Green Lundi Gras.

Peach, Coconut & Spinach smoothie.

 smoothie1

. 2 cups spinach
. 2 cups coconut milk
. 2 cups sliced peaches
. 1 peeled orange

. Blend spinach until sliced into small pieces.
. Add coconut milk, peaches, and orange and blend all together.

Parsley Pesto.

ramp-pesto

. 2 handfuls flat-leaf parsley
. 3 tblsp of toasted nuts of choice
. 3 tblsp grated parmesan cheese
. 3 tblsp extra virgin olive oil
. sea salt & freshly ground black pepper

. Add all the ingredients into a blender and enjoy!

Cauliflower dough Pizza.

BBQ-Chicken-Pizza-with-Cauliflower-Crust-500-4699

. 1 cauliflower
. 3/4 cup of flour
. 1 tblsp dried oregano
. sea salt and freshly ground black pepper
. 3 beaten organic eggs
. 1 zucchini
. 2 handfuls fresh spinach or greens of your choice
. grated cheese of choice

. Preheat the oven to 200°C and line a baking tray with baking paper.
. Chop the cauliflower, place in food processor and blend until it is a fine rice-like texture.
. Measure 3 cups of the cauliflower ‘rice’ and place in a mixing bowl.
. Add the flour, oregano and seasoning and mix with your hands.
. Make a well in the centre and add the eggs.
. Use your hands to pull the dry ingredients towards the middle until everything is combined and you can shape it into a ball. It should be more loose and sticky than a traditional pizza dough.
. Transfer to the baking paper and form into a pizza base by flattening the dough with your hands.
. Pre-bake for 25 minutes or until golden. Remove the crust from the oven.
. Cover it with tomato sauce, shaved zucchini and spinach and put it back in the oven for 5-10 more minutes. . Take it out the oven and top with Basil & Lemon sauce, fresh herbs and green leaves.

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