This weeks recipe is a tartine (open sandwich) with roasted beetroot, goats curd and rye sourdough. At the body retreat we use sourdough as the long fermentation process makes it an easier bread to digest. We also think about flour and choose sourdough bread that use rye, spelt or heritage grains. Your local artisan baker
British purple sprouting broccoli is in season and the highlight of this dish, simply roasted, and topped on a Moroccan inspired buckwheat salad. You can use raw buckwheat for this recipe but it will need cooking first. To cook the buckwheat I first toast in a dry saucepan before covering at least 2cm in stock.
Spiced chickpea balls are our version of falafel, using cooked chickpeas instead of dried. Traditionally falafel is made using dried chickpeas or dried fava beans soaked overnight. It is usually deep fried for a crisp outside and soft centre. Our version is made easy by using cooked tinned chickpeas and more health conscious than the
Kale and beetroot are great staples during winter months but not always used for salads. This kale, beetroot hummus and lentil salad is light has balanced protein, fats and fibre as well as a variety of textures and flavours. We massage the kale before using it which helps to break down the cell structure making