Veggies pack their most powerful nutrients when they’re raw, which is why we kept it all fresh in this raw veg and quinoa salad with spicy peanut sauce.

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the spicy peanut sauce
½ cup peanuts
2 garlic cloves, diced
1 tbsp coconut sugar
1 cup hot water
½ tbsp gluten-free soy sauce
½ tbsp lime juice
¼ tsp red pepper flakes
For the quinoa salad
100 g greens beans, trimmed and halved
⅔  cup shredded red cabbage
½ red pepper, julienned
2 carrots, julienned
½ cup quinoa, rinsed and cooked
4 poached eggs

METHOD
For the spicy peanut sauce
1. In a food processor, blend together the peanuts, garlic and coconut sugar until just combined.
2. Add water, soy sauce, lime juice and red pepper flakes. Blend until the sauce is smooth. If it is too thick, add more water until the desired consistency is obtained.
For the quinoa salad
1. Steam the vegetables for 3–5 minutes, until just tender.
2. Toss together the quinoa and vegetables. Top with a poached egg and spicy peanut sauce.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Raw veg is not just for salads! This grilled chicken breast with raw veg salsa is just as appetising.

The post Raw vegetable and quinoa salad with spicy peanut sauce appeared first on MyKitchen.

Is there anything you can’t do with coconuts? These coconut flour wraps with chicken and peanut sauce make a healthy low-carb option for lunches.

SERVES 4 // COOKING TIME 1 hour 15 min

INGREDIENTS
For the coconut flour wraps
½ cup coconut flour, sifted
2 tbsp psyllium husk
Pinch salt
¾ cup water
¼ cup milk
1 tbsp vegetable oil
¼ tsp bicarbonate of soda
For the peanut sauce
¼ cup peanut butter
2 tbsp soy sauce
1 tbsp rice vinegar
To assemble
3 chicken breasts, grilled and shredded
2 carrots, grated
1 red pepper, sliced
1 yellow pepper, sliced
1 cup shredded cabbage
1 avocado, sliced
¼ cup peanuts, chopped

METHOD
For the coconut flour wraps
1. Preheat oven to 160°C. Line 2 baking sheets.
2. Mix the coconut flour, psyllium husk and salt together. Add the water, milk, oil, bicarb and mix.
3. Begin kneading until a soft dough forms. Set aside to rest for 15 minutes.
4. Divide into four. Roll each piece into a thin circle.
5. Arrange on the prepared trays and bake for 15–20 minutes, flipping halfway.
For the peanut sauce
1. Whisk all the ingredients together.
To assemble
1. Spread a thin layer of peanut sauce on to each wrap and fill with chicken, veggies and nuts.

Recipe: Nicola Naudé
Styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Make these maca wraps with coriander chicken and chilli pineapple from scratch for another delicious option with an island twist.

The post Coconut flour wraps with chicken, peanuts and rainbow filling appeared first on MyKitchen.