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Pineapple and Beansprout Salad

300g of beansprouts (or other sprouted)
1tsp turmeric
½ tsp ground cumin
25ml Udo’s Choice Oil
150g onions
100g cashew nuts
500g pineapple
25ml cider vinegar
Himalayan crystal salt and freshly ground black pepper

Rinse the beansprouts in a colander and drain well.
Toast spices in a pan. Add oil and fry onions until soft. Add cashews and stir over a low heat for 2-3 minutes.
Add pineapple and cider vinegar. Stir and season. Remove from heat and put in a large bowl.
Mix in beansprouts and chill before serving.