Whatever you have at home is better than “low sodium organic from the can vegetable stock”.
1 really big carrot
1 really big onion
2 celery sticks
2 cloves of garlic
1tbsp olive oil
1 bay leave
1,5 l water
Just add whatever vegetables you have in the fridge (pepper, chayote, asparagus…)
If I have at home I always add some fresh thyme, cause I like the taste.
Put everything in a same pot. Cook, after boiling, for 30 min. Strain.
Green salad mixture, pomelo, grapes, black olives, croutons, strawberries, toasted almonds, edible flowers, toasted cashews, toasted seeds: pumpkin, sunflower, sesame seeds and pine nuts. Sweet Lime Vinaigrette. Oh yes, and few anchovies. Maybe my husband added some more ingredients in it – and didn’t told me.:-)
I call this week a discovery week. That complex combination of fruit flavors in savory salads – we were delighted. It’s like discovering completely new universe, we were missing so much.
Thank you Cafe Ysabel, thank you Fillipa and Jens for taking us there.
250 g green salad
50 g strawberries (sliced)
one small fennel bulb (very thinly sliced)
Sweet Lime Vinaigrette
Mix all the ingredients and add vinaigrette. Season with salt and pepper.
1 tablespoon Dijon mustard
1 tablespoon brown sugar
2 tablespoons fresh lime juice
1/4 cup fresh orange juice
1/4 cup olive oil
In a bowl, whisk together the mustard, sugar, lime and orange juice. At the end slowly add olive oil – while whisking at the same time.
Season with salt and pepper according to taste.
This vinaigrette taste great on green salad with fennel and strawberries.
The inspiration came from salad we have eaten in Cafe Ysabel in San Juan city. We had dinner there three days ago, and last two days we are preparing similar salads. MMMMMMMMMM!!! Tasty and filling summer lunch. Sweet, savory, salty, sour, perfect combination.
any kind of green salad
half the pomelo (peeled and separated into smaller chunks)
handful of seedless grapes (some cut in half some whole)
some basil, mint and flat parsley leaves
some edible flowers
toasted almonds, cashews, sunflower seeds, pumpkin seeds, sesame seeds (black and white), walnuts and flax seeds (basically whatever you have at home)
black olives (pitted)
reduced balsamic vinegar
some minced garlic/same amount grated ginger
Combine all together.
2 handful parsley leaves (flat parsley)
2 tbsp. white sesame seeds
2 tbsp. black sesame seeds
2 tbsp. pumpkin seeds
2 tbsp. sunflower seeds
a splash olive oil
a splash aceto balsamico
Toast the seeds. Sprinkle them over the leafs. Add olive oil and balsamic vinegar according to taste and season with salt. Mix.
Parsley is supposedly a libido booster for ladies. Also it raises estrogen levels so herbalist recommend parsley for the treatment of osteoporosis. And it is an excellent source of provitamin A, vitamin B, vitamin E, vitamin K, beta-carotene,magnesium, phosphorus, iron, magnesium, sodium, potassium, sulfur and calcium. It contains more vitamin C per volume than an orange or lemon. It should be taken with care if a person experience kidney problems.
Google search says: Parsley acts like an antioxidant (eliminates toxins and maintains the elasticity of the blood vessels), it is a general stimulant, diuretic, antiseptic, antiinfectious, antirachitic and more. Apart from these, parsley is a great neutralizer of the negative effects brought about by smoking and dependence upon alcohol. Among other effects that it has: it straightens the body and immune system, has a beneficial effect over the liver, spleen, digestive and endocrine organs.
And for the guys, the most significant vitamin for sexual health and optimal sexual function is vitamin E. Vitamin E promotes sexual health and keeps the genitals and reproductive organs working normally. Almonds, walnuts, sunflower seeds and safflower seeds supply generous doses of vitamin E.
One more reason to include pumpkin seeds in your diet is zinc. In addition to helping out with immunity, growth, and development, zinc is a great mineral for men because it appears to play an important role in maintaining prostate health.
This should be everybody’s morning drink. Drinking warm lemonade raises levels of metabolism and improves the digestive system. It protects us from cold and reduces acid and gases in our body. Helps keep our blood vessels smooth and running. My favorite secret is that it keeps me wining in my private-long-lasting Cellulite wars.
1 tbsp. honey
1/2 cup warm water
Put honey in a cup, add water and stir until honey dissolve. Add freshly squeezed lemon juice. Mix and drink slowly.
Hip hip hooray! My first sticky rice balls and they are edible! Not so tasty like the ones we tried in Hong Kong few months back, but hey, this is completely unknown territory.
for 8 balls
4 tbsp. black sesame seeds
1/2 cup muscovado sugar
1/2 tsp. salt
1 cup of glutinous rice flour
1/2 can coconut milk
1/4 cup dry roasted peanuts (ground)
1/4 cup white sesame seeds and some black sesame seeds
1L boiling water
Grind black sesame seeds in a nut grinder until they break down into a thick and glossy powder. Place ground seeds in a sauce pan over medium-low heat, add 2 tbsp. water and sugar and stir constantly until the sugar melts and a black sauce forms (5 min.). Cool it in a refrigerator. Mix rice flour and salt into a mixing bowl, add coconut milk and form a stiff dough. Take a little of the dough and make a small ball. Using finger, indent each of the balls and fill it with black sesame paste. Roll a ball once more using hands. Drop the rice balls into a pot of boiling water. Cook for 6-8 minutes, or until they begin to float in the water. Drain and set them on a clean surface. Roll the balls in roasted peanuts or in sesame seeds.
1 cup quinoa
2 cups water
1 red pepper
1 green pepper
1/4 cup olive oli
1/2 lemon (juice)
handful parsley leafs
Cook quinoa (ratio is 2 water : 1 quinoa), let it cool down. Chop vegetables, mix everything together. Season with olive oil, lemon juice and salt.
The book is called My natural medicine. It’s written by Rika Zarai, singer and writer from Israel.
She’s one of a kind health guru and all the advices from her book make sense and work. Written in 80’s, the book is like an author: straightforward and simple. We like her, and we’re trying to implement as much as we can from her philosophy in our everyday living.
This is one of ours all time favorite vegetarian meals.
2 meaty peppers (red or green)
1 cup cooked rice
1 cooked egg yolk
1/2 cup yogurt
handful of sliced black olives
splash of olive oil (3 tbsp.)
In her recipe it is emphasized that the vegetables are naturally grown and organic; the olive oil is virgin olive oil, and the salt is unrefined sea salt.
Of course, egg yolk is from free range chicken. And she gives some excellent arguments why to make natural choices.
Cut peppers in half and remove seeds. Put them in a grilling pan with olive oil, and grill them until they begin to soften a little.
At the end of grilling process put some crashed garlic in every pepper.
In separate bowl mix rice, egg yolk, black olives, yogurt and season with salt. Put this filling in peppers and serve.
We like to eat them with fresh cottage cheese, steamed broccoli and french beans (seasoned with garlic and olive oil).
OMG I love garlic!