Tag: onion

  • Spicy Salad with Wasabi, Onion and Black Pepper

    Spicy Salad with Wasabi, Onion and Black Pepper

    Isn’t it amazing how the body seems to instinctively know what it needs?

    This salad has lots of avocado, and also raw onion and wasabi peanuts. That’s not something I usually eat, but as it turns out wasabi and onion help open up the sinuses! And that’s something I could really use yesterday.

    Wasabi’s strong effect on the nose, together with the raw onion and black pepper, will help you smell and breathe again and the spicy kick will definitely boost your energy levels :). Also, I’ve read that wasabi helps fight infections in the mouth, throat and nasal cavities.

    Recipe for Spicy Salad with Wasabi, Onion and Black Pepper

    It’s so simple: just toss together two handfuls of chards (or any other green leafy vegetable), 1 or 2 avocados (in chunks), 1 small raw onion and a good handful of wasabi peanuts (get them in the Asian store). I also added tomato chunks and cranberries because that’s what I had in store. It would also be great to add cucumber, sesame and soy beans or green peas.

    Create a salad dressing out of olive oil, a few drops of sesame oil, salty soy sauce, a spoonful of sake and a teaspoon of honey. Or just sprinkle with olive oil and freshly ground black pepper if you like to keep it very simple – yet tasteful.

  • Coconut Lemongrass Ginger Curry

    Coconut Lemongrass Ginger Curry

    While healing from Bell’s Palsy (a partial face paralysis) and chronic sinusitis, I notice my body feels like eating lots if roots, bulbs and brassicaeae.

    So I threw together this dish which has many different veggies and a light yet tangy curry flavor to enjoy all the goodness of anti-inflammatory ginger, prebiotic onions and fennel, and anti-cancer broccoli, among others. I don’t mean to make any health claims here, it just feels extra good to eat this stuff these days and thought I’d share it with you.

    Best to make this dish one day before serving, the flavours balance out real nicely overnight.

    For 1 person:

    Quart 1 onion, slice a few slices of fennel, roughly chop 1 stalk of lemongrass and 1 mild red pepper, thinly slice 1 garlic clove, 1 carrot and 1 small handful of ginger.

    Lightly fry/simmer all of these (possibly together with a teaspoon of fennel seeds or aywain if at hand) in a tablespoon of coconut oil.

    Cut one large tomato in small cubes and add to the fragrant mixture in the pan.

    Also add 6-8 dried kafir lime leaves, salt, pepper, about three tablespoons of santen, a cup of water, one tablespoon of honey, a star anise and a pinch of cinnamon.

    Stir until the santen has melted into the water to form coconut milk.

    When nicely fragrant and heated through, add a handful of broccoli and cauliflower florets each. Then turn off the heat and leave the dish to rest in the closed pan. Stir sometimes. Enjoy the next day with rice. You can heat up the dish and make the sauce as thick or thin as you like.

    Enjoy!