This dish is reminiscent of Eggs Benedict with the fritters serving as a muffin base and a cheesy cashew sauce on top. It’s the perfect start to your weekend and full of inflammation fighting foods with the nuts, seeds, avocado and turmeric.
Crispy on the outside and creamy on the inside, these polenta chips can be served as either a tasty side with a Veggie burger, such as my Kale and Sweet Potato Quinoa Cakes, or on their own with a homemade ketchup or cashew cream as a dip.
Do you love snacking as much as I do? These dehydrated kale chips are the perfect between meal option as they’re delicious and good for you too. A tasty way to tick off at least one of your 10 a day! The kids will be asking for more.
Finally the weather is warm enough to eat outdoors and fennel is at its best for these coming summer months. The sweet caramelised vegetables atop this creamy, egg free filling and crumbly seeded case is perfect for a light lunch al fresco.
For those looking for a low carb meal and a way to increase their vegetable intake, cauliflower rice is the perfect option. It is quick and easy to prepare and can be paired with a variety of herbs and seasonings for a lovely fresh base for various salads.