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For all you southern hemispherians gearing up for a hot summer, this delectable salad will has been brought to you by the lovely Amanda Brocket at the Raw Food Kitchen. Amanda is a crusader in the raw food movement, after healing herself with a raw food regime and ridding her body of the systemic candida that had been plaguing her life for over 5 years. Not only does it taste amazing (tried and tested by the Sea Stoke crew), but Amanda also tells us that fennel is super high in antioxidants, is anti-inflammatory and contains a compound called ‘anethole’ which helps prevent cancer. It’s a win-win. A delicious explosion of taste, texture, colour and aroma, it dispels the myth that you can’t win friends with salad.

Recipe by Amanda Brocket // Photography by Gary Parker  // Lettering by Leticia Nguyen
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Ingredients for the salad:

2C mixed leaf salad

1 medium zucchini, spiralised or julienned

2 medium carrots, spiralised or or julienned

1/2 bunch coriander, chopped

2 medium sized fennel bulbs, finely sliced

1 bunch fennel tops, chopped

2 Swiss brown mushrooms, finely sliced

1/2C cherry tomatoes, sliced

1/4 white onion, finely sliced

1/4C – 1/2C hemp seeds

pinch Himalayan crystal salt

Method for salad ingredients:

Combine all ingredients in a lovely salad bowl and set aside while you make the dressing.

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Ingredients for the fennel dressing:

1tbsp tahini

1tbsp miso paste

1tbsp garlic powder

1tbsp onion powder

4tbsp apple cider vinegar

4tbsp hemp seed oil (or oil of your choice as long as it’s cold-pressed organic)

2tbsp fennel tops

2tbsp chopped fennel

2tbsp dill

1 clove garlic

1cm piece ginger

2tbsp yacon syrup or sweetener of your choice

water to thin

pinch Himalayan crystal salt

Method for Fennel Dressing:

Combine all ingredients in a blender, add some water (approximately 2–4tsp) initially to combine ingredients. If you prefer a thinner dressing, add more water. Adjust to taste. Pour over salad. Decorate with extra hemp seeds and garnish with a fennel top or two. Serve and enjoy!

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If you’re interested in learning more about eating raw and the work Amanda does, head here where you can find out about classes, recipes and other resources she has to offer. To see more of Gary’s photographic work, head here