Wild rice salad in capsicum (Serves 4)
Vitamins B1, B2, B3, B5, B6, E, C, beta-carotene, folate, iron, magnesium, manganese, phosphorous, copper, zinc, carbohydrates, fibre, protein, omega-6, calcium, selenium
Ingredients
Capsicum cups for serving: 4 capsicums (cut into half and deseeded)
For the salad:
- 1-cup wild rice (steamed)
- ½ cup green, yellow, red peppers chopped
- ½ cup cucumber, tomato, celery chopped
- 1-tablespoon coriander leaves chopped
- 1-tablespoon walnut chopped
- 2-3 orange segments peeled and chopped
- 1 teaspoon lemon juice
- Salt to taste
- Freshly ground pepper
Method
Mix the salad ingredients. Serve in capsicum cups.
Carrot and bell pepper salad (Serves 2)
Vitamin A, B, C, B6, beta-carotene, fibre, potassium, iron, limonene, calcium, folate, chromium,
Ingredients
- ½ cup yellow and red pepper - chopped
- 1-cup carrot - chopped
- 1-tablespoon parsley - chopped
- 1 teaspoon lemon juice
- Freshly ground pepper
- Salt to taste
Method
Mix the ingredients. Serve.
Water chestnut salad with sprouted peanuts (Serves 2 to 3)
Ingredients
- 1-cup water chestnut peeled and steamed
- ½ -cup sprouted peanuts steamed (soak raw peanuts overnight and sprout)
- ½ cup zucchini sliced and steamed
- Salt to taste
- Freshly ground pepper
Method
Mix the ingredients. Serve.