• Marinate the pumpkin and sweet potato cubes with garlic, olive oil, salt, chilli flakes, and oregano for about 30 minutes. Roast in oven for 20 minutes at 190 degrees Celsius. Once it is cooked, leave it to cool.
• In a big bowl, add lettuce, red cabbage, pomegranate along with cold roasted mix and stir it well with olive oil, lemon juice, honey, salt and pepper. Then top it with chopped nuts and dry fruits and slit banana fruit.
• Garnish with soaked chia seeds and pomegranate seeds and a scoop of yogurt.
This recipe contains shredded raw mango. If you find getting hold of raw mangoes a challenge then you can easily substitute this with any other crunchy vegetable like radish
Glittery red hearts, chocolate and sugary treats conjure up February’s infamous holiday. Valentine’s Day is just around the corner and you may be craving some sweet indulgences.
With wedding season quickly approaching, brides and grooms are looking for the next ultimate cocktail to serve at their wedding receptions. The Keefer Bar is a Vancouver hot spot offering a funky,
