𝑷𝒆𝒄𝒂𝒏 𝒂𝒏𝒅 𝑺𝒂𝒈𝒆-𝑺𝒕𝒖𝒇𝒇𝒆𝒅 𝑨𝒄𝒐𝒓𝒏 ð‘ºð’’𝒖𝒂𝒔𝒉

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𝑷𝒆𝒄𝒂𝒏 𝒂𝒏𝒅 𝑺𝒂𝒈𝒆-𝑺𝒕𝒖𝒇𝒇𝒆𝒅 𝑨𝒄𝒐𝒓𝒏 𝑺𝒒𝒖𝒂𝒔𝒉
𝑰𝑵𝑮𝑹𝑬𝑫𝑰𝑬𝑵𝑻𝑺:
1 𝒍𝒂𝒓𝒈𝒆 𝒂𝒄𝒐𝒓𝒏 𝒔𝒒𝒖𝒂𝒔𝒉, 𝒉𝒂𝒍𝒗𝒆𝒅 𝒂𝒏𝒅 𝒔𝒆𝒆𝒅𝒆𝒅
1 𝒔𝒉𝒂𝒍𝒍𝒐𝒕, 𝒅𝒊𝒄𝒆𝒅
2 𝒄𝒍𝒐𝒗𝒆𝒔 𝒈𝒂𝒓𝒍𝒊𝒄, 𝒅𝒊𝒄𝒆𝒅
1/4 𝒄𝒖𝒑 𝒄𝒆𝒍𝒆𝒓𝒚, 𝒅𝒊𝒄𝒆𝒅
1/4 𝒄𝒖𝒑 𝒅𝒓𝒊𝒆𝒅 𝒄𝒓𝒂𝒏𝒃𝒆𝒓𝒓𝒊𝒆𝒔
1/2 𝒄𝒖𝒑 𝒄𝒐𝒐𝒌𝒆𝒅 𝒒𝒖𝒊𝒏𝒐𝒂
2 𝒕𝒂𝒃𝒍𝒆𝒔𝒑𝒐𝒐𝒏𝒔 𝒑𝒆𝒄𝒂𝒏𝒔, 𝒄𝒉𝒐𝒑𝒑𝒆𝒅
1 𝒕𝒂𝒃𝒍𝒆𝒔𝒑𝒐𝒐𝒏 𝒃𝒂𝒍𝒔𝒂𝒎𝒊𝒄 𝒗𝒊𝒏𝒆𝒈𝒂𝒓
2 𝒕𝒂𝒃𝒍𝒆𝒔𝒑𝒐𝒐𝒏𝒔 𝒔𝒎𝒂𝒓𝒕 𝒃𝒂𝒍𝒂𝒏𝒄𝒆 𝒐𝒓 𝒃𝒖𝒕𝒕𝒆𝒓
2 𝒕𝒂𝒃𝒍𝒆𝒔𝒑𝒐𝒐𝒏𝒔 𝒇𝒓𝒆𝒔𝒉 𝒔𝒂𝒈𝒆, 𝒄𝒉𝒐𝒑𝒑𝒆𝒅
1/4 𝒄𝒖𝒑 𝒅𝒓𝒊𝒆𝒅 𝒖𝒏𝒔𝒖𝒍𝒇𝒖𝒓𝒆𝒅 𝒂𝒑𝒓𝒊𝒄𝒐𝒕𝒔, 𝒅𝒊𝒄𝒆𝒅

𝑰𝑵𝑺𝑻𝑹𝑼𝑪𝑻𝑰𝑶𝑵𝑺:
𝑩𝒂𝒌𝒆 𝒂𝒄𝒐𝒓𝒏 𝒔𝒒𝒖𝒂𝒔𝒉 𝒉𝒂𝒍𝒗𝒆𝒔 𝒇𝒂𝒄𝒆 𝒅𝒐𝒘𝒏 𝒊𝒏 1/2 𝒊𝒏𝒄𝒉 𝒘𝒂𝒕𝒆𝒓 𝒇𝒐𝒓 45 𝒎𝒊𝒏𝒖𝒕𝒆𝒔 𝒂𝒕 350 𝒅𝒆𝒈𝒓𝒆𝒆𝒔 𝑭.

