100 g / 1/2 cup uncooked white quinoa 250 ml / 1 cup water + a pinch sea salt 1/2 cauliflower head + boiling water 1 cup / 150
g sweet green peas (thawed frozen works fine too)
Not exact matches
Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly sliced (use the
green leaves as well) 500
g fresh baby carrots, divided lengthwise 1 small
sweet potato, thinly sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms, sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced
sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large
sweet potato (350
g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa,
green onion
500
g small new potatoes, halved 15 - 20 asparagus stalks, the tops only (save the stalks for a soup or similar) 2/3 cup cooked (whole)
green lentils... 75
g sugar peas, halved lengthwise 100
g scallions, chopped 100
g small
sweet peas -LRB-» petits pois») 100
g fresh baby spinach... edible flowers (pansies or similar) + pea shoots for topping
12:45 pm: 1 banana, 1 serving SFH pure whey protein, 1 serving SFH fish oil, 2 small
sweet potatoes, 200
g of chicken breast, 1 / 4 lb grassfed beef patty, 1 cup basmati rice, 2 T almond butter, 2 slices turkey breast and 2 cups of mixed veggies (
green beans, carrots and brussel sprouts).