Quantity conversions 2 Tbsp lemon juice concentrate = approx 1 medium lemon 15 oz can chickpeas = approx 1/2 cup dry chickpeas = 85g 1 cup fresh tomatoes (chopped/diced) = 200g 1 cup mini potatoes halved = 225g (recipe calls for 3 cups so 675g) Notes on method Instant pot chickpeas from dry, used the unsoaked longer cook time https://www.pressurecookrecipes.com/instant-pot-chickpeas/ Did not bake the chickpeas (not needed with fully cooked in instant pot method)
Kirkland frozen tropical fruit blend: strawberry, mango, peach, pineapple. Added coconut water in the AM and processed, did not really love the flavor. Added 2/3 of a ripe banana (not frozen) which greatly improved things. I don’t think I’d make this one again since it was uninspiring without banana, although maybe if I switch to almonds from cashews that would also improve it.
This was a flop but my ratios may have been wrong due to using previously frozen rhubarb and not knowing what its pre-frozen/original weight was. I had it in my Greek yogurt straining bag over a bowl for at least 8 hours and only about 2 tablespoons drained from it.
Recipes
Journal
Shopping
