On Day 2 of our 30 day wheat-free challenge, breakfast was a nutrient-packed, delicious purple smoothie. Discover which magic ingredients this smoothie contained – and why. Plus find out how these superfoods can help you with the carbohydrate cravings that often come with going wheat free.
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!
[Read more…] about Fennel & Beetroot Salad With Sage Dressing
As you might have spotted, we’re on a bit of a raw food journey.
Here’s the latest recipe – and we still can’t get over how delicious it was!
6 hours soaking (almonds – if using) ~ 15-20 minutes for chopping veggies & preparing sauce ~ 2 hours in dehydrator, to warm through
Sprouted quinoa takes about 24 hours – or 2 days, if you have time – or you could serve this with cooked quinoa or rice – or a green leaf salad [Read more…] about Raw Food Recipe – Chilli-Almond Veggies With Sprouted Quinoa