MARINATED BROCCOLI, CABBAGE & MUSHROOM SALAD
This morning I made a big salad based on Lisa’s fabulous Marinated Broccoli and Mushroom Salad and warmed it in the dehydrator for lunch.

 

SALAD

  • 1 small green cabbage, chopped
  • 1 head broccoli, chopped
  • Handful of baby corn, chopped
  • 6 or so mushrooms, sliced

DRESSING

  • 2 tblspn balsamic dressing
  • 2 tblspn honey
  • 2 tblspn flax oil
  • 1 tblspn toasted sesame seed oil
  • 1 tspn smoked paprika
  • 2 cloves garlic, crushed
  • Grinding of Himalayan salt
  • Grinding of black pepper

Toss the salad in the dressing and warm in the dehydrator.

There was plenty left as a side dish for dinner as well, so we had the last of the remaining carrot walnut burgers from the other day, with some green leaves, sliced avocado and a second helping of that salad on the side.

ALMOND CHOCOLATES WITH SOFT CENTRES
1 cup cacao butter, melted in dehydrator
1/3 cup agave
1/3 cup mesquite
2/3 cup cacao powder
1 grinding of Himalayan salt
2 figs
Almond butter

Stir agave, mesquite, cacao & salt into the melted cacao butter. Pour a spoonful of chocolate into each silicon mould. Add a teaspoon of almond butter and a small piece of fig to each mould. Top with the rest of the chocolate. Cool in the fridge until ready to serve.

Delicious 🙂