Menu
> Sunflower Greens with minty peas and spicy radish
> Red Peppers & Batavia lettuce leaves stuffed with lemon and coriander hummous
> Almond apple and blueberry smoothie for one
> A English Smoothie
> Winter salad and relish
> A Spicy Winter salad
> Potassium Broth
> Hazelnut Savoury
> Raw Chutney
> Juicy Green Salad
> Flax Crackers
> Sunflower pate
> Rich Protein Breakfast
> Raw Asparagus Salad
> Borscht with crackers
> Asparagus tips with purslane and young spinach leaves
> Burgers with Mango Chutney
> Carob Cakes
> Winter Coleslaw
> Simnel Cake
> Red Peppers & Batavia lettuce leaves stuffed with lemon and coriander hummous
> Almond apple and blueberry smoothie for one
> A English Smoothie
> Winter salad and relish
> A Spicy Winter salad
> Potassium Broth
> Hazelnut Savoury
> Raw Chutney
> Juicy Green Salad
> Flax Crackers
> Sunflower pate
> Rich Protein Breakfast
> Raw Asparagus Salad
> Borscht with crackers
> Asparagus tips with purslane and young spinach leaves
> Burgers with Mango Chutney
> Carob Cakes
> Winter Coleslaw
> Simnel Cake
A rather English Smoothie
Start by chopping a medium carrot and a small beetroot, and blend. Then add your chosen greens, spinach, broccoli, baby sunflowers etc.
Then whiz in a few figs with their soak water.
Pour into a bowl and scatter liberally with finely shredded sage leaves. It’s a really warming herb, and tastes fantastically savoury, contrasting with the rich blend of the greens and root veggies.