Remove from pumpkins and rinse thoroughly. Spread out in a single layer on a baking sheet lined with paper towels. Let sit at room temperature for 24 hours, changing the damp paper towels out for dry ones after about 12 hours and stirring occasionally.
In a medium saucepan over medium heat bring the chicken broth to a boil. Add the quinoa, and cook covered on medium-low heat until the broth is absorbed and the quinoa is tender, about 25 minutes. Drain the quinoa in a fine mesh strainer, then return to the pan and fluff with a fork. Cover the quinoa and set aside.
Chop up the vegetables into bite size pieces and mix into a bowl with the chickpeas.
Rinse, trim and grate the cauliflower using a food processor or grater
Dr. Richa Mittal discusses challenges of weight loss for women and what actions to take to help your hormones and metabolism.
Dr. Mittal shares her recipe for vegan black-eyed pea burger patties, a great source of plant-based protein and prebiotic fiber!
Dr. Mittal explains how to get the full benefits of following the NEAT process.
In this video, Dr. Richa Mittal describes how a healthy mindset can help you with achieving your weight loss and health goals.
Love this Post? Spread the Word