Salad
– 400G OF VEGETABLES
– 1 PEPPER (SLICED)
– 1 TIN OF CHICKPEAS
– 50G OF SUNFLOWER SEEDS
– A LITTLE BIT OF SALT
– PUT THE RADICCHIO; IF WE DON’T HAVE IT, USE TOMATOES
(KALE DRESSING – AT THE END)
– SPOONS OF MUSTARD, THE ONE WITH SEEDS
– 3 SPOONS OF HONEY
– 1 SPOON OF SALT
– HALF SPOON OF PEPPER
– 236 ML (OF OLIVE OIL) USE THE MEASURER
– 2 SPOONS OF RICE VINEGAR (ALSO BALSAMIC VINEGAR)
-1 RED CABBAGE CUT INTO FINE STRIPES
– PEELED AND GRATED CARROTS
– FINE CHOPPED
– A POMEGRANATE TO DECORATE
DRESSING:
2 LEMON JUICES
OLIVE OIL
-A LITTLE BIT OF SALT
-1 PACK OF ROCKET 120 G
-1 CUCUMBER (CUCUMBER) ‘
-2 AVOCADO
– 1/2 LETTUCE
– SPINACH 150 G
– CHEESE (FETA)
-8 SLICED STRAWBERRIES
-400 G OF VERY FINE SLICED PURPLE CABBAGE
DRESSING 80 ML
– 2 GLASSES OF HOT WATER
– 2 COUSCOUS GLASSES
– 1 BROCCOLI
– 1 BAG OF PEA SKIN
– A BIT OF SALT (10 G)
– 30 G OF ALMONDS
– 5 G OF GROUND CHILLI
– 50 G OF SUNFLOWER SEEDS
– 50G OF PUMPKIN SEEDS
– 50G DRIED BLUEBERRIES (CRANBERRY)
– 1 SPOON OF GRATED GARLIC
– 115 ML OF SOYA
– 2 SPRING ONION SPOONS ONLY THE GREEN PART
– 1 SPOON OF GINGER
– 5 SPOONS OF CANE SUGAR
– 1 SPOON OF SESAME SEEDS
– 2 SPOONS OF SESAME OIL
– 115 ML OF RICE VINEGAR
– 115 ML OLIVE OIL
– COOK AT 240 DEGREES POER 8 MINUTES AND A HALF
– MARINATE IT WITH
- SALT
- SESAME
- SOYA SAUCE
- TERIYAKI SAUCE
Juices
– 400G OF VEGETABLES
– 1 PEPPER (SLICED)
– 1 TIN OF CHICKPEAS
– 50G OF SUNFLOWER SEEDS
– A LITTLE BIT OF SALT
– PUT THE RADICCHIO; IF WE DON’T HAVE IT, USE TOMATOES
(KALE DRESSING – AT THE END)
– SPOONS OF MUSTARD, THE ONE WITH SEEDS
– 3 SPOONS OF HONEY
– 1 SPOON OF SALT
– HALF SPOON OF PEPPER
– 236 ML (OF OLIVE OIL) USE THE MEASURER
– 2 SPOONS OF RICE VINEGAR (ALSO BALSAMIC VINEGAR)
-1 RED CABBAGE CUT INTO FINE STRIPES
– PEELED AND GRATED CARROTS
– FINE CHOPPED
– A POMEGRANATE TO DECORATE
DRESSING:
2 LEMON JUICES
OLIVE OIL
-A LITTLE BIT OF SALT
-1 PACK OF ROCKET 120 G
-1 CUCUMBER (CUCUMBER) ‘
-2 AVOCADO
– 1/2 LETTUCE
– SPINACH 150 G
– CHEESE (FETA)
-8 SLICED STRAWBERRIES
-400 G OF VERY FINE SLICED PURPLE CABBAGE
DRESSING 80 ML
– 2 GLASSES OF HOT WATER
– 2 COUSCOUS GLASSES
– 1 BROCCOLI
– 1 BAG OF PEA SKIN
– A BIT OF SALT (10 G)
– 30 G OF ALMONDS
– 5 G OF GROUND CHILLI
– 50 G OF SUNFLOWER SEEDS
– 50G OF PUMPKIN SEEDS
