Although I love to eat warm hearty meals cooked at home, I do like to have salads most days with each meal I eat. Salads provide extra vegetable goodness plus not to mention the enzymes that we get from raw food to digest our meals, the reason why the traditional way of eating real foods always included a side salad with cooked meals.
Recently, I have been following a low fodmap diet to tackle some of the bloating I got from taking probiotics. Yes, you heard that right probiotics. Just coming off from my first mercury detox protocol, even though my thyroid got a little dodgy from it – a topic for another day, I actually was doing great until I started taking probiotics. Although probiotics are great for some people, it is not neccesarily everyone’s friend especially if you have existing gut issues. Right now my doctor suspects SIBO – Small Intestinal Bacteria Overgrowth, so I am on a personalised low fodmap plan now to tackle this awful bloating and digestive nightmare the kind I never saw the likes of since my green smoothie and candida days. So another hard lesson again about bio-individuality, well you live and you learn people. If you want to know more about SIBO, you can read more about that here.
When I say personalised low fodmap plan, I mean I don’t follow a strict low fodmap diet I just avoid foods that make my bloating and digestive symptoms worse. One of those foods that I don’t tolerate is onion. It bloats my belly up like I am 6 months pregnant and not to mention the pain that comes along with it. So I had to completely replace onions in my cooking. I did so using only the green part of the spring onion which according to the Monash University (The Fodmap Experts) is low in Fodmap. If you are wondering now what this Low fodmap is all about, check out the Monash University’s website here for more information.
Now back to my salad.
This is a real quick and easy to make salad that will go perfectly with any one pot dish like my Pork Gulasch and this salad has only 4 ingredients. Calamansi is what I like to call a sweet and sour mini lime and it is part of the citrus family. It is less sour than lemon/lime and is widely used in Malaysian and Singaporean cooking. If you can’t find calamansi in your supermarket or asian grocery store then feel free to use freshly squeezed lemon juice instead.
The key to making uncomplicated simple dishes begins with using fresh organic ingredients. When you start fresh and use quality produce you don’t need to do much to it to make it delicious. Real whole clean food doesn’t have to be complicated. Buy local, fresh and organic if you can and let the food you cook to simply shine. It is really that simple.
Cucumber and Carrot Salad with Calamansi dressing – Serves 2
- 1 large organic carrot
- 2 large organic cucumbers
- 2 tbsp of chopped spring onion (green part only)
- handful of organic coriander or parsley roughly chopped
- 3 tbsp of olive oil
- 1 tbsp of freshly squeezed calamansi juice
- freshly ground pepper and good quality sea salt to taste
OK this is how you roll:
Shred the carrots and cucumbers (we don’t want the middle seeded part of the cucumber for this recipe) with a serrated vegetable peeler or a spiraliser into a large mixing bowl. Add in the chopped spring onion (only the green parts) parsley or coriander next. In a small bowl or jar whisk the olive oil, calamansi juice, salt & pepper. Pour the dressing into the large mixing bowl and toss everything well. Serve it with any main meal!