With kids going back to school and people returning to the office, you may be looking for lunch time inspiration. This rice, black bean and sweet potato salad is easy to prepare in advance and has a good balance of slow releasing carbohydrates and fibre with the rice and sweet potato and the black beans
This weeks recipe is a tartine (open sandwich) with roasted beetroot, goats curd and rye sourdough. At the body retreat we use sourdough as the long fermentation process makes it an easier bread to digest. We also think about flour and choose sourdough bread that use rye, spelt or heritage grains. Your local artisan baker
British purple sprouting broccoli is in season and the highlight of this dish, simply roasted, and topped on a Moroccan inspired buckwheat salad. You can use raw buckwheat for this recipe but it will need cooking first. To cook the buckwheat I first toast in a dry saucepan before covering at least 2cm in stock.