Serves 2
For the salad:
1 ½ cup roasted butternut, in cubes
100 to 150g baby spinach leaves
1 avocado chopped
¼ red cabbage, shredded
¼ cup coconut flakes, lightly toasted
2T pumpkin and sunflower seeds, lightly toasted
For the dressing:
120ml olive oil
1 cup fresh coriander and basil
1 garlic cloves
10 cashew nuts
1 Tbs. coconut yoghurt – optional
1 cm chopped ginger
Juice of 1 lime, Half chopped chili, salt and pepper. Blitz in a blender!
Source: Judith Johnson, RD
Judith Johnson B.Sc. Hons.Ther Diet (UCT) There is no denying we have entered a new era of weight loss management which is rapidly spreading far
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By Heléne Herholdt Before diving in, let’s take a step back and look at the bigger picture of what’s happening in the body during menopause.