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…
Read MoreMillet 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…
Read MoreTOFU “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…
Read MoreHummus
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,…
Read MoreGreen 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…
Read MoreAzukis 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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