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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Winter Coleslaw
Winter Coleslaw
Slice the fennel incredibly finely, a mandolin blade is useful,and drop the result into a bowl of iced water with some lemon juice. Leave it while you organise a dressing, (your choice), Grate the cabbage and carrots, and roughly combine in a large bowl. Add the drained fennel slivers, and finally grate the apples straight into the bowl, toss quickly, add the dressing and serve at once.