SIRTFOOD DIET: The Complete Guide to Activate Your Skinny Gene, Lose 7 Pounds in 7 Days. Includes delicious and healthy recipes for your meal plan by Elise Martin

Author:Elise Martin [Martin, Elise]
Language: eng
Format: azw3
Published: 2020-09-11T16:00:00+00:00

125 calories2Your

SIRT 5 per dayDeserved1

- Ready in 2

Minuten½ Cucumber, peeled on request, halved, seeded and roughly chopped30gYoung

spinach leaves, stalks removed100grown

seedless grapes100gCantaloupe melon

, peeled, seeded and cut into

pieces1Prepare into a smooth dough

in

a juicer or mixer.

KALE AND RED ONION-DHAL WITH BUCKWHEAT SYRUP CARE RECIPES

Preparation time5minutesCooking time25minutesTotal time30minutesServices:4

Delicious and very nutritious, this kale and red onion dhal with buckwheat is quick and easy to prepare and of course gluten-free, dairy-free, vegetarian and vegan.

ADDITIVES

1 tablespoon olive oil1small

red onion, sliced3cloves of garlic

, grated or crushed2cm

ginger, grated1bird's eye chili

, seeded and finely chopped (more if you like it hot!)

2 teaspoons turmeric2teaspoons

Garam Masala160grote

lentils400mlcoconut milk200mlwater100g

kale (or spinach would be a good alternative)

160g buckwheat (or brown rice)

METHOD 1

: Put the olive oil in a large, deep pot and add the sliced onion. Cook over a low heat with the lid closed for 5 minutes until the onion is

soft.

2. add garlic, ginger and chilli and cook for another 1 minute.

3. add turmeric, garam masala and a dash of water and cook for 1 minute more

4. Add the red lentils, coconut milk and 200 ml of water (just fill the coconut milk can halfway with water and pour it into the pot).

5. Mix everything well and cook for 20 minutes over a low heat with the lid closed. Stir occasionally and add a little more water when the dhal starts to stick.

After 20 minutes, add the kale, stir thoroughly and put the lid back on, cook for another 5 minutes (1-2 minutes if you use spinach instead!).

7.15 minutes before the curry is

ready, put the buckwheat in a medium pot and add plenty of boiling water. Bring the water to the boil again and let it boil for 10 minutes (or a little longer if you prefer the buckwheat softer). Drain the buckwheat in a sieve and serve with the dhal.

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