Vegetables
- Colourful Noodles🌈The “COLOURFUL NOODLES” delight my eyes and my belly… With the little machine (sedhoom, vegetable cutter) I made carrot and courgette noodles… 🌈 I made this dish for dinner. If it had been for lunch or an earlier dinner, I would definitely have mixed them with wholemeal pasta, and that way the dish would be complete, with all the nutrients we need and more energy. 🧡 🌈I want to point out that it felt as if I was eating pasta. 🍝 To add protein I added Tempeh. If you make them, tell meeeee!!! You can make them in different styles!!! 🌈Enjoy and lots of love!! ❤️
- Leeks with MisoI love this recipe as a side for another dish, for example azuki beans with pumpkin in miso. ❤️
- Blanched Kale LeavesThese wonderful leaves give us vitamin K, vitamin C, calcium, magnesium and fibre. They're great for our liver, among other things. Especially with this way of cooking, where they only boil for 3-5 minutes. Once they're done you can eat them just as they are with a light dressing, such as lemon and soy sauce, or use them as the base of a salad. Have a look at the sauces and condiments section for more options. But if you need to unblock the liver, add only lemon. ❤️
- Pumpkin with OrangeThe first time I ate it was at a centre for Vipassana meditation retreats. And I had no doubt that as soon as I got home I had to make it. A simple, comforting dish with a sweet, relaxing effect. The pumpkin provides beta-carotenes, fibre and potassium; the onion strengthens immunity and helps to cleanse; and the touch of orange juice enhances the flavour and adds vitamin C. Perfect for the cold months as a light, nutritious side for meals or as a dinner too. ❤️
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