The ‘heal’thy way

Brown rice salad Ingredients

1/2 cup brown rice, cooked to packet instructions and cooled 1/2 an onion, finely diced 1/2 cup sweet corn kernels, steamed 1 small tomato, seeded and diced finely 1/2 a carrot, thinly julienned or spiralized 5-6 picked jalapeños Handful of salad leaves, spinach preferred 1/2 cup avocado, diced 5-6 strawberries, hulled and halved 2 tbsp coriander, finely chopped 2 tbsp pumpkin seeds or chopped up walnuts 2 tbsp, dried cranberries or chopped up dried figs.

For the dressing 2 tbsp extra virgin olive oil 2 tbsp maple syrup 2 tbsp apple cider vinegar 1 tsp coarse grained mustard 1 small clove of garlic, minced salt cracked pepper

Method: Whisk all the ingredients in a small bowl to make the dressing. In a large salad bowl tip all the salad ingredients and mix gently. Drizzle the dressing just before serving. Note: Honey can be used in place of maple syrup.

Buckwheat breakfast pizza pancakes For the pancakes: 1 cup Buckwheat flour 1 cup + 2 tablespoons almond milk 1 tsp baking powder 1/4 th cup mashed banana 1 tbsp cacao powder 1/4 th cup powdered jaggery 1 tsp vanilla extract virgin coconut oil as needed 1 tbsp choice of nut butter 3 sliced strawberries 2 sliced figs 1/2 a sliced plum a couple of mint leaves

Method Combine all the dry ingredients in a mixing bowl and in a separate bowl combine all the wet ingredients. Bring both dry and wet ingredients together and mix well to make a pancake batter. Now heat a griddle/dosa pan and spread about 1/2 a cup of batter and spread it wide to make a large pancake. Flip and cook on both sides using coconut oil. Let it sit on plate, spread the nut butter and top it with fruit and mint. Enjoy!

Note: Almond milk can be easily substituted with your preferred milk. Again the sweetener can be anything healthy coconut sugar perhaps! Absolutely no rules with the fruit. Go wild!