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Recipe provided by Lisa Guy

"One of the best ways to improve your health and lower your risk of disease is to include more vegetables and plant-based foods in your diet. Vegetables, nuts, seeds, legumes, fruits and wholegrains are all fabulous sources of dietary fibre which we need for better gut health and cardiovascular function. They also provide beneficial unsaturated fats which our bodies need for optimal heart, brain and nervous system function, and supply important nutrients like folate and beta-carotene. Plants are also the richest source of protective antioxidants that help fight oxidative damage in the body. Eating less meat and enjoying more vegetarian meals will help lower your risk of obesity and chronic diseases such as cardiovascular disease, type-2 diabetes and some types of cancer, along with reducing inflammation in the body. Start experimenting with new delicious meat-free recipes and eat your way to better health!"

This delicious salad is loaded with fresh wholesome ingredients to support good health and prevention of disease. Kale and cauliflower are members of the super brassica family which have been found to have a variety of impressive health benefits including lowering cholesterol levels and the risk of cancer and heart disease, boosting liver detoxification, enhancing immune function, and even balancing hormone levels. This salad is perfect on its own or served with some hummus and oven baked falafels for an extra protein boost. 


1⁄2 cup quinoa, rinse well

1⁄2 bunch of kale, finely chopped

Juice of 1⁄2 lemon

Splash of cold pressed olive oil

Pinch of sea salt

Handful dried cranberries (sulphite-free)

Juice of an orange

Handful of fresh mint, roughly chopped

Handful of fresh coriander, roughly chopped

1⁄4 cauliflower, cut into florets

1⁄2 tsp turmeric

¼ tsp chilli flakes

1 red onion, finely chopped

Handful almonds, roughly chop


In a small bowl add cranberries and orange juice and place in the fridge.

Wash quinoa well to remove bitter coating.

In a medium saucepan add quinoa and a cup of water. Bring to boil and then reduce heat to a simmer for 15 minutes, until quinoa is light and fluffy.

While the quinoa is cooking wash your kale and remove the steams, then cut the leaves into thin strips. Place kale in a bowl and cover it in lemon juice, a splash of olive oil and a pinch of sea salt. Massage the kale for a few minutes until it goes lovely and soft.

In a frying pan with a little olive oil cook onion until soft and then put on a plate to cool.

Then cook cauliflower sprinkled with turmeric and chilli, until cooked through but still crunchy.

In a salad bowl add kale, quinoa, mint, coriander, onion and cauliflower and toss gently. Add cranberries with orange juice and toss. Top with almonds and serve.

TIP: You can replace the cranberries with pomegranate seeds.

Serves 4-6.