MIXED BEAN SALAD

CAULIFLOWER RICE

COURGETTE PASTA

CARROT RIBBON AND PESTO SALAD

Combine pesto and lemon juice in a large mixing bowl.
Using a vegetable peeler, shave the carrots into wide ribbons.
Toss carrot ribbons in the dressing, season if needed, and serve with the chopped nuts sprinkled over.

SESAME STIR FRIED KALE

FRUIT AND NUT BRUSSELS SPROUT SALAD

TUNA WITH BLACK BEAN AND MANGO SALSA

ORIENTAL INSIDE OUT WRAPS

BENTO BOXES

FILLINGS FOR BREAD AND WRAPS