4–5 florets
1
1–2 leaves
3dl
little
1 tsp
½ tsp
few
4 tbsp
½ tbsp
optional
- For this recipe a broccoli stalk can be used and be cut it into small chunks. This tastes better than mushy broccoli florets and reduces waste. The pointed cabbage should be cut into stripes and the cauliflower florets can be let whole (if there is a stalk too, make use of it). Put all together into the pressure cooker, add quinoa, (flaxseed flour, optional) enough water and salt. Close lid and simmer for 10 minutes.
- Optional: Open lid, add small broccoli florets for decoration and cook for some more minutes until on point.
- Now, open lid (take broccoli florets to a plate) and stir the creamy mass. If it is too thick stir in more water.
- Season with black cumin oil, sea salt flakes and decorate with the broccoli florets.
How
to
to
If you wish for a more grain like texture: divide quinoa into half or thirds and add some of it only later in the cooking process. We all know, there are different views on the texture.
There can be made various options with seasonal vegetables. I sometimes like to use bell peppers or carrots. Depends on season, pollen count and symptoms.
* might cause some cross–reactions with pollen.
I recommend to always use some white/pointed cabbage, as it replaces the “flavorful onion” in this gentle recipe.