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Author Notes: This does not follow the rules of making a risotto. I am cooking for the body and that is all. My body has its own constitution and so it is a little bit bland and light. My blog points towards this direction. Enjoy.
Note: I drizzle the risotto on top with a pesto sauce, and garnished it with sesame seeds, chopped parsley and a little bit of orange zest —JuneRoca
- Ingredients: 4 1/4 c water 2 1/8 c 100% coconut water in pack 1/2 tsp chopped fresh rosemary 5 Leave Basil sliced 1/4 tsp garlic granules 1/4 tsp onion granules 1/4 c quinoa 1/4 c chopped beets (small) 1/2 tsp salt 3 Tbsp parsley chopped 1/2 tsp balsamic vinegar Preferred amount of slices of smoked duck Procedure: *Boil water *Add quinoa *Add beets *Add the rest of the ingredients except for the herbs *Simmer for 1 hour under low heat stirring to stop the risotto sticking to the bottom of the pot *Add the herbs when cooked Stir *Pour in a soup bowl or plate *Put the slices of smoked duck *Serve and enjoy Yield: 1
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A better, more carrot-y carrot cake
A more carrot-y carrot cake.
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