Stew it up

Now that the weather is getting cooler, it’s been so much fun coming up with tasty and hearty dishes that keep me satisfied and feeling nurtured.

The following two recipes are stews, which I love making as they are super simple, fast and last well in the fridge for a couple of days so you can either freeze the left overs, or keep it for tomorrow’s lunch and/or dinner.

You’ll have to forgive me as I’m writing the recipes way after the fact so hopefully my memory serves me and I don’t leave out any ingredients!

Black Bean and Quinoa Stew
Serves 4

Ingredients

2 garlic cloves
1/2 brown onion, diced
1 cup chopped pumpkin
1 cup chopped mushrooms
2 cups of chopped silverbeet
1 cup of chopped celery
1/2 cup of chopped capsicum
1/2 cup of quinoa, soaked and rinsed
1 can of organic black beans, rinsed really well
1 vegan stock cube
1 tsp paprika
1 tsp cumin
1 tsp ground coriander
1 1/2 cups of water

Method

In a large pot, add 1/4 cup of water, the garlic and spices and gently cook until they are fragrant.

Add the vegetables, except the silverbeet and beans, and give it a good stir so that they are covered with the spices and garlic.
Add the water, quinoa and stock cube.

You may need to crush the stock cube once it’s in the pan, and stir to combine.

Bring to the boil over medium heat, then, lower heat to simmer and cover with lid.

Check after about 15-20 minutes to see if the quinoa is cooked. Adjust seasoning at this stage and if you feel it’s too dry, add some more water.   If you feel there’s too much liquid, cook it for a bit longer with the lid off so some of the liquid evaporates.  Add the beans and silverbeet and cook for a further 5 minutes.  Basically you just want to warm the beans through and keep the silverbeet vibrant and green.

Serve into bowls and eat.

I eat this on it’s own or with some cauliflower mash.

Spiced red lentil and Root Vegetable Stew

Serves 4

Ingredients

1/2 cup red lentils, soaked overnight and rinsed

1 brown onion, diced

1 parsnip, diced

1 swede, diced

1 carrot, diced

1 sweet potato, diced

1 red capsicum (pepper), diced

3 cloves of garlic, crushed

2 Tbs of freshly grated ginger

1/2 tsp mustard seeds

5 fresh curry leaves

1/2 Tbs of turmeric

1/4 tsp of cayenne pepper

2 tsp of ground coriander

1/2 tsp of Himalayan pink salt

2 tsp of tamarind puree

1 cup of water*

1 can of organic canned tomatoes

1/4 cup coconut milk

fresh coriander and coconut kefir to garnish

some papadums for dipping and scooping**

Method

Add some water to a large saucepan and add the spices and ginger over a medium heat.   Once it becomes aromatic, add the onion and garlic and cook until soft, a few minutes.

Add the veggies and stir to cover with the spices, cook for about 5 minutes, then add the lentils, canned tomatoes and water.

Stir to combine and bring it to the boil, then lower heat to low-med, cover with lid and leave to cook for about 25 – 30 minutes, until the vegetables and lentils are soft.

Once the vegetables and lentils are ready, stir in the coconut milk and tamarind puree, and stir gently to combine.  You don’t want to mash the vegetables!  You can adjust seasoning at this point if required.

Serve on it’s own, topped with a generous tablespoon of coconut kefir and some fresh coriander.

*You may need more water, but start with 1 cup.  You want it to be thick and saucy not soupy.

**I used store bought papadums which I just prepared in the microwave.

As you can see, I didn’t add any oil when I made the above recipes because you just don’t really need to.  However, I know some people love to fry up their spices so feel free to use some coconut oil if you so desire.

Hope you enjoy the above recipes and that they make you feel warm and toasty all over!

Please let me know if you have any problems with the recipes, like I said, I’m relying on my memory (gasp!), which if I believe what my husband tells me, is pretty unreliable!

Peas, love and mungbeans

xxb

Caramel Slice

It's no secret I'm a sweets kinda gal, so when I got a request for a caramel slice, I jumped at the chance.

With Mother's Day on my mind, I set out to make a sweet little treat my mami would love and one that I would also be happy eating. 

Whilst these are a healthier version than your average caramel slice, they should still be seen as a treat and enjoyed as such.

I find them really rich, so I suggest cutting them up into small squares and keeping them in the freezer, ready to be eaten whenever the urge attacks!

