I certainly didn’t until I tried on one of many recipe testing days…
As a chef and yoga teacher, I am always trying to find new inspirations and ideas to create beautiful recipes that will satisfy my stomach, give me as many nutrients as possible, look and taste amazing!
I love fresh salads, they make me feel very alive.
I know in some parts of the world (in mine) it is winter and maybe the idea of a cold salad doesn’t really appeal to you. However, it’s wonderful to keep eating fresh raw vegetables as they are so full of vitamins, minerals and nutrients, fantastic to beat winter colds!
There are many sorts of pumpkins and you can substitute any of them in the recipe. The taste will differ slightly but it’s great to try them all!
It is a good source of fiber, vitamin C, manganese, magnesium, and potassium. It is also an excellent source of vitamin A (the beta-carotene is converted in Vitamin A).
On a more culinary level, although it is most commonly used cooked, it is also delicious raw! It has lovely nutty taste. Try to get a very fresh one, its texture should be nice and firm, which will make it perfect to use raw.
Pumpkin salad with pomegranate, walnuts and lemon dressing – Serves 2
Peel the pumpkin and grate it (by hand or in a food processor). Put it in a salad bowl.
Cut the pomegranate in half and pick the seeds. Add them to the grated pumpkin.
Roughly crush the walnuts and add to the salad.
Slice the radishes thinly and add to the salad
Read about Yoga and Living food on my blog: www.livingfoodandyoga.blogspot.com. I am currently in preparation of a Recipe e-book that should be available at the beginning of 2011.