Farmers Market Salad
This salad is about using what’s fresh and grown near you.
1 small head leafy, green lettuce, washed and dried and torn into bite-sized pieces
1/2 bunch watercress, stems discarded, leaves torn into bite-sized pieces
1/2 bunch arugula, stems discarded, leaves torn into bite-sized pieces
1 large purple spring onion, thinly sliced on the bias
a small handful baby carrots, peeled and boiled for 1 1/2 minutes
1/2 cup shelled English peas
1/2 cup prepared fava beans (remove the whole beans from the large pods, blanch them and then peel the beans from their shells)
a small handful radishes, cut into small wedges
1. Combine all the lettuces together in a large serving bowl.
2. Arrange the onion, carrots, peas, fava beans and radishes on top.
3. In a small bowl, whisk together the shallot, mustard, maple syrup and vinegar. Slowly whisk in the olive oil and season the dressing to taste with salt and pepper.
4. Drizzle dressing over the salad and serve.
This smoothie is hydrating, alkalizing, and energizing. Buy two young thai coconuts and use the water and the meat for this recipe. You can also find coconut meat in the frozen section of certain health food stores.
Add one and a half tablespoons of ground bee pollen granules to a fruit and berry shake of your choice for an energy kick. Our friends at Crussh make a “Love Juice," see below. At Raoul's in Maida Vale in London, they serve up a “Breakfast in a Cup”...