And don't fear, they are gluten free, refined sugar free and raw vegan.  Hooray!

Caramel Slice

Makes 12 3x3cm squares

Ingredients

Base

1/2 cup raw almonds

1/2 cup activated buckinis

1/2 cup dessicated coconut

10 pitted medjool dates

1 tsp of vanilla extract

2 TBS of coconut oil

Caramel

1/2 cup tahini

1/2 cup coconut nectar (or rice bran syrup/maple syrup)

1/4 cup coconut oil

1 tsp of vanilla extract

pinch of Himalayan pink salt

1 TBS of raw mesquite powder*

Chocolate

1/3 cup coconut oil

4 TBS raw cacao powder

4 TBS coconut nectar (or rica bran syrup/maple syrup)

1 TBS of coconut cream

Method

Base

Place all ingredients in the food processor and pulse until everything resembles fine crumbs and sticks together.  Add more dates if needed.

Press mixture into the bottom of a square cake tin that you have lined with baking paper.

Press down on mixture, spreading it evenly.  I use the bottom of a glass to smooth it out.

Place in freezer whilst you make the rest of the components.

Caramel

Place all ingredients in a blender and blend it until it's all super smooth and delicious.

Pour this over your prepared base, and smooth it out with a spatula so that you get even cover.  Place in the freezer whilst you make the chocolate.

*Mesquite powder is a high protein meal that contains good quantities of calcium, magnesium, potassium, iron and zinc, and is rich in the amino acid lysine as well. Its low GI of 25 helps maintain stable blood sugar levels.

It has a lovely flavour that tastes a bit like caramel which is why I used it here.

Chocolate

Mix all of the ingredients together really well, making sure there are no bubbles.  The coconut oil needs to be liquid for this so if it's hard, just place the coconut oil jar in some boiling water to melt before you add it to the rest of the ingredients.

Once it's all mixed, you need to work quickly as it will start to harden, making it difficult to get an even spread.

Pour the chocolate over the caramel and spread evenly with a spatula.

Place in the freezer to set for about 30 mins or better yet, a couple of hours.

When ready, use a hot knife to slice it into pieces for you to enjoy.

Now was that one of the easiest things you ever made or what?!  

Hope you enjoy it as much as I did.

Peas, love and mungbeans

xxb

Baking wunderkind

From the first time that I stumbled across Zainab and her creations, I was instantly in foodie love.  Apart from her photography skills, this girl can bake!  
Her creations are as delicious as they are beautiful and they inspire me to get my oven mitts out and get to it!

But baked treats aside, I was also intrigued. 
Who is the girl who makes all these elaborate and delightful goodies?
There's was only one way to find out and that was to ask her.
In today's blog post, I interview Zainab, the brains behind the recipes, the eye behind the lens, a true baking wonderkind!

Can you tell us a bit about yourself?

I'm a 16 year old vegan girl from Sydney, Australia who's in love with baking and photography. I started baking when I was 7-ish and discovered photography soon after I started my food blog (la gallette). I come from a Persian-Iraqi background I can can speak both Persian and Arabic (but not fluently)! I'm your total nerd! Maths is my drug of choice and I'm obsessed with it (weird I know!). I'm quite a shy person but once you get to know me, I'm all sorts of crazy!

What is your eating philosophy?

I believe in eating enjoyable healthy, nutritious foods, feeding your body what it needs but still maintaining a balance. Finding the balance is the key.

When and why did you decide to start eating this way? 

It's actually quite a long story, but I'll try to fast forward it up a bit...

I was never the healthy type. I was overweight when I was about 10 and I decided to go on a diet, the only thing is that I had no idea what I was doing. It was bad, I would eat half an apple a day for a period of 3 months. I was deteriorating, I became nauseous and tired. My body was giving up on me but I lost a total of 25kg. I went from overweight to underweight. I had a hard time with food, I viewed it as the enemy and shortly after I developed a bad relationship with food. I became bulimic and had body-image issues.  Eventually, I recovered and discovered the real meaning of health and healthy eating.

Have you noticed any difference since changing your eating philosophy (if any)?

I've become happier and healthier. Ever since I've opted for a vegan diet, I've noticed a jump in my step!

Have you met any barriers to eating this way, if so, how did you overcome them?