𝑺𝒂𝒖𝒕𝒆 𝒔𝒉𝒂𝒍𝒍𝒐𝒕, 𝒈𝒂𝒓𝒍𝒊𝒄, 𝒄𝒆𝒍𝒆𝒓𝒚 𝒂𝒏𝒅 𝒓𝒆𝒅 𝒄𝒓𝒂𝒏𝒃𝒆𝒓𝒓𝒊𝒆𝒔 𝒊𝒏 𝒂 𝒉𝒐𝒕, 𝒅𝒓𝒚 𝒔𝒕𝒂𝒊𝒏𝒍𝒆𝒔𝒔 𝒔𝒕𝒆𝒆𝒍 𝒑𝒂𝒏 𝒇𝒐𝒓 2-3 𝒎𝒊𝒏𝒖𝒕𝒆𝒔, 𝒔𝒕𝒊𝒓𝒓𝒊𝒏𝒈 𝒄𝒐𝒏𝒔𝒕𝒂𝒏𝒕𝒍𝒚. 𝑺𝒕𝒊𝒓 𝒊𝒏 𝒕𝒉𝒆 𝒒𝒖𝒊𝒏𝒐𝒂, 𝒑𝒆𝒄𝒂𝒏𝒔, 𝒗𝒊𝒏𝒆𝒈𝒂𝒓, 𝒃𝒖𝒕𝒕𝒆𝒓, 𝒔𝒂𝒈𝒆, 𝒂𝒏𝒅 𝒂𝒑𝒓𝒊𝒄𝒐𝒕𝒔

𝑻𝒖𝒓𝒏 𝒂𝒄𝒐𝒓𝒏 𝒔𝒒𝒖𝒂𝒔𝒉 𝒇𝒂𝒄𝒆 𝒖𝒑 𝒂𝒏𝒅 𝒔𝒕𝒖𝒇𝒇 𝒘𝒊𝒕𝒉 𝒒𝒖𝒊𝒏𝒐𝒂 𝒎𝒊𝒙𝒕𝒖𝒓𝒆. 𝑩𝒂𝒌𝒆 𝒇𝒐𝒓 𝒂𝒏 𝒂𝒅𝒅𝒊𝒕𝒊𝒐𝒏𝒂𝒍 15 𝒎𝒊𝒏𝒖𝒕𝒆𝒔.

𝑺𝒆𝒓𝒗𝒆 𝒘𝒊𝒕𝒉 𝒂 𝒔𝒑𝒓𝒊𝒏𝒌𝒍𝒆 𝒐𝒇 𝒅𝒊𝒄𝒆𝒅 𝒓𝒆𝒅 𝒑𝒆𝒑𝒑𝒆𝒓 𝒐𝒏 𝒕𝒐𝒑.

𝑭𝒓𝒆𝒏𝒄𝒉 𝑳𝒆𝒏𝒕𝒊𝒍𝒔 𝑾𝒊𝒕𝒉 𝑮𝒂𝒓𝒍𝒊𝒄 & ð‘»ð’‰ð’šð’Žð’†

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𝑭𝒓𝒆𝒏𝒄𝒉 𝑳𝒆𝒏𝒕𝒊𝒍𝒔 𝑾𝒊𝒕𝒉 𝑮𝒂𝒓𝒍𝒊𝒄 & 𝑻𝒉𝒚𝒎𝒆
lentils

𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔:
3 𝒕𝒂𝒃𝒍𝒆𝒔𝒑𝒐𝒐𝒏𝒔 𝒐𝒍𝒊𝒗𝒆 𝒐𝒓 𝒗𝒆𝒈𝒆𝒕𝒂𝒃𝒍𝒆 𝒐𝒊𝒍
1 𝒐𝒏𝒊𝒐𝒏, 𝒑𝒆𝒆𝒍𝒆𝒅 𝒂𝒏𝒅 𝒇𝒊𝒏𝒆𝒍𝒚 𝒄𝒉𝒐𝒑𝒑𝒆𝒅
2 𝒄𝒍𝒐𝒗𝒆𝒔 𝒈𝒂𝒓𝒍𝒊𝒄, 𝒑𝒆𝒆𝒍𝒆𝒅 𝒂𝒏𝒅 𝒇𝒊𝒏𝒆𝒍𝒚 𝒄𝒉𝒐𝒑𝒑𝒆𝒅
1 𝒄𝒂𝒓𝒓𝒐𝒕, 𝒑𝒆𝒆𝒍𝒆𝒅 𝒂𝒏𝒅 𝒇𝒊𝒏𝒆𝒍𝒚 𝒄𝒉𝒐𝒑𝒑𝒆𝒅
2 ¼ 𝒄𝒖𝒑𝒔 𝑭𝒓𝒆𝒏𝒄𝒉 𝒍𝒆𝒏𝒕𝒊𝒍𝒔
1 𝒕𝒆𝒂𝒔𝒑𝒐𝒐𝒏 𝒅𝒓𝒊𝒆𝒅 𝒐𝒓 𝒇𝒓𝒆𝒔𝒉 𝒕𝒉𝒚𝒎𝒆
3 𝒃𝒂𝒚 𝒍𝒆𝒂𝒗𝒆𝒔
1 𝒕𝒂𝒃𝒍𝒆𝒔𝒑𝒐𝒐𝒏 𝒌𝒐𝒔𝒉𝒆𝒓 𝒔𝒂𝒍𝒕

