1 bunch of kale (curly or cavolo nero) 1 large beetroot 3 carrots 1/2 cup pumpkin seeds 1/2
cup sunflower seeds Sprinkle of sesame seeds
Not exact matches
What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3
cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for
sprinkling over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used
sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon
1 large onion (about 2
cups), diced 1 1/4
cups pumpkin
seeds 3/4
cups of buckwheat flour 1/2
cup of brown rice flour 1/2
cup of almond flour 1/3
cup of manchego cheese (optional) 1 teaspoon of baking powder 1/2 teaspoon of baking soda 1 teaspoon of mustard powder 1/4 teaspoon of salt 1 1/2
cups of full - fat canned coconut milk 1/4
cup of grapeseed oil or another vegetable oil (plus a little more for greasing + for cooking the onion) 2 tablespoons of dijon mustard (plus more for serving + smearing) 2 tablespoons of worcestershire sauce 2
cups of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4
cup of
sunflower seeds (or more pumpkin
seeds if you prefer) for
sprinkling on top
2
cups (250 grams) all - purpose flour 2
cups (240 grams) whole wheat flour 3/4
cup (100 grams) roasted & salted
sunflower seeds, plus extra for
sprinkling 1/4
cup (40 grams) flax
seeds, plus extra for
sprinkling 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon salt 2 large eggs 1/4
cup (85 grams) honey 4 tablespoons (57 grams) butter, melted 1 1/2
cups (355 ml) milk
Apricot Biscotti: 2 1/2
cups buckwheat sprouts 2 1/2
cups sunflower sprouts 10 - 12 apricots — pitted 5 dates — pitted 1 tablespoon dry lavender flowers plus some for
sprinkle 1 tablespoon mesquite powder 1 tablespoon maca powder 2 tablespoons raw honey 2 tablespoons light agave nectar 1/4
cup coconut oil 1/2
cup raisins 2 handfuls pumpkin
seeds 1 tablespoon poppy
seeds plus some for
sprinkle 1/8 teaspoon ground ginger
2
cups (5 dl) fine spelt flour 1/2
cup + 2 tbsp (1,5 dl) wholemeal rye flour 4 tbsp cacao powder 6 tbsp (1 dl) whole hazelnuts 6 tbsp (1 dl)
sunflower seeds 3 tbsp (1/2 dl) chia
seeds 1,5 tsp bicarbonate of soda (baking soda) 1 tsp sea salt 1/2 tsp powdered vanilla 75 g good quality dark chocolate (at least 70 %), roughly chopped... 2
cups (5 dl) unsweetened yogurt 1 large organic banana, mashed 3 tbsp (1/2 dl) maple syrup... unscented coconut oil + chia
seeds for the loaf tin... 1 banana, halved lengthwise (optional) for decoration
sunflower seeds and chia
seeds to
sprinkle
1 10 -12-ounce jar roasted red peppers, drained 1/2
cup marcona almonds 1/4
cup toasted and peeled hazelnuts for fancy version or toasted
sunflower seeds for everyday version 1 tablespoons pomegranate molasses 3/4 teaspoon smoked paprika 2 garlic cloves, minced Sea salt, to taste 5 tablespoons extra-virgin olive oil 1 1/2 tablespoons finely chopped parsley, for
sprinkling Toasted bread, pita, or vegetables for serving In a food processor or blender, combine all ingredients except parsley.
DAILY DIET PLAN Breakfast: 1/4
cup oats, 35g blueberries, 40g banana, 1/2
cup cottage cheese and two tbsp LSA (a combination of linseed,
sunflower seed and almond) Snack: 150g fruit and 1/2
cup cottage cheese Lunch: 125g dry - roasted chicken breast
sprinkled with Italian herbs and cayenne pepper, salad or steamed vegetables and 1/2
cup rice or 120g sweet potato or an apple.
WEEKDAY Breakfast: 2 scoops of Optimal Protein Powder with 120 ml of rice milk, 1/2
cup of organic frozen fruit, 113 g of Greek yoghurt, 1/2 a teaspoon of stevia and cinnamon
sprinkled on top Morning tea: Power cake — one rice cake with 1 tablespoon of raw
sunflower seed butter, topped with sliced fruit Lunch: Optimal Cleanse shake Afternoon tea: Home - made turkey jerky with sliced apples Dinner: Chicken quinoa (170 g cubed chicken, prepared with chicken stock), with onion, bell pepper, garlic, basil, sea salt and pepper
Sundried Tomatoes, chopped Gomasio to
sprinkle on top (or finely chopped Almonds /
Sunflower Seeds) For the Basil Pesto: (from The 30 - Minute Vegan: Over 175 Quick, Delicious, and Healthy Recipes for Everyday Cooking)-- makes 1
cup 1 1/2
cups fresh Basil leaves, packed 1/4
cup plus 2 -LSB-...]
What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3
cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for
sprinkling over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used
sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon
1
Cup Rolled Organic Oats Couple Teaspoons Almond Flour1 / 4
Cup Sunflower seeds 1/4 Cup Pumpkin seeds Dash of Vanilla extract Coconut syrup - add to desired sweetness Sprinkle of Cinnamon Few Tablespoons Coconut oil - melted (you may not need much coconut oil or any because the pumpkin & sunflower seeds will produce their oil as you
Sunflower seeds 1/4
Cup Pumpkin
seeds Dash of Vanilla extract Coconut syrup - add to desired sweetness
Sprinkle of Cinnamon Few Tablespoons Coconut oil - melted (you may not need much coconut oil or any because the pumpkin &
sunflower seeds will produce their oil as you
sunflower seeds will produce their oil as you process.)