Recipes

Ingredients

• 250 g gluten free grains (amaranth, buckwheat, millet, quinoa)
• 1 head broccoli
• 20 cherry tomatoes 
• 1 tbsp. coconut oil
• 4 garlic gloves
• 100 g mixed seeds (pumpkin, sunflower, pine nuts)
• 4 stalks fresh mint 
• 100 g goats feta
• 4 tbsp. extra virgin olive oil
• 2 tbsp. fresh lemon juice
• ground pepper
• sea salt

Preparation

• Cook the grain of your choice for 10 minutes in 500 ml water. 
• Turn fire off and let cool down. 
• Peel the garlic and wash the tomatoes.
• Rinse the broccoli and divide in two portions.
• Steam half of the broccoli.
• Preheat a skillet with coconut oil and chop garlic or use a garlic press.
• Stir fry the other half of the broccoli with the garlic until ready. 
• Add the seeds for last 2 minutes. 
• Combine gluten free grain and broccoli in a bowl. 
• Rinse and chop up the mint leaves. 
• Cut cherry tomatoes in halves and add together with mint leaves to the rest. 
• Drizzle lemon juice and olive oil over the salad.
• Add pepper and sea salt to taste. 
• Top with crumbled feta.

Enjoy!

Lunch Dinner