Beautiful, colourful and nutritiously yummy salad. Beat the bloat, eat a rainbow! INGREDIENTS: 2 avocados, 1 orange, 1 red Ramiro pepper, bunch of parsley leaves, juice of 1 lime, 2 tbsp extra virgin olive oil. METHOD: Scoop the avocados, peel the orange and chop it all up. Cut the Ramiro pepper into little stripes. Chop the parsley. Whisk the lime juice with the olive oil and mix all the ingredients together. That’s it, ready in 5 minutes! Serve with some scrambled eggs for

Inspired by @ameliafreer fellow Nutritional Therapist and author of #cooknourishglow #eatnourishglow Delicious and nutritious… I’m saying YES!!! INGREDIENTS: 200 g cashew nuts (soaked in warm salty water), 150 g dried pitted dates (soaked in warm water), 2 tbsp chia seeds, 4 tbsp almond butter, 2 tbsp of organic cacao powder, 4 tbsp of melted coconut oil, a pinch of sea salt, 5 tbsp dessicated coconut. METHOD: Soak cashews and dates for a minimum of 30 minutes (cashews ideall

New recipe right on time for #WorldVeganDay celebrated by vegans around the world on 1 November. I came up with this recipe when I had some quinoa left over from making a salad the other day. It turned out delicious, especially in combination with the fresh taste of cucumber salad. INGREDIENTS: 150 g quinoa (soaked overnight), 2 large sweet potatoes, 1 onion, 2 eggs, 1 tsp cinnamon, 2 tbsp coconut flour, coconut oil for frying. METHOD: Rinse and cook quinoa with a little sea