February inspirations…
Buds of opportunity
Warm Superfood Salad
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!
You MUST make sure that all ingredients you use are compatible with your own individual medical conditions, medications, allergies and goals.
Organic Ingredients
The Salad:
• 30g carrots
• ¼ tsp ground turmeric
• 1 tbsp chia or olive oil
• 2 asparagus spears
• 130g beluga lentils
• 1 juice of grapefruit
• 2 tbsp chia seeds
• 1 spring onion thinly sliced
• 20g broccoli thinly diced
• 1 baby gem lettuce
• 5g parsley to garnish
Dressing:
• 2 tbsp sweet miso
• ¼ tsp ground turmeric
• 2 tbsp chia oil
• Pinch Himalayan salt
• ¼ tsp apple cider vinegar
• 1 cm cube fresh grated ginger
Method
1. Pre-heat oven to 180°C
2. Put the carrots onto a baking tray and drizzle with the oil and turmeric and put into the oven for 10 minutes. Then add the asparagus and cook for a further 10 minutes and remove from the oven when soft.
3. Soak the chia seeds in the grapefruit juice and cook the lentils according to packet instructions – this should take about 20 minutes. When they finish cooking and have absorbed all the water, add the soaked chia seeds and grapefruit juice and continue cooking until the rest of the grapefruit juice is absorbed – this should take around 3-4 minutes. Remove from the heat.
4. Make the dressing by putting all ingredients into a cup and whisk together until completely smooth. Mix the dressing into the lentil mixture and stir through the chopped broccoli and spring onions.
5. Serve over a bed of lettuce with the asparagus and carrots over the top and garnish with parsley