There aren't many barriers but the thing that slowed me down was definitely what others think. Being a vegan, of course caused some negative attention from friends and family but I overcame that.

What is your favourite dish to make?

Ooh, that's hard! But I'm going to have to go with a classic chocolate cake. I can't help myself when it comes to these babes!

What ingredients are a must-have for your fridge/pantry?

I have to have the vegan-baking essentials, like: 
Dates, coconut oil, brown sugar, oats, quinoa, almonds, green tea, bananas, chia seeds, natural peanut butter and a whole lot of fresh fruit and vegetables!

Juices or smoothies? What do you prefer and what combination?

Smoothies, for sure! Banana, pineapple, coconut with a bit of lime zest is my all time favourite. 

Sweet or savoury?

SWEET! Gimme all the sweet stuff in the world!

Can you share a fave recipe with us?

I have way too much favourite recipes, but I’m currently loving these triple coconut drizzle slices, they're really easy to make as well:

Ingredients

Coconut cake:
5 tbsp coconut oil, melted 
1/3 cup coconut palm sugar (or any other natural sugar)
400ml coconut milk
1 cup white spelt flour
1/2 tsp baking powder
1/2 tsp baking soda
1 cup desiccated coconut
2 tsp vanilla extract

Drizzle:
1 tbsp almond milk
1/2 cup icing sugar
chopped hazelnuts, pistachios and almond

Method

Preheat the oven to 180C. Line a square baking tin with grease proof paper.
In a large bowl, whisk together all the ingredients until combined and pour into the prepared tin, smoothing the batter all the way out to the sides. Bake for 30 minutes or until lightly golden. Cook before icing and sprinkling with chopped nuts of your choice.

If you could give someone new to this lifestyle a piece of advice, what would it be?

Treat your body with love, don't neglect it, feed it with nutritious fuel and most of all, don't give up! You deserve the best.


So there you have it, the gorgeous girl behind the lens and the oven mitts!
Please head over to Zainab's blog, La Gallette, apart from being a feast for the eyes, there's also a ton of delicious recipes that'll keep you busy.  
You can also find Zainab on Instagram: @lagalette 

Thanks Zainab for being so lovely in sharing your time and your recipes, you are a beautiful soul & I can't wait to try more of your yummies!

Peas, love and mungbeans

xxb

*All images provided by Zainab Alasadi and used with her permission

Anzac Biscuits with Homemade Nutella

My husband loves biscuits, and Anzac biscuits are one of his fave all time biscuit.  So I set out to make some vegan friendly Anzac cookies that still tasted good, with the right amount of crunch.

For those of you who are wondering what Anzac is, it's actually a public holiday for us Aussies, to commemorate and remember those who have died in military operations.

The Anzac biscuit was originally called 'soldier's biscuit' and it came about from family who were wanting to send their loved ones supplies that would last without refrigeration, withstand the travel and also pack a nutrient punch.  Enter the Anzac biscuit.

Here's an old recipe that I found and which I've adjusted to make it vegan.

Anzac Biscuits

Makes 16

Ingredients

2 cups of organic wholegrain oats

1 cup of organic spelt flour

2/3 cup organic panela (you could also use caster sugar)

3/4 cup desiccated coconut

1/3 cup golden syrup

125 g of organic coconut oil

1 tsp bicarb soda

2 TBS hot water

Method

Pre-heat oven to 160 degrees Celcius.  

Place the oats, flour, sugar and coconut in a bowl and mix well to combine.  Place the golden syrup and coconut oil in a small saucepan over low heat until melted.  

Combine the bicarb and water together and add to the coconut and golden syrup mixture.  It will bubble, just keep stirring it and then pour it over your oat and flour mixture and mix well to combine.

The mixture will be crumbly and won't stick together completely, don't fret, this is fine!

Place one tablespoon of the mixture onto lined baking trays and flatten to make rounds.  Make sure you leave some room between biscuits for spreading.  

Place in the oven and bake for 10 minutes.  Take them out and leave to completely cool before you lift them off otherwise they will fall apart.

Be patient, the crunchy biscuit that you end up with will be worth it!

Now you can eat them as is, crumbled over ice cream, or stuffed with some delicious homemade nutella!

