Legumes spreads are great as sauces in sandwich or in pasta and also for dips. You can buy premade houmous and adjust the seasoning or cook any legume and blend it with your favorites spices, herbs and condiment. Here is my favorite recipe:
I blend cooked brown lentils with a bit of dried tomatoe and bell pepper preserved in oil (or just the oil) some onions (sauté), a bit of dried garlic, tomato paste and harissa. Paprika, cumin and a bit of tumeric. All proportions to taste. I make it more runny either buy adding more oil or some water.
BruceLee
joined 8 months ago
What does being dotty mean?
How often do you water them?
I had the same issue. I want to buy another and try but I don't know what miskate not the make again.
What a great home decor!
Yes. I've plan of doing sandwiches using houmous and lentils spreads as the sauce. I also want to do muffins, I have a recipe that's easy for both sweet and savory, that can be packed with any dices or grated fruits and vegetables, and I could make bran muffins as well. For breakfast, I think I will just go for good quality bread, butter and jam. French breakfast is a sweet lunch to north-america standards.
And fresh fruit in season.
Did you look for largely milder chronical symptoms in your family members?
Some hereditary diseases can grow bigger with no warning at some point of life but they might be a lot of clues from the inconveniences you and your relatives experienced in a daily basis. These inconveniences would be overlook because it never handicapped your life much and it seems like something normal as you experienced it your whole life, and you saw people around you experienced it too.
Good luck with having a diagnostic. It's not a cure but it's a big step.
Meme wise, you're not wrong. But looking at the health of us with low blood pressure, we should use the template the other way around to be on the couch raising our legs while someone is tell us that we should go for a walk, it is good for our health.
I see. I was thinking, maybe I could plan two weeks of meals and rotate them. Then, I would need to change this plan 4 times a year to keep with seasonal ingredients. But I felt overwhelm by the idea of finding so many recipe. But actually, I could do whatever the season :
- Monday rice
- Tuesday tradional meal
- Wesnesday pasta
- Thursday exotic cuisine
- Friday potatoes
It would be easy to narrow traditional recipe to seasonal ingredients now. Wow... It seems so easy now.
Always have an easy breakfast and sandwich supplies. I just tomato or cucumber sandwiches.
This is something I really need to be careful about. Now that I don't cook for a very spontanious and flexible day, I need to have quality snack available. Or esle, I'll end up having good lunch and dinner but a bunch of unhealthy food all day long.
That a good thing to keep in mind.