Spicy filling couscous apple Salad - (doing WW? The way I made this, it was only 4 SP a portion!). If you want the exact amounts used, please send me a DM. This is one of my favorites. Would you share your favorite salad with me as well?
Couscous was generously spiced with curcuma, tandoori spice mix, and salt., Then I added chopped apple and fresh leek.
Mixed yoghurt with a dot of mayonnaise, pepper, a pinch of vegetable broth powder ( #umami, yay!), mixed that with the couscous and all other ingredients.
Topped the whole thing with more fresh leek, hardboiled egg, and a good pinch of nigella.
Would have added fresh mint leaves as well, but ran out of those the day before.
With love from the Swiss Alps! ❤️
1 1112 minutes ago
Tortillas, serranos 🌶 and bacon 🥓 sizzling and getting ready for some eggs 🍳 #chilaquiles for dinner.
Grilled salmon and asparagus with potatoes
The marinade is olive oil, lemon juice, brown sugar, salt, pepper, soy sauce, water, and minced garlic.
I marinated the salmon in a ziploc bag for 1hr and then grilled them for 15min on 400 degrees.
Does anyone have any interesting recipes for these bad boys?
We have tried the toasted, roasted and fried options and are currently looking into garums/ferments but would love to hear from you all, where ever you are!
Incredible nutrition facts below
24 11012 hours ago
Come join my free private group below & make some “art” with me!
When I first started this Instagram account, I had no idea which direction it would go. It started as just a personal photo album of mine with a lot of personal travel pictures & embarrassingly bad food photos. Over the last year, it has transformed into something I genuinely love to do & is growing faster than I ever expected. I feel like I have such a wonderfully supportive, enthusiastic, & eager group of “Farmacy Revolutionaries” here, that I’m frequently overwhelmed with gratitude.
I feel honored to be able to share my style of elevated whole-food, plant-based cuisine as well as my feelings about cooking, healthy eating, & even about myself. I am thrilled people continue to feel a connection to my content & I am continually inspired & motivated to keep raising the bar & creating better content.
I have so many events planned for 2019:
• In-person WFPB cooking creativity retreats
• A week-long WFPB Summer Camp!
In an effort to make better content, I even created a private Facebook group last week and it already has over a hundred members! When I first announced it, I thought I would have about 10 or 20 people interested, but it’s exciting to see how many people here are really interested in upping their wfpb kitchen game.
This private community will have:
- Weekly wfpb cooking challenges
- Exclusive recipes not found anywhere else
- Professional tips, techniques, tricks, & lessons
- A place to connect with other like-minded wfpb enthusiasts
The link to enroll is in my bio. I hope to see you all there!
Farmacy Revolution: Elevating Whole-Food Plant-Based Cuisine To The Next Level