Raw Gingerbread Cookies

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I was hoping to get this recipe up before christmas but unfortunately didnt get a chance during the Christmas rush. These are so good though you can eat them at any time of the year.

Makes around 20 (depending on how large you want them)

Ingredients

1/2 cup walnuts
1/2 cup almonds
2 tbsp fresh ginger minced
1/2 cup coconut
1 tsp Cinnamon
1 1/2 cups of dates
Sesame seeds to cover

Tools
Rolling pin (if you dont have one you can use your hands to flaten the dough)
Gladwrap
A cookie cutter (I used a star shape and it made about 21 cookies)

Method

Blend walnuts, almonds, ginger, coconut and cinnamon in a food processor until the nuts are finely chopped. Then pop in the honey and dates and blend until combined. Test a small part of the mixture by rolling it into a ball to see if it sticks together well.

Take the mixture and roll it into a large ball and place it on a large sheet of glad wrap on a bench or chopping board. Lay another large sheet of glad wrap on top of the mixture. Now take the rolling pin and roll the mixture out onto the Gladwrap until it is flat and is about 1 cm thick. Take the cookie cutter press it into the dough then gently release the dough from the cutter and leave it aside. Repeat this until all the dough has been used up.

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On a flat pate lay out some sesame seeds and gently press both sides of each cookie into the seeds. Do this with all the cookies then store them in the fridge. Wait about 2 hours for them to harden then enjoy!

Guest Interview: Lauren-Rose Burke + Delicious Breakfast Recipe

LAUREN BURKE

I am very happy to share with you all this weeks extremely gorgeous guest Lauren-Rose Burke. I first discovered Lauren when she was a guest on another blog and I absolutely loved her approach to health and her passion for life, so I was very excited when she agreed to be this weeks guest.

Lauren describes herself as a yogini from beautiful and sunny Sydney, Australia who spends her free time practicing yoga, meditating, drinking tea, making smoothies and cooking delicious wholesome foods.

Lauren shares more about her amazing self below as well as a delicious breakfast recipe. Also make sure you follow her on twitter and have a read of her amazing blog.

So tell us a little bit about yourself, what inspires and motivates you? 

I am a health food nut, a passionate yogini, a traveler, a meditation enthusiast, a believer in the power of positive thoughts and a lover of life! I am very much motivated by love. A love of health, and the incredible power of the human body to heal. A love of the gift that life is and how lucky we all are to partake in the incredible manifestations of the universe. A love of friends and family, and everyone who enriches our experiences and of the gifts I have been blessed with.

Have you always lived a healthy lifestyle? If not what was the turning point for you?

No definitely not. I had no interest in health and nutrition and really took my body for granted, especially during the last few years of high school where stress was dealt with by the regular consumption of sugar, simple carbohydrates, processed snack foods, dairy and manufactured meat products purely because I didn’t know any different. I began to practice yoga and very organically over time began to become increasingly aware of the effect of certain foods on my body. Over the past 3 years I have spent a tremendous amount of time and energy educating myself in nutrition and health, and would now live what I would call a “healthy lifestyle” in that I honour my physical, mental and spiritual being every day.

Who is one of your biggest influences when it comes to living a healthy life?

I have many influences in my life, and I am lucky to have been shaped by many incredible souls on my ongoing health journey! First and foremost, Miranda Kerr – Miranda embodies the natural, organic, holistic lifestyle I wish to lead and does so with grace and balance. James Duigan and the Clean and Lean Diet philosophy was really the catalyst in educating me about the power of food in determining our health and the importance of sourcing quality nutrients – James is a miracle worker, a health adovocate and a wonderful mentor. I also turn to my yoga guru’s Tara Stiles and Kathryn Budig who radiate health and use their yoga practice to deepen their personal and spiritual consciousness. Finally, Gabrielle Bernstein is a big part of my life. You can eat all the healthy, organic foods and do all the yoga you like, but without a healthy relationship with yourself and a desire to understand your place and power in the universe it really does not mean anything. This is what Gabby has taught me, and since becoming a “spirit junkie” my world has become a brighter, healthier place than ever before – she has changed my life in every possible way and I am eternally grateful.


Do you have a daily beauty routine? If so what does it entail?  


