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Turmeric Congee

       

From our friends at Chinese Tuxedo comes our latest healthy beverage obsession, The Good Sort. On a side street in Chinatown, this Australian cafe offers a modern and vibrant (think algae, turmeric, beet root and charcoal!) plant based menu. We asked them to share a recipe for one of our personal favorites, the Congee bowl. Chinatown goes high vibe.

Ingredients

1 CUP WHITE JASMINE RICE THAT HAS BEEN COOKED DOWN WITH ALMOND MILK

2 HEAPING TEASPOONS OF THE GOOD SORT TURMERIC MIX (TURMERIC, GINGER, VANILLA, BLACK PEPPER AND CAYENNE PEPPER)

1 HEAPING TABLESPOON OF POACHED CRANBERRIES

2 TABLESPOONS COCONUT CREAM

DRIED STRAWBERRIES, LEMON ZEST AND EDIBLE BORAGE FLOWERS FOR GARNISH

Mix turmeric mix with rice and drizzle with coconut cream. Top with poached cranberries, dried strawberries, fresh lemon zest and edible borage flowers. Serve room temperature and enjoy.

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