81. Blåbärspaj
80. Mango&avocado salad
Mango avocado salad dressed w coconut curry
yield: 4 servings
You'll need;
(dressing)
1/4c cold pressed sunflower oil
1/4c thick coconut milk (not light)
juice of 1/2 lime
2 tsp mogul curry powder or your choice curry powder
2 drops liquid stevia or 1/2 tsp agave syrup to taste
pinch celtic sea salt
(salad)
1 large head of curly leaf lettuce washed and spun dry, some chopped, some whole leaves if desired
1 mango diced
2 avocados sliced
1/2 c whole raw cashews
6 radishes diced small
sunflower sprouts
Wisk together well, let stand as you prepare salad.
Assemble greens, sprouts, mango, avocado and radish on 4 salad plates. Drizzle dressing over salad, top with cashews and serve immediately.
1/4c cold pressed sunflower oil
1/4c thick coconut milk (not light)
juice of 1/2 lime
2 tsp mogul curry powder or your choice curry powder
2 drops liquid stevia or 1/2 tsp agave syrup to taste
pinch celtic sea salt
(salad)
1 large head of curly leaf lettuce washed and spun dry, some chopped, some whole leaves if desired
1 mango diced
2 avocados sliced
1/2 c whole raw cashews
6 radishes diced small
sunflower sprouts
Method;
Combine sunflower oil, coconut milk, lime juice, curry, stevia and salt.Wisk together well, let stand as you prepare salad.
Assemble greens, sprouts, mango, avocado and radish on 4 salad plates. Drizzle dressing over salad, top with cashews and serve immediately.
79. California avocadosandwich
Half a focaccia round, cut into wedges
¼ cup mayonnaise
2 teaspoons chopped fresh dill
1 avocado, thinly sliced
¼ cup thinly sliced red onion
4 slices provolone cheese
2 teaspoons chopped fresh dill
In a small bowl combine the mayonnaise and chopped dill. Slice the focaccia wedges in half and spread one side with dill mayo. Pile the bread with sliced avocado, red onions and provolone cheese. Enjoy.
78. Garlic roasted cauliflower
Roasted cauliflower
(Serves 6)
(Serves 6)
INGREDIENTS:
1 head of cauliflower, cut into small florets
1 head of garlic, cloves separated & unpeeled
2 Tbsp extra virgin olive oil, divided
1 tsp kosher salt
freshly ground black pepper, to taste
1/4 cup finely-chopped flat-leaf parsley
1/4 cup pine nuts, toasted
2 Tbsp freshly-squeezed lemon juice
METHOD:
Heat oven to 450 degrees F. Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds; drain and peel the skins off. Cut the largest cloves in half lengthwise.
On a rimmed baking sheet, toss the cauliflower with the garlic, 1 1/2 Tbsp. olive oil, salt, and black pepper. Spread into a single layer and roast, stirring twice, until the cauliflower is tender and the garlic is lightly browned, 20 to 25 minutes.
Transfer the cauliflower to a large bowl with the garlic and pan juices. Add the remaining 1/2 Tbsp. olive oil, parsley, pine nuts, and lemon juice. Toss well and serve hot or warm.
1 head of cauliflower, cut into small florets
1 head of garlic, cloves separated & unpeeled
2 Tbsp extra virgin olive oil, divided
1 tsp kosher salt
freshly ground black pepper, to taste
1/4 cup finely-chopped flat-leaf parsley
1/4 cup pine nuts, toasted
2 Tbsp freshly-squeezed lemon juice
METHOD:
Heat oven to 450 degrees F. Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds; drain and peel the skins off. Cut the largest cloves in half lengthwise.
On a rimmed baking sheet, toss the cauliflower with the garlic, 1 1/2 Tbsp. olive oil, salt, and black pepper. Spread into a single layer and roast, stirring twice, until the cauliflower is tender and the garlic is lightly browned, 20 to 25 minutes.
Transfer the cauliflower to a large bowl with the garlic and pan juices. Add the remaining 1/2 Tbsp. olive oil, parsley, pine nuts, and lemon juice. Toss well and serve hot or warm.
77. Quinoaburger & tzatziki
INGREDIENTS
6 QUINOAPATTIES
2½ cups cooked quinoa
1 cup bread crumbs
2 eggs
½ cup (or 4) egg whites
2 green onions, finely chopped
45g extra sharp cheddar cheese
½ tsp salt
¼ tsp black pepper
About ½ cup watercress leaves
6 poached eggs
INSTRUCTIONS
1. Combine the quinoa, eggs, egg whites, green onion, cheese, salt and pepper in a medium bowl. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. Form into six patties.
2. Heat a little bit of olive oil in a large, heavy skillet over medium-high heat. Add the patties, if they’ll fit with some room between each and cook until the bottoms are deeply browned, about 7 to 10 minutes.
3. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden.
4. Transfer to serving plate, top with a pinch of watercress leaves and a poached egg. Sprinkle with salt and pepper.
5. The quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.
INGREDIENTS TZATZIKI.
