21 Feb Vegan Banting Salad
Rob Hichens: General Manager at Real Meal Revolution
Vegan Banting Salad, I started eating a plant based diet about six months ago because I really just love the earthlings that we share this beautiful planet with too much. Having said that, plants are also so darn delicious when combined in the right ways. I eat a massive salad every day for lunch; it’s real, fresh, full of colour and packed with nutrients and healthy fats to keep me going for the rest of the day and into the night. I experiment with a variety of different ingredients in my salads, as long as it’s quick and easy to prepare during my lunch break. This recipe is one of my favourite creations.
*A note on legumes and beans:
We have moved legumes and beans to Orange B in Banting 2.0, which means you can eat them in all phases, except for Transformation. Rob is in Preservation. If you’re eating a plant-based diet it is impossible to follow strict Banting, even in Transformation because all plant-based proteins contain carbs – so carbs will be higher. A low-carb diet can go up to 200g, therefore this salad is still Banting. You will need to pay particular attention to your carbs if you’re insulin resistant though. The main objective when Banting as a Vegan is to eliminate all processed carbs and sugars and to fill up on healthy fats and to eat a variety of plant-based foods to get all of your vitamins, minerals and protein. For more info, read about the new Banting 2.0 lists here.
2 handfuls baby spinach
1 cup sliced cherry tomatoes
½ cup chickpeas
½ cup borlotti beans (or similar)
2 – 3 Tbsp sauerkraut
½ cup, thinly sliced baby marrow
½ cup roasted pumpkin
3 Tbsp mixed toasted seeds (pumpkin, sesame, sunflower, flax)
Drizzle of olive oil
Drizzle of balsamic vinegar or apple cider vinegar
Drizzle of Macadamia Nut Oil (optional)
Salt and Pepper to taste
Take a big bowl or large plate, create a bed of spinach and tomatoes, then drizzle some olive oil. In a separate bowl put your chickpeas, beans, baby marrow and add a splash of olive oil and balsamic, season and allow to sit for a few minutes.
Now add your marinated goodies above to your bowl, with a few tablespoons of kraut and your avo. Add a little macadamia nut oil for some extra fat and that nice nutty taste if you please and finally sprinkle your toasted seeds. Season to taste.
*no animals were harmed in the making of this meal
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