One of the concerns I have with our family meals, is the portions of vegetables/fruits. Some say they have to be 7, others already speak about 9. Regardless, I choose to incorporate in any dish a vegetable that not only tastes good, but does well for your health.
Many of the times I end up making soup for dinner and I almost always have salad with everything. Even if only a simple grated carrot or just lettuce and tomato.
Other times the salad itself is the star of the meal, only supplemented with a protein: egg, cheese, tuna or meat.
What I particularly like in this one, are the roasted beets (great for the immune system and the blood aswell), which give a sweet and delicious touch to the salad and that contrast beautifully with the cheese.
Enjoy your healthy food!
SERVES: 2 TIME: 45min
Ingredients: 1 Beet
1 tbsp of Olive Oil
Salt and pepper
2 tbsp of Honey
1 Green Apple
1 sprig of Thyme (optional)
1 bunch of Arugula
1 Cottage Cheese
juice of 1/2 lemon
2 tbsp of Almonds
Preparation: Preheat the oven to 180ºC.
Peel the beets. Cut into pieces and put them in an oven dish. Drizzle with olive oil, season with salt and pepper, add the honey and thyme and mix. Add 1 tbsp of of water and bake for 25 min. Reserve.
In a dish arrange the cheese cut into slices.
In the center place the rocket.
Add the pieces of beet and the chopped almonds. Add the apple strips.
To make the salad dressing, mix the liquid left over from roasting the beets with the lemon juice and drizzle the salad.
I’m addicted to healthy stuff! Every meal I try to eat a great portion of vegetables and always opt for darker bread. Of course I still love a candy, or a more hearty dinner where we don’t think about what we are eating.
Nevertheless I think life is too short to waste it in the the doctor, and most of all, we are what we eat.
However there is still that prejudice, that usually what is healthy has less flavor … not necessarily. And this recipe is precisely the proof! These crackers are all good: sunflower seeds, olive oil, honey and whole wheat flour. And no hype … just the right proportion of each, and we have a healthy and satisfying snack.
16 tbsp Sunflower seeds
1 cup of Whole Wheat flour
2 tbsp of Honey
3 tbsp of Olive Oil
120ml Warm Water
1 tsp Baking Powder
Oregano and salt to sprinkle
Preheat the oven to 170ºC.
In a food processor place the sunflower seeds and grind them, but leave some texture.
Add the flour, honey, baking powder, olive oil and warm water and mix for a few seconds just to get an uniform dough.
In a silicone mat (between 2 sheets of parchment paper you won’t achieve the same result), place half of the dough. Arrange the parchment paper over it and with a rolling pin extend it to a thickness of 3 mm (approximately).
With a knife mark the place where you want the crackers to split. Remove the paper, sprinkle with fine salt and oregano.
Bake for 10 minutes.
Remove them and let them cool.
Repeat in order tospend the rest of the dough.
Store them in a sealed flask.