INGREDIENTS FALAFEL: 225 g dried chick peas 1 cup parsley leaves , roughly chopped 1 cup coriander leaves , roughly chopped 6 shallots , white and light green part only finely chopped 2 cloves of garlic , minced 1 tsp cumin 1/2 tsp coriander 1 1/2 tsp salt 2 tsp Broth of Life Vegetable Stock 1/2 tsp baking powder 4 tsp flour (plain/all purpose) OR chickpea flour 5 tbsp water FOR FRYING: 500 ml / 2 cups oil TAHINI SAUCE: 4 tbsp tahini 2 tbsp lemon juice 4 tbsp water 1/4 tsp salt (adjust to taste) SERVING: Pita bread or flatbreads Tabbouleh Hummus Shredded lettuce, tomato slices, sliced red or white onion METHOD FALAFEL: Pop your chickpeas in a large bowl and pour over plenty of cold water. Leave to soak 12 + hours. Drain...
INGREDIENTS Filling Zest of 1 lemon Juice of 1 large lemon 1 cup English Spinach, stalks removed 6 green onions, chopped in four 1 tablespoon of Broth of Life Vegetable stock 1 tsp pink Himalayan salt 1 large white fish fillet , finely chopped 500g fresh firm ricotta, hand crumbled 15g dill (packet), removed the large steams and dice 4-5 zucchini’s (courgettes), thinly sliced lengthways using a mandolin (you’ll need 30 long slices) Tomato sauce 1 tbsp of olive oil 2 garlic gloves finely cut 1 medium brown onion finely cut 1 can organic diced tomatoes (440g) 1 cup tomato puree...
These are perfect for a gluten free alternative with the added bonus of being nut free making them perfect for school lunch boxes.
6 tomatoes 3 red capsicums2 tbs psyllium husk powder1 tsp Broth of Life Vegetable stock
Place all ingredients into a blender until a smooth paste.Dehydrate for 5 hoursRoll 'em up with yummy stuff!!
BUY VEGETABLE STOCK
BUY DEHYDRATED BONE BROTH
BUY FULLY DISSOLVING BONE BROTH POWDER