saturday's menu
today’s green smoothie:
Spinach, swisschord, zucchini
hearts, mint, ginger, water
4 lunch we
had:
Spanakorizo
This is a
traditional greek main dish, but tastes also delicious as a sidedish of steamed
vegetables. The amounts in the recipe are meant for 2 persons as a maindish or
for 4 persons as a side dish.
what you
need:
1kg fresh
spinach
2 chopped
onions
225ml
tomatoesauce
500ml water
3
tablespoons fresh dill or 1 tbsp dried dill
1 tbsp fresh
parsley
salt, peper
1 tbsp whole
cumin
100g (brown)
rice
olive oil
find a big
pot and put it on the fire, first roast the whole cumin, than add olive oil,
next step, add the onions and fry them until they look glaced. Add the rice and
stir until all they rice looks oily and moist. Add water. Put a lid on the pot
and turn the heat down. Now start washing the fresh spinach, if the leaves are
really huge break them, otherwise leave them as they are, to keep the energy
and the taste in until you start chewing them.
Taste the
rice. When it is almost as soft as you like it add the tomatoesauce and start
adding the spinach, stir carefully. Add more water if needed, the end result is
not a soup though. Let your Spanakorizo rest for 5 minutes. Finally add the
fresh herbs and sprikle fresh lemon juice on top before serving.
Spanakorizo
is one of the reasons why I keep going back to greece. Btw if you don’t have
spinach, use beetroot leaves, if you don’t have rice, use whole spelt.
Green salad with sundried tomatoes and avocado dressing.
For the
dressing put 1 avocado into your blender, add olive oil, seasalt, peper,
lemonjuice and and blend. Pour the sauce over the salad right before serving
and use both of your hands to mix it with your fresh greens.
Spelt bread with raisins, walnuts and curcuma
What you need:
500g Spelt flour
25g yeast
300 ml warm water
0,5 teaspoon seasalt
handfull sundried tomatoes
Mix water with salt and yeast, add the spelt flour,
the raisins nuts and a half a teaspoon of curcuma. Now use your hands to knead
the dough until it seperates from the bowl. Add more flour in case the mass is
too liquid.
Let it rest over night.
Put the dough into a baking form and bake it at 200°
for about 40-45 minutes. Let it rest in the oven for 10 more mintues and take
it out of the form to cool down.
For dinner we had:
Red lentils soup with coco
plus guess what......corinader (for 2-3)
What you need:
2 tablespoons olive oil
1 onion
2-3 garlic pieces
1 tbsp ground koriander
1 teaspoon chilli
1 tsp curry powder
1 tsp curcuma
175g red lentils
225ml tomatoesauce
400ml coconutmilk
300 – 400ml vegetable buillon or water
Roast garlic and onions until they look glossy and
slightly brown. Add spices, roast them briefly and add the lentils. Stir until
the lentils look oily. Add tomatoesauce, coconut milk and water or buillon, now
let it cook once on high heat and then turn the heat down and let the soup boil
until the lentils are soft. Sprinkle fresh coriander on top before serving or
decorate with fresh grated peper.
Now how easy is that??
This is one of the dishes which tastes even better the
next day, so make sure you prepare enough! If it gets too thick simply add
water and stir.
Green salad with alge dressing
Soak or rinse your alges, depending on which kind you
use (dry or fresh)...
Put them into your blender and add fresh lemonuice and
water, blend until smooth. Pour over the green salad and add cherry tomatoes
and/or yellow peppers.
Millet burgers
250g millet
1 carrott (or use the left over carrott hearts from
yesterdays raw pasta!!)
fresh parsley
olive oil
cook the millet until it gets really soft and sticky,
slightly overcooked if you wanna name this consistency. If the millet is still
„al dente“ it won’t stick together when you start frying it. Let it cool down
and give it a massage, aim for even more stickyness by literally squeezing it
through your hands, smash it completely, this way you don’t need to add
anything else to shape your burgers. Add the carott pieces and the chopped
parsley. Now start rolling little balls with this mass, about the size of an
apricot, and make sure your hands are wet. This way the balls stay seperate and
the mass doesn’t stick on your hands. Heat oil in a frying pan, flaten your
millet balls and put them into the hot oil, fry them until golden brown and
beautiful.
What comes along perfectly well with them is:
Cashew Salsa
thanks Sian!!
What you need:
150g cashews
water
lemon juice
1 piece of garlic
olive oil
salt, pepper
Take a handfull of cashewnuts and put them with water,
a drop of lemon juice, garlic and oil into your blender, blend until smooth and
add salt or pepper if needed, this is supposed to be a creamy sauce, so start with little liquid and add more if needed.
Woahhhh – and finally: the triple brown raw morishness
what you need:
200g medjiool dates
1 banana
200g grated nuts
juice of half lemon
4 tablespoons tahini
4 tbsp raw chocolate or carob powder
1st. layer: blend the dates with the nuts and lemon
juice, not too long, and add the juice carfully and not all at once, the mass
should be more sticky than liquid. Find a nice dish and spread the mass in it.
2nd. layer: smash the banana with a fork, mix it with
tahini and chocolate powder (no blender needed). Spread it over the first
layer. Put your raw dessert now into the fridge and let it cool for a couple of
hours. Yes, hours!! The bottom will be nice and firm and the topping sweet and
chewy after a good rest!
namaste.
namaste.
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