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Quinoa Salad

18 May, 2014 — Leave a comment


Quinoa is a wonderful grain related to beetroot, spinach and tumbleweeds. It`s high in protein and lacks gluten. 2013 was the international year of Quinoa, about 4000 years after it was first discovered in South-America.

I believe I`ve said it a few times before and will probably keep saying it: try quinoa! If you haven`t tried it yet, then try it in this recipe.

Quinoa is easy to make, inexpencive, you can dress it however you like and it goes with everything.

I made this salad today to bring to a picnic as a side dish for a bunch of people and the eye measurement I used was a sort of 1/3 of each ingredient. You adjust this howerver you prefer.


* Precooked quinoa (I always add vegetable broth to the water)
* Cherry tomatoes, cut in fours
* Cucumber, cut in smaller pieces (wheels and then in six)
* Spring onion, cut finely

* one part white whine vinagar
* two parts good olive oil
* half a part mustard (less if you use really strong mustard)
* a small teaspoon each of sugar, salt and black pepper.
* finely chopped garlic
* a shake of curry powder, cayenne pepper and paprika


In a serving bowl mix all the ingredients for the dressing. Start with the vinagar, then the oil and so on.
Stir well and remember to taste before adding the chopped salad ingredients. If the dressing is to sour or spicy add sugar.

Now add quinoa, tomatoes, cucumber and onion. Mix well to make sure that the dressing is evenly spread.

Serve and enjoy!

Sookju Namul

16 January, 2014 — 1 Comment


Recipe Type: Salad
Cuisine: Korean Salad
Author: Therese
Prep time:
Cook time:
Total time:
Serves: 1-2
This salad is really a good side dish to most Korean foods. but I find it works well on it`s own if you`re looking for a light, small treat.
  • 1/2 lb mung bean sprouts, rinsed
  • 1/2 tsp salt
  • 1 finely chopped scallion
  • 2 tsp minced garlic
  • 2 tsp sesame oil
  • 1 tsp sesame seeds, toasted
  • 1 tsp soy sauce
  1. Parboil bean sprouts in boiling water for 2 minutes.
  2. Rinse in cold water.
  3. Squeeze bean sprouts between your hands to get rid of excess water.
  4. Toss the bean sprouts with seasoning ingredients and serve immediately.
  5. Bean sprouts spoil quickly so I wouldn`t refrigerate it.
Please check out for more delicious Korean dishes.


Bean sprouts are well known for their nutrition and health benefits.
They`re easy to integrate into salad – try this Sookjul Namul -  or add to a stir fry.
Although I knew the sprouts are good for you, I didn`t really know exactly what they do for the body.
So I googled it and found this:Preventing cancer
In the process of beans become sprout, has outlined 90 percent olisakarida chain become simple carbohydrates, so that the compound is easily absorbed by the body, without producing gas. Because it contains a lot of fiber and water, sprouts help, draining impurities in the colon. It is become double power sprouts in the fight against cancer. By pushing dirt immediately left of the colon, so that no toxic substances in the dirt that can absorbed by the body. And this will prevent the buildup of toxic substances that can stimulate the blossoming of the seeds of cancer.Antioxidants contained in it may help slow the aging process and prevent the spread of cancer cells.Preventing heart attack and stroke
The people with the risk of stroke and heart attacks are caused by increased blood fat levels, it is recommended to eat more bean sprouts. This is due, in saponin sprouts will destroy LDL bad cholesterol without fat megganggu good HDL. And saponins that can be obtained in large alfalfa sprouts when the grain become sprout, which generally saponinnya levels up to 450%.

Preventing Osteoporosis
Natural estrogen found in sprouts can function similarly to the synthetic estrogen, but the superiority of natural estrogen has no side effects. So that the estrogen in bean sprouts can significantly increase bone density, bone structure and prevent the rottenness of the bones.

Generating the immune system
Saponin sprouts can also raise the body’s immune system, in particular by increasing the activity of natural vascular cells (natural killer cells), particularly the T-cell lymphocytes and interferon. In addition to DNA-laden, bean sprouts are rich in antioxidants that fortify the body from free radicals, damaging cell DNA.

