pickled veges

• 2/3 cup rice wine vinegar (or sub apple cider vinegar)
• 1/3 cup hot water
• 1/2 tsp sea salt
• 1 Tbsp organic cane sugar (or stevia to taste)
• 2/3 cup thinly sliced or shredded carrot
• 1/3 cup thinly sliced or shredded daikon or round radish

Throw them in a jar, shake vigorously, place in fridge for 20 minutes. Lasts a week.

cauliflower

• 2 Tbsp chili garlic sauce
• 3 Tbsp soy sauce / tamari
• 1 Tbsp maple syrup
• 1 Tbsp lime juice
• 1 Tbsp sesame or avocado oil
• 4 cups cauliflower florets

1. Mix in bowl.
2. Scoop into pan and sauté for few mins to brown the sides.
3. Bake for 15 mins at 230C.

sandwich

• baguette(s)
• aoli
• cilantro
• cucumber
• jalapenos
• pickled veges
• cauliflower