Witlof Salad w Lychees, Melon & Pumpkin Seed Dressing

Witlof Salad w Lychees, Melon & Pumpkin Seed Dressing
Belgian endive, chicory, witloof, witlof, they're all the same. I love its special slightly bitter flavour (more so at the base of the head), and how it therefore goes so well with sweeter ingredients like fruits, as well as nuts and seeds. Pumpkin seeds are high in zinc, and contain several different forms of vitamin E.
Cuisine: vegan
Recipe type: salad
Serves: 1
Prep time: 
Total time: 
You need
  • 1 head of witlof
  • 5 lychees
  • 1 hand of pistacchio nuts (measured with shell)
  • 10 small melon balls (Honeydew melon)
  • 1 tbsp of finely chopped dill
for the dressing:
  • 1 tbsp of pumpkin butter (store bought or home made)
  • 1 tbsp of lychee syrup from canned lychees (if you use fresh lychees and therefore don't have syrup, you could replace it with a little bit of diluted apple cordial)
To do
  1. mix the ingredients for the dressing
  2. finely slice the witlof, scoop the melon balls (if you don't have a melon baller, just cut small cubes)
  3. mix witlof, melon balls and the dill, top with dressing, serve :-)

 

Rockmelon & Spinach Salad w Ginger, Peppermint & Pepper

Rockmelon & Spinach Salad w Ginger, Peppermint & Pepper
This dish is just unreal, the freshness of the cold rockmelon against the bite of the ginger and pepper, then lifted by the peppermint.... wow. It's simple dishes like this that make me thank Mother Nature for her beautiful flavours. The spinach I added purely for health (I eat spinach, kale or watercress every day), but goes extremely well with the melon, even if you would serve it as dessert (I'm love having it as a main with a sprinkle of hemp seeds or nuts). If you can't find peppermint leaves (it does well in our garden), then you'll have to make do with mint, but I'm sure that will be pretty awesome too ;-)
Cuisine: vegan, nutritarian
Recipe type: salad
Serves: 1
Prep time: 
Total time: 
You need
  • ~250gr cold rockmelon (cantaloupe)
  • ½ tbsp chopped peppermint leaves
  • 1 tsp fresh grated ginger
  • a few grinds of black pepper
  • a cup of spinach leaves
To do
  1. scoop balls with a melon baller, or cut cubes
  2. chop your mint, grate the ginger (a zester works well here), grind the pepper and mix with the melon balls
  3. place the spinach in a bowl and add the melon, or just mix the whole lot
  4. ready to eat!

 

Strawberry Chia Pudding w Honeydew Melon

Strawberry Chia Pudding w Honeydew Melon
A lovely light and delicate dish, raw and healthy. If you like, you can prepare the chia seeds the night before, so you only have to blend the pudding the next day and grate or slice the melon. Easy!
Prepared by:
Cuisine: vegan, raw
Recipe type: breakfast, dessert, anytime
Serves: 2
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 6 tbsp chia seeds
  • 3 cups almond milk (I used almond/coconut milk, but any nut or seed milk is fine)
  • 40 drops (about 1 tsp) of vanilla extract (made of the bean) or to taste, if you use another vanilla product
  • 1 generous cup of strawberries
  • about 140 grams of honeydew melon
  • 1 tbsp raw agave nectar (optional)
  • 1 tsp black sesame seeds
  • a sprinkle of cinnamon
To do
  1. place the chia seeds in a bowl with the milk and vanilla. If you have frozen strawberries, you can pop those in too
  2. stir well and put in fridge for half an hour
  3. take out of fridge and stir well, then give it a quick whizz with a stick blender (or in the blender, of course)
  4. pour in bowls
  5. grate the watermelon, or slice very finely, and place on top
  6. sprinkle sesame seeds and cinnamon on top and add the optional agave nectar (just depending on the sweetness of the strawberries).
Nutritional Information
Serving size: 1 bowl Calories: 125 Fat: 5gr Carbohydrates: 22gr Sugar: 17gr Sodium: 51mg Protein: 3gr