Just in time for the beginning of spring, we have a delicious recipe from the green stocks of nature, filled with the sacred grain of the Incas - a real treasure of Mother Earth.
When I went shopping recently, I found such a beautiful mangold with a red and yellow stem.
Actually, I didn't really know what to do with it yet, but still on the ride home, I got the idea with the mangold wraps.
Yes, that's how it is when you always think about food all the time. :)
Back home, I started cooking right away, because it is the best to process mangold immediately.
Mangold contains plenty of vitamin C for our immune system, B1, B2, B6 - vitamins, potassium, calcium, iron, phosphorus and folate.
By the way - you do not have to throw away the lower part of the mangold. If you place it into water, it will soon form new leaves.
Quinoa, as one of the best plant sources of protein, forms the filling for our Mangold wraps.
This small power grain has super nutrients such as calcium, magnesium, silica and high-quality fatty acids.
It is also a great alternative for people with a gluten intolerance or celiac disease.
So, now let's start with the recipe.
We wish you a healthy start in the spring.
What mangold recipes are on your menu?
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