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Kangaroo Macadamia + Blueberry Salad by GET ZOMT

Perfect for warm summer nights, this Aussie inspired salad will fuel your body and is perfect for fat burning.

If you haven’t yet tried kangaroo meat, then this might just be the recipe for you! I first started eating roo about a year or so ago, and it’s fantastic, lean source of protein to include in your diet. It has quite a game like flavour, but not as strong as venison, so it’s a great way to start introducing more game meats.

So what makes this salad so nourishingly delicious and good for you? Well you might feel a little unpatriotic eating from the coat of arms, but kangaroo is super lean source of protein. It has a good omega-3 fat content and also contributes B-group vitamins to the diet like riboflavin, niacin, Vitamin B6 and Vitamin B12. Another great benefit is that it contains conjugated linoleic acid (CLA), which can help reduce body fat.

Macadamias are one of my favourite nuts (and they always remind me of summer and Christmas). The great thing about these little bites of yumminess is that they are low in Omega 6. Our modern diets are generally a bit heavy on the omega 6 side, and lacking in omega 3 fatty acids, so macadamias are fantastic (and delicious) choice of nut.

Speaking of favourites, of the berries, it’s got to be blueberries for me. These blue orbs of wonder are rich in anthocynanins, the colour pigments in berries that are powerful antioxidants. Blue, purple, and red colours have been associated with a lower risk of certain cancers, urinary tract health, memory function, and healthy ageing. The antioxidants in blueberries also neutralise free radicals or unstable oxygen molecules, which can damage the cells and are a major source of disease and ageing. They assist in reducing inflammation in the body and are great for fat burning too.

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Now we all know our leafy greens are great for us and good for the fat burning! Whilst kale may be the golden child at the moment, let’s not forget that the classic spinach has an extremely high nutritional value and is rich in antioxidants. It is a fantastic source of vitamins A, B2, C and K, and also contains magnesium, manganese, folate, iron, calcium and potassium. It’s not hard to eat this daily, just throw into any meal or blend into your smoothies.

If kale is the golden child, then purple is the new orange. Technically, purple carrots are actually the original carrot from ancient Persia. The Dutch developed the orange carrots in the late 16th century from mutant strains of the purple carrot i.e. the orange, yellow or white carrots that sometimes popped up as they were lacking the purple pigment anthocyanin. There are up to 28 times more anthocyanins in purple carrots than there are in orange ones. You won’t find them as common, but they are hitting the supermarket shelves more often so keep an eye out. If you can’t find them, just use the orange mutants or try grated beetroot.

Another veggie I like to eat regularly is asparagus. It’s particularly rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals. It’s also full of of fiber, folate, vitamins A, C, E and K. These green spears also have chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. So what about it making your pee smell funny? Well it does this to everyone, but the interesting fact is that only about one-quarter of people appear to have a special gene that allows them to smell those compounds!

If you are looking to burn fat without sacrificing flavour then add this salad to your summer diet! It’s super easy to whip up and if you like, you can cook the roo on the BBQ for that extra authentic Australian flavour.

 

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Ingredients

200-250g kangaroo fillet

3 handfuls baby spinach

2 bunches asparagus

1 purple carrot

60g raw macadamias

Organic butter or coconut oil

1 punnet organic blueberries

Himalayan sea salt

Cracked black pepper

Macadamia oil and lemon juice to dress

 

Method

  • Heat a non stick pan on low, then add some organic butter or coconut oil. Season the kangaroo fillets and cook for 5-8 minutes each side, until just cooked through.
  • Whilst the kangaroo is cooking, prep your veggies. Cut the ends of the asparagus stems, peel the carrot and slice finely (I use a fancy pants julienne peeler).
  • Pop the asparagus is a bowl and cover with boiling water. Cover the bowl with plastic wrap and allow to steam whilst the kangaroo finishes cooking. Drain the asparagus and allow the kangaroo to rest on a chopping board for a few minutes.
  • Arrange the baby spinach on a plate, and then lay the asparagus and carrot over top. Slice the kangaroo, layer over the salad then top with blueberries and macadamia nuts. Dress with some macadamia oil and fresh lemon juice if you wish.

 

Recipe written and photographer by Zoe Tattersall from GET ZOMT!



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