The Sadhana Kitchen Super Bowl

Maz Valcorza, Founder of the infamous Sadhana Kitchen in Sydney’s Enmore, has just released her vegan cookbook, The Naked Vegan. Enjoy this scrumptious recipe from the book today!

Speaking about the Sadhana Kitchen Super Bowl, Maz says, “this one of our most popular dishes at Sadhana Kitchen because it’s so vibrant, beautiful and delicious. That it’s one of the healthiest things you could eat is just a happy bonus”.

Also, if you like the sound of this recipe you’ll love this Plant-Based Recipe eBook, filled with exclusive recipes from qualified health experts. Sign up here to grab your copy – it’s free and exclusive to CDK tribe members.

INGREDIENTS:

The salad:

  • baby English spinach leaves, to serve
  • 1 batch Brazil nut cheddar cream cheese (page 79)
  • 1 batch Tomato, paprika & zucchini hummus (page 125)
  • 1 batch Sauerkraut (page 84)
  • 1 batch Beetroot dip (page 122)

Zoodles:

  • 2 zucchini (courgettes), spiralised
  • 1 tablespoon lemon juice
  • 1 tablespoon cold-pressed extra virgin olive oil
  • pinch of Himalayan pink salt or Celtic sea salt

Minted cucumber:

  • 2 large cucumbers, sliced
  • 2 tablespoons finely chopped mint
  • 1 tablespoon lemon juice

Lemony kale:

  • 140 g (5 oz/2 cups) shredded kale
  • 1 tablespoon lemon juice
  • 1 tablespoon cold-pressed extra virgin olive oil

Parsley tomatoes:

  • 250 g (9 oz) cherry tomatoes, cut in half
  • 1 tablespoon cold-pressed extra virgin olive oil
  • 2 tablespoons finely chopped flat-leaf (Italian) parsley

INSTRUCTIONS:

  1. Put the zoodles ingredients in a small mixing bowl and toss together.
  2. Toss the minted cucumber ingredients together in another bowl, and the lemony kale and parsley tomatoes in two separate bowls.
  3. Line a large bowl or platter with some baby spinach leaves.
  4. Arrange the four different salads on top, along with the Brazil nut cheddar, hummus, sauerkraut and beetroot dip.
  5. Enjoy straightaway.

Have you been to Sadhana Kitchen or do you want to go? And if you’ve been, what did you have and how did you rate it? I’d love to hear your thoughts – comment below. 

RELATED: 5 minutes with Maz Valcorza, Founder of Sadhana Kitchen, Author & Social Entrepreneur

If you want to grab your own copy of Maz’s new vegan cookbook, click here.

The Naked Vegan

The Naked Vegan, by Maz Valcorza

 

free-plant-based-recipe-ebook

Sign up to CDK and receive a copy of this recipe eBook.

P.S. Do you know someone who’d love this recipe? Help us spread healthy vibes and share it with them now via one of the big share buttons below.

Recipe and Image courtesy of The Naked Vegan by Maz Valcorza (www.murdochbooks.com.au)

Leave A Comment

Your email address will not be published.