Domaći pesto sos sa avokadom i orasima 🥑🌱 Recept: ~ puna šaka baby spanaća + šaka svežeg bosiljka (ako nemate svež dodajte sušeni, i dve šake spanaća)
~ pola avokada
~ 150g pečenih oraha (5 min u rerni na 175 C)
~ sok od jednog limuna
~ 1/3 šoljice maslinovog ulja
~ so & biber
// možete da dodate dva čena belog luka, ako volite 🙂
Sipajte sastojke u procesor i blendirajte pet minuta. Par puta zastanite i promešajte, skupite sa ivica, ako zatreba. Ako je gusto dodajte još malo ulja.
Čuvajte u frižideru do 3 dana, u poklopljenoj posudi.
Poslužite ga uz pastu, sendviče ili povrće iz rerne 🌱
F o o d f o r T h o u g h t🍅 had a quick forage in the garden after being away for the weekend. Not only do I love my garden for the amazing produce but also the mental health benefits. After work days you’ll find me taking a moment in the green space + playing with the chickens, the neighbour’s cat + listening to cockatoos. In my first year of university I learnt the health benefits of engaging in green spaces & the correlation of interacting with animals and reduced negative physiological health effects. Our lifestyles are so busy now - don’t forget to take 5 & be kind to yourself. Look after this world as we only get one + what we usually enjoy, this world has given it to us - so treat it nice so you can continue to enjoy it. Oh and look at my produce plate. Yum.
Grilled fish, low and slow!! The basa fish had sesame oil and garlic infused EVOO, grated fresh ginger, sliced shallots and pepper. Steamed then quickly stir fried vegetables in the same pan with Sesame and garlic infused evoo also picking up any flavours left in the pan. So good. Veggies are corn, carrot, potato, bok choy, broccoli, mushroom and yellow capsicum. Great flavour and no added salt, it just doesn't need it. What did you have for dinner tonight?
DISH of the | DAY18
To celebrate this years Veguary 2018, we’re posting a new recipe EVERY DAY! Which is sure to make February that little bit tastier. Try it out TODAY.
Treat: Tofu Mango Curry ( V )
Credit: Lauren Caris Cooks
1 block (200g) Firm Tofu
1 White Onion
1 inch Piece of Fresh Ginger (peeled)
3 cloves garlic (peeled)
1 tsp Chilli Paste
1/2 tsp Garam Masala
1/4 tsp Ground Cumin
3/4 cup (180ml) Mango Puree*
1 can (400g/14oz) Coconut Milk
2 Bay Leaves
1/4 tsp Salt
Chop the tofu into 1 inch cubes. Heat a little oil in a frying pan and fry for 5-7 minutes, turning the pieces until they are golden brown on all sides. Take off the heat and set aside.
Place the onion, ginger and garlic into a food processor or blender, and blitz until you have a smooth puree. Heat another large skillet with a teaspoon of oil and fry the puree with the chilli paste, garam masala and ground cumin for 10-15 minutes on a medium/high heat until most of the moisture is gone.
Add the mango, coconut milk, bay leaves and salt and stir so everything is combined. Bring to a simmer.
Add the tofu and stir in so it's coated with sauce, then simmer for another 5-10 minutes until the sauce is reduced and thick.
Serve with rice, fresh coriander and a drizzle of soy or coconut yoghurt.
Full Instructions Below:
Focused on the 💚💪🏾 Craft ... I love to Meal Prep !
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