Tried freekeh for the first time and loved it!!!
It’s high in protein and low glycemic, a great rice substitute. I literally used the vegetables I had in the fridge, but feel free to be creative and add your favourite vegetables as well. I’m serving this dish with a refreshing homemade tzatziki and deliciously juicy roasted vine tomatoes and toasted pecans for extra texture!!!
It can be served on its own or as a side dish!🍅🥒🥦🥰💙🍀
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#mindfulnutrition #mindfuleating #SumSanos #recipedeveloper #vegan #saltfree #glutenfree #proteinpower #dairyfree #brusselsprouts #tomatoes
#freekeh #fusioncuisine #creativity #oilfree #passionforfood #inspired #plantbased #drmichaelgreger #nutritionfactsorg #hownottodie #hownottodiecookbook
#lovewithoutdepending #gratitude
RECIPE (serves 6)
For the freekeh
150g of freekeh
400ml of water
Roasted vegetables
4 garlic cloves (whole)
1 red onion
100g of closed cups mushroom
100g of broccoli florets
200g of courgettes
100g of brussels sprouts
6 portions of vine tomatoes (4 to 6 tomatoes per serving)
50ml of unrefined apple cider vinegar
2 Tbsp of dates syrup
2 Tbsp of sumac
For the Tzatziki
1 cucumber grated
1 garlic clove grated
500ml of plant based natural yogurt
1 tsp of dried mint
Juice of a lemon (start off using half a lemon and then adjusting it to the taste)
METHOD
Soak the freekeh for 5 minutes then rinse well under cold water.
Add it to a sauce pan with water and let it cook until boil. Then put the heat on low and let it steam until the water has evaporated. (If at the end you try it and it’s still not done, add more water and let it cook until you have like a rice consistency)
Turn the oven on to a 200 degree Celsius.
Chopped and place all the vegetables on a baking tray with parchment paper (using parchment paper, as I’m not using oil)
Make the dressing by mixing the vinegar, dates syrup and sumac.
Add the dressing to the vegetables and mix it well then put in the over to roast for 15 minutes (Remeber to remove the tomatoes when adding the vegetables in the oven. Add the tomatoes to roast the last 5 minutes).
While you wait prepare the Tzatziki by mixing the yoghurt with the grated cucumber (squeeze all the liquid out), lemon juice, garlic and dried mint.
Mix the vegetables with the freekeh then add it onto serving dishes and top each portion with a generous dollop of Tzatziki. Add the juicy tomatoes Sprinkle with toasted pecans.
I hope you enjoy it!!!
Much love and gratitude!
Nai 🙂 x
Mindful Nutrition 4u 