Copyright John Paul Urizar
www.johnpaulurizar.com.au
Here we have a perfect lunch for the vegan - a complete meal providing vegetables, carbohydrates, protein, good fats - for energy to sustain the remainder of the day.
Dry roast the walnuts in a frying pan. Set aside. Boil the potatoes in salted water until tender. Drain and set aside to cool.
Mix the potatoes with beetroot dressing (see recipe list) and serve over washed salad greens topped with chopped walnuts.
Note : Waxy potatoes contain less starch and therefore have a lower GI than large potatoes used in baking or to make chips and mashed potato. By adding some fat, and vinaigrette the GI of a carbohydrate food is lowered, maintaining blood sugar levels and releasing a steady flow of energy for a longer length of time.
Makes 4 servings
| Prep Time: | 5 mins |
| Cooking Time: | 20 mins |
| Ready in: | 25 mins |
Suitable for: |
|
| Lunch, Salad | |
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| Nutritional Information - Per Serve | |
| Kj | 1353 kj |
| Calories | 323 kcal |
| Fat | 12.3 g |
| Saturated Fat | 1.1 g |
| Total Carbohydrate | 38.2 g |
| Total Protein | 10.7 g |
| Fibre | 6.8 g |
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