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KITCHENWARE: Measuring cups: http://amzn.to/2j0BeTF Chopping board: http://bit.ly/2wXCGsI Spoon: https://amzn.to/2ytA9YC Whisk: https://amzn.to/2EbJs5C Peeler: https://amzn.to/2Pp4qyU Tongs: https://amzn.to/2EnS3SX Grater: https://amzn.to/2OgcvJZ Garlic crusher: https://amzn.to/2A13ueI Blender: http://amzn.to/2xHidIk Kettle: https://amzn.to/2Pp55Ao Bowls: http://bit.ly/2fgfj6e Cutlery: http://bit.ly/2wY9Cl9 Pans: http://bit.ly/2AiV0xQ Griddle pan: http://amzn.to/2eXnRCd Baking dish: http://bit.ly/2y3wnmL Glass bowl: http://amzn.to/2eQqbag CHICKPEA SCRAMBLE BOWL Fried Potato: 1 cup quinoa 1 tbsp olive oil 1 medium potato 1/2 tsp garlic granules 1/2 tsp onion granules Salt & pepper For the Chickpea Scramble: 1 tin chickpeas 1/2 tsp olive oil 1 tsp turmeric 1 tsp nutritional yeast: https://amzn.to/2E9CkGD 1/2 tsp paprika Salt & pepper Handful kale Handful spinach Hot sauce, spring onion, chives Cook the quinoa in a pan of boiling water for 20 mins. In a griddle pan heat the olive oil, meanwhile, peel/grate the potato. Squeeze out the liquid then add to a bowl with the garlic and onion granules and season with salt and pepper. Mix, then sprinkle that into the hot griddle pan and fry it both sides. Back in the bowl, add the chickpeas, olive oil, turmeric, nutritional yeast, paprika and season with salt and pepper. Mix, then mash it up but not until smooth. Transfer the quinoa to the fried potato, mix then leave on a low heat. Add the Chickpea Scramble to the pan with a splash of hot water and cook through until hot. Chop the kale, add that to the scramble and stir. Serve the fried potato-quinoa in a bowl, add the Chickpea Scramble then back in the griddle pan, wilt the spinach. Serve the spinach, add hot sauce, spring onion and chives. BURRITO BOWL 1 red onion 2 cloves garlic 1/2 tsp cumin 1 tsp paprika 1 tsp chilli powder 1 tsp mixed dried herbs 1 red pepper 1 cup brown rice 1 tin pinto beans 1 pint veg stock 1 tortilla: http://bit.ly/2iyAEsh 1 avocado 1 tomato, chopped Handful coriander, chopped Juice of 1 lemon/lime Salt & pepper Chilli flakes, spring onion, coriander Finely slice the onion, add 3/4's to a pan on a medium heat with a little olive oil. Fry off until soft, then mince the garlic and add that to the pan with the cumin, paprika, chilli powder and mixed dried herbs, fry that off for 5 mins. Dice the pepper, add that to the pan and cook until soft. Then add the rinsed brown rice and pinto beans, mix then pour in the veg stock and season with salt and pepper. Bring to a boil for a few mins, then turn the heat down, cover and simmer for 20 mins. Slice the tortilla wrap into triangles and make up the guacamole by mashing the avocado in a bowl, add the tomato, remaining red onion, coriander, garlic, lemon juice and salt and pepper, then mix. Serve half of the rice it in a bowl, then line the tortilla triangles around the inside of the bowl, add in the rest of the rice then add the guacamole. Top with chilli, spring onion and coriander. MISO QUINOA BOWL 1 sweet potato 300g mushrooms 1 tbsp olive oil 1 tbsp miso paste 1 tsp garlic granules Salt & pepper 1 white onion Handful spinach 1 cup cooked quinoa Tahini, chopped herbs, sesame seeds Preheat the oven to 180 degrees celsius. Peel and chop the sweet potato and quarter the mushrooms. To a large bowl, add the olive oil, miso, garlic granules with a splash of hot water and whisk. Add the sweet potato and mushrooms, coat in the paste, season with salt and pepper then mix again. Transfer to an oven dish then cook for 30 mins. Slice the onion, add to a pan with some olive oil and cook until soft. Wilt in the spinach before adding the cooked quinoa and allow to heat through. Add the quinoa to a bowl and add the miso veg on top. Drizzle on tahini, finish with chopped herbs and sesame seeds. SWEET POTATO & KALE BOWL 4 small sweet potatoes 1 tbsp olive oil 1/2 tsp onion granules 1 clove garlic Handful kale For the Salsa: 2 tomatoes 1/2 red onion Handful coriander For the Avonaise: 1 avocado Juice of 1 lemon Salt & pepper Boil a pan of water and add the sweet potatoes. Boil until soft then transfer them to a tray. Here preheat the oven to 180 degrees celsius. Smash the potatoes with a mug, drizzle on the olive oil, season with onion granules, salt and pepper. Bake for 25 mins until crispy. Mince the garlic and add that to a pan with olive oil, fry off for a minute before adding in the kale. Leave to sautee for 10 mins, meanwhile chop the tomatoes, onion and coriander. Add to a mixing bowl, season with salt and pepper then mix well. Make an Avonaise by adding the avocado to a blender with the lemon juice, salt and pepper and blend smooth. Add the potatoes to a bowl with the kale, add the salsa, drizzle on the Avonaise and finish with coriander. Instagram: @jessbeautician / jessbeautician http://jessicabeautician.co.uk/ Top: http://bit.ly/2ziXuy2 Bracelet: http://bit.ly/2yoAA7u Ring: http://bit.ly/2sGryhh Nails: http://bit.ly/2ibDwPn