Kale & Dandelion Soup

Ingredients

2 portions

• 1 ⁄ 2 an Onion, chopped

• 2 large Celery Stick, chopped

• Small handful of Dandelion

• 2 Garlic Cloves chopped

• 3-4 leaves of Kale, destemmed & chopped

• 1 large handful of Spinach

• 1/2 cup of peas

• 2-3 florets of broccoli

• 1/2 inch piece of ginger, grated

• 1/2 inch piece of turmeric, grated

• 1 handful of cilantro

• 1 handful of parsley

• Pepper & Salt to taste

Instructions

Add one liter of water to a pot. Add all the ingredients except the cilantro and parsley.

Let the soup come to a boil for a few minutes then drop it down to a simmer for about 10-15 minutes (or until the broccoli has cooked through).

Turn the soup off and let it cool down for 5-10 minutes. Add the soup to a heat proof blender with the fresh parsley and cilantro.

Blend until smooth. Alternatively an immersion (hand held) blender can be used.

Spring Pilau

Ingredients

2 portions

• 1 ⁄ 4 cup Barley (not GF)

• 1/4 cup cracked Bulgur (not GF)

• 1/4 cup pure Buckwheat

• 1/4 cup brown Lentils

• 1-2 Carrots, grated

• 1 tbsp of extra virgin Olive Oil

• Juice from 1 Lemon

• 1/4 cup chopped Parsley

• Salt & Pepper to taste

Instructions

Rinse the barley and add to a pot with 3 cups of slightly salted water. Bring to a boil and then leave to simmer for 15-20 minutes.

Add the rinsed cracked bulgur, buckwheat and lentils and simmer for a further 20 minutes.

Once cooked, strain and let cool. Add the olive oil, salt, pepper, lemon, parsley and carrot. Stir well to combined.

Email us for the gluten free version =)