This is my go to recipe that I like to make every couple of months. You can make it in bulk and keep in the freezer to add to curries, soups, marinades, or to spice up an Asian dish.
2 tbs coriander seeds
8 long red chillies, roughly chopped
4 cm cupe ginger, peeled
2 tbs ground paprika
8 garlic cloves
zest and juice of 4 limes
4 stalks fresh lemon grass, white part only, roughly chopped
100g peanut oil
Tip: Divide mixture into ice cube trans and freeze for ready to use portions.
You can't go wrong with a good pancake for breakfast. Finding a recipe that is healthy and tastes good can be a little tricky however. I've tried almond meal and find it burns too quickly, I've tried coconut flour and it's just that little bit too dry. Buckwheat or even amaranth flour however both hold up under pressure, and with a touch of yoghurt could even pass for the real deal. This recipe is packed with protein, which will keep you fuller for longer, without the bloat. Enjoy!
Chia jam is one of those things that I like to make every now and then to add to oats, buckwheat pancakes, or as a tasty layer to a chia puddings. A great refined free alternative to traditional jam, this is baby is packed full of goodness including omega-3 fatty acids, antioxidants, fibre, iron, and calcium.
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