Yes absolutely! How much time do you have?! I am MANIC about my beauty rituals! I am sure to only use certified organic, natural products because what we put on our skin soaks in! If you read the ingredients of your favourite body lotion or foundation and you would not eat them, don’t spread them on your body!! Morning and night I always cleanse, tone and moisturize with KORA Organics products. I also apply KORA tinted moisturizer during the day, and use a light brush of mineral powder. At night I apply rosehip oil to my face so I wake up with a glow! I also dry body brush everyday which is great for the lymphatic system and apply raw coconut oil all over my body to lock in moisture and smell like Tahiti (Coconut oil also makes a wonderful overnight hair treatment) I drink plenty of water, lemon water, herbal teas, coconut water and green juices – hydration really is key! – and eat around 70- 80% alkaline vegetables and fruits each day as fresh salads.

What are your top tips for maintaining a healthy body and mind?



Really believe that you are worth nurturing. Repeating positive affirmations and expressing your gratitude to the universe each and every day are key to lifting your self esteem and developing the belief that you are a special gift and it is worth your time investing in your health with a clean diet, exercise, meditation and having time for yourself everyday to do whatever it is you love!

What advice would you give to people who feel they are ‘stuck’ in their current job and lifestyle, to motivate them to find and live their dream?

At a life changing yoga workshop with Kathryn Budig, she shared one of her favourite quotes that I will never forget: “LIFE IS 10% WHAT HAPPENS TO YOU, AND 90% HOW YOU REACT TO IT.” If you are unhappy – whether it is in your relationship, at work or with yourself – you are the only one who has the power to change this. Change your language and your beliefs; don’t wake up and say “oh no work, I hate work” because you are setting yourself up with negativity and anger – this is not a place of love. Focus on the positives, and if you are still unhappy look at what makes you feel good and start integrating these more into your day.

What excites you most about life right now?

That I am alive, healthy, surrounded by love and that I trust in the process of life – I have no idea what is going to happen next, and that is very exciting!


What delicious recipe would you like to share with us today?

I have always been a breakfast lover – I would eat a breakfast dish for breakfast, lunch and dinner everyday and be a happy camper!! Nothing is more satisfying than a delicious bowl of porridge that is loaded with nutritional super foods to give your morning a kick-start!

BUILD IT UP BREAKFAST BOWL!

breakfast porridge

Add 1 cup of your favourite cooked grain – I always have brown rice and quinoa in my fridge but you can use oats if you are not gluten free, millet, amaranth – whatever takes your fancy – in a small saucepan over a medium heat with 1 cup of your favourite milk (I love almond milk and rice milk, but coconut milk is a yummy treat!)

Let this simmer for a few minutes until the grains have absorbed most of the liquid and it develops a porridge consistency. Now add 1 tbsp chia seeds and 1 tbsp LSA and stir through. And the fun begins…

Top the porridge with your favourite super food treats!

Here is my favourite combination:

Brown rice, LSA, chia seeds, rice milk topped with blueberries, goji berries, sliced almonds, pepitas, cinnamon and a drizzle of raw honey! Heaven in a bowl!

Other winning combinations include:

* banana, dates, walnuts and honey
* blueberries, goji berries, almonds and coconut
* mixed seeds, grated apple and maple syrup
* mango, coconut, papaya, cashews and Brazil nuts
* raw cacao nibs, banana and a drizzle of tahini

To connect with Lauren:
Check out her blog
Follow her on twitter

The Health Benefits of 8 Herbs Commonly Used in Christmas Dishes

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So many different flavours of herbs and spices go into Christmas dishes so here is a bit of a run down on all the benefits the most common ones have on your body. You will find that a lot of these herbs and spices have very similar effects as a lot of them come from the same family.

The health benefits of these herbs and spices include:

Rosemary 

  • Contains carnosol which is known to help prevent cancer
  • Contains carnosic acid which helps improve memory
  • Helps to detox the liver
  • It is an anti-inflammatory
  • Contains antioxidant, anti-inflammatory and anti-carcinogenic properties, which help boost the immune system
  • It is a mild diuretic so it helps reduce bloating

Cinnamon 

  • Helps to stabilise blood sugar levels
  • It’s high in manganese, iron, fibre and calcium
  • It contains a chemical called cinnamaldehyde which helps balance hormones
  • Studies have shown if you consume ½ teaspoon a day it can help lower bad cholesterol
  • It contains anti-fungle properties
  • It has an anti clotting effect on the blood
  • The smell of cinnamon can help improve memory

Ginger
(I will be making some ginger date balls and some raw gingerbread men on the weekend for my family so stay tuned for the recipes.)

