The Early Summer Rollover Menu Shopping List
Fresh Produce
- 2 bunches asparagus 2 lbs. / 1kg in total
- 1 lb. / 500g yellow onions about 3 medium
- 1 bunch Swiss Chard approx. 1 lb. / 500g
- 4 fresh lemons
- 1 small clove garlic
- 1 lb. / 500g green peas fresh or frozen
- 7 spring onion whites and green tops
- 1 large fennel bulb
- ¼ cup / 15g lightly packed fresh dill sub with 1 Tbsp. dried
- 6 oz / 175g fresh strawberries local if possible
- Arugula and / or fresh sprouts for adding to anything
Pantry
- 2 large organic eggs or 1 Tbsp. ground flax
- 3 ½ cups / 450g chickpea flour aka gram flour / besan flour
- 7 Tbsp. melted ghee or coconut oil
- 5 ¾ tsp. fine sea salt
- ¼ cup / 60ml cold-pressed olive oil more as garnish
- ¾ cup apple cider vinegar
- ½ Tbsp. + 2 tsp. maple syrup
- 3 Tbsp. tahini
- 7 Tbsp. white or yellow miso
- 1 cup / 150g hemp seeds
- 1 cup / 40g + 3 Tbsp nutritional yeast
- 2 tsp. baking soda
- 1 cup / 175g freekeh
- 2 Tbsp. pine nuts
- 2 tsp. vanilla extract
- ¾ cup / 100g coconut sugar
- 1 cup unsalted nut butter I used almond-hazelnut
Spices
- 1 tsp. mustard seeds
- ½ tsp. coriander
- 1 ¼ tsp. garlic powder
- pinch turmeric optional, for colour
- ½ Tbsp. fennel seeds
- 1 tsp. freshly cracked black pepper
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