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- Wydawca: BookRix
- Kategoria: Styl życia
- Język: angielski
- Rok wydania: 2018
Recipes: - Carrots-Quinoa-Soup - Zucchini-Squash-Pasta - Spinach- Curry - Shitake Rice - Vegetable Momos - Mint-Pineapple-Tofu - Noodle Salad with Broccoli - Spanish Gazpacho Reloaded - Tofu-Spinach-Coconut-Curry - Spinach-Kale-Pattie - Broccoli-Coconut-Soup - Grapefruit-Lemon-Juice - Tomato-Avocado-Cucumber-Salad - Quinoa Curry with Chickpea - Coconut-Spinach-Kale-Smoothie - Coconut-Pumpkin-Smoothie - Jalapeno-Pomegranate-Salad - Avocado-Spinach-Shake - Garlic-Cucumber-Soup - Spinach-Avoado-Lemon-Pesto - Mexican Tortilla Soup - Parsnip-Avocado-Hummus - Potato Wraps - Quinoa Porridge - Spicy Thai Rolls - Bean-Tomato-Salad with Spinach Leaves and Mango Flavor
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Liczba stron: 19
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BookRix GmbH & Co. KG80331 MunichCarrots-Quinoa-Soup
Serves: 2
Ingredients:
340 g quinoa
3 tablespoon organic bouillon powder
2x 500 ml water
200 g broccoli florets
4 carrots
80 g chopped leeks
2 tablespoons lime juice
A few dill leaves
2 teaspoons coconut aminos
Some cilantro
1 teaspoon salt
1 teaspoon cayenne pepper
Directions:
Boil the water in a large saucepan. Add the bouillon powder, quinoa and cook for about 15-16 minutes without the lid. Once the quinoa turns nice and fluffy, switch off the flame.
Take some water in another saucepan, bring it to a boil and add the leeks, carrots, broccoli, and the lime juice.
As soon as the broccoli is tenderized, add the quinoa mixture to this saucepan along with some salt, cayenne pepper, and coconut amino; give it a stir.
Let it simmer for about 4-5 minutes. Add in dill leaves.
Garnish with cilantro. Enjoy!
Zucchini-Squash-Pasta
Serves: 4
Ingredients:
4 thinly sliced carrots
2 thinly sliced zucchini or sliced into strips
4 thinly sliced squash
2 diced bell peppers
2 onions, diced
180 g broccoli florets
110 g pasta sauce
4 tablespoons olive oil
4 tablespoons Italian seasoning
2 tablespoons dried basil
200 g chopped tomatoes
400 g gluten-free pasta, boiled
1 teaspoon salt
1 teaspoon black pepper
Directions:
In a bowl, mix all the veggies - carrots, zucchini, bell pepper, and broccoli along with salt, some pepper, and a dash of olive oil and toss well.
Lay out this mixture on a baking tray and bake it for about 20 minutes until they turn slightly brownish.
Once done, toss the veggies along with some pasta, Italian seasoning and dried basil. Add a bit of pasta sauce.
In another baking tray, lay down the squash pieces at the bottom and layer it with the pasta mixture. Repeat this process a couple of times if you want more layers.
Bake the pasta in a preheated oven for about 30-35 minutes at 350°F/180°C Mix well.
Enjoy!
Spinach- Curry
Serves: 6
Ingredients:
120 g mustard leaves
400 g spinach, blanched
