Ingredients:

• 100g Udon Noodles

•  1 Onion, sliced  

•  3 Stalks Spring Onion, sliced  

•  1 Red Capsicum, sliced  

•  300g Mushrooms, sliced

    (I used white button)

 • 1 bag Dj&a Products Shiitake          Crisps (save some to serve on         top)  

•  1 tablespoon Oil 

Teriyaki Sauce: 

• 1/4 cup Soy Sauce (or Tamari)

• 2 teaspoons Dark Soy Sauce  

• 1/4 cup Water  

• 2 tablespoons Maple Syrup  

• 1/2 tablespoon Rice Wine             Vinegar (or White Vinegar)

•  1 teaspoon minced Garlic

•  1 teaspoon minced Ginger

•  Cornstarch Slurry:      

1 tablespoon Cornstarch +      

1 tablespoons Water 

Method:

1. Make the TERIYAKI SAUCE:  In a small saucepan on medium-high heat, combine the water, soy sauces, maple syrup, garlic & ginger. Bring to a boil, then add the cornstarch slurry & reduce heat down to a simmer. Cook, whisking as needed, until the teriyaki sauce is glossy & slightly thickened. Adjust seasoning to taste with soy sauce/water. Set aside.

Method:

1. Cook the udon according to packet instructions. Drain & set aside. 2. Heat up the oil in a wok on high heat, stirfry the onions & capsicum for 3 mins until slightly tender. Add in the mushrooms, shiitake crisps + half the Teriyaki sauce & cook for a further 3 mins 3. Add in your noodles and the rest of the Teriyaki sauce, toss until all the noodles are coated in sauce. 4. Stir-fry for a further 5-6 mis, adding a dash of water if you need.

​*Serving suggestions: Sprinkle some @djaproducts Shiitake mushroom crisps over the top before serving for extra umami & crunch factor!

Ingredients:

• 1 Pkt DJ& A Crispy Broccoli Florets

• 3/4 cup Hot Water

• 1/2 cup Lite Coconut Milk

 • 1 tbsp Coconut Cream

 • 1 tsp Toasted Coconut Flakes

Method:

Soak crispy broccoli florets in hot water for ten minutes. Purée it using coconut milk. Add more milk, if need to obtain the desired consistency. Season it with pepper.  Serve warm with swirl of coconut cream and toasted coconut flakes.  Enjoy a bowl of nourishing soup.

Ingredients:

• 1 x 50g packet of DJ&A Fruity            Crisps Whole Strawberries

• 1 1/2 cups (375ml) Buttermilk

• 2 tsp Pure Vanilla Extract

• 2 large Eggs • 2 cups (240g)

   Plain Flour

• 1/2 cup (100g) White Sugar

• 2 tsp Baking Powder

• 1 tsp Baking Soda

• 1/2 tsp Salt

• Couple of knobs of Butter for        greasing pan

• To serve: Maple Syrup, Fresh          Berries and Greek Yoghurt

Method:

1. Add DJ&A Fruity Crisps Whole Strawberries to a food processor and blitz until you have a fine powder. Set aside.  2. In a medium mixing bowl or measuring jug, whisk together the buttermilk, vanilla extract and eggs. 3. In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda and salt. Add the wet ingredients and stir until just combined. Note: It’s okay if the pancake batter is lumpy. It will also be quite thick. Add an extra 2 tbsp of buttermilk  if you find it does not pour easily.

4.Add the strawberry powder and stir until just combined (OR if you would like to achieve an ombre effect add 1 heaped tablespoon of strawberry powder to the batter, then after cooking every 2 pancakes, add another heaped tablespoon.) 5. Melt a small knob of butter in a non-stick pan over medium heat. Once hot, reduce heat to low-medium. 6.  Use a 1/3 cup measure to pour pancake batter into the pan and cook until small bubbles start to appear on the surface of the batter (about 3-4 minutes). Slide a spatula underneath, flip and cook for a further 2 minutes on the other side. Pancakes are done when a toothpick inserted into the centre comes out with some moist crumbs.  7. Serve pancakes warm with a dollop of greek yoghurt, fresh berries and maple syrup.