Tag: rhubarb

  • Almost-raw quinoa salad with rhubarb

    Almost-raw quinoa salad with rhubarb

    A deliciously fresh, tangy quinoa salad, light and filling.

    We’re used to eating rhubarb sweetened, boiled even to soften it up. But this celery like pink stalk can also be eaten raw and then it has a nice bite and nicely sour, tangy taste, perfect to complement more earthy flavors!

    A beautiful Summer dish (which is when you’ll find rhubarb on the markets), perfect for vegans because it contains proteins and healthy fats from different sources: green peas, pumpkin seeds and quinoa.

    The lemon zest goes together so nicely with the peas and olive oil, wow! You’ll want to remember that combo.

    While you’re preparing green peas, make some extra and watch out for my green peas ‘hummus’ recipe, coming soon ;).

    1. Rinse and prepare 1 cup of quinoa following the instructions on the packaging.
    2. Steam half a cup of green peas until nicely creamy with a gentle bite.
    3. Toast a handful pumpkin seeds in a pan until fragrant.
    4. In a bowl, mix two teaspoons of lemon zest with a good gulp of extra virgin olive oil and a spoonful of nut oil, such as walnut or pumpkin seed oil and a teaspoon of honey.
    5. Finely cut beetroot, fennel and rhubarb totalling one half to 1 cup.
    6. Mix everything together. Let sit for some minutes to let the flavours combine. Add salt, lemon juice and pepper to taste.
    7. Serve on a bed of velvety green leafs lettuce and sprinkle with more olive oil.

    Enjoy <3

    PS: If you like rhubarb, try my rhubarb smoothie or breakfast bowl recipe!

  • Rhubarb breakfast bowl & ‘very veggie’ smoothie

    Rhubarb breakfast bowl & ‘very veggie’ smoothie

    I like my smoothies creamy yet light and ‘very veggie’. My love Jan prefers his filling, nutty and just a hint sweeter than I do.

    We both often gladly compromise. Other days, we’ll create the very fruity/veggie base, pour half in a glass (for me) and then mix in some more nuts, seeds and dates to create his favorite.

    Thus, we both get what we need to get us going in the morning <3.

    Cut and put in the blender to create a creamy yet very veggie smoothie:

    • 1 big apple
    • 1 orange
    • 1 inch piece of rhubarb
    • 1 small raw beetroot
    • 2 spoons of fresh fennel (the vegetable, not the seeds)
    • 1 handful of pumpkin or sunflower seeds, or both
    • 2 spoons of flax seeds
    • 1 big spoon of avocado, for creaminess (can be replaced with cashew nuts)
    • 1 inch piece of fresh turmeric, or a spoonful of turmeric powder
    • dash of black pepper (necessary to make the curcumin in turmeric bio-available!)
    • 2 dates
    • dash (or two) of cinnamon
    • water

    Or, the create a breakfast bowl: double the amounts of nuts, seeds, avocado and dates. It’s nice to keep the breakfast bowl grainy by not blending the last addition of nuts etc, all the way. Top off with some more seeds and raisins.

    If you like the concept of the breakfast bowl (a perfect bowl of mixed nuts, fruits and veggies, which I love sooo much better than yoghurt and cereal), read this post, where I feature the favorite recipe of my friend and inspirator of this lifestyle dish: Simone van Putten.