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
> Minty Cashew Pate
> Pecan loaf with carrots and zucchini
> Lazy Salad
> Avocado and Sweet Red Pepper Salsa
> Anti Cancer Broth
> Sushi
> 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
> Minty Cashew Pate
> Pecan loaf with carrots and zucchini
> Lazy Salad
> Avocado and Sweet Red Pepper Salsa
> Anti Cancer Broth
> Sushi
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Borscht with crackers
First make 2 cups thick almond cream and set aside. You do know how to make nut milks by now don’t you? If you are new to this, drop me an email and we’ll send you the recipe, or maybe you need to get the book. They’re all in there! Juice 4 cups beetroot juice, and pour into 4 bowls. Swirl equal amounts of almond cream on top of each bowl, add a sprig of any fresh herb and serve with any cracker you like.