Serving suggestion for the Blueberry and Ginger Quinoa Granola, with almond yoghurt, keeping it veegs, watermelon and maple syrup.
As granola’s go, this is a delicate and refined granola, made with quinoa flakes.
And to me, ginger goes with blueberries like cinnamon goes with apple, born for each other.
Okay, everybody needs a jar of this on their kitchen shelf. Nori Granola is AWESOME! Continue reading “Nori Granola”
So dreamy and yummy is coconut porridge.
A serving suggestion for those buckwheat crunchies we were banging on about yesterday.
Making coconut porridge couldn’t be any easier, it’s exactly the same as making porridge. Making this a very short post! Continue reading “Coconut Porridge with Buckwheat Crunchies”
OVERNIGHT SOAKING ALERT
Eating sustainably does require a little bit of forward planning from time to time.
So here is the first of three make ahead breakfast toppers that are great shelf fillers for healthy, vegan breakfasts on the go.
Chai-spiced buckwheat crunches are a delicious alternative to granola and a low sugar snack. Continue reading “Buckwheat Crunchies”
I’m cooking with lentils more and more these days but realised we feature them so rarely here at Charlie’s. Well it’s time for that to change!
Here’s one of my favourite ways to cook lentils at this time of year, when cime de rapa, the deeply green, and bitter tops of turnips are at their seasonal best. Continue reading “Braised Lentils with Cime de Rapa”
Delectable (vegan) business. Continue reading “Golden Beet, Grape & Pecan Black Rice Salad w/ Shallot Apple Dressing”
Coconut, avocado, radishes, coriander, lime, black rice, oh yeh! Really very delicious and extremely good for you – it’s an oil free dressing even! Full of vegan wonder. Continue reading “Coconut & Avocado Black Rice Salad w/ Lime Coconut Dressing”