By Catherine Atkinson
This scrumptious number of pickles, chutneys and relishes will boost any variety of daily and big day nutrients.
Read Online or Download 65 Pickles, Chutneys & Relishes: Make your own mouthwatering preserves with step-by-step recipes and over 230 superb photographs PDF
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Additional info for 65 Pickles, Chutneys & Relishes: Make your own mouthwatering preserves with step-by-step recipes and over 230 superb photographs
Store in the fridge for up to 2 weeks. 3 g dietary fiber; 0 mg cholesterol PREP TIME: 15 minutes COOKING TIME: 7 to 9 hours RECIPE VARIATION Try making different spreads by varying the extract and juice. Lavender extract and lemon juice = yum! SAMBAR SPICE POWDER *SOY-FREE *GLUTEN-FREE *OIL-FREE OPTION* Many Indian dishes have split peas or beans as a seasoning. This blend uses split baby chickpeas, or channa dal. Urad dal, skinned and split black lentils, is used in many dishes as well and lends a peanutty taste even though it doesn’t contain nuts.
WAKE UP TO BANANAS FOSTER FOR BREAKFAST *SOY-FREE *GLUTEN-FREE OPTION* *OIL-FREE OPTION** This delicious, over-the-top breakfast is amazingly easy to make. Even better, it cooks while you sleep and uses leftover bread. Try using Vanilla Hazelnut Creamer (page 45) for an even more decadent breakfast. 1/2 cup (120 ml) nondairy milk 2 medium bananas, mashed 1/4 cup (60 ml) dark rum or 1 teaspoon rum flavoring 3 tablespoons (45 ml) nondairy creamer (**use regular nondairy milk instead) 1 tablespoon (7 g) ground flaxseeds mixed with 2 tablespoons (28 ml) water 1/2 teaspoon ground cinnamon 1/2 teaspoon stevia, optional 2 1/2 cups (300 g) stale bread, cut into chunks (*use gluten-free) Maple syrup, for serving Mix the milk, bananas, rum, creamer, flax mixture, cinnamon, and stevia, if using, in a medium-sized bowl.
In the morning: Stir well and then mix in the sauce. 9 g dietary fiber; 0 mg cholesterol PREP TIME: 10 minutes COOKING TIME: 7 to 9 hours CHOCOLATE PUMPKIN BROWNIE BREAKFAST QUINOA *SOY-FREE *GLUTEN-FREE *OIL-FREE This thick, rich breakfast is a cross between porridge and a pudding. You can even serve it chilled for an extra-healthy dessert in the summer. ) The night before: Add everything but the sweetener to the slow cooker and cook on low for 7 to 9 hours. In the morning: Add the sweetener and enjoy this thick chocolate delight.