Monday, 26 June 2017

June favorites 🍴 ☕πŸ„ 🌼 πŸ“ πŸ’πŸΈ


 June in photos 



Courgette and mint soup served with homemade bread roll ...




Lunch sandwich doesn't have to be boring ......  
I fried some chestnut mushrooms with oil, salt and pepper. Crunchy radishes, creamy avocado and my favorite salad leaves + mushrooms = perfect lunch ....




Afternoon tea

My dear friend Gosia throw an afternoon tea for two of her lucky friends, one of them was ME !!!
The theme was Alice in Wonderland, nupkins, serving plates, tea cups, tea pot and even the tablecloth - everything was Alice in Wonderland.
To start with, we had tofu open lettuce wraps and red rice salad with a bit of a rose wine.
Lots of nibbles as well.....
We eat those gorgeous cakes followed by green tea served with some fresh mint ....




Lettuce wraps are made of fried tofu, spring onion, corn, tamari and piri-piri seasoning .



Salad made of wild and red rice, tomatoes, peppers, feta cheese, spring onions, radishes, rocket salad leaves and seeds.





Lavender in my garden 






Wednesday, 21 June 2017

My ultimate summer detox salad

This is very light and yet very fulfill salad that I have been eating this summer . The combination of raw cauliflower, herbs, protein-rich lentils, creamy avocado and some colourful salad tomatoes it's just divine. The honey and mustard dressing is the icing of the cake - seriously, this salad is absolute winner this summer ....  













Ingredients:

half head of cauliflower
150 gr brown lentils ( soaked overnight ) or 1 tin of lentils 
3 - 4 springs of onions , chopped
handful of tomatoes, halved 
1 avocado, chopped into chunks 
herbs such as parsley, mint and basil

for the dressing: 

2 Tbsp wholegrain mustard
1 Tbsp honey
3 Tbsp water
3 Tbsp olive oil
juice and zest of 1 lemon 
little salt ( the mustard is salty )
pepper

Cut the cauliflower into small florets and place it into a food processor.
Blitz until breadcrumbs look-like.
Cook the lentils for 20 - 30 minutes or until cooked.
Combine all ingredients into a large salad bowl and set aside.
For the dressing, put all ingredients into a clean jar, put the lid on and shake it.
Pour over the salad that you are going to eat. The rest of the salad / dressing can be stored in fridge for up to 3 days ...




Wednesday, 14 June 2017

Green ice tea with nectarines and mint

Summer is finally here and this is one of my favorite drink. It's refreshing and elegant as well as beautiful and healthy . Gave it a go this summer - you will love it too πŸ’—πŸ’—πŸŒžπŸŒž






Ingredients:

4 green tea bags
1 fresh nectarine, pitted and sliced 
1 small bunch fresh mint
honey to taste ( optional )
sliced lime or lemon ( optional )

Bring water to a boil in a kettle, place the tea bags in a cap and add 1 cup of water. After 5 minutes remove and discard the tea bags and allow the tea to cool before you pour into a jag. Add 3 cups of cold water as well as the fruit and mint.
Sweeten with honey to taste if you wish.
 Add some ice cubes before serving.....