FLAX CRACKERS (for the people with extra juice pulp at home!)

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COURGETTE + PARSNIP CRACKERS

¼ cup flaxseeds, ground

2 courgettes (pulp)

1 parsnip (pulp) / juice pulp of 2 courgettes / juice pulp of 1 parsnip

sea salt

garlic powder

olive oil

1 tbsp Apple Cider Vinegar

1 cup pumpkin seeds, soaked overnight

Whizz everything except pumpkin seeds in a food processor until smooth. Add pumpkin seeds and pulse until well combined but still crunchy. Spread onto lined baking sheet and dehydrate or bake on 200C for 20 minutes, turning & scoring half way through.

CARROT SWEET POTATO + CORIANDER CRACKERS

¼ cup flaxseeds, ground

1 sweet potato (pulp)

2 carrots (pulp) / juice pulp of 2 carrots / juice pulp of 1 sweet potato

sea salt

chilli flakes

coriander

olive oil

2 tbsp Apple Cider Vinegar

1 cup sesame seeds, soaked overnight

turmeric

ground black pepper

Whizz everything up in a food processor, spread onto lined baking sheet and dehydrate or bake on 200C for 20 minutes, turning & scoring half way through.

BEETROOT CRACKERS

¼ cup flaxseeds, ground

2 cups beetroot pulp

sea salt

chilli flakes

garlic powder

1tsp garam masala

olive oil

1 tbsp Apple Cider Vinegar

1 cup sunflower seeds, soaked overnight (optional) or ¼ cup ground almonds

Whizz everything except sunflower seeds in a food processor until smooth. Add seeds and pulse until well combined but still crunchy. Spread onto lined baking sheet and dehydrate or bake on 200C for 20 minutes, turning & scoring half way through.

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CHICKPEA CURRY

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CHICKPEA CURRY

Part influenced by my trip to India, part trying to use up ingredients in my cupboard!

1 onion, 2 cloves garlic, ghee, 1 star anise, 2 black cardamom, 1 tsp cumin seeds, 1 tsp coriander seeds, 1 tsp turmeric, 1 tbsp garam masala 1 can chickpeas, filtered water or 1 tin coconut milk.

Optional: pumpkin seeds to top

  1. Dice onions and crush garlic.

  2. Heat 2 tbsp ghee or oil in pan, and add 1 tsp cumin seeds to test heat is ready

  3. Fry onions in hot ghee until translucent.

  4. Add garlic and spices.

  5. Add drained chickpeas and stir.

  6. Pour water or coconut milk and simmer for 5-10 minutes.

  7. Extra spice may be required - it’s up to you.

  8. Serve with whatever you want!