– 50G DRIED BLUEBERRIES (CRANBERRY)
– 1 SPOON OF GRATED GARLIC
– 115 ML OF SOYA
– 2 SPRING ONION SPOONS ONLY THE GREEN PART
– 1 SPOON OF GINGER
– 5 SPOONS OF CANE SUGAR
– 1 SPOON OF SESAME SEEDS
– 2 SPOONS OF SESAME OIL
– 115 ML OF RICE VINEGAR
– 115 ML OLIVE OIL
– COOK AT 240 DEGREES POER 8 MINUTES AND A HALF
– MARINATE IT WITH
- SALT
- SESAME
- SOYA SAUCE
- TERIYAKI SAUCE
Sandwiches
– 400G OF VEGETABLES
– 1 PEPPER (SLICED)
– 1 TIN OF CHICKPEAS
– 50G OF SUNFLOWER SEEDS
– A LITTLE BIT OF SALT
– PUT THE RADICCHIO; IF WE DON’T HAVE IT, USE TOMATOES
(KALE DRESSING – AT THE END)
– SPOONS OF MUSTARD, THE ONE WITH SEEDS
– 3 SPOONS OF HONEY
– 1 SPOON OF SALT
– HALF SPOON OF PEPPER
– 236 ML (OF OLIVE OIL) USE THE MEASURER
– 2 SPOONS OF RICE VINEGAR (ALSO BALSAMIC VINEGAR)
-1 RED CABBAGE CUT INTO FINE STRIPES
– PEELED AND GRATED CARROTS
– FINE CHOPPED
– A POMEGRANATE TO DECORATE
DRESSING:
2 LEMON JUICES
OLIVE OIL
-A LITTLE BIT OF SALT
-1 PACK OF ROCKET 120 G
-1 CUCUMBER (CUCUMBER) ‘
-2 AVOCADO
– 1/2 LETTUCE
– SPINACH 150 G
– CHEESE (FETA)
-8 SLICED STRAWBERRIES
-400 G OF VERY FINE SLICED PURPLE CABBAGE
DRESSING 80 ML
– 2 GLASSES OF HOT WATER
– 2 COUSCOUS GLASSES
– 1 BROCCOLI
– 1 BAG OF PEA SKIN
– A BIT OF SALT (10 G)
– 30 G OF ALMONDS
– 5 G OF GROUND CHILLI
– 50 G OF SUNFLOWER SEEDS
– 50G OF PUMPKIN SEEDS
– 50G DRIED BLUEBERRIES (CRANBERRY)
– 1 SPOON OF GRATED GARLIC
– 115 ML OF SOYA
– 2 SPRING ONION SPOONS ONLY THE GREEN PART
– 1 SPOON OF GINGER
– 5 SPOONS OF CANE SUGAR
– 1 SPOON OF SESAME SEEDS
– 2 SPOONS OF SESAME OIL
– 115 ML OF RICE VINEGAR
– 115 ML OLIVE OIL
– COOK AT 240 DEGREES POER 8 MINUTES AND A HALF
– MARINATE IT WITH
- SALT
- SESAME
- SOYA SAUCE
- TERIYAKI SAUCE
Coffee
– 400G OF VEGETABLES
– 1 PEPPER (SLICED)
– 1 TIN OF CHICKPEAS
– 50G OF SUNFLOWER SEEDS
– A LITTLE BIT OF SALT
– PUT THE RADICCHIO; IF WE DON’T HAVE IT, USE TOMATOES
(KALE DRESSING – AT THE END)
– SPOONS OF MUSTARD, THE ONE WITH SEEDS
– 3 SPOONS OF HONEY
– 1 SPOON OF SALT
– HALF SPOON OF PEPPER
– 236 ML (OF OLIVE OIL) USE THE MEASURER
– 2 SPOONS OF RICE VINEGAR (ALSO BALSAMIC VINEGAR)
-1 RED CABBAGE CUT INTO FINE STRIPES
– PEELED AND GRATED CARROTS
– FINE CHOPPED
– A POMEGRANATE TO DECORATE
DRESSING:
2 LEMON JUICES
OLIVE OIL
-A LITTLE BIT OF SALT
