Turkey and pomegranate salad with warm clementine dressing 2 shallots olive oil 2 clementines 2 tablespoons red wine vinegar 250 g leftover free-range turkey 100 g mixed nuts and
COMPARTIR
Curried Parsnip and Coconut Soup Olive or coconut oil 1 large onion, peeled and roughly chopped 2 cloves garlic, peeled and roughly chopped 1 thumb-sized piece fresh ginger, peeled and
Almond, cranberry and ginger cookies 220g ground almonds (or wiz up blanched almonds until a powder consistency) 1 tsp cinnamon 1 tsp allspice ¾ tsp ground ginger ½ tsp nutmeg
Baked Apples with Spicey Ginger Oatmeal Serves 4 4 apples juice from 1/2 lemon Apple Oatmeal 1/2 cup rolled oats 1/2 cup unsweetened apple juice (or milk of choice
Mocha Truffles 12 medjool or soft dates, pitted 5 tbsp rolled oats 3 tbsp dried shredded coconut, unsweetened 1 tbsp extra virgin coconut oil, room temperature 2 tbsp cacao
QUINOA TABBOULEH SALAD Serves 4 1 cup quinoa 1 ¾ cups water or stock 1 tsp turmeric powder 2 medium tomatoes, diced into eighths 1/2 cucumber, slice lengthways, remove
Autumn Mallorcan Tabbouleh Salad 1.5 cups quinoa 3 cups vegetable stock 1 tsp turmeric powder 250g local white grapes, halved and deseeded 4 fresh local figs, diced 150g
CHIA & APPLE CRUNCH PARFAIT 1 cup milk of choice (oat milk, almond milk or coconut milk) 4 tbsp chia seeds zest from ½ lemon Warm Apple Crunch
