Red and white quinoa mix — about 150 — 200g 1/2 lemon 1 teaspoon extra virgin olive oil Bunch of flat leaf parsley Black pepper 150g mix of watercress, spinach and rocket 12 spears purple sprouting broccoli
Handful of walnut pieces, chopped
2 granny smith apples 2 pears Juice of a lemon A bag of baby spinach 2 beetroot A couple of
handfuls of walnut pieces A block of feta light (optional) 2 tablespoons walnut oil 2 tablespoons white wine vinegar 1/2 tablespoon fresh thyme leaves 1/2 clove garlic Pinch of sugar
Not exact matches
500g bag
of rolled oats 100g sunflower seeds 100g pumpkin seeds 100g sesame seeds 100g linseeds 100g ground almonds 1 teaspoon ground cinnamon 100g
walnut pieces A few
handfuls of raisins
After folding in the flour, folded crushed pineapple, a
handful of «gourmet raisins» and
walnut pieces into the batter.
-- 1,5 kg butternut squash, cut in half lengthways and scoop out the seeds and soft fibres — 1 small
handful dried porcini mushroom — 1 red onion, finely chopped — 2 cloves garlic, finely chopped — 5
pieces sun - dried tomatoes, chopped — 100 g couscous — 2 sprigs
of fresh rosemary, leaves picked and finely chopped — 1/4 teaspoon chili powder — 1/4 teaspoon ground coriander seeds — 1/2
handful walnuts, very coarsely chopped — olive oil — salt, black pepper
If the sugar craving persists, eat a protein - rich snack, such as
handful of almonds or
walnuts, some unsweetened yogurt, or a
piece of cheese.
Dinner: — ~ 2 cups
of boiled mung dalas beans (with some ginger, curry spices mix and onions sautéed in a table spoon o virgin olive oil); — 2 cups
of greens: lettuce, baby spinach, ruccola; — a
handful of walnuts and almonds; — a cup
of green tea; — a little
piece of black chocolate;
Simply eat 1 - 2 large
handfuls of a raw nut or seed (the best are almonds, macadamia nuts,
walnuts or pumpkin seeds — and keep them in the freezer so they don't go rancid) along with a
piece of fresh raw fruit, such as a pomegranate, grapefruit or apple.
Next time I make my Pastalicious I might try using fresh figs marinated in cognac and a
handful of fresh from the shell, candied
walnut pieces, for a gourmet adult version.