Beet, Carrot & Apple Salad


  • Zest and juice of 1 orange (preferably organic)
  • Zest and juice of 1 lime or lemon (preferably organic)
  • 2 tablespoons apple cider or other vinegar
  • 6 tbs (add extra if necessary) extra-virgin olive oil
  • Sea salt and fresh ground black pepper
  • 2 medium sized beetroots, peeled and cut in matchsticks or grated
  • 2 medium sized carrots, peeled and cut in matchsticks or grated
  • 1 apple, cored, peeled and cut in matchsticks or grated
  • 1 bunch flat-leaf parsley, stems removed and chopped
  • Whole grain mustard (optional- but I find this actually goes really well)
  • Toasted sunflower and pumpkin seeds (optional)


What to do

  1. In a large bowl, combine the orange zest and juice, lime zest and juice, and vinegar. Slowly whisk in the olive oil, then season with salt and pepper to taste.
  2. In the same bowl, layer beets, carrots, and apple. Season with additional salt and pepper to taste. Toss salad right before serving, then top with parsley leaves.
  3. Toast the seeds in a frying pan on a low heat until just slightly browned. Add to the salad before serving.






Green smoothie


  • 1 Tbs chia seeds (ideally soaked for 5 mins) or other seeds like sunflower (great source of healthy Omegas and protein)
  • 1 Tbs hemp powder (great source of protein)
  • ½ stalk of celery or a quarter of a cucumber
  • Cup full of nettle tops (great source of iron) (pick with gloves and scissors)
  • handful of spinach or kale (source of folate)
  • ½ a mango or other fruit like kiwi (x2)
  • ½ a banana (high in potassium)
  • Juice of half a lemon or lime (vitamin C)
  • ½ an avocado (great source of healthy fats)
  • 1 tsp fresh ginger (optional)
  • Capful of pomegranate molasses (optional) Gives a nice sweet/sour flavour and high in antioxidants.
  • 1 to 2 cups coconut water or filtered water

What to do:

Put all the ingredients in a powerful blender, blend and drink immediately!







Green soup- Nettle and Dandelion leaf

Serves: 4-6 as a starter

A word on nettles:
Select and pick only the tips and first few leaves of the nettles, and make sure they are bright and young. After flowering, toxins start to build up in nettles. This is why they are best picked in the spring. Gloves and scissors are a simple way of picking nettles (also avoid areas when dogs might pee!)



  • A basketful of nettle tips (handle with gloves until cooked)
  • A handful of other wild greens (eg cleavers, dandelion leaves, wild garlic)
  • 2 kale or savoy cabbage leaves (you can get creative with your choice of vegetables)
  • 15 sliced dried wild mushrooms (optional)
  • 1 large brown onion
  • 3 slender sticks celery (or 2 thicker ones)
  • 2 cloves garlic (or a bunch of wild garlic leaves)
  • 2 handfuls of potatoes cubed small
  • 5 litres water for blanching
  • 1 stock cube
  • 1 tbsp oil
  • Salt and pepper to taste

What to do:

  1. Clean and prepare the greens. Chop the kale leaves up to where the stalk starts thickening. Keep the thicker parts aside the stock.
  2. Bring the water to the boil in a pan with a bit of salt. Add the greens and blanch for a minute or two until tender and softened. Strain, retaining the cooking water, and run the greens under cold water to cool and stop them cooking. This preserves the vitamins and colour. Squeeze the greens and add excess water to the blanching water. Keep the greens to one side.
  3. In the blanching pan, with the (now-green) cooking water you saved, add the dried mushroom slices, potato cubes and the stock cube and bring to the boil. Boil for about 15 mins.
  4. In a different pan, add the oil, chopped onions, kale stalks, celery and garlic and fry gently with the lid on to soften. Add a little of the stock water if starting to stick to the bottom. When the onions are translucent and the celery softened, add the hot stock mix from the other pan.
  5. Take off the heat and use a stick blender to blitz the vegetables. Now add the chopped blanched greens and blitz again. You now have your nettle soup! Taste and adjust seasoning if needed. I added a grind of black pepper to mine, but remember the stock usually has plenty of salt in plus we salted the cooking water at the start.


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