Homemade Nutella

Makes approx. 370 mls

Ingredients

150 g of raw hazelnuts

2 tsp pure vanilla extract

3 TBS raw cacao powder

4 TBS raw coconut nectar (or maple syrup)

1/8 tsp of Himalayan pink salt

1 TBS EV coconut oil

1/2 cup almond milk*

Method

Place the nuts in a food processor and process until they begin to form a paste.  This will take a while, and you will need to scrape down the sides intermittently.  I found that I had to stop and start as the motor was heating up!

Once it's start to form a paste and you can see that the oils are starting to get released, add the coconut oil and continue processing until it starts getting smooth.  Add the rest of the ingredients and process a little bit more, until it's all creamy and spreadable.  You can stop here or do what I did which is added it all to my vitamix and blended it on high for about 30 seconds.
This gives it a really smooth and creamy texture, more than what I got when I did it with just the food processor alone.

Place in the fridge for about 30 minutes before you start spreading.

The colour of the nutella will darken if left exposed to the light/air.

I keep mine in a glass container with a tight fitting lid.

*I used store bought almond milk because it has a milder flavour than homemade as I didn't want the delicate hazelnut flavour to be over powered but choice is yours.

Hope you enjoy the recipe and please let me know if you try it.

Peas, love and mungbeans

xxb

rediscovery

Vanilla oatmeal with caramelised bananas, black tahini, goji and figs

For the month of February, I tried a different eating approach.  Still plant based of course, but it was one more focused on eating starches (grains, legumes, tubers), and it was based on the book by John McDougall, "The Starch Solution".

If you are interested in a plant based diet, I highly recommend you read the book, if anything, it will give you some information that you may not know.

I really liked the book and found it really informative, I also like it because it sticks to the low fat, high carb way of eating, which is what I enjoy the most.

Whilst it challenged some of my beliefs about eating, order of eating and food combining, I still gave it a go.

The first change that came about as a result of the book is that now I have renewed my obsession with oatmeal!

I remember always loving oatmeal, but since I started eating a predominantly raw diet, it kind of went out the window, along with most grains.

But now we've had a welcomed reunion and the love affair is well and truly established!

So, I will dedicate this post to some oatmeal recipes and give my views on the diet at the end.

Let's get oaty!

Basic Vanilla Oatmeal
Serves 1

Ingredients
1/2 cup organic wholegrain oats
1 1/2 cups of water
1 tsp organic vanilla extract
Stevia drops (optional)

Method
Place all ingredients in a small saucepan, except the vanilla, and stir on low to medium heat until the oats are cooked, approximately 3-5 minutes.
After they are cooked to your liking, stir in the vanilla extract.  

The secret to a creamy oatmeal, is making sure that you stir the whole time that you are cooking them.  This will always result in an oatmeal with a creamy consistency despite using just water.  Of course, feel free to use all milk or some milk, whatever ratio you love.  This is just the basic recipe.

Once you have your basic oatmeal recipe, you can make any flavour combination.  
Just think of all the amazing flavours you can create!!!

Fig, Cinnamon & Banana Baked Oatmeal
Serves 1

Ingredients
1/2 cup organic wholegrain oats (wheat free if you're avoiding gluten)
1 ripe banana (reserve a couple of slices for decoration)
1/2 cup of water
1/2 cup of non-dairy milk of choice
1/2 tsp ground cinnamon
1 medium fig, sliced

Method
Pre-heat oven 180 degrees celcius.
In a blender, add the oats, banana, water, milk of choice and cinnamon.  Pulse to mix through and break down the banana but don't liquify it, you still want there to be pieces of oats.
Pour it into a small baking dish, and top with fig & banana slices.
Place in pre-heated oven and bake for 15 minutes.  When the 15 minutes is up, place under the grill so that bananas and figs can caramelise.  Feel free to add a little of coconut sugar but I didn't bother.

Vanilla Pear Oatmeal with Spice Baked Apples
Serves 1

Ingredients
1x Basic Vanilla Oatmeal 
1 small ripe pear
1 medium apple, chopped
1 tsp pumpkin pie spice (or whichever ones you like)

Method
Pre-heat oven to 180 degrees celcius.  Add chopped apples to a bowl and pour over spices, mix well, making sure they cover every piece.
Place it on an oven tray lined with baking paper and place in the oven to roast for about 20-30 minutes.
I normally make the baked apples ahead of time, and keep them in a container in the fridge for when I want to use them.
I bake them at the same time I bake pumpkin, saves resources and time!
Once they are done, go on to make the basic vanilla oatmeal recipe, adding finely diced pear at the beginning of the cooking process so that the pears can get soft and breakdown.  Start mashing the pears whilst you stir the oatmeal.  This with the vanilla will combine to make the most delicious flavour combo, I promise!
Once ready, pour into a bowl and top with your spiced apples.  I also added some raw pepitas.

