Jan Murphy MRSS wishes to share this season’s Macrobiotic recipe to support you during the Autumn to Spring months
Remember to always eat fresh and seasonal vegetables at all times to stay in harmony and balance with the world that we live in.
As strange as that sounds, our bodies know what they need, hence we crave certain foods at different times in our lives and indeed schedules. Keeping a food diary at any particular time can be an interesting read and do feel free to bring this to your sessions with myself.
Do enjoy this wonderful recipe and I will get you a new and vibrant Spring recipe very soon.
If you wish to talk further or indeed book Shiatsu/bodywork with me to further align your body and indeed mind, then do get in touch on 07886655705
or email Jan using the form above.
Kidney Bean and Vegetable Salad with Spicy Cumin and Lime Vinaigrette
This easy whole foods kidney bean and vegetable salad recipe can be made with canned beans if you are in a hurry, and includes crunchy blanched vegetables for extra texture and nutrition. The salad benefits from 30 minutes or more of marinating so the flavours can blend together.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
- 2 cups cooked kidney beans
- ½ small red onion, sliced very thin
- 1 rib celery, sliced
- 2 cups bite size cauliflower florets
- 1 carrot, sliced into ¼” rounds
- 1 tablespoon lime juice
- 2 tablespoons extra virgin olive oil
- ½ teaspoon ground cumin
- 1 pinch of cayenne
- Sea salt
- 1 tablespoon chopped fresh parsley or cilantro
In a mixing bowl, combine the beans, onion and celery.
Bring a pot of water to a boil; add the cauliflower and carrots and cook 2 minutes.
Drain the vegetables and rinse them with cold water. Drain well and add to the beans.
Whisk together the lime juice, olive oil, cumin, cayenne and a generous pinch of sea salt. Add the vinaigrette to the beans along with the parsley, stir well and adjust seasoning if needed.
Serve chilled or at room temperature.