Superveggie Schmeingstyle
Inspired by Bryan Johnson’s Superveggie (thanks a lot!!! )
Ingredients (all organic)
- 400g red lentils
- 600g beluga lentils
- 1.5kg broccoli (fresh)
- 1.5kg cauliflower (frozen)
- 500g red onions
- 250g cumin
- 300-350ml apple cider vinegar
Steps (perfected by Larissa)
- Wash the lentils thoroughly.
- Add the red lentils with a bay leaf to 0.8L of boiling water (ratio 1:2) and let them simmer over medium heat for 8 minutes.
- Add the Beluga lentils with a bay leaf to 1.8L of boiling water (ratio 1:3) and let them simmer uncovered over medium heat for 28 minutes.
- Drain the cooked lentils well and let them cool. Make sure the red lentils are as “dry” as possible, as they can become mushy quickly. I use a rice sieve for this.
- Cut and thoroughly wash fresh broccoli.
- Steam the broccoli and frozen cauliflower briefly until they are tender-crisp. I use a steaming insert and steam them over the pot with the Beluga lentils (this reduces the cooking time to 26 minutes).
- Drain the broccoli and cauliflower, let them cool, and add them to a large pot with the lentils.
- Roughly chop the red onions and add them.
- Add apple cider vinegar and cumin, and mix everything well. I like to chop the mixture a bit finer.
- Let it completely cool out and sit overnight to absorb flavors, then portion it.
Info
The longevity classic slightly adapted.
My portion is approximately 850g (650kcal), Larissas about 430g
I like to eat it with a lot of toppings… I serve it with a lot of EVOO (~15g), half an avocado, a lime with Ceylon cinnamon, hemp seeds (~12g), kimchi (~40g), psyllium husks (~3g), and a selection of spices and powders such as rosemary, turmeric, additional cumin, basil, oregano, rosemary, thyme, maca powder, chili flakes and fresh parsley of cilantro.
Nutrition facts (w/o toppings) per 100g:
kcal:77.36 / fat:0,79 / saturated fat 0.11 / carbs:10.22 / sugar:1,49; fiber:4.01 / protein:5.49 / salt:0.02
Vegetable Stew a la Peppino
Ingredients (all organic)
(weights are approximates and differ all the time)
- 250g red onions
- 200g tomatoes
- 1000g pureed tomatoes
- 250g sweet potatoes
- 800g zucchini
- 150g carrot
- 450g frozen green beans
- 150g king oyster mushrooms
- 150g champignons
- 100g red or yellow bell pepper
- 20g garlic
- 2-3 bay leafs
Info
Super fast to make but delicious and healthy. Thanks to Peppino (my father in law) for the original recipe
It has a long shelf life as it’s vegan. So I always make a very large portion and consume it over 4-5 days, mostly as part of dinner.
When serving, I like to add some protein like tempeh, tofu or eggs, some avocado and/or cottage cheese and top it with a lot of parsley or cilantro.
Nutrition facts per 100g:
kcal:32.5 / fat:0.4 / saturated fat 0.02 / carbs:5.8 / sugar:2.4; fiber:1.9 / protein:1.8 / salt:0.01
Steps
- Wash vegetables
- Place a pot on the stove over medium to high heat.
- Roughly chop the onions, carrots, champignons, and king oyster mushrooms, then add them to the pot and sauté shortly. (I don’t use oil but add a little water after a short time.)
- Chop the tomatoes, zucchini, bell pepper, and sweet potatoes, then add them along with the puréed tomatoes.
- Add the frozen green beans, garlic and bay leafs and bring to a boil.
- Feel free to season it to your taste. I usually add a lot of pepper, 2-3 sprigs of rosemary and 1-2 bird’s eye chilies.
- Reduce to low heat and let it simmer for 1.5 – 2 hours (until the sweet potatoes are cooked through).