Gillian mckeith aduki bean salad



Keywords: gillian mckeith aduki bean salad
Description: It’s a good idea to have some pulses sprouting throughout the week for use in salads and stir-fries and as snacks, so get sprouting. Good choices include mung beans, puy lentils, green lentils,

It’s a good idea to have some pulses sprouting throughout the week for use in salads and stir-fries and as snacks, so get sprouting. Good choices include mung beans, puy lentils, green lentils, brown lentils and chickpeas.

8:45 - Quinoa porridge. For two servings, into a saucepan put 1 cup of quinoa, 1 cup of rice milk, 1-2 cups of water and 1 teaspoon of cinnamon then cook on a medium heat with the lid on until all the liquid is absorbed

10:15 - Vegetable juice. Use any veg you like to make your own nice refreshing juice. Add ½ teaspoon of spirulina for extra nutrition

8:45 - Energy drink. To make, blend soaked and rinsed almonds, hazelnuts and sunflower seeds (use about ½ cup of each) with 1-2 teaspoons of living foods energy powder and ½ teaspoon vanilla essence or cinnamon

12:30 - Lentil dahl (made yesterday) with alfalfa sprouts and grated beetroot. Add a dressing of olive oil, cider vinegar and tamari to the sprouts and beetroot

6:30 - Aduki bean stew with millet mash. Make enough stew for tomorrow’s lunch and enough millet (before you add the cauliflower) for breakfast

8:45 - Millet porridge. Re-heat last night’s millet with extra water or rice milk. Stir in some natural soya yoghurt once served

8:45 - Millet porridge. Cook the leftover millet in extra water or rice milk until all the liquid has been absorbed. Stir in hazelnut butter once served

10:15 - Make vegetable juice out of leftover vegetables such as beetroot, carrots, celery and ginger. Add a teaspoon of blue-green algae




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