Fresh dill accents the rich taste and buttery texture of slow cooked lima beans in this hearty soup.
*Note from Clearspring: during the cooking session, we replaced the Lima Beans by Flageolet Beans, as we could not find any in shops, and it worked really well!
Recipe taken from Greens and Grains on the Deep Blue Sea Cookbook, courtesy of Sandy Pukel and Mark Hanna.
This Pad Thai recipe is absolutely delicious. I have kept it as close to the original as I could get whilst making sure it is full of only the best unrefined, healthy and nourishing ingredients.
If you have not experimented with aquafaba yet, then you must. Aquafaba, or chickpea or bean water has taken the vegan world by storm as an egg replacer, simply drain your chickpeas and whip up the water which will behave like egg white. We folded sweetened aquafaba into a gluten free pancake batter to make lighter American style pancakes.
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.