Recipes from Spring 2017 issue of True Natural Health



2 cups cauliflower florets

3 cups small potatoes, quartered to approx. 3 cm cubes

2 zucchini sliced into julienne strips

1½ cups cooked black turtle beans

2 Tbsp extra-virgin olive oil

Organic herb salt to taste


Dressing Ingredients

½ cup or more of VEGAN SOUR CREAM (½ cup cashews soaked for 2 hours, drained and blended with 1 Tbsp or more of fresh lemon juice)

½ tsp fresh lemon juice

1 Tbsp fresh parsley, chopped finely

1 clove garlic, chopped finely

½ tsp coconut nectar

Fresh chives to garnish



  1. Preheat oven to 180ºC. Line a tray with Glad-Bake paper.
  2. In a bowl, combine potato with olive oil and herb salt. In a separate bowl, combine cauliflower and zucchini with herb salt.
  3. Bake potato for 30 minutes or until it is nearly cooked. Add cauliflower and zucchini to tray of potato and bake a further 15 minutes.
  4. Make the dressing and stir in well with the vegetables and the black turtle beans.
  5. Garnish with fresh chives and serve with a green salad.