Pickled Curry Cauliflower and Wheat Berry Salad with Rita

1 small jar        Biota Pickled Curry Cauliflower

1 Cup                 Grain Wheat Berries

4 Cups               Water

3 Tbs                 Red Wine Vinegar

1 tsp                  Salt

1/4 Cup             Cauliflower Brine

3 Tbs                 Raisins

1/3 Cup             Red Onion, diced

3 Tbs                 Green Onions, sliced

2 Tbs                 Mint, chopped

2 Tbs                 Basil, chopped

1 each               Lemon Zest

4 tsp                  Lemon Juice

2 Tbs                Cauliflower Brine

1 tsp                 Salt

2 Tbs                Extra Virgin Olive Oil


1/2 Cup            Yogurt

2 Tbs                Cucumber, grated

2 tsp                 Red Onion, grated

1 each              Garlic, micro planed

tt                       Salt

  • Place wheat berries in cold water and bring to a simmer. Cook for about 45-60 minutes until tender and plump.
  • When wheat berries are cooked, add vinegar and 1t of salt. Stir and let cool in liquid. *Can be done the day before*
  • Drain curry cauliflower and reserve the brine.
  • Place raisins and cauliflower brine in a pot and bring to a simmer. Remove from heat and allow the raisins to bloom and swell in the liquid.
  • Drain the cooled wheat berries and raisins.
  • In a large bowl toss the wheat berries, raisins, diced red onion, chopped herbs, lemon juice and zest, brine, salt and oil.
  • In a small bowl combine yogurt, cucumber, grated red onion, garlic and salt.
  • To plate, place a large dollop of the rita in the middle of the plate and spread out. Now place a pile of the wheat berry salad on top of the rita. Finish with the pickled curry cauliflower.



Carrot Cake

Biota Fermentation Carrot Cake (*Vegan & GF option)

250g             All Purpose Flour (*GF–> 2pt GF Flour + 1pt Oat Flour)

25g               Baking Powder

1 tsp             Nutmeg

1.5 Tbs         Cinnamon

250g             Brown Sugar

5 each          Eggs (*Vegan–> 35g ground flax + 188g water)

185g             Vegetable oil

125g             Shaved Coconut

1 small jar  Biota Fermentation Spiced Pickled Carrots

  • Sift flour, baking powder, nutmeg and cinnamon into a bowl
  • In a separate bowl whisk together eggs* and vegetable oil (*let Flax hydrate for 15 minutes)
  • Slowly whisk oil and egg mixture into dry ingredients
  • When combined fold in carrots, raisins and coconut
  • Line a baking sheet or loaf pan with parchment paper and coat the edges with non-stick spray
  • Turn out batter and spread evenly across the pan
  • Bake at 350 for 20-25 minutes for baking sheet and 45-50 for a loaf pan until the centre is cooked through

Cream Cheese Icing

125g            Cream Cheese, room temp

375g             Icing sugar

250g            Butter, room temp

5g                Vanilla Extract

  • Mix everything together until a smooth paste is formed
  • spread evenly atop the carrot cake

* Vegan Royal Icing

250g            Plain/Vanilla Coconut Yogurt

375g            Icing Sugar

5g                Vanilla Extract

tt                  Lemon Juice