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Wash the vegetables well and chop smaller than with a regular salad.
Chop the basil as finely as possible, and add over the salad.
Cut the walnuts, but not very small, to keep their flavor, and complete with sunflower seeds.
Season with walnut oil, and serve immediately. If you don't have walnut oil, olive oil works, or any other oil you like.
Walnut oil is very good, and very healthy, having a lot of beneficial properties for the body. It ranks first among unsaturated oils, ahead of soybean oil (50-60%) and corn oil (40-50%), for its anticholesterol properties. It is also indicated for people suffering from high blood pressure, people who are on a diet, or people with intense intellectual and physical activities.
Mom knows everything
Recommended recipe after the age of 1 year
Why eat chia seeds:
Chia seeds are some of the most nutrient rich foods in the world, representing an extraordinary source of fiber, antioxidants, proteins, vitamins, minerals. Read more about Chia seeds
- 50 g of chia seeds
- 150 ml water
- a small onion
- lemon juice
- 2-3 tablespoons grape seed oil
- a pinch of sea salt
- fresh basil
Chia seeds increase their volume up to 9 times. I chose to put about 3 parts water and one part of seeds because my son and I like to chew them raw, so I preferred to keep the consistency of these seeds as crunchy as possible. Depending on the taste of each, they can be made even softer, with a more pasty consistency, adding more water.
Rub for a few minutes until the seeds absorb all the water, obtaining a slightly gelatinous paste. Add salt and lemon juice and mix well for 1-2 minutes. Then add the oil little by little, like mayonnaise. At the end, add a little fresh basil.
The dish is served on slices of toast, along with fresh vegetables: peppers, tomatoes, cucumbers.
Pesto with walnuts & # 8211 video recipe
Below you can find the recipe in video format - it is extremely easy and worth trying !!
Can pesto sauce be frozen?
Yes, it can be frozen and stored for up to two months. It can be put in jars, small sealed bags or it can be frozen in portions in the ice cube tray.
Either way you choose to keep it is very good especially when you come home and have nothing to eat.
Boil some pasta, add the pesto sauce and dinner is ready !!
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How to make tabbouleh salad with quinoa & # 8211 Best Tips & Tricks
1. How to cook quinoa for taboo salad
As I told you, before making taboo salad, you have to cook quinoa and here's how:
- Rinse it well under running cold water even if you buy it pre-washed. This is because it has a bitter coating that sometimes remains even if it is pre-washed and can alter the taste of the tabouleh salad.
- Use a quinoa-water ratio of 1: 1.5. Most of the time you will see that a 1: 2 ratio is recommended, but I have found that this makes it a little too soft for my taste. I like quinoa to be rather al-dente and to get this texture you don't have to put so much water.
- Always boil it in salted water for flavor and you can go even further and cook it in concentrated vegetable soup. Or, you can add different spices such as paprika, oregano, thyme or garlic salt.
- Bring to the boil until it absorbs all the water. When ready, take the pot off the heat and let it sit with the lid on for about 5 minutes.
Good! Now you are one step closer to making the best quinoa tabbouleh salad recipe.
Let me show you how to make it even better, adapting it to your tastes.
2. How to adapt the quinoa taboo recipe to your tastes
First of all, you can use different types of greens such as basil, coriander, parsley, etc.
Secondly, you can make this taboo salad with any kind of tomatoes. I prefer cherry tomatoes and I think they make a very delicious salad, but you can use your favorite type.
You can use any kind of onion, but the red one will give it a more intense flavor while the green onion, a milder flavor. In addition, you can add chopped garlic (to taste) and if you want to make it more nutritious you can add cooked chickpeas.
Now let's see what to serve with this delicious quinoa tabbouleh salad.
3. What can we serve tabbouleh salad with quinoa
As I mentioned at the beginning of this article you can serve this taboo salad with quinoa as a main course or as a side dish.
It is very nutritious on its own and can be a very healthy lunch or dinner. But I know that many of you are more greedy and a vegan quinoa salad is not enough to satisfy your cravings.
If you fit the description, then here are some good ideas you can use:
That's all dear. Now you are more than ready to make the best quinoa tabouleh salad recipe.
