A recent study showed that almost 50% of the food produced in the US is wasted and here in the UK we waste 7.3 million tonnes of food, over half of which is edible! Dan Barber, the environmentally conscious Michelin Star chef of Blue Hill at Stone Barns, one of the world’s 50 best restaurants and our Head Chef, Jodi’s hero, decided to react to this nonsense. On the 24th of February – 2nd of April, Dan Barber opened a pop on the rooftop of Selfridges that featured a wide range of waste-elimination dishes like the carrot and beet juice pulp burger (Jodi said it was unbelievably delicious!!).
At our own kitchen, Maple & Co is also fighting waste! As an example, we use the pulp from our beloved Green Queen cold-pressed juice to make our overnight vegetable broth. We also work with Too Good To Go, an app that helps eliminate end of day food wastage. Chris, one of the founders of To Good to Go was kind enough to answer a few of our questions:
How big is the food wastage in the UK in 2017?
Figures have just been released which show we’re throwing away more food than ever. We waste 7.3 million tonnes of food, over half of which is edible, in our households alone, whilst the restaurant and catering industry throws out 600,000 tonnes of edible food each year – equivalent to the weight of 84 Eiffel Towers. We want Too Good To Go to highlight that often times food ‘waste’ isn’t in fact waste at all – it’s perfectly good stuff that might have a meaningless ‘best before’ date on it or be binned because it’s remained unsold in a shop that’s had an unexpectedly quiet day. This will hopefully get people thinking about how they manage their waste in the home and ultimately lead to the more sustainable usage of our planet’s precious resources.
How did you start Too Good To Go?
Too Good To Go began as a website in November 2015, but it had such a huge uptake in demand and positive reaction in the press that we decided to create a mobile app, which we launched in Brighton and Leeds last summer. We’ve since gone on to amass over 100,000 downloads and saved 14,000 meals – and this is just the beginning!
Can you explain how your app works?
A user downloads the Too Good To Go app from the App Store or Play Store. On opening the app, as long as location services are enabled, a list of the closest restaurants, cafes, bakeries, market stalls, delis and other shops with surplus food available for collection will be displayed. You can then make a purchase via the app (everything costs between £1.50 and £3.80, and is up to 60-90% off regular prices) and receive a mobile receipt. Then, just take the mobile receipt to the store in the collection time specified on the app and hey presto, you get to enjoy a huge box of delicious, fresh food at the same time as fighting food waste!
How much food wastage did you avoid since the beginning of Too Good To Go?
In the UK we’ve rescued almost 15,000 meals from landfill in a little over 6 months. Europe-wide, we have saved almost 500,000 meals and close to 900 tonnes of carbon dioxide emissions (that’s the same as 450 long-haul flights) – all from perfectly good food that would have otherwise been thrown away.
Any new challenges upcoming for your team?
Yes! Each day brings with it fresh challenges. Now, having began to establish ourselves in London, Leeds and Brighton, we’ve set our sights on other large UK cities so we can save even more food. We’ve just launched Too Good To Go in Wales and hope to land north of the border in Scotland soon!
We are so inspired by Michelin Chef Dan Barber and the team at Too Good To Go – help us win the fight against waste!
I am so excited for this weekend as Maple & Fitz has a new sibling in town – Maple & CNM. I’ve had the pleasure of coming in as a guest speaker at the College of Naturopathic Medicine (CNM) and now we will be serving Maple food at their brand new shiny school in King’s Cross.
CNM is the UK’s largest training provider of natural therapies and believe in what we believe in at Maple, which is that good nutrition is fundamental to health. Following our feature recently on Sunday Brunch about Energising Foods, the experts at the CNM tell us more about boosting energy naturally. Try these DIY tips from my guest blogger, CNM.
Boost energy levels naturally
Everyone gets tired. More often than not a few early nights puts things right. If you are feeling tired or flat all the time, however, and even routine daily tasks feel like a big effort, you may need to look at your diet and habits.
Make your habits more naturopathic
Of course we already know that smoking and significant alcohol consumption are not good for your health, so get help to quit if these are a part of your life you’d rather do without!
We are affected, too, by environmental pollution ranging from electro-magnetic radiation from our increasingly hi-tech lives, to traffic and industrial pollutants in the air we breathe. Cut down on your constant use of technology, and get outdoors for a walk in the park instead.
