Ingredients:
- 1 cup of quinoa
- 1 tsp. of apple cider vinegar
- 2 tsp. of Italian herbs + other seasoning (optional)
- Salt to taste
- Coconut oil for the baking tray
Toppings: (I used)
- Passata with Italian herbs
- Mushrooms
- Red bell peppers
- Red onion
- Fresh rosemary and thyme
1. Soak quinoa for few hours or overnight.
2. Preheat the oven to 200C
3. Pour apple cider vinegar, Italian herbs, salt and drained quinoa into the blender/food processor and blend until smooth.
4. Take a baking tray, pan with coconut oil and pour enough mixture to form a crust.
5. Place into the over and bake for 15-20 min.
6. Later, take it out from the over, put your toppings on and place the baking tray into the oven for few minutes again or eat them raw of you want.
Enjoy!
Ingredients:
- vinegar (of your choice - I use white vinegar)
- baking soda
- water
Pour some water into a bowl and add vinegar (half a cup for every litre). In the other bowl pour some water and add baking soda (1 full tbsp. of baking soda for every litre).
1. Put fruit and vegetables into the bowl with vinegar for 2-3 min.
2. Then put them into the bowl with baking soda for another 2-3 min.
3. Wash them in a normal water.
Ingredients:
- ½ of butternut squash
- ½ of zucchini
- 1 small aubergine/eggplant
- 1 garlic clove
- 2-3 green peppers
- 1 big onion
- Passata or tomatos
- 1 small courgette
- 1 tsp. (or more to taste) of each Italian seasoning (e.g. oregano, thyme, basil etc.)
- A pinch of himalayan salt and sweetener (or more to taste)
1. In a large sauce pan melt 1 tbsp. of coconut oil/butter/olive oil and add chopped onion, green (or red) peppers and butternut squash.
2. Stir them until tender - but not for too long as they may get overcooked.
3. Lower the heat and add zucchini, eggplant, courgette (all the soft vegetables that can overcook very quickly).
4. Stir it for a minute and add chopped garlic, pasata (or tomatos), Italian seasoning, himalayan salt and sweetener.
5. Stir it again and you're done.
Enjoy!
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