3 Healthy Dishes Recipes

 

Pancakes made from crispy rice

Ingredients

• 12 packets of 7 grams of yeast
• 250 grams of rice flour and olive oil
• Curry paste of Jalfrezi 1 heaping tablespoon
• Fresh red chili 1 - 2
• Spring onions One bunch
• 12 Jars of 660 grams of chickpeas
• Baby spinach, 100 grams
• the ginger chunk is four centimeters long
• Two mature tomatoes
• One lime
• Two teaspoons of desiccated coconut flake with no sugar
• freshly cut coriander. Half of a handful (15g)
• Four giant eggs, free-range.
• Natural yogurt, four heaping teaspoons

Method

Mix the rice flour 125g with a pinch of sea salt and 12 a packet of 7g of yeast in 250ml of hot water into a dish. Whisk until smooth. Keep aside.

One heaping teaspoon of the oil and one teaspoon of jalfrezi curry paste must be added to a frying pan at a medium-high temperature.

Only the top green half of one bouquet of spring onions and half of the red chili fresh (you can make use of one or two chilies according to your preferences) in the saucepan. After five minutes of stirring and cooking the mixture, add 100g of spinach baby and a 660g container of 12x12 filled with chickpeas (liquid included). Bring to a boil before slow simmering over the stove at a low temperature until you are ready to serve.

Cut off the whites of spring onions, slice them thinly, and mix them with the rest of the chilies to make the salsa. A piece of ginger 4 centimeters is best peeled and then grated coarsely. De-seed and sliced two tomatoes that are in good condition must be chopped finely before adding them to the meal. Add two tablespoons of desiccated coconut flakes, which aren't sweetened, and the leaves of half a fresh coriander. Also, add the juice and zest from one lime that has been finely chopped (15g). Blend well. Taste and alter the seasoning if needed.

Set an un-stick fry pan over medium-high heat. Add a bit of oil, wipe it clean, and remove using a ball of kitchen paper. This will help you make pancakes.

Add one portion of the batter into the pan and stir it every time. Make sure to swirl the batter all over the pan and along the sides to create additional crispy pieces. Be confident in the process, and after cooking for about 5 minutes on the bottom, until the batter is golden brown, using a spatula, assist in re
moving it from the pan. Repeat the process with the batter remaining. Four eggs can be poached to your liking in a large saucepan of boiling water before making the final pancake.

Every pancake is best served with poached eggs, a heaping teaspoon of natural yogurt, and salsa made of chickpeas cooked in curry and coconut.

super soup of potato and leek

Ingredients

• Leeks 400 g olive oil
• potatoes, 400 g
• 1.5 Liters of chicken and vegetable stocks made from natural sources.
• 320 g kale
• half a bundle of mint leaves (15g)
• fresh flat-leaf Parsley, half of a lot (15g)
• 40 grams of Parmesan
• 25 grams of almonds in whole
• 1/fourth cup white wine vinegar
• virgin extra olive oil
• Four thin pieces of whole-grain bread (35g each)

Method

Leeks must be cleaned and cut before being cut into pieces and put in a large casserole dish with one tablespoon of olive oil at a medium temperature.

Clean and thinly slice 400g from potatoes (leave their peels on to add nutritional value) and then put them in the pan. Then, cook in the pan for 10 minutes, turning them frequently.

Add 1.5 to 1.5 liters of vegetable or chicken stock. Then, boil it at a high temperature for fifteen minutes. The 320g of kale needs to be trimmed and the tough stalks removed and added to the pan for the final five minutes, and then pushed down, then covered with the lid.

Choose the leaves from the fresh mint and then slice them carefully with the leafy top part of fresh flat-leaf dill on the most significant cutting board. 40g of Parmesan must be finely grated over 25g of whole almonds and one teaspoon each of white wine vinegar and olive oil. Four slices of wholemeal bread are cooked, and the herb mix is spread on top.

Transfer the contents of the pan in chunks into a blender. Cover the lid tightly with a tea towel, then blend while maintaining the cover.

To give soup with the right flavor to get the right taste, test it. Serve it with your deliciously decadent toasts and divide it among the bowls.

Super salad

ingredients

• 1/4 cup cumin seeds
• two sweet potatoes (200g for each)
• 350 grams of broccoli and oil
• The cashews weigh 25g.
• 25 grams of mixed sunflower, and sesame, along with pumpkin seeds
• 250 g of beetroot vacuum-packed
• Balsamic vinegar Two teaspoons
• virgin extra olive oil
• quinoa, 300 g
• A bunch of mint leaves (30g)
• One lemon
• One mature avocado
• Natural yogurt six teaspoons
• one cress

method

Oven: Preheat to 180degC/350degF/gas 4. A teaspoon of cumin seeds must be crushed in a mortar and pestle. After washing the cumin seeds, they should be rubbed onto two small sweet potatoes. Thirty minutes of baking in a roasting pan are required.

As you go, slice one broccoli stalk, remove the rigid portion, and cut the rest into large florets. Before adding the broccoli to the sweet potato dish, add a tablespoon of olive oil. The sweet potatoes should be cooked for at least 30 minutes or until thoroughly cooked.

In a dry pan, over medium-high temperature, toast 25g of cashew nuts and 25g of sunflower, mixed pumpkin, and sesame seeds until fragrant. Use a pestle to crush the seeds. Mortar.

250g of beets vacuum packed must crush and smash to as large as you can. Take a corner off the box, and put the contents in dishes containing two tablespoons of balsamic vinaigrette and one tablespoon of olive oil extra virgin. Mix, if needed using a fork, and then mash.

300g of quinoa must be cooked per the directions on the packet, and then drain well. Choose a handful of mint leaves. Carefully cut them into slices, and mix them with the quinoa, the zest, and the juice of a lemon. Season to taste. Keep the beautiful leaves to use as decorations.

Place the quinoa on the surface of a large plate. When it is safe for you to handle, spread the broccoli that has been roasted and cut up portions of the sweet potato which are burned. Make use of the teaspoon to add fleshy spirals to the dish after cutting in half a mature avocado. Add six tablespoons of organic yogurt over the top, then add a few bombs of dressed beets, toast the seeds and nuts, sprinkle them on the mint leaves you saved, and finish with a cress-filled punnet before serving.