Appetizers

Spinach Crepes with Pan-Roasted Vegetables

8

Ginger & spinach crepes are topped with mushrooms, tomatoes, pepper & onion. Great dish for brunch, lunch or light dinner!

4
Spinach Crepes:
1 Cup (140g) Plain Flour
4 Cups (80g) Fresh Spinach
1 Teaspoon Pink Himalayan Salt
1 Large Egg
1 Thumb-size Piece of Fresh Ginger, grated
1 Cup Milk (250ml)
1 Tablespoon Dried Oregano
1 Cup Grated Cheese of your Choice
Sunflower Oil for frying
Pan-Roasted Vegetables:
2 Cups (120g) Chopped Mushrooms
1 Yellow Bell Pepper
1 Medium Onion
2 Cups (280g) Cherry Tomatoes
2 Cups (100g) Chopped Flat Leaf Parsley
1 Cup Grated Cheese of your choice
3 Garlic Cloves
3 Tablespoons Butter (45g)
½ Teaspoon Himalayan Salt
In a food processor/blender process spinach & milk until smooth. Pour this in a mixing bowl. Add flour, salt, egg and grated ginger. Whisk until well combined. Heat up your frying pan. Add a tiny amount of...
See the full directions on my site
Nutritions

Calories
494

Sodium
1619mg
67% DV

Fat
34g
53% DV

Protein
27g
55% DV

Carbs
14g
4% DV

Fiber
3g
14% DV

Marinated Taro Root

695

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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