
Nutty cream with berry purée
Serves 4.
This is a great pudding and I also like it for a weekend breakfast treat.
It is full of healthy fats, protein and antioxidants. Very refreshing.
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1/2 savoy or other pointy cabbage, finely chopped
1 carrot, sliced
4 red radishes
1/2 small turnip
2 cloves garlic, minced
1/2 red chilli, finely chopped
2 tbsp finely grated ginger
1 onion, finely diced
1-2 strips Wakame seaweed, cut into small pieces
500ml water with 1-2 tsp sea salt mixed in
Place the prepared cabbage, carrot, turnip and radishes in a bowl and sprinkle a little salt over.
Gently massage with your clean hands until they begin to become damp with liquid coming out of the vegetables.
Mix the garlic, chilli and ginger with the diced onion and mix into the vegetables with the seaweed.
Place into a glass jar and press down well, leaving about 5cm space at the top. Cover with a piece of cabbage leaf to hold down the vegetables
Add the salt water to about 2-3cm above the cabbage surface.
Leave to ferment for about a week on the table, depending on how fermented you like it.
Then move to your fridge. It will keep for a few months.
Serves 4.
This is a great pudding and I also like it for a weekend breakfast treat.
It is full of healthy fats, protein and antioxidants. Very refreshing.
This is our Christmas favourite and we love baking this together – and eating it 🙂
If you freeze the second one, you have one for Christmas and one for New Year.
Makes 8 buns.
A nice in-between snack, or if for a birthday add 50g chopped dark chocolate.
Very easy to make. Free from gluten and dairy.
This bright pink soup is hard to beat. Full of goodness, appetising colour and texture. It is packed with essential nutrients to improve health and fight disease.
Quick, easy and filling breakfast as long as you remember to prepare it the night before.
You can adapt the ingredients to your heart’s content with more or different nuts, seeds and dried fruit.
Need ingredients?
visit our healthy living shop
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