BEETROOT-RICE SALAD WITH CUCUMBER & CHICKPEAS

Vegan and gluten-free

Preparation time: approx. 10 min. + 20 min. for cooking

INGREDIENTS FOR 4-5 PEOPLE:
1.5 large cups of basmati rice
3 large cups of water
2-3 pieces of cooked beetroot
1 cucumber
2 handfuls of cooked chickpeas
About 1-2 handfuls of raisins, soaked in water
1 handful of pine nuts, finely roasted
Freshly chopped coriander green or parsley
Juice from a freshly squeezed lemon
3-4 tablespoons virgin olive oil
3-4 tablespoons balsamic vinegar
1 teaspoon honey
Salt and fresh black pepper, according to your taste

PREPARATION:
1. Wash the rice in a sieve and cook it with salt and water.
2. In the meantime peel and grate the beetroot medium-fine, peel the cucumber and cut it into small pieces (approx. 1x1cm) and gently roast the pine nuts.
3. Now wash and chop the coriander and squeeze the lemon. Yum!
4. Put the cooked rice in a large bowl, mix it with all the ingredients… and mmm!

Chickpeas are full of healthy proteins, beet-roots are grounding us and the combination of sweet (rice, beetroot, cucumber, raisins, and honey), sour (lemon juice), spicy (pepper), bitter and contracting (chickpeas and herbs) will awaken your spring feelings, promised! Enjoy your meal, dear!

CARROT SALAD WITH PEANUTS AND BASIL

Vegan and gluten-free, preparation time: approx. 10 min.

INGREDIENTS FOR 4-5 PORTIONS:

12 carrots
2 teaspoons of freshly squeezed lemon juice
2 teaspoons of fenugreek leaves (can also be replaced with a pinch of fenugreek powder or left out, if you don’t have)
Approx. 3-4 pinches of salt
3-4 tablespoons of salted peanuts
4 teaspoons of virgin olive oil
1.5-2 teaspoons of ajwain seeds (wild anis) (taste a bit like anis or fennel-seeds – just better :))
1 handful of fresh basil
2-3 leaves of basil for garnish

1. Peel the carrots, grate them finely and mix well in a large bowl with the sugar, lemon juice, fenugreek, and salt and let it rest for about 5 minutes.
2. Ground peanuts in a mortar (yes!)
3. Heat the olive oil in a saucepan and roast the ajwain seeds and peanuts for about 20 seconds. Then add the fenugreek and continue toasting for 10 seconds on a medium level. Be careful that nothing burns.
4. Mix the carrots with the peanut mix and roughly plucked basil leaves, decorate with basil and… enjoy. 

I love carrots. Doubtlessly. Combined with peanut, lemon, and basil, however, they are extraordinarily tasty. A quick and easy, vegan and gluten-free choice for your easter Ayurveda breakfast!