  • It helps to alleviate nausea
  • It has anti-inflammatory properties and can help ease pain (eat some ginger to relieve menstrual cramps)
  • You can relieve heart burn by drinking ginger tea
  • It helps reduce gas and bloating
  • It helps improve the absorption of nutrients in the body
  • It helps clear the sinuses

Sage 

  • It contains oils that can be used as an antiseptic
  • It can be used to eliminate bad breath
  • When used as a tea it can help heal mild cold symptoms
  • It helps regulate menstrual flow when consumed regularly
  • It stimulates brain function (this seems to be a bit of a trend in herbs!)

Peppermint

  • Helps improve digestion
  • It is used to treat tooth aches (one reason it is included in a lot of toothpastes)
  • Helps relieve respiratory problems
  • Helps to relieve nausea and headaches
  • It energises the immune system
  • Its cooling effect is sometimes used to treat high fevers

Nutmeg

  • It stimulates brain function
  • It is commonly used in Chinese medicine to treat inflammation and abdominal pain
  • Helps relieve indigestion by eliminating excess gas from your intestines
  • Assists in detoxing the liver and kidneys
  • It helps you to relax – try drinking some almond milk with a teaspoon of nutmeg before you go to bed to help you fall asleep

Clove

  • It contains iron, magnesium, phosphorus, sodium, calcium, hydrochloric acid and potassium
  • It contains vitamins C , K and A
  • It is anti-inflammatory
  • It assists in stabilising blood sugar levels
  • Helps reduce gas and bloating
  • It has an anti clotting effect on the blood

Thyme

  • It has antiseptic and antifungal properties
  • It has one of the highest antioxidant levels compared to other herbs
  • It contains potassium, iron, calcium, manganese, magnesium and selenium
  • It contains vitamins A, K, E and C
  • It helps relieve respiratory problems such as coughs, bronchitis, and chest congestion

So there you have it – not only do these herbs and spices make your foods taste amazing, they are also doing your body a world of good!

Image: Copyright (c) <a href=’http://www.123rf.com’>123RF Stock Photos</a>

8 Reasons to Drink Dandelion Root Tea

tea

Posted on Mind Body Green on 18 December 2012

As we are head into the silly season, it’s no secret that many of us will be consuming more alcohol this time of year, which will no doubt put a lot of extra pressure on our liver. Enter dandelion root tea, which is great for detoxing the liver! Plus it has many other great benefits, such as:

  1. It improves digestion and aids weight loss.
  2. It eases congestion of the liver.
  3. It helps to purify the bladder and kidneys.
  4. It reduces the risk of urinary tract infections.
  5. It contains calcium, magnesium, iron, zinc, potassium, vitamins B and C.
  6. It helps to purify the blood, regulate blood sugar and improves blood circulation.
  7. It helps to ease bloating and aching joints.
  8. It helps to cure skin conditions.

And that’s just the beginning Dandelion leaves also have all of these health benefits and more, which makes them a great option to include in your morning green juice.

The best way to get all of these benefits is to put the dried root straight into a cup with boiling water and drink it as is.

You can also roast the roots and drink it as a coffee substitute with some unsweetened almond milk, cinnamon and a few drops of stevia.

Coconut Berry Chia Pudding

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I posted this photo of my dessert the other day and had a few people ask me for the recipe so I thought I would put it up. Once you have soaked the chia seeds it only takes about 2 minutes to make so it’s a great healthy snack to throw together when you feel like a sweet treat.

Ingredients

5 tbsp chia seeds
1 tbsp cacao powder
½ tsp cinnamon
¾ cup of unsweetened almond milk (coconut milk and hazelnut milk also go well with this)
Stevia to taste (optional, depends how sweet you want it)

To serve
Berries (or whatever fruit you have at home)
Shredded coconut
Cinnamon

Method

Combine chia seeds, cacao powder, cinnamon, almond milk and stevia in a small bowl, then put in the fridge for around an hour until it forms a gel. You may need to take this out of the fridge to stir it a couple of times.

Once the chia seed mixture is ready layer spoonfuls into a glass. Sprinkle some berries and coconut in between each layer. To serve, sprinkle some more coconut, berries and a dust of cinnamon. Enjoy!

Guest Interview: Amy Crawford + Amy’s Sweet Omelette Recipe

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I am very excited to share with you all this week’s gorgeous guest Amy Crawford.

