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Happy Date 2.0

Spicy, sweet konjac rice with coconut chips, dates, cashew nuts, and zucchini
2
servings
20
Minutes

Easy

Ingredients

  • 140g konjac rice
  • 1 large zucchini (approx. 330g)
  • 10 dates (approx.60g)
  • 200g cottage cheese
  • Zucchini chips (approx.6g)
  • Coconut chips (approx.10g)
  • 2 tsp coconut oil (approx.8g)
  • Cinnamon, cardamom, nutmeg, curry, turmeric, salt, pepper

Instructions

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1
Cook konjac rice in lightly salted water until desired doneness, then drain.
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2
Cut zucchini into small, bite-sized pieces.
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3
Slice dates into thin pieces.
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4
Sauté zucchini in coconut oil until golden brown.
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5
Add dates and fold into the zucchini.
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6
Add cinnamon, curry, turmeric, cardamom, nutmeg, and pepper to taste.
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7
Add cashew nuts to the pan and toast lightly.
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8
Toast coconut chips as well.
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9
Now add cottage cheese and mix well.
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10
Add zucchini chips to the pan.
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11
Lastly, fold in the konjac rice.
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12
If desired, garnish with Parmesan cheese to serve.

Average values per portion

Energy (kJ)
1292
Energy (kcal)
309
Fat
12g
Carbs
26.5g
Fiber
18g
Protein
15g
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