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Tuesday September 10th, 2013

Nettle soup

Nettle soup
Posted in : Soups, Weight loss recipes on by : fleur
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For 3 servings: 200-250 g nettles, washed 3 potatoes, sliced 1 large carrot, sliced 1 onion, chopped 1 small parsnip, sliced 3 cloves of garlic, mashed salt and papper, to taste In a souppan put the vegetables and a little water (enough to cover). Cook for 5 minutes and than add the nettles. When the vegetables are cooked add the ​​garlic and cook for another 2-3 minutes. Puree the soup with a blender / food processor until smooth. Add salt and pepper to taste and garnish with olive oil. Note: Pick the nettles early in the spring (march/april) when the plant is very young. Pick only the tips and use gloves. The nettles are  tasty, nutritious and absolutely free!

Tuesday September 10th, 2013

Chickpea patties

Chickpea patties
Posted in : Appetizers on by : fleur
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300 g cooked chickpeas 3-4 tablespoons flour 1 large onion, finely chopped 4-5 cloves of garlic, mashed 1 tablespoon seasoning mix (coriander-, cumin-, allspice-, paprika-, juniper-, garlic-, mustard powder) 1/2 teaspoon dried thyme parsley, finely chopped dill, finely chopped salt and pepper, to taste oil for frying Blend the chickpeas  with a blender / food processor or  with a fork. Add all the ingredients and mix well. Form little balls with wet hands, dredge through flour  and fry in hot oil until golden brown. Serve with  vegetables, mustard, rice, mashed potatoes, salads … Note: fry first one piece, if  won’t hold together, add more flour to the mixture and try again.

Tuesday September 10th, 2013

Vegan asparagus soup

Vegan asparagus soup
Posted in : Soups, Weight loss recipes on by : fleur
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For 4 servings: 1/2 kg asparagus, chopped 1 large onion, chopped 250 g vegetable cream/250 ml unsweetened soy milk 1-4 tablespoons flour a handful  frozen peas (optional) 1 carrot, finely sliced (optional) parsley, finely chopped, to garnish salt and pepper Cook the asparagus and the onion in 1 l water, for about 10 minutes. Remove from the heat and blend with a hand blender until smooth. Add the peas and the carrots and simmer for another 5 minutes. Separately, mix the vegetable sour cream with a tablespoon of flour (or the soy milk  with 4 tablespoons flour) and pour over the soup. Let it cook for 3-4 minutes, until thick. Add salt and pepper to taste. Garnish  with parsley and a little olive
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Monday September 9th, 2013

Calcium

Calcium
Posted in : Nutrition on by : fleur
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Sorry, this entry is only available in Română.

Monday September 9th, 2013

Hello world!

Posted in : Uncategorized on by : fleur
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Welcome to WordPress. This is your first post. Edit or delete it, then start blogging!