Here at D&H, we strongly believe in counting colours, not calories. It’s all very well eating tonnes of green spinach, but if you’re not getting your reds, oranges and purples your body won’t be as fabulous as it could be if you were truly eating the rainbow. To illustrate, we’ve listed out below just a few of the many benefits different coloured fruits and veggies can give us;
- Red – lower blood pressure and bad cholesterol levels, fight harmful free radicals
- Orange and yellow – reduce age related macular degeneration, promote collagen formation and healthy joints, encourage alkaline balance and helps build healthy bones
- Green – reduce cancer risks, aid digestion and support the immune system
- Blue and purple – fight inflammation, improve mineral absorption, support retinal health
We’ve been trying to get in all our colours each day, and we’ve come up with this salad which we just can’t get enough of. The combination of refreshing spinach and broccoli with tangy sundried tomatoes, crunchy carrots and creamy avocado is simply divine – it’s everything we could ever want in a salad! The vegan Parmesan is also so amazing (it’s so cheesy and so easy!) and tops off this dish perfectly. We’ve actually been using this Parmesan on everything recently – it’s great on courgetti too!
Lots of love and rainbows,
- 1 head of broccoli
- 2 cups spinach leaves
- 1/2 cup sundried tomatoes
- An avocado
- A carrot
- 1/2 cup red cabbage
For the Parmesan
- 2 tbsp ground almonds
- 1 tbsp nutritional yeast
- A pinch of Himalayan sea salt
Cut the broccoli into florets and boil for 4-5 minutes. Drain the florets and place in a bowl in the fridge for ten minutes to cool.
Prepare the other vegetables by slicing the avocado, grating or shredding the carrot and chopping the red cabbage. In a large bowl, combine these with the spinach, sundried tomatoes and broccoli.
To make the Parmesan, simply add the almonds, nutritional yeast and salt to a small bowl and mix together. Pour the Parmesan over the salad and voila!
Love, D&H xx