Chef Nui prepares new Samahita dish warm broccoli salad with kale, lime & tamari almonds. Watch this video for full recipe and instructions here.

An all time favourite on the Samahita Buffett now available for you to make at home. With its unique texture and flavor and healthy vegan credentials these delicious Quinoa Pancakes will soon become your breakfast of choice. Along with the easy to follow recipe is a video with Chef Nui talking you through. Enjoy!

Gluten free quinoa pancake (serves 3)
(Vegan, Gluten Free)

When a western world favorite and thai ingredients meet. Made with traditional thai rice and dark sticky rice
flour these pancakes are truly unique and fluffy. An all time vegan pancake favorite at our breakfast buffet.

Ingredients:

• 100 grams rice flour
• 50 grams black sticky rice flour
• 100 grams cooked quinoa
• 1 tbsp baking powder
• 70 grams cold press coconut oil
• 3 pcs ripe banana
• 220 grams coconut milk
• 1 tsp Himalayan pink salt

Instructions:

1. Gather all the ingredients except the quinoa and flour and add them to a blender or food
   processor.
2. Blend on low until combined, stopping to stir as necessary. Don’t over-blend.
3. In a mixing bowl, pour the mixture from the blender and add the quinoa, rice flour and black sticky
   rice flour and mix well until combined.
4. Heat a non-stick pan over medium heat, adding a little coconut oil in the pan so the pancakes do
   not stick.
5. Drop about 2 tbsp of batter into the pan and spread into a circle. Cook for 2-3 minutes over
   medium heat or until you can easily slide a spatula underneath. Flip and cook for 2-3 minutes on
   the second side. Remove from the pan.
6. Repeat until all the batter is used up. I got about 8 medium sized pancakes.
7. Add toppings of choice (fruit, nuts, seeds, chocolate chips, nut butter, maple syrup, etc.)

Green Soup is a staple on the Samahita buffet. Usually eaten by Detox guests but great for anyone who needs a good dose of vitamins, minerals and antioxidants. High in Chlorella, containing all essential amino acids. Cook at Home and enjoy.

Tom Yam soup is a traditional Thai favourite and full of medicinal goodness thanks to the Lemongrass, galangal root, fresh line and kaffir lime leaves. Refreshing and full of flavour. Often prepared as Tom Yum Gung with prawns we present here the vegetarian version.

Serves 2.

720 grams chopped vegetables: carrots, fresh baby corn, green beans, pumpkin, winter melon, cabbage
3 lemon grass stalks, chopped coarsely
120 grams galangal sliced
10 kaffir lime leaves
Juice of 3 lemons or limes
1 tbsp veggie soup stock powder
2 green chilies chopped (optional)
1 tsp vegetarian chili paste
White pepper to taste
Salt to taste

Combine all the ingredients except the lemon juice. Bring to a boil and cook for 15 minutes. Turn on the heat, add the lemon juice and stir well.
480 mL water
1 chopped stalk coriander for garnish