I have started this 12 weeks gym programme and I am always hungry !! I came up with this easy “Buckwheat & kale tabouleh recipe. Full of nutrients and easy to prepare. It can be made in advance and will last for few days.
I can guarantee that you will not be hungry for a little while after eating the taboule ♥
Buckwheat & kale tabouleh
- 1 Bunch of kale (rib removed)
- 4 tomatoes (chop in small cubes)
- 1 yellow pepper (chop in cubes)
- 1 shallot (finely chopped)
- 1 cup of sprouted chick peas
- 1 cup of buckwheat (soaked for 8hours and dehydrated for 1 to 2 hours)
- 1 lemon (the juice of one lemon)
- 2 tbs of olive oil
- Place the kale in a food processor with the S blade
- Process until the kale is finely chopped
- Place the kale in a bowl, add the lemon juice and olive oil, massage gently
- Add the tomatoes, yellow pepper, shallots, sprouted chick peas and the buckwheat
- Stir well and serve
- The taboule can be kept in the fridge up to 3 days
I love zucchini noodles, it’s versatile and fresh, and by playing around with the sauce it never gets boring. One my favourite of the moment is a mix of coconut and pomegrenate: I scrap some fresh coconut, then blend it with an orange, fresh ginger, flaxseed and some garlic. The pomegrenate gives this dish a sweet flavour and the olives add a sour taste, the result is very tasty.
zucchini zoodles & coconut, orange dressing
- 2 or 3 green or yellow zucchinis
- 10 black olives
- 1 pomegrenate (seeded)
- Half of cucumber (chopped in small cubes)
- Half red onion
- Slice of orange (garnish)
- 1 to 2 coconut meat
- 1 orange
- 1 thumb of ginger
- 2 tbs of coconut water
- 1 garlic clove
- 1 ts of flax seed
- salt & pepper to taste
- Use a spiruliser or a julienne to make zucchini ribbons.
- Chop the onions and cucumber, place all the ingredients in a big salad bowl.
- To make the dressing place the coconut meat,orange, flax seed, ginger, garlic and coconut water in a blender, blend until smooth.
- Pour the dressing over the noodles, stir and enjoy
I love Rawnola! It is easy to make and full of nutrients, you can add some vegetal milk, coconut yogurt or even sprinkle it on your salads.
Cashews and walnuts are a good source of potassium, iron and zinc. My favourites are almonds, I used to think that they were part the nut family when actually they are seeds from the almond’s fruits. Almonds contains : Biotin, vitamin E, vitamin B12, manganese, magnesium,fibre.
Adding a handful of almonds in your daily routine can boost energy, strengthen the immune system, improve skin health, reduce heart disease and help loosing weight. I think of almonds as a magic seed.
Pumpkin and sunflower seeds are a very good source of protein, rich in iron, vitamin E, magnesium and omega 3.
Fennel seeds are rich in fibre, they are a concentrate source of minerals, iron, calcium, potassium and manganese.
Amaranth is one of my precious little seed: gluten free, it contains calcium, potassium and iron. It is also a very good source of protein and is a very versatile so can be used in many different ways.
I am sharing my recipe for Rawnola but you can adapt it depending on what you have in your cupboard.
- 1 cup of cashews
- 1 cup of walnut
- 1 cup of almond
- 50g of coconut chip
- 50g organic dried cramberries
- 50g sunflower seeds
- 50g pumpkind seeds
- 2tbs of fennel seeds
- 50g amaranth pops
- Roughly crush your cashews, almonds and walnuts in your food processor. Not to much as you want to keep it crunchy.
- Add the rest of your dried fruits and seeds.
- Store for 1 week in a jar ... Enjoy