BREAKFAST – Chickpea Fritter
2 tomatoes
1 red onion
1 tsp garlic granules
1 tbsp soy sauce/ coconut aminos
1 1/2 cup of chickpea flour
250g shiitake mushrooms
3/4 cup of water
Handful of coriander
Handful of parsley
Salt and black pepper
Sweet Chilli sauce for dipping
Avocado
Salad dressing
optional sides – salad, beans, toast
LUNCH BBQ Jerk Cauliflower and Blackbean Salad
1 large cauliflower floret
1/2 cup bbq jerk sauce
1 large mango
cherry tomatoes
limes
cucumber
coriander
800g pre-cooked black beans
Salad dressing
DINNER – Harissa Chickpeas & Aubergines
2 cups of brown rice 4 cups of water
1 large aubergine
1 orange pepper
1 red onion
2 tbsp harissa paste
3 cloves of garlic
200g kale
1/2 tsp sweet paprika
1 tbsp coconut oil
lemon juice
Salt and pepper
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