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SEPTEMBER ENROLMENT DEADLINE IS 14 AUGUST, APPLY NOW • JOIN US AT OUR FREE 1 AUGUST ONLINE OPEN EVENT • VISIT OUR STAND AT THE HEALTH OPTIMISATION SUMMIT ON 13 AND 14 SEPTEMBER, GET DISCOUNTED TICKETS USING THIS LINK
Credit: Recipe from The Colourful Kitchen Collection: Recipes for Health and Wellbeing from the Institute for Optimum Nutrition. Recipe contributor: Belén Vázquez, DipION, nutritional therapist | www.belenoptimumhealth.com. Photography copyright @ Joy Skipper. Available to order now.
Belén says: “This dish is great for those who tend to skip lunch during workdays due to time constraints. It can be made in large quantities and kept in the fridge for a few days. It is particularly rich in plant fibre, folate, B6 and antioxidants, all of which are hormone-balancing nutrients. Overall: nutritious, tasty, versatile and easy to make.”
Serves 4-6
Vegan option | Nut-free option | Dairy-free option | Gluten-free
Time: 55 minutes
Ingredients
For the salad dressing:
Method
Swaps:
Vegan and dairy-free: swap feta for a vegan alternative
Nut-free: omit brazil nuts; optionally replace with 100g chickpeas
About Belén
Belén helps parents build strong healthy foundations for their children. Her Gut Health programme provides natural solutions for gut, mood and behavioural issues. Belén graduated from the Institute for Optimum Nutrition (ION) and holds an MSc in Personalised Nutrition from CNELM. She loves creating tasty and nutritious recipes for the whole family.
www.belenoptimumhealth.com | Instagram: @belenoptimumhealth | Facebook: belenoptimumhealth