Rainbow Salad

.Ingredients:

1 Cup Green Cabbage, shredded

1 Cup Red Cabbage, shredded

1 Bell pepper, chopped

1 Cup Green peas, fresh or frozen

1 Lime or lemon, juiced

1 Jalapeno, sliced into strips

2 Carrots, grated

1 Large onion, chopped

½ Cup Coconut, fresh or frozen optional

1 Cup Cilantro, chopped

2 Tbsp Brown sugar

2 Tsp Salt

2 tbsp Cooking oil

1 tsp Mustard seeds

Directions:

Mix all of the ingredients. Heat cooking oil in a small pot. Add mustard seeds. When they pop, remove the pot from the heat. Pour oil over salad. Mix and chill before serving.

Carrot soup:

2/3 medium carrots per person; 1 large onion; 2 potatoes; large bunch coriander; black pepper; vegetable stock (Marigold Swiss Vegetable Bouillon brand is good); an inch of ginger. Lightly sweat onion in ghee, adding  vegetables (finely chopped) and ginger. Fry for a few minutes then add pepper and half of coriander coriander. Cover with stock and simmer till vegetables are soft. Liquidise to a puree in blender, the return to pan, adding more stock if too thick. Add rest of coriander (finely chopped) and serve. For a more substantial meal, cook red lentils separately in stock and add to the finished soup before serving.

Quinoa tabouli:

4 cups finely chopped parsley; 1 cup sprouted quinoa (soak for 8 hours and allow to sprout for one day); 4 medium lemons; ½ cup olive oil; 2 finely chopped cucumbers; 2 finely diced tomatoes; 2 tablesp. dried mint; salt and freshly ground pepper. Drainquinoa and squeeze out as much moisture as possible. Put in large bowl and place cucumbers and parsley on top. Blend lemon juice olive oil, mint, s&p until smooth. Pour half over quinoa and marinate for ½ hour. Add remaining dressing and toss before serving.