Healthy Food
Recipes
Ingredients:
¼th pound (112.5g) young rainbow chard, (leaves and stems sliced)
1 small bunch arugula leaves, trimmed
¼th pound (112.5g) baby romaine leaves
4 baby cucumbers, thinly sliced
16 Baby kiwi, halved
1 Tbs (15 ml) Lavender flowers
6-8 Apple mint leaves, torn
1 large orange bell pepper, sliced
⅛th cup (30ml) fresh lemon, orange and lime juice combined
¼th cup (60ml)Sunflower oil
1 tsp (4g)raw sugar
Salt and Pepper to taste
Organic Gardener’s Salad
Non-Alcoholic
Hot Toddy
Ingredients:
1 Cup water
1- inch piece fresh ginger, scrubbed and thinly sliced
1 ORGANIC INDIA Lemon Ginger Tea Infusion bag (optional, for enhanced flavor)
2 Teaspoons fresh lemon juice
1 Tablespoon honey
½ to 1 Teaspoon ORGANIC INDIA Immune Lift Fermented Adaptogens
½ Teaspoon ORGANIC INDIA Ceylon Cinnamon (2 capsules, optional)
Warmed
Lentil Salad
Ingredients:
1 block tofu, drained, sliced and patted dry with a paper towel
3 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed
15-20 cherry tomatoes
1 red onion, diced
1 teaspoon dried herbs
1 can Organic Brown Lentils (rinsed and drained)
1 courgette, sliced lengthways
Organic Paleo Savoury Mix (to serve)
Ingredients:
10 oz Baby kale
1/4 cup Olive oil
2 tbsp Lemon juice
2 cloves Garlic (minced)
1/4 tsp Sea salt
1/4 tsp Black pepper
1/2 cup Parmesan cheese (shaved or shredded)
1 medium Avocado (cubed)
1/3 cup Pine nuts (preferably toasted)
Baby Kale
Avocado
Salad
Ingredients:
3 cups diced fresh papaya
2 cups cherry tomatoes, halved (optional)
1/2 cup chopped cilantro
3 to 4 green onions, thinly sliced into rounds
1 jalapeno pepper, seeded and finely diced
1 to 2 limes, juiced
dash extra virgin olive oil
1/2 teaspoon Herbamare or sea salt
