Bonjour! Avec ce temps, je pense que nous allons profiter des légumes d'hiver un peu plus longtemps que prévu😉 ! J'ai déjà utilisé une bonne partie de mes légumes pour faire une soupe au chou hier (recette dans mon Ebook). Cette semaine, je vais experimenter avec le pissenlit (on en trouve chez les producteurs en ce moment). C'est la première fois que je vais en manger, vous avez déjà testé? Bon lundi à tous! . . Good morning! With this weather, I think we are going to enjoy winter veggies longer than expected😉! I already used a good part of my vegetables to make a cabbage soup. This week I will experiment with dandelion. Have you ever tried it? Happy Monday!
STUFFED CAPSICUM with RED LENTILS in FRESH TOMATO SALSA...Stuffed capsicums were one of my mom's signature dishes. She would just cut off the stem, remove all the seeds, stuff with a mashed potato mixture and shallow fry till cooked and serve with hot chapatis. The capsicums those days would be small in size, thin skinned and really tasty & hot with the seeds inside unlike the ones available now which are big, thick skinned and don't really have the same taste. I have stuffed my peppers with lentils, which makes it a meal by itself. Again, make them the previous night, pack them for your work lunch, reheat before eating😋😋😋. 🌱 ✨Recipe✨ Serves 4-5👥 Ingredients 🌱 4 capsicums/bell peppers, any colour 1 cup whole red lentils, soaked overnight(to cut down cooking time) Cheese of your choice(I have used #violife vegan cheese) 🌱 For the #salsa, process all the ingredients below in a food processor.. 3 large tomatoes 1 small onion 2 green chillies 1/2 cup fresh coriander 1 tsp roasted cumin powder 1 Tbsp lemon juice Salt to taste Method♨️ 🔸Drain all the water from the lentils and steam it for about 20 minutes or till it's cooked. 🔸 Combine the lentils and salsa and keep aside. 🔸Halve the peppers vertically, deseed and remove any white membranes. Keep the stalk. 🔸Line a baking tray with parchment and lay the peppers cut side up. Fill them with the lentil mixture and cover with aluminium foil. 🔸Bake the stuffed peppers at 350°F for 30 minutes. 🔸 Remove from the oven and top the peppers with cheese and bake for another 10 minutes or till the cheese melts(This time do not cover with aluminium foil). 🔸Stuffed peppers are now ready👏👏👏 #foodpic#foodphotography#salsarecipe#eatwithyoureyes#instafeed#foodgram#eatpretty#eatyourveggies#realfood#beautifulcuisines#veganfoodspot#thenewhealthy#veganfitness#vegetariandiet#wholesome#foodporn#fashionfoodparty#buzzfoodfeed#colourful
This has become a habit lately! One I need to break! It’s ok every now and then butba hot chicolate every night with two marshmallows is not good for me and it’s definitely not good for preventing cancer cells from growing! They thrive on sugar! So....hit me up with your alternatives. #doingitformybowel#reneeswholefoodjourney#nutritiouseating