Preparation: 20 minutes
Cooking: 15 minutes
(excluding 1- hour roasting of Beetroot, which can be done before hand)
Ingredients:
Brown Rice and Chickpea pancakes (see below)
Beetroot Hummus (see below)
Beetroot pieces
Steamed Broccoli and Cauliflower
2 Poached Eggs (see below)
Basil leaves
Garlic powder
Oregano
Sea salt
Pepper
Brown Rice and Chickpea pancakes:
70% Brown Rice flour
30% Chickpea flour
Refrigerated Water
Cumin
Sea salt
Mix together thoroughly until thick enough to fry (add more flour if too watery)
Lightly fry until light brown
Beetroot Hummus:
150g Chickpeas
2 Tbsp Tahini
2 Tbsp Extra Virgin Olive oil
1/4 Roasted Beetroot (roast in its skin for an hour or so)
15 ml water
1 Garlic clove
Lemon juice
Cumin
Sea salt
Pepper
Blend together in a food processor/ninja bullet until smooth. Add water or more oil if too chunky.
Poached Eggs:
2 Eggs (pasture-raised and organic if possible - the darker the yolk the better)
Crack eggs into a small bowl/cup without breaking the yolk
Bring 200ml of water to a boil in a small pot, add 1 Tbsp of Vinegar (preferably ACV)
Lower heat, swirl the water into a fast spiral and add the eggs in the center
Leave for 4-5 minutes
Drain water, then un-soak the eggs on some kitchen roll for 20 seconds.
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