Recipes

Serves: 12 Ingredients: 175g Lotus Organic Rice Puffs 4 tsp powdered gelatine 1 cup water (two half cups) 1 cup Lotus Organic Raw Honey 1 tsp vanilla extract ½ cup Lotus Cornflour, to dust Method: Mix the gelatine with half a cup of water in a large heat proof bowl. Leave to soften. Meanwhile mix the other half a cup of water and the honey in a small saucepan. Bring to a boil and simmer while stirring for 8 minutes or until it reaches 116°C on a candy thermometer. With the mixer on medium speed, slowly and carefully pour in the hot honey mix over the gelatine. When all the honey is in, turn the mixer to high and beat for another 10-15 minutes or until gentle peaks form and the bowl has cooled almost to room temperature. Add the vanilla a few seconds before you stop beating then quickly fold the

Serves: 4 Ingredients: 1 cup Lotus Organic Royal White Quinoa 1 cup water 1 cup milk of choice 2 tbsp Lotus Organic Light Agave Nectar 1/4 tsp Lotus Fine Sea Salt 1/2 tsp cinnamon  1/2 cup pitted dates 1/4 cup slivered almonds Method: Combine washed quinoa with agave nectar, salt, cinnamon, milk and water in a pot until it boils. Reduce heat and let the contents simmer until the quinoa is light and fluffy. Remove from the heat and gently stir with a fork. Once cool, top with slivered almonds and chopped pitted dates.  

Serves: 4-6 Ingredients: • 1 cup Lotus Organic Buckwheat Kernels • 1 head of broccoli, in florets • 1 x 250g bocconcini • 1 x 250g cherry tomatoes • ½ bunch basil, leaves picked and washed • ¼ cup black olives • Pinch of chilli flakes • Herb Vinaigrette to dress Method: Cook buckwheat kernels and blanch broccoli florets. Halve the bocconcini and cherry tomatoes. Toss all the salad ingredients together and serve. Serve on its own as a light meal or as a side to lamb, chicken or fish. Silken Tofu can be used in place of the bocconcini.  

Serves: 4 Ingredients: ½ cup Louts Organic Black Chia ¼ cup Lotus Organic Cocoa Powder ½ cup Lotus Organic Rapadura Sugar 2 cups almond milk (or milk of choice) 1 tbsp vanilla extract Pinch of Lotus Sea Salt Fresh seasonal berries to serve Method: You can make this pudding two ways: either like a sago or tapioca pudding with texture from the whole chia seeds  or blended into a smooth and creamy mousse like pudding. For the sago/tapioca texture: combine all ingredients except the berries in a bowl and stir well. Refrigerate for at least two hours or overnight to set. For the smooth mousse: in a high speed blender like a combine  all ingredients except the berries. Blend on high for 1-2 minutes or until smooth. Pour into a serving dish and refrigerate for at least two hours or overnight. Serve your delectable pudding with fresh berries for a wonderful treat that is healthy enough to

Serves: 4-6 Ingredients: • 1 cup Lotus Organic Hulled Millet • ¼ cup Lotus Organic Currants • ¼ cup Lotus Organic Goji Berries • ½ cup pistachios or almonds, roasted and roughly chopped • ½ bunch mint leaves • 1 orange, sliced and diced • 1 pomegranate, using only the seeds • Herb vinaigrette to dress Method: Cook the hulled millet for 15-20 minutes in 2 cups of water or until tender, then refrigerate to cool. Toss the cooled millet with the rest of the ingredients and drizzle herb vinaigrette to your taste. Serve as a light meal on its own, with a tagine, grilled lamb or vegetables. Millet makes a great gluten free alternative to couscous.  

Serves: 4 Ingredients: • ½ cup Lotus Organic Besan Flour • ¼ cup Lotus Organic Sunflower Kernels • ½ tsp fennel seed • ¼ tsp paprika • Pinch of chilli flakes • ½ teaspoon oregano • ½ teaspoon sage • ½ tsp Lotus Fine Sea Salt • ½ teaspoon cracked black pepper • 2 tablespoon Lotus Savoury Yeast Flakes • ½ onion, chopped • 2 cloves garlic • 2 tablespoon fresh lemon juice • Handful of fresh dill or basil • Sprinkle of cashew nuts • ¼ cup of water (as needed) Method: Preheat the oven to 200°C. Line a baking sheet with parchment paper. Put all of the ingredients and half the water in a food processor or blender. Pulse until smooth, but still a little rough. If the batter is too thick to process, add more water as needed. Form the batter into balls with wet hands, and place them evenly on baking sheet. Bake for about 10-15 minutes, until the balls are crispy and slightly browned around

Serves: 1 Ingredients: 1 cup milk of choice 1/2 cup yoghurt 1 banana 1/2 cup frozen berries 1 tbsp. Lotus Psyllium Husk Method: Blend all ingredients until smooth. Enjoy right away or wait until it thickens from the psyllium. This high fibre, gluten free smoothie will also expand in your stomach, keeping you fuller for longer.

Serves: 4-6 Ingredients: 1 cup Lotus Organic Red Quinoa 2 cups baby kale or spinach leaves 2 figs, sliced ½ cup walnuts ½ block brie, sliced Herb vinaigrette to dress Method: Pour quinoa into a pot with 2 cups of water and cook over a medium heat for 15 minutes. Drain the quinoa and dress with a small amount of herb vinaigrette then refrigerate to cool. Toss the cooled quinoa with the rest of the ingredients and enjoy as a meal on its own or with grilled chicken or fish. Smoked Tofu can be used in place of brie.