This week we’re doing the catering for the Northwest Women’s Surf Camp, so our dinners will reflect their menu, as we just prepare a bit extra for us as we go.
Curry: Hawaiian pumpkin, onion, carrot, green beans, garbanzo beans, tomato, coconut milk, coconut oil, ginger, garam masala, sea salt.
Rice: Long-grain brown rice, cardamom, cinnamon, turmeric, coconut, red bell pepper, raisins, cranberries, cilantro, almonds, sea salt.
Chutney: Grated fresh coconut, coconut oil, mustard seed, ginger, chile, cocona, rice vinegar, agave nectar, sea salt, cilantro (not pictured)
