by Alice on January 30, 2012
Ingredients
200 g cooked lentils
200 g pomegranate kernels
whole sea salt, just enough to taste
extra virgin olive oil, to taste
the juice of half a lemon
2 tablespoons apple vinegar
1 tablespoon rice malt syrup
1 teaspoon cumin powder
1 teaspoon coriander powder
a large handful of fresh parsley, cleaned and chopped
Makes 2 servings.
Directions
Combine the lentils and the pomegranate kernels in a sald [...]
Posted in: autumn, beans and legumes, cooked, fruits, gluten-free, lunch-box, salads, savoury, spicy, winter
Tagged as:
apple vinegar,
coriander,
cumin,
lemons,
lentils,
parsley,
pomegranate,
rice malt syrup
by Alice on November 18, 2011
Ingredients
2 chili peppers, cleaned and julienned
6-7 cm ginger root, peeled and juiced
the juice of 1 lemon
1 teaspoon agave syrup
whole sea salt, just enough to taste
1 small spring onion, cleaned and sliced
150 g thai rice
1 broccoli head, divided into florets
4-5 champignons, cleaned
2 handfuls peanuts, toasted and salted
1 tablespoon mirin
1 tablespoon rice vinegar
1 tablespoon rice malt [...]
Posted in: autumn, condiments, gluten-free, grains, lunch-box, rice, savoury, spicy, vegetables, winter
Tagged as:
broccoli,
champignons,
chili pepper,
ginger,
lemon juice,
lemons,
mirin,
miso,
mushrooms,
rice,
rice vinegar,
sesame oil
by Alice on October 16, 2011
Ingredients
For the lasagne
1 pack of “tofu leaves” or equivalent (you can also use regular wheat lasagna squares)
For the rocket, basil and almond pesto
a large bunch of arugula, cleaned and blanched in boiling water for 1 minute then drained
a large handful of fresh basil, cleaned
1 garlic clove, peeled
5 tablespoons nutritional yeast (flakes)
10-11 tablespoons finely crushed almonds
freshly [...]
Posted in: autumn, baking, gluten-free, lunch-box, pasta, picnic, savoury, soy, summer, tofu, vegetables
Tagged as:
almonds,
arugula,
basil,
garlic,
nutritional yeast,
rocket,
tofu
by Alice on October 16, 2011
Ingredients
3-4 tablespoons extra virgin olive oil
half a shallot, peeled and minced
350 g raw pumpkin pulp, cut into cubes
350-400 ml filtered water
whole sea salt, just enough to taste
freshly ground white pepper, to taste
1 yellow pepper, cleaned, peeled and diced
fresh, cleaned oregano, for garnish
dehydrated red peppers, for garnish
Makes 2 servings.
Posted in: autumn, cooked, dehydrator, gluten-free, lunch-box, savoury, soups, summer
Tagged as:
oregano,
peppers,
pumpkin,
shallots
by Alice on October 5, 2011
Ingredients
For the tofu
the juice of half a lemon
3 tablespoons shoyu
2 tablespoons apple vinegar
half a teaspoon powdered ginger
the juice of about 6 cm fresh ginger root, peeled and grated
50 ml sesame oil
1 tablespoon toasted sesame oil
2 tablespoons maple syrup
200-250 g organic, firm tofu, cut into cubes
For the peppers
2 cm fresh ginger root, peeled and julienned
1 [...]
Posted in: beans and legumes, condiments, cooked, gluten-free, lunch-box, savoury, soy, summer, tofu, vegetables
Tagged as:
apple vinegar,
black sesame,
lemon juice,
peppers,
sesame,
sesame oil,
sesame seeds,
tofu
by Alice on September 4, 2011
Ingredients
1 large cucumber, cleaned and cut into sticks
1 teaspoon pink peppercorns
1 teaspoon juniper berries
1 teaspoon wild fennel seeds
2 garlic cloves, peeled and cut into pieces
half a small chili pepper, cleaned and cut into pieces
2 teaspoons rice malt syrup
120 ml cold, filtered water
half a teaspoon whole sea salt
3 tablespoons rice vinegar
50 ml apple vinegar
the juice of [...]
Posted in: gluten-free, picnic, raw, savoury, spicy, summer, vegetables
Tagged as:
apple vinegar,
chili,
cucumbers,
fennel seeds,
garlic,
juniper berries,
pink peppercorns,
rice vinegar
by Alice on July 15, 2011
Ingredients
150 g chickpeas, to be soaked in filtered water for around 9 hours then rinsed and drained
200 g soy yogurt, unsweetened, unflavoured and GMO-free
2 tablespoons extra virgin olive oil
1 teaspoon mild curry powder
1 teaspoon turmeric
whole sea salt, just enough to taste
1 small cucumber, cleaned and diced
1 long green pepper, cleaned and diced
a large handful pf [...]
Posted in: beans and legumes, cooked, gluten-free, picnic, salads, savoury, soy, summer, vegetables
Tagged as:
chickpeas,
cucumbers,
cumin,
curry,
garlic,
parsley,
peppers,
soy yogurt,
turmeric
by Alice on June 27, 2011
Ingredients
2-3 handfuls lentil sprouts
2-3 handfuls radish sprouts
half a cucumber (or 1 small), cleaned and julienned
2 tablespoons black sesame seeds
1-2 tablespoons dulse flakes
the juice of half a lemon
1 tablespoon apple vinegar
extra virgin olive oil, to taste
toasted sesame oil, to taste
whole sea salt, just enough to taste
Makes 2 servings.
Posted in: finger food, lunch-box, picnic, raw, salads, savoury, sprouts
Tagged as:
apple vinegar,
dulse,
lemon juice,
lentil sprouts,
radish sprouts,
sesame,
sesame oil
by Alice on June 19, 2011
Ingredients
6-7 tomatoes, cleaned and seeds removed then cut into small pieces
6 sundried tomatoes, soaked in filtered water for about 10 minutes then rinsed, pat-dried and cut into pieces
a handful of fresh rocket, cleaned and chopped
a handful of fresh basil, cleaned and chopped
1 garlic clove, peeled and cut into slivers
extra virgin olive oil, to taste
whole sea [...]
Posted in: cooked, lunch-box, pasta, picnic, salads, savoury, spring, summer, vegetables
Tagged as:
basil,
hazelnuts,
pepper,
rocket,
sundried tomatoes,
tomatoes
Ingredients
2 whole wheat friselle
320-350 g fresh ripe tomatoes, sliced or cut into pieces
dried oregano, to taste
fresh and cleaned basil, to taste
extra virgin olive oil, to taste
whole sea salt, just enough to taste
Makes 2 servings.
Posted in: lunch-box, picnic, salads, savoury, spring, summer, vegetables
Tagged as:
basil,
friselle,
oregano,
tomatoes
VERSIONE ITALIANA
