I especially like
them sprinkled on brown rice with toasted nuts and a salty cheese.
Not exact matches
-- 2 tablespoon of quinoa flour (or buckwheat /
brown rice flour) and a little extra to
sprinkle on top as they cook
Then serve the stew with
brown rice or quinoa, and
sprinkle the coriander
on the top
/ Place
on a rimmed baking sheet,
sprinkle with plenty of olive oil, salt and pepper / When oven is ready, roast for 8 — 12 minutes, until asparagus are
browning a bit and are slightly tender / Place
on individual plates or a platter, dress with vinaigrette / Optional: add an egg, farro or
brown rice on the side for a protein boost.
1 - 1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons
Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons
Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces
On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For
Sprinkling Jasmine Or Long Grain
Rice, Cooked According To Package
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
I piled a heap of
brown rice, sauteed kale and a sweet & savory sesame - orange tofu
on my plate and then
sprinkled with some sesame seeds and green onions.
A half and half mixture of
brown rice flour and all - purpose flour works well for
sprinkling on the bottom of your oiled pot to help prevent sticking, and is also a good flour mixture to rub into the liner of your brotform, or the cloth that lines your bowl.
WEEKEND Breakfast: Oatmeal with 237 ml of
rice milk, peaches, walnuts, with stevia and cinnamon
sprinkled on top Morning tea: Optimal Cleanse shake Lunch: Turkey wrap —
brown rice tortilla, hummus, arugula, 113 g of ground turkey and avocado slices Afternoon tea: Dark chocolate Optimal Protein Bar or
rice crackers with home - made garlic and olive hummus Dinner: Grilled halibut with fresh - squeezed pink grapefruit juice, garlic, cilantro, grape seed oil and vegetable stir - fry
I made this batch to serve with
brown rice, and a bowl of chopped cilantro (coriander) to
sprinkle on top
Serve
brown rice with a Japanese flair by
sprinkling some soy sauce, sesame seeds, and nori strips
on top.