It was good! I don’t normally count calories (if you eat real food, calories take care of themselves), but I could probably figure it out for fun.

Olive oil is probably 120, same for the soy beans (1/2 cup). The peas package says 70 calories for 3/4 cup, but I only used about 1/4, so say 30 cal. That puts us at 270. The rice (1/4 cup, cooked, brown) is probably 60 cal. Purslane, basil and raddichio are negligable. Nuts are about 200.

So since most people underestimate their calorie intake, lets round up to 600. That’s good because when I first read your post I thought it would be between 500-600.

I hope this helps!! (but don’t get too hung up on calories)

Darya, next delicious, easy, fast recipe please?

Yes, you shouldn’t bother to try freezing your own fresh vegetables. As I’m sure you know, water expands when it is frozen. If you freeze living cells, this expansion causes the cell membranes (or cell walls in the case of plants) to burst, leaving vegetables flaccid and mushy.

Fresh vegetables that you get in a grocery store are frozen in a different way. Scientists discovered that if you freeze things fast enough (with VERY cold substances like liquid nitrogen) then the water doesn’t have time to expand and so cells can be preserved this way. Industrial vegetable producers have this technology, but you probably don’t have it in your house.

Otherwise, just throw down some spinach salad and grill up some tofu to throw on top with some feta.