This fermented loaf is gluten-free and loaded with nutrition! Even though the process takes a few days, it requires very little attention. Fermenting the batter increases bioavailability of nutrients. Once baked and cooled, I usually cut the loaf into slices and pop it in the freezer. It is best eaten fresh and once frozen I always toast it!
Plum Frangipane Tart
Frangipane is a velvety almond cream traditionally used to fill tarts, cakes and pastries. My version is made with Aqua faba (the viscous water in which chickpeas are […]
Cashew Kale Artichoke Dip
This is an easy upgrade to the classic artichoke dip made with mayo and loads of cheese! Raw cashews pureed with tapioca four make a decadent dip that […]
Shaman’s Ramen
A super natural soup, steeped with the magic of chaga and porcini mushrooms! Certain to foretell a future of health and longevity! As a result of being disappointed […]
Masala Dosa
I arrived home from India weighed down with white lentils and beaten rice which are essential ingredients for making Southern India’s most prized dish, Masala Dosa. Lovely Samita […]
Cauliflower Ginger Where’s The Beef?
The humble cauliflower in the guise of ginger beef is the star of this dish! Florets of cauliflower are rice battered and roasted to a crisp before being […]