Week 5 – Monday Recipes
Edamame Chick Pea Salad
Serves 4 Ingredients 1 can (15 oz.) chickpeas, drained, rinsed and dried 10 oz. cooked edamame ½ tbsp. olive oil ¼ tsp. salt ¼ tsp. ground cumin ¼ tsp. cayenne pepper ¼ tsp. ground ginger ½ cup almonds, slivered 2 small apples, chopped Handful of pomegranate seeds For...
Grilled asparagus with blackberries and cashews
Serves 4 Ingredients 4 wooden skewers, soaked in water 12 fresh asparagus 1 pint of blackberries 1 tsp. olive oil 2 tsp. cashews 1 tsp. agave syrup Salt and pepper to taste Preparation method 1. Preheat the grill to high and wash the asparagus and blackberries. Skewer...
Apple and Cucumber Juice
Serves 1 Ingredients 2 apples ½ cucumber 1 stick celery 1 handful of spinach 1 handful of watercress Small piece root ginger Preparation Method 1 Juice all ingredients; add ice or water, as required.
Crispy Quinoa Cakes
Makes 15 cakes Ingredients 4 tablespoons of coconut oil 1.5 tablespoons almond butter 4.5 tablespoons pure maple syrup 2oz/60g raw cacao powder 1.5oz/45g popped quinoa small cake cases Preparation method 1 Place the coconut oil, almond butter, maple syrup and raw...
Avocado and Tomato on Rye Bread
Serves 1 Ingredients 1 slice rye bread ½ an avocado, sliced 1 large tomato, sliced lime juice Preparation method 1. Lightly toast the rye bread. 2. Arrange the avocado and tomato slices on top and sprinkle with lime juice.