1 cup of Sunflower Oil – preferably cold-pressed.
½ cup Apple Cider Vinegar
4 Tablesp. Honey
2 heaped teasp. Curry powder
2 heaped teasp. Mustard powder.

1 Avocado
1 Clove Garlic
11/2 Tablesp. Bragg seasoning or 1 Tables. of Soy Sauce/Nama Shoyu

4 onions chopped very finely.
Set aside
Marinade
½ cup of oil - any oil – preferably cold pressed
1 tablespoonful of Honey
1 teaspoonful of curry powder

Mix marinade together and pour over onions.
Leave for a few hours – overnight is best.
Serve as a side dish or a topping on Salad Rolls.

One Roll - multiply ingredients as needed.

1 leaf of little Gem/Romaine Lettuce/Chinese Cabbage.
Spread Avocado mixture on leaf.
Then place thinly sliced cucumber.
Place thinly sliced tomato on cucumber.
Next a layer of Marinated Onions and finally finely chopped Alfalfa.

Soak 2 cups of sunflower seeds overnight.
Drain, homogenise and place in a muslin bag to drain for a few hours.
When firm to the touch place in mixing bowl and add;

¼ cup Olive oil
2 teasp Bragg
2 cloves of garlic

Blend and serve as a dip or paste.

1 bunch of Spinach
1 cup tomato diced
1 avocado chopped
21/2 Tables Olive Oil
1Tables Lemon Juice
teasp Celtic Sea salt
½ teasp Cayenne pepper

Toss all ingredients together in mixing bowl, `massage` squeeze as you mix to `wilt` the spinach and cream the avocado.
Serve immediately.
Variations: Add chopped fresh herbs or choice of diced vegetables.
May also substitute Kale or Chard for spinach.

3 cups of wild rice soaked for 3 –5 days rinsing twice a day
1 cup of avocado diced
2 Tablesp lemon juice
3 Tablesp basil shredded
½ cup of tomato diced
21/2 olive oil
teasp Celtic salt
½ teasp cayenne

When rice has split and become fluffy it is ready to use.
Toss all ingredients together - `massaging` while mixing to create `creamy` consistency.

1 cup of almonds soaked overnight
½ cup of sunflower seeds soaked overnight
2 dessertspoonfuls of Date syrup
2 dessertsp of Carob powder
a few drops of vanilla essence
a few drops of rum essence

In food processor finely chop nuts and sunflower seeds.
Add all the other ingredients.
Mix well.
Form into small balls.
Chill and serve.

3 Tablesp lemon juice
¼ cup olive oil
11/2 cup of chopped vegetables of choice
2 tablespoons herbs of choice
1 teaspoon Celtic salt

Liquify all ingredients in blender.
Base will last for up to a week in fridge.

For an interesting flavour to a green salad add chopped fresh herbs;

Mediterran Flavour: basil, oregano,
Dressings: olive oil, garlic, lemon juice, cider vinegar
Thai Flavour: basil, lemongrass, coriander, mint
Dressings: garlic, sesame oil, lime juice, grated gingerroot
Indian Flavour: Garlic, mint, onions
Dressing; grated ginger root, curry, cumin, any light oil
Lemon juice