Recipe from Spring 2018 issue of True Natural Health
Mixed green leaves
1 punnet of blueberries
2 sticks of celery, chopped
2 ripe tomatoes
1 yellow capsicum
Arrange leaves around edge of a large platter.
Chop carrot into chunks. Slice orange into six wedges, then cut flesh off skin with a sharp knife. Add carrots and orange to food processor and pulse for a few seconds to the desired consistency – you don’t want mush!
Peel apple, cut into quarters and remove core. Peel beetroot and cut into chunks. Place apple and beetroot in food processor and pulse until desired consistency.
Slice capsicum into thin strips.
Arrange the vegetables in strips on the platter in the order of the colours of the rainbow – tomato, carrot, capsicum, green leaves, celery, blueberries, beetroot.