Because of the bitter leaves, Lemon and Pink Grapefruit powdered rind, Radishes, Cucumber and Coriander, this dish is the perfect starter to a meal, as it will promote salivation, Gastric Juices, and Liver function, including detoxification of toxins (via the bowel). Again, to reduce the overload of toxins choose mainly Organic ingredients whenever possible.
INGREDIENTS (for 4 people)
· 1 Large Cucumber
· 4 Medium Carrots
· 4 Button Mushrooms (or Fresh Shitake)
· 1 Bunch Coriander
· 1 Handful Rocket Leaves
· 1 Handful Mizuna (or more Rocket)
· 1 Handful Dandelion Leaves
· 100 g Radishes
· 1 Tbsp Coconut Milk
· 1 Tsp Almond Butter
· Freshly Cracked Black Pepper
· Himalayan Salt (to taste)
· 1 Tsp Powdered Lemon and Pink Grapefruit rind
· 4 Tbsp Olive Oil
Shred/Julienne Carrots and Cucumber, and place in a bowl. Watch Leaves thoroughly, mix together with julienne (set aside a few leaves for decoration)
Quickly dry-fry mushrooms, season and let to cool.
Make dressing by mixing the Coconut Milk and Almond Butter and Olive Oil, and toss the coleslaw. The water from the cucumber should make the dressing a little runnier. If it is still thick, add a little water of more Olive Oil.
N.B. If you planning to prepare the dish in advance, keep dressing separate and drain the cucumber water, and re-incorporate it as needed once the coleslaw is seasoned.
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Olivier is a Michelin-Star trained chef, a leading lecturer on the UK-first Natural Chefs and Vegan Natural Chefs, and a registered Naturopath and qualified Nutritional Therapist, embracing fully his passion for good food and healthy eating.