Serves 6 4 courgettes (spiralized) 2 mangoes- sliced thinly 2 avocados- sliced 1/2C roasted cashews 1 capsicum- sliced thinly 1 bunch coriander, roughly chopped 600g raw tiger prawns 1 clove garlic- crushed and finely chopped 1cm cube of ginger (finely grated) 1tsp cumin 1tsp paprika Dressing: Juice of 3 lemons 1T soy sauce 1tsp sweetener (I used Stevia but you can use honey, rice malt syrup etc.) 1. Coat the prawns in the spices, ginger and garlic- leave to marinade for a few hours 2. Spiralize the courgettes and set aside. 3. Heat 1T coconut oil and fry prawns until they just turn pink. 4. Assemble the salad by adding all ingredients to a bowl. 5. Combine the ingredients for the dressing and mix through. Serve immediately.
0 Comments
These brownies are fudgey perfection! They are dairy free, gluten free, refined sugar free blah blah blah.... you get the idea! So what is the secret ingredient? Pumpkin puree! I came up with these when I went on a roasting pumpkin spree and well over did it- so here you have it: Pumpkin puree brownies! I promise you can't taste the pumpkin at all and they are super delicious! Win win! |
Emily WhiteQualified Nutritionist Archives
February 2017
Categories |