(Amounts can be adjusted to taste! I let it chill and then taste it to see if I need to balance it)
8-10oz peeled and chopped carrots
1- 1.5oz peeled and diced yellow onion
2 tbsp fresh grated ginger
1 tsp salt
1/4 cup soy sauce or coconut liquid aminos
1/3 - 1/2 cup rice vinegar
3 tbsp raw honey or sugar
1/4 cup cold water
1/2 - 2/3 cup oil
Blend everything together except the oil. Slowly incorporate oil until completely blended together. Keep refrigerated.
I genuinely have no idea how long it lasts because I eat it before it could even go bad
Baked sweet potato and tofu with sweet corn, black beans, avocado, yellow sweet pepper, Brussels sprouts and quinoa tossed in a cilantro garlic ginger sauce
It was dinner at a restaurant named “Meddys.” That plate is called Garlicky Chicken (½ roast chicken, garlicky potatoes, tomato-onion relish, pickles). I do get zings from garlic, and pickles. I have ordered that every time we’ve gone there.
The strawberries were processed from a ‘zero waste’ bag which we got about 4 or 5 punnets from, and then we made a fresh and delicious coulis from them and froze it in portions. It’s now going into an ice cream so the fruit content is high. Mixed with full fat bio yoghurt as the ‘cream’ and a little protein powder.
Custard cream ice cream will get the actual custard cream biscuits and some broken up honeyed almonds in to finish when doing the mix in churn.
Wishing everyone the best. Peace to All
! Have a Good Friday to all. 
