Sprouted Lentil Salad

Have you ever come across a salad that looks great, tastes great, is super healthy, and so easy to make? This is one of them, and it sells out fast in our cafe. To sprout the lentils you just need to soak them overnight, then rinse them morning and evening the next day, keep them…

Couscous Eggplant Salad

This has been a popular choice in our cafe lately. It’s a tasty, hearty salad. It takes a bit longer to make, but it’s worth the effort, and leftovers travel well in a sealed container for lunch the next day.

Sprouted Chickpea Salad

We’ve had this for lunch several times recently, it’s packed with flavour and colourful. The nutty tahini flavour complements the chickpeas to make a hearty, satisfying salad. Tahini is one of the best sources of calcium, as well as being  high in iron, potassium, and magnesium. Chickpeas give a great package deal of protein and fibre.

Rice & Kidney Bean Salad

  Gluten-free & vegan We got this salad recipe from our friends in Germany. It’s a tasty, filling but light salad that everyone here appreciated. The mixture of colours is very appealing. Great salad to try this summer!

Walnut Parmesan

The Parmesan-like sprinkles in the Nutballs photo is a delicious walnut Parmesan replacement made from just 4 ingredients – walnuts, nutritional yeast, salt, olive oil. I can eat it by the handful it is so satisfying and tasty. Great on pasta or salad or anywhere you would use Parmesan.