Mindful Monday – 12th March



Dressing vegetables with WOW! A series with unusual, inspirational and nutritional ideas.

Parsnip & Sage Stuffing Salad

Recipe by NATASHA CORRETT at Honestly Healthy Food




Whilst Debbie can’t tailor the recipes on a blog to every individual’s conditions and body the way she does with her clients, she does hand-select the recipes based on healthy ingredients put together in the most inspiring ways. Inspiration is the best step towards embracing genuine nourishment!

Organic Ingredients 

  • 2tbsp coconut oil
  • 1/2 white onion diced
  • 1 clove garlic
  • 1 large sliced leek
  • 1 stick celery
  • 8g sage leaves
  • 150g cooked peeled chestnuts
  • 10g parsley
  • zest of 1 orange
  • pinch pink salt
  • ground pepper to taste
  • 6 parsnips
  • sesame seeds for garnish
  • salad leaves


  1. Preheat the oven to 180 deg.
  2. Slice the parsnips lengthways into quarters.
  3. Add a 1 tbsp sunflower oil and a pinch of pink salt and put into the oven for 30 minutes or until soft.
  4. Put the coconut oil in the pan to melt and sauté the onion and garlic for 2 minutes until the oil starts to absorb.
  5. Add 3 tbsp water and thinly sliced celery and leek for 2 minutes until they become soft.
  6. Chop the chestnuts into quarters.
  7. Add 3 more tbsp. water with the chopped sage leaves and chestnuts.
  8. Stir in the orange zest and add salt and pepper to taste.
  9. Add 3 tbsp water and stir in the parsley.
  10. Serve with the roasted parsnips and salad leaves garnish with sesame seeds.

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