This multi purpose tofu sauce is excellent with crudites, thinned as a salad dressing or as a pasta sauce. Most people would not realise that it was dairy free unless told. It is simply delicious!
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 Japanese salad is delicious and tangy from the Umeboshi Puree, contrasted with the deep savoury flavour of the sea vegetable Dulse.
This mushroom salad has a wonderful zesty finish from the classic Japanese citrus fruit, Yuzu.
Dark green leaves of the sea are loaded with such a broad spectrum of nutrients that are not readily available from land vegetables.
Hijiki brings a nice twist to this delicious summery salad. The use of Quinoa means it could even be a light lunch rather than just a side.
Here's a great alternative way to enjoy your favourite Antipasti ingredients. The addition of Silken Tofu balances the vibrant flavours from the Antipasti.
Purple-red organic dulse with its soft texture and naturally rich savoury umami flavour is the most popular Atlantic sea vegetable. Many people enjoy chewing dried dulse as it is a very salty snack.
This delicious Japanese salad makes a nice change to the usual lettuce salad and the dressing is something special!
Sisters Jasmine and Melissa Hemsley consult about and cook nourishing foods for their London based wellbeing company Hemsley & Hemsley.
This green tea dressing is ideal for over salads, steamed vegetables and pasta (to be used like pesto). Elegant flavours of green tea leaves with natural sweetness of cashew nuts create a great harmony. All the goodness of green tea is sealed in this dressing.
This healthful salad contains seitan, a wheat gluten that is a great source of protein.