Kate
How to make buckwheat crackers
Make ’em small and call them crackers. Make ’em bigger and call them a pizza base. Either way your gluten free & raw friends will love you for making them. You can even crumble them into a salad for an extra source of protein and crunchiness. Ingredients 1 cup buckwheat groats, soaked for at least […]
Two ways with quinoa
This should read 202 ways with quinoa (pronounced keen-wa) such is the versatility of this seed. Seed?? Yes! It’s commonly referred to as a grain but is technically a seed – which is great if you’re looking for a non-grain grain. Use it instead of rice, eat it hot or cold, sprout it, you can […]
Warning: It will stain your blender and is totally worth it
Two ways with tumeric that don’t involve curry You know when you hear of something new and then it’s everywhere? I went to a yellow party. Most people wore fluffy yellow wigs + rugby shirts. My friend rubbed herself with fresh tumeric root and glowed all evening. Next a runaway monk handed me this. You […]
Turkish Lentil Soup
This is part soup part stew. It’s beyond comforting and tasty. And convenient. “But don’t you have to soak the lentils?” People often ask this and the answer is “you can, but you don’t have to.” It’s about improving digestibility. The bigger the bean the greater the need for soaking. Chick peas yes. Kidney beans […]
West African Cabbage Stew
Eek cooked cabbage! Not the nicest of thoughts for some of us. But paired up with golden kumara, peanuts, ginger and cayenne all your memories of soggy cooked cabbage will be forgotten. During the winter months this dish is a weekly staple in my kitchen. It’s a throw-it-all-in-the-pot type meal and goes well over couscous […]