Turmeric dressing

This list of ingredients is long, but once you have it all in the blender it’s ready in one minute and will keep for up to 4 days in the fridge. Although I’m sure this can be made with dried turmeric, it won’t have the same bright flavor. I would start with ½ teaspoon dried turmeric and increase to taste.

Makes about 2 cups

2 inch piece peeled and chopped fresh turmeric

1 teaspoon chopped peeled ginger

2 tablespoons cashew butter

2 medium carrots, roughly chopped (1 ½ cups)

½ clove garlic

1 teaspoon unpasteurized white miso

2 tablespoons unpasteurized apple cider vinegar

2 tablespoons water, plus more to thin out

1 tablespoon fresh lemon juice

1 tablespoon mirin

1 teaspoon tamari

¼ teaspoon sea salt

6 tablespoons extra virgin olive oil

1 teaspoon raw honey, optional

Place all ingredients in an upright blender and blend until smooth. Add more water to get desired consistency. Store in a jar in the fridge for 3 to 4 days.

Forbidden black rice

This will make more than double the rice you’ll need for the salad but it keeps in the fridge for up to 4 days.

Makes about 3 ½ cups

1 cup forbidden black rice, soaked in 3 cups filtered water overnight

1 ¾ cup filtered water

Pinch sea salt

Drain and rinse rice and place in a small pot. Add filtered water and salt, and bring to a boil over high heat. Cover pot, reduce heat to low and simmer for an hour or until all the water is absorbed. Remove from heat and set aside covered for 10 minutes before removing lid and cooling.

Salad

Mix and match any vegetables you have on hand for this salad.

Serves 2 to 4

½ cup shelled fava beans

2 small watermelon radishes, peeled and thinly sliced

2 red radishes, sliced

1 medium carrots, diagonally sliced

½ cup shelled peas

1 ½ cups cooked forbidden black rice

Handful chopped parsley

2 tablespoons chopped chives, plus more to garnish

Extra virgin olive oil or cold pressed flax oil to drizzle

Sea salt to taste

Steam fava beans for 2 minutes or until tender, remove from steamer and slip out of their skins. Place in a salad bowl and set aside. Steam watermelon radishes 2 minutes or until tender, remove from steamer and spread over a plate to cool. Steam remaining vegetables separately, for 1 to 3 minutes or until tender. Spread them out to cool and then add to the salad bowl with fava beans. Add cooked black rice, parsley and chives. Drizzle with oil and a pinch of salt and toss to combine. Serve warm or room temperature.