vegetables: 1 cup diced carrots, 1 cup corn, small bunch broccoli
2 tablespoons all-purpose flour
Steam carrots, broccoli and corn. In a bowl, mix together steamed vegetables, beaten eggs, flour, salt and pepper. Heat up oil on a frying pan, create small pancakes (fits around 3 on a medium size frying pan) and fry on both sides until golden brown. They can be served for breakfast and lunch as well as a side dish for dinner.
1 tablespoon chopped scallion
2 tablespoons sour cream or organic plain yogurt
fresh ground pepper, salt
Wash and slice a radish, chop scallion. Then, simply mix together the sliced radish, chopped scallion, salt and pepper in a bowl. Add a yogurt. Mix well. Taste, adjust seasonings and allow to sit for 20 minutes in the refrigerator, then serve.
2 cups cooked Millet
2 cups organic coconut milk
2 teaspoons puree Vanilla Extract
2 tablespoons honey (or more if needed)
2 tablespoons unsweetened shredded coconut (optional)
2-4 tablespoons Sweet Pear Mousse
Place the cooked millet, milk into a pot. Add a honey, shredded coconut and vanilla extract or vanilla beans. Cook over low heat for about 25 minutes until millet is soft and the mixture thickened. Spoon pudding into bowls and top with Sweet Pear Mousse.
Sweet pear mousse is the perfect addition to pancakes, waffles or other desserts.
2 soft pears
1/2 cup water
1 tablespoon grated orange zest
1 tablespoon honey (or more if needed)
Wash and peel pears. Cut in small thin pieces, removing any steams, seeds or inedible parts. Place into a small pot and pour water. Cook over medium heat for about 35 minutes, stirring occasionally, until pears are soft.
Wash and thoroughly dry an orange, then grate the orange zest and squeeze the juice. Zest and juice add to cooking pears. Add honey, stir. Cook for another 15 minutes until mousse thickened, stirring occasionally.
1 cup raw millet
2 1/4 cups water
Pour 2 1/4 cups water into a medium pot and bring water to a boil.
Meanwhile, in a large, dry skillet or saucepan, toast the raw millet over medium heat for about 5 minutes until it turns a rich golden brown and the grains become fragrant. Stir constantly, not let them burn. Then, rinse toasted millet thoroughly in water. Drain very well.
Into boiling water pour toasted millet, add salt, stir, then simmer covered for about 15 minutes (or until millet absorb most of the water) over very low heat. During simmer DON’T STIR!!! Remove from heat and allow it to sit covered for 10 minutes.
Then, take off the lid and let evaporate any possible excess water. After millet is a little bit cool off, fluff it with a fork.
Thus prepared millet can be served or stored in the refrigerator 2-3 days and used to cook delicious snacks or breakfast
1 cup chopped leek
2 cup diced pineapple
2 diced hard-boiled eggs
3-4 tablespoons corn
2-3 tablespoons plain yogurt
Pour hot water into chopped leek and keep for about 3 minutes. Then drain. In a bowl, combine together leek, pineapple, eggs, corn and yogurt. Add salt and pepper.
4 organic eggs
2-3 tablespoons chopped leek
2 tablespoons chopped scallion
8 leaves chopped baby spinach
5 slices ham (without preservatives)
1 tablespoon coconut oil
Wash and chop a spinach, leek and scallions. In a medium skillet heat a coconut oil over medium heat. Add leek and cook 1 minute, add ham and cook another 1 minute, then add spinach and cook 1 minute. At the end add the eggs and season with salt and fresh ground pepper. Combine together. Cook for 3- 5 minutes, stirring often. Place a mixture on a plate and garnish with chopped scallion.