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Discussion in 'Weight Loss Nutrition and Recipes' started by Mini Forklift Ⓥ, Feb 4, 2013.
Kinda tastes like poached egg or omelette, depending on how it's been cooked. Tasty.
A nice take on quinoa...
Cook it in a light coconut milk diluted 50/50 with water then add in chopped kale, coriander and a pinch of sea salt.
This is delicious...
the banana freeze is good. I add a tiny bit of vanilla flavoring to it.
Here's another easy throw-together salad using pre-cooked quinoa...
Mixed colour quinoa, beans, tomato, avocado, toasted sunflower and pumpkin seeds, fresh herbs and chopped fresh spinach straight from the garden.
This one is pretty easy, great if you don't have a lot of time to prepare things or you don't like cooking...
ROAST EVERYTHING !!! (apart from the salad you serve it on)
Dinner last night was a pretty easy throw together:
* Boil up some TVP (textured vegetable protein) and boil up some quinoa.
* Add in a tin of chopped tomatoes to the TVP, some garlic, herbs and a pinch of sea salt.
* Add in the quinoa, stir together, serve up and garnish with baby spinach and raw mushroom.
[h=5]Cook up some vegetarian meatballs in some coconut oil, added in some kidney & pinto beans, threw in heaps of veges and some hokkien noodles. Fast, easy & delicious![/h]
Ayurvedic doctors swear by this hearty dish made of basmati rice, mung dal, and aromatic Indian herbs; because it is super easy to digest, highly nourishing, and purifying, it is the ideal food for cleansing an overworked digestive system clogged up by fats and processed foods. Health benefits aside, kitchari can be appreciated for its taste alone. The fragrant herbs that Indian cooking is so known for impart flavor while the ghee adds richness.
1 cup white basmati rice
1 cup split mung beans
1 tablespoon ghee
1/4 teaspoon cumin seeds
1/4 teaspoon brown mustard seeds
1/4 teaspoon turmeric
1 pinch sea salt
4 cups water
1. Rinse the rice and mung beans until the water is clear.
2. In a saucepan over medium heat, heat the ghee and add the mustard seeds and cumin seeds. Stir a moment until the seeds pop.
3. Add the rice, mung beans, turmeric, and salt, and stir until well blended with the spices.
4. Add the water and bring to a boil. Boil for 5 minutes, uncovered, stirring occasionally.
5. Turn down the heat to low and cover, leaving the lid slightly ajar. Cook until tender, about 20-25 minutes.
Some of my meals from the last couple of days ~ UNBELIEVABLY easy to make.
Black lentil & kidney bean curry with avocado
Potato, fenugreek and avocado
Tofu, steamed veges & rice
Thanks for sharing mini.
Are you allowed to eat wheat products? Bread, pasta etc ?
What are your beverage options?
What about oils? Can you have olive oil or canola oil?
I don't eat bread, maybe very occasionally like once or twice a month.
Beverages: I drink a black coffee most days, water-based electrolyte drink usually around a litre, miso and I quite often like coconut water.
Only oil I use is coconut oil, I take it both straight off the spoon as well as cooking with it.