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Grechka bowl with poached egg and cashew pesto

  • by Xenia Leo
INGREDIENTS:
  • Buckwheat 150g
  • Basil 100g
  • Spinach 100g
  • Cashew 200g
  • Olive oil 100 ml
  • Lemon half
  • Salt, Pepper
  • Egg poached 1
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  1. Soak cashews for a minimum 1-4 hours- to remove the dirt, reduce phytate content activate nutritional value.
  2. Blend cashews, basil, spinach, olive oil and lemon juice into pesto.
  3. Plate warm buckwheat with couple spoons of the cashew pesto and poached egg.

Tagged with: bowl lunch savory
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