½ large English cucumber
1 tsp salt
¾ cups 0% fat plain Greek yogurt
¼ tsp freshly-squeezed lemon juice
2 cloves garlic, minced
⅛ tsp black pepper, freshly-grated
2 tbsp finely chopped parsley leaves
2 tbsp finely chopped mint leaves
INSTRUCTIONS
1. Peel the cucumber and remove the seeds by halving it lengthwise and running a spoon down the middle to scoop out the seeds. Slice in half lengthwise again, then dice into ¼ inch cubes.
2. Place the chopped cucumber in a fine sieve and sprinkle with salt. Top with paper towels and add some weight, such as a large can, or small saucepan over top. Place in the refrigerator to drain while you prepare the rest of the ingredients, preferably longer if you can, about 30 minutes.
3. Combine yogurt, lemon juice, garlic, black pepper, parsley, and mint in a bowl. Stir to combine.
4. Remove cucumbers from the fridge and wipe off as much remaining moisture as you can, using additional paper towels.
5. Add the chopped cucumber to the yogurt mixture and stir to combine.
6. Cover and refrigerate for about an hour before serving to allow the flavors to fully develop.
2½ cups cooked quinoa
1 cup bread crumbs
2 eggs
½ cup (or 4) egg whites
2 green onions, finely chopped
45g extra sharp cheddar cheese
½ tsp salt
¼ tsp black pepper
About ½ cup watercress leaves
6 poached eggs
INSTRUCTIONS
1. Combine the quinoa, eggs, egg whites, green onion, cheese, salt and pepper in a medium bowl. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. Form into six patties.
2. Heat a little bit of olive oil in a large, heavy skillet over medium-high heat. Add the patties, if they’ll fit with some room between each and cook until the bottoms are deeply browned, about 7 to 10 minutes.
3. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden.
4. Transfer to serving plate, top with a pinch of watercress leaves and a poached egg. Sprinkle with salt and pepper.
5. The quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.
INGREDIENTS TZATZIKI.
½ large English cucumber
1 tsp salt
¾ cups 0% fat plain Greek yogurt
¼ tsp freshly-squeezed lemon juice
2 cloves garlic, minced
⅛ tsp black pepper, freshly-grated
2 tbsp finely chopped parsley leaves
2 tbsp finely chopped mint leaves
INSTRUCTIONS
1. Peel the cucumber and remove the seeds by halving it lengthwise and running a spoon down the middle to scoop out the seeds. Slice in half lengthwise again, then dice into ¼ inch cubes.
2. Place the chopped cucumber in a fine sieve and sprinkle with salt. Top with paper towels and add some weight, such as a large can, or small saucepan over top. Place in the refrigerator to drain while you prepare the rest of the ingredients, preferably longer if you can, about 30 minutes.
3. Combine yogurt, lemon juice, garlic, black pepper, parsley, and mint in a bowl. Stir to combine.
4. Remove cucumbers from the fridge and wipe off as much remaining moisture as you can, using additional paper towels.
5. Add the chopped cucumber to the yogurt mixture and stir to combine.
6. Cover and refrigerate for about an hour before serving to allow the flavors to fully develop.
76. Shrimpsalad
refreshing cucumber, tomato & shrimp salad
INGREDIENTS for 1.
sallad
½ seedless cucumber, diced
4-5 baby tomatoes, diced
½ frozen corn, cooked, drained and cooled
200g cooked shrimp
2 tbsp fresh tarragon, chopped
2 tbsp fresh parsley, chopped
2 tbsp fresh lemon thyme, chopped
2 tbsp fresh oregano, chopped
vinaigrette
½ tsp fennel seeds, ground
¼ tsp salt
¼ tsp black pepper
2 tbsp lemon juice
1 tsp olive oil
4-5 baby tomatoes, diced
½ frozen corn, cooked, drained and cooled
200g cooked shrimp
2 tbsp fresh tarragon, chopped
2 tbsp fresh parsley, chopped
2 tbsp fresh lemon thyme, chopped
2 tbsp fresh oregano, chopped
vinaigrette
½ tsp fennel seeds, ground
¼ tsp salt
¼ tsp black pepper
2 tbsp lemon juice
1 tsp olive oil
INSTRUCTIONS
In a mixing bowl, add the diced cucumber, tomatoes, cold corn kernels, cooked shrimp and chopped fresh herbs. Mix well and set aside.
In a separate bowl, add ground fennel seeds, salt, pepper, lemon juice and olive oil. Whisk until well incorporated.
Add to reserved salad and toss ligthly to coat evenly.
Garnish with fresh herbs and flowers.
In a separate bowl, add ground fennel seeds, salt, pepper, lemon juice and olive oil. Whisk until well incorporated.
Add to reserved salad and toss ligthly to coat evenly.
Garnish with fresh herbs and flowers.
75. Mat som är fin
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