|1 Bunch of organic asparagus||Steam the asparagus until crunchy but cooked|
|1 garlic clove, chopped finely||In a big bowl place the cooked asparagus, garlic and olive oil|
|Olive oil||Mix well and serve|
|1 ltr of water, Steamer||[alternatively you can soften the garlic in little olive oil, pour it on the asparagus|
Octopus & Potatoes
|1 octopus cleaned & washed[fishmonger will do that||Wash the octopus under cold water. Place it in a big pot filled with cold water and bring it to a boil|
|3 potatoes, peeled||Reduce to medium and simmer for at least 20 minutes or until a fork can pass through with some resistance|
|Parsley and sea salt, pepper||Drain the octopus and let it cool down on a chopping board. Cut it|
|50 ml Extra virgin cold pressed olive oil||Boil the potatoes until read. Dice them, mix them with the octopus, oil, salt and pepper & parsley. Mix well and serve it cold|
Chicory & Beetroot salad
|1 head of chicory[organic markets link below]||Wash and shred the chicory|
|1 organic raw beetroot[its leaves too if not wilted]||Peel and grate the whole beetroot|
|Juice & zest of 1 lemon||Mix the zest and lemon juice|
|Extra virgin cold pressed olive oil||Add olive oil and mix well, serve|
Link to Dublin organic markets
Tofu croutons & Avocado pate’
|1 Avocado w/o stone, 1/2 onion, sea salt||In a bowl place the avocado meat, lemon juice, zest, black pepper, sea salt and blend until a soft is made.|
|juice and zest of 1 lemon||Cut the tofu in rectangular pieces, grate the turmeric root add olive oil and chopped onions.|
|black pepper, 200gr of fresh tofu||In a baking tray place baking paper, brush it with coconut|
|1cm turmeric root, Olive oil||oil place the tofu pieces, cover with baking paper and grill for 15 minutes turning them around and bake for other 5 minutes.|
Black Beans, Avocado & Lemon
|1 cup of black beans||
Soak the beans in water overnight. In a pot add olive oil, the beans without the water and bring it to a boil. Simmer for 40 minutes until softened and not crunchy on the bite. Drain them.
|1 ripe avocado||Open the avocado in half. Remove the stone and make oblique cuts.|
|1 lemon||Squeeze the lemon in the avocado and place the beans onto it.|
|Black pepper||Sprinkle black pepper on the avocado and eat them together.|
|1/2 bunch of chicory||Wash and chop roughly the greens|
|1/2 bunch of beetroot tops||Mix them in a salad bowl|
|1 peeled beetroot||Grate the beeroot|
|Olive oil and lemon||Add olive oil and lemon juice & grated zest|
|1 white, 1 red chicory||Cut or grate the chicory in tiny strips|
|Mixed Seeds||Add the toasted seeds, sliced mango, olive oil.|
|Sliced Mango & Olive oil||Mix well and serve|
Cold Beetroot Soup
|4 beetroots peeled and shaved||In a pot place the shaved beets, water and|
|dill, salt||bring to boil. Let it cool down, ad the rest of the ingredient and freeze. Serve the next day.|
Beetroots provide a good amount of Nitric Oxide responsible for vasodilation hence suitable for anyone who wants to increase energy levels.
It rich in flavonoids and antioxidant. Buy it raw and enjoy it.
My uncle’s surprise one sunday at midday
Tomato soup with Squid
This dish is rich in
- lycopene (antioxidant)
- squid are rich in selenium for arthritic condition
- good copper needed to enhance iron absorption.
|1 kg chopped tomatoes
1/2 onion, peeled
2 Cloves of garlic, whole
1 bunch of parsley leaves
1 large squid, cleaned and cut in rings
Extra virgin olive oil and some chili
|In a large pot bring to a boil the tomatoes seasoned with salt and pepper.
Reduce the heat to low, add two garlic cloves with the skin and cook for
30 minutes. In the mean time heat extra virgin olive oil, soften the chopped
onions in a large saucepan then add the squid ring and mix well. After 5 minutes
add 1 small glass of white wine and allow to be absorbed. Add the mix to the
soup and simmer for another 15 minutes. Serve on a soup dish, add some parsley and sprinkle some chili.
This is a modified version of a typical romanian dish called SARMALE
5 leave of cabbage In a pot with plenty of water cook the 2/3 cup of brown rice cabbage leaves for 7 minutes. In a ¼ cup of amaranth bowel place the rice and the amaranth. 1 clove of garlic Add chopped garlic, onions, herbs, 1/2 chopped onion tomatoes, parsley or basil. Mix well, add Oregano, thyme olive oil, grated turmeric, black pepper Parsley, basil, turmeric and a pinch of coarse sea salt. Scoop out Black pepper, salt one big spoon of mix on the cabbage leaf. Fold inside the lateral leaves and roll to close the cabbage,cabbage, lock it with a tooth pick.Place all the roll on a baking paper and tray, Add enough water (or tomato sauce) to half cover the rolls, cover with baking paper and bake for 26 minutes at 200 C until the water is gone.