Stress is always debilitating, so identify and address causes so that your health is not sabotaged.
Do some exercise each day. A walk in the park at lunchtime is a good start or use the stairs instead of the escalator in the tube!
At night, institute a ‘winding down’ process which excludes screens (Netflix!) and might involve listening to relaxing music or reading a book. Be strict about regular sleeping hours, and remove communication devices and other distractions from your bedroom.
If you need a great excuse to take a relaxing 20-30 minute bath in Epsom Salts a couple of times per week, it’s that you can top up your levels of magnesium, an essential mineral for energy production.
Make sure that your mattress and pillows are comfortable, and that temperature and ventilation are good in your bedroom. A sprinkle of lavender essential oil on your pillow can help induce feelings of relaxation.
Look carefully at the chemicals contained in your personal care products, from shampoo to face products, to sunscreen, and opt for natural versions to keep the toxins you ingest to a minimum.
Address Your Diet
Our bodies can be put under severe stress from a less than wholesome diet. Eating a wide range of predominantly plant-based wholefoods, organic where possible, is the ideal.
Plant compounds can manipulate how our bodies function, so make sure you get enough of them. Increasing your intake of veg to at least 8 portions a day can help meet your daily needs of key helpers, such as B vitamins, magnesium and vitamin C levels, co-factors to make sure that your protein intake is used efficiently.
Make sure that your protein intake is sufficient. Protein is essential for every single cell in the body, including the production of your sleep hormone, melatonin. If you are vegetarian, your protein can come from nuts and seeds, pulses, legumes, quinoa and sprouted seeds and beans.
Keeping blood sugar well balanced throughout the day with meals that contain protein and healthy fats as well as carbohydrates can make a real difference to our energy levels over the course of the day. To combat sugar cravings, take half a teaspoon of cinnamon when you get the urge for something sweet or starchy. A handful of nuts is a much healthier source of fast energy than sugary treats.
Don’t forget to hydrate!
Even mild dehydration can cause us to feel below par. Aim to drink 2 litres of clean water a day. To increase hydration at the cellular level, add a little cucumber or celery to your jug of water, and sip throughout the day.
For some people, unexplained fatigue continues no matter how much rest is taken.
If underlying health problems have been ruled out, a naturopathic nutritional therapist can help you identify any food intolerances or nutritional imbalances which may be contributing to your tiredness. If so, there are many nutritional approaches which can help. Acupuncture and herbal medicine are also useful therapies to help you relax and re-balance.
Happy 2017 and we hope these tips help!
CNM (College of Naturopathic Medicine) trains students for careers in a range of natural therapies, including Natural Chef, Naturopathic Nutrition, Herbal Medicine, Acupuncture, Homeopathy, and Naturopathy. Short courses in additional therapies are also available. To find out about CNM courses and locations, visit www.naturopathy-uk.com
I had so much fun this morning with Tim, Simon, Kelly, Nick, Martin and Nick! It’s always intimidating to cook for celebs especially when Simon wants to know where the sausage went in our Vit D packed breakfast and Kelly wanted champagne to poach her eggs!
Below are some recipes to help you get over or even try to beat the flu season this grey January month as we’ve featured dishes full of vitamin D, iron, B vitamins, magnesium, manganese and copper. Message me on twitter, Instagram or facebook if you have any questions! x Adria
chives, 1 tablespoon, finely chopped
lemon, 2, zest and wedges
sea salt and black pepper to taste
Poach egg in gently boiling water (bubbles should look like champagne). Slowly swirl the water and gently drop the egg in the centre as close to the water as possible (chef’s tip: use a mug or small cup to drop egg). Poach for 3 mins. Remove with slotted spoon and pat dry.
Wash and dry spinach and finely chop chives.
Serve dish with a bed of spinach, mackerel and poached egg on top. Season with sea salt and pepper. Then garnish with chives, lemon zest and wedge.
ENERGISING WARM GRAIN BOWL (gf, df, ve)
Feature: Magnesium and Manganese
250g Green lentils, soak overnight
1 tsp table salt
250g Buckwheat (kasha)
2 tsp table salt
200g Red onion, thinly sliced
Soak lentils in cold water overnight. Rinse and drain. In a large pot add lentils, salt and cover with water. Bring to a boil and reduce to simmer, stirring occasionally, until lentils are very soft but still hold their shape, about 20-25 mins. If needed, top up with water so covered. Drain and set aside.