Good for Digestion
Because it is alkaline, the bean sprouts are very good to keep the acidity of the stomach and facilitate digestion. Besides fiber content can increase intestinal contractions, so as to have an effect that can facilitate defecation.

Increasing fertility
Bean sprouts have the ability to increase fertility, if consumed regularly it will improve the quality of sperm. The content of vitamin E, especially vitamin E-alpha, and might help to improve fertility for men. Vitamin E is an antioxidant that can protect cells from free radical attack. By eating the sprouts, there is the possibility of vitamin E is to protect egg cells or sperm of different damage from free radical attacks.

Good for the skin
Bean sprouts are also good for beauty, which helps rejuvenate and soften the skin. This is because the sprouts contain high levels of vitamin E are high. Vitamin E is an antioxidant that can protect cells from free radical attack. Sprouts, bean-based, is also believed that the major protein and essential for skin turnover.

Lose weight
Bean sprouts are also very free of fat, a cup of green bean sprouts, or about 124 grams contains only 0.11 grams of fat, so sprouts are a good source of food to lose weight. Low-fat diet with sprouts is very useful for weight loss. Besides a low-fat diet also reduces the risk of type 2 diabetes (due to lifestyle).

Prevent menstrual disorders and menopause
Antioxidant content in bean sprouts can improve blood circulation in order to prevent and neutralize the factors supporting the occurrence of the disease. If you regularly eat sprouts before menstruation may help prevent complaints during menstruation. Eating sprouts as a source of vitamin E also may help prevent disruption of heat that is felt in the pre menopause.

Other benefits
Eliminating black spots on the face, acne cure, nourish hair and prevent breast cancer.

All these great tips comes from – check out their site!


This quick and easy dish is really made in 15 minutes.
Best benefit though is that it`s really tasty and …healthy.

This serves 4.


* 2 Cauliflowers
* 100 g Pancetta
* 4 Spring Onions
* 4 tbs Pine Nuts, lightly roasted
* A big handful of fresh Basil
* Salt, Black Pepper and Olive Oil


Chop the spring onions small and cut the pancetta in strips.
Fry together quickly in a hot pan with a little olive oil.
Cut the cauliflower in four and coarsely grate.
Add the grated cauliflower to the pan, blend well and add salt and pepper to taste.
Chop the basil and add to the pan.
It takes about three minutes for the cauliflower to be ready.
Serve onto plates and decorate with pine nuts and maybe a fresh basil leaf.




(Image source: – Thank you for letting me borrow this picture!)

This potato salad was last summers BBQ-sidedish hit in our family and I`m re-printing it for all you new readers.
Fresh, spicy and wonderfully easy to make! You should try it out and let me know how you like it.

When it comes to cooking, potatoes come in three types: high starch (mealy), medium starch, and low starch (waxy).

Potato salad is a popular menu choice of cooks preparing food for a large number of people, because it is easily made in large quantities, it can be prepared in advance and refrigerated until needed, and requires inexpensive ingredients.

There are many types of potato salad dressings and this one is made with mayonnaise.

What you need:

* 6 big, waxy potatoes

* 2 green apples, finely chopped and peeled

* 2 stalks celery, finely chopped

* 6 cornichons, finely chopped

* 1 handfull finely chopped chives (or other fresh herb of choice)


* 2 tb mayo

* 1 egg yolk

* 1 tsp Dijon mustard

* 1 dl cream

* Apple vinegar , according to taste.

What you do:

Peel and cut the potatoes in smaller pieces. Boil the potato dices in broth (choose your type of broth to match the main dish) for about 15 minutes on medium temperature.

While the potatoes are boiling, chop the celery, apple, cornichons and chives and place in big serving bowl.

Mix up the dressing ingredients in a separate shaker or smaller bowl.

Pour the dressing over the salad after adding the warm potatoes.
Mix the salad gently.