To top it all ....

Lunch ...rice cakes with humous, herby cheese and toasted pumpkin, sunflower and sesame seeds

Last month I spent a wonderful 10 days on a residential course learning about facilitation of social permaculture courses…to fuel us through our long, productive days of learning, Rebecca, the cook for the course,  created some amazing meals.
 
​With a variety of diets (including vegan, high protein, gluten free, allium free!) to cater for, our lunches and dinners often included a variety of delicious toppings and accompaniments (toasted seeds with tamari, sprouted pulses, various seed/pulse ‘dips’, cheeses, eggs, salad leaves) to meet our diverse needs.
 
Back at home now, and feeling inspired by our course meal, I have started making a lot more yummy healthy plant based additions to our main dishes of the day, and snacks  …first up,  ensuring we grow a continuous supply of sprouted seeds and pulses, and toasting pumpkin, sunflower and sesame seeds each day.

Also posted in Nomadic Food Divas