Sometimes it’s handy to whip up a raw food sauce, whether it’s for dipping or for coating other ingredients. And here’s one that we love. It takes just a few minutes and it’s really versatile, as well as super-nutritious and tasty.
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Fennel & Beetroot Salad With Sage Dressing
This beetroot salad recipe is great for late spring through to the autumn, when Florence (bulb) fennel and beetroot are in season. In the earlier part of the season, you can add the optional broad beans for even more depth of flavour.
It’s a deliciously crunchy and refreshing salad – not to mention the many health benefits of beetroot!
Like many recipes for raw beetroot, this one works best with smaller, sweeter beetroot, rather than larger roots, which can be woody. As ever, the key to the taste is fresh ingredients!
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