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Ingredients
1 pound water spinach (leaves and stems)
1 tablespoon olive oil
2 garlic cloves, chopped
1 scallion, chopped
1/2 teaspoon peeled and minced fresh ginger
3/4 cup vegetable or chicken broth
11/2 teaspoons soy sauce
1 teaspoon fish sauce
1 teaspoon balsamic vinegar
1 small bay leaf
¼ teaspoon freshly ground black pepper
Ingredients
(Serves 4)
Green field peas (dried) 250g
Grapeseed Oil 1-2 Tbsps
Leek (chopped) 100g
Celery (diced) 100g
Silk Gourd (diced) 250g
Parsley 1 sprig
Bay Leaf 1 pc
Fresh mint 2 sprigs
Frozen peas (defrosted) 250g
Salt and Pepper (To taste)
White Onion 100g
Grapeseed Oil 2 Tbsp
Cashews (soaked for 4 hours) 250g
Medjool Dates 1pc
Apple Cider Vinegar 1 Tbsp
Thyme 1 sprig
Filtered water 1/4 cup
Salt and Pepper
Ingredients
- cleaned & poached artichoke hearts, cut in half
- boiled ancient chickpeas, drained and rinsed: 1jar
- garlic bulb: 5pc
- red onion, thinly sliced: 25g
- parsley, picked : handful
- olive oil: dash
- lemon juice
- salt, maldon
- black pepper ground