Ingredients 4 organic, skin free chicken pieces (breast or thigh) 1/2 cup green peas, shelled 1/2 cup sugar snap peas, trimmed and cut in half 1/2 cup snow peas, trimmed and finely sliced lengthwise 1/2
cup bean shoots 2 tablespoons fresh coriander, chopped 2 tablespoons Vietnamese mint, chopped 500 grams dried rice noodles 1/2 red onion, finely sliced 1/4 cup cashew nuts
Not exact matches
for the mung
bean falafel bowl 1
cup rainbow quinoa or other grain of choice — cooked sea salt — to taste 1/2 tablespoon neutral coconut oil about 20 asparagus — tough ends removed freshly ground black pepper — to taste mung
bean falafel — recipe below pickled rainbow chard — recipe below large hadful baby spiach / other salad greens handful cilantro leaves / pea
shoots / other microgreens tahini sauce — recipe below sesame seeds — for garnish (optional) chopped pistachios / other nuts — for garnish (optional)
Filling 1 1/2
cups / 200 g cooked black
beans (equivalent to 1 can drained and rinsed
beans) 5 dates, pitted 1 tbsp coconut oil 2
shots / 1/4
cup / 60 ml strong coffee 1/3
cup / 80 ml plant milk of choice (like rice, oat, soy or almond milk) 3,5 oz / 100 g dark chocolate (70 %)
for the salad 1 bunch asparagus 1
cup shelled fava
beans or peas or mixture of both handful of fiddleheads — optional 2 - 3 carrorts — shaved with a vegetable peeler 4 radishes — sliced 2 green onions — sliced handful of pea
shoots 2
cups of baby greens handful of microgreens
-- 1 medium onion — 4 cloves garlic — 3 cm piece of ginger — 2 chopped
shoots of lemon grass — 8
cups vegetable stock — 3 - 5 chilis — 100g shiitake mushrooms — Juice of 2 limes — 4 large diced tomatoes — Handful spinach — Handful coriander — 100g
bean sprouts — 200 - 250g Rice noodles
However, nothing compares to the flavor you get when you purchase the whole
beans and grind them fresh each time to brew a
cup of coffee or a
shot of espresso.
chicken breast, sliced 2 TBSP ghee 1 white onion, chopped 1 yellow bell pepper, sliced 1 red bell pepper, sliced 2 cloves garlic, minced 1 TBSP fresh ginger, ground 4 bunches baby bok choy 1
cup bean sprouts 1
cup pea sprouts 1/2
cup water chestnuts, drained 1/2
cup bamboo
shoots, drained 1 TBSP coconut aminos 1 tsp sesame oil 2 TBSP... Read More»
Designed with the help of chef Heston Blumenthal, this high quality15 - bar
bean - to -
cup Sage Barista design (H40xW33xD31cm) grinds
beans for each espresso
shot meaning the freshest possible coffee every time.