New recipe right on time for #WorldVeganDay celebrated by vegans around the world on 1 November. I came up with this recipe when I had some quinoa left over from making a salad the other day. It turned out delicious, especially in combination with the fresh taste of cucumber salad. INGREDIENTS: 150 g quinoa (soaked overnight), 2 large sweet potatoes, 1 onion, 2 eggs, 1 tsp cinnamon, 2 tbsp coconut flour, coconut oil for frying. METHOD: Rinse and cook quinoa with a little sea
INGREDIENTS: 100 g quinoa (soaked, rinsed, cooked and cooled) 😁 100g feta cubes, a handfull of baby salad leaves, 1 red bell pepper. DRESSING: 1/2 avocado, juice freshly squeezed from 1 lime, 1/3 cucumber, drizzle of extra virgin olive oil, pinch of sea salt. METHOD: Soak quinoa for 12-24 hours, rinsing at the beginning and at the end of the soaking time. Then cook it and when it cools down, mix it with feta cubes, salad leaves and chopped red bell pepper. As for the dressin
Soak and rinse your BEANS & LENTILS before cooking... And yes, QUINOA as well! Soaking for 24 hours and changing the soaking water at least once will reduce the amount of phytic acid - a major "anti-nutrient" in grains and legumes.
It can block the absorption of calcium, zinc, magnesium, iron and copper and inhibit digestive enzymes... You're welcome! #Tips #Vegan #HealthyLiving #HowTo #Beans #Lentils #Quinoa #Soaking