Recipe from Summer 2018/19 issue of True Natural Health – Spring 2018 Seminar Lunch


2 cans mixed beans (or beans you prefer)

½ cup chopped shallots

1 cup diced tomato

3 cups raw baby spinach

Sea salt and black pepper (to taste)


1 Tbsp lemon juice

½ tsp whole-grain mustard

1 tsp of honey

Blend in a blender and add olive oil till thick enough to coat.