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Seasons

moong dal juice
moong dal sambar with green beans
mung beans with tofu & tomatoes
nasturtiums – a tea, a pesto and a cure
nettles
no-bake passion fruit cheesecake
nutted wild rice salad
okra and fenugreek leaf palya
okra palya
one-pot dal for Yasmin
orange marmalade jam
orange saffron cake (GF & vegan)
peach chia breakfast shake
peach pie
pear ginger cornmeal cake (vegan)
pear ginger macadamia muffins (vegan & gluten free)
pepper rasam
pesto pasta with roasted baby vegetables
plum millet cake (vegan)
pongal
potato samosa with spicy mango chutney
pumpkin & capsicum roasted in a cheese pie
pumpkin & flaxseed blend – omega 3 & 6
pumpkin bread with a toasted walnut cinnamon swirl (vegan)
pumpkin scones
pumpkin tortellini with sage butter
quince hummingbird cake with tahini caramel
quinoa, lentils, brown rice & roasted mini capsicums
raspberry coconut ice cream & a childhood story
raspberry crumb sourdough muffins (vegan & GF)
raspberry quinoa muffins with an almond crumb (vegan)
ratatouille (sweet and sour aubergine stew)
raw carrot cake slice with lemon cream (vegan)
raw granola
raw zucchini pasta with a creamy green garden dressing
red pepper & tomato sauce with chilli
rhubarb cardamom cake with rhubarb compote (vegan)
rhubarb raspberry rye crumble
rhubarb rose sparkle
ribollita
rice pilaf with a crunchy crust
roasted aubergine with yoghurt & Indian spices
roasted cherry tomato
roasted potato & beetroot salad
roasted potato & lemon segments, rosemary & oregano
roasted pumpkin palya
roasted red pepper walnut spread
roasted thyme infused cherry tomatoes
rosemary & olive oil cake
Rotem’s date syrup cake (vegan & GF option)
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