INGREDIENTS Taste of India Curry (Chicken or Vegetarian/Vegan) To Serve ¼ cup of slivered almonds, toasted (optional) Small handful of fresh coriander ½ cup brown rice, cooked Handful of fresh spinach 1 tablespoon of sauerkraut (optional) Suitable for: Lunch | Dinner METHOD Re-heat your curry (if desired) then serve over the rice with a sprinkle [...]
INGREDIENTS 2 tablespoons olive oil 1 purple sweet potato (kumara), chopped into chunks ½ buttercup pumpkin, chopped into chunks (skin on) Himalayan salt to season 3 portobello mushrooms 1 400 gram can of lentils (brown or green), drained and rinsed ½ a 400 ml can of unsweetened coconut milk ½ a 400 gram can of [...]
INGREDIENTS Makes 3½ cups (approx.) 1 serving = ¾ cup 1 cup of puffed millet ½ cup of buckwheat groats ½ cup of almonds, roughly chopped ½ cup of sunflower seeds ½ cup of pumpkin seeds ¾ cup of long thread coconut or coconut chips (unsweetened) 2 tablespoons of coconut oil, melted 1 tablespoon of rice syrup 1 teaspoon [...]
INGREDIENTS Taste of India Curry (Chicken or Vegetarian/Vegan) To Serve ¼ cup of slivered almonds, toasted (optional) Small handful of fresh coriander ½ cup brown rice, cooked Handful of fresh spinach 1 tablespoon of sauerkraut (optional) Suitable for: Lunch | Dinner METHOD Re-heat your curry (if desired) then serve over the rice with a sprinkle [...] 
INGREDIENTS 2 tablespoons olive oil 1 purple sweet potato (kumara), chopped into chunks ½ buttercup pumpkin, chopped into chunks (skin on) Himalayan salt to season 3 portobello mushrooms 1 400 gram can of lentils (brown or green), drained and rinsed ½ a 400 ml can of unsweetened coconut milk ½ a 400 gram can of [...] 
INGREDIENTS Makes 3½ cups (approx.) 1 serving = ¾ cup 1 cup of puffed millet ½ cup of buckwheat groats ½ cup of almonds, roughly chopped ½ cup of sunflower seeds ½ cup of pumpkin seeds ¾ cup of long thread coconut or coconut chips (unsweetened) 2 tablespoons of coconut oil, melted 1 tablespoon of rice syrup 1 teaspoon [...]