Smashed avocado with tomatoes and basil on sourdough
A energising breakfast to set you up for the day
Vegan Thai-flavoured chickpea and millet cakes
What will this recipe make?
These are easy to make; served with salad and dips, they make for a relaxed, flavoursome meal.
Whose recipe is this?
Lise
125g millet grain (or rice can be used)
400g tin chickpeas, drained
Approx. 3 tsp red Thai curry paste – to taste
4 tbsp chopped fresh coriander
2 spring onions, finely chopped
1-2 tbsp wholemeal flour or gluten-free flour can be used) to coat
Coconut oil for frying
Cook the millet in a pan with 300ml water. When it boils, let it simmer for 15-20 minutes until all the water has been absorbed.
In a bowl mix the cooked millet with the chickpeas, Thai curry paste, coriander and spring onions. Season to taste. Form the mixture into 8 flat cakes, then coat in the flour.
Melt the coconut oil in a frying pan and fry the cakes on both sides until golden, crisp and heated through.
Other recipes...
Chicken breast with spiced vegetables plus mango & avocado salsa
Serves 2 people. This dish is full of anti-inflammatory ingredients and makes a meal with many different flavours.
Caramelised Onion Sauce
Onions are a great prebiotic source and when they’ve been gently heated for quite a while, like in this recipe, they are very easy to digest. I use this sauce in stead of tomato sauce on pizza among other things. It’s a great alternative for those who can’t tolerate tomatoes and lectins. But it’s just as great with meats, cheese, sausages, or even just a piece of crispy bread with goat cheese.
Image credit: https://www.simplyrecipes.com
Chicken, sweet potato & coconut curry
This is enough for dinner for 3-4 people, is quick to prepare and looks after itself in the oven.
Serve it with basmati rice or noodles of your choice. The red split lentils go mushy and make for a thicker, creamier sauce.
Need ingredients?
visit our healthy living shop