Blueberry Vanilla Oats with Mixed Berry Compote 

Serves 1

Ingredients

1x Basic Vanilla oatmeal

1/2 cup of blueberries

1/2 cup mixed berries*

1/4 cup of water

stevia drops (optional)

Method

Make the basic vanilla oats recipe, adding the blueberries to the pan at the beginning.  This will soften the blueberries and turn the oats the most lovely colour!

For the compote, add the mixed berries, water and stevia (if using) to a small saucepan and heat on low-medium heat until the berries start to breakdown and the water begins to evaporate.

Once the oatmeal is done, place into a bowl and top with the berry compote.

I served mine with some cinnamon spiced raw tahini which I just made by mixing some ground cinnamon with a tablespoon of tahini & a bit of water to make it runnier.  You could also use peanut butter if you prefer.

*Feel free to use frozen berries, they are handy & I always have them in the freezer for when berries are out of season.  They are a much cheaper option too.

Now, for my thoughts on the eating approach proposed by Dr. McDougall:

I had no expectations as I feel that the way I eat is pretty healthy.  The only thing I thought might happen is that I would get bloated from eating all the grains, but this didn't really happen.

The main challenge of this diet for me was actually giving myself a break!  A break from feeling bad about deviating from what I normally eat, a break from not necessarily eating huge amounts, a break from being consumed with what I'm going to eat!

I know that may sound silly, but I felt that things had started to get a little bit ridiculous.

I mean, the reason why I started eating plant based was so that I could gain the well documented health benefits, but then I turned into a person consumed by my quest of 'health'.  Not that there is anything wrong with that, it's just that for me, I felt that I was letting it take over you know?

But it's all good now.  In regards to how I feel when I eat a combination of raw and cooked, grains or not:  HAPPY!

It's nice to have the flexibility, and rather than be dictated by a 'philosophy', I'm now dictated by my gut! 

Hope that helps, and please post any oatmeal recipes that you love so that I can try them out.

Peas, love and mungbeans

xxb

Clever cookie

It's been a while since I've used nuts in my food, so I thought it was about time.  Don't fret, it's not a huge amount, still trying to keep it on the low fat side of things.

This recipe is super easy, anyone can do it, it's not complicated at all and it takes seriously, next to no time, perfect for the time poor, or the really hungry!

Best of all, it's raw so doesn't require any cooking and it also keeps really well.  You can even freeze the cookies and then just fill them with the caramel when you are ready to serve them (highly recommend this).

Thumbprint Cookies with Caramel Centres

Makes 8

Ingredients

For the cookies

10 pitted medjool dates

1/2 cup of shredded coconut

handful of raw pecans

1 tsp of vanilla extract

For the caramel

10 pitted medjool dates

1 TBS of mesquite powder (optional)

pinch of Himalayan pink salt*

1/4-1/2 cup of water

Method

Place all ingredients for cookies in the food processor and process until mixture starts to stick together.  You should be able to roll them into a ball.  If the mixture is too dry, add more dates, if too wet, add more coconut.

Roll them into small balls and press them flat, making a dent in the middle with your thumb.

Set aside.

For the caramel, place all ingredients in the blender and process until super smooth.  Start with 1/4 cup of water and add more if too thick.

Mesquite powder will add a caramel flavour to the sauce so I highly recommend you use it. Also, whilst I don't add salt to my food anymore, I really think it brings out the caramel taste in this recipe.  

Once it's done, add some to the centres of the cookies.

I would recommend that you freeze the cookies for at least 1 hour as they will be soft otherwise, which is totally fine if you like it like that.

The recipe for the caramel yeilds quite a bit, about 1 1/4 cups so just store it in a glass jar with a tight fitting lid and you can use it to your hearts content.  Some ideas for this caramello deliciousness are:

• on top of your oats
• on top of pancakes
• as caramel fudge for your ice cream 
• on top of bananas and topped with some coconut

Now for something completely refreshing and fat free, some fruit pops!  Perfect treat for this hot and steamy weather we're having here in Oz at the moment.

