Health Of LionHart

Couscous with vegetables The coarse couscous-2 bag cube vegetables-cooked chickpeas-oil – pink – Zucchini-potato-pepper Turkey Method Put water to boil and I put Zucchini, potatoes and peppers And cook in boiling water with 2 cube vegetables, salt, pepper and cloves. Put couscous in a water bath to sits on steam I put on the screen a little clove oil and water workshop and turn it over And covers the screen and keep getting open the screen and turn it over and pinch water Arce And possible NRHH pinch oil and continued on to solid maistoi keda We know that it is levelled by means of wevrfr. Room along before I put the chickpeas in the pot with the vegetables. I scoop the couscous in a serving dish and put the vegetables

Roasted Chinese-style rice 2 cups white rice level normal- zucchini cut into small — text Cup peas-2 pending oil-2 hanging green onions – chopped carrot. Method In its place the grated onion and suspended oil, carrots, Zucchini and peas and kues tkolibtin talata then put the rice and turn the whole with some and leave for about 5 minutes .

Cauliflower Salad Ingredients Fruit a small cauliflower 2 parsley 6 cloves Tom Big yellow carrot Pepper fruit A pinch of salt 1 teaspoon cumin powder 1/4 1 teaspoon chili powder 1 lemon 2 spoon tahini Method Cleaned alkornbith and Flake sticks and climb in boiling water with salt and cumin Drain broccoli well water and mashing Add the salt, cumin, chilli and crushed garlic and parsley the fabricate (or chopped) Add lemon juice and carrot and preached preached peppers Is the work of tahini and added to the previous mix and turn the mixture Scoop in a bowl and serve cold

Vegetables  gred ients gredients 1/2 pound sweet potatoes, peeled and cubed 1/2 pound parsnips, peeled and cubed 1/2 pound celery root, peeled and cubed 1 pound Idaho potatoes, peeled and cubed Salt Freshly ground white pepper 3 tablespoons butter 1/2 cup milk Directions Preheat the oven to 400 degrees F. In a mixing bowl, toss the sweet potatoes, parsnips and celery root, with the oil. Season with salt and pepper. Place on a baking sheet and roast for 20 to 25 minutes, or until golden brown. Put the Idaho potatoes in a large saucepan and cover with salted water. Bring to a boil, then reduce heat to medium and cook until tender, about 12 to 15 minutes. Drain, then return the potatoes to the pot. Add the roasted vegetables and butter and stir and mash until the butter melts completely. Add the milk and stir to mix. Season salt and pepper. Serve hot.