Local recipe creator and caterer, Aja Jade, shares with us three delicious recipes that will help bring a big punch of flavour to your lunches this year!
Inspired by Ayurvedic medicine, rich spices and exotic tropical fruits, for Aja, cooking isn’t just about eating - it’s about the process of growing, creating and the healing benefits. Working with the rhythm of nature to create nutrient-dense food, Aja embraces radiant health, sustainable preparation and holistic living. Always bringing fun to her recipes!
You can find out more at www.ajajade.com or follow Aja on instagram @aja_jade
Beetroot Hummus
Ingredients
- 1 can of chickpeas
- 1 tablespoon of hulled tahini
- 1 roasted beetroot
- 1 lemon
- 1 tablespoon of olive oil
- 2 cloves of garlic
- 1/2 teaspoon of chilli flakes
- 1/2 teaspoon of fennel seeds
- 1 teaspoon of cumin power
- 1 teaspoon of salt
- 1/3 cup of water
Method
- Blend all ingredients until smooth texture.
Turmeric and Fennel Dukka
Ingredients
- 1/3 cup of almonds
- 1 teaspoon of Turmeric
- 1 teaspoon of fennel seeds
- 1 teaspoon of cumin seeds
- 1 tablespoon of mixed sesame seeds
- 1 teaspoon of chilli
- 1 teaspoon of salt
Method
- Combined together in a mortar and pestle and store in a Seed & Sprout Spice Jar!
Chia Seed Pudding
Ingredients
- 2 tablespoons of chia seeds
- 1/2 cup of nut milk (I like coconut)
- 1/4 cup of mixed berries
- 1 teaspoon of cinnamon
- 1/2 teaspoon of ground cardamon
- 2 teaspoons of agave syrup
Method
- Add chia seeds, cinnamon and cardamon to a jar
- Add milk and agave syrup to the jar, and stir well.
- Mix in berries and leave in the fridge for at least 2 hours.
- Serve with your favourite toppings and enjoy!
Let us know if you make any of these by tagging us @seedandsproutco and @aja_jade - happy lunching!
