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Total Time: 10 minutes
1 small avocado
1 cucumber, peeled/deseeded, plus sliced cucumber rounds for garnish
1 tbsp. onion, minced
1 tbsp. extra-virgin olive oil
1 tbsp. lemon juice
1 tbsp. apple cider vinegar
¼ tsp. sea salt
¼ tsp. chili powder
Pinch of paprika, to garnish
6 (¼-inch-thick/1cm-thick) raw cucumber rounds, to garnish
70g. pecans, soaked and drained, chopped, to garnish
First, presoak the pecans. Place the pecans in a bowl covered with water and 1 tsp. sea salt. Let the pecans soak for 4-6 hours. Change the soaking water once or twice throughout the soaking time. When the pecans have finished soaking, rinse them thoroughly; drain. Roughly chop the pecans and set aside.
Combine the avocado, cucumber, onion, olive oil, lemon juice, vinegar and water together in a blender.
Blend on high speed for 20-30 seconds or until smooth. Sprinkle in the sea salt and chili powder and blend for 5-10 seconds to fully incorporate.
Total Time: 15 minutes
For the Salad
For the Dressing
2 bunches of parsley, chopped
200ml olive oil
1 bunch kale, stems removed
120ml lemon juices
30g package fresh mint leaves, chopped
2-3 cloves of garlic, minced
300g grape tomatoes, halved
2 tbsp. sweet onion, chopped
150g cucumber, seeded and diced
1 tsp. sea salt, or to taste
150g hemp seed
1 tsp. thyme
70g sweet onion, diced
½ tsp. fresh ground black pepper, or to taste
Prepare the salad: First, wash all greens and dry with paper towel, squeezing out excess water. Remove any stems.
Shred the kale and place it in a large mixing bowl. Sprinkle on a little sea salt, then using your hands, massage the salt into the kale until it starts to wilt and begins to soften.
Chop the parsley and add it to the bowl as well.
Chop mint; mix it into the kale-parsley mixture.
Add the remaining salad ingredients to the bowl with the greens and toss to combine the salad contents.
Prepare the dressing:
Total Time: 2 hours and 15 minutes (Includes 2 hours refrigeration time)
2 ears fresh corn, silks and husks removed
200g sprouted black beans, rinsed/drained
1 medium tomato, cut into ½-inch/1cm pieces
½ green bell pepper, finely chopped
¼ tsp. chili powder
¼ tsp. sea salt, or to taste