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Bring Some Byron Bay to your Lunches! With @aja_jade

Local recipe creator and caterer, Aja Jade, shares with us three delicious recipes that will help bring a big punch of flavour to your lunches this year!


Inspired by Ayurvedic medicine, rich spices and exotic tropical fruits, for Aja, cooking isn’t just about eating - it’s about the process of growing, creating and the healing benefits. Working with the rhythm of nature to create nutrient-dense food, Aja embraces radiant health, sustainable preparation and holistic living. Always bringing fun to her recipes! 


You can find out more at www.ajajade.com or follow Aja on instagram @aja_jade

Byron Bay Lunch Mini CrunchBox

 

Beetroot Hummus

Ingredients

- 1 can of chickpeas

- 1 tablespoon of hulled tahini

- 1 roasted beetroot

- 1 lemon

- 1 tablespoon of olive oil

- 2 cloves of garlic

- 1/2 teaspoon of chilli flakes

- 1/2 teaspoon of fennel seeds

- 1 teaspoon of cumin power

- 1 teaspoon of salt

- 1/3 cup of water

Method

- Blend all ingredients until smooth texture.


Turmeric and Fennel Dukka

Ingredients

- 1/3 cup of almonds

- 1 teaspoon of Turmeric

- 1 teaspoon of fennel seeds

- 1 teaspoon of cumin seeds

- 1 tablespoon of mixed sesame seeds

- 1 teaspoon of chilli

- 1 teaspoon of salt

Method

- Combined together in a mortar and pestle and store in a Seed & Sprout Spice Jar!

Byron Bay

 

Chia Seed Pudding

Ingredients

- 2 tablespoons of chia seeds

- 1/2 cup of nut milk (I like coconut)

- 1/4 cup of mixed berries

- 1 teaspoon of cinnamon

- 1/2 teaspoon of ground cardamon

- 2 teaspoons of agave syrup


Method

  1. Add chia seeds, cinnamon and cardamon to a jar
  2. Add milk and agave syrup to the jar, and stir well.
  3. Mix in berries and leave in the fridge for at least 2 hours.
  4. Serve with your favourite toppings and enjoy!

 

Let us know if you make any of these by tagging us @seedandsproutco and @aja_jade - happy lunching!