame seeds, toasted

Place the sprout mix, bean sprouts, snow pea sprouts, chives, celery, cucumber, coriander and mint in a
large serving bowl. Drizzle over the salad dressing and toss gently to combine. Sprinkle with the sesame seeds.

Recipe – Red Potato Salad with Dill & Mustard Dressing

Red Potato Salad with Dill & Mustard Dressing
Red Potato Salad with Dill & Mustard Dressing

Here in sub-tropical Australia it is warm for most of the year.  So we have
several salads to think about. This one I made when we had a picnic on a local
island nearby. I made it tonight again.

Serves 4


6 waxy red-skinned potatoes (1.1 Kg/ 2 Ib 8 oz)

For the dill and mustard dressing
1 Tbsp seeded mustard
1 Tbsp dijon mustard
1 1/2 tsp chopped dill
2 tsp soft brown sugar
3 Tbsp red wine vinegar
4 Tbsp olive oil


Steam – Potatoes until tender – leave to cool

Dressing – Mix the mustard, dill, sugar and vinegar in a jug
then add the oil and whisk in with the until it is mixed
together well

Combine – When the potatoes are cool enough to handle cut the potatoes
into 3 cm/ 1 1/2 inch chunks and gentle toss the dressing through them