-1 PACK OF ROCKET 120 G
-1 CUCUMBER (CUCUMBER) ‘
-2 AVOCADO
– 1/2 LETTUCE
– SPINACH 150 G
– CHEESE (FETA)
-8 SLICED STRAWBERRIES
-400 G OF VERY FINE SLICED PURPLE CABBAGE
DRESSING 80 ML
– 2 GLASSES OF HOT WATER
– 2 COUSCOUS GLASSES
– 1 BROCCOLI
– 1 BAG OF PEA SKIN
– A BIT OF SALT (10 G)
– 30 G OF ALMONDS
– 5 G OF GROUND CHILLI
– 50 G OF SUNFLOWER SEEDS
– 50G OF PUMPKIN SEEDS
– 50G DRIED BLUEBERRIES (CRANBERRY)
– 1 SPOON OF GRATED GARLIC
– 115 ML OF SOYA
– 2 SPRING ONION SPOONS ONLY THE GREEN PART
– 1 SPOON OF GINGER
– 5 SPOONS OF CANE SUGAR
– 1 SPOON OF SESAME SEEDS
– 2 SPOONS OF SESAME OIL
– 115 ML OF RICE VINEGAR
– 115 ML OLIVE OIL
– COOK AT 240 DEGREES POER 8 MINUTES AND A HALF
– MARINATE IT WITH
- SALT
- SESAME
- SOYA SAUCE
- TERIYAKI SAUCE
Veggie boxes
– 400G OF VEGETABLES
– 1 PEPPER (SLICED)
– 1 TIN OF CHICKPEAS
– 50G OF SUNFLOWER SEEDS
– A LITTLE BIT OF SALT
– PUT THE RADICCHIO; IF WE DON’T HAVE IT, USE TOMATOES
(KALE DRESSING – AT THE END)
– SPOONS OF MUSTARD, THE ONE WITH SEEDS
– 3 SPOONS OF HONEY
– 1 SPOON OF SALT
– HALF SPOON OF PEPPER
– 236 ML (OF OLIVE OIL) USE THE MEASURER
– 2 SPOONS OF RICE VINEGAR (ALSO BALSAMIC VINEGAR)
-1 RED CABBAGE CUT INTO FINE STRIPES
– PEELED AND GRATED CARROTS
– FINE CHOPPED
– A POMEGRANATE TO DECORATE
DRESSING:
2 LEMON JUICES
OLIVE OIL
-A LITTLE BIT OF SALT
-1 PACK OF ROCKET 120 G
-1 CUCUMBER (CUCUMBER) ‘
-2 AVOCADO
– 1/2 LETTUCE
– SPINACH 150 G
– CHEESE (FETA)
-8 SLICED STRAWBERRIES
-400 G OF VERY FINE SLICED PURPLE CABBAGE
DRESSING 80 ML
– 2 GLASSES OF HOT WATER
– 2 COUSCOUS GLASSES
– 1 BROCCOLI
– 1 BAG OF PEA SKIN
– A BIT OF SALT (10 G)
– 30 G OF ALMONDS
– 5 G OF GROUND CHILLI
– 50 G OF SUNFLOWER SEEDS
– 50G OF PUMPKIN SEEDS
– 50G DRIED BLUEBERRIES (CRANBERRY)
– 1 SPOON OF GRATED GARLIC
– 115 ML OF SOYA
– 2 SPRING ONION SPOONS ONLY THE GREEN PART
– 1 SPOON OF GINGER
– 5 SPOONS OF CANE SUGAR
– 1 SPOON OF SESAME SEEDS
– 2 SPOONS OF SESAME OIL
– 115 ML OF RICE VINEGAR
– 115 ML OLIVE OIL
– COOK AT 240 DEGREES POER 8 MINUTES AND A HALF
– MARINATE IT WITH
- SALT
- SESAME
- SOYA SAUCE
- TERIYAKI SAUCE
Yogurt
– 400G OF VEGETABLES
– 1 PEPPER (SLICED)
– 1 TIN OF CHICKPEAS
– 50G OF SUNFLOWER SEEDS
– A LITTLE BIT OF SALT
– PUT THE RADICCHIO; IF WE DON’T HAVE IT, USE TOMATOES
