I used seasonal citruses - blood oranges and oranges, paired them with Fenugreek leaves, drizzled lightly warmed olive oil to reduce their bitterness and topped with toasted crushed coriander seeds and I am loving the combo!

The radicchio is soaked in ice cold water first to cut down the bitterness, combined with seasonal persimmon and finished a fantastic dressing made of pomegranate molasses.

Protein powerhouse quinoa and GF sorghum make a banger of a combo in this delicious and hearty grain bowl. Sorghum is an absolute gluten free underdog especially given its nutrient dense and full of iron, protein and B vitamins (good for metabolism and skin, hair ;).