Garlic Asparagus

Garlic Asparagus

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

IMG_20161018_201459

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

IMG_20161015_123257

 

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’

smashed-avocadofood-1160154_1920

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

blackbean-salad

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. 

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.

Power Salad

img_20161015_123257

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

Chicory festival

img_20161015_123249

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

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

Tomatoand 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

 

CABBAGE ROLLS

cabbage-rolls-1123_1280

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, onionsherbs,                    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                                                                      leafFold 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.