WELCOME to our newest Farmhouse Kitchen Chef ~ Meghan De Jong ~ a Registered Holistic Nutritionist, who moved from Vancouver to Salt Spring, this past Spring. Her mission is to teach people how to nourish their bodies and minds, while also understanding the greater connection their food has to the planet. She runs her own nutrition business,“Meg De Jong Nutrition” where she provides one-on-one consulting and in-house cooking lessons. For the past 2 years Meg has been hosting monthly fun and educational wellness workshops. She recently launched an E-book entitled “Eat to Nourish” where she shares her simple approach to nutrition for all people. In her spare time, you can find Meg in her vegetable garden, growing food or in the kitchen crafting up organic recipes, with whatever’s in season. Check out some of her yummy recipes and nutrition insights here: https://megdejongnutrition.com/
– 1 and 1/2 cups purple cabbage (finely chopped/ shredded)
– 2 large carrots cut into thin disks and then quarters
– 3 stalks kale, de-stemmed and finely chopped
– 1/2 cup fresh parsley, finely chopped
– 1 apple, finely chopped into small bite size pieces (I like using Ambrosia for this dish)
– 4 figs (Black Mission variety recommended), chopped into small bite size pieces. You can also use dried apricots, dates, or raisins if you prefer
– Garnish: 1 Tbsp. hemp hearts or sesame seeds
For the Dressing
– 1/3 cup olive oil
– Juice of 1 lemon
– 1 Tbsp. raw honey
– Optional: 1 clove of minced garlic
– Pinch of sea salt and pepper
– While the quinoa is cooking, chop all of your veggies, placing them into a large salad bowl after cutting. Save the figs for the end!
– Prepare the dressing in a mason jar and mix until well combined. Test taste to ensure it’s to you’re liking! Feel free to add more oil if it’s too zesty, more lemon if you like it more tangy, or more honey if you want it a touch sweeter!
– Once the quinoa has finished cooking, allow to cool for 15 minutes before adding to your large bowl of chopped veggies
– Mix quinoa throughout veggies
– Add the dressing (a few Tbsp. at a time), stopping once you reach your desired level. You will likely have dressing left over which can be used throughout the week in other salads/ veggie marinades
– Top this Daily Detox Quinoa salad with the chopped figs (or dried fruit of choice) and sprinkle with hemp hearts or sesame seeds
– ENJOY this incredibly fresh, detoxifying and delicious dish!