Autumn 2019 Seminar Lunch Recipes


3 cups grated carrot

2 cups grated beetroot

1 cup chopped fresh parsley

½ cup coarsely chopped raw walnuts

2 Tbsp fresh chives

½ cup dried cranberries (soaked)


Toss all ingredients and add dressing

 Citrus Dressing

¼ cup fresh orange juice

2 Tbsp extra-virgin olive oil

1 tsp minced fresh ginger

1 tsp vegetable salt

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