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Ingredients
US|METRIC
4 SERVINGS
- 80 grams buckwheat (1/2 a cup of raw, rinsed)
- 1 vegetable (level tsp vegan & gf, boullion)
- 500 grams carrots (1 average bunch of, scrubbed and leaves removed large carrots cut in half lengthways)
- 3 stems thyme (plus more for serving)
- 2 Tbsp. olive oil
- 1 Tbsp. maple syrup
- 1/4 tsp. sea salt (each, and freshly cracked black pepper)
- 100 grams baby spinach (just under 1/2 a cup of)
- 1 red onion (small, cut in half and sliced)
- 30 grams hazelnuts (just under 1/4 cup, roughly chopped)
- 1 Tbsp. dried cranberries (optional)
- 50 mL extra-virgin olive oil (just under 1/4 cup of)
- 40 mL fresh orange juice (the juice of half an orange)
- 1 Tbsp. wholegrain mustard
- 1/4 tsp. sea salt
- 1/4 tsp. cracked black pepper
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