With cherry tomato, roasted red pepper and canned tuna fish INGREDIENTS: 1 – 2 bunches of arugula broken up into bite-sized pieces; 6 – 8 cherry tomatos quatered; 1⁄3 cup of Beluga lentils cooked in 1 cup of water, salt and soja sauce added after … Continue reading →
With grilled chicken breast INGREDIENTS: 3 shredded carrots, 1 shredded red beet. DRESSING: 1 teaspoon grated ginger, 1 heaping tablespoon each of sesame and pumkin seeds, pan roasted and finished with a dash of soja sauce, olive oil, lemon juice and … Continue reading →
With toasted Italian bread topped with crunchy, unsweatened peanut butter on the side INGREDIENTS: Oak leaf lettuce, a handful of arugula, each broken up into bite-sized pieces; the leaves of one Belgian endive sliced diagonally; wedges of radish, wedges of tomato, … Continue reading →
INGREDIENTS: grated carrots with chopped sorrel, yarrow + chive, plus celery julienne. DRESSING: horseradish, raspberry vinegar, olive oil, salt & pepper.
Continue reading →FISH: Filet of speckled trout sauted in olive oil with rice wine, lemon juice, horseradish and a pinch of salt. SALAD: Arugula broken up into bite-sized pieces. DRESSING: 2 tomatoes; 1 small fennel bulb and 1 stalk of celery, each julienne; finely … Continue reading →
With grated carrots, celery and fennel julienne in a marinade of olive oil, horseradish and lemon juice SALAD: A head of green oak leaf lettuce, a handful of arugula and sorrel, all broken up into bite-sized pieces. DRESSING: 2 grated carrots, … Continue reading →
With an Umeboshi paste and Nicoise olives vinaigrette on a bed of Basmati rice MEAT: strips of roastbeef seasoned with thyme, salt and chili pepper flakes SALAD: oak leaf, radicchio. DRESSING: celery julienne, finely chopped nicoise olives, mixed with olive oil, … Continue reading →
