Serving suggestion for the Nori Granola, with rosemary, sea salt and olive oil polenta.

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”

Sprouting Broccoli Tempura with Ponzu Sauce

Ponzu sauce, I now know, is the dipping sauce served with edamame beans.

Somewhere in a town called Brixton, somewhere in the naughties, I had my first glorious pop of edamame beans, and would spend the next ten years searching for that incredible dipping sauce, the likes of which I had never encountered before.

It felt like London’s best kept secret for yonks, time and again I was fobbed off with soy, a cheap imitation at best.

But no more shall I be denied Ponzu! Now that I know how to make it and it’s ridiculously simple. Which makes me ridiculously happy. Continue reading “Sprouting Broccoli Tempura with Ponzu Sauce”

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