(KALE DRESSING – AT THE END)
– SPOONS OF MUSTARD, THE ONE WITH SEEDS
– 3 SPOONS OF HONEY
– 1 SPOON OF SALT
– HALF SPOON OF PEPPER
– 236 ML (OF OLIVE OIL) USE THE MEASURER
– 2 SPOONS OF RICE VINEGAR (ALSO BALSAMIC VINEGAR)
-1 RED CABBAGE CUT INTO FINE STRIPES
– PEELED AND GRATED CARROTS
– FINE CHOPPED
– A POMEGRANATE TO DECORATE
DRESSING:
2 LEMON JUICES
OLIVE OIL
-A LITTLE BIT OF SALT
-1 PACK OF ROCKET 120 G
-1 CUCUMBER (CUCUMBER) ‘
-2 AVOCADO
– 1/2 LETTUCE
– SPINACH 150 G
– CHEESE (FETA)
-8 SLICED STRAWBERRIES
-400 G OF VERY FINE SLICED PURPLE CABBAGE
DRESSING 80 ML
– 2 GLASSES OF HOT WATER
– 2 COUSCOUS GLASSES
– 1 BROCCOLI
– 1 BAG OF PEA SKIN
– A BIT OF SALT (10 G)
– 30 G OF ALMONDS
– 5 G OF GROUND CHILLI
– 50 G OF SUNFLOWER SEEDS
– 50G OF PUMPKIN SEEDS
– 50G DRIED BLUEBERRIES (CRANBERRY)
– 1 SPOON OF GRATED GARLIC
– 115 ML OF SOYA
– 2 SPRING ONION SPOONS ONLY THE GREEN PART
– 1 SPOON OF GINGER
– 5 SPOONS OF CANE SUGAR
– 1 SPOON OF SESAME SEEDS
– 2 SPOONS OF SESAME OIL
– 115 ML OF RICE VINEGAR
– 115 ML OLIVE OIL
– COOK AT 240 DEGREES POER 8 MINUTES AND A HALF
– MARINATE IT WITH
- SALT
- SESAME
- SOYA SAUCE
- TERIYAKI SAUCE
Jelly
– 400G OF VEGETABLES
– 1 PEPPER (SLICED)
– 1 TIN OF CHICKPEAS
– 50G OF SUNFLOWER SEEDS
– A LITTLE BIT OF SALT
– PUT THE RADICCHIO; IF WE DON’T HAVE IT, USE TOMATOES
(KALE DRESSING – AT THE END)
– SPOONS OF MUSTARD, THE ONE WITH SEEDS
– 3 SPOONS OF HONEY
– 1 SPOON OF SALT
– HALF SPOON OF PEPPER
– 236 ML (OF OLIVE OIL) USE THE MEASURER
– 2 SPOONS OF RICE VINEGAR (ALSO BALSAMIC VINEGAR)
-1 RED CABBAGE CUT INTO FINE STRIPES
– PEELED AND GRATED CARROTS
– FINE CHOPPED
– A POMEGRANATE TO DECORATE
DRESSING:
2 LEMON JUICES
OLIVE OIL
-A LITTLE BIT OF SALT
-1 PACK OF ROCKET 120 G
-1 CUCUMBER (CUCUMBER) ‘
-2 AVOCADO
– 1/2 LETTUCE
– SPINACH 150 G
– CHEESE (FETA)
-8 SLICED STRAWBERRIES
-400 G OF VERY FINE SLICED PURPLE CABBAGE
DRESSING 80 ML
– 2 GLASSES OF HOT WATER
– 2 COUSCOUS GLASSES
– 1 BROCCOLI
– 1 BAG OF PEA SKIN
– A BIT OF SALT (10 G)
– 30 G OF ALMONDS
– 5 G OF GROUND CHILLI
– 50 G OF SUNFLOWER SEEDS
– 50G OF PUMPKIN SEEDS
– 50G DRIED BLUEBERRIES (CRANBERRY)
– 1 SPOON OF GRATED GARLIC
– 115 ML OF SOYA
– 2 SPRING ONION SPOONS ONLY THE GREEN PART
– 1 SPOON OF GINGER
– 5 SPOONS OF CANE SUGAR
– 1 SPOON OF SESAME SEEDS