Bring a pot of water to boil with table salt. Add the buckwheat and cook for 3 minutes. Drain and set aside.
Quick pickle the red onions by rinsing in cold water and squeezing 2 limes on them. Set aside for 15 mins. When ready, strain juice from onions and mix juice with spice.
Wash, remove stem and cut cavolo nero leaves.
Sauté the leeks in oil and aji Amarillo until tender about 5 minutes. Add buckwheat and lentils to reheat for another 3 mins then add cavolo nero to lightly cook for another 1 min. Off the heat, toss in pickled red onions and add dressing as desired to give a deliciously tangy taste. Season with salt and pepper.
Garnish with toasted pumpkin seeds and pomegranates. Serve warm.
Coconut oil, 1 tbsp
Onion, 1 or shallot, 3, thinly sliced
Ginger, 30g grated
Red curry paste, 1-2 tbsp
Coconut milk, reduced fat, 400ml,
Maple syrup, 1 tsp
Water or stock from lamb above, 200ml
Dark leafy Asian vegetable e.g. dao miu, choy sum, guy lan, 100g
Lemon balm or coriander, 2 tbsp
Red chili (optional), 1, sliced
Cauliflower, 900g, grated, sautéed for 3 minutes
Coconut oil, 1 tbsp
Edamame, 80g, beans only
Sea salt and black pepper to taste
Cut stock vegetables. Halve lemongrass lengthwise and bend and break fibre to release flavour. Dice lamb into 2 cm cubes. Heat oil and sear lamb off on all sides in a large stock pot for 5 mins. Remove lamb and set aside.
Sauté vegetables in same pot the lamb was seared in and cook until clear for 5-10 mins.
Add lamb back into pot with 3L water. Bring to a boil and then let simmer for 3-4 hours until lamb is tender and easy to pull apart (add more water if needed)
Strain the stock through a fine mesh sieve. Remove vegetables setting the meat aside and reserve stock to add to curry.
In a pot heat coconut oil on med-high and sauté onion for 5 mins. Add grated ginger and red curry paste and cook for another 2 mins.
Add cooked lamb, coconut milk, maple syrup, and lamb stock and cook for an additional 20 minutes on low heat. Add a few pinches of sea salt.
When ready to serve, add green vegetable and cook for another 2 mins.
Serve hot in a bowl garnished with herbs, red chillies and lime wedges.
Grate cauliflower fleurets in a cheese grater or chop by hand into small rice-sized grains.
In a pan sautéed “rice” with coconut oil for 3 mins. Mix in edamame and season with salt and pepper. Serve with curry.
Spirulina Cashew Tahini Dip (gf, df, ve)
Makes 1 bowl
2-3 tsp spirulina
1/2 tsp cumin
1 lemons, zest and juice
1 lime, zest and juice
1/2 tsp activated yeast flakes*
100-150 ml hot water
Sea salt and black pepper to taste
Sesame seeds (optional)
*optional, gives a cheesier taste
Carrots, celery, cucumber and/ or peppers, cut into sticks
Preheat oven 180C. Toast the cashews on a pan/tray for 5-10 mins until golden and fragrant (optional)
Soak cashews overnight or min 4 hours in cold water. Rinse and drain.
In a food processor blend cashews, spirulina, tahini, cumin, lemons and lime zest/juice, and yeast. Blend until smooth add tahini and hot water as needed until desired consistency achieved. Add salt and pepper to taste.
Garnish with sesame seeds and serve with vegetable sticks.
Did you know that kale is one of the oldest brassicas proudly sitting alongside cabbage, brussels sprouts, broccoli and cauliflower? The vegetable we know today is more than 2,000 years old and until the end of the Middle Ages, kale was one of the most common green vegetables eaten across Europe. At Maple & Fitz, we buy our kale from the Lincolnshire farmers here in the UK and work with farmers such as Staples British Farmers. Here’s George Read who oversees their 100% self sufficient farm which uses green electricity from a bio gas, as well as using that energy to provide heat, refrigeration and fertiliser. Now that’s what I call impressive! !
There are different types of kale, but our favourite kale at the moment is the deliciously earthy but sweet and fragrant cavolo nero. Cavolo nero, also known as black kale is fresh, crisp, chewy and maintains it’s structure quite well when heated making it super versatile to cook with!
