3 tablespoons of butter
2 teaspoons of ground coriander
1 finger of fresh turmeric grated or 1/2 teaspoon of powdered turmeric
1/2 teaspoon of cumin seeds
1 clove of minced garlic
1/8 teaspoon of cayenne pepper
1/2 a cup of chopped fresh tomato or drained canned tomato
1/2 teaspoon of Himalayan salt
1/4 cup of natural yoghurt
Cut eggplant in half and bake at 175 c for 45 minutes or until soft.
Toast spices in butter for 2 minutes. Add tomato and cook for 5 minutes.
Discard eggplant skin and place pulp and all ingredients in blender to combine. Serve chilled.
1 cup water
1/2 cup flax or chia seeds
1/2 cup sunflower seeds
1/2 cup pepita seeds
1/2 cup sesame seeds
1/2 tspn salt
1 tbspn nutritional yeast
1/2 tspn rosemary
1/2 tspn thyme
2 cloves of garlic
Mix all ingredients together and let sit for 10 minutes.
Spread on a baking tray lined with baking paper.
Bake for 30 mins.
then cut with a pizza wheel, turn over and bake for further 20 mins.
when cool store in an airtight container for up to a week.
Recipe from Gluten free Vegan Girl
1/2 cup rolled oats
1/2 cup chopped raw almonds
1/2 cup of chopped walnuts or hemp seeds
1/2 tspn ground cardomon
1 tspn ground cinnamon
2 tbsp cacao pwder
1/2 cup tahini
2 tbspn honey
6 chopped mejool dates
1 tbspn molasses
1 tbspn rosewater
1/2 cup desiccated coconut
Blend all together with hands, form into balls and roll in coconut.
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