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Super Foods


Serves: 2

Ready in: 30 minutes

offrito veges: 1 carrot, 1 stalk celery, 1 onion, 1 clove garlic, ½ leek, 4 spears cavolo nero kale (stalks removed) and handful of fresh herbs (rosemary/parsley/thyme)

2 tsp Ceres Extra virgin Coconut oil

1 cup Ceres Supergrain mix (white, red, black quinoa; amaranth), thoroughly rinsed and soaked for min 8 hours

½ cup Ceres Hulled Millet, thoroughly rinsed and soaked for min 8 hours

2 tsp Rapunzel Vegetable bouillon powder YEAST FREE

½ tsp ½ tsp Bragg kelp seasoning

Make the soffrito flavour base: blend into pea sized pieces: carrot, celery, onion, garlic, leek together with the herbs

Heat coconut oil in saucepan, add soffrito, saute’ until soft, add drained supergrains, millet and sundried tomatoes, sauté for a 2 minutes at med-high heat.

Add 4 cups of water and the vegetable stock powder. Bring to the boil, simmer 20 minutes with lid on. Add kelp seasoning to taste and more hot water if too thick. The grains should be tender, turn off heat, leave to stand for a few minutes. Serve topped with chopped fresh herbs (or a swirl of homemade pesto).

Buon appetito!

Chia fresca (iskiate) recipe

Chia seeds have the interesting property that when they’re left in water for a few minutes, the water begins to gel. Supposedly this is helpful in digestion. Here’s a a recipe for chia fresca (also called iskiate), a popular drink made with chia seeds, water, and lemon or lime.

•about 10 oz of water
•1 Tbsp dry chia seeds
•a few teaspoons lemon or lime juice
•honey or agave nectar, to taste (optional)

Stir the chia seeds into the water; let them sit for about five minutes. Stir again, and let sit for as long as you like. The more it sits, the more gel-like the seeds and water become. Add citrus juice and sweetener to taste.