Sometimes my kitchen becomes a laboratory where I am the scientist performing experiments. Don't worry, they rarely come out as a disaster, blowing off to dust my flasks and test tubes. I just look around my grocery supplies and decide that some of them may make a good combination. And this time the main ingredients in my test tubes are sweet potatoes, beetroot and kale. There is something to compliment their taste and make this meal even more special. Look for this element in the picture below.
I wanted to make cookies with some nuts but my blender is off the track for some time now and I have only an old-fashioned mortar at hand. So I decided that the sunflower seeds will be the easiest to process. I also had some pomegranates lying around and this is how these bites were born. They came out interesting in taste, crispy, nourishing and not very sweet. I didn't add any sugar as the chocolate and carob are sweet enough but if you prefer a distinctively sugary taste, you may add some unrefined sugar or agave syrup.
What do you need? 1 mug of soaked and ground sunflower seeds 1/2 mug of pomegranate grains 3 tbsp of tahini 5-6 tbsp whole grain rye flour 50 gr baking chocolate (melted over water bath) 2-3 tbsp carob flour 1/4 cup melted cocoa butter 3 tbsp cocoa flakes vanilla Autumn is gone but it left us its still living colors which we can transfer in a meal. Creamy, warm and vibrant - a pumpkin soup is always a good choice on a chilly evening.
And to accompany the velveteen pumpkin this time here are the forest special treasure boxes - the chestnuts. For a brilliant finish, do not miss the ginger on top. This soup is so easy to make, plain in a way but at the same time fancy. Share it with those you love and give it a nudge of taste of your own. |
Feed me(or in healthy whole food we trust)
Yummy eye (and tummy) filling cups of pure bliss Нахрани ме! (да живее здравословната храна)
Вкусни купички блаженство, които пълнят очите (и стомаха) Archives
April 2014
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