Salad

Use whatever quantities and proportions you like of shredded kale or cabbage, grated parsnip, shredded brussel sprouts, finely sliced leek whites and chopped olives.

Toss with dried thyme, scatter trail mix generously on top and finally drizzle with a little hemp or flax oil. Serve with carrot/ beet relish, and loads of sprouted alfalfa.

Carrot and beet relish

This will give the rich colours and the phytonutrients to balance your salad.
Grate some carrots and grate half their volume of beetroot. Mix them together, and dress with orange juice, (optional)