How about making your salad the main dish. This potato and steamed/boiled beetroot is just the job to beef up a salad and turn it into a main course option. Simply put on extra potatoes the previous night to add them to a salad the next day. Many of these ingredients can be bought of the shelf ready made with little to no preparation time.
Recipe: Potato Salad
1 boiled organic baby potatoes (with skins)
Beetroot precooked & cubed
6 radishes halved
Garden Herbs (Rocket/Coriander Here).
½ Yellow Pepper
Sweet Pakora or portion of Butter Beans
2 Tbsp cold pressed oil
1 tbsp Pesto
Little Salt if necessary
- Mix all together an cover with a plate for 5-10mins This is the secret to a good salad…letting the flavours infuse.
- Benefits: This recipe gives a slow release of glucose (energy) with plenty of raw foods rich in enzymes to facilitate digestion. A lighter way to eat during the summer months when temperatures and sunlight affect appetite and nutrient requirements change.