Vegan Lettuce Boats

Great as a healthy snack, quick lunch or dinner during the summer months. Makes 4 large lettuce boats – use organic produce where possible. 2 cups cooked chickpeas or butter beans (canned are ok to use) – mashed 1 large stalk celery, diced 1 small cucumber, diced 1 large carrot, grated, peeled 1 clove of garlic, minced 2 ripe avocados, pitted and mashed 1 1/2 tablespoons Dijon mustard 2-3 tablespoons lemon juice (or to taste) 2-3 Fresh sliced tomatoes Himalayan rock salt and black pepper to taste To make up the lettuce boats: Leaves from 1 head of Romaine lettuce, washed... View Article

Rainbow Salad

Ingredients 2 cups of green leaves, I chose a watercress for this salad Large tablespoon of fermented sauerkraut ½ carrot sliced ½ baked sweet potato Thinly sliced red cabbage 3 cherry tomatoes ¼ sliced yellow bell pepper Salad dressing 1 tablespoon of extra-virgin olive oil 1 tsp of lemon juice Seasoned with Himalayan Rock salt.

Light and Simple Buckwheat Salad

Buckwheat is a  great food to add into your diet for so many reasons; Gluten-free, making it easy to digest Stabilises blood sugar, having the longest transit time in the digestive tract High proportion of all eight amino acids Rich in Vit E and B-complex vitamins Foodie Geeky Fact:despite its name, buckwheat is not actually a member of the wheat family, but a relative of rhubarb. To cook buckwheat Bring 1 cup of water to boil and then add 1/2 cup of buckwheat. Reduce heat to simmer and cover. Cook for 12-15 minutes, without stirring, all the water should be absorbed. Remove... View Article