by Caroline Westling | Mar 1, 2016
( A jar) 2 cup chickpeas (cooked previously) 4 tbsp melted coconut oil, or olive oil 1 tsp turmeric powder 1 tsp coriander powder 1 tsp cumin powder Two pinches cayenne powder Two pinches sea salt Sesame seeds Fresh rosemary leaves Preheat the oven to...
by Caroline Westling | Mar 1, 2016
(4 bowls) Green leaves (green kale or spinaches…) ½ cup quinoa (cooked previously) 4 beetroots 2 oranges 2 apples ½ cup pumpkin seeds ½ lemon Olive oil A pinch cayenne powder Sea salt Tahini dressing: 2 tbsp tahini (sesame paste) 3 tbsp olive oil...
by Caroline Westling | Mar 1, 2016
( A jar) 3-4 beetroots 3 tbsp olive oil 2 tbsp tahini (sesame paste) 4 tbsp lemon juice 1 garlic clove 1 tsp cumin powder 1 tsp coriander powder Sea salt & black pepper Preheat the oven to 200°C. Peel and cut the beets in small pieces. Place the...
by Caroline Westling | Mar 1, 2016
(3-4 bowls) 1 cup mung bean or split mung dal (soaked for at least 8 hours) 4 ½ cup water ½ tsp mustard seeds 1 tsp cumin seeds 1 tsp turmeric powder ¼ green chili pepper (optional) 1 tsp coriander powder 2 garlic cloves 2 tbsp lemon juice 2 tbsp coconut oil 1...
by Caroline Westling | Mar 1, 2016
( 2 wraps) Wrap: 1 cup buckwheat flour 1 cup water 1 tsp curry powder 1/2 tsp turmeric powder Sea salt Coconut oil to fry Filling: Fresh green leaves Sprouts (alfalfa, broccoli…) 1 avocado (sliced) 1 sweet potato (roasted in the oven...
