Ingredients:

• 1 cup roasted buckwheat (bought this way)
• 150g fine asparagus or green beans (cut into thirds)
• 250g broccoli
• 150g sugar snap peas
• 1 red onion (chopped)
• 1 carrot (peeled and grated)
• 2 generous handfuls mild organic salad leaves
• 250g organic cherry tomatoes
• ½ cup hazelnuts

Method:

1. Put the buckwheat in 1 ¾ cups hot water and bring to the boil over a high heat. Then remove from the heat and leave covered for 10 minute. Then check if they are the desired consistency (some people like them a little chewy), if you prefer softer leave covered for a little longer, then drain and leave covered.
2. Steam the broccoli, asparagus or green beans and sugar snap peas for 10 minutes in a steamer.
3. Combine all the ingredients for the dressing in a jar with a screw-top lid and shake well.
4. Water sauté the onion till transparent, next add the tomatoes and cook for a further 3 minutes, then add the vegetables from the steamer, half the dressing and half the nuts and cook over a medium-low heat for a few minutes.
5. Mix with the buckwheat and grated carrot and serve, sprinkled with the remaining nuts.

For the dressing:

• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp fresh, chopped thyme
• 1 tsp sugar
• 1 tsp cracked black pepper

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Summary

Recipe Name

Warm Winter Roasted Buckwheat Salad

Published On

2016-03-17

Average Rating

5 Based on 5 Review(s)

The post Warm Winter Roasted Buckwheat Salad appeared first on Macronutrients.

]]> https://macronutrients.org/jamaican-chicken-recipe/ Mon, 07 May 2018 23:41:43 +0000 http://macronutrients.org/2018/05/07/jamaican-chicken-recipe/ How To Prepare Jamaican Chicken Recipe Ingredients: • 1 tbsp extra virgin olive oil • 6-8 boneless, skinless, organic chicken thighs (cut into chunks) • 1 medium onion (peeled and sliced) • 200g butternut squash (diced) • 2 carrots (peeled and sliced) • 1 organic red pepper (deseeded and sliced) • 1 leek (sliced) • 1 ... Read more

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How To Prepare Jamaican Chicken Recipe

Ingredients:

• 1 tbsp extra virgin olive oil

• 6-8 boneless, skinless, organic chicken thighs (cut into chunks)

• 1 medium onion (peeled and sliced)

• 200g butternut squash (diced)

• 2 carrots (peeled and sliced)

• 1 organic red pepper (deseeded and sliced)

• 1 leek (sliced)

• 1 inch fresh root ginger

• 1 clove garlic

• 400g fresh tomatoes (chopped and partly mashed/blended)

• 300ml chicken or vegetable stock

• 60g split lentils

• 350g sweetcorn or peas

• Cayenne pepper

Method:

1. Put the oil in a large flameproof casserole dish and gently cook

the onion, garlic, carrot, leek, squash and pepper for a few

minutes.

2. Add the chicken, cayenne, ginger, tomatoes, stock and lentils,

cover and put in a preheated oven, 190 degrees C / 375

degrees F / gas mark 5 for about one hour until the vegetables

are soft and chicken cooked through.

3. Add the sweetcorn and cook for a further 5 minutes.

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]]> https://macronutrients.org/mango-salad-and-dressing/ Mon, 07 May 2018 23:41:27 +0000 http://macronutrients.org/2018/05/07/mango-salad-and-dressing/ How To Prepare Mango Salad Recipe Ingredients: 150g organic salad leaves (iceberg, romaine, Batavia, chard, etc) ½ mango (skin and stone removed) 1 carrot (peeled and grated) ½ organic pepper (diced) ½ cup sweetcorn 8 organic plum or cherry tomatoes (cut into quarters) A sprinkling of mixed seeds (pumpkin, sunflower, sesame, etc) Method: Wash all ... Read more

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]]> How To Prepare Mango Salad Recipe

Ingredients:

• 150g organic salad leaves (iceberg, romaine, Batavia, chard, etc)
• ½ mango (skin and stone removed)
• 1 carrot (peeled and grated)
• ½ organic pepper (diced)
• ½ cup sweetcorn
• 8 organic plum or cherry tomatoes (cut into quarters)
• A sprinkling of mixed seeds (pumpkin, sunflower, sesame, etc)

Method:

1. Wash all the salad leaves and cut the mango into cubes.
2. Combine all the salad ingredients in a bowl.
3. Cut up the red chilli so finely that it resembles a puree.
4. Combine all the dressing ingredients in a jug, blend and serve.

For the dressing:

• 60ml rapeseed oil
• 60ml water
• 1 tbsp mango puree
• 5ml white wine vinegar
• 5ml freshly squeezed lemon juice
• 1 tsp cornflour
• 2g red chilli

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