Wydawca: BookRix Kategoria: Styl życia Język: angielski Rok wydania: 2018

Uzyskaj dostęp do tej
i ponad 25000 książek
od 6,99 zł miesięcznie.

Wypróbuj przez
7 dni za darmo

Ebooka przeczytasz w aplikacjach Legimi na:

e-czytniku kup za 1 zł
tablecie  
smartfonie  
komputerze  
Czytaj w chmurze®
w aplikacjach Legimi.
Dlaczego warto?
Czytaj i słuchaj w chmurze®
w aplikacjach Legimi.
Dlaczego warto?
Liczba stron: 24

Odsłuch ebooka (TTS) dostępny w abonamencie „ebooki+audiobooki bez limitu” w aplikacji Legimi na:

Androida
iOS
Czytaj i słuchaj w chmurze®
w aplikacjach Legimi.
Dlaczego warto?

Ebooka przeczytasz na:

e-czytniku EPUB kup za 1 zł
tablecie EPUB
smartfonie EPUB
komputerze EPUB
Czytaj w chmurze®
w aplikacjach Legimi.
Dlaczego warto?
Czytaj i słuchaj w chmurze®
w aplikacjach Legimi.
Dlaczego warto?

Pobierz fragment dostosowany na:

Zabezpieczenie: watermark

Opis ebooka 26 Tasty Raw Food Recipes - part 2 - Mattis Lundqvist

Recipes:Avocado Gazpacho with CucumberKale Tabbouleh with Fresh HerbsRaw Corn, Avocado, and Black Bean SaladAvocado-Apple SoupSpinach and Strawberry SaladSpinach Mushroom Salad with Marinade DressingPistachio & Red Pepper BisqueRainbow Chopped SaladSunflower-Walnut PâtéSalty Banana DipWalnut-Honey SpreadCoconut DressingGuacamole DipSpicy Cheese DipOrange-Ginger DressingCitrus Salad DressingTangy Pineapple SalsaBanana Maple Walnut Ice CreamKey Lime PieChocolate Chip Mint Ice CreamRaw Peach CobblerVanilla Bean Ice CreamChocolate Chip CookiesPecan SandiesChocolate Ice CreamCantaloupe Dessert Soup with Coconut MilkFalafels with Fava BeansPickled Squash Bites

Opinie o ebooku 26 Tasty Raw Food Recipes - part 2 - Mattis Lundqvist

Fragment ebooka 26 Tasty Raw Food Recipes - part 2 - Mattis Lundqvist

Mattis Lundqvist

26 Tasty Raw Food Recipes - part 2

Delicious raw

BookRix GmbH & Co. KG80331 Munich

Avocado Gazpacho with Cucumber

 

Total Time: 10 minutes

Servings: 1

 

Ingredients

 

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

250ml water

Pinch of paprika, to garnish

6 (¼-inch-thick/1cm-thick) raw cucumber rounds, to garnish

70g. pecans, soaked and drained, chopped, to garnish

 

Directions

 

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.

 

Kale Tabbouleh with Fresh Herbs

 

Total Time: 15 minutes

Servings: 2-3

 

Ingredients

 

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

 

Directions

 

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:

Raw Corn, Avocado, and Black Bean Salad

 

Total Time: 2 hours and 15 minutes (Includes 2 hours refrigeration time)

Servings: 4

 

Ingredients

 

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