As usual, don't forget to take pictures after cooking it and post them on Instagram with the @theblondelish tag so I can see how it turned out.
And if you liked this video recipe and want to see more like it, please subscribe to my YouTube Channel.
Salad with seeds, nuts and basil - Recipes
Asparagus is a vegetable with special properties and very rich in nutrients. Contains significant amounts of folic acid, potassium, vitamin K, vitamin C, vitamins A, B1 and B6. It also has a high content of fiber and antioxidant and anti-inflammatory substances.
Eating asparagus is especially useful for heart, bone and digestive health.
Ingredients for 2 servings
- 8-10 asparagus stalks
- 100 gr green salad
- 1 clove garlic
- 1 tablespoon olive oil
- 2 tablespoons extra virgin olive oil
- 50 g goat cheese
- 10 green olives
- 2 tablespoons walnut kernels
- 2 tablespoons hemp seeds
- 1 tablespoon sesame seeds
- 1/3 red pepper
- 1 teaspoon mustard
- 1 teaspoon maple syrup
- 1 tablespoon lemon juice
- salt, pepper, dried basil
- optional - 2 tablespoons parmesan
Peel the asparagus from end to end, leaving the green part unclean with buds, and cut a little from the end. Put water in a pot to boil, then put the asparagus cut into 3 and let it boil for 4-5 minutes. Strain with cold water to keep it green. Then put it in a pan with a tablespoon of olive oil and stir constantly until it gets a golden color. Turn off the heat and mix the asparagus with the finely chopped garlic and a tablespoon of lemon juice.
In a bowl put the washed and chopped salad as desired, sliced pepper, diced cheese, walnuts, olives, salt, pepper and basil, then mix with asparagus.
Make a dressing of 2 tablespoons of olive oil, a teaspoon of mustard and a teaspoon of maple syrup, then pour over the salad. Mix the ingredients well and sprinkle the hemp and sesame seeds.
Serve with bread croutons and, optionally, 1-2 tablespoons parmesan.
Note: For fasting, replace the cheese with 2 tablespoons of inactivated yeast flakes.
Maybe it's not the creamiest basil pesto which I have made so far, but I assure you that it is so tasty and fragrant that I would eat it for breakfast. Anyone who knows me knows how much I love basil and its fragrance, which is why I never miss a few pots as long as the season lasts.
When I pick it, I make basil pesto for the first time, so I have it at hand whenever I need it. It is enough to boil some pasta, to season them with pesto and I quickly got a quick lunch or a tasty dinner. But even radically changing the taste of a grilled chicken breast, for example a teaspoon spread on a hot steak, makes a difference. It is a delight but also in mashed potatoes, also gives a great taste to cereal salads, tomatoes, bruschettas or grilled vegetables.
This time, I had time and made it by hand but it can be prepared just as well and much faster, with the help of a blender or food processor.
- 50 g fresh basil leaves
- 2 cloves of garlic
- a teaspoon of coarse salt
- 15 g pine seeds
- 80-100 g race parmesan
- 100 ml of extra virgin olive oil
How to prepare basil pesto
Choose beautiful, fresh, spotless basil leaves and wipe them with a cloth. Don't wash them!
In a mortar or in a ceramic bowl, crush the garlic cloves together with the salt.
When they have become a paste, start adding the basil leaves, one hand at a time.
After you have finished crushing the basil leaves, add the pine seeds.
Continue with the Parmesan cheese. If you also have pecorino cheese, replace a third of Parmesan cheese in combination, it will taste even better.
And at the end, incorporate the oil into the wire, stirring constantly.
That's it, I got a delicious and delicious basil pesto. It can be stored in jars for 2-3 days in the refrigerator, it is important to cover it with a thin film of oil. Or, if you make larger quantities, in the freezer, in small plastic knives.
*As I told you at the beginning of the article, you can make a good and creamy pesto in a blender or robot. Put all the ingredients in the blender, except for the oil and mix carefully (the blades should not heat up too much because the pesto will have a bitter taste). Pour the oil into the wire and mix until you get a homogeneous and creamy composition.
After I finished making pesto, I used it to season some wholemeal pasta. A real delight!
