I love working with the team that we have at Ignite. There is a strong work ethic, but we know how to have fun together too. Working and training with people who are passionate about the same things as me is priceless. I’ve been lucky enough to have competed in the CrossFit Games at ‘The Ranch’ in 2009.
Coming up with our main protein source is now the easy bit.
It’s the question of what salad nor veggies we are going to have with it that now haunts me.
So I wanted to share with you two little winners that I have been using over the Summer and into the Autumn.
Asian Style Cabbage Salad
When I buy my fruit and veg I usually just grab a selection without pre-planning what I’m going to use it for. Cabbage is often one of the vegetables I come home with, but I feel like I have seen enough coleslaw to last me a lifetime and the weather is still mostly too warm to cook it. This recipe is fresh, crunchy and delicious and a great way to get some veggies in the diet!
1/4 savoy cabbage, finely shredded
1 carrot, peeled, cut into thin matchsticks
1/2 cup fresh mint leaves
1/2 cup fresh coriander leaves
60ml (1/4 cup) fresh lime juice
1 tablespoon honey
2 tablespoons fish sauce
2 tablespoons rice wine vinegar
4 green shallots, ends trimmed, thinly sliced
1 fresh red birdseye chilli, deseeded, finely chopped
1 garlic clove, finely chopped
To make the dressing, combine all of the ingredients together and mix well.
Shred the cabbage and place in a bowl with the carrots, mint and coriander.
Toss the salad and the dressing together and serve immediately.
Cauliflower with Yoghurt and Cumin
Not everyone eats dairy, but if you do then this is a great, simple recipe and a delicious side for any meal. I served mine with slow cooked lamb and roasted pumpkin with fresh coriander.
½ head cauliflower
2 tablespoons of plain Greek yoghurt
1 teaspoon of cumin seeds
1 garlic clove crushed or grated
Chop cauliflower into florets and steam until just tender (about 5 mins). Remove from steamer immediately to avoid any further cooking and run under cold water or place in a bowl with ice to cool.
Mix the yoghurt, cumin seeds and grated garlic together.
Once the cauliflower has cooled and you are ready to serve it, mix the dressing with the cauliflower.