Having introduced Funky Ouma spices, salts and seasoning blend mixes for the first time in Canada, we've decided to publish a few firm favourites recipes. Check out Funky Ouma products for details.
Crispy Vegetable Egg White Fritters with Chunky Coriander Salsa featuring our Himalayan & black garlic salt 
Recipe by: The Flavour Basket 
Ingredients: (4 fritters - 1 portion)
Fritters:
1 medium carrot, grated
1 medium zucchini, grated
2 egg whites
1 tsp psyillum husk powder
1 Tbsp almond flour
1 tsp Funky Ouma Himalayan & black garlic salt
1 Tbsp Coconut oil
Salsa:
1/2 avocado
Large handful coriander
1 Tbsp lemon juice
1 heaped tsp That Mayo Thai (Faithful to Nature)
Salt and pepper to taste
Toppings:
Small handful coriander
Small handful sprouts
Lemon wedge (optional)
Method:
In a bowl, mix all the fritter ingredients together
In a pan, heat coconut oil on medium heat. Divide the fritter mixture into 4 scoops and add to the pan. Lightly smooth down the scoops to make fritters slightly flatter. Cook until golden and crispy on one side and flip.
In a blender add all the salsa ingredients. I like a chunky consistency for this.
Plate the fritters and salsa, top with sprouts, coriander and a squeeze of lemon.
Starting the week on a healthy note with our Turmeric & Ginger Booster Mix
Yield: 1.5 cups
Time: 5 minutes
This smoothie is a booster for sure! It’s packed with a punch 
of flavour and will leave you feeling ready for the day! It’s perfect for winter as it will boost your immune system and give you loads of energy! 
Ingredients:
- 1 cup frozen mango
- 1⁄4 cup frozen banana
- 1⁄4 cup double cream plain yogurt
- 1 cup coconut milk
- 1 T Funky Ouma Turmeric + Ginger Booster Powder
Instructions:
Measure and add coconut milk to your blender, followed by yogurt and Turmeric + ginger booster powder. Top with the frozen mango and banana and blend for 30-60 seconds until smooth and no large pieces remain. Add water and/or ice if you prefer a chilled, thinner smoothie. Pour into a glass and enjoy.
NOTES:
*Swap coconut milk for any milk you have on hand or water will do as well.
Toasted sourdough bread with whipped ricotta and grilled tomato skewers are the perfect starter for your dinner party 
Toasted Sourdough bread with whipped ricotta and grilled tomato skewers
Yields: 4
Time: 30 minutes
There are a number of ways to enjoy these grilled tomato skewers. Serve them as a side dish/starter or a healthy snack
Ingredients:
- 500 g Vine tomatoes
- 3 T Funky Ouma Olive Oil
- 2 Cloves garlic, minced
- Funky Ouma salt, to taste
- Cracked black pepper, to taste
- 6 Bamboo skewers
- Sliced sourdough bread
- 1 cup Ricotta cheese
Instructions:
Soak and fully immerse bamboo skewers in water for about 30 minutes. Wash and dry tomatoes. In a large bowl, combine oil and garlic. Add tomatoes to marinade bowl and toss to combine and coat tomatoes. Skewer about 5-6 tomatoes on each bamboo skewer. Sprinkle salt and pepper to taste on each tomato skewer.
Heat grill to medium/high heat.
Reserve the leftover marinade and brush them on the sliced crusty bread. If you need more marinade, just add a little more oil to the bowl.
Grill tomato skewers on each side for about 3-4 minutes, or until they are cooked. Cooking time will vary depending on the heat of your grill and the size of your cherry tomatoes.
After tomatoes are cooked, grill both sides of the bread until crispy.
Spread cheese on slices of bread and top with tomatoes and sprinkle with Funky Ouma Chilli salt.
We have delicious recipes coming your way! First of is Crispy, Golden Potato Wedges
Yields: 4 – 6 portions
Time: 1 hour
Ingredients:
4 large Russet potatoes
2 T Funky Ouma olive oil
2 t Funky Ouma black garlic pink salt
1 T parsley, chopped
Directions:
Pre-heat your oven to 180 degrees. Neatly line a large baking tray with baking paper. Give the potatoes a good wash, scrubbing the dirt if necessary. Dry them off and cut into nice, even wedges. No need to peel, we are going rustic with the humble spuds.
Place the wedges into a large bowl, drizzle with Funky Ouma olive oil and season generously with Funky Ouma black garlic pink salt. Give them a good toss and lay them out on the baking tray. Bake for 30 – 40 minutes, depending on your oven.
Once done, remove and give them one more sprinkle of salt, and serve with aioli or ketchup.
*Tip: Have you ever wondered how to get your potato wedges as crispy as you always get them in a restaurant? To get them golden and crispy on the outside and perfectly tender on the inside. Ever heard of giving your potatoes and ice bath? By letting your humble potatoes soak in You’ll love this tip for extra crispy baked potato wedges. These have a crisp and golden skin on the outside and are perfectly tender inside. Have you ever given your potatoes an ice bath? By letting them soak in cold water with 2 cups of ice for 30 minutes, it draws out the starch, making the finished product extra crispy.
If you’re really short on time you can skip this step, but they might not be a little softer than you were hoping for. Another thing to help them come out crispy is making sure the wedges are laid out on the skin side, in an even, single layer on your baking dish. This is super important!
These seasoned rustic potato wedges are quick and easy to make and come out perfect every time. They are perfect for a side, appetizer, or even as a delicious snack on their own. The kids will also love them.
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