Brown rice, kohlrabi and artichoke salad
27th Feb, 2014


  • 200g brown or wild rice
  • 1 handful sunflower seeds
  • 1 handful pumpkin seeds
  • 1 tin organic artichokes
  • 1 kohlrabi, grated
  • 1 handful mange tout, finely sliced
  • 1 handful spinach, roughly chopped
  • 1 handful radishes, halved
  • ½ red onion, finely chopped
  • Juice ½ lemon
  • 1 tbsp rapeseed oil
  • Salt
  • Pepper

Equipment required:

To make:

Place the brown rice in three times the amount of cold water and bring to the boil. Boil for 15-20 minutes until the rice is tender, then rinse under cold water and set aside. 

Place the sunflower and pumpkin seeds on a baking tray and toast them in the oven for 10 minutes.

Drain the artichokes and roughly chop them. Place them in a large mixing bowl.

Peel and grate the kolrabi (if you cant find kolrabi you can use white cabbage instead) and mix with the artichokes, seeds and the rest of the ingredients.

Serve with some pea shoots.

This dish is also the perfect accompaniment to chicken or salmon.

Porridge with pumpkin and salted caramel

The pumpkin sauce in this recipe is like a subtly sweet compote, and it’s a great addition to your breakfast. With its smooth texture, it is delicious stirred into a bowl of hot porridge, along with some salted date caramel.

Chicken, Pearl Barley and Broad Bean Stew

Our chicken, pearl barley and broad bean stew is a healthy and hearty way to end the day. But be sure to make plenty because it is so tasty, you will definitely be coming back for more.

Rhubarb granita and banana sundae

Granita is a semi-frozen dessert that is typically made with fruit. This rhubarb version is refreshing and tart, perfect with sweet and creamy banana ice cream. Make sure to use the ripest bananas for the ice cream, as they will be the sweetest. Honeyed pecans are a lovely, crunchy topping.

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