– 2 SPOONS OF SESAME OIL
– 115 ML OF RICE VINEGAR
– 115 ML OLIVE OIL
– COOK AT 240 DEGREES POER 8 MINUTES AND A HALF
– MARINATE IT WITH
- SALT
- SESAME
- SOYA SAUCE
- TERIYAKI SAUCE
Acai bowl
– 400G OF VEGETABLES
– 1 PEPPER (SLICED)
– 1 TIN OF CHICKPEAS
– 50G OF SUNFLOWER SEEDS
– A LITTLE BIT OF SALT
– PUT THE RADICCHIO; IF WE DON’T HAVE IT, USE TOMATOES
(KALE DRESSING – AT THE END)
– SPOONS OF MUSTARD, THE ONE WITH SEEDS
– 3 SPOONS OF HONEY
– 1 SPOON OF SALT
– HALF SPOON OF PEPPER
– 236 ML (OF OLIVE OIL) USE THE MEASURER
– 2 SPOONS OF RICE VINEGAR (ALSO BALSAMIC VINEGAR)
-1 RED CABBAGE CUT INTO FINE STRIPES
– PEELED AND GRATED CARROTS
– FINE CHOPPED
– A POMEGRANATE TO DECORATE
DRESSING:
2 LEMON JUICES
OLIVE OIL
-A LITTLE BIT OF SALT
-1 PACK OF ROCKET 120 G
-1 CUCUMBER (CUCUMBER) ‘
-2 AVOCADO
– 1/2 LETTUCE
– SPINACH 150 G
– CHEESE (FETA)
-8 SLICED STRAWBERRIES
-400 G OF VERY FINE SLICED PURPLE CABBAGE
DRESSING 80 ML
– 2 GLASSES OF HOT WATER
– 2 COUSCOUS GLASSES
– 1 BROCCOLI
– 1 BAG OF PEA SKIN
– A BIT OF SALT (10 G)
– 30 G OF ALMONDS
– 5 G OF GROUND CHILLI
– 50 G OF SUNFLOWER SEEDS
– 50G OF PUMPKIN SEEDS
– 50G DRIED BLUEBERRIES (CRANBERRY)
– 1 SPOON OF GRATED GARLIC
– 115 ML OF SOYA
– 2 SPRING ONION SPOONS ONLY THE GREEN PART
– 1 SPOON OF GINGER
– 5 SPOONS OF CANE SUGAR
– 1 SPOON OF SESAME SEEDS
– 2 SPOONS OF SESAME OIL
– 115 ML OF RICE VINEGAR
– 115 ML OLIVE OIL
– COOK AT 240 DEGREES POER 8 MINUTES AND A HALF
– MARINATE IT WITH
- SALT
- SESAME
- SOYA SAUCE
- TERIYAKI SAUCE
Wraps
– 400G OF VEGETABLES
– 1 PEPPER (SLICED)
– 1 TIN OF CHICKPEAS
– 50G OF SUNFLOWER SEEDS
– A LITTLE BIT OF SALT
– PUT THE RADICCHIO; IF WE DON’T HAVE IT, USE TOMATOES
(KALE DRESSING – AT THE END)
– SPOONS OF MUSTARD, THE ONE WITH SEEDS
– 3 SPOONS OF HONEY
– 1 SPOON OF SALT
– HALF SPOON OF PEPPER
– 236 ML (OF OLIVE OIL) USE THE MEASURER
– 2 SPOONS OF RICE VINEGAR (ALSO BALSAMIC VINEGAR)
-1 RED CABBAGE CUT INTO FINE STRIPES
– PEELED AND GRATED CARROTS
– FINE CHOPPED
– A POMEGRANATE TO DECORATE
DRESSING:
2 LEMON JUICES
OLIVE OIL
-A LITTLE BIT OF SALT
-1 PACK OF ROCKET 120 G
-1 CUCUMBER (CUCUMBER) ‘
-2 AVOCADO
– 1/2 LETTUCE
– SPINACH 150 G
– CHEESE (FETA)
-8 SLICED STRAWBERRIES
-400 G OF VERY FINE SLICED PURPLE CABBAGE
DRESSING 80 ML
