1 red onion, sliced 1 fresh red chilli, sliced 1 knob of fresh ginger, finely grated 2 garlic cloves, crushed 1 tsp black mustard seeds 1 tsp yellow mustard seeds 1 red bell pepper (capsicum), sliced into strips 3 spring onions, sliced 2 cups of frozen baby peas 1/3 cup water 1
Tbsp apple cider vinegar Himalayan pink salt and black pepper 100g baby kale leaves, washed
Not exact matches
1 cup tapioca flour 1 cup almond flour 1/2 cup coconut flour 1
tbsp milled chia seeds 1/2 tsp
Himalayan pink salt 1.5
tbsp baking powder 50g raw grass - fed unsalted butter (coconut oil can be used but will give a different taste) 3 eggs 1 tsp bicarbonate of soda 1 tsp
apple cider vinegar (with the mother)
Dressing: 3
Tbsp raw
apple cider vinegar 3
Tbsp extra virgin olive, hemp, macadamia or avocado oil 3
Tbsp water 1 tsp raw honey 1 clove garlic 2 cm piece ginger 1 tsp ground turmeric 1/4 tsp pink
Himalayan salt 1/4 tsp ground black pepper pinch cayenne pepper
Turmeric Vinaigrette Dressing: 3
Tbsp extra virgin olive oil 2
Tbsp lemon juice (approximately 1 lemon) 1
Tbsp apple cider vinegar 1/4 tsp turmeric powder 1 small red chilli, finely chopped 2 cm piece fresh ginger, finely grated pinch of pink
Himalayan salt freshly ground black pepper
Ingredients: 1 1/2 cups raw cashews, soaked 1/2 cup water juice of 1 large lemon or 1
TBSP apple cider vinegar 1 — 2
TBSP nutritional yeast, optional 1 garlic clove Dash of onion powder
Himalayan sea salt & cracked pepper, to taste Instructions: Soak the cashews for at least 2 hours in a bowl of water, covering the cashews about 2 — 3 inches... Read More»