Ingredients

• 2 large bananas, peeled and sliced
• 4 large mushrooms, sliced
• 1 apple (peeled if not organic), finely sliced
• 1 medium sized beetroot, peeled and grated if raw, or cooked and cut into slices.
• ¼ cup raisins
• ½ cup cashews (optional)
• ¼ cup tahini
• 1 cup plain, unsweetened yogurt (kefir yogurt works well*)
• 2 rounded tablespoons mild liquid honey
• ½ teaspoon freshly ground mustard seeds

Method

• Place the bananas, mushrooms, apple, beetroot and raisins in a salad bowl.
• Gently blend remaining ingredients in a separate bowl.
• Pour the dressing over the salad mix and gently fold all ingredients together before serving.
• This recipe is best made just a short time before serving.

*If you want to know more about kefir and how to purchase the grains, you can contact me.

Ingredients

• 600g pumpkin
• 2-3 cloves garlic
• 1 teasp. cumin
• ½ teasp. paprika
• 1 teasp. turmeric
• Salt and pepper
• 1-2 tablesp. honey
• 2 tablesp. olive oil or coconut oil
• 4 cups baby spinach leaves
• 2 tablesp. pumpkin seeds
• 2 tablesp. sunflower seeds
• 3-4 tablesp. cashew nuts

Dressing

• 1 tablesp. honey
• 1 tablesp. hot water
• 1 teasp. olive oil
• Juice of ½ lemon (opt.)

Mix well together and add to the salad when it is ready to be served.

Method

1. Pre-heat oven to 200 degrees C
2. Peel pumpkin and cut into chunks about 1.5 cm and put in a lined baking tray.
3. Sprinkle thinly sliced garlic and spices over the pumpkin chunks.
4. Drizzle over honey and oil.
5. Bake until browned and tender. Turn vegs over after 20 minutes or so.
6. Add cooled pumpkin to baby spinach with sunflower and pumpkin seeds and cashew nuts.
7. Add dressing to the salad and gently mix through.
8. The dressing should be added immediately prior to serving.

Ingredients

• ¼ cup cider vinegar
• ¼ cup olive oil
• 1-2 dessertspoons liquid honey

Method

1. Pour ingredients into a small glass jar
2. Add salt to taste, stir well
3. Drizzle over your salad and enjoy
4. Keep the rest in the fridge for next time

Optional extras: crushed garlic, ½ tsp. ground ginger or chopped fresh ginger, ground black pepper

Here are a couple of ideas for using these wonderful summer veges and fruits and freshly harvested honey!

1. Cucumber Salad - Serves 4

Ingredients

• 2 medium sized cucumbers, peeled and thinly sliced (if Lebanese cucumbers are used, there is no need to peel them)
• 1-2 spring onions finely sliced
• ¾ cup plain unsweetened yoghurt
• 1-2 tablespoons liquid honey
• Crushed garlic 2-4 cloves as preferred
• Sprigs of parsley or nasturtium flowers to garnish

Method

1. Place the cucumbers and spring onions in a shallow dish.
2. Combine remaining ingredients well in a separate bowl, and pour over the cucumber and spring onion. Gently mix together.
3. Garnish as desired

2. Banana and Beetroot Salad - Serves 4-6

Ingredients

• 2 large bananas peeled and sliced
• 1 apple (peeled if not organic) and finely sliced
• 1 med sized beetroot, peeled and grated if raw, or cooked and cut into slices.
• ¼ cup raisins, ½ cup cashews (opt)
• ¼ cup Tahini
• 1 cup plain, unsweetened yogurt (kefir yogurt works well*)
• 2 rounded tablespoons mild liquid honey
• ½ teaspoon freshly ground mustard seeds

* If you want to know more about kefir and how to purchase the grains, you can contact us.

Method

1. Place the bananas, apple, beetroot and raisins in a salad bowl.
2. Gently blend remaining ingredients in a separate bowl.
3. Pour the dressing over the salad mix and gently fold all ingredients together before serving.