Salads
Wild rice salad in capsicum (Serves 4)

Vitamins B1, B2, B3, B5, B6, E, C, beta-carotene, folate, iron, magnesium, manganese, phosphorous, copper, zinc, carbohydrates, fibre, protein, omega-6, calcium, selenium

Ingredients

Capsicum cups for serving: 4 capsicums (cut into half and deseeded)

For the salad:

  • 1-cup wild rice (steamed)
  • ½ cup green, yellow, red peppers chopped
  • ½ cup cucumber, tomato, celery chopped
  • 1-tablespoon coriander leaves chopped
  • 1-tablespoon walnut chopped
  • 2-3 orange segments peeled and chopped
  • 1 teaspoon lemon juice
  • Salt to taste
  • Freshly ground pepper

Method

Mix the salad ingredients. Serve in capsicum cups.

Carrot and bell pepper salad (Serves 2)

Vitamin A, B, C, B6, beta-carotene, fibre, potassium, iron, limonene, calcium, folate, chromium,

Ingredients

  • ½ cup yellow and red pepper - chopped
  • 1-cup carrot - chopped
  • 1-tablespoon parsley - chopped
  • 1 teaspoon lemon juice
  • Freshly ground pepper
  • Salt to taste

Method

Mix the ingredients. Serve.

Water chestnut salad with sprouted peanuts (Serves 2 to 3)

Ingredients

  • 1-cup water chestnut peeled and steamed
  • ½ -cup sprouted peanuts steamed (soak raw peanuts overnight and sprout)
  • ½ cup zucchini sliced and steamed
  • Salt to taste
  • Freshly ground pepper

Method

Mix the ingredients. Serve.

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