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Plant-based recipes

Matt Ramsay shares some fresh and delicious recipes with Organic NZ readers.

Lemon poppyseed pancakes

1 T organic chia seeds 
3 T  water 
1 tsp + ¼ cup lemon juice, divided 
1½ cups  soy milk 
2 cups  stoneground flour 
¼ cup  coconut sugar 
4 tsp  baking powder (aluminium free) 
¼ tsp  baking soda (aluminium free) 
½ tsp  Himalayan salt 
¼ cup  melted vegan butter (plus more to grease the pan) 
1 tsp  vanilla extract 
zest of 2 lemons, divided 
1 T  poppy seeds 

1. In a small bowl, combine the chia seeds and water. Set aside. This is your egg replacer.  

2. In another bowl, combine 1 teaspoon of lemon juice and the milk. Set aside. The acidity curdles the milk slightly to form vegan ‘buttermilk’. Reserve the rest of the lemon juice for the pancakes. 

3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Make a well in the centre and add the buttermilk, chia egg replacer, melted butter, remaining ¼ cup of lemon juice and vanilla. Whisk together the wet ingredients within the well before gently folding in the dry ingredients. Mix until mostly smooth. Some lumps are okay. Reserve ½ teaspoon lemon zest for garnish, and stir the rest into the batter along with the poppy seeds. 

4. Preheat pan over medium-high heat for 2 minutes, then reduce the heat to medium-low. Grease the pan with vegan butter. 

5. Scoop ¼ cup of batter into the pan. When bottoms are golden brown and there are several air bubbles in the pancakes, flip them over. Cook for 2–3 minutes on each side, until golden brown and crisp. 

6. Serve with pomegranates, banana, agave or whipped coconut cream, raspberries, reserved lemon zest. 

Massaged kale chopped salad

400 g tin chick peas (drained and rinsed), or 1½ cups cooked chick peas 
5  large kale leaves  
2–3  stalks celery 
3  large tomatoes 
1  red onion 
1  red bell pepper 
1  avocado 
handful of olives 
½ tsp  salt 
Optional: large handful flaked or slivered almonds, toasted 

1. Tear kale leaves into smaller pieces, sprinkle with half a teaspoon fine sea salt and massage until limp.  
2. Finely chop the vegetables and olives, and mix all together with the kale and chick peas. 
3. Optional: Dress with lime or lemon juice, and extra virgin olive oil and scatter with slivered almonds. 

Vamped-up Bloody Mary

Beetroot juice is one of the richest dietary sources of nitrates, which help improve blood flow and heart health. The addition of cayenne pepper in this heart-healthy, alcohol-free take on a Bloody Mary gives a further boost as cayenne is great for circulation. The garlic, lemon and parsley added to the mix are anti-inflammatory and anti-bacterial. 

4 beetroot
1 celery stalk
2 springs parsley
½ lemon, skin and flesh
1 cm slice horseradish
1 small garlic clove, peeled
pinch cayenne pepper
1 tsp coconut aminos

Feed all the ingredients through a juicer – you can add the coconut aminos through the juicer or just swirl into the juice afterwards. 

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