On the first weekend of March, I had the pleasure of presenting a health workshop and catering lunch to a gorgeous group of women at a retreat run by Dawn of Always You Yoga & Relaxation. The ladies have been begging me for the recipes of everything I gave them for lunch, so I thought I’d share them here with you all.
* everything is gluten free, dairy free and vegetarian
The recipe for my zucchini slice is right here. It’s always a crowd favourite, and is a great meal or snack, hot or cold. I made it without the cheeses so that it was suitable for the dairy-free attendees 🙂
I made two salads for the group. The first is a greens salad with tomato and chickpeas, and a balsamic mustard dressing. The second is a simple coleslaw with turmeric dressing.
A large bowl of baby spinach and rocket leaves, topped with chickpeas and cherry tomatoes. As for the dressing:
– 1 tablespoon honey
– 1 tablespoon seeded mustard
– 2 tablespoons balsamic vinegar
– pinch of freshly ground black pepper
Shredded red and white cabbage, carrots and cucumber made up the base of this coleslaw, with a little bit of kale added in too. And the very popular turmeric dressing:
– 3/4 cup whole egg mayo
– juice of 1/2 lemon
– 1 tsp ground turmeric (or fresh grated turmeric)
– 1 tbsp olive oil
– pinch of salt and pepper
So, there you have it ladies. All the recipes you need to recreate our scrumptious lunch at Second Valley. It was a pleasure to meet you all, and I hope you have taken the lessons learnt from the entire weekend and applied at least a little bit to your every day life.
And remember: health is about baby steps forward.
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