Pumpkin and Spinach Salad

I haven’t tried this one yet, looks delicious though, amazing what you can pair together!

Pair this nutty salad with pizza, a barbecue lunch or enjoy it as a meal of its own.


Pumpkin and Spinach Salad

600g butternut pumpkin, deseeded, peeled, cut into wedges

2 tsp olive oil

2 tsp honey

2 tsp sesame seeds

1 tbs fresh lemon juice

1 tbs honey, extra

2 tbs extra virgin olive oil

2 tsp wholegrain mustard

1 x 150g pkt baby spinach leaves

1 x 75g pkt toasted pine nuts

Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the pumpkin in a large bowl. Drizzle with oil and honey. Season with salt and pepper. Gently toss until the pumpkin is well coated. Place in a single layer on the lined tray. Bake, turning once during cooking, for 25 minutes or until golden brown. Remove from oven and sprinkle evenly with the sesame seeds. Return to oven and bake for 5 minutes or until the seeds are lightly toasted. Remove from oven and set aside for 30 minutes to cool

Combine the lemon juice, extra virgin olive oil, mustard and extra honey in a screw-top jar and shake until well combined. Season with salt and pepper

Place the pumpkin, spinach and pine nuts in a large bowl. Drizzle with the dressing and gently toss until just combined. Serve immediately


Raw Veggie Rainbow Bowl

This vivid raw-vegetable bowl is an antioxidant powerhouse that delivers fibre, omega-3s and protein and is rich in vitamins and minerals. Perfect for revitalizing the body.Rainbow-Bowl-350


  • 1 pkg  (250 g)  PC Basmati Rice, Oats and Lentil Blend
  • 1-1/2 cups  (375 mL)  julienned red Swiss chard
  • 1 cup  (250 mL)  baby spinach
  • 1 cup  (250 mL)  julienned bell peppers
  • 1 cup  (250 mL)  julienned red cabbage
  • 1/2 cup  (125 mL)  chopped broccoflower
  • 1/2 cup  (125 mL)  chopped avocado
  • 1/2 cup  (125 mL)  broccoli sprouts
  • Tahini Detox Dressing:
  • 1/4 cup  (60 mL)  lemon juice
  • 3 tbsp  (45 mL)  tahini
  • 2 tbsp  (30 mL)  finely minced green onion
  • 1 tbsp  (15 mL)  grated fresh ginger
  • 1 tbsp  (15 mL)  apple cider vinegar
  • 1 tsp  (5 mL)  curry powder
  • 1 tsp  (5 mL)  tamari or soy sauce


1. Cook rice blend as per package directions.

2. Meanwhile, for dressing, in small bowl, whisk together lemon juice, tahini, onion, ginger, vinegar, curry powder and tamari; set aside.

3. Pour rice blend into serving bowl. Serve hot topped with chard, spinach, peppers, cabbage, broccoflower, avocado and sprouts. Spoon dressing over rice blend and vegetables.