4 Servings • 675 kcal / 2825 kJ, 21 g E, 37 g F, 65 g KH pro Portion
300 g savoy cabbage
100 g fresh sprouts of your choice
1 ripe pear
1 Piece of ginger (1 cm)
100 g hazelnuts
300 g Amaranth
500 ml of hot vegetable stock
1 Teaspoon of salt
50 ml of carrot juice
2 Tbsp good linseed oil
2 El hemp seeds (at will)
that. 25 Minutes (plus cooking time)
Wash the savoy cabbage, Remove hard ribs and cut into fine strips. Wash the sprouts and shake dry. Peel the avocado, remove from the core and cut into wedges. Wash the pear, quarter, Core and cut into thin wedges. Peel and finely chop the ginger. Finely chop the hazelnuts as well.
The amaranth with strips of savoy cabbage, Vegetable broth, Bring the ginger and salt to the boil, 10 Let cook for minutes and then over low heat with the lid closed 20 Let it soak for minutes.
Add the carrot juice and linseed oil to the savoy cabbage and amaranth mixture and stir well. Die Avocado- and spread the pear slices on top. The amaranth bowl with sprouts, Sprinkle the hemp seeds and hazelnuts on top and serve.