Yoga & Mindful Walking Menus 2
Our first day: lunch after walking around the Old City walls and Castle.
The “injera” we ate was a gluten-free version with sorghum and millet, plus buckwheat for colour and body. It was naturally fermented as per teff injera and made by excactly the same method. Click here for classic injera recipe.
Other methods include the yeast-based lahoh and an instant injera
I used my amazing air-fryer / food dehydrator to dry the sweetest figs I’ve ever tasted, courtesy of our dear frineds John Perring and Charmian Inman from their nearby finca Lagar de La Señora. John and Charmian also make excellent organic wines under the same name and the best ever olive oil: check them out at Lagar De la Señora.
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