Fudgy oat flour brownies with cacao, peanut butter and Sol Organics Mushroom Magic powder. An easy plant-based bake that serves 12.
Blend avocado, spinach, cucumber, ginger and lemon with a teaspoon of Sol Organics Medicinal Mushroom blend. A quick green smoothie that serves two.
Silky garlic and chilli linguine tossed in golden ghee with parsley and parmesan. A simple 25-minute pasta for two.
Crispy herb-packed chickpea falafels pan-fried in ghee until golden. Serve with pita, fresh veg and your favourite dip. Serves four.
One-pan orzo cooked in a spicy harissa tomato sauce with garlic, fennel seeds and ghee-seared prawns. Dinner for four in about 30 minutes.
A creamy roasted pumpkin and sweet potato soup with ginger, cumin, paprika and coconut milk, roasted with ghee or oil. Serves six.
A comforting kitchari made with roasted butternut pumpkin, ginger, garlic and Sol Organics Kitchari mix. Serves six.
Roasted sweet potato, massaged kale, quinoa, walnuts and pomegranate with a ghee, honey and mustard dressing. Serves six.
Thinly sliced potato, sweet potato and beetroot baked in a rosemary and garlic ghee until golden and crisp on top. A showstopping side for six.
Soft, pan-cooked yoghurt naan brushed with garlic and coriander ghee. Easy homemade flatbread that goes perfectly with dhal or curry.
Crunchy oat, nut and coconut granola toasted with ghee, coconut oil and maple syrup. Make a big batch for breakfast or snacking.
Easy red lentil dosas made from soaked Sol Organics Masoor Dhal blended with water and cooked in ghee. Only two ingredients and no fermenting.
Fluffy banana pancakes made with oat and buckwheat flour, cooked in ghee and served with a stewed berry compote. Serves four.
Buttery, chewy grain-free chocolate chip cookies made with ghee, almond flour and dark chocolate. Chill the dough, scoop and bake.