Our recipes & blog
Another delightful recipe from our friends at All Good Organics. Soak both the oats and buckwheat beforehand to ensure they are easily digested.
Konjac noodles have long been eaten in China and are much loved for their smooth and cooling taste and texture. Use them with other textural delights such as nuts, seeds and fried tempeh for a summery treat that travels well in lunch boxes too.
