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QUINOA W/ TOMATOES CUCUMBERS & FRESH HERBS - How to make QUINOA Recipe
Quinoa is becoming so popular that well known restaurants (Applebee's) are adding it to their menu!! It's considered a whole grain...although it is a seed high in protein, gluten & cholesterol-free, has all 9 essential amino acids and is almost always organic!! A perfectly healthy side dish for any grilled, baked, broiled or fried chicken, salmon, pork or steak entrees!! A favorite way to make QUINOA GIVE IT A GO your taste buds & health will thank you!! Click on SHOW MORE below for recipe....
QUINOA W/ TOMATOES CUCUMBERS & FRESH HERBS Recipe
3 cups low-sodium chicken broth, water or vegetable broth may be used in place of chicken broth
1 1/2 cups QUINOA, rinsed in fine mesh sieve under cool running water, drained
2 large lemons
2 garlic cloves, minced
1 teaspoon sugar
1/2 cup extra-virgin olive oil
1/4 cup green onions, white & green parts, thinly sliced
2 cups tomatoes, seeded & diced
1 1/2 cups English cucumbers, seeded & diced
1/2 cup flat leaf parsley, chopped
Kosher salt & fresh cracked black pepper to taste
1. In 4-quart sauce pan, over high-heat, bring chicken broth & 1/2 teaspoon salt to a boil. Add rinsed quinoa. Stir once. Turn heat down to low. Cover pan with tight fitting lid. Cook 15-20 minutes or until water has absorbed and the grains are tender. Fluff with fork and transfer to a large bowl to cool.
2. Meanwhile...to make dressing. In medium bowl. Finely grate the zest from one lemon, then half both lemons and squeeze enough lemon juice to equal 5-6 tablespoons. Add to zest. Whisk in garlic, sugar, salt & pepper to taste (about 1/4 teaspoon of each). Continue whisking while slowly adding olive oil. Set aside.
3. Toss diced tomatoes with 1/4 teaspoon of salt in small bowl until they begin to release their juices, about 5 minutes. Drain in sieve over medium bowl.
4. Toss cucumbers & green onions with 2-4 tablespoons of prepared lemon dressing. Marinate for 5 minutes. Drain over tomatoes in sieve.
5. Add tomatoes, cucumber, parsley and remaining lemon dressing into cooled quinoa. Toss well with two forks. Taste, adjust seasonings if needed, and serve.
ENJOY!!
TIPS: Store quinoa in airtight container, in refrigerator, up to 1 day.
LOW CALORIES High Volume Healthy Weight Loss Meals (Never starve again!)
Volume eating, high volume low calorie meals for weight loss. Healthy weight loss meals with high nutrient foods. Whole food plant-based vegan vegetarian recipes.
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Breakfast - Chickpea frittata, mixed greens, sunflower seed dressing:
Frittata: Sun-dried tomatoes, sliced - 3 pieces. Dried shiitake, soaked, sliced - 7g dried. Green onion - 30g. Garlic, minced - 2 cloves. Kale, chopped - 40g. Red chilli, sliced - 10g. Chickpea flour - 45g. Water (from soaking shiitake) - 150g. White pepper - pinch or to taste. Black salt - pinch. Iodized salt - pinch or to taste. Baking powder - ⅛ teaspoon.
Salad dressing: Sunflower seeds, raw - 9g.Lemon juice - 20g or to taste. Date, deseeded - 1 piece. Water - a little to dilute. Iodized salt - pinch or to taste.
Garnish/side: Mixed lettuce - 110g. Almonds, raw, crushed - 3 pieces. Sunflower seeds, raw, crushed - 8g. Date ketchup/low sugar ketchup - 45g. Strawberries - 150g.
Lunch - Barley risotto, kale, roasted cauliflower:
Risotto: Sweet potato, chopped - 105g. Hulled barley, dry - 50g. Vegetable broth, low sodium - 110g. Water - 100g. Garlic, minced - 2 cloves. Onions, small dice - 95g. Celery, small dice - 50g. Carrots, small dice - 65g. Soy milk, unsweetened, fortified - 45g. Nutritional yeast - 1.5g. Almond butter, unsalted - 5g. Iodized salt - pinch or to taste.
Sauteed kale: Garlic, minced - 2 cloves. Red chili, sliced - 10g. Kale, chopped - 50g. Iodized salt - pinch or to taste.
Roasted cauliflower: Lemon juice - 5g or to taste. Whole sesame tahini - 7g. Garlic powder - 1g. Chinese five spice - pinch. Iodized salt - pinch or to taste. Water - a little to dilute. Cauliflower, florets - 100g.
Garnish: Sunflower seeds, raw - 3g. Nutritional yeast - 1.5g.
Dinner - Miso shirataki ramen:
Vegetable broth (low sodium) - 1.5 cups. Kelp - 1 small piece. Dried shiitake - 10g. Napa cabbage, chopped - 100g. Soybeans, soaked - 55g dried. Broccoli, florets - 100g. Sweet potato, sliced - 75g. Radish, shaved - 10g. Shirataki noodles - 360g. Green onion, sliced - 30g. Miso - 11g or to taste. Sesame seeds, natural, toasted - 4.5g. Nori, cut into 4 pieces - 1 sheet.
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Exotic Salmon & Olive Tapenade l The 8th Sense
Salmon Marination: Salt, White pepper, white vinegar, rosemary, Rose-bay, Olive oil & Garlic powder.
Ingredients: Salmon, Mango cubes, green onions, shredded Parmesan, Sun-dried tomatoes, olive tapenade, fresh mint leaves, green peppercorns, spicy green olive, black pepper & Reduced balsamic vinegar.
The Biggest Mistakes Everyone Makes When Cooking Mushrooms
Mushrooms may not be everyone’s cup of tea, but mushroom lovers know that there are abundant culinary possibilities when mushrooms are around in your kitchen. You can put them in soups, curries, stews, and even deep-fried or sauté dishes. Mushroom dishes like sheet pan garlic butter mushrooms, white mushroom pizza, garlic mushroom quinoa, and wild rice and mushroom soup are to die for.
Of course, when it comes to making great mushroom dishes, it’s all in the preparation. To make your mushroom culinary experience a joyous occasion, take a look at these mistakes you need to avoid when cooking mushrooms.
#Mushrooms #Mistakes #Cooking
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