This home-made chai recipe is ready in minutes and is sure to warm your cockles during this snowy weather. This dairy free version is made using oat milk and coconut milk powder which makes for a deliciously creamy and indulgent version.
I have served these falafel with a broad bean mash and chopped salad. Eaten together these dishes are a sure fire way to keep snotty noses at bay. All three dishes have a high Zinc content. The superhero Zinc is a powerful anti-viral, antioxidant and all-round immune booster.
Soak the chickpeas for a minimum of 8 hours (try not to use tinned, it will make the falafel really wet). Once soaked, drain for a few minutes and pat dry with some kitchen towel. Leave to one side.
Peel and dice the beetroot and place in a heatproof bowl, add in the chick peas, lemon zest, paprika, coriander, chili, garlic and season. Cover the bowl with cling film and cook in the microwave on a high heat for 8 minutes. Place all the ingredients into a blender, add the flour and bicarbonate of soda and blitz for 10 seconds so it is still a chunky consistency.
Make the mixture into small balls and place on a lined baking tray. Cook at 180 degrees for 30 minutes.
Serve straight from the oven.
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Using pumpkin in sweet dishes has a long history – pumpkins were once stuffed with apples, sugar and spices to serve with savoury foods and spicy, sweet pumpkin pie is traditional for American Thanksgiving. I love the naturally sweet, smooth texture of this pumpkin filling, which works very well with cherries. The pastry base can be a little fiddly as it doesn’t hold together like regular shortcrust, but it’s worth the faff. If the pastry breaks as you line the tin, you can just patch it up.
This raw kale salad was a massive hit at our supper club on the 12th of August. The trick is to coat the kale leaves well, and massage as you go to ensure the kale is lovely and tender. The asian inspired dressing is made from our favourite almond butter, Pip & Nut.
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