– 2 GLASSES OF HOT WATER
– 2 COUSCOUS GLASSES
– 1 BROCCOLI
– 1 BAG OF PEA SKIN
– A BIT OF SALT (10 G)
– 30 G OF ALMONDS
– 5 G OF GROUND CHILLI
– 50 G OF SUNFLOWER SEEDS
– 50G OF PUMPKIN SEEDS
– 50G DRIED BLUEBERRIES (CRANBERRY)
– 1 SPOON OF GRATED GARLIC
– 115 ML OF SOYA
– 2 SPRING ONION SPOONS ONLY THE GREEN PART
– 1 SPOON OF GINGER
– 5 SPOONS OF CANE SUGAR
– 1 SPOON OF SESAME SEEDS
– 2 SPOONS OF SESAME OIL
– 115 ML OF RICE VINEGAR
– 115 ML OLIVE OIL
– COOK AT 240 DEGREES POER 8 MINUTES AND A HALF
– MARINATE IT WITH
- SALT
- SESAME
- SOYA SAUCE
- TERIYAKI SAUCE
Ice cream
– 400G OF VEGETABLES
– 1 PEPPER (SLICED)
– 1 TIN OF CHICKPEAS
– 50G OF SUNFLOWER SEEDS
– A LITTLE BIT OF SALT
– PUT THE RADICCHIO; IF WE DON’T HAVE IT, USE TOMATOES
(KALE DRESSING – AT THE END)
– SPOONS OF MUSTARD, THE ONE WITH SEEDS
– 3 SPOONS OF HONEY
– 1 SPOON OF SALT
– HALF SPOON OF PEPPER
– 236 ML (OF OLIVE OIL) USE THE MEASURER
– 2 SPOONS OF RICE VINEGAR (ALSO BALSAMIC VINEGAR)
-1 RED CABBAGE CUT INTO FINE STRIPES
– PEELED AND GRATED CARROTS
– FINE CHOPPED
– A POMEGRANATE TO DECORATE
DRESSING:
2 LEMON JUICES
OLIVE OIL
-A LITTLE BIT OF SALT
-1 PACK OF ROCKET 120 G
-1 CUCUMBER (CUCUMBER) ‘
-2 AVOCADO
– 1/2 LETTUCE
– SPINACH 150 G
– CHEESE (FETA)
-8 SLICED STRAWBERRIES
-400 G OF VERY FINE SLICED PURPLE CABBAGE
DRESSING 80 ML
– 2 GLASSES OF HOT WATER
– 2 COUSCOUS GLASSES
– 1 BROCCOLI
– 1 BAG OF PEA SKIN
– A BIT OF SALT (10 G)
– 30 G OF ALMONDS
– 5 G OF GROUND CHILLI
– 50 G OF SUNFLOWER SEEDS
– 50G OF PUMPKIN SEEDS
– 50G DRIED BLUEBERRIES (CRANBERRY)
– 1 SPOON OF GRATED GARLIC
– 115 ML OF SOYA
– 2 SPRING ONION SPOONS ONLY THE GREEN PART
– 1 SPOON OF GINGER
– 5 SPOONS OF CANE SUGAR
– 1 SPOON OF SESAME SEEDS
– 2 SPOONS OF SESAME OIL
– 115 ML OF RICE VINEGAR
– 115 ML OLIVE OIL
– COOK AT 240 DEGREES POER 8 MINUTES AND A HALF
– MARINATE IT WITH
- SALT
- SESAME
- SOYA SAUCE
- TERIYAKI SAUCE
Slushie
– 400G OF VEGETABLES
– 1 PEPPER (SLICED)
– 1 TIN OF CHICKPEAS
– 50G OF SUNFLOWER SEEDS
– A LITTLE BIT OF SALT
– PUT THE RADICCHIO; IF WE DON’T HAVE IT, USE TOMATOES
(KALE DRESSING – AT THE END)
– SPOONS OF MUSTARD, THE ONE WITH SEEDS
– 3 SPOONS OF HONEY
– 1 SPOON OF SALT
– HALF SPOON OF PEPPER
– 236 ML (OF OLIVE OIL) USE THE MEASURER
– 2 SPOONS OF RICE VINEGAR (ALSO BALSAMIC VINEGAR)
