This spiced chai is another recipe that I fell in love with from my Ayurveda class, we had a lovely tutor - Hansa Rama and this recipe is hers.  I tend to 10 x this recipe so there is some saved for later.  I also use almond milk but don't add it until it is served.

We were given this recipe when studying Ayurveda, our lovely tutor showed us how to make this authentic meal.  I find doubling the spices gives it that little more flavour.  The great thing about this dish is it's so cheap and nutritious and easy to make.

This is my absolute favourite pumpkin soup devised by Patrick Holford a well respected nutritionist.  It has the most amazing set of flavours and is incredibly rich in beta-carotene and other amazing vitamins and minerals.

Here are the easiest pancakes around - totally gluten and dairy free!
Whisk one egg with one mashed banana and 1/3C desiccated coconut. 
Pour into a small frying pan and cook each side taking care when you flip it. 
Top this with fresh berries and a little yoghurt (coconut yoghurt to stay with the dairy free theme) and serve.