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4 dishes full of flavor: Thai salad and lovely curry nuts, peanut butter and a tasty rice patty – News

For once, health food that also tastes great.

Nuts and seeds are the nobility of fiber bombs.

The delicacy made in the quarter gets a taste of peanuts and sesame seeds. Modest sunflower seeds are again a small health bomb and on top of all that an inexpensive treat.

Thai salad and curry nuts

  • 5 dl (400 g) cashew nuts

  • 1 tablespoon coconut oil

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    1 tablespoon honey

  • 1 tablespoon green thaicurry paste

  • 4 teaspoons sugar

  • 1 teaspoon curry

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    ½ tl jeeraa

  • ½ teaspoon of dried ginger

  • ½ teaspoon of turmeric

  • ½ teaspoon of salt

  • ¼ teaspoon ground cardamom


  • 75 g of kale

  • 2 teaspoons sesame oil

  • ½ lime juice

  • 300 g of carrots

  • 2 avocados

  • 1 pot of coriander


  • 2 cloves of garlic

  • 2 tablespoons peanut butter

  • 2 tablespoons honey

  • 1 ½ lime juice

  • 1 tablespoon soy sauce

Spread the cashew nuts on baking paper on a baking sheet and roast at 175 degrees for 5 minutes.

Meanwhile, melt the coconut oil and mix in the honey, curry paste, sugar and spices. Turn the mixture over the nuts and roast for another 10-15 minutes.

Remove hard stalks from the cabbage and slice it. Rub into strips crushed oil and lime juice. Peel and grate the carrots. Peel and slice the avocados. Chop the coriander. Mix the salad ingredients together and divide into two plates.

Peel and crush the garlic clove. Stir in the sauce ingredients. Sprinkle the sauce over the salads and sprinkle cashews on the surface (some can be saved for snacking).

Preparation time: 25 minutes

Servings: 2

Shrimp bean and pistachios

  • 2 carrots

  • 4 cloves of garlic

  • 2 spring onion stalks

  • 1 large pot of leaf parsley

  • 1 tablespoon olive oil

  • 100 g of raisins

  • 75 g peeled pistachios

  • 4 dl jasmine rice

  • 1 teaspoon turmeric

  • about 8 dl of vegetable broth

  • 1 ps (180 g) shrimp

  • 1 lemon juice and peel


  • 100 g of feta cheese

  • 4 tablespoons Turkish yogurt

Peel and slice the carrots. Peel and chop the garlic cloves. Chop the spring onion and parsley, set aside half of the parsley.

Heat the oil in a casserole and saute the vegetables for about 10 minutes. At the same time, coarsely chop the raisins and nuts.

Add rice and turmeric to the vegetables and mix well. Add the raisins and spin once more.

Pour in the vegetable broth and simmer under the lid on low heat for about 15 minutes, stirring occasionally. If the pilaf threatens to dry, add vegetable broth.

Stir the shrimp into the pilaf. Wash the lemon, grate its peel and squeeze the juice into the pilaf. Stir in half the parsley and all the pistachios.

Divide the pilaf on plates and sprinkle the rest of the parsley on top. Crumble the feta and spoon the yogurt onto the surface.

Preparation time: 35 minutes

Servings: 4

The delicacy made in the quarter gets a taste of peanuts and sesame seeds.­

Beef and peanut butter

  • 300 g of beef per minute

  • 250 g (frozen) sugar peas

  • 200 g of whole grain noodles

  • 50 g peeled peanuts

  • 2 tablespoons sesame seeds


  • 2 cloves of garlic

  • 2 teaspoons grated ginger

  • 3 tablespoons oyster sauce

  • ½ tablespoons soy sauce

  • 1 tablespoon rice wine vinegar

  • 1 tablespoon honey

  • 1 teaspoon potato flour

For frying

Grind the nuts and roast with sesame seeds in a dry, hot pan. Be careful not to burn them!

Make the sauce. Peel and crush the garlic cloves. Peel and grate the ginger. Mix all the sauce ingredients together.

Cook the whole grain noodles until cooked through. Drain and divide into two plates.

Heat the oil in a pan and fry the beef strips for 2-3 minutes. Add the sugar peas and fry for a few more minutes.

Pour in the sauce and fry over high heat until the sauce is wonderfully shiny and sticky.

Pour the sauce over the noodles. Sprinkle with peanuts and sesame seeds and serve immediately.

Preparation time: 15 minutes

Servings: 2

Modest sunflower seeds are a small health bomb and, on top of all that, an inexpensive treat.­

Almond-sun-flower-seed pieces

  • 5 dl oatmeal

  • 2 dl almond chippers

  • ¾ dl sunflower seeds

  • ¾ dl coconut flakes

  • 200 g of dried, soft dates

  • 1 ½ dl of peanut butter

  • 2 tablespoons coconut oil

  • ¾ dl honey

Spread oatmeal, almond chips, sunflower seeds and coconut flakes on baking paper on a baking sheet.

Roast at 175 degrees for about 10 minutes. Be careful not to burn them! Pour into a bowl to cool. Chop the dates into small pieces.

Measure the peanut butter, oil and honey into a saucepan. Melt the mixture over low heat to flow. Pour into a bowl with the flake mixture and mix well.

Line a rectangular baking dish with baking paper and spread the mixture on the bottom.

Put on another baking paper and press firmly into the pile, for example with another smaller oven pan.

Put the pan in the freezer for about 30 minutes.

Cut the pieces into squares or bars. Melt the chocolate on the surface if desired.

Preparation time: 25 minutes + freezing 35 minutes

Pieces: 12 pcs

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