In this episode we start with some information on properly preparing ingredients to maximize their health benefits. We share some of our secrets when it comes to gluten free baking and vegan baking. I talk a bit about why it’s important to give cooking a crack and as always, some hot tips and opinions thrown in along the way. Our quote this week comes from one of my favorite books, Nourishing Traditions by Sally Fallon. Bonus Recipe. Chickpea Roti; Blend together 2 cups of filtered water with 250g of organic Besan flour and 1 teaspoon sea salt until smooth. Pour this mixture into a jar or bucket and seal with a lid and leave on the bench overnight (cooler temperature) or in the fridge (warmer temperatures). The next day, using a 1/3 cup, cook the roti batter one roti at a time by pouring the mixture into a well oiled (ghee works well) pan. I use a 20cm neoflam pan. Cook each side until golden brown. These can be stored in a Tupperware in the fridge for a couple of days and reheated as needed. Or you just keep the mixture in the fridge and cook them up as you need them. The mixture lasts one week in the fridge. Enjoy