Rainbow Detox Salad
½ red cabbage, thinly sliced
Red onion, chopped
Orange or yellow pepper, chopped
2 carrots, grated
1/4 cucumber chopped
Large handful coriander or flat leaf parsley chopped
Salt and pepper
1-2 tablespoons olive oil
1 tablespoon organic apple cider vinegar
Finely chopped red chilli pepper (optional)
½ – 1 pomegranate, seeds only,
Method
Mix all ingredients together in a large bowl.
Serve with any fish or meat. Delicious in a wholegrain flatbread with dollops of home made hummus
Will make enough for 6-8 people.
You can keep this in a covered container in the fridge for 4-5 days
Contains the following anti-inflammatory and anti-oxidant nutrients:-
Red cabbage- vitamins A and C, B6, magnesium, anthocyanins (cancer fighting), fibre
Red Onion – quercetin, Vitamin C, potassium, fibre
Carrots – vitamin A from beta carotene, vitamin C, vitamin K, potassium, fibre
Peppers – Vitamin C, folate, Vitamin E and K, beta carotene
Cucumber- potassium, vitamin C, lowers blood sugar
Coriander – quercetin, kaempferol – good for detox, vitamins A,C,K
Olive Oil – good source of Omega 9 and 3; Apple cider Vinegar – probiotic – good for gut bacteria
Pomegranate – very high antioxidant, fibre, vitamins C and K, 124 phytonutrients
Chilli pepper – fibre vitamins, Vitamin C and K, capsanthin -anti cancer
QUINOA TABBOULEH
1 cup (180g) quinoa
2 cups (500ml) veg stock
Generous pinch turmeric
Large bunch chopped parsley
Large handful fresh mint
4 spring onions, chopped
1 tsp cumin (optional)
½ cucumber deseeded and finely chopped (eat the middle bit!)
8 cherry tomatoes, quartered
3 tbsp olive oil
Zest and juice of one lemon
Sea salt and fresh black pepper
Cook quinoa in stock @10 mins. Drain (if not all water absorbed) and leave to stand 5 minutes. You can spread it out on a baking tray to let it dry a bit before putting into a large bowl. Add other ingredients and mix well
Will keep in fridge for up to 4 days
