Savory Yogurt Plate

Crispy Chickpea

• 2 cups of chickpeas
• 3 tbsp of avocado oil
• 1 tsp of garlic powder
• 1 tbsp of lemon juice
• 2 tsp of coconut sugar
• 1 tsp of lemon zest
• 1/2 a cup of cilantro
• 2 tsp of Celtic salt
• 1 tsp of black pepper

Directions

Pre-heat oven to 200 C.

Open chickpea cans, rinse and pat dry with a paper towel.

Add all ingredients into a bowl, mix well. Then lay parchment paper on a cooking sheet and bake for 30 minutes.

Cucumber disks

• 2 cups of diced cucumbers
• 1 tbsp of apple cider vinegar (ACV)
• 1 tbsp of lemon juice
• 1/4 of a cup of chopped Dill
• 1 tsp of ginger juice or powder
• 1 tsp of cayenne pepper
• pinch of salt and pepper

Directions

Dice 1 large cucumber and add all ingredients into a bowl, let this sit for 30 min.

Massaged Salad

• 2 cups of finely chopped kale
• 1 cup of finely chopped purple cabbage 
• 1 tbsp of avocado oil
• 1 tbsp of lemon juice
• 2 tsp of ACV
• 1 tsp of coconut sugar
• pinch of salt and pepper 

Directions

Add everything into a bowl, massage until greens are nice and tender.