Feb 1, 2021 | All our Recipes
Oats are such a friendly food. Easy to digest, warming, sustaining.Colder climate dwellers use them traditionally for breakfast before a day at school or or work.This is an uncooked version.Soak rolled oats in almond milk overnight.In summer add fresh antioxidant...
Mar 31, 2020 | All our Recipes
Take several handfuls of well soaked and slightly sprouted chickpeas, and process thoroughly with as many or as few peeled garlic cloves as you like. Tip; this is the crucial stage to decide the final texture. If you want it smooth, process the chick peas right down,...
Mar 31, 2020 | All our Recipes
A fresh lemony flavour for pate and dips. Or add pepper and cayenne for a spicy mix. Either way dry some for crispy snacks.
Jul 23, 2019 | All our Recipes
Ingredients: 2 courgettes (chopped), 1/4-1/3 cup olive oil, 2-3 cloves garlic (crushed or chopped), 2 tbsp lemon juice, 1/4 tsp sea salt, 1/3 cup light tahini. Method: mix all together in blender. Notes: It is very easy to adjust this recipe and alter the ratio...
Jun 24, 2019 | All our Recipes
Couldn’t be more simple. It’s a rich, occasional dish to go with a contrasting green salad of sunflower greens and snow pea shoots, or lettuce hearts and sliced cucumber, with a side dish of tomato wedges very lightly sprinkled with Himalayan or Celtic Sea salt. Soak...
Feb 24, 2019 | All our Recipes
(or use sprouted buckwheat and keep it all raw) half a cup rolled oats, or buckwheat sprouts one tsp stevia, or raw honey to sweeten pinch good salt a big handful of any green sprouts, and/or microgreens, and/or a heaped tbs of any organic green powder. Almond milk,...
