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Crunchy rainbow salad

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I’ve taken to my food processor with gusto these past few weeks, as a way of supporting my 30 days #rawfood for lunch commitment to creating new and improved eating habits and shedding some unwanted weight!

Ingredients

2 sticks celery

1 bulb of fennel

1 carrot

1 small green paypaya

1tbsp each of toasted pumpkin seeds coconut flakes

1tbsp coconut aminos

 

Method

Wash all vegies and peel carrot and paypaya. Toss all vegies through food processor on fine grate blade. Place in large bowl, pour over coconut aminos and toss through pumpkin seeds and coconut flakes.

 

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