Nirvana Spa

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• Pak Choi & Bean Salad
• Curried and roasted cauliflower, kale, quinoa and pomegranate salad
• Pistachio Cake

Pak Choi & Bean Salad Posted: 30 Apr 2020 07:34 AM PDT Shopping list 200g fine beans 2 pak choi 2 tbsp. Sweet soy sauce 1 tbsp. sesame oil 1 tbsp. sesame seeds Top tip – if you don't have sweet soy sauce our chef suggests making your own by heating ½ cup of soy sauce with ½ cup of brown sugar and boiling gently until the consistency is similar to maple syrup. Pak Choi & Bean Salad 1. Trim the beans and steam for 3 minutes then refresh in cold water 2. Remove the end from the pak choi and separate the leaves, steam for 1 minute then refresh in cold water 3. Combine the sweet soy sauce with the sesame oil, season 4. Drizzle the dressing and toss to thoroughly combine, garnish with sesame seeds. The post Pak Choi & Bean Salad appeared first on Nirvana Spa.

Curried and roasted cauliflower, kale, quinoa and pomegranate salad Posted: 30 Apr 2020 07:23 AM PDT Shopping list 1 cauliflower 2 tsp. cumin 2 tsp. turmeric 2 tbsp. olive oil 100g quinoa 2 handfuls of kale 2 tbsp. pomegranate Dressing (this will make enough for two salads) 6 tbsp. sunflower oil 2 tbsp. white wine vinegar 1 tbsp, balsamic vinegar Curried and roasted cauliflower, kale, quinoa and pomegranate salad 1. Chop the cauliflower into florets 2. Combine with the olive oil and spices mixing well, season 3. Roast at 200C for 10 minutes until just starting to char 4. Place cauliflower in fridge to cool 5. Rinse the quinoa and place in a pan with 300ml of water. Simmer gently for approx. 30 minutes until the water is absorbed and the quinoa is tender 6. Place the quinoa in the fridge to cool 7. Finely chop the kale 8. Prepare the dressing by combining the sunflower oil, cider vinegar, balsamic vinegar, honey and whole grain mustard, season 9. Assemble the salad and drizzle about half of the dressing and toss to thoroughly combine, season 10. Garnish with the pomegranates The post Curried and roasted cauliflower, kale, quinoa and pomegranate salad appeared first on Nirvana Spa.

Pistachio Cake Posted: 30 Apr 2020 07:12 AM PDT Shopping list 220g pistachios 50g polenta 50g plain flour (can be substituted for a gluten free option) 1 tsp baking powder 125ml olive oil 100g butter 3 eggs 200g caster sugar 1 lemon 1 orange Pistachio cake 1. Finely chop the pistachios in a food processor 2. Beat the sugar and the eggs 3. Add the melted butter and olive oil 4. Combine the pistachios, polenta, flour and baking powder in a bowl 5. Stir the dry ingredients into the egg mixture 6. Stir in the zest and juice of 1 lemon and the juice of ½ an orange 7. Pour the mixture into a prepared 23cm spring-form tin and bake at 160 for 45 minutes 8. Dust with icing sugar and serve with a cup of jasmine tea The post Pistachio Cake appeared first on Nirvana Spa.

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Google, 1600 Amphitheatre Parkway, Mountain View, CA 94043, United States