Vegetable burgers
Do you have leftover vegetables you want to reuse for something else? Here’s a recipe for you to creatively transform your lunch or dinner.
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Do you have leftover vegetables you want to reuse for something else? Here’s a recipe for you to creatively transform your lunch or dinner.
Wondering what to do with the boiled carrots and zucchini left from making vegetable broth? Wishing you could turn your leftover vegetables into a new, colourful dish? Then keep reading, as we came up with a way to use them
This unique and fresh traditional recipe from the beloved islands of surfers, Hawaii, is usually made with raw fish, rice, and vegetables. The Poke Bowl, which literally means bowl of diced food – poke or poké (pronounced “poh-kay”) in Hawaiian
Chickpeas, the third most widely produced legume in the world, are also known as “the poor’s meat”. Their omega 3 content makes them an excellent ally to ensure cardiovascular health and reduce “bad” cholesterol (LDL). Get your fill of iron
Preparation time: 15 minutes Difficulty: easy Ingredients (serves 4) 50 gr of boiled chickpeas 2 cloves of garlic 2 spoons of tahin juice of one lemon ( 3 tablespoons of Limmi lemon juice) 1 sprig of parsley 1 pinch of Cayenne pepper 2
Ingredients (serves 4) 500 gr medium couscous 500 ml of warm or lukewarm water (but not hot) 2 large lemons’ juice (6 tablespoons of Limmi lemon juice) + grated rind (just the yellow part!) chopped sweet herbs: parsley, coriander, mint, chive
