Sprouted green lentils are a crunchy, fresh nutritious addition to any salad. I am often sprouting different grains such as rye and wheat to incorporate into my breads but for sprinkling on top of foods I like to sprout lentils and seeds. Sprouted lentils can be more easily digested than cooked whole lentils due to
This week I thought we all need a sweet colourful recipe to brighten up our day and as it’s rhubarb season what better than roasted rhubarb. The tartness of the rhubarb will depend on how much honey you will need, start with one dessert spoon and add more as necessary. By roasting the rhubarb rather
This time of year there is nothing more comforting for me than a bowl of chicken soup, made even more nourishing by homemade chicken stock. The recipe for chicken stock is relatively similar to the vegetable stock, this also being a white stock, with the addition of the chicken bones and more time to simmer.
Vegan pesto is super simple to make. It’s a great way to use up leftover herbs and odd bits of nuts and seeds. Walnuts, almonds and pecans make great tasting pesto’s. If you need a completely nut free recipe make with just sunflower and pumpkin seeds and try adding some hemp seeds. You can substitute