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Published On: March 24, 2022Categories: Peaceful Belly Kitchen0 Comments0.4 min read

This was a tasty small plate. I used 50g flour, 1/4 cup beetroot powder, 1 egg, 200ml milk, and a pinch of salt for the pancake batter. I bel ended the ingredients then cooked in a pan oiled with ghee. I sautéd the sprouting collards — you could use sprouting broccoli — some sorrel, dandelion leaves and wild rocket, in ghee with roughly chopped garlic. I used shop bought hummus and tzatziki today.

Gut friendly kanji
Collard coconut burdock spring green soup

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