Enjoy this fabulous ‘mindful food’ recipe taken from Food at Heart.
Meredith joined us in January with her delicious Calm Cocoa.
Vegetarian, Gluten Free, Dairy Free
150g rice flour 100g polenta 15g cornflour 1 tbs nutritional yeast flakes (or see flavour options below recipe) 1 1/2 tspn baking soda 1 tspn rosemary, chopped (the leaves of about 2 x 15cm sprigs) 1/2 tspn baking powder 1/2 tspn sea salt 1/2 tspn freshly ground black pepper 3 eggs 150ml non-dairy milk (e.g. oat, almond, cashew) Extra virgin olive oil for greasing tin
1 medium red onion (or 2 small), sliced Extra virgin olive oil, splash 1 clove garlic, finely chopped 200g mushrooms, sliced 2 generous handfuls of spinach, chopped 1 tspn balsamic vinegar Salt & pepper to season
2-3 medium carrots (approx. 200g), thinly sliced at an angle Extra virgin olive oil, splash 1 tspn maple syrup Salt & pepper to season 10g green carrot top fronts, roughly chopped (optional)