The Yoga Tree’s favourite Nutritionist Jen O’Callaghan from Nutrition 4 Living
The below is one of the recipes Jen demonstrated at our January Retreat last year.
Ingredients
Cooked quinoa
1/2 tbsp. sunflower seeds¼ cooked/grated raw beetroot
150mls of stock
1 tomato, chopped
1 carrot, grated
¼ red onion, finely sliced
1 tbsp chopped coriander
1 tbsp chopped mint
3 tbsp sprouts
1tsp smoked paprika
Dressing:
1 garlic clove, minced
1 tablespoon Dijon mustard
1/4 cup raw apple cider vinegar
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
salt and pepper, to taste
Method:
Place all the ingredients of the salad in a bowl, mix well. Make dressing and pour over salad.
Dressing:
Combine all of the ingredients in glass mason jar, then seal the lid and shake until the honey dissolves and the ingredients are well combined.
Seriously healthy and delicious!! Thanks Jen!
Enjoy!
