Quorn Samphire and Bean Sprout Salad

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Quorn Samphire and Bean Sprout Salad

I’m still detoxing and one of the foods that came highly recommended was seaweed. Seaweed is an incredibly nutrient dense food. In fact, according to Professor Arasaki from the University of Tokyo, seaweed contains more minerals than any other type of food. It also has antifungal, antiviral and antibacterial properties. It’s also a brilliant addition to a detox diet. Seaweed also binds to radioactive waste and heavy metals in our bodies and enables us to eliminate them.

To make this dish I used samphire, a seaweed/coastal plant which is delicious but a word of warning. Don’t just buy it and toss it in to the dish. Some of the longer pieces can have woody ends so these need to be picked out and broken off.

Bean sprouts are also massively nutrient dense being loaded with vitamin C and supplying 6 of the 8, B group vitamins. They’re also rich sources of omega-3 and omega-6 fatty acids.

Method

First marinate Quorn �?chicken pieces’ in a honey, lime juice, soy sauce, garlic, ginger, chilli, salt, pepper marinade for an hour if possible, then fry very gently and slowly in coconut oil until a deep golden brown all over. While these are cooling prepare your salad base.

To make this pick, wash and pat dry your samphire. Slice your carrot and pepper into thin strips and add your washed bean sprouts (best if you grow your own but failing that bought ones will do). Toss them all together.

Add your cooked Quorn, sprinkle with sesame seeds and eat immediately.

Ingredients 

One large handful of fresh samphire
Two large handfuls of fresh, rinsed bean sprouts
One large organic carrot
Half a red pepper

One cup of Quorn marinated in honey, lime juice, soy sauce, garlic, ginger, chilli, salt, pepper (Or if you’re feeling lazy bought Hoisin Sauce works just as well)

Optional

Dressing isn’t essential but it does add to the tang of the meal. The best dressing is the same as the marinade. 1tblsp Honey
1 tsp lime juice
1 tsp soy sauce
¼ tsp crushed garlic
¼ tsp crushed ginger
Small pinch of chilli
Salt and pepper to taste

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