Thin Jerusalem artichoke

It is a peculiar vegetable Jerusalem artichoke with its lump shape, the whiteness that appears under its thin, purple-brown skin, the crunch when raw, the texture that melts in the mouth but does not disperse if cooked correctly. It is among the vegetables that were often sneered as a child and valued as they grow up. Coming to its flavor, it is slightly sweet; Earthy and moist since it is a root that grows underground. You may be cooking Jerusalem artichoke or cooking it with olive oil. For a delicious snack, you can finely chop ground apples and cook them in a little olive oil for a few minutes until they are browned.
Spicy chickpeas

Did you think of cooking chickpeas in the oven, which we know in every pantry? Baked chickpeas can be used in place of croutons on both snacks and salads. After drying the chickpeas that you have boiled slightly, mix them with olive oil and plenty of spices (hot pepper and cumin are very good) and put them in the oven. After 40 minutes a crispy and spicy snack will appear.

Beetroot

Beets should be eaten in the winter. In fact, since vitamins A, B and C are abundant, they should consume plenty of them to protect against diseases in the cold. Grate a few beets and potatoes that you have boiled to remain alive. Mix 1 teaspoon of cornstarch, salt and pepper and fry in a little olive oil in a pan. If you add an egg to it, you can also make tiny muffins.

ingredients
100g oats
1 tablespoon of maple syrup
375ml almond milk (about 1 1/2 cups)
1 tablespoon of chia seeds
1 teaspoon of vanilla powder
A handful of raisins
method
Place all of the ingredients into a bowl and mix well.
Leave the bowl in the fridge overnight to thicken up.
Remove from the fridge in the morning and enjoy.

Add the mixed herbs, paprika and cumin and cook for 2 minutes before adding the sliced red peppers. Mix well and cook for 5-10 minutes until the peppers soften.
Once the peppers are a little soft, add the tomato puree, harissa paste (if using), tinned tomatoes and apple cider vinegar. Mix everything really well before leaving to cook for 20 minutes.
this overnight oats recipe is perfect for a quick, delicious breakfast. the oats are super creamy, while the vanilla flavour really has time to infuse. we like to add a few raisins, which become plump and juicy – but you can add in any extras you like in their place!

Thin Jerusalem artichoke

It is a peculiar vegetable Jerusalem artichoke with its lump shape, the whiteness that appears under its thin, purple-brown skin, the crunch when raw, the texture that melts in the mouth but does not disperse if cooked correctly. It is among the vegetables that were often sneered as a child and valued as they grow up. Coming to its flavor, it is slightly sweet; Earthy and moist since it is a root that grows underground. You may be cooking Jerusalem artichoke or cooking it with olive oil. For a delicious snack, you can finely chop ground apples and cook them in a little olive oil for a few minutes until they are browned.
Spicy chickpeas

Did you think of cooking chickpeas in the oven, which we know in every pantry? Baked chickpeas can be used in place of croutons on both snacks and salads. After drying the chickpeas that you have boiled slightly, mix them with olive oil and plenty of spices (hot pepper and cumin are very good) and put them in the oven. After 40 minutes a crispy and spicy snack will appear.

Beetroot

Beets should be eaten in the winter. In fact, since vitamins A, B and C are abundant, they should consume plenty of them to protect against diseases in the cold. Grate a few beets and potatoes that you have boiled to remain alive. Mix 1 teaspoon of cornstarch, salt and pepper and fry in a little olive oil in a pan. If you add an egg to it, you can also make tiny muffins.