Vegetable protein

Lentils with amaranth, fennel and carrots

This protein-rich recipe is highly mineralising, warming and strenthening. It boosts digestion and is ideal for winter days. INGREDIENTS: 1 cup of soaked lentils (4-5 hours) 1/2 cup amaranth Filtered water 1 strip of kombu seaweed (soaked 5 minutes) 1 cup finely chopped fennel 1/2 cup carrot cut into small pieces PREPARATION: Wash the lentils…

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Millet with pumpkin

Millet is a wonderful grain that soothes the pancreas and strengthens digestion. Together with pumpkin, it provides a sweet taste that regulates blood glucose levels. It can be used medicinally and it´s good for conditions such as diabetes. Try it! INGREDIENTS: 1 cup millet 2 cups of spring water 1 pinch of salt 1 cup…

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TOFU “MINI” CAKES

Today we are introducing a “mini” version of the traditional tofu pie which is ideal as a snack. Tofu is a traditional Asian product that has been used since ancient times. It is made from soybeans and its elaboration is very similar to our European cheese. That is why it is called “soy cheese”, owing…

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Hummus

  A traditional Moroccan dish, chickpeas are an excellent source of protein. In Morocco, along with cereals such as cous-cous or millet, it has been the staple food of local people since ancient times. Today we bring to you a “macrobiotic” version of it, a way to bring flavour and make your dishes more fun,…

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Green salad with seeds and dulse seaweed

This is a summer salad that refreshes and provides minerals, vitamins and protein. INGREDIENTS: 1 block of smoked tofu Green leaves (lettuce hearts, dandelion, endive, lettuce, lamb´s lettuce …) Nuts Sunflower or pumpkin seeds, lightly toasted Raisins Grated carrot Pressed radishes (add a pinch of salt and press between two plates orsqueeze). Dulse (presoaked 5…

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Azukis with pumpkin and kombu

The macrobiotic dish par excellence! INGREDIENTS: 1 cup azukis 1 piece of kombu seaweed 1 onion 3 slices of hokkaido pumpkin 1 tsp. thyme 2 cloves of garlic Oil Unrefined sea salt Coriander PREPARATION: Soak the azukis through the night (or between 4 and 6 hours). Do not use the soaking water. Was the azukis…

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