'Savory roots'

  • 2 cups black rice (soaked overnight)
  • 1 bunch carrots
  • 3-4 kale leaves
  • A handful fresh parsley
  • 4 tbsp sunflower seeds
  • 1 tbsp hemp seeds
  • 4 tbsp olive oil
  • 2-3 tbsp apple cider vinegar
  • 1 tbsp raw honey or maple syrup
  • Sea salt & pepper
  • Hemp butter (or tahini)
  • 2 tbsp lemon juice
  • 3 tbsp olive oil
  • 2 tbsp water



Salad: Preheat the oven 250 °C.  Rinse the black rice a couple of times before cooking it. (Its better to soaked overnight for a better digestion and if you do it remember 2 cups of water and a pinch of salt for 1 cup of rice, cooking it for 20-25 minutes is enough. Otherwise cook the rice for at least 50 minutes). Place the carrots on a baking tray with some parchment paper and add some olive oil. Roast in the oven to 200 °C for about 20-25 minutes. While rinse and chop thinly the kale and parsley ( you can do it by using a food processor) . In a bowl combine the kale, parsley, apple cider, honey, salt and pepper. Add the sunflowers and hemp seeds, combining again.

Dressing: In a small container mix the hemp butter, lemon juice, olive oil and water. Prepare the salad on a big tray or dish. First add the black rice, then the roasted carrots and on the top the kale, parsley salad. Serve with the dressing on the side. Add more salt, pepper and seeds as you wish.