So hopefully I’ve sold you on cavolo nero based on its taste and texture but if not, here are some great health benefits too such as:
preventing heart disease and cancer with its high content of antioxidants and anti-inflammatory properties
boosting strength and immunity since it’s packed with calcium and iron, and vitamins A and C and
When I met Elsie and Dominika, the girls behind Clean Beauty Co., I immediately fell in love with them and their desire to change the way we look at beauty products. Similar to what we believe in at Maple & Fitz, Dom and Elsie are changing what we put on our bodies (instead of what we put into our bodies), one all natural recipe at a time. Experiencing their DIY beauty workshops hosted at our eatery I was certainly tempted to eat many of their beauty ingredients (whoops). Now that’s what I call CLEAN beauty.
Today marks the first cold day in London and I am sure my friends back home are starting to battle the great white north in Canada too! Here are Clean Beauty Co.’s tried and tested remedies for protecting and healing our dry winter skin.
Olive Oil – Rich in antioxidants and many healthy fatty acids, it isn’t just good for your taste buds, but also great for your skin. Dab a thin layer under your regular moisturiser to enhance the nourishment or put together a face scrub of sugar, olive oil and honey for an exfoliating and moisturising treat.
Oatmeal – Not just for your winter porridge, oatmeal is a great addition to any beauty routine due to its high protein content, protecting the skin against water loss, maintaining moisture. It is also anti-inflammatory, so relieves itchiness and unpleasant sensations of dry, flaky skin. Put a cup of oats into a muslin cloth bag (or muslin cloth, tying it closed with a hair tie) and pop into your bath. The water will become lovely oaty milky texture, and it will get to work immediately on soothing your winter skin.
Milk – For those non-vegans, your ordinary organic whole milk is a great natural exfoliator and moisturiser. The lactic acid helps peel away dead skin cells and promotes the skin’s ability to retain moisture. Mix half a cup of milk with a half a cup of rosewater for a luxurious milky body wash guaranteed to leave you silky smooth.
Coconut Oil – Yes, yes, we’re never too far from giving our buddy Coco a shout out, but with good reason. High in fatty acids, this oil is rich and will nourish where your water heavy moisturisers can’t reach. Get a pot, lather all over, rinse in shower and you’re done. Or have a go at making our favourite Fuss-Free, the all-round beauty balm made of coconut oil, rosehip and jojoba.
Honey – This antioxidant, antibacterial, humectant wonder is one of the best natural moisturisers. High in Vitamin E, honey penetrates deep into the skin’s layers, providing long term moisturisation. Melt equal parts beeswax, honey and olive oil for a one-time use balm, focusing on dry areas like legs and elbows. Wash off in the shower.
In Winter, nourishing from the inside is just as important as from the outside, so make sure all of these foods are present in your diet to maximise on their healing properties.
P.S. The Clean Beauty Co ladies are launching their book soon too (CONGRATULATIONS!). Here’s a sneak peek of the cover….
I’ve just had one of the most busiest and fun weekends! With my hubby’s hotel opening in Kingston, we spent the entire Saturday tasting the restaurant’s new menu (yum). Then it was onto Channel 4’s Sunday Brunch on Sunday starting with hair and makeup at 6am then cooking for singer Mel C and comedians Stephen Merchant and Aisling Bea. For Sunday Bunch, Jodi, our Head Chef and I presented 4 delicious gluten-free pulse dishes to celebrate the International Year of Pulses as declared by the United Nations.
We love pulses because they are so many ways to enjoy them, but also because they are an inexpensive, low-fat source of fibre, protein, vitamins and minerals which will contribute towards long term food security around the globe. They can even contribute towards 1 of your 5 of day.
Pulses are seeds in a pod and includes beans, lentils and dried peas and are all gluten-free. You can purchase them dried which you would need to soak overnight then cook, or for a quick fix, you can buy them pre-cooked from a can. The delicious recipes I presented on the show are below and please message me @adria_wu if you have any questions and tag us @mapleandfitz with your homemade versions. I look forward to hearing from you.
You can also download a printable PDF version here.
