I love making an enormous bowl of whatever is left in the fridge. This beauty was the result of a few leftovers, thank goodness they were healthy. The beauty about this salad is that you can virtually pre- make all the ingredients, divide it into jars/containers and have for the next few days, give or take some other ingredients.
To make the dressing I thought why not use an avocado instead of oil?
1 medium sweet potato, roasted and diced
1/2 cup of kidney beans (canned is fine as long as you rinse them well)
1/2 cup cooked brown rice
1 cup chopped kale
1 cup chopped red cabbage
Creamy avocado dressing
1 garlic clove, crushed
1 medium avocado
Juice of 1 lemon
1/2 tsp apple cider vinegar
salt & pepper
To make dressing simply whiz all ingredients in a blender.
Place all salad ingredients in a bowl, and toss through the dressing.
To modify, you can add some grilled chicken, nuts, other greens, herbs, quinoa instead of rice, raisins or cranberries or fresh blueberries instead of sweet potato.
Play with your food, it's good for you!
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You can't go wrong with a good pancake for breakfast. Finding a recipe that is healthy and tastes good can be a little tricky however. I've tried almond meal and find it burns too quickly, I've tried coconut flour and it's just that little bit too dry. Buckwheat or even amaranth flour however both hold up under pressure, and with a touch of yoghurt could even pass for the real deal. This recipe is packed with protein, which will keep you fuller for longer, without the bloat. Enjoy!
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