Though spring might mean the start of the warmer months (and the festive season right round the corner…), sometimes our bodies don’t experience this shift, and instead of…
Not only is lentil and herb tabbouleh suitable for vegans and vegetarians, it’s also gluten-free, low fat, incredibly easy to make, and will take less than 30 minutes.…
Kale crisps This ever-so-trendy vegetable has finally made its way to SA’s shores and is becoming the new super veg! A lovely substitute for spinach, it’s now available at specialist fruit…
Print Recipe Baby spinach and avocado salad with fennel, toasted walnuts and crispy bacon Serves: 4 Cooking Time: 15 minutes Ingredients VINAIGRETTE 60ml (¼ cup) extra virgin olive oil juice of 2 limes 30ml (2 tbsp) honey 5ml (1 tsp) Dijon mustard 1 chilli, seeded and thinly sliced SALAD 300g baby spinach and a variety