This quick and easy to make snack is perfect to expand energy and vitality for all.
We love using polenta, as it is really fast to cook and a great alternative to having wheat and gluten.

4 cups water
I cup Polenta
Dash of sesame oil
1-2 cloves garlic
1 carrot grated
2 spring onions finely cut
Pinch sea salt
1 tbsp bouillon
2 tbsp vegan pesto

Heating the oil in a pan.  Add the finely chopped garlic and a pinch sea salt.
Now add the water and bring to a boil.  Add the bouillon, grated carrot and spring onion.
Turn the heat down and whisk in the polenta.  Keep stirring for several minutes until the mixture is thick and creamy.
Stir in the pesto.  Pour the polenta into a shallow dish and let cool to set.
Once the polenta cake is firm, use a cookie cutter and make polenta portions.