MOROCCAN SORGHUM SALAD
Takes 40 minutes (35 mins cook time + 5 mins to assemble)
MAKE WITH :
2 c sorghum
2 avocados (cubed)
2 c parsley
1 c mint
2/3 c almonds
2/3 c dried apricots
1/2 c preserved lemons* (finely diced, ~1 lemon)
6 tbsp olive oil
4 tsp coconut nectar
4 tsp cinnamon
2 tsp sea salt
2 garlic cloves (crushed)
HOW TO :
1. Soak sorghum in filtered water overnight to remove any nutrient inhibitors. The next day, drain and rinse, then add to the pot with 2 and 1/2 cups of filtered water, as well as the cinnamon and salt. Bring to a boil then reduce to simmer, cover and cook for 35 minutes or until soft.
2. Finely chop the herbs and preserved lemon, roughly chop the apricots and almonds, and cube the avocados.
3. Mix all ingredients except the herbs and avocado in a big bowl, gently lifting and folding to cover everything really well in dressing. Then add the herbs and mix again, and finally the avocado and fold through gently with your hands.
4. Serve immediately, or store in the fridge in a sealed container for up to three days
Gluten free Nut Crumble served in an Apple RECIPE: Serves: 1 Cooking Time: 10-15 minutes INGREDIENTS 3 tablespoons glutenfree oats 1 1/2 tablespoon cashew nuts 15 grams (about one tablespoon) coconut nectar 15 ml almond milk 1 teaspoon coconut oil a splash of fresh lemon juice a pinch of both cinnamon and bourbon vanilla INSTRUCTIONS 1....