Friday, 30 August 2013
Aubergine week. Recipe n.5: Roasted aubergine, roasted butternut squash, peas, brown basmati rice, coriander. Dressing: soya cream, dried coconut, almond oil and spices (turmeric, cayenne and saffron).
Aubergine/eggplant week. Recipe n.4: roasted Aubergine/eggplant, feta cheese, sun dried tomatoes in extra virgin olive oil, a lot of mint, wholegrain couscous. Dressing: extra virgin olive oil, lemon juice, salt and pepper.
Aubergines Week. Recipe n.2: 1 oven roasted aubergine (1 hour at 180c), cucumber noodles, mint, chickpeas, pomegranate. Dressing: natural yogurt, extra virgin olive oil.
Aubergine/eggplant week. Recipe 1: oven roasted aubergine, tomatoes, red lettuce. Dressing: vegan basil pesto with basil, pine nuts, cider vinegar and extra virgin olive oil, salt and pepper.
Kale week, recipe n.5:
Raw Kale, new potatoes, roasted peppers, parsley, black olives.
Dressing: balsamic vinegar, Salt and Pepper, Extra virgin olive oil,
Kale week, recipe n.4: kale, tomatoes, green beans, mint, parsley, sesame seeds. Dressing: hummus, soya cream, extra virgin olive oil and cider vinegar.