Recipe – Asian Cucumber Salad
2 baby cucumbers cut in halves and remove seeds (optional but it will be more watery with seeds)
1 cm fresh gingers thinly cut
1 tablespoon Honey (if vegan use agave sirup or brown rice sirup)
4 tablespoon Brown Rice Vinegar
2 tablespoon Soy Sauce
1 tablespoon Sesame Oil
1 tablespoon of Black Toasted Sesame Seeds
Handful of raw peanuts
In a bowl whisk together honey, rice vinegar, soy sauce and sesame oil. Taste for seasoning.
Then add ginger and cucumbers to the bowel. Fold in the toasted sesames and allow salad to sit for 30 minutes or overnight
Top with crushed peanuts (optional) and serve!
This is such a go to in my family. We almost always have pesto in the fridge. It really pep up a soup or salad and so great in sandwiches. Just a delicious condiment all in all. Let’s not forget pasta pesto, a real life saver if you come home late from work and need to whip up a real fast dinner. Cook the pasta add the pesto and voila! I call this the cheap version pesto (but not less tasty) since using parsley instead of basil and sunflower seeds instead of pine nuts which are so much more inexpensive choices.
Parsley pesto – Recipe (1 preserving jar)
180 g roasted sunflower seeds
180 g flat leaved parsley
110 g parmesan
4 cloves of garlic
juice + zest from 1 lemon
2 tbsp apple cider vinegar
5 dl olive oil
2 tsp sea salt
Add all ingredients to food processor and blitz until finely chopped. Season with salt and pepper.
Pour into your preserving jar and there you have it!
A tip is to freeze in ice-cube trays and take one cube out when needed if you don’t eat as much pesto as my family