A muse for artists and philosophers ( Proust, Pline, Manet..),favored by royal families such as Louis XIV and Henri III.Our love affair with this member of the Lily family dates back hundreds of years. Asparagus "stirs up lust in man and woman," wrote English herbalist Nicholas Culpepper in the 17th century. In 19th-century France, bridegrooms were served three courses of the sexy spears at their prenuptial dinner. Apparently for a good reason: asparagus is a great source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin and folic acid. The latter is said to boost histamine production...
For 2
-100 g boulgour
-green asparagus
-1/2 grapefruit
-fresh parsley
-olive oil
-fresh memon juice
Soak the boulgour in cold water for 1 hour. Then drain it and tranfer to a salad bowl. Steam asparagus for 5 min. Toss with
grapefruit, parsley, lemon juice and olive oil.
Pour les français:
Pour 2
- 100g de boulgour
- pointes d'aspèrges vertes
- 1/2 pamplemousse rose
- persil frais
- huile d'olive
- jus de citron frais
Sexy Asparagus & Grapefruit Tabbouleh
Red Bean and Smoked Salmon Salad
All I can think of coming back from the gym is nibbling on a fresh, satisfying and colorful salad. Now that fills me up with joy on a sunny, warm, spring day! This salad could also be perfect to bring to a party.
Toss together cucumber,tomatoes,red beans,wakame,red onion, fresh cilantro, smoked salmon, olive oil,rice vinegar, lemon juice.
Quinoa Salad with Red Grapes
Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. It is a recently rediscovered ancient "grain" once considered "the gold of the Incas", who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a great source of manganese as well as a good source of magnesium, iron, copper and phosphorus.
A quick,healthy,crunchy meal!
Ingredients for 2
-1 cup quinoa
-2 cups water
-1 cup red grapes
-1/2 chopped red onion
- fresh chopped cilantro
-1/4 slivered almonds
-1 tablespoon olive oil
-1 teaspoon pomegranate molasses, available at Middle Eastern markets
-juice of 1/2 lemon, or to taste
-1/2 teaspoons ground cumin
-1/2 teaspoons ground coriander
-1/2 teaspoon ground allspice
-1 pinch cayenne, or more to taste
-salt,pepper
Wash thoroughly the quinoa to remove any remaining saponin residue.
To cook the quinoa, add one part of the grain to two parts liquid in a saucepan. After the mixture is brought to a boil, reduce the heat to simmer and cover for 12- 15 min. When cooking is complete, you will notice that the grains have become translucent, and the white germ has partially detached itself, appearing like a white-spiraled tail. If you desire the quinoa to have a nuttier flavor, you can dry roast it before cooking; to dry roast, place it in a skillet over medium-low heat and stir constantly for five minutes.
Meanwhile chop onion,cilantro and cut each red grape in 4. Prepare the dressing by whisking olive oil with pomegranate molasses, lemon juice, and spices. Add salt and pepper and taste. Add more pomegranate molasses and lemon juice as needed.
Add dressing to your quinoa sald all the almonds and cilantro, and mix well. Before serving, taste again and add more dressing as needed.
Marine Flavor Salad
A delicious, fresh, tonifying spring salad!
What is Dulse?
Dulse is an edible alga which grows widely along the shorelines of the North Atlantic. It's popular in Northern Ireland, Iceland, Asia and parts of Canada.
The algae is high in vitamins, especially vitamin B, and it also supplies a lot of fiber and a comparatively large amount of protein and iron. In regions where other plants do not grow well, dulse seaweed has traditionally been an important dietary supplement. Many people acquired a taste for the alga, and continue eating it for pleasure.
Soak the dulse in cold water for a few minutes, then drain and thoroughly rinse , then squeeze out the water by hand. Thinly slice cucumber, crunchy apple, avocado.Add some sesame oil, rice vinegar, ginger, gomasio,soy sauce . Enjoy!
Wild Rice and Mango Salad
I'm totally smitten with this salad,one of the best ever... For 2 servings,just cook 50 g of wild rice in some vegetable broth for 30 min.Then add 50 g of basmati rice for another 20 min.Don't forget some fresh thyme and rosemary the last 10 min.Then you need to cut pieces of mango and slice thinly half a red onion.For the dressing I mixed some olive oil with mango vinegarsalt,pepper and ginger.Sprinkle with fresh cilantro(or frozen).
Pour les français:
Pour 2 personnes.Faire cuire 50 g de riz sauvage dans un bouillon de legumes.(J'utilise 1/2 bouillon cube bio Rapunzel.Au bout d'une 1/2 heure ajouter 50 g de riz basmati.Cuire encore 20 min.Ajouter du thym frais et du romarin.Laisser reposer hors du feu encore 10 min.Préparer des dés de mangue,la laitue,un demi oignon rouge emincé.Pour la vinagrette:un peu d'huile d'olive,du vinaigre de mangue,du gingembre,sel et poivre.Ajouter de la coriandre.
Summer Salad
Toss together fresh greens,feta cheese,cherry tomatoes,cucumbers,chopped fresh mint .Add redcurrants.For the seasoning,just use some excellent olive oil,lemon or cider vinegar with herbed salt (thyme,mint,oregano,etc...)
Pour les français:
Mélanger salade mesclun,feta,tomates cerises,concombre,menthe fraiche et groseilles.Pour la vinaigrette,il faut simplement de l'excellente huile d'olive,du citron ou du vinaigre de cidre et du sel aromatisé(thym,menthe,origan etc...)
Spring Quinoa Salad
Very crunchy ,tasty, fresh salad.
Ingredients
- 1/2 cup quinoa
- 1 leek,cut in pieces
- 1/2 cup peas
- basil
- 1/4 cup sliced radishes
- alfafa sprouts
- salt pepper
- lemon
- olive oil
Cook quinoa in a pot of boiling water for 10 to 13 min. In a skillet sauté leeks with 1 ts olive oil until tender;add peas and cook, for another 5 min.Drain quinoa.Mix ingredients in salad bowl.It's important not to cook basil,you just add it at the last minute.Same for alfafa sprouts.Season to your taste with lemon juice,olive oil,salt,pepper.Enjoy!
Crunchy Zucchini Salad with Feta Cheese and Rasberry Jam Dressing
This recipe comes from "Saveurs"(magazine).I was smitten by the association of zucchini and rasberry jam.Try it !It's quick,delicious and refreshing...
Ingredients (for 4 servings)
2 zucchinis
150 g of feta cheese
2 TS of pine nuts
1 TS of olive oil
1 ts of wine vinegar
1 TS of rasberry jam "Bonne Maman"
Coriander
Wash the zucchinis,cut both ends and grate them.
Cut the feta cheese in cubes.Coarsely chop the pinenuts.Mix the ingredients.
In a bowl prepare the dressing by mixing jam,vinegar and oil.Season to your taste!
