Recipe – Fig and Ginger Loaf Cake Ingredients Juice of one mandarine orange Peel of half a mandarine orange, chopped very finely Fresh ginger root, about 2.5 cm long piece, chopped finely Dried figs, 12, quartered. Coconut oil, 2-3 tbsp Coconut sugar, about 3 tbsp White flour, about 150 gm Baking soda, 1 tsp Pinch
Between the sunflower seeds and the sprouts, this salad is protein, vitamin and mineral feast! Ingredients: Escarole, rocket/rucula, misuni, beet greens, lamb’s lettuce, grated carrot, black olives, tamari toasted sunflower seeds*, sprouts: alfalfa, radish, cress, green mung bean, brown lentil, raisins, balsamic vinegar, olive oil. *Method for Tamari Toasted Sunflower Seeds: Heat a heavy
Quinoa Salad I often advise people to eat more salad. I don’t mean iceberg lettuce and tinned corn, though! Ideally, you should have a big salad every day, at lunchtime. It can even be your main meal, in the summer time. Obviously, if you have candida and need to avoid lettuce, or if you have
Mi interpretación de la clásica tapas libanés… Ingredientes: (Todas las cantidades approximadas) Habas frescas, crudas, y peladas 0.5-1kg Harina de garbazo 250g Cebolla 2 peq o 1 grande, troceada fina Semillas de cominos 1 cucharita Semillas de sésamo 3 cucharita Hierbabuena y perejíl troceada fino o machacado en Sal 2 a gusto Tahini (crema de
Here’s a wee recipe I invented today. It uses up over-ripe bananas, and includes delicious carob (full of calcium) and coconut flesh and oil (delicious medium-chain fatty acids). It is satisfying, sweet but not cloying, and moist like a brownie should be! Grace. carob banana brownie 4 ripe bananas 2 tbsps raw honey one egg