Ingredinents: For the salad 2 medium - sized zucchini 6 radishes 2 green apples (Granny Smith) 1 strip wakame seaweed, about 8 cm long 1
handful black sesame seeds 1 handful sunflower seeds For the -LSB-...]
Not exact matches
Carrot Ginger Soup with Coconut 7 oz Medium Tofu 1/2 teaspoon of
sesame oil 2 tablespoons of tamari / soy sauce 1
handful fresh snow peas 1 pinch of
black sesame seeds
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)
ginger marinated tofu, recipe below quick pickled cucumber, recipe below 2 cups (500 ml)
black rice 2 carrots, cut into thin sticks 1/2 daikon radish, cut into thin sticks 1 ripe mango, thinly sliced 2 nori sheets, cut into thin strips 200 g oyster or shitake mushroom, sliced 200 g fresh spinach 4 eggs, fried sunny - side - up 1 large
handful mung bean sprouts 1/2 cup kimchi, store - bought or homemade (spicy fermented cabbage) 1 tbsp
sesame seeds,
black or white 1/4 cup (1/2 dl) gochujang (Korean chili & soy bean sauce)
for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin
seeds 1 teaspoon cumin
seeds 1 teaspoon coriander
seeds 1/2 teaspoon mustard
seeds 2 cups coconut
black rice (from above) 1/4 cup ground chia or flax
seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons
sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili —
seeded and minced 1/4 teaspoon red pepper flakes Large
handful fresh mint leaves — chopped sea salt to taste
250 g organic polenta 1 1/2 litre filtered or mineral water a pinch of whole sea salt 30 g dried porcini mushrooms 2
handfuls fresh sage, finely chopped 2 tablespoons extra virgin olive oil 4 tablespoons tahin
black and white
sesame seeds, to taste chili powder, to taste
1 cup of
black rice 1 small butternut, acorn (or any type of squash), peeled,
seeds removed, and diced (about 2 cups) extra virgin olive oil salt + pepper 2 large
handfuls of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons of
sesames seeds 1/4 cup of pumpkin
seeds for the
sesame ginger dressing: 1/2 inch piece of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon of honey 1 tablespoon of lime juice 2 tablespoons of toasted
sesame oil 1 teaspoon of tamari (OR 1/2 teaspoon of salt) 3 - 4 tablespoons of grapeseed or sunflower oil
200 g (1 cup) red lentils, rinsed 8 dl (3 cups) water 4 large ripe tomatoes 1 medium onion, chopped finely 3 cloves of garlic, minced to a paste 1 teaspoon cumin powder or
seeds 1 teaspoon
sesame seeds,
black or white 1 teaspoon turmeric 1 bay leaf 2 tablespoons lemon juice A good
handful of parsley, rinsed and chopped Oil Salt
2 cups sushi rice 3 cups water 1 tsp salt 2 tbsp rice vinegar 2 sheets nori 1
handful shredded carrots 1 avocado, cubed 3 Persian cucumbers, peeled and diced into tiny pieces (like you'd find inside a sushi roll)
black & white roasted
sesame seeds 1/2 cup soy sauce 1/4 cup Gold's wasabi sauce
2 slices sourdough bread 1 avocado fresh squeezed lemon juice 2 eggs
handful of shredded mozzarella cheese splash of whole milk or cream kosher salt and pepper, to taste pat of butter or cooking spray fresh arugula, sauteed spinach or kale, or greens of choice sriracha, for garnish
black sesame seeds, for garnish
1 large cucumber (or 2 medium) 4 pink radishes 1 large
handful snow peas 5 cm knob fresh ginger 1 large
handful fresh coriander 2 Tbsp rice wine vinegar 1 Tbsp rice syrup 1 Tbsp lemon or lime juice 1/2 tsp chilli flakes (or to taste) pink Himalayan salt to taste 1 Tbsp
black sesame seeds
TOPPINGS
handful of chives,
handful of
black sesame seeds, sprinkling of shichimi togarashi or red chilli flakes
Tossed together with a
handful of pepitas, sunflower
seeds, chia,
black sesame, and poppy
seeds, and dressed in lemon - garlic - dill vinaigrette, it becomes a deliciously filling lunch.
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander
seeds 1 1/2 teaspoon
black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced
handful mung bean sprouts juice of 1 lime, plus more for serving
handful each cilantro, basil and mint leaves 1 tablespoon
sesame seeds
1 cup fresh fava beans — shelled and peeled 1 cup fresh corn kernels 2 - 3 tablespoons chopped fresh tarragon (optional) 2 medium cucumbers — peeled,
seeded and cubed 1 cup purple cabbage — finely shredded lime 8 - 10 radishes — cubed
handful cilantro leaves 3 tablespoons chives — finely chopped 2 tablespoons
sesame seeds — unhulled and optionally toasted zest of 1 orange — optional sea salt and freshly ground
black pepper
1/2 cup uncooked quinoa (any color works), rinsed 2 carrots 4 radishes 1/2 fennel bulb 2 avocados, stone removed 2 small kale leaves, stems removed 1
handful mixed baby lettuce 2 tsp olive oil 2 tsp lemon juice 1 pinch sea salt and
black pepper 2 tbsp tahini (
sesame paste) 4 tbsp golden sauerkraut (see recipe here) 2 fried eggs 2 tsp hemp
seeds
1 cup
black rice, preferably soaked overnight 1 knob fresh ginger, about the size of your thumb, peeled 1 cinnamon stick or 1/2 teaspoon ground cinnamon A few large pieces of organic orange zest Pinch of salt 2 cups water
Handful each flat leaf parsley + cilantro, roughly chopped 1/3 cup toasted slivered almonds 3 tablespoons toasted
sesame seeds 3 - 4 dates, pitted and chopped