I have spent countless moments drooling over photos on Twitter and Facebook of her dishes, so I was overjoyed to hear that she’s in the process of creating her own gluten, sugar and additive free recipe book. After being diagnosed with Chronic Fatigue Syndrome, Amy began to make some big changes in her life which she shares more about below. Make sure you check out her Sweet Omelette recipe at the end of this post. It looks and sounds divine. Also visit Amy’s Facebook page, Twitter and website to view more of her amazing recipes and posts.

So tell us a little bit about yourself, what inspires and motivates you? 

I was diagnosed with Chronic Fatigue Syndrome at the beginning of 2011 following a slow decline in health over about 20 years. This diagnosis put a swift end to an 18-year corporate recruitment career and a business I had put my heart and soul into – yet at the same time it created the catalyst for the most monumental, amazing transformation I could ever have asked for. I am now a Reiki Practitioner and a student at the Institute of Integrative Nutrition in New York, studying to become a Health Coach. I have a blog (theholisticingredient.com) where I share recipes and chat about the  ‘ingredients’ that played such a huge part in my recovery. I am working on a gluten/sugar/additive free recipe book I hope will be published early next year. In February I will become a Certified Practitioner of Hypnosis, NLP & EFT.

I am continuously inspired and motivated by the bravery of others who have overcome adversity and gone on to follow their dreams and make them reality – at 40 years of age this can be a confronting place to be! I gain daily inspiration from the amazing people I have met through my recovery, through my studies, through social media and other blogs and am incessantly motivated by the generosity and kindness of others.

Have you always lived a healthy lifestyle? If not what was the turning point for you?

That’s a really interesting question. It depends how you define ‘healthy’. Prior to my diagnosis I was the fruit salad queen, every morning for breakfast I’d eat fruit salad with low fat yoghurt. It’d be cans of tuna with yum salads for lunch, maybe sushi. Fish 5 times a week, tofu and other soy products. Never any skin on the chicken or fat on the lamb. Next to no good saturated fats (at all). Little did I know what that diet was doing to my body. The turning point was my diagnosis and the toxicity readings. My mercury count was so bad it didn’t rate on their scale. My body was full of heavy metals, in part as a result of my diet. I have since learnt that (good) saturated fats combine with heavy metals and aid their removal from our bodies. I am no longer able to eat fish (for their mercury content) and I barely eat fruit (sugar content). My diet consists of organic whole foods, animal protein, nuts, seeds and dairy. And the odd berry!

What does a typical day look like for you?

I am still very much in recovery mode so my days are carefully paced and pretty low key! I get up around 6.30 and take Wilson (dog) for an hour long walk. Breakfast is always a fun part of my day and it’s where the kitchen creativity kicks off each day. It’s a leisurely and quiet breakfast (I am learning to be a mindful eater and no longer sit in front of The Today Show). After breakfast I do a 20 minute meditation and then I’m typically at my laptop when my concentration and energy is at it’s best – doing a couple of hours consulting work, researching recipe ideas, reading, studying or writing blog posts. Mid morning sees a visit to a local café for a sneaky piccolo! I may see a client for a Reiki treatment. After lunch (often at a café with a friend) I have a (compulsory) rest and then if it’s not more writing or researching I’m in the kitchen creating recipes and taste testing. At 5.30ish Wilson and I set off for our second walk and that’s typically followed by a Far Infra Red Sauna (which resides in my spare room). Of an evening I typically write or read. And I’m an early to bed girl!

What is some advice you wish you had been given when you were first diagnosed with Chronic Fatigue Syndrome?

Accept the fact that you are very sick and that you need help. As frustrating as it will be let your independence go (and believe it will be temporary) and don’t be afraid of dependence. You need to sacrifice an awful lot to recover from CFS but it is worth it in the end.

When you were making these big changes in your life what was the hardest thing to give up and what did you do to get yourself through it?

My friends, social contact. I am a very social person but stimulation became a real issue for me – I couldn’t be in the room with more than one person at once (if I could cope with company at all). It made me very sad, I lost contact with many people. Consequently I spent countless days on my own, lost in my own thoughts. It was at this point that I finally learnt to meditate.

What do you do to help yourself relax?

I walk. I do breathing exercises on direction from my Qigong therapist. I cook (I could not think of something I would rather do!). I meditate. I am trying to reincorporate my yoga practise!

What is your favourite:

Food: That is a very difficult question for me to answer. I am food mad. But I adore nuts (everything nuts), the freshness of salads, beautiful nutritious smoothies and green juices. Anything green – I love living green on my plate (or in my glass!). Can you tell I love my food?!

