Rice-Bowl, Waffles & Cookies

We were happy to see some new faces among us! It was another busy Thursday-eveningfor the Hands-On Team. We again served the “rice bowl” dinner of organic broccoli, asparagus and tofu in a tamari ginger sauce with avocado and topped with black and white sesame seeds, on a bed of brown jasmine rice. We also baked fresh waffles made with rice and quinoa, cashew butter and linseeds. Quinoa is very high in protein and contains unlike many other foods all the amino acids. Linseeds contain a lot of omega-3 fatty acids and can be used in the combination with water as egg-replacement. Again we had different options to choose from how to top the waffles – this time also ice cream! Most popular was still our carob-spread with banana slices and some freeze-dried raspberries. The buckwheat-almond cookies half dipped in carob chocolate were on the go too.
Some of us made more chocolate bars – this time the raspberry one!
We wish you all a nice weekend and are looking forward to seeing you again next week.

 

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