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@keranjang_mas_duda:

Keranjang_Mas_Duda
Keranjang_Mas_Duda
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Region: ID
Saturday 16 May 2026 04:33:49 GMT
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No Watermark .mp4 (1.53MB) No Watermark(HD) .mp4 (1.71MB) Watermark .mp4 (0MB) Music .mp3

Comments

kemplangtunu0
Kates :
Tipis ga kk?
2026-06-07 12:48:35
0
arfin1793
Om resing94 :
Datang Sud baju nya bang
2026-06-03 04:43:36
0
kesatria2111
kesatria :
bb 80 tb 173 pake ukuran ap ka
2026-06-07 04:13:25
0
rahmannalkaf
rahman :
bb70tb169
2026-05-26 15:11:57
0
wildan.p21
Sweet Banana🍌 :
Tb170 bb60 ambil apa?
2026-06-01 15:06:45
0
alfiqtigabelas
DAFFIN :
abangnya tb brpa ambil size apa?
2026-05-30 05:06:15
0
taromr12345
Mr. D :
BB 67 TB 165 cocoknya size brp kk
2026-06-05 08:12:07
0
raffiprayoga0
raffiprayoga0 :
Karet itu bg?
2026-05-20 03:00:32
0
story.mining19
Daffa19 :
tb 171 bb 68 ambil size apa ya mas ?
2026-06-01 02:51:17
0
agungsusilo911
Gung_Calm :
❤️❤️❤️
2026-06-05 06:07:11
0
rosdiana.putri.pu
Rosdiana Putri Putri :
🌹🌹🌹
2026-05-16 07:58:10
0
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A vibrant, nutrient-dense vegan grain bowl packed with anti-inflammatory ingredients, probiotics, and fiber, perfect for a family dinner. Ingredients: - 1 cup dry green lentils - 1 cup quinoa, rinsed - 2 cups water - 4 cups chopped kale (stems removed) - 1 cup cooked sauerkraut or kimchi (fermented vegetables) - 1 cup roasted chickpeas (tossed with turmeric, cumin, and a pinch of black pepper) - 1/2 cup pickled red onions (prepare ahead) - Juice of 1 lemon - 2 tbsp tahini (dairy-free) - 2 tbsp olive oil - 1 tsp turmeric powder - 1/2 tsp black pepper - Salt to taste (limit sodium) - Fresh berries (blueberries or strawberries) for serving Instructions: 1. Cook lentils in 2 cups water until tender, about 20-25 minutes; drain excess water. 2. Cook quinoa in 2 cups water until fluffy, about 15 minutes. 3. In a small bowl, whisk together lemon juice, tahini, olive oil, turmeric, black pepper, and a pinch of salt to make the dressing. 4. In a large bowl, combine cooked lentils, quinoa, and chopped kale. Massage the kale with a little olive oil and a pinch of salt until slightly wilted. 5. Top the grain mixture with roasted chickpeas, fermented vegetables (sauerkraut or kimchi), and pickled red onions. 6. Drizzle with lemon-tahini dressing and toss gently to combine. 7. Serve the grain bowl with fresh berries on the side. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
A vibrant, nutrient-dense vegan grain bowl packed with anti-inflammatory ingredients, probiotics, and fiber, perfect for a family dinner. Ingredients: - 1 cup dry green lentils - 1 cup quinoa, rinsed - 2 cups water - 4 cups chopped kale (stems removed) - 1 cup cooked sauerkraut or kimchi (fermented vegetables) - 1 cup roasted chickpeas (tossed with turmeric, cumin, and a pinch of black pepper) - 1/2 cup pickled red onions (prepare ahead) - Juice of 1 lemon - 2 tbsp tahini (dairy-free) - 2 tbsp olive oil - 1 tsp turmeric powder - 1/2 tsp black pepper - Salt to taste (limit sodium) - Fresh berries (blueberries or strawberries) for serving Instructions: 1. Cook lentils in 2 cups water until tender, about 20-25 minutes; drain excess water. 2. Cook quinoa in 2 cups water until fluffy, about 15 minutes. 3. In a small bowl, whisk together lemon juice, tahini, olive oil, turmeric, black pepper, and a pinch of salt to make the dressing. 4. In a large bowl, combine cooked lentils, quinoa, and chopped kale. Massage the kale with a little olive oil and a pinch of salt until slightly wilted. 5. Top the grain mixture with roasted chickpeas, fermented vegetables (sauerkraut or kimchi), and pickled red onions. 6. Drizzle with lemon-tahini dressing and toss gently to combine. 7. Serve the grain bowl with fresh berries on the side. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!


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