City: Melbourne. I’m from Tassie and have lived in several big cities but I just love Melbourne.

Website: That varies. At the moment I’m loving www.nourishmelbourne.com.au – wonderful culmination of nourishing places to visit in Melbourne by a very clever girl Natasha Mason.

Cook Book: Supercharged Food by Lee Holmes or Plenty by Yotam Ottolenghi

What recipe would you like to share with us today?

I’d like to share what I would call my signature dish (!) with you – the sweet omelette. During my recovery this meal became an almost daily occurrence. Eggs are a clear favourite in my diet and this creation enabled a sugar free, yet sweet breakfast alternative full of quality protein, which my body needs.

Amy’s Sweet Omelette

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Ingredients

2 eggs
½ teaspoon cinnamon (I would often lean towards a whole teaspoon)
2 or 3 drops vanilla essence (additive & sugar free) or vanilla powder to taste
Stevia to taste – it really depends on what brand you use as to how much you throw in but I would use ½ – 1 teaspoon of natvia
Pinch of salt
1 heaped teaspoon coconut oil

Method

Pop a small omelette pan on the stove on medium heat. Beat or whisk the eggs. If time permits use a beater, the fluffier they are the fluffier the om but if you’re in a hurry a fork or a whisk will suffice I promise. Once fluffy, mix in remaining ingredients bar the coconut oil.  Add coconut oil to the warm pan. Once hot, poor in the mixture. As with any omelette the trick is to wait for the sides to go firm then slowly pull in the mixture to the centre with a spatula, letting the remaining runny mixture run back to the sides. Keep doing this around the pan until there is little runny egg mixture left. It’ll probably take a couple of minutes if the pan is warm enough. Flip the omelette over and give the other side one to two minutes.

Turn the cooked omelette out onto a plate and pop whatever deliciousness your heart desires on top. My fave is a heaped dessertspoon of full fat, natural Greek yoghurt spread along one end and topped with a small handful of berries. Roll it up and savour the heavenly goodness.

Alternative/Additions:

Chia seeds – throw a dessert spoon into the mix – it gives it a heartier texture
LSA or ground flaxseed – as above, I typically always throw in a dessert spoon of one of these two
Dried/dessicated coconut – mix through the egg mixture for a coconutty delight
Coconut cream – straight out of the fridge, for a tasty alternative to yoghurt
Real, double cream – a decadent dessert-like treat for those non-lactose intolerant types

To connect with Amy go to:
Website
Facebook page
Twitter

Quinoa, Spinach and Ricotta Pie

ppI got the recipe for this pie from Nat Kringoudis’s website fertilise yourself. I just tweaked it a bit by making the base out of quinoa instead of brown rice. This recipe is so simple and easy and it tastes great! I added tomato in mine but I found it made it a little soggy so I have not included it in this recipe.

pie2Ingredients

Base
2 cups of cooked quinoa (for this recipe I used a mixture of red and white quinoa but you can use whatever kind you like)
40g coconut oil, melted
2 egg yolks (keep the egg whites for the filling)

Filling
400g good quality organic ricotta
2 bunches of spinach
¼ cup chopped fresh basil
2 whole eggs, 2 egg whites (left over from the base)
6 mushrooms chopped
Pinch of nutmeg

Method

Pre-heat the oven to about 200°C.

Combine the quinoa, coconut oil and egg yolks in a bowl. Then press the mixture into a pie dish and place in the oven for around 15 minutes or until it starts to brown.
q While that is cooking, place all filling ingredients in a bowl and stir to combine. Place the mixture on top of the quinoa base and put in the oven for around 20 minutes, or until the top begins to go brown.

Then serve!

Raw Mango Passionfruit Cheese Cake

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Passionfruit, mango and macadamia nuts would have to be one of the most delicious combinations when it comes to desserts, so I am now addicted to this cake! This cake is quite rich and it does make quite a lot so it is a great thing to take to parties. Another bonus is that it is vegan, gluten free, sugar free and dairy free so most people will be able to eat it!

Ingredients

Base
1 cup soft pitted Medjool dates
1 cup of macadamia nuts
¼ cup cashews
½ cup shredded coconut
Pinch of salt

Filling
2 ½ cups cashews soaked for at least 5 hours
1/3 cup melted coconut oil
The juice of 1 lemon
1 large mango cut into cubes (skin off)
Pulp of 4 passionfruits

To make the base put the nuts and dates in a food processor and blend until they are combined and stick together easily. Scoop out the mixture and press it into a pie dish lined with glad wrap. Make sure the mixture is pressed right up to the edge of the dish and that the base is even all over. Then give the food processor a good wash.