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Grilled Mackerel With Pepper And Orange Salad
1. Heat a grill pan. Peel a squash, grate it and slice it. Put the peppers and mackerel on a grill and grease with a little olive oil. Leave for 10-13 minutes, until the fish is cooked, then remove the fish. Leave the peppers for a few more minutes until they are cooked.
2. Meanwhile, grate the orange peel in a bowl. Then clean and segment, taking care to stop 6 pieces. Put the rest in a bowl. Chop the parsley and add the arugula, roasted pine nuts and a tablespoon of olive and pepper oil.
3. To make the dressing, put the 6 pieces of oranges in a chopper, add the basil, 3 tablespoons of olive oil, salt and pepper and mix until a paste is formed.
4. Portion the salad, add the mackerel and the dressing and serve with toast.
Walnut and orange cake
Cake with walnuts and oranges, is a recipe without flour, with top with walnuts and cocoa and mascarpone cream, whipped cream and oranges, without gelatin. A special taste, sweet-sour-discreet bitter from cocoa and walnut. Wrapped in crispy bar of caramel sugar and walnuts.
I made this cake when Good appetite blog with Gina Bradea turned 3 years old. It's a birthday recipe and I guarantee you that the result is wonderful! & # 128578
What we need for the walnut and orange cake recipe:
- For the countertop:
- For the countertop:
- -6 husband eggs
- -180 g of sugar
- -50 g melted butter
- -150 g walnuts or almonds, hazelnuts, ground
- -50 g cocoa
- -1 salt powder
- -400 g mascarpone
- -400 g natural whipped cream
- -shell from 2 oranges
- -juice from 1 orange
- -a little vanilla (seeds from half a pod or 1 teaspoon of pasta)
- -100 g of honey or sugar
- For the walnut bar
- -300 g walnut kernels
- -300 g sugar
- For decoration
- -orange slices or whatever you want, according to your imagination
How to make a cake recipe with walnuts and oranges:
1. Countertop & ndash for a shape with a diameter of 20-22 cm.
The first time the countertop is made. It's not hard to do, but it takes time to cool down. Being without flour, it is very fragile and must be very cold.
You can see here how to make the top, for the cake recipe with walnut top and caramel cream, I explained everything in detail. Let the countertop cool well and so you can slice it nicely, I recommend putting it in the freezer for 30 minutes
2. Make the cream
Put whipped cream (with a minimum of 30% fat) and mascarpone, very cold, directly from the refrigerator and beat at high speed with the mixer.
Be careful, the cream is made quickly, so sit next to the mixer or robot. In 3-4 minutes it's ready. Add sugar or honey, orange peel and orange juice and mix gently, from bottom to top.
Cut the top into 3 slices. In the form in which the countertop was baked, lined with baking paper, put the slice that was down first - this will be the face of the cake, because it is the straightest.
Put 1/3 of the cream, add the second sheet, add again 1/3 of the cream. Put the last sheet of worktop and press lightly, to be straight.
Nuts / Seeds (172 products)
The diet we adopt plays a crucial role in the health of our body and our well-being. We may not always be able to eat properly, but there are certain ways we can make sure we get the nutrients we need. We can choose to introduce superfoods or supplements into our daily routine or, more easily, we can choose to eat more nuts and seeds. They are rich in minerals, vitamins, fiber and protein and it is easy to consume them daily as snacks or recipes, in various culinary preparations (salads, soups, pears, etc.).
Biosano.ro offers you a diverse range of seeds at advantageous prices, unprepared, which includes: chia seeds, sesame seeds, pumpkin seeds, sunflower seeds, flax seeds, psyllium seeds, as well as nuts: cashews, macadamia nuts, brazil nuts, almonds, hazelnuts.
Discover the benefits of seeds!
Chia seeds - They are a superfood that is rich in Omega 3 fatty acids that help the nervous system function, fiber that helps digestion and helps detoxify, as well as antioxidants that help you stay healthy all the time.
Flax seeds - They are an excellent source of vitamins, help digestion, detoxify the colon and help you better absorb nutrients from your diet.
Black Cumin Seeds - They have been used since antiquity as an alternative medicine for various ailments, from back pain, constipation to diabetes, hypertension and liver disease.
