Wednesday, September 07, 2011

Healthy food week: DAY 3


    Toast with nut butter and jam
    decaf with oat/rice milk

    turnips (Kohlrabi), fennel, carrots and cherry tomatoes in the wok
    white rice

It's more interesting to season each vegetable differently: carrots with sugar, salt and cumin
                                                                             turnips with salt and peperoncino flakes
                                                                             fennel with salt and curry powder
                                                                             tomatoes with sugar, salt and pepper

    Quinoa with roasted pine nuts, basil and olive oil
    Steamed greens or green salad

    Bring 1 cup of quinoa, 2 cups of water and a pinch of salt to a boil, then let it simmer for about 20  
    minutes. Roast 1/2 cup of pine nuts. In a bowl mix Quinoa, pine nuts, 1 tablespoon olive oil and
    fresh chopped basil.

     Vegan brownies (leave a few for the breakfast tomorrow!)

 I used  the Brownie mix from Bauck Hof.

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