Ingredients:
- 2 bunches of asparagus
- 1 onion
- 2-3 garlic cloves
- Coconut milk (tinned one)
- Coconut oil/butter (for frying)
- 1 litre of water (or more if needed)
- Himalayan salt and ground pepper (to taste)
1. Chop the asparagus heads off and put them away for now.
2. Chop the rest into pieces and fry them using coconut oil or butter.
3. Add chopped onion and garlic.
4. Pour water and coconut milk to make it creamier.
5. Blend everything together.
6. Add himalayan salt and pepper to taste.
7. Fry the heads for 2-3 min. using coconut oil or butter on a different sauce pan.
8. Lightly season them with himalayan salt and pepper and decorate the cream soup by putting them on top.
Enjoy!
Ingredients:
- 4-5 small peppers (red or orange)
- 1/2 cup of quinoa (you can change it to rice or couscous)
- 300g of mushrooms
- 1 onion
- 1 egg
- 2 garlic cloves
- Coconut oil or butter for frying
- 1 tsp. of Italian seasoning/herbes the provences (oregano, thyme, basil)
- Himalayan salt to taste
Stuffing:
1. Cook 1/2 cup of quinoa in 3/4 cup of water for around 20-25 min.
2. In the meantime, fry the mushrooms and onion using a little bit of coconut oil or butter.
3. Turn the heat off and add cooked quinoa, garlic, seasoning and himalayan salt to taste.
4. Mix everything together and leave it for few minutes until it cools down.
5. Add an egg and mix it again.
Make sure the stuffing cools down before you add egg, as it may get harden.
6. Cut the top of the peppers or cut out the green part with seeds (as I did - see the pictures below).
7. Fill the peppers with the stuffing. Put back the peppers' top if you did it the first way.
8. Place it in the over for around 40 min. at 170-180 C.
Enjoy!
