Tag Archives: Apple cider vinegar

Herb salad – a flavor explosion

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As many of my beloved ones know, I’m a big fan of three things when it comes to food.

First, I love nice flavors. To me bland food is like an insult. It makes me angry – why should I waste my calorie intake with shit food?!? Don’t people know the magic of herbs and spices?

Second, when I cook myself I like it simple. Everybody can create a fabulous me after spending hours and hours and euros and euros in complex declicaties. But for me personally, it’s the simple dishes that rock! The lovely flavors of a good dark farmer’s bread, a home made pasta in a small italian village or an unusual soup… yes, I’m quite easy to be pleased when it comes to that!

Today’s recipe I wanna share with you combines both of these important attributes perfectly I think… This herbal salad is boasting of flavors, super simple and on top of that – and that’s the third thing I love when it comes to food of my choice – it’s healthy!

Why not have it all and use the chance to cook with healthy ingredients and do something good for you (soul & body)?

So let’s give it a go….

herb salad - flavor explosion

What you need…..

  • Different fresh herbs of the season (I took: basil, mint, coriander)
  • Some rocket
  • toasted seeds (I have a mix of pumpkin, flax and sunflower)
  • Per person: 1 table spoon of capers, 1 table spoon of sun dried tomatoes (chopped), 1 tomato, 1 free range egg
  • Best quality salt (I used pink Himalayan)

For the dressing mix the following ingredients:

  • Olive oil
  • Tamari sauce
  • Organic agave sirup
  • Dijon mustard
  • Cloudy apple cider vinegar

Optional: dark farmer’s sourdough bread (which I always take from home or ask my family & friends from Austria & Germany to bring – thanks so much guys!!!)

What to do…

Take the same amount of each kind of herbs/ rocket. Clean all greens thoroughly (I like to soak them in cold water and then spin them in the salad spinner. Bit of extra work, but so worth it.) Slice the tomatoes , chop the sun dried tomatoes. Arrange them and the capers nicely on  pretty plates.

Boil some water, add the eggs and cook them very soft (depending on the size for about 6 min), so the inside will be nice and creamy (almost like a poached egg only easier).  Dip them in cold water and then peel them. Put one egg on top of each salad and only then open it up carefully – give them a bit of extra salt.

Sprinkle with toasted nuts and the dressing.

Hope you’ll like it as much as we did! Once again this is a salad with is so yummy that you’re tempted to lick the plates after – just use the bread for it if you have company haha!

Enjoy & happy summer!!!!!

Love,
Nadine xx

P.S. Btw if somebody is wondering wether eggs are good for you or not, I finally came to a conclusion but ONLY if you use really good quality eggs like free range or organic… – nobody wants antibiotic, hormone stuffed eggs, yuck!! But good quality eggs are actually a super-food, they are packed with nutrients vitamins and health benefits! If you wanna learn more, read on on this page….

So simple, so tasty. Rucola Fennel salad with Tamari dressing

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Recently I discovered a new favorite salad. It’s boasting of flavors, extremely alkalizing and perfect as a light lunch, or a side to another dish. Besides that it’s super easy and only takes a couple of minutes to assemble (if you prewash all your greens in advance as I do. Otherwise it might take 2min more ;). And the best of it, its ingredients make it a true powerhouse for your immune system!

rucola-fennel-salad

Rucola, also known as rocket, contains high levels of vitamin C which fights against free radicals, toxins and boosts resistance to viruses and infections. It also contains lots of vitamin K and A, floats  and has several cancer fighting substances in high concentration. BOOM!

Fennel gives it a very nice, sweetish complimentary flavor. I have been loving fennel since I was a child and will never understand why quite some people don’t like it, but well – different people, different tastes, right?! It’s particular flavor comes from a high concentration of Anethole which has anti-fungal and anti-bacterial properties. Fennel has anti-inflammatory and anticancer effects and also contains good levels of potassium (good for the ❤ )and has a soothing effect on you bowels (the give fennel seed tea to babies for a reason!).

This list could go on and on about the positive effects of sunflower seeds, fresh coriander & apple cider vinegar which this recipe also contain, but enough talking of theory. Let’s get started with the recipe!

All you need….
For the salad

  • 2 hands full of rucola (cleaned)
  • slivered fennel (1/2 bulb, core removed)
  • 1 big tomato (chopped) or sweet pepper (I like red or orange for the contrast)
  • some sunflower seeds (toasted if you like)
  • some fresh coriander

For the dressing

  • Apple cider vinegar
  • Best quality olive oil
  • Tiny bit of organic agave sirup
  • Tamari sauce
  • Bit of fresh pepper

What to do….

Put all the cleaned salad ingredients in a nice bowl. Sprinkle with (toasted) seeds. Mix the dressing ingredients depending on your personal taste in a little bowl. Start with a little and then play around with it to find out how you like it the most. Some people like more, some less dressing, some more tanginess from the vinegar, some more oil. Drizzle the dressing over the salad and enjoy 😀

Love & sunshine as ever!
N xx

P.S. Btw – for chopping I’m really a huge fan of my latest kitchen addition which is a ceramic knife. It doesn’t only stay sharp longer up to 10 times longer and is not as heavy as a stainless steel knife but the main advantage is that there is no ion transfer with ceramic knifes. That’s great for all of your veg and fruits. It stays fresh longer, doesn’t oxidize – so better for the veg, better for you 🙂 Check out this video which explains most advantages and differences between ceramic and steel knifes.

Summer buckwheat salad 2.0

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Riding on my buckwheat wave I made my second batch within a week! This time I must say I liked it even better than the first one… if you try them both, let me know which one you prefer… but this time the sweet of the dried currents and the bite of the almond flakes make eating this light salad even more fun! The greatest thing is not only that all ingredients boast of health and flavour, but also that if you have the buckwheat ready prepared this meal is made upso fast, you don’t even need 10min, promised!

What you need:
(serves 2)

  • 1 cup of buckwheat (I like to do this in the morning when I get my morning wheat grass to start the day)
  • Water for soaking
  • Half of a pepper (I think in this one the orange is perfect in the color mix)
  • A chunk of red cabbage
  • A small bowl of green peas
  • Half of a feta cheese (I like sheep or goat as I try to reduce cow milk as much as I can)
  • 1 spring onion
  • A handful of dried currants
  • A handful of almond flakes
  • Olive oil
  • Apple cider vinegar
  • Sea salt & pepper (freshly ground)

What to do:

Put the buchkwheat in a bowl and cover it with water, let it soak for 2hours or a bit more. Drain the rest of the water. Chop the vegetables and feta cheese. Mix with the buckwheat, add currents and almond flakes. Dress with olive oil, apple cider vinegar, season to taste with sea salt and fresh pepper.

Enjoooooooooooooy!!!