12 pcs fava beans
Shell the beans from the fava pods, then wash the beans and place into a bowl, pour boiling water over beans (It will be easier to digest). After 10 minutes drain well. In a pot with vegetable steamer basket, steam the fava beans around 15 minutes (when fave bean is young, and for 30 minutes or more when is older) until tender inside and skin wrinkle. Drain. Place on a plate and sprinkle with sea salt. During eating, peel the outer skin from beans.
4 oz. string beans
2 tablespoons sliced almonds
1 tablespoon rapeseed oil
1 small garlic clove
Wash and trim the string beans, then in a pot with vegetable steamer basket, steam the string beans around 4-6 minutes until tender but still crisp and bright green. Drain and shock in a bowl of ice water to stop from cooking.
Meanwhile, roast almonds on a skillet. Then heat 1 tablespoon the rapeseed oil in medium skillet over medium heat, add minced garlic, then add steamed string beans and roasted almonds. Combine together until coated and cook about 3 minutes. Sprinkle with sea salt.
String Beans with Almonds
Rapeseed oil with garlic
String Beans with Almonds
1 large beetroot
2 teaspoons vinegar
3/4 tablespoon sugar
salt, fresh ground pepper
Wash and cook a beet root in a pot about 1 hour or more until soft. After that, place the beet into cold water, then peel and grate on the grater (a large mesh). Add sugar, vinegar and salt. Mix well. Taste, adjust seasoning. At the end, add fresh ground pepper. Mix again.
Use your homemade granola to enjoy this snack or eat it for breakfast. Healthy, simple, easy to make, taste great 🙂
4 tablespoons plain yogurt
2 tablespoons Healthy Homemade Gluten Free Granola
In a small jar or a glass, place on the bottom yogurt, then granola; add fruits on the top.
Great recipe for lunch and dinner. It taste great, is full of nutritious and easy to make.
1 cup brown rice
2 chicken breasts
1 (12oz) small broccoli crown
1 bunch (3-4) small carrots
4 oz snow peas
2 tablespoons finely chopped fresh dill
salt, pepper, paprika
2 garlic cloves
3 tablespoons Extra Virgin Coconut oil
Cut the chicken breast into bite size pieces. In a bowl combine together chicken, salt, ground pepper, paprika and pressed garlic. Cover, let sit for 10 minutes in the refrigerator.
Meanwhile, cook the brown rice with direction on the bag but add fresh dill to cooking rice. Dice the carrots, trim the snow peas and divide broccoli to smaller pieces. In the pot with vegetable steamer basket, steam first the carrots around 10 minutes, then add broccoli for another 4 minutes.
Heat a large skillet over medium-high heat. Place the chicken into hot oil, cook for 5 minutes, stirring often. Add snow peas and cook for 3 minutes, then add steamed broccoli and carrots. Combine together.
Place the brown rice on a plate, add chicken with vegetables on top.
2 lbs Idaho potato
1-2 large eggs
1 medium onion
1 garlic clove
6 tablespoons all purpose flour or matzo meal
Peel the potatoes, onion and garlic, then grate them on the grater or blend in the food processor. If potato was very watery pour off the water (drain any excess liquid). Add the eggs, salt, pepper, and flour (you can use also matzo meal because better absorbs the water). Try to cook the first pancake to check that our mixture is fine, if not adjust seasonings or flour.
Heat a skillet over medium-high heat. Place the mixture (small ladle or large wooden spoon) into hot oil creating small pancakes. Fry on both sides until pancakes are golden. Serve hot with sour cream, apple sauce or sugar.
Try this full of nutrients smoothie. Easy and quick to make.
1 cup coconut water
2 cups diced papaya
25 fresh spinach leaves
1 cup ice cubes
In the blander, bland a coconut water, papaya, banana and spinach, then add ice cubes. Mix well again. Makes 36 oz.