Yep – I reckon this has to be one our most versatile recipes to date! You can have this for breakfast, dessert, hot or chilled – AND its made with leftovers!
But best of all it is seriously tasty!
2 cups of cooked brown rice
1 cup of Almond milk
1 stick of cinnamon
1 vanilla bean
zest of 1 lemon
1 tbsp coco powder
1/2 cup macadamia nuts
1 tbsp honey
raspberries and toasted coconut
I saw your article in the August issue of Instyle magazine. We are heading up to Hyatt Lake this weekend to watch the Persiod meteor showers and I am going to make your kale and chickpea salad to share with our group. Love your style of cooking and natural lifestyle. Since I am a librarian in Oregon could you share with me your all time favorite novel you read as a kid and as an adult?
How’d the recipe go ? and how was Hyatt Lake ?
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