i try to cook as much as possible myself, even if there is little time. One of the classics is quick pasta with lots of fresh vegetables / salad. Fix washed and shaved while the pasta cooks. Then add good oil, possibly garlic (depending on what else is coming up) and a few nuts or seeds, some citrus or apple juice/vinegar for acidity. Salt (I may a tiny bit more says the doctor because I have low blood pressure 😉 and pepper (with me rather not so much because I just do not like it). My pepper mill I bought only when I needed it for the job and since then family members ask for pepper. In general, I rarely like to eat spicy. But I digress… The point here is to have a quick, easy meal that will give you energy when you have a busy day, without having to go to a snack bar or eat sandwiches. Since my hormone balance and some other things are much better when I eat gluten-free, I am very happy that there is now really good gluten-free pasta. My favorite spaghetti is made from whole grain rice from Rapunzel (no- I am not being paid for this statement. I just think it’s a good exchange to make before sinking a lot of money into ingredients that don’t taste good). The same variety is also available as spirelli. Do you have a favorite variety that you can recommend to me for variety? I also like to swap out the pasta sometimes when there’s still rice from the day before or I’ve heroically stocked up on pre-cooked beans or lentils. These / or the rice I heat again briefly and then mix them with the „salad“.
The recipe ingredients from the picture for about 1 person:
100 g wholemeal rice spaghetti
1/2 clove of garlic
1 fresh tomato
approx. 50 g fresh greens (lettuce, baby leaf mix, herbs etc.)
2 tbsp. virgin oil
1/2 tbsp lemon juice
2 tsp hulled hemp seeds
1 tbsp red radish cress
salt, pepper