1 cup quinoa 1 1/2 cups water 3/4 cup diced roasted beets 1/3
cup chopped roasted hazelnuts (or substitute pistachios or almonds) 1/4 cup sliced scallions 1/4 cup minced fresh mint 2 tablespoons extra virgin olive oil 2 tablespoons champagne vinegar or white wine vinegar 1/4 teaspoon salt
Roll the orange flavoured truffle mix in ground almonds, the rum and raisin mix in desiccated coconut and the hazelnut mix
in chopped roasted hazelnuts.
1 1/2 cups oats 1/2 teaspoon salt 1/4
cup chopped roasted hazelnuts 1 can black beans 1/2 cup date syrup 2 tablespoons coconut oil 3 tablespoons cocoa
These chocolate truffles are made with dark and milk chocolate, espresso and Frangelico liqueur, all coated with
chopped roasted hazelnuts.
I have also made it with some changes: add 1 shaved carrot, 1/2 daikon thinly sliced and
chopped roasted hazelnuts (~ 10), keep everything else the same.
Toss handfuls baby spinach leaves,
chopped roasted hazelnuts and the diced flesh of avocados in a large serving bowl.
Top with large slices of blood orange,
chopped roasted hazelnuts and fresh mint.