We started with colourful corn on the cob smothered with zesty
chilli lime butter and we finished with a very indulgent chocolate ice - cream.
Not exact matches
Chilli & Lime (72 %)-- cocoa mass, cane sugar, cocoa butter, vanilla extract, chilli powder, lim
Chilli &
Lime (72 %)-- cocoa mass, cane sugar, cocoa
butter, vanilla extract,
chilli powder, lim
chilli powder,
lime oil.
INGREDIENTS 250g firm tofu 500g daikon or zucchini or carrot (you can use regular noodles as well if, use soba or rice noodles for a gluten free meal) 1 tbsp maple syrup or agave syrup or honey 2 tbsp tamari or shoyu sauce 1 tbsp toasted sesame oil 1 tsp shichimi togarashi or other
chilli flakes 150 g romaine lettuce, shredded 4 scallions, thinly sliced 2 avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1 tbsp toasted sesame seeds salt to taste PEANUT DRESSING 100 ml natural peanut
butter 2 - 4 tbsp tamari soy (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 - 4 tbsp fresh
lime juice (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 tbsp rape seed oil 1/2 -1 tbsp fresh ginger grated (use 1/2 tbsp for a milder sauce and 1 for a stronger punch) 2 tbsp palm sugar or brown sugar water to thin
3 tbsp Peanut
Butter 1/2 tbsp CHOC Chick Cacao Powder 1/2 tbsp Tamari 1 tsp CHOC Chick Cacao
Butter, Melted 1/4 tsp Miso Paste 1 tsp Maple Syrup Half a
lime, Juiced 1 - 2 tbsp Water
Chilli Flakes to taste
In your Vitamix, high - speed blender or food processor, add the almond
butter, garlic, ginger, tamari, coconut cream, the juice of 1
lime, red
chilli flakes and the water.