Grain-free and Dairy-free, this like-for-like recipe, taste the same as the original, if not better.
Because it is also gluten-free, you do not need to worry about those factory-made nasty croutons.
Have a look at the amazing and tasty ingredients.
For example, prawns, the richest source of protein, vital for natural healing and repair, and seaweed, rich in iodine and oligoelements, and nuts, packed in Essential Fatty Acids (EFAs) and protein.
Equipment needed: kitchen bowl
Preparation time: 5 minutes
Cooking time: 5 minutes
1 cos Lettuce (sliced)
1 tin Mackerel (in spring water)
1 handful of kale (steamed)
125 g Tiger Prawns (raw)
2 tbsp Pumpkin Seeds
2 tbsp Sunflower Seeds
2 tbsp Chia Seeds
2 tbsp Seaweed salad
2 tbsp Coconut Milk (for cooking)
2 tbsp Macadamias
2 tbsp Sesame Seeds
2 Garlic cloves
2 Black Garlic cloves (thinly sliced)
1. Make the caesar dressing by placing the macadamias, sesame seeds and coconut milk in a high-powered blender and blitz until smooth. Add a little water if too thick. Add seasoning and the garlic and blitz for a few more seconds.
2. Place the seaweed in a bowl and cover with hot water to re-hydrate. Add the kale too or steam separately in a small saucepan. Set aside. Cool down under running water and drain fully.
2. Pan-fry the prawns (with a little sliced garlic, for extra flavour), season and set aside to cool slightly.
3. Open the mackerel and break into chunks. Place in a large serving bowl with the chopped salad, chia seeds, sunflower and pumpkin seeds, the black garlic cloves, the seaweed, and the prawns. Toss gently with the seasoning.
Tip of the chef: can be served with nuts and seeds crackers.
It is all about FOOD!!!™
This Blog offers an easy-to-read condensed descriptive of food groups, nutrients such as Minerals, Vitamins, Fat, Proteins and Carbohydrates, and their essential role the way nature intended, including their interactions on our body, and systems; nutrition; cooking processes; up-to-date listing of world news with major impact on food and consumers; comprehensive review of restaurants (Menus, Food-on-plate and Quality of Service); and easy-to-follow Exquisite recipes, as well as healthy snacks and juices.
Olivier is a Michelin-Star trained chef, a leading lecturer on the UK-first Natural Chefs and Vegan Natural Chefs, and a registered Naturopath and qualified Nutritional Therapist, embracing fully his passion for good food and healthy eating.