The secret of a good Pad Thai is to make a sauce that has a good balance of sweetness and sourness. Here I have combined lime juice, tamarind and rice malt syrup to make that delicious contrast between sweet and sour. This dish is perfect for a work packed lunch, take the dressing in a separate pot and pour over the noodle salad just before eating.
For the dressing
For the Salad
*Make it nut free by substituting half a packet of Clearspring Snack Organic seed mixes in place of the peanuts.
Recipe, photography & styling by Helen Best-Shaw, Fuss Free Flavours, for Clearspring Ltd.
Buckwheat is a commonly used gluten free ingredient, often seen in classic Breton pancakes. Filled with sticky apple, apricot and pinenuts these make a delicious pudding, or indulgent brunch.
Perfect for using up leftover cooked grains, this simple to make breakfast parfait looks and tastes like an indulgent ice cream sundae, and would be equally good served as a dessert.
Starting the mornings with a green smoothie is an excellent way to be on track for your 5 (or more) a day. By cold brewing green tea in coconut water overnight you gain all the benefits and flavour of the tea, with none of the bitterness and without diluting the taste.