Recipe and photographs by Bini Sharman – macrobiotic chef, counsellor and Shiatsu therapist Devon.
Bini is also currently the kitchen manager at the International Macrobiotic School in Totnes and works as one of the school’s two chefs, as well as running a popular vegan pop-up restaurant nearby. She also offers holistic health retreats in France and the Netherlands, and is retreat chef at Puyssentut centre for people dealing with or recovering from cancer.
1.5 cups pea flour
2 tbsp corn flour, potato flour or arrowroot
2 tsp baking powder
good pinch of salt
1tsp fresh herbs
pinch of chilli flakes
2 tbsp local rapeseed oil or olive oil
1 – 1.5 cups sparkling water or grain milk
1 finely grated carrot
1 finely grated courgette