Have you tried raw asparagus?
If not, then you must necessarily be tempted to make a miracle in the “raw” version.
Extremely juicy, crispy and expressive asparagus can be eaten in raw form.
Asparagus, in addition to being well watered, simultaneously cleanses the body of toxins.
In combination with diuretic strawberries, they are a great idea for a super light salad that will take care of our health and beautiful radiant appearance.
The benefits and health benefits of strawberries you can read more HERE (click)
Have you eaten a roasted quinoa?
If not, then definitely try it because it is delicious!
Crunchy, a little reminiscent of the prepared rice and a little popcorn 🙂
It perfectly blends in fresh salads, replacing popular toasts, but it is definitely more rich in protein, vitamins and nutrients, and dietary fiber, which provides additional cleansing benefits.
Sweet with cinnamon and a hint of maple syrup is also delicious and then we have a super healthy and homemade “quinoa-granola”, which recipe will soon 🙂
The salad is a healthy portion of fat, in particular omega 3 in the form of cold pressed hemp oil (or linseed oil).
The character is also pomegranate molasses, but if you are not in her possession of balsamic cream * will also work great with the other flavors.
Salad consume with your favorite blend of herbs and a hint of coconut oil
* when buying balsamic cream choose one that contains only concentrated grape must and balsamic vinegar. It should also not contain preservatives.
- 4-6 pieces of white thick asparagus (depending on the size and thickness of asparagus, a serving of 2-3 pieces)
- Similar to strawberries: a serving of 4-5 pieces of strawberries
- Several cherry tomatoes
- 1/3 of yellow paprika
- Freshly chopped parsley
- 2 tablespoons cold pressed hemp oil or linseed oil
- 1 tablespoon molasses with pomegranate (or optional balsamic cream) *
- Half a cup of cooked quinoa
- 1 teaspoon herbs (thyme, oregano)
- 1 teaspoon of coconut oil (to bake combs)
- Himalayan salt , freshly ground pepper to season with salad.
Asparagus thoroughly washed, cut off the woody tip and peel.
The vegetable peeler, along with the asparagus, "cut" the long stripes / ribbons that will serve us to the salad.
Strawberries cut into slices, tomatoes in half, and paprika into thin strips.
Put on a plate, sprinkle with chopped parsley.
Herbs, salt and pepper and sprinkle with oil and molasses with pomegranate (or balsamic cream).
Top of the salads are sprinkled in the oven "crispy" quinoa mixed by roast with your favorite herbs (thyme, oregano) and a teaspoon of coconut oil