BLACK DAHL SHAKSHUKA (gf, df)
250g black lentils (soaked min 12 hours)
4L cold water
1 tbsp cooking salt
2 tbsp olive oil
220g onion (1 med onion), diced
1 large red pepper, diced
24g garlic (6 cloves), diced
65g ginger, peeled, grated
1 bay leaf
1 cinnamon stick (or 1/4 tsp powder)
1200g canned chopped tomatoes (3 cans)
1 tsp of flaked sea salt
freshly ground black pepper
fresh parsley to garnish
1. Soak lentils in cold water overnight. Rinse and drain. In a large pot add lentils, salt and cover with water. Bring to a boil and reduce to simmer, stirring occasionally, until lentils are very soft but still hold their shape, about (40 minutes to 1 hour). If needed, top up with water so covered. Drain and set aside.
2. Toast spices on high heat for 30 secs, take off heat and set aside.
3. Heat olive oil on medium high heat and sautee onions & red pepper for 5 minutes, then add garlic, ginger, bay leaf and cinnamon and cook for another 2 mins. Add tomatoes and cook for 1 hour until thick and creamy. Add water as needed to resemble a salsa consistency. Season with sea salt and pepper.
4. Add lentils and cook for another 30 mins. Meanwhile, preheat oven to 180F.
5. Use a spoon to make wells in tomatoes, crack in eggs them and bake in oven for another 20-30 mins or until the whites are cooked.
6. Garnish with parsley.
200g red bean (soaked for min 12 hours)
4L cold water
1 tsp cooking salt
1 tsp olive oil
140g red onion (1 small onion), chopped
10g garlic (3 cloves)
2 tsp ground cumin
1 tsp ground coriander
1/4 tsp chili powder
(or more if you like some heat!)
140g tomato paste
1/4 tsp black pepper
1 tsp flaked sea salt
1 tbsp or more water
100g white cabbage, sliced
100g red cabbage, sliced
5g fresh coriander, chopped
40ml rice wine vinegar
2 tbsp lime juice, zest
1 tsp honey
1/2 tsp flaked sea salt
300g chickpea flour
3 tbsp activated yeast flakes
1/4 tsp cooking salt
olive oil for cooking
1 small tub sprouted lentils (or see below to sprout your own pulses)
1. Preheat oven to 220F. Roast cubed pumpkin with olive oil and sea salt for 25-35 mins until cooked and some browning.
2. Soak the beans in cold water overnight then rinse and drain. In a large pot add beans, salt and cover with water. Bring to a boil and reduce to simmer, stirring occasionally, until cooked about (40 minutes to 1 hour). If needed, top up with water so covered. Drain and set aside.
3. Heat olive oil in pan, sautee onion, garlic and spices for 5 minutes, then add tomato paste and cook or another 2 mins. Allow to cool for 10 mins then blend in food processor into dip-like consistency (add 1 tbsp of water at a time as needed). Mix with beans.
4. Mix rice wine, honey, lime zest and juice. Toss cabbage and coriander in pickle marinade. Do a quick pickle for 20 mins or refrigerate overnight.
5. Sift flour into a bowl, add yeast and whisk water until consistency like pancake batter.
6. Heat a non-stick pan with oil. Ladle mixture onto pan to form tortillas about the size of your palm for mini tortillas, or full pan for regular size.
7. Assemble tortilla with beans, pumpkin, slaw, and garnish with sprouted lentils.
How to Sprout Lentils
1. Rinse seeds. Soak 8-14 hours away from extreme heat/cold.
2. Rinse again with fresh cold water in strainer. Leave in strainer with bowl underneath to catch dripping water. Cover with cloth and store in dark environment (cupboard or oven). Sprout for 1-2 days (tail should be the same length as the pulse or longer).
3. When ready, rinse seeds and serve. Otherwise, store in refrigerator and rinse every 24 hours in refrigerator.
LENTIL RISOTTO (gf, df, ve)
200g white beans soaked overnight, rinsed and drained
650g lentils (green and/ or yellow), soaked overnight, rinsed and drained
1/2 tsp cooking salt
2 tbsp olive oil
4 garlic cloves, chopped
200g white onion (1 med onion), chopped
1 sprig rosemary, leaves only, chopped
1/2 tsp flaked sea salt
50-100ml vegetable broth
50-100ml hazelnut milk (optional or use more broth)
black pepper to taste
Kale Pesto (optional)
100 g cavolo nero black kale, stems removed
2 cloves garlic, peeled
2 lemons, juiced and zest
½ cup extra-virgin olive oil/ hazelnut oil
1/4 tsp flaked sea salt
50g crushed hazelnuts
1. Soak lentils overnight. Wash lentils well, drain and rinse until water runs clear. Set aside. Repeat the same for white beans.
