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caulirice salad

caulirice salad

This salad uses cauliflower rather than a grain or rice to create a substantial salad that can be eaten on its own or added to a buffet table of other salads. It's best not made the night before as cauliflower when cut and left produces a sulphur smell. If you do store in the fridge make sure it's got a lid on!

 

Ingredients

 

1 cauliflower
1 large beetroot
1 large carrot
1/2 red onion
large handful of parsley
small handful of mint
30g almonds
extra virgin olive  oil
apple cider vinegar
salt and pepper
 

 

Method

 
  • Place the cauliflower florets in a food processor and blitz until the cauliflower resembles rice

  • Remove the cauliflower to a large salad bowl

  • Place the grating attachment on the food processor and grate the beetroot, carrot and red onion

  • Add the grated beetroot, carrot and onion to the salad bowl

  • Shred the parsley and mint and add to the bowl.

  • Chop the almonds and add these to the salad.

  • Add 6 tablespoons of olive oil to 2 tablespoons of apple cider vinegar and mix together

  • Add the dressing to the salad and mix well

 

The Health Boost Tip

Being grain free this salad is perfect for those following a gluten free or paleo diet.
Cruciferous vegetables, such as cauliflower, contain the highest concentration of sulphur-containing phytonutrients. A healthy diet is one rich in cruciferous vegetables. 

Download a printable version here

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