Tuesday, 16 October 2012

A simple Tasty Balancing Menu

Breakfast: Greens Smoothie
Lunch: Papaya & Pomegranate Quinoa Salad
Snack: Spiced Nuts
Dinner: Butternut Squash Dhal
Desert: Buckwheat Tortilla & Home made Dip

Butternut Squash Dhal Cooking Instructions

*Combine 1 onion, ½ can unsweetened coconut/almond milk, garlic, 2 chili peppers, garam masala, 3-4 sun-dried (or normal) tomatoes, cinnamon, cumin, salt, coriander,2 tbs stock & blend into a puree.

*Heat olive oil then add the mix with 2 cups of veg stock, 2 more chopped/peeled tomatoes & 1 butternut squash diced.

*Cook for 10 mins while stirring regularly. Add handful of spinach leaves, ½ can black eye beans or chickpeas & cook for another 10 mins.

Serve with 50g whole meal rice spiced with saffron.

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