Vietnamese pancake

Serves 4

Crepes

1 cup quinoa, soaked for 12 hours or overnight 1 cup brown rice, soaked for 12 hours or overnight 2 cups filtered water

1 cup spinach leaves, tightly packed

⅓ tsp spirulina

Pinch of sea salt

1 tsp cold-pressed coconut oil

1 red chilli, deseeded and finely sliced

1 spring onion, finely chopped

Mandarin lime chilli sauce

½ cup + 2 Tbsp mandarin juice ½ cup lime juice

⅓ cup tamari

¼ cup coconut sugar

1½ Tbsp coconut nectar

2 Tbsp finely grated ginger 1 clove garlic, finely grated Zest of 1 lime

Pinch of salt

Toppings

4 handfuls mesclun

4 handfuls bean sprouts

¼ red cabbage, shredded finely

8 overnight pickled turmeric carrots (see recipe

right)

⅓ cup cashews

2 avocados, sliced

2 mandarins, cut into segments

Small handful each of coriander, mint and basil

leaves

1 lime, cut into wedges

1

To prepare the crepe mix, rinse and drain soaked brown rice and quinoa thoroughly. Place in a high-speed blender with the filtered water and blend until very smooth. Place mixture in a clean container and leave to ferment overnight or for 12 hours in a warm 4 5