Sunflower seeds - They are a real source of energy and have a large amount of vitamin E. Among their benefits we mention that they can help reduce bad cholesterol, blood pressure and can help control blood glucose.
Granola with seeds and walnuts
For an energetic breakfast, you should try making this granola mix with seeds and walnuts at home! You will notice big differences between the cereals you usually eat and a portion of granola and I promise you will not go back to the ordinary cereals, which I am sure you are already bored. True?
Granola, granola & # 8230great trend with this granola. I'm sure you've seen these packages with a mixture of cereals advertised in supermarkets, on TV or on the internet. Well, if the Europeans have muesli, the Americans have not let themselves down. They came to the market with granola. They gave it so much publicity that it became a trend, a must-eat. In Romanian, a MUSAI on the list of foods you eat.
The only downside to granola packs in stores is that manufacturers add too much sweetener (honey, sugar, agave / maple syrup). They take granola away from the concept of & # 8220healthy & # 8221. As with musli, I prefer to make my granola mix at home. In this way I take care of the quantity and quality of the ingredients I choose to use.
This time we went for a variant consisting of oatmeal, mix of 4 seeds and walnut kernels. The combinations for granola are innumerable, you just need a little imagination.
What can you put in a granola
- Grains / cereals : oatmeal, rye flakes, amaranth, quinoa, millet (you can opt for a granola without including this category)
- Dried fruits: cranberries, raisins, dates, dried apricots, etc. (must be added at the end, only when you have removed the tray from the oven so as not to burn)
- Seeds: sunflower, pumpkin, flax, sesame, chia
- Oilseeds: walnuts, hazelnuts, peanuts, pistachios, cashews, almonds, Brazil nuts
- Spices: cinnamon, ginger powder, turmeric nutmeg, cocoa, carob powder, salt (the brave ones can also add dried herbs: rosemary, basil)
In addition, the recipe also requires the use of small amounts of a type of oil (preferably coconut) and a liquid sweetener (honey, agave / maple syrup), because they help to form that crunchy texture. Salt, let's not forget salt. Salt is what highlights all the flavors of granola, so it is imperative to add salt to your mix. Who likes chocolate, can add small pieces of chocolate, but only after removing the tray from the oven and the mixture has cooled completely, so as not to melt the chocolate.
Why eat granola?
Many labeled granola as unhealthy and caloric, but referred to those sugar-filled mixes in supermarkets. If you make your favorite mix at home, you can consume it without any problem, but in moderation (50 gr. Are enough for breakfast). Consumed in the morning, it will charge you with energy, it will provide you with a good dose of fiber that will make you feel full. Depending on the ingredients you choose to use for the mix, you can have good sources of vitamins, minerals, protein and healthy fats.
This time the mix I chose looks like this:
250 gr. Oatmeal
70 gr. seed mix (sunflower, pumpkin seeds, flax, sesame)
70 gr. walnut kernels
a teaspoon of cinnamon
a pinch of salt
a tablespoon of honey (or any other sweetener: agave / maple syrup)
3 tablespoons coconut oil
30 gr. coconut chips (may be optional or replace with coconut flakes)
* If you do not want to add any sweetener, you can give up honey
Put the first 5 ingredients listed above in a bowl and mix them. Put 1 tablespoon of honey, the 3 tablespoons of coconut oil on top and mix everything well with one hand.
Place the granola mixture on a baking sheet and put the tray in the preheated oven at 180 ° C for 15-20 minutes, until you see that everything is browned. Every 5 minutes, remove the tray and mix the mixture so that it does not burn and browns nicely on all sides.
After 15-20 minutes, remove the pan from the oven, add the coconut chips and mix the whole composition. I didn't put the coconut chips on from the beginning because I didn't want them to burn too hard.
After the granola has cooled, transfer the mixture to an airtight container / jar, glass pan or jar. Keep the container at room temperature.
Serve with pleasure in the morning, along with fruit, yogurt or milk!
Here is my suggestion for serving: 4-5 tablespoons of plain yogurt (approx. 200 gr.), 4 tablespoons (30-50 gr.) Granola with seeds and walnuts, a few slices of banana and 1 handful of black currants.
A perfect breakfast that will fill you with energy for the first part of the day.