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Donna Hay’s Green Goddess Buckwheat Salad

in Recipes 0

This salad is a perfect way to include whole grains into your diet. Buckwheat is gluten free and easy to digest. Enjoy!

 

Ingredients

  • 1 ¼ cups (240g) raw buckwheat, rinsed
  • 2 green spring onions (scallions), thinly sliced
  • 4 stalks celery, trimmed and thinly sliced
  • 4 cups (100g) rocket (arugula) leaves
  • 300g snow peas (mange tout), trimmed, blanched & thinkly sliced
  • 1 cup (150g) raw unsalted cashews, toasted & roughly chopped
  • Lemon wedges, to serve

Dressing

  • 1 cup flat leaf parsley leaves
  • 1 cup mint leaves
  • ¼ cup (60ml) lemon juice
  • 2 green onions (scallions), chopped
  • 1/3 cup (95g) natural Greek-style (thick) yoghurt
  • sea salt & cracked black pepper

 

Method

  1. Bring a large saucepan of water to the boil. Add buckwheat and cook over high heat for 6 minutes or until tender. Drain and rinse under cold water. Set aside.
  2. To make the dressing, place the parsley, mint, lemon juice, onion, yoghurt, salt & pepper in a small food processor and process until smooth.
  3. Divide the buckwheat, onion, celery, rocket, snow pea and cashew among bowls and drizzle with dressing. Sprinkle with pepper and serve with lemon wedges.

 

 

 

Serves 4

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Cleansing Carrot & Apple Cake

in Baking, Recipes 3

This cake is the marriage of Sandra Cabot’s Liver Cleansing Carrot Cake and my grandmother’s Apple Tea Cake. It is so simple, nourishing & delicious. You can also swap around the flours to suit you. We have used Teff flour for its incredible nutritional punch. It is the smallest grain in the world and is high in fibre, protein and iron. Enjoy!

 

Ingredients

1 cup Teff flour (you can also use 50:50 combinations of flours: plain, spelt, almond meal, buckwheat)

3/4 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon celtic sea salt

1/2 cup coconut sugar (you can use organic brown sugar)

2 organic free-range eggs (soaked chia seeds for an egg free version)

5 tablespoons cld-pressed oil (light olive oil, coconut oil, rice bran oil)

1 cup grated carrot

1 apple, peeled & diced (Sandra uses 400g crushed pineapple – drained & rinsed)

1/4 cup walnuts, chopped (you can also use sunflower seeds for crunch)

* option to add 1/4 cup desiccated coconut (adds a nice flavour)

 

Method

Preheat oven to 175 C

Thoroughly mix together all ingredients except the carrots, apple & walnuts.

Fold in the carrots, apple & walnuts.

Grease or line a cake tin (usually 20cm circle).

Bake in oven for 35-40 minutes.

 

* You can purchase Teff flour from organic and health food stores. In Melbourne you can visit Organically Grown, Aunt Maggie’s or Irevive.