In the raw
Oct 18, 2020
3 minutes
Ssophie Steevens is living proof of the health benefits of a diet that shuns refined foods. In her book Raw & Free, from which these three recipes are extracted, she describes how she overcame an autoimmune disease by eating a completely plant-based diet.
GREEN LENTIL, KALE, CAPER, MINT AND HEMP SALAD WITH CHOPPED ALMONDS
1 cup green lentils, rinsed
1 litre water
1 bunch cavolo nero or curly kale, stems removed and finely chopped handful fresh mint
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