Part one of my delicious Sunday #lunch with the fam: #kale #salad with #chicory, #brusselssprouts, #pepitas #pumpkinseeds, Persian #cucumbers, #craisins, #broccolistalks, etc. So good. Mother and I are cooking up a stirfry of her own design with a food that’s entirely new to me, taste-wise.
Fresh mint and arugula salad with pomegranate seeds, orange, and vegan cream cheese dressing.
feta, tomato and arugula salad
Plus some yummy mango salad! #Salad #Mango #Yummy #Nomnom
Zesty Green Beans Salad With Yogurt Dressing
You will need:
Green Beans (250g for 2 people) end trimmed.
1 TBsp Olive Oil
1 TBsp Butter
2 Cloves of Garlic, Minced
Red Pepper Flakes
Lemon Juice and Zest
4 TBsp Yogurt
Boil some water, add salt and then boil the beans for 5 minutes. Take out of boiling water into cold icy water to stop it from cooking.
in a pan, add the oil and the butter and 3/4 of the minced garlic until golden then add the beans and sauté for 5 minutes and add salt and pepper flakes.
place in a bowl and sprinkle lemon zest.
Prepare yogurt dressing by mixing yogurt, salt, lemon and remaining of garlic. pour over the beans and serve warm.
*this salad is best eaten when prepared.
💎 on We Heart It.
#vegan things….#meatless #chicken #salad #healthy
Biggie Breakfast aftermath. This also came with a grape soda mimosa. Delicious. #breakfast #brunch #steak #potatoes #scrambledeggs #salad #brooklyn #williamsburg #corpulence (at Sweet Science)
Beetroot, Roasted Onions, Goats Curd and Breadcrumbs -
Goat’s curd has been popping up on restaurant menus for a few years now – if you haven’t had it, it’s the soft, creamy curd that you get from the first part of the cheese making process, before it is further drained and matured to make the more familiar forms of goat’s cheese. It has a smooth, light, tangy taste that you can use in sweet and savoury dishes. I picked this up from Windrush Valley at the Marylebone Farmers Market.
This supper dish combined it with beetroot and roasted onions, with a topping of crunchy breadcrumbs, parsley, lemon zest and sea salt – and it was really delicious.
The best way to cook beetroot is to scrub it, and whilst still wet, wrap it loosely in foil and bake it at 180°C for 45-90 minutes depending on the size – you want a skewer to easily go all the way in. Leave it to cool in the foil, and then you’ll be able to slide the skin off easily.
While you’ve got the oven on, you can roast some small white onions, by simply peeling them and anointing the top with a little olive oil. Roast until soft all the way through, and leave to cool. When you can handle them, slide off the outer skin to reveal the soft layers underneath. Slice into quarters and drizzle with a little salt and sherry vinegar.To finish it off, heat a little olive oil in a pan and add a handful of breadcrumbs. Toss them about until they take on some colour, remove from the heat and add parsley, lemon zest and salt. Assemble the beetroot and onion, with a generous dollop of goats curd, and the breadcrumbs on top.
9th March 2014
paleo pizza. #paleo #primal #pizza #nomnom #mjam #fish #salad #lowcarb #healthy #clean #food #eatclean #eatcleantraindirty #supergeil (hier: Lehel)
Eat clean, study everything, repeat—oh the midterms grind
Lunch: arugula, sprouts, Persian cucumbers, candied pecans, raspberry vinaigrette
Grilled Chicken Salad
It’s a late lunch but oh well. I started the ten day detox today, this should be fun… #salad #lettuce #grapetomatoes #mintleaves #spinach #lemonjuice #dressing #fitness #foodporn #latelunch #startingover