My mother came from the age of pressure cookers. Consequently, I had an aversion for beans, in particular, though I disliked all vegetables. They were cooked for so long that they turned this strange colour. As I got older, I learned to love vegetables and now find that salads and fresh greens make you feel so much better.

They definitely give you more energy and I’m sure they make you live longer, which, to me, is quite important.

MORNING HEALTH KICK  DAIRY FREE/GLUTEN FREE/VEGAN/VEGETARIAN

Prep time: 5mins Serves: 1 Skill level: Easy

INGREDIENTS

1?2 teaspoon ground turmeric freshly ground black pepper olive oil, to top up

LET’S COOK

Place the turmeric onto a tablespoon and grind on some black pepper. Top up the spoon with olive oil and then down the hatch!

 

KALE SALAD

INGREDIENTS

1?2 cup pine nuts
1 carrot, peeled and grated
6 young fresh kale leaves, (homegrown if you have it), finely shredded 1 small beetroot, peeled and grated
seeds from 1?2 pomegranate
6 spring onions, finely chopped or 1?2 red onion, finely chopped
1?2 avocado, peeled and sliced

DRESSING
1 tablespoon olive oil
1?2 tablespoon each: pomegranate molasses, cider vinegar

LET’S COOK

Toast the pine nuts in a dry frypan for a couple of minutes and set aside to cool. For the dressing, place the ingredients in a small bowl and whisk together.

 

HEALTHY CABBAGE SALAD GLUTEN FREE/VEGETARIAN

 Prep time: 5mins Serves: 2 as a side Skill level: Easy

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INGREDIENTS

1?2 cabbage, grated
4-5 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar grinds of rock salt
grated parmesan, to taste
lemon slices, to serve

LET’S COOK

Mix everything together in a bowl and serve with the lemon slices.

TIP: You can swap the cabbage for finely grated beetroot – including the leaves.

Recipes from Charity Cookbook , Cooking 4 Change. 

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