GoldenFare

Would you miss the call😊?

Spicy Gochugaru Carrot & Cucumber Ribbon Salad 🥕🥒🌶️

Ingredients
2 medium carrots
1 large cucumber
2 spring onions, thinly sliced
1–2 cloves garlic, finely minced
1 tbsp gochugaru (Korean red pepper flakes)
1½ tbsp rice vinegar
1 tbsp sesame oil
1 tsp toasted sesame seeds
½ tsp salt
1 tbsp fresh lemon or lime juice

Method
Make the carrot ribbons: Wash and peel the carrots. Using a vegetable peeler, continue peeling lengthwise to create long, thin ribbons.
Prepare the cucumber: Thinly slice the cucumber into rounds or half-moons.
Make the dressing: In a small bowl, combine gochugaru, minced garlic, rice vinegar, sesame oil, lemon or lime juice, and salt. Mix well.

Combine: Add the carrot ribbons, cucumber, and spring onions to a large bowl.
Dress the salad: Pour over the spicy dressing and gently toss, making sure the carrot ribbons are evenly coated.
Finish: Sprinkle with toasted sesame seeds and let the salad sit for 5–10 minutes so the flavors can develop.
Serve: Enjoy immediately while the vegetables are fresh, crisp, and crunchy.
🌶️ For Extra Heat

Add an extra ½ tablespoon of gochugaru or a pinch of finely sliced fresh chili.

Fresh • Crunchy • Spicy • Tangy • No Soy Sauce • No Added Sugar

Let’s try Star Fruit together✨
The tart and sweet combo is definitely a win🔥
High in Vitamin C, so absolutely worth trying💯

Crispy Butter Bean Crunch 🔥
POV you want a delicious snack without messing up your diet😉

Take as much time to rest and reset as you need to🤍

Absolutely fun creating pre-made meals for clients✨

Homemade Falafel Recipe ✨
Served in soft pita, creamy sauce and veggies.
Absolutely Golden ✨

Homemade falafel✨
Absolutely golden and easy to make
Served in soft pita with fresh veggies and a dreamy sauce

Homemade falafel tucked in soft Pita, with a creamy sauce and fresh veggies 🤍
Dinner is served✨

As promised😂, give it a chance 😉✨

Spicy Hoisin Jackfruit Rice Bowl with Chili Edamame

Serves 2–3

Ingredients

**For the Jackfruit**

* 1 can green young jackfruit in brine, drained, rinsed, and shredded
* 1 onion, diced
* 4 cloves garlic, minced
* 1 tbsp avocado oil
* 1 tsp smoked paprika
* 1 tsp dried oregano
* 1 tsp dried thyme
* ½ tsp turmeric
* 2 tbsp hoisin sauce
* 1 tbsp soy sauce
* 1 tbsp white rice vinegar
* 1–2 tsp sriracha (adjust to taste)

**For the Bowl**

* 2–3 cups cooked rice
* Edamame bean pods, boiled according to package instructions
* Chili sauce for tossing the edamame

Method

1. Heat the avocado oil in a large pan over medium heat.
2. Add the diced onion and sauté for 5–6 minutes until softened and lightly golden.
3. Stir in the minced garlic and cook for about 1 minute until fragrant.
4. Add the smoked paprika, oregano, thyme, and turmeric. Stir continuously for 30 seconds to toast the spices.
5. Add the shredded jackfruit and mix well so it's evenly coated in the aromatics and spices. Cook for 4–5 minutes, stirring occasionally.
6. Pour in the hoisin sauce, soy sauce, white rice vinegar, and sriracha. Stir until the jackfruit is well coated.
7. Reduce the heat to low and allow the mixture to simmer for 10–15 minutes, stirring occasionally, until the jackfruit is tender and the sauce has thickened. If it becomes too dry, add a splash of water.

Prepare the Edamame

* Boil the edamame pods until tender according to the package instructions.
* Drain and toss with your favourite chili sauce while still warm.

Assemble

Spoon cooked rice into serving bowls. Top generously with the spicy hoisin jackfruit and serve alongside the chili-coated edamame pods.

Enjoy while warm for a satisfying bowl packed with savoury, smoky, and spicy flavours. Enjoy