“Add a little turmeric, ginger or lemon to your meals to help aid
digestion, as well as to keep any winter ails at bay.”
Walnut pesto
Walnut
pesto
Makes 1/2 cup
·
1 garlic clove
·
1 cup basil leaves
·
1/2 cup flat-leaf parsley leaves
·
1/2 cup (60g) walnuts
·
2 tbs extra virgin olive oil
·
2 tbs lemon juice
Whiz garlic in a food processor until finely chopped. Add
basil, parsley, walnuts and oil, then whiz until coarsely chopped. Add lemon
juice and stir to combine. Season and serve immediately.
Sprouted quinoa, beetroot & goat’s curd salad
Sprouted
quinoa, beetroot & goat’s curd salad
Serve 4-6
Use organic quinoa in this recipe, as any pesticide or
chemicals present in non-organic quinoa could inhibit the sprouts from growing.
Sprouting grains, seeds and legumes unlocks the nutrients in them and makes
them easier to digest. Begin this recipe 2 days ahead
·
1/2 cup (100g) organic red quinoa
·
2 large beetroot, peeled, cut into thin matchsticks
·
1 baby cos, leaves separated
·
1 bunch flat-leaf parsley, leaves picked
·
1 cup (160g) almonds, roughly chopped
·
100g goat’s curd or soft goat’s cheese
·
Seeds of 1 pomegranate
Orange dressing
·
1/3 cup (80ml) orange juice
·
1/4 cup (60ml) apple cider vinegar
·
1/3 cup (80ml) extra virgin olive oil
·
1 garlic clove, slightly crushed
Place quinoa in a fine sieve. Rinse under cold running water
until water runs clear. Transfer to a large glass jar and fill with enough cold
filtered water to cover quinoa. Stand for 30 minutes. Cover the jar with a
piece of muslin cloth or clean Chux and secure with an elastic band. Invert jar
over a sink and strain water. Rest jar, upside down on a rack until water has
drained. Turn the jar right-side up and stand at room temperature for 8-12
hours until quinoa starts to germinate. Rinse and strain the quinoa, repeating
process, three times a day with cold filtered water for 48 hours or until
sprouts have grown to desired length. Cover jar and chill for up to one week.
To assemble salad, arrange beetroot, lettuce and parsley on a plate. Top with
sprouted quinoa, almonds and goat’s curd. For the dressing, combine all
ingredients in a jar. Seal jar and shake to combine. Remove garlic clove.
Drizzle salad with orange dressing and scatter over pomegranate seeds to serve.
