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