CAFE HAVEN

Salads

Beetroot Salad (raw)

Very refreshing salad with vibrant colour. It stores well refridgerated for 3 - 4 days.

3 medium beetroot, grated
1/2 onion, chopped
1 carrot, grated (optional)
1 apple, grated (optional)
1 clove garlic, minced
1 tbs freshly squeezed lemon juice (optional)
2 tbs apple cider vinegar (raw, unfiltered)
3 tbs cold pressed extra virgin olive oil (or to taste)
1/2 tsp salt, or to taste
fresh dill (optional)

Combine everything in a bowl. Mix well and let it marinate for 1 hr or more in the fridge. Alternately, you can store it in a clean, sealed jar. Makes about 3-4 servings.

Quinoa Tabbouleh (vegan or raw)

1 cup cooked quinoa (or soaked and sprouted to make raw salad)
1 cup or more chopped parsley
2 - 3 fresh tomatoes, chopped
1/2 onion, chopped
1 - 2 garlic clove(s), minced
juice of 1/2 lemon
3 tbs (or more) cold pressed ex virgin olive oil
5-6 leaves fresh mint (chopped) or 1/2 tsp dried mint
salt to taste

Mix everything in a bowl. It can be eaten immediately or you can let it chill in the fridge for a couple of hours. Makes about 3-4 servings.

Carrot Salad (raw)

A salad that tastes almost like dessert....

2 carrots, grated
1 apple, grated (optional)
1 tbs fresh ginger, minced
2 tbs cold pressed ex virgin olive oil (optional)
pinch salt
freshly squeezed lemon, 2 tbs
pinch cinnamon
chopped walnut and/or raisins for garnish (optional)

Mix everything well in a bowl. Garnish with chopped nut and/or raisins if you like. Makes about 3-4 servings.

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Lemony Kale (vegan)

You can eat lots of greens with this super-easy recipe. Great as a side dish.

1 bunch Kale, torn to bite-size pieces with hands
1 (or more) clove garlic, sliced
cumin powder, 1/2 - 1 tsp
oil for cooking
salt
some water or soup stock
juice of 1/4 - 1/2 lemon
nuts for garnish (optional)

In a large pot or frying pan, heat oil and cook garlic and cumin powder on a low heat until fragrant.
Add Kale 1 handful at a time on a medium heat and stir. When the kale is wilted, add about half cup water or coup stock and place the lid. Cook until kale is tender.
Add salt. Before serving, add lemon juice. Garnish with soaked sunflower seeds or nuts of your choice. Makes about 3-4 servings.

*You can use spinach instead of kale. Spinach will cook much faster.

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Salads

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Beetroot Salad (raw)

Quinoa Tabbouleh (vegan or raw)

Carrot Salad (raw)

Lemony Kale (vegan)

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