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Stir fried vegetablessavoy cabbage, shredded
carrots, sliced
broccoli florets
Grated carrot, courgette and pumpkin seed coleslaw3 carrots, trimmed, peeled and grated
2 courgettes, trimmed and cut into fine julienne (matchstick) strips or grated
2 spring onions, trimmed and finely diced
1 tbsp cider vinegar
1 tbsp egg-free mayonnaise
2 tbsp pumpkin seeds
Grated carrot, fennel and courgette coleslaw2 carrots, trimmed, peeled and grated
1 courgette, trimmed and cut into fine julienne (matchstick) strips or grated
1 fennel bulb, finely sliced
2 spring onions, trimmed and finely diced
1 tbsp cider vinegar
1 tbsp egg-free mayonnaise
2 tbsp pumpkin seeds
Red cabbage and celery saladquarter of a red cabbage, finely shredded
3 stalks of celery, finely sliced
freshly chopped parsley
2 tbsp of egg free mayonnaise
Grated vegetable saladbeetroots, grated
carrots, grated
celeriac, grated
any other grated veg you fancy
pumpkin seeds
chopped herbs
herby salad dressing
Grated carrot salad2-3 carrots
1 handful of sunflower seeds
1 bunch freshly chopped parsley
Dressing of olive oil, lemon juice and tamari
Cucumber, dulse and avocado salad 30g dulse seaweed vegetable
2 avocados
1 cucumber, peeled and finely sliced
1 carrot, trimmed, peeled and grated
125g natural sauerkraut
1 handful chopped fresh chives
1 small bunch watercress, trimmed and cut into bite-sized pieces
2 tbsp freshly pressed apple juice
zest of 1 lemon
juice of ½ a lemon
Borlotti bean salad 1 tin of borlotti beans
a few handfuls of baby spinach leaves
1 handful of pumpkin seeds
2 carrots, grated
a dressing of olive oil, tamari and lemon juice
Carrot slaw¼ of a white cabbage, finely shredded
2-3 carrots, grated
sunflower seeds
2 tbsp apple cider vinegar
2 tbsp olive oil
1 tbsp tamari
1 handful of freshly chopped parsley
Warm red lentil salad100g red lentils
2 shallots, peeled and chopped
1 garlic clove, peeled and crushed
1 tsp chopped fresh root ginger
2 tsp wheat-free vegetable bouillon powder
100g fresh mixed salad leaves, including rocket and/or baby spinach leaves
2 tbsp chopped fresh coriander or mint
4 lime wedges
Grated beetroot and sesame saladbeetroot, grated
sesame seeds
fresh parsley, chopped
cider vinegar
olive oil
Watercress salad1 large bunch of watercress
6 small radishes, finely sliced
3 sticks of celery, finely sliced
chopped walnuts
olive oil
lemon juice
tamari
Sprout saladmung beans
alfalfa
puy lentils
dressing
Celeriac and carrot saladhalf a celeriac
2 carrots
2 tbsp sesame seeds
2 tbsp parsley, chopped
1 tbsp olive oil
1 tbsp apple cider vinegar
2 tsp tamari
© Gillian McKeith 2005
Ingredients
Method
Stir fry the vegetables until warm but still crunchy.
Grated carrot, courgette and pumpkin seed coleslaw
Ingredients
Serves 4
Method
Mix the carrots, courgettes and spring onions in a medium-sized mixing bowl. Mix the cider vinegar with the mayonnaise and then mix in with the coleslaw ingredients. Cover and chill until required. Serve garnished with the pumpkin seeds.
Grated carrot, fennel and courgette coleslaw
Ingredients
Serves 4
Method
Mix the carrots, courgettes, fennel and spring onions in a medium-sized mixing bowl. Mix the cider vinegar with the mayonnaise and then mix in with the coleslaw ingredients. Cover and chill until required. Serve garnished with the pumpkin seeds.
Red cabbage and celery salad
Ingredients
Serves 1 as a main course, 2 as a side salad
Method
Combine all the ingredients and serve.
Grated vegetable salad
Ingredients
Method
Mix the grated vegetables together and stir in the pumpkin seeds, chopped herbs. Add your salad dressing and serve.
Grated carrot salad
Ingredients
Serves 2
Method
Grate the carrots and add in the sunflower seeds, freshly chopped parsley and a dressing of olive oil, lemon juice and tamari.
Cucumber, dulse and avocado salad
Dulse is a seaweed vegetable that has a nutty flavour. It's a great addition to salads.
Ingredients
Serves 2
Method
Rince the dulse in cold water and soak for 2-3 minutes. Drain and squeeze out the excess water. Chop into bite-sized pieces.
Peel and stone the avocado, and cut into small pieces.
Mix the dulse and avocado with all the other ingredients in a large salad bowl and serve.
Borlotti bean salad
Ingredients
Serves 1
Method
Combine the ingredients in a bowl and add the dressing.
Carrot slaw
Ingredients
Method
Combine the cabbage, carrots, parsley and sunflower seeds in a bowl.
Mix up the dressing ingredients in a jar and shake well.
Pour on the dressing and mix well.
Warm red lentil salad
Ingredients
Serves 4
Method
Rinse and drain the lentils and place in a medium-sized saucepan. Add the shallots, garlic, root ginger and bouillon powder and cover in cold water. Bring to the boil, then lower the heat and simmer for 10-15 minutes, or until tender. Stir occasionally. Remove from the heat and drain away the excess water.
Divide the salad leaves between serving plates and pile the red lentils on top. Garnish with the coriander or mint and lime wedges (for squeezing) and serve.
Grated beetroot and sesame salad
Ingredients
Method
Gently toast the sesame seeds. Mix the beetroot and sesame seeds together with the parsley. Stir in a cider vinegar and oil dressing.
Watercress salad
Ingredients
Serves 2
Method
Combine the watercress, radishes, celery and walnuts. Pour on a dressing of olive oil, lemon juice and tamari.
Sprout salad
Ingredients
Method
Combine sprouts of the mung beans, alfalfa and puy lentils. Drizzle on a dressing.
Celeriac and carrot salad
Ingredients
Serves 2
Method
Grate the carrots and celeriac and combine with the sesame seeds and parsley in a bowl.
Mix the olive oil, vinegar and tamari together in a jar and shake or stir. Pour onto the salad and mix.
© Gillian McKeith 2005
For more recipes go to www.drgillianclub.com
