Our lovely friend Sophie over at My Food Ventures has shared with us her recipe for an easy, go-to lunch option of raw vegetable salad. It’s packed full of the essential nutrients and high-fibre which you’ll need to keep you full and content at work.
Cooking vegetables can sometimes break down their enzymes, so this recipe calls for veggies when they’re raw as this is when they’re at their nutritional peak.
For this tasty salad you’ll need:
4 carrots – peeled, topped and chopped up
1 broccoli including stalk – chopped up
1/2 red cabbage – chopped up
handful of parsley
2 tablespoon olive oil (Sophie opts for garlic olive oil)
2 tablespoon rice wine vinegar
2 tablespoon maple syrup
Let’s get started!
Pop all of the raw vegetables in a blender and blitz until they are in very small chunks. Then blend in the almonds and the parsley.
Add all into a tupperware box and mix all together. Easy!
For the dressing, mix the olive oil, rice wine vinegar and maple syrup in a separate cup. Pour over the vegetable salad and mix in. To serve, Sophie usually adds some cherry tomatoes, humus and pieces of roasted butternut squash.
The mixture should give you enough to last you through the week, so pop in the fridge and take some to work with you every day or share with a pal if you’re feeling generous.
Make sure you head on over to Sophie’s site for more lovely gluten-free recipes!