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This week, I’m thrilled to be sharing a nutrient-rich Superfood Salad recipe by Graham Tinsley MBE, Executive Chef at The Spa at Carden (previously at The Dorchester and St David’s Park.) Graham has cooked for the Queen and Prince Charles on numerous occasions, as well as helping to create Prince William and Kate’s wedding cake. So, I can guarantee that Graham’s Superfood Salad recipe won’t disappoint on appearance, taste, or health benefits!
Put some Super into your Salad!
Using superfoods in your soups, salads, and smoothies is a sure-fire way to up your vitamin and mineral intake, boost your energy levels, balance your hormones, and add some oomph to your diet. Although most superfoods are plant-based, some fish (salmon) and dairy products (ghee, fermented goat yoghurt protein) fall into the superfood category.
Basically, superfoods are nutrient-dense and most have very high levels of antioxidants, vitamins, minerals, as well as protective compounds. These include sulforaphane, anthocyanin, and lycopene which are all known to be protective against certain forms of cancer and inflammatory diseases.
Blueberries, kale, avocado, pomegranate, spinach, turmeric, cinnamon, and acai are just a few examples of foods that are considered to be ‘super’. Many superfoods also contain other health-enhancing goodies, like fibre, which is thought to protect against diabetes. Not only are superfoods rich in phytochemicals, but these power-charged health-boosting compounds also give certain foods a distinctive smell or colour. (For example; garlic, turmeric, cinnamon.)
I’m a big fan of Superfood and Super Green powders which I use to perk-up my smoothies and salads. Definitely, an easy way to get more nutrients into your daily diet. Especially to give your pre and post-workout snacks and smoothies a boost!
The Spa at Carden SuperFood Salad Recipe
How to Make a Delicious Spa-Style Superfood SaladCourse: Healthy RecipesCuisine: MainDifficulty: Easy
40g Shelled Edamame Beans
80g Sweet Potato (cubed)
40g Pomegranate Seeds
60g Chopped Raw Spinach
20g Rocket Leaves
- Classic Dressing
250ml Cold Press Rape Seed Oil
250ml Ground Nut Oil
25g Dijon Mustard
Juice of 2 Lemons
- Whisk all the the dressing ingredients together and store in the fridge
- Cook the edamame beans in boiling salted water and refresh
- Dice the sweet potato and cover with cold water, bring to a simmer and cook until tender, refresh
- Soak the quinoa in cold water for 15 minutes then drain and rinse. Place in a pan with equal amounts of cold water, bring to a simmer and cover with a lid. Cook on a low heat for 25-30 minutes. When cooked, take off the heat still covered and let it steam for 5 minutes. Using a fork fluff up the quinoa and allow to cool.
- Mix all the ingredients together and dress with classic dressing.
Excitingly this summer, the Carden Park Hotel is opening a brand new luxury spa. Located on the grounds of the hotel’s beautiful country estate, the spa’s ethos – ‘feel good from the outside in’ – encourages guests to relax in and connect to the natural surroundings throughout their visit.
Treatments include bespoke signature experiences that take guests on a journey through the elements in keeping with The Spa at Carden’s focus on nature. Treatments will include freshly picked herbs from the spa’s multi-sensory wellbeing garden which will also be incorporated into the spa menu.
|Natalie Shirlaw is passionate about healthy living and writes posts about wellbeing. If you enjoyed this article, be sure to pin it or share it!|