Leafy Peacock’s Kiss

Ingredients & Directions

  • 300 g beetroot leaves: Cook in boiling salty water for max. 5 min.
  • 200 g young pea leaves/ pea micro greens: Wash, drizzle with apple vinegar, sprinkle with
  • 10 g gomashio.
  • 100 g zucchini: Chop and sauté with potato.
  • 50 g potato: Chop and sauté with zucchini. Season, cover with water and cook 15-20 min.
  • 50 g pistachios: Add chopped parsley and blend with zucchini and potato into a smooth puree.
  • Carrots:  Wash them, slice them lengthwise and dip in salty boiled water for 2-3 min.

Interesting Facts

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