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To make the filling put the cashews, coconut oil and lemon into the food processor and blend until it forms a smooth creamy consistency.

Remove half of the mixture from the food processor and keep it in a bowl. Put the mango in the food processor with the other half of the mixture and blend until combined. Pour mixture over the base of the cake and smooth with a spatula.

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Place the remainder of the cashew mixture in the food processor with the passionfruit and blend until combined then pour over the mango filling.

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Place the cake in the freezer until solid. To serve, take the cake out of the freezer half an hour before eating. Enjoy!

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The Many Uses for Food Scraps

Posted on MindBodyGreen 7 December 2012.

banana

After reading Lana Purcell’s post on how you can use corn silk to make tea, it got me thinking about all the other ways you can reuse food scraps.

After a bit of research, I was amazed to find that there is a use for pretty much every part of every fruit and vegetable, whether it be for something like eating or putting on your skin.

Just another reminder that Mother Nature has given us all the tools we need!

Here are just some of the scraps and what you can do with them:

Banana peel: Rub onto insect bites to relieve itching. It can also be used to shine shoes by simply rubbing the banana peel on the shoe. You can dry the banana peel and use it to make a tea.

Orange and lemon rind: Dry the rinds and add to tea or use to add to sweet recipes such as almond and orange cake.

Corn cobs: Simmer the cobs with onions and carrots to make a simple stock.

Carrot tops and greens: You can also use these to make a vegetable stock along with other vegetable scraps by brewing them in some boiling water. The greens have a similar taste to coriander and can be used as a herb.

Corn silk: You know those white threads that cover the corn? Well you can actually use them to brew a tea which will help detoxify your kidneys and ease bladder problems. Read more about its benefits here.

Celery leaves: These are similar in taste to coriander and can be used as an herb to add flavour to many dishes.

Cauliflower leaves: If you buy the cauliflower with the leaves intact you can actually cook with them as they are similar to cabbage.

Watermelon rind: This can be pickled and stored it in a jar to use as a condiment. You can also make a curry with it, there are some great recipes on google.

Pawpaw or papaya skin: Rub the skin on the bottoms of your feet to help soften skin and soothe cracked heels.

Watermelon and pumpkin seeds: Roast them in the oven and sprinkle with pink Himalayan salt for a nice salty snack.

Broccoli and cauliflower stalks: These are just as edible as the top parts so chop them up and add them in with your meal as well.

Radish leaves: These are considered a delicacy in some countries when cooked. Try adding them to your stir-fry.

Fennel stalks: I have yet to try this but I’ve read that if you cook fish or meat on a bed of fennel stalks it adds a nice flavour.

Swiss chard stems: You can chop these up and stir fry them with some onion and garlic.

Coriander root: This actually has a lot more flavor than the coriander leaves and can be added to curries, soups and stir fries.

Avocado shells: You can use these as seedling pots to grow herbs.

Note: It is best to use organic vegetables, especially when you are consuming the skin.

Chickpea & Goat’s Cheese Salad

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Due to my obsession with goat’s cheese, chickpeas and garlic this would have to be one of my all time favourite salads. The great thing about this salad is you can use pretty much any vegetables you have in the fridge so you don’t have to stick to this exact recipe. Cherry tomatoes, carrot or capsicum also go great with this if you want to add in a bit of colour.

Serves around 2-4 (depending on if you are having it as a meal or side dish)

Ingredients

1 cup cooked chickpeas
1 cup green peas’
1 cucumber chopped
½ fennel diced
¼ cup pumpkin seeds
¼ cup sunflower seeds
4 tbsp sesame seeds
150g goat’s cheese feta diced (cashew cheese also goes nicely with this)
1 avocado diced
½ cup chopped parsley

Salad dressing

2-3 garlic cloves minced
2 tbsp lemon juice
1 tbsp Dijon Mustard
¼ cup olive oil

Method

Mix chickpeas, peas, cucumber, fennel, pumpkin seeds, sunflower seeds and sesame seeds in a bowl until combined, then stir in the feta, avocado and parsley.

To make the salad dressing place all ingredients in a jar, pop the lid on and give it a good shake for about 1 minute, then pour over the salad. Serve and enjoy!