For lunch yesterday, I made a big batch of raw fennel chickpea salad with a bunch of vegetables and spices I found in my pantry and mixed it with some brown rice! Simply throw all the ingredients together and enjoy as a hearty, colorful lunch – easy to make and easy to take on the go π And, then, for dessert I made a two-ingredient avocado ice cream to satisfy my craving in the hot weather – you won’t even believe that the ice cream is vegan when you taste it (caution: you should like avocados before you try this recipe)! Also, I apologize for the poor photo quality – had to deal with just an iPhone camera.
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The Recipe
Yields 2 servings
1 cup chickpeas
1 cup brown rice, cooked
1 cup argula leaves, diced finely
1 tbsp oregano
1/2 green bell pepper, diced
1 cup broccoli, pureed (to make salad creamy)
1 cup blueberries, washed
1/2 lemon worth of juice
30 cherry tomatoes, diced
1 cucumber, diced
1 small onion, diced
2 tbsp fennel seeds
1 tbsp extra virgin olive oilΒ (optional)
1 tsp saltΒ (optional)
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I tried to be adventurous for my dessert and pureed 1 pitted avocado with 1/2 a frozen banana and 1/2 a cup of almond milk. It made a creamy texture, which I froze and then enjoyed as ice cream 15 minutes later!! It’s so tasty, especially if you like avocados. If you aren’t a huge fan of avocado alone, blend 1 tsp of vanilla extract and 2 – 4 tbsp of sugar (your choice) with the puree.
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For more read: http://vinicooksveg.wordpress.com/2012/09/26/the-one-lovely-blog-award-for-my-blog/