Updated: Oct 14
This recipe was given to me by fellow Naturopath and one of my dearest friends Rachel Knight.
Rachel is a Chef and Naturopath based in Melbourne. Her passion for food as medicine has led her to a career in educating the importance of good nutrition and how to maintain a healthy balanced diet.
She currently teaches primary school students the fundamentals of cooking and how to utilise fresh products from the school garden through the Stephanie Alexander Program. Rachel also works as Head Chef, Food Editor and Stylist for Natvia and the Sugar-Free Living Magazine.
BBQ weather is here!!! This is my take on the humble potatoes salad. I have made it Vegan, Gluten & Dairy Free and it is perfect for summer picnics and get-togethers as well as kids lunch boxes.
6 Potatoes (I like Dutch Creams) cut into bite-sized pieces and boiled in salt water until tender but still holding their shape.
1 cup of grated Carrot
1 handful of Poppy Seeds
1 handful of Pumpkin Seeds
3 spring onions
1 tsp. of Paprika
1 tsp. of French Mustard
1 cup of Vegenaise
2 tsp. of Tomato Sauce
1/2 cup of each Dill and Parsley, chopped
Salt & Pepper
1. Combine the cooked potatoes and all the other ingredients in a bowl.
2. Toss to combine and serve topped with extra seeds and herbs
3. Enjoy as a side or as a main! It's even better the next day.
Follow Rachel on Instagram for more great recipes @rachelknightnaturopathy