On my trip to Iran (a few weeks back),I came across these seeds,first I thought they were chia,later did I know they were basil seeds. They everywhere,in water,lemonade, allo vera juice.. so here is my version of saffron lemonade, perfect for summer and any gathering. Here's what you'll need and how it's done:
_1 tbsp. Saffron
_1 tbsp. Basil seeds
_2 cups of water
For the strup:
_2/3 cup of sugar
_2/3 cup of water
_1 cup of ice
1_ Mix one cup of water with saffron , another with the basil seeds (separately) . Set aside for an hour.
2_ Make the syrup by simply mixing the sugar and water in a pot on medium heat, just until the sugar has dissolved. Set aside till it completely cools
3_ In a bowl or pitcher or jug mix the saffron, basil mix with the simple syrup.
4_ Add a juice of one lemon and slices of one llemon
5_ Add the mix to the fridge for at least one hour
6_ Before serving Add one cup of 1 ice and a pinch of saffron . Enjoy!
🍝 🍅 🌿 🇮🇹 / 🇩🇪
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I made pasta al pomodoro! The twist in this dish are the wholemeal noodles and the freshly grated parmesan cheese. Also, fresh basil is a must for me, so I never leave it out. Not a lot words needed to describe this delicious beauty.
Many years ago my girlfriend introduced me to wholemeal pasta and ever since I have never used anything else again in my noodle dishes. These kind of noodles keep you full for a much longer time and are much healthier than normal noodles. Additionally, they taste also much better in my humble opinion! You should definitely give them a try.
🤔 What is your favorite pasta sauce?
😊 Let me know in the comment section.
📸 by @kingofthestoneh
One of our co-founder is currently in Finland, to learn from this tech-savvy nation. We are almost done with the front-end part of the website, and the backend part should be over soon. But we still have to achieve our first physical prototype which will interact with the website. We will launch in a month or two a first "visitor" version of the website, where the user can't interact with the plants, but can see the prototypes in action and pre-order some parcels of plants. We are targeting the end of September for this beta version. We will keep you up to date at any time.
Frukost på balkongen med barnen. Supergott surdegsbröd från @reebrook med tre sorters tomater och basilika från våra odlingar. Barnen får chokladhamburgare, bröd med danskt chokladpålägg. 💚 Danish chocolate or homegrown tomatoes on sourdough bread, both grown and small are happy.
Healthy Microgreen Salad
Greenbelt Organic Microgreens:
• 1 Pack Sunflower 75g
• 1 Pack Basil 20g
• 1 Pack Radish 100g
• 1 Pack Amaranth 20g
• 1 Pack Arugula 100g
• ¼ Cup Hemp Seeds
• 1 Large Organic Avocado Diced
• ¼ Cup Nutritional Yeast Flakes
• 1/3 Cup Avocado Oil
• 1 Organic Lemon - Juice & Zest
• 1 tbsp Yellow Mustard
• 2 tbsp Organic Maple Syrup
• Sea Salt to Taste
• Black Pepper to Taste
1. Combine all of the microgreens and salad ingredients in a bowl.
2. Whisk up the dressing ingredients in a separate bowl or blender and combine well with the salad, immediately before serving.
For Day 1, Dinner, we had a simple #mushroom and #spinach#pasta with #pesto . The cost of this dish is €1.02, but more than half of that cost is from the #basil plant, which will regenerate and provide you with plenty more basil. The cost of the dish, not factoring in the outlay for the plant, is €0.48.
200g suitable-for-vegans pasta
150g mushrooms, sliced
100g spinach (washed and torn if not baby spinach)
Toasted flaked #almonds , to serve
For the pesto
Large bunch of basil leaves (use most of the leaves from your plant if you’re following the plan; keep the plant as it will regrow)
1 tbsp miso paste
¼ cup flaked almonds
2 small #garlic cloves
Salt and freshly ground black pepper
1. Cook the pasta according to package directions. Drain.
2. Season the mushrooms with salt and pepper, and fry until soft. Add the spinach to wilt.
3. Meanwhile, make the pesto by blending all of the ingredients in a blender.
4. Add the mushrooms and spinach to the cooked, drained pasta, stir in the pesto, and season to taste.
5. Serve sprinkled with toasted flaked almonds for a delicious crunch. #instavegan#veganfoodshare#vegansofinstagram#whatveganseat#vegan#veganism#abolitionistvegan
Daglelie pesto 🌸🌱
Behalve de vijgen gaan ook de daglelies deze zomer als een tierelier. 15 bloemen op één dag van één plant is wel het record. Ik maakte er een bloemenpesto van 🥣
🍵 Ik drink er de Sencha Uchiyama, een Japanse biologische groene thee, bij. Héél lekker samen 👌
Besides the figs also the daylilies going through the roof right now. 15 flowers picked in one day of one plant is no longer an exception this summer. With this harvest I made a flower pesto 🥣
🍵I drink a Sencha Uchiyama, an organic Japanese green tea. Very tasty together 👌
👩🍳50 gram bloemblaadjes, 50 gram basilicumblaadjes, 50 gram pijnboompitten, 1,5 dl goede olijfolie, 1,5 teentje knoflook, 40 gr parmezaan, 40 gr pecorino, grof zeezout .
Pluk uit de tuin daglelie “Final Touch” en paarsbladige basilicum🍃
Thee van @koffietheewinkelroermond
Wanna FIG-ure out how to prepare this salad w/ cranberries, lots of greens 🍃, roasted walnuts and crumbled goat cheese? Check the website! 😊 | İncirli Salata
▪️Tarife profildeki linkten bakabilirsiniz. | Get the recipe via the link in profile.