-1 RED CABBAGE CUT INTO FINE STRIPES
– PEELED AND GRATED CARROTS
– FINE CHOPPED
– A POMEGRANATE TO DECORATE
DRESSING:
2 LEMON JUICES
OLIVE OIL
-A LITTLE BIT OF SALT
-1 PACK OF ROCKET 120 G
-1 CUCUMBER (CUCUMBER) ‘
-2 AVOCADO
– 1/2 LETTUCE
– SPINACH 150 G
– CHEESE (FETA)
-8 SLICED STRAWBERRIES
-400 G OF VERY FINE SLICED PURPLE CABBAGE
DRESSING 80 ML
– 2 GLASSES OF HOT WATER
– 2 COUSCOUS GLASSES
– 1 BROCCOLI
– 1 BAG OF PEA SKIN
– A BIT OF SALT (10 G)
– 30 G OF ALMONDS
– 5 G OF GROUND CHILLI
– 50 G OF SUNFLOWER SEEDS
– 50G OF PUMPKIN SEEDS
– 50G DRIED BLUEBERRIES (CRANBERRY)
– 1 SPOON OF GRATED GARLIC
– 115 ML OF SOYA
– 2 SPRING ONION SPOONS ONLY THE GREEN PART
– 1 SPOON OF GINGER
– 5 SPOONS OF CANE SUGAR
– 1 SPOON OF SESAME SEEDS
– 2 SPOONS OF SESAME OIL
– 115 ML OF RICE VINEGAR
– 115 ML OLIVE OIL
– COOK AT 240 DEGREES POER 8 MINUTES AND A HALF
– MARINATE IT WITH
- SALT
- SESAME
- SOYA SAUCE
- TERIYAKI SAUCE
Pop-Corn
– 400G OF VEGETABLES
– 1 PEPPER (SLICED)
– 1 TIN OF CHICKPEAS
– 50G OF SUNFLOWER SEEDS
– A LITTLE BIT OF SALT
– PUT THE RADICCHIO; IF WE DON’T HAVE IT, USE TOMATOES
(KALE DRESSING – AT THE END)
– SPOONS OF MUSTARD, THE ONE WITH SEEDS
– 3 SPOONS OF HONEY
– 1 SPOON OF SALT
– HALF SPOON OF PEPPER
– 236 ML (OF OLIVE OIL) USE THE MEASURER
– 2 SPOONS OF RICE VINEGAR (ALSO BALSAMIC VINEGAR)
-1 RED CABBAGE CUT INTO FINE STRIPES
– PEELED AND GRATED CARROTS
– FINE CHOPPED
– A POMEGRANATE TO DECORATE
DRESSING:
2 LEMON JUICES
OLIVE OIL
-A LITTLE BIT OF SALT
-1 PACK OF ROCKET 120 G
-1 CUCUMBER (CUCUMBER) ‘
-2 AVOCADO
– 1/2 LETTUCE
– SPINACH 150 G
– CHEESE (FETA)
-8 SLICED STRAWBERRIES
-400 G OF VERY FINE SLICED PURPLE CABBAGE
DRESSING 80 ML
– 2 GLASSES OF HOT WATER
– 2 COUSCOUS GLASSES
– 1 BROCCOLI
– 1 BAG OF PEA SKIN
– A BIT OF SALT (10 G)
– 30 G OF ALMONDS
– 5 G OF GROUND CHILLI
– 50 G OF SUNFLOWER SEEDS
– 50G OF PUMPKIN SEEDS
– 50G DRIED BLUEBERRIES (CRANBERRY)
– 1 SPOON OF GRATED GARLIC
– 115 ML OF SOYA
– 2 SPRING ONION SPOONS ONLY THE GREEN PART
– 1 SPOON OF GINGER
– 5 SPOONS OF CANE SUGAR
– 1 SPOON OF SESAME SEEDS
– 2 SPOONS OF SESAME OIL
– 115 ML OF RICE VINEGAR
– 115 ML OLIVE OIL
– COOK AT 240 DEGREES POER 8 MINUTES AND A HALF
– MARINATE IT WITH
- SALT
- SESAME
- SOYA SAUCE
- TERIYAKI SAUCE