Makes: 5 cups
Total: 40mns/3 hours
This granola is a wonderful alternative to breakfast cereal. Its made with buckwheat which makes it Gluten-free. It contains wonderful natural sugars and fibre from fruits which gives you the boost you need in the morning, and seeds which provide lots of healthy fats. Combine it with your favourite nut milk and you have a delicious balanced breakfast that's gluten/sugar and dairy free.
4 cups Sprouted Granola
2 cups raisins or cranberries soaked
1 1/2 cup seeds (sunflower and pumpkin)
3 apples chopped small
2/3 cups date puree
8 tablespoons lemon juice
Zest of two lemons
Vanilla to taste
1/2 teaspoon cinnamon powder
pinch of salt
Tip: Serve with almond milk for a balanced and delicious gluten-free/dairy-free and sugar-free breakfast.
Makes: 4-6 portions
Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. Spinach is one of my favourite leafy vegetables and I always have some handy in my fridge. It is Nutritional Powerhouse and packs in lots of iron, Vitamin K, A, C and Calcium and is packed with powerful antioxidants.
350g asparagus spears, stalks chopped, woody ends removed.
3 shallots, diced
2 cloves garlic, minced
2 large handfuls of spinach
700ml vegetable stock (fresh if possible)
1 tablespoon Coconut oil
Olive oil for drizzling (optional)
Himalayan pink salt and cracked black pepper
Tip: You can save some asparagus tips and put them into the soup before serving.
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