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Spring Celebration Salad

October 11, 2013

This delicious salad is light and refreshing, perfect for Springtime.

Serves 2

Ingredients

  • 1 small head of broccoli, cut into florets
  • 1 beetroot, cooked and cut into bite-sized pieces
  • 1 handful of sprouts, washed
  • 1 tbsp sunflower seeds, lightly toasted
  • Optional: 1 tbsp sauerkraut

Dressing

Method

  1. Bring a pan of water to the boil. Add a pinch of salt and the broccoli florets. Parboil for 2-3 minutes. Cool immediately under cold water and drain.
  2. Arrange the broccoli, beetroot, sprouts and sauerkraut on a plate and sprinkle the seeds over the top.
  3. Mix the dressing ingredients and drizzle over the top.

Chef

Junko Maria Furugori

Junko has a passion for cookery that goes back to her childhood days in Japan. Growing up close to her grandparents who enjoyed both traditional Japanese cookery and Western foods, while at home her Spanish mother created her own version of fusion cooking, she quickly developed a curiosity for experimentation in the kitchen.

A love for all things food-related turned to a focus on the healing power of plant-based wholefoods during a spell of ill health in her early 20s. Through personal study, encountering Okido Yoga and working at Clearspring opened the doors to the world of organic and macrobiotic foods.

Since then she has studied with Bob Lloyd, Setsuko Dawson, Kiyoko Onishi and Montse Bradford and holds a teaching diploma in natural nutrition and energetic cookery. Currently combining her holistic health practice with working in the kitchen of bhuti, a wellness centre in Richmond, she wants to spread the joy and benefits of simple, healthy and delicious everyday cooking using high quality ingredients that are kind to both people and planet.

For more information visit: www.eighthelementhealing.com





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