𝑷𝒓𝒆𝒑𝒂𝒓𝒂𝒕𝒊𝒐𝒏:
1. 𝑷𝒍𝒂𝒄𝒆 𝒂 𝒍𝒂𝒓𝒈𝒆 𝒔𝒂𝒖𝒄𝒆𝒑𝒂𝒏 𝒐𝒗𝒆𝒓 𝒎𝒆𝒅𝒊𝒖𝒎 𝒉𝒆𝒂𝒕 𝒂𝒏𝒅 𝒂𝒅𝒅 𝒐𝒊𝒍. 𝑾𝒉𝒆𝒏 𝒉𝒐𝒕, 𝒂𝒅𝒅 𝒄𝒉𝒐𝒑𝒑𝒆𝒅 𝒗𝒆𝒈𝒆𝒕𝒂𝒃𝒍𝒆𝒔 𝒂𝒏𝒅 𝒔𝒂𝒖𝒕é 𝒖𝒏𝒕𝒊𝒍 𝒔𝒐𝒇𝒕𝒆𝒏𝒆𝒅, 5 𝒕𝒐 10 𝒎𝒊𝒏𝒖𝒕𝒆𝒔.
2. 𝑨𝒅𝒅 6 𝒄𝒖𝒑𝒔 𝒘𝒂𝒕𝒆𝒓, 𝒍𝒆𝒏𝒕𝒊𝒍𝒔, 𝒕𝒉𝒚𝒎𝒆, 𝒃𝒂𝒚 𝒍𝒆𝒂𝒗𝒆𝒔 𝒂𝒏𝒅 𝒔𝒂𝒍𝒕. 𝑩𝒓𝒊𝒏𝒈 𝒕𝒐 𝒂 𝒃𝒐𝒊𝒍, 𝒕𝒉𝒆𝒏 𝒓𝒆𝒅𝒖𝒄𝒆 𝒕𝒐 𝒂 𝒇𝒂𝒔𝒕 𝒔𝒊𝒎𝒎𝒆𝒓.
3. 𝑺𝒊𝒎𝒎𝒆𝒓 𝒍𝒆𝒏𝒕𝒊𝒍𝒔 𝒖𝒏𝒕𝒊𝒍 𝒕𝒉𝒆𝒚 𝒂𝒓𝒆 𝒕𝒆𝒏𝒅𝒆𝒓 𝒂𝒏𝒅 𝒉𝒂𝒗𝒆 𝒂𝒃𝒔𝒐𝒓𝒃𝒆𝒅 𝒎𝒐𝒔𝒕 𝒐𝒇 𝒕𝒉𝒆 𝒘𝒂𝒕𝒆𝒓, 20 𝒕𝒐 25 𝒎𝒊𝒏𝒖𝒕𝒆𝒔. 𝑰𝒇 𝒏𝒆𝒄𝒆𝒔𝒔𝒂𝒓𝒚, 𝒅𝒓𝒂𝒊𝒏 𝒂𝒏𝒚 𝒆𝒙𝒄𝒆𝒔𝒔 𝒘𝒂𝒕𝒆𝒓 𝒂𝒇𝒕𝒆𝒓 𝒍𝒆𝒏𝒕𝒊𝒍𝒔 𝒉𝒂𝒗𝒆 𝒄𝒐𝒐𝒌𝒆𝒅. 𝑺𝒆𝒓𝒗𝒆 𝒊𝒎𝒎𝒆𝒅𝒊𝒂𝒕𝒆𝒍𝒚, 𝒐𝒓 𝒂𝒍𝒍𝒐𝒘 𝒕𝒉𝒆𝒎 𝒕𝒐 𝒄𝒐𝒐𝒍 𝒂𝒏𝒅 𝒓𝒆𝒉𝒆𝒂𝒕 𝒍𝒂𝒕𝒆𝒓
*𝑪𝒂𝒏 𝒔𝒖𝒃𝒔𝒕𝒊𝒕𝒖𝒕𝒆 𝒘𝒂𝒕𝒆𝒓 𝒘𝒊𝒕𝒉 𝒗𝒆𝒈𝒆𝒕𝒂𝒃𝒍𝒆  𝒃𝒓𝒐𝒕𝒉 𝒊𝒇 𝒅𝒆𝒔𝒊𝒓𝒆𝒅.

𝑺𝒐𝒖𝒓𝒄𝒆: 𝑵𝒆𝒘 𝒀𝒐𝒓𝒌 𝑻𝒊𝒎𝒆𝒔

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𝑪𝒓𝒆𝒆𝒑𝒊𝒏𝒈 𝑻𝒉𝒚𝒎𝒆 𝑽𝒂𝒓𝒊𝒆𝒕𝒊𝒆𝒔

 

30 𝑽𝒂𝒓𝒊𝒆𝒕𝒊𝒆𝒔 𝑶𝒇 𝑻𝒉𝒚𝒎𝒆

8 𝑯𝒆𝒂𝒍𝒊𝒏𝒈 𝑩𝒆𝒏𝒆𝒇𝒊𝒕𝒔 𝒐𝒇 𝒕𝒉𝒆 𝑯𝒆𝒓𝒃 𝑻𝒉𝒚𝒎𝒆

 

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