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@user69009667817713:

ام ريتاج ام ريتاج
ام ريتاج ام ريتاج
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Region: MA
Friday 19 June 2026 13:55:48 GMT
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sanae1111a4
نور البيان 🕊🤍👑 :
😂😂😂
2026-06-19 15:05:04
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انالله وانا اليه راجعون Alle hawnaxariisto adeero cali Maxamuud dhuule iyo wiilkiisa hamse cali Alle qabriga haydiin Nuuro adeero marti lajecelyey Alle haydin ka dhigo😭🤲
انالله وانا اليه راجعون Alle hawnaxariisto adeero cali Maxamuud dhuule iyo wiilkiisa hamse cali Alle qabriga haydiin Nuuro adeero marti lajecelyey Alle haydin ka dhigo😭🤲
let’s make lunch ✨ ingredients: - 1/2 cup buckwheat (can also use quinoa or couscous!!!!) - 1 cup filtered water - 1 tbsp olive oil - 1 large yellow beet (or 2-3 small) - 1 watermelon radish - 2 carrots - 2 stalks celery - 1 apple (using hidden rose) -3 tbsp chopped parsley - 2 tbsp chopped dill - 1/4 cup olive oil - 3 tbsp red wine vinegar - flakey sea salt - optional adds — spritz of lemon, sprouted salty sunflower seeds recipe 1. add buckwheat to a pot with olive oil and stir, pour over filtered water, bring to a boil, then reduce heat to low and cover to cook (for about 20 minutes) 2. shave and chop beet into small pieces and lightly steam to cook (I usually do 10-15 mins so it’s not fully soft) 3. dice watermelon radish, apple, celery and shave carrot ribbons 4. finely chop parsley and dill 5. once buckwheat and beets have cooled a little, add everything to a bowl and toss together with olive oil, red wine vinegar & flakey salt 6. adjust dressing to your liking & ENJOY
let’s make lunch ✨ ingredients: - 1/2 cup buckwheat (can also use quinoa or couscous!!!!) - 1 cup filtered water - 1 tbsp olive oil - 1 large yellow beet (or 2-3 small) - 1 watermelon radish - 2 carrots - 2 stalks celery - 1 apple (using hidden rose) -3 tbsp chopped parsley - 2 tbsp chopped dill - 1/4 cup olive oil - 3 tbsp red wine vinegar - flakey sea salt - optional adds — spritz of lemon, sprouted salty sunflower seeds recipe 1. add buckwheat to a pot with olive oil and stir, pour over filtered water, bring to a boil, then reduce heat to low and cover to cook (for about 20 minutes) 2. shave and chop beet into small pieces and lightly steam to cook (I usually do 10-15 mins so it’s not fully soft) 3. dice watermelon radish, apple, celery and shave carrot ribbons 4. finely chop parsley and dill 5. once buckwheat and beets have cooled a little, add everything to a bowl and toss together with olive oil, red wine vinegar & flakey salt 6. adjust dressing to your liking & ENJOY

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