Przejdź do głównej zawartości

Spelled porridge and beetroot salad


Ingredients: 
  • 100g of spelled porridge
  • one large cooked beetroot
  • 3 celery sticks
  • handful of green olives
  • piece of fresh ginger
  • handful of capers
  • salt and pepper to taste
  • lemon
  • fresh mint

  1. Cook the spelled porridge accordingly to the instructions on the package. Let it cool down.
  2. Cut the beetroot, celery and olives into preferred size pieces.
  3. Cut the peeled ginger into tiny cubes.
  4. Mix all ingredients, add salt and pepper to taste.
  5. Dazzle with lemon.
  6. Right before serving add fresh mint leaves and mix well. 



Komentarze

Prześlij komentarz

Popularne posty z tego bloga

Tofu scramble

 This is a good recipe for people who are active through the day - it’s filling and has a lot of protein in it. Ingredients: Soft tofu Black salt Nutritional yeast Plant milk Onion Vegan butter Spring onion Turmeric  1. Mash the tofu with a fork. Chop up the onion. 2. Fry the onion using butter. When it’s ready add tofu and after a while add the spices. 3. Add a splash of plant milk and cook until you reach the demanded consistency. 4. Add the spring onion on top
Prześlij komentarz
Czytaj więcej

Pad Thai

I love Thai cuisine, so this easy and quick recipe is one of my favorites!  Ingredients: Flat rice noodles Vegan fish sauce Tamarind paste Zucchini  Carrot Spring onion Onion Peanuts Lime juice  1. Fry the vegetables on a bit of coconut oil. 2. Cook the noodles 3. Add the fish sauce, tamarind paste and soy sauce to the vegetables (add some water to create a sauce). 4. Mix the noodles and the veggies and fry it for a while. 5. Sprinkle with peanuts and lime juice. You can add fried tofu if you want!
Prześlij komentarz
Czytaj więcej

Fries

Those are the best and easiest French fries you will ever try! Potatoes Cayenne pepper Paprika powder Garlic powder Thyme Salt Mix the cut up potatoes with the spices, so that they are evenly coated. Bake in 220 degrees C until crispy (~15 minutes).
Prześlij komentarz
Czytaj więcej