Vegetables

AUTUMN SOUP WITH WHOLE GRAINS, VEGETABLES AND BEANS

Autumn is here and we feel like those warming delicious soups. This soup is perfect to make use of leftovers from the week and prepare something healthy and nutritious when you do not feel like cooking a lot while watching a movie on a Sunday afternoon. INGREDIENTS Cooked chickpeas (to taste) Onion (to taste) Leek…

Read More

Artichoke “Nitsuke” with mustard vinaigrette and mint

INGREDIENTS: (6 people) 1 artichoke per person Shoyu Olive oil Black sesame seeds Lemon Fresh mint or spearmint Dijon mustard PREPARATION: Put water In a bowl with lemon juice. Cook an artichoke nitsuké: So that they do not turn black, place them in the water with lemon juice. Drain and rinse the artichokes. Put 1…

Read More

Beetroot cream with basil

Is it hot? Introducing this refreshing summer beetroot soup which is full of colour and flavour. Serve with leaf of basil per bowl as decoration, add some sesame seeds, etc. You can find more recipes like this one in Marta Varatojo´s book “O Livro de cozinha da Marta” Enjoy!   INGREDIENTS (4 people): 6 medium-sized…

Read More

Millet with cauliflower

  Introducing this simple but very tasty dish, which combines the slightly bitter taste of millet with the sweetness of cauliflower. Millet is very cleansing and helps to strengthen and lose weight, as it helps to discharge old excess derived from overconsumption of  animal fat. INGREDIENTS: 1 cup of millet washed and drained. Cauliflower (chopped…

Read More

Millet & Quinoa & Vegetables cake with sweetsour thongweed condiment

INGREDIENTS: 1/2 cup of millet thoroughly rinsed and lightly toasted in a frying pan 1/2 quinoa thoroughly rinsed 1/2 parsnip thinly sliced 1 hokkaido pumpkin slice. diced. 1 onion finely chopped PREPARATION: Place the vegetables, the quinoa and the millet in a pot to boil with 3 cups of water and a pinch of salt.…

Read More

Nishime

Excelent roots dish to balance the stomach-spleen-pancreas. INGREDIENTS: 2 pumpkin slices 1 leek 1 kombu strip 1 Pinch of salt Shoyu PREPARATION: Excelent roots dish to balance the stomach-spleen-pancreas. Cover the bottom of the saucepan with a Little bit of wáter (1.5 cm aprox.) Bring to boil and then cover the saucepan and lower the…

Read More

Sweetsour Pumpkin Cream

This is a refreshing and nutritious recipe. It is one of my favorites, creamy and sweet. INGREDIENTS: 1 kg of hokkaido pumpkin (or Potimarron) 1 Sweet Potato 2 onions Salt 1 tsp umeboshi paste Chives or coriander Olive oil PREPARATION: Cut the vegetables into medium-sized pieces and cover halfway with water in a saucepan. The…

Read More

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…

Read More

Uso de cookies

Este sitio web utiliza cookies para que usted tenga la mejor experiencia de usuario. Si continúa navegando está dando su consentimiento para la aceptación de las mencionadas cookies y la aceptación de nuestra política de cookies, pinche el enlace para mayor información. ACEPTAR

Aviso de cookies