Carrot Purée: 

  • 5 carrots
  • 4-6 M potatoes
  • 1 dehydrated red chili pepper  
  • 3 L cloves of garlic peeled
  • 1 small red onion peeled
  • 6 tbsp olive oil
  • himalayan salt
  • 3 cups warm water
  • water

Seed Topping:

  • 1 cup flax seed
  • 1 cup white sesame seed
  • 1 cup black sesame seed
  • 1 cup sunflower seed 
  • 1 tsp himalayan salt
  • 1 tsp pumpernickel or caraway seed
  • 3 tbsp capers
  • 1 cup ground flax seed
  • 2 cups boiling water
  • a few tbsp coconut oil

Brown Rice:

  • 1 cup short grain brown rice
  • 2 cups water
  • pinch of salt

Purple Cabbage:

  • half a head of purple cabbage
  • 2 tbsp coconut oil
  • Tamari (GF)

Directions: 

Seed Topping: Add all your ingredients together (hot water being the last to enter). Thoroughly mix. It should look like a dough. then line a baking tray with baking paper or a baking mat if you have one. Pat the dough in a nice and equal layer into the baking sheet. Place in the oven on a low temp 150-175 •c  for about 45min. It is ready to be taken out when the seeds are golden brown and have solidified into one sheet. Take out of the oven to air. You will be able to break into chunks (for crackers). Set aside the crackers and with your hands grind a few hand fulls for the Seed topping. DO NOT put the crackers into a closed container until the seeds are fully cooled down. 

Carrot Purée: Wash your carrots and potatoes cutting out any inedible areas (like the heads of the carrots). Throw them into a large pot. Fill with water (you want the water to cover contents). Put the lid on and place it on the burner. Cook until the potatoes and carrots are very soft. Move on in the recipe while they are cooking... When the they are fully cooked, strain the water. Toss the carrots and potatoes into a food processor. Add the rest of the ingredients and mix. You might need to add more warm water depending on the starchiness of the potatoes. The purée should be fine like a smooth buttery soup but with a thickness more similar to a mash potato.

Brown Rice: Get the brown rice going (boil the water+ pinch of salt with the lid on) when the water has come to a boil, add the brown rice, put the lid back on and lower the heat to a minimum. Let sit for about 30-45min (keep an eye on it and take it off the burner once the water is all gone. DO NOT lift the lid until the rice is fully cooked). 

Purple Cabbage: Chop into squares. Cut around the white heart at the root of the cabbage and throw that bit away (its not very digestible). On high heat, add your coconut oil into a pan (walk is best) and wait until it has liquified. Then add the cabbage. stir until all the cabbage has been oiled and lower the heat to medium. Keep an eye out and keep stirring as needed. Once the cabbage is cooked to your liking-I like it crunchy on the inside and slightly soft on the outside (cooking time about 10 min) add about 4 tbsp of gluten free tamari. This will 'flash fry' the cabbage so you will want to stir rapidly with your utensil until the tamari has  touched all the cabbage leaves. Take it off the heat and you are ready to plate!