Posts in Category: Vegan

Arabella visits us with a plant based menu

MENU for 13 May 2017 @ 10am
PLANT BASED WITH ARABELLA

13 May Arabella Veggie

Quinoa and chia porridge with coconut cream, vanilla and cinnamon topped with seasonal fruit, almonds, buckwheat and a mint jus

Buddha Bowl with spice paste, baby corn, beans, snap peas, mushrooms and broccoli with brown rice served with fresh coriander and chilli

Saffron flatbreads with beetroot pate, grilled aubergine, pickled zucchini and carrot tzatsiki served with pomegranates and black sesame

Aubergine Pahi with flatbreads

Miso or seaweed broth with exotic mushrooms, chilli and lemongrass with poached egg and udon noodles

Raw cocao ferrero rochers, peanut butter banana ice cream and raw chocolate mousse with fresh berries

Book Online: http://bit.ly/2nkakpF

Vegan and Plant Based Cooking – Nathalie Larsen

Nathalie is a private chef who’s foodie intentions are pure! With a passion for healthy, honest, clean cuisine she aims to inspire you to get back in the kitchen where the real magic happens. Let’s live better and feel better by eating better. Her recipes are all delicious and with commitment, is easy to integrate into your lifestyle. Her courses are great for those interested in plant based diets, simple superfoods others who are trying out veganism or full on braai loving meat eaters. Nathalie is travelling again in 2017 to Indo to work in Bali as a chef at places that cater for surfer’s yoga and retreats, she will however be holding regular events at the Ginger & Lime food studio.

Follow her adventures on Instagram @Earth_2_Plate

To find out about more courses by Nathalie:
Contact: info@gingerandlime.co.za / Katy 083 660 1146

The menu

Welcome //
Umami sushi bites with naturally pickled ginger, homemade Ponzu & eggless wasabi mayo

Main Event //
Build your medicinal Buddha bowl with
Gluten free wraps
Beetroot and chickpea cakes
Probiotic turmeric carrot, cabbage and fennel flower slaw
Tandoori Cauliflower skewers
Spiced cucumber, coconut & spring onion salad with seasonal garden herbs & greens

Accompaniments:
Curried Almond dressing
Coconut Yogurt Raita
Probiotic tomato and tamarind chutney

Sweet Endings //
Cooling Mint ‘nice cream’ with raw chocolate hardening sauce
Salted date caramel, whipped ‘cream, chickpea fudge & spirulina coconut sprinkles

p: +27 82 567 1677
e: iamnathalielarsen@gmail.com
w: www.earthtoplate.co.za

Our courses styles and dates are always being updated, please bookmark these links:
Facebook | Website Calendar | Online Bookings

Contact us directly: Katy info@gingerandlime.co.za or 083 660 1146

Photos by Adrian Shields // Banshee22

Wine Sponsor: Stellar Organics
Produce Sponsor: Edible Co – Beyond Groceries www.edibleco.co.za
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Photos by Adrian Shields // Banshee22