Recipes

Ingredients

¾ cup firmly packed baby leaves (micro sorrel, parsley, coriander & radish leaves). Any salad leaves will work.

100g brussel sprouts thinly shaved, reserve a few leaves to garnish

1 cup crunchy sprout combo

1 small carrot julienned

2 tablespoons pumpkin seeds

2 tablespoons sunflower seeds

1 tsp sesame seeds

1 tablespoon white vinegar

4 eggs

½ avocado, sliced thinly

Kale pesto: makes ¾ cup

25g roasted almonds

25g roasted cashews

1 garlic clove crushed

1 cup baby kale leaves, roughly chopped

¼ cup extra virgin olive oil

10g finely grated parmesan

Salt & pepper to taste

Pulse nuts & garlic in a food processor until coarsely chopped. Add kale & oil, pulse till smooth paste. Add parmesan cheese & salt & pepper. Pulse until just combined.

Avocado yoghurt dressing: makes 1 cup

1x avocado, roughly chopped

¾ cup Jalna Natural Greek Yoghurt

¼ cup basil leaves

Juice of 1 small lemon

1 tablespoon olive oil

Place all ingredients in a food processor and pulse until smooth.