by Alice on June 21, 2009
Makes 2 servings.
Ingredients:
200 g corn cous cous (GMO-free)
2-3 handfuls sprouts (for this recipe I used leek and sango sprouts)
6-7 radishes, sliced
2 handfuls stoned, chopped green olives
1-2 cucumbers, cut into bits
juice of 1 lemon
4-5 tablespoons extra virgin olive oil (and 1-2 tablespoons extra for toasting the cous cous)
1 pinch Himalayan salt
fresh chopped parsley, to taste
Directions:
Bring some [...]
Posted in: lunch-box, salads, savoury, spring, summer, vegetables
Tagged as:
cous cous,
cucumbers,
sprouts
by Alice on June 13, 2009
Makes about 2 cups.
Ingredients:
2 cups fresh fava beans
3 tablespoons extra virgin olive oil
2-3 pinches Himalayan salt
1 handful fresh mint
juice of 1/2 lemon
1/2 teaspoon powdered dried ginger
Posted in: cooked
Tagged as:
fava beans,
mint
by Alice on June 13, 2009
Makes 4 servings.
Ingredients:
300 g kamut short pasta
1 large cup fresh fava beans
1 large bunch asparagus
1 garlic clove
For the creamed zucchini
3 medium zucchini, peeled and stems removed
a large handful of peeled almonds
a handful of fresh basil
grated zest of 1 lemon
4 tablespoons extra virgin olive oil
a pinch of whole sea salt
a pinch of chili powder
mineral or [...]
Posted in: cooked
Tagged as:
asparagus,
pasta,
zucchini
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