Watermelon and Berry Pops

Makes 8

Ingredients

4 cups of watermelon

1 cup of berries of choice (I used strawberries and blueberries)

1/2 tsp of vanilla stevia liquid (optional)

Method

Blend the watermelon and stevia together until smooth.  Add it to your pop moulds and add your berries.

Place paddle pop sticks in the centres and freeze overnight.

Easy peasy, lemon squeezy.

Salads are also great for summer, here's one I did today that was so tasty, even without the salt!  I really suggest you try it.  You could also double or triple the amounts and serve this as a side dish.  

Asian Greens Salad with Mango and Poppy Seed Dressing

Serves 1

Ingredients

200g of mixed Asian baby greens

125g of mango, thinly sliced

1/4 cup shredded carrot

1/2 TBS of dried cranberries

1 TBS of sunflower seeds

Juice of half a lemon

1 tsp of poppy seeds

1 tsp of dijon mustard

a few bits of alfalfa sprouts (optional)

Method

Mix the poppy seeds, mustard and lemon juice together well.

Arrange the rest of the ingredients on a plate and top with the dressing and sprouts.

How simple was that?!

As you can see, I'm all about fast and easy.  I don't believe that good, healthy food should be tedious or time consuming.   I know the pressures of being a busy parent/person, that's why I'm always trying to come up with delicious recipes that are time saving but still pack a flavour and nutrient punch.

Here's a really good example of cutting time but still getting a really good, hearty meal into you.

All you need is some cooked brown rice or grain of choice and the rest is raw.  I always make a cup of brown rice or other grain and store it in the fridge for when I'm ready to use.  1 cup of uncooked rice usually yields 2 meals for me (1 cup each serve).

So let me introduce you to the humble Dragon Bowl.  This is the simplest and easiest meal to make, and best of all, you can add whatever vegetable you have in the fridge and it will still be so damn tasty!  The secret is in the dressing you use.

I chose to use a tahini dressing for this and gave it a bit of an Asian flavour by adding some raw coconut aminos, which basically tastes like soy sauce without the soy (duh!).

So, in this little dragon bowl I have 1 cup of brown rice, 1/2 cup of shredded carrot, 1 cup of shredded purple cabbage, 1 cup of chopped kale and 1 cup of shredded cos lettuce (under the avocado).  I added some avocado to it, not much because I've got the good fats of the tahini, and voila!

You could also add some sriracha hot sauce on this, BOOM!

So go do it!

Peas, love and mungbeans

xxb

No oil? No Sweat!

To follow on from the last post, here is a recipe that sticks to the high carb low fat principles of a 801010 diet but allows for cooked foods.

It's an easy recipe and one that will please little kids and big kids alike, I know my little ones munched it all up, probably because they love all things pasta, like most kids.

The hubby was loving it too, being filling and all.  

That's one of his main complaints when it comes to raw food, he's still hungry after a salad of some sort.  Here's a happy compromise.

Creamy Pumpkin, Peas & Sage Pasta

Serves 4 as a main meal

Ingredients

3/4 packet of pasta of choice (I used corn pasta to keep it GF)

1 1/2 cups of pumpkin puree

1/2 medium brown onion diced

3 cloves of garlic

1 cup of vegetable stock (low sodium if possible)

1/2 cup of unsweetened almond milk

2 TBS of nutritional yeast

10 sage leaves, finely chopped

1 cup of peas (frozen or fresh)

Method

Bring a large pot of water to a boil. Add pasta and cook to packet instructions. Drain. 

Meanwhile, add the onion and garlic to a non-stick frying pan and add about 1/4 cup of water on medium heat.  

Stir until the garlic and onion turn translucent and soft.  

Add the pumpkin puree, vegetable stock, almond milk, nutritional yeast, peas, and half of the sage. 

Reduce heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce is slightly thickened and reduced. Season with salt and pepper to taste if using.  I just added some cracked pepper.

Add the pasta to the sauce, and mix well. If you are making this ahead of time, I suggest adding the sauce just prior to serving as it can become dry if you let it sit.  

Sprinkle each serving with the remaining sage before serving.

Easy peasy and not a drop of oil in sight!

Peas, love and mungbeans

xxb