Health food guru Marika Kravtsova (@marikakravtsova) shares her vegetarian burgers recipe and talks about the benefits of wheatgrass on Monday's menu.
Breakfast
Raspberry-zucchini cupcake
Ingredients:
Flour - 2 cups Baking powder - 2 tsp Salt - ½ tsp Eggs - 2 pieces Vegetable oil - ½ cup Sugar - 2/3 cup (I always change for Jerusalem artichoke syrup, agave, stevia or honey) Milk - ½ cup (can be substituted for nutty) Lemon juice - ¼ cup Zest of one lemon Grated zucchini - 1 cup Raspberries - 1.5 cups
Preparation:
Preheat the oven to 180 degrees. Grease and powder with flour a loaf pan (a cake pan will work as well). In a large bowl, stir together the flour, salt and baking powder. In a mixer bowl, beat 2 eggs well, add butter and sweetener and stir on low speed until smooth. Add milk, lemon juice and zest, beat vigorously. Stir in the zucchini gently to distribute the vegetable blotches evenly. Add dry ingredients, mix well, but without fanaticism. Add raspberries to the dough. Transfer to a mold, bake for about 45 minutes (and again test with a toothpick). Cool for 10 minutes in the form, then put on the wire rack and cool completely. In the original recipe, the “bread” is covered with a icing of icing sugar and lemon juice, but I'm too lazy and I just dust the cake with coconut flour or the same powder.
For true perfectionists and pastry chefs of level 80, the icing recipe: in a small bowl, mix the powdered sugar (glass) with two tablespoons of lemon juice. Distribute the resulting mass over the cooling cake. Let the glaze “grab” before serving.
Ginger juice
Ingredients:
Frozen berries - 100 g Water - 1.5 cups Ginger - ½ piece Turmeric - to taste Honey - 2 tbsp. l.
Preparation:
Grate the ginger on a fine grater, send to the blender glass. To ginger - berries, pour boiling water over everything. Add honey (the mixture is not hot due to the ice berries). Add turmeric to the sea buckthorn version. Beat vigorously.
Snack
Homemade ricotta crispbread
Ingredients:
Macadamia nuts (soaked overnight) - 1 cup Water - ¼ cup Nutritional yeast - 2 tsp Lemon juice - ½ tsp Salt - ¼ tsp
Preparation:
Beat all the ingredients in a blender, sprinkle with herbs or add vegetables on top.
Dinner
Grillburgers with beets
Ingredients:
Buns - 2-4 pieces Beetroot patties Avocado sauce Salad / cabbage leaves Mango - 1 piece Avocado - 1 piece Microgreens
Preparation:
Collect the burgers and then grill them or grill pan for a couple of minutes on each side. If you choose a frying pan, I recommend ghee or grape seed oil for frying.
Snack
Whitgrass drink
Ingredients:
Vitgrass - to taste Honey - to taste Lime - to taste Ginger - to taste Water - 1-2 tbsp. l.
Preparation:
Mix the ingredients vigorously in a blender.
Although the name comes from the English wheat (wheat), I always hear the Latin vita (life) in it. In general, wheat is a huge amount of B vitamins and vegetable protein with amino acids, as well as a phenomenal amount of trace elements. In the case of sprouts, we easily and naturally avoid gluten (gluten) and starch.
Wheatgrass drink is:
1. Adaptogen (an immunity enhancer, a catalyst for all regeneration processes in the body)
2. Stomach friend, powerful GI support
3. Helper of our brain
4. Good support for vegan diets (and fasting diets)
5. An affordable alternative to rejuvenating apples
Drink this drink on an empty stomach, then the body literally pounces on this wealth and assimilates from it every last molecule of health! A surge of energy is guaranteed almost instantly!
Dinner
Pumpkin risotto
Ingredients:
Rice (Arborio) - 1 cup Shallots - 1 piece Garlic - 1 clove White wine - 1/2 cup Pumpkin puree - 2/3 cup Pumpkin, cut into squares - 1 cup Coconut milk (optional) - 1/3 cup Salt / pepper - to taste Blue cheese with mold for serving (Roquefort / Dor Blue)
Preparation:
Pour olive oil into a saucepan or deep frying pan with a lid, lightly fry the onions and garlic, add rice there and fry it over low heat until it becomes transparent. Add wine to a saucepan and simmer. Then add pumpkin (mashed and chopped), mix. Pour in coconut milk, salt and pepper. Allow the rice to reach the desired consistency. Serve with Roquefort cheese or goat cheese.