2. In a large pot, cover white beans with water and cook for 60 mins until very soft centre.
3. Cover lentils in cold water and add salt. Bring to boil and simmer for 20-25 mins until cooked through but not mushy. Drain and set aside when cooked.
4. Meanwhile heat the olive oil cook onion, garlic, salt for 5 minutes. In blender or food processor, blend white bean mix until smooth. Return mixture to sauté pan, add chopped rosemary; add hazelnut milk (or broth) 50ml at a time while stirring to achieve a creamy consistency. When reached a sauce consistency reheat cooked yellow and green lentils with the sauce.
5. Make pesto by blending all ingredients in a blender or food processor.
6. To serve, place bean trio on plate, drizzle with pesto, and garnish with crushed hazelnuts.
BLACK BEAN BROWNIE (gf)
Makes 1 tray or 12 squares
400g black beans, cooked, drained and pureed
250 g avocado, puree
2 tbsp coconut oil, melted
100g dates, pitted or raw sugar
200g dark chocolate (raw if desired)
100g milk chocolate (raw if desired)
5ml vanilla extract
4 medium eggs
170g ground almonds
170g raw cacao powder
1 tsp bicarbonate soda
Salted Date Caramel:
170g dates, pitted or raw sugar
50g almond butter
5ml vanilla extract
5g flaked sea salt
50g hot water
1. Preheat oven 180C. Line a 23cm square tin with parchment paper.
2. Blend all salted date ingredients in food processor until smooth and set aside.
3. Blend black bean and avocado in blender until smooth adding 60ml of water to start. Consistency should resemble a dip. If too dense, add more water 1 tbsp at a time.
4. Melt oil, sweetener, dark and milk chocolate over a water bath.
5. Remove from heat and let slightly cool before mixing in black bean and avocado mix and add vanilla extract
6. Whisk in one egg at a time.
7. Sift ground almond, raw cacao powder, and bicarbonate soda and mix evenly. Add wet mixture to dry.
8. Assemble the 600g brownie batter in lined pan. Swirl in the caramel and finish off with rest of brownie batter.
I’ve been so excited to see all the autumn vegetables and fruits! And who doesn’t love roasted root vegetables – crispy on the outside and sweet and fluffy on the inside. I picked up these beautiful carrots with the tops still on and paired them with some crimson red radicchio and endives leaves. With carrots, I often like to leave the green tops on when they are served as a side dish to a savoury roast beef or chicken. However for salads, I’ll trim the tops and cut the carrots down to a manageable bite size.
The other star in this salad is the golden delicious apple. Did you know that there are over 7,500 types of apples? Growing up in Ontario, Canada where there are many apple orchards, apple picking is a very popular autumn activity. So when I think of fall fruits the apple immediately comes to mind – hot apple cider, cinnamon apple pies, apple loaf cakes, apple chutneys … For this salad, I’ve grilled some sliced apple and added a sprinkle of cinnamon to help bring out some great autumn flavours.
1 bunch small carrots (about 12)
1 tbsp rosemary, leaves chopped
2 tbsp olive oil
Sea salt and freshly ground pepper, to taste
1 granny smith apple
1 tsp olive oil
a pinch of cinnamon and salt
½ large red radicchio, leaves torn
1 red endive, separated leaves
2 cups red cabbage, sliced
1 small shallot, finely diced
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
1/4 cup olive oil
1 tbsp maple syrup
½ tsp salt
¼ tsp freshly ground pepper
Preheat the oven to 180C.
Wash, trim and halve (or even quarter) the carrots. Coat in olive oil and rosemary. Line baking tray with parchment and roast carrots for 15-20 minutes until cooked.
Wash and core the apple but keep the skin on. Slice and toss in olive oil and a pinch of cinnamon and salt. Heat grill pan on high heat and grill the slices for 3-4 minutes on each side until grill marks are visible. Set aside.
Prepare the radicchio, endive and cabbage for the salad.
Combine all the dressing ingredients in a jar with a lid and shake well. When ready to serve toss the leaves with the dressing and add in the carrots and apples at the end.