PARSNIP COUSCOUS

  This is so good! The taste is mild but so satisfying, and it leaves me full but energetic. One of my favorite lunch finds recently.

Raw couscous made with parsnip and avocado! No nuts or seeds, so my stomach adores it too.

The recipe (serves 1):

1 small parsnip, peeled and roughly chopped
1/2 Tbsp olive oil
a drizzle of lemon juice
pinch of salt
1 oz. (35g) rucola
1 pear, peeled and cubed
1 avocado, cubed

+ Run the parsnip in a food processor until the consistency reminds of rice. Pour into a bowl and add the olive oil, lemon juice and salt. Toss. Add the rucola, pear, and avocado, and mix well.

  The original recipe is from Erica Palmcrantz´s book, and it called for 2 Tbsp pumpkin seeds instead of the avocado I used. Good either way, but my stomach does not agree with seeds right now. =)