Want to know how good food can keep your team present and highly engaged for 5 hours of work shopping? That’s exactly what we created with the help of our Executive Chef and wholefoods advocate Ben Horne. Below is one of the recipes he put together for our ‘nutritionally charged’ breakfast and morning team menu.
50 g each of quinoa, flax, sesame, sunflower and pumpkin seeds (soaked in water over night, with a pinch of salt)
400 ml coconut milk – (blend the pulp from 1 fresh young coconut with the coconut water)
180 g buckwheat flour
2 teaspoons baking powder
1 tablespoon apple cider vinegar
2 tbsp maca powder
2 tablespoons coconut oil
½ teaspoon sea salt
Blistered cherry tomatoes (bake at 210 c appox. 5 mins)
Divide sprouted seeds and blend 2/3 (reserve 1/3 for garnish) with the coconut.
Combine the coconut milk/seed mix and add buckwheat flour, baking powder, salt, apple cider vinegar, maca powder and coconut oil. Whisk until combined – you should have a thick batter.
Heat a pan with a little coconut oil or olive oil over a low to medium heat. Drop in about 3 tablespoons or a small ladle of batter for each pancake. Sprinkle over some of your activated seed mix and cook gently until golden and flip.
Serve with a quarter sliced avocado sprinkled with dulse flakes, cherry tomatoes, kaffir yogurt and slice of lemon.
Makes approximately 8 serves.
Why this dish packs a wellbeing punch
The action of sprouting seeds and activating nuts makes them more bio-available to our digestive process, meaning you get more out of them then eating them straight up. Combining with maca boosts energy and awareness, endurance and stamina. I used kaffir and avocado as the fat to transport the mass to the gut for easy assimilation and dressed with dulse flakes instead of salt which are massively rich in iodine.