Soups and Salads
Rainbow gut loving coleslaw
2 large carrots
1 large beetroot
1/3 cup kimchi
1/3 a medium size red cabbage
¼ cup pumpkin seeds
1/3 cup walnuts
1 tbsp coconut Aminos or lemon juice
2 tbsp Bee Pollen – Optional
Peel your carrots and beetroot and grate into a bowl. Set to the side.
Roughly cut your red cabbage into chunks and place in a food processor along with the walnuts and kimchi, process until chopped into small pieces. Alternatively you can finely chop the red cabbage and roughly chop the walnuts and kimchi.
Add your red cabbage, walnuts and kimchi mixture to your grated carrot and beetroot along with pumpkin seeds and coconut aminos or lemon juice.
Mix together well.
Optional extra – sprinkle on top 2 tbsp of bee pollen for added colour and nutrients.