Zingy raw slaw
1 head organic white cabbage
1/2 head organic red cabbage
3 organic carrots
1 organic beetroot
3 organic spring onions
3 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
3 cloves garlic
1/2 tsp ground mustard
Large handful of mixed fresh herbs, such as parsley, chives, dill, basil, mint and any sprouts
Good handful of pumpkin seeds
Shred all the veggies either by hand with a box grater or using the largest grater attachment on your food processor.
Whisk the dressing ingredients and toss through the slaw, sprinkle over the chopped herbs and sprouts before finally sprinkling the pumpkin seeds over the top before serving.
Raw courgetti pesto
2 large organic courgettes
2 large handful lambs lettuce
2 tbsps toasted pine nuts
optional - handful of sprouts to sprinkle over
2 large handfuls fresh basil leaves
2 garlic cloves
1 tbsp nutritional yeast
1/2 juice of lemon
3 tbsp olive oil
salt and pepper to taste
Spiralize the courgettes on a medium width setting so they are about the same thickness as noodles
Whizz all ingredients for the pesto in a food processor to your likeness for consistency. Keep tasting it as you go, adding more lemon juice or adjusting the seasoning.
Toss through the creamy pesto in to the noodles, add the lambs lettuce and garnish with the toasted pine nuts and sprouts if using.
Summer rice paper rolls
Deydrated or dried rice paper sheets
Any variety of fresh vegetables -
Organic peppers, cucumber, red cabbage
white cabbage, avocado, spinach
1 large mango
Fresh mint, coriander, dill
optional - pickled ginger, kimchi, chopped fresh chill
Dip one sheet of rice paper in simmering water for a second then quickly take it out and place on a damp tea towel. The sheets turn soggy easily so just a quick dip in to soften.
Place a wide strip of your chosen veggies and mango across the middle of the sheet, top with your chosen herbs and roll away. Slice in half and enjoy dipped in a spicy peanut sauce.