GREEN GOODNESS
Utterly wholesome and full of good nutrition, this green dish provides tired bodies with a quick and sustainable energy hit.
Serves: 4
For the salad:
• 400g (6 cups) tinned black beans, drained and rinsed under cold water
• 100g (⅔ cup) frozen peas
• 50g (⅓ cup) edamame beans
• 35g (½ cup) coriander, roughly chopped
• Zest 1 lime
• 1 courgette
• ½ pink grapefruit
• 2 baby gem lettuce
• ½ small avocado, stoned, peeled, sliced and dressed with a little lime juice
For the dressing:
• ½ small avocado, peeled
• Juice ½ pink grapefruit
• Juice 1 lime
• 1 tsp agave nectar
• ½ red chilli, deseeded
• Salt and freshly ground black pepper
1 Put all the dressing ingredients in a small food-processor or blender and blitz until smooth. Season to taste.
2 Put the black beans, peas, edamame beans, coriander and lime zest in a large bowl. Grate the courgette using a food-processor or by hand. Segment the grapefruit using a very sharp knife and add to the bowl along with the grated courgette. Toss with half of the dressing.
3 Serve with the baby gem and avocado and the remaining dressing drizzled all over.
Per 100g
Carbs 21g, Sugar 6.5g, Protein 10g, Fibre 7.5g, Fat 6.5g, Sat Fat 1.5g, Salt trace
PEA AND GNOCCHI EXTRAVAGANZA
Expect your carb cravings to be quelled and your energy levels boosted — all without leaving you feeling weighed down, bloated or sluggish.
Serves: 4
For the dressing salad:
• 350g (3 ½ cups) vegan gnocchi
• 150g (1 cup) frozen peas
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Singolo numero digitale
July/August 2017
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