Roast Sweet Potato, Sprouted Lentils, Aioli, Nigella, Caraway
by Brendon Vallejo, Whole Food Chef - Black Radish Kombucha
1 or 2 Sweet Potato
1 Cup Lentils (1 week preparation)
1 Clove Garlic
1 Teasp Dijon mustard
350 ml Cold Pressed oil - Olive, Sunflower, Grape-seed or Hemp
Lemon juice, cider vinegar or aged kombucha to season your aioli
1 bunch Parsley
¼ Teasp each Nigella and Caraway
Thank you. The eggs are such wonderful quality. My Father eats them with his eyes closed! So pleased to have found you. The supermarket offering just can’t compete with the astonishing freshness of these eggs.
— Claudia Van Der Werff
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon,
packed with care and supporting your local farmers and artisan producers.