Rentia Greyvenstein
Rentia Greyvenstein - Registered Dietician (NZ), Qualified Chef
Ingredients
- ⅔ cup pecan halves lightly toasted
- ½ cup avocado oil
- ¼ cup olive oil
- ¼ cup water
- 3 tbsp raw honey or maple syrup
- 1 clove minced garlic
- 1 tsp fine salt
- freshly ground black pepper as needed
Instructions
- Fry the pecans panin a pan over medium-high heat, and continually stir the pecans until they are lightly golden, about 5 minutes.
- Cool the pecans.
- Put the toasted pecans and the remaining ingredients in the blender and blend until smooth.
Serving Suggestions:
Serve with root vegetables like beetroot, baby carrots and parsnips and a mixture of baby spinach and mesclun mix.
Why do I need to know this recipe?
This is a luxurious salad recipe that will convert the most stubborn meat-eaters into salad-lovers.
To learn more about the pecan please see our article, Types of Fats: Healthy and Unhealthy Dietary Fats.
Rentia is a qualified dietitian and chef who has worked in the food industry for the last decade, collaborating with companies such as Nandos and McCain, helping them with food product and recipe development.
She has had, and overcome, her struggles with food allergies and sensitivities and learned to navigate a pain disorder. She is well aware of the impact that food has on our physical and emotional well-being and believes that the food we consume is one of the best tools for healing available.
Rentia sees herself as a champion for healthy eating but is also a foodie at heart. Her passion is to enable people to eat foods that heal and nourish without making them feel deprived, and her special focus lies in child and maternal nutrition.
Rentia is hosting cooking classes at different venues around Auckland and is also seeing clients at her practice, and through a tailored and client-based approach is assisting them to get back on the path of health and recovery. You can find Rentia at The Healing Plate.
