Not much time to make lunch? And who says it has to be complicated? This recipe is a winner in taste and time. Especially if you have some leftover pasta. No more excuses, right?
I love to mix rice, spelt berries or quinoa with lettuce of any kind to keep the raw food part high. This recipe is also amazing when served as a salad the next day. In this case, I use more fresh arugula, spinach, lettuce, kale… and combine it with the leftover fried rice, some drizzle of olive oil on top and I am ready to go.
Another bowl, huh? But what can I say, it is quickly made, I can grab whatever is in my fridge and throw it into the mixing bowl and end up having a 5 minute breakfast! Not to forget the good (veryyyyy good!) feeling that I have of giving my body all it needs. I feel like: ‘Drop by drop is the water pot filled. Likewise, the wise man, gathering it little by little, fills himself with good’ – (The Buddha – Dhammapada verse 122).
I guess that’s what I call comfort food. Pasta is definitely my kind of comfort food. Adding some spinach, parsley and sesame seeds make the whole thing a little healthier (ya, that’s what I keep telling myself:D).
Don’t we all love cinnamon, ginger & nutmeg? Especially when it comes together to pumpkin sauce, am I right? This pumpkin spiced sauce, can be used on ice creams, coffee, in your granola or desserts or just eat it as it is.