Holistic Chef Joanna Rushton serves up a - Sprouted Green Salad.
High alkalizing salad rich in digestive enzymes.
This salad is sure to energise your whole family! It will facilitate healthy digestion and elimination, is rich in nutrients and is great for weightloss if accompanied by lean meat or fish or on its own. Delish!

Serves 4

2 handfuls each of lambs lettuce and sunflower sprouts.
1 handful each of alfalfa sprouts and snow pea sprouts.
1 cup each of sprouted mung beans, blanched asparagus  sliced, chopped avocado and chopped parsley.
¾ cup of cherry tomatoes – sliced vertically.
½ cup of mixed sesame seeds, sunflower seeds and pepitas (pumpkin seeds).
2 tbsp of organic cold pressed sesame seed oil or flaxseed oil.
1 tbsp of balsamic vinegar.
Pinch of unrefined Celtic sea salt.
Combine lettuce, sprouts, beans, asparagus, parsley and salt together.
Combine oil and balsamic together and fold into salad mix (be gentle and light in your handling).
Sprinkle with mixed seeds and serve.

Digestive enzymes are the catalysts that turn the food we eat into energy for use in the body. The three big ones are protease, amylase and lipase. Protease digests proteins; amylase digests carbohydrates and lipase digest fats.

We produce these enzymes in our pancreas however we can also aide the digestive process by eating foods that are rich in these various digestive enzymes. Heat destroys digestive enzymes which are one of the reasons why a raw food diet gets such a good rap. It’s important however to make sure that your digestive system is strong and functioning optimally to digest raw foods otherwise a raw food diet can cause problems. Digestion is only one function of enzymes in your body they play many other roles such as anti-inflammation, healing injuries, detoxing, anti-parasitic, and many more.

Joanna Rushton
Holistic Health Practitioner & Qualified Chef.
www.6wisdoms.com
Levity Health
Level 1, 38-40 Bronte Road
Bondi Junction, NSW, 2022.
02 9389 0278 o
0412  271 224

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• 2 cups dry black beans (4-6 cups cooked)
• 1 tablespoon olive oil
• 2 cups onions, chopped (1 - 2 large onions)
• 10 medium garlic cloves, crushed
• 2 tablespoons cumin
• 2 teaspoons salt
• 1 medium carrot, diced
• 1 medium capsicum, diced (green or red)
• 1 1/2 cups orange juice
• black pepper (to taste)
• cayenne pepper (to taste)
• 425g tin crushed tomatoes in juice
• sour cream (optional)
• cilantro (optional)
• salsa (optional)
• grated cheese (optional)

Soak beans in 6-8 cups of water for at least 4 hours (or up to 12 hours).


In a large saucepan, combine the soaked beans with 4 cups of water.  Bring to a boil, cover and simmer until tender (this can take up to 1 1/2 hours).  Set aside without draining.


Heat olive oil in a medium sized frypan. Add the chopped onion, cumin, salt, carrot, and half the crushed garlic.  Sauté over a medium heat until the carrot is just tender. Add the capsicum and the remaining garlic.  Continue sautéing until everything is very tender (about 10-15 minutes).  Add to the beans and stir in the orange juice, crushed tomatoes. black pepper, and cayenne
pepper.  


Puree some or all of the soup in a blender or using a food mill and then return to the saucepan.  Simmer over a very low heat for 10-15 minutes before serving.


(Optional) Top with coriander, salsa, sour cream, and/or grated cheese.

Serve with warm cornmeal muffins or cornbread.


NOTES: Because I generally pressure cook my beans, I don't always have the same amount of bean liquid as the recipe uses and sometimes I drain away the stock without thinking.  Start with about 3 cups of vegetable stock or bean liquid and add more if required.  


The soup thickens quite a bit on standing or when frozen (and it freezes well).  When serving leftovers, add a bit more water or stock to bring it to the right consistency (or heat and pour over cooked rice).  

Lee- Gwen Booth. Harmony Wholefoods.