{ TANGO WITH TORTILLAS, CLE-ANN COMBINES CHOCOLATE INTO HER SAVOURY DISHES FOR A PLEASANT SURPRISE. }
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Simple Sea Vegetable Salad with Kelp Noodles { YOU WOULDN’T BELIEVE JUST HOW NUTRITIOUS THIS DELICIOUS SALAD. WITH NUTRIENTS COMING STRAIGHT FROM THE SEA! } Contributor: The Whole Foodies { INGREDIENTS } 1 pkt The Whole Foodies Sea Vegetables 1/2 cup The Whole Foodies Kelp Noodles 1 clove of garlic, grated 1/2 tsp grated fresh ginger 1/2 avocado tamari or soy sauce tamari or soy sauce Apple cider vinegar, to taste 2 cups of greens (spinach, lettuce and kale) 1/2 cup toasted slivered almonds Salt and pepper to taste { METHOD } Open the kelp noodles and drain. Place in
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HERBED CUCUMBER, BEAN, AND PEA NOODLE SALAD WITH PEANUT DRESSING { THE DAYS ARE HOT AND IT’S TIME FOR FRESH CHOICES FOR LUNCH AND DINNER. THIS HERBED CUCUMBER, BEAN, AND PEA NOODLE SALAD WITH PEANUT DRESSING IS JUST WHAT WE NEED FOR WARM SUMMER NIGHT DINNERS OUT ON THE PORCH. } Contributor: Amy Chatwin { INGREDIENTS } FOR THE DRESSING 1 tablespoon toasted sesame oil2 tablespoons lime juice1 tablespoon peanut butter1 teaspoon brown sugar2 garlic cloves, crushedpinch of chilli flakesFOR THE SALAD 100 grams gluten free rice noodles, prepared as per packagelarge handful of green beanslarge handful of snowpeas1 small
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RAW PAD THAI SALAD { THIS RAW VEGAN SALAD IS UNBELIEVABLY GOOD FOR YOU. AND TASTY TOO! } Contributor: The Whole Foodies { INGREDIENTS } SALAD 1 packet Kelp Noodles 1 tsp The Whole Foodies cold pressed sesame oil 2 cups shredded green cabbage 1 large carrot, grated 1 zucchini, grated 4 green spring onions, sliced 1 cup bean sprouts 1 cup coriander, chopped 1/2 cup fresh mint leaves 1/2 cup cashews, chopped   SESAME GINGER DRESSING 1⁄2 cup The Whole Foodies Unhulled Tahini 3 tbls tamari 1 tbls The Whole Foodies Rice Malt Syrup 1⁄4 cup apple cider vinegar
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MANGO, AVOCADO AND BLACK BEAN SALAD { SWEET MANGO, CREAMY AVOCADO AND HEARTY BLACK BEANS MAKE THIS A SUMMER SALAD WITH STYLE AND SUBSTANCE. LET’S MAKE THE MOST OF TROPICAL SUMMER PRODUCE AND PUT IT FRONT AND CENTER ON OUR PLATES! } Contributor: Amy Chatwin { INGREDIENTS } 6 cups baby spinach leaves (or 6 very large handfuls) 1 medium mango (your favourite variety) 1 large avocado 1/2 medium red onion 400 gram tin black beans   FOR THE DRESSING Juice of 1 lemon 1 tablespoon wholegrain/seeded mustard 1 tablespoon olive oil 1 tablespoon maple syrup { METHOD } Place
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LLN COLOURFUL QUINOA SALAD { A FRESH AND COLOURFUL SALAD USING WHOLE FOOD INGREDIENTS TO NOURISH. } Contributor: Casey-Lee Lyons { INGREDIENTS } 3 cups (420g) cooked quinoa, cooled* 1.5 tbsp (30ml) extra virgin olive oil Zest of 1 lemon 3 tbsp (60ml) fresh lemon juice 1/2 small red onion, finely diced (or 3 spring onions, finely chopped) 1/2 cup (10g) fresh mint, chopped 1/2 cup (10g) fresh parsley, chopped 3/4 cup frozen baby peas Arils (seeds) from 1 pomegranate** 1/3 cup (45g) pistachios, roughly chopped Pinch pink salt and cracked black pepper { METHOD } In a mixing bowl
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Spring Salad with a Mandarin & Sesame Dressing { THIS BEAUTIFUL CRUNCHY SALAD CAN BE TOSSED TOGETHER IN JUST 15 MINUTES AND IS SURE NOT TO WILT THROUGHOUT A DINNER PARTY! } Contributor: Anthea Amore { INGREDIENTS } ½ cup lightly blanched broad beans, cooled, skins removed ¼ cup freshly shelled peas 8-10 asparagus spears, blanched, halved lengthways 1 medium golden beetroot, thinly sliced 12-15 snow peas, blanched MANDARIN & SESAME DRESSING ¼ cup mandarin or orange juice 1 tablespoon toasted sesame oil 1 tablespoon cold-pressed olive oil ½ teaspoon quality salt 1 teaspoon finely minced fresh ginger 1 small
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ROAST PUMPKIN, FETA & QUINOA SALAD { THIS SALAD IS THE PERFECT SIDE DISH OR MAIN MEAL. THE KOJA SALAD TOPPER BOOSTS THE AMOUNT OF PROTEIN AND ENSURES THERE ARE NO BORING SALADS AROUND HERE! } Contributor: Koja { INGREDIENTS } 1 cup uncooked quinoa Fresh rocket leaves (approx. 150g) 2 cups diced pumpkin 1 cup cherry tomatoes 1/2 cup feta 1 tbsp olive oil Lemon juice KOJA Pumpkin Seed and Cranberry Salad Topper { METHOD } Preheat a fan-forced oven to 180 degrees Celsius. Cut the skin away from the pumpkin and roughly dice. Drizzle with olive oil and
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