Recipes from Spring 2021 issue of True Natural Health



4 sprigs fresh mint leaves
4 sprigs fresh flat leaf parsley leaves
¼ red onion, peeled
1 carrot, peeled and roughly chopped
1 green apple, cored and cut into quarters
400 gm fresh beetroot, peeled and quartered
Juice 1 lemon
20 gm olive oil
Pinch salt and pepper to taste

Add all ingredients to a blender and chop to required consistency.
Dress up the salad with some edible flowers and a garnish of capsicum, cucumber and chives.