Servings: 2

2 avocados
½ lime, juice
150g cucumber
50g baby spinach
3 tbsp olive oil, for frying
1 garlic clove, pressed
2 tsp chili powder or sambal oelek
275 g shrimp, peeled
fresh cilantro, for serving
2 tbsp hazelnuts

Ginger dressing:

60 ml light olive oil or avocado oil
1 tbsp fresh ginger, minced
½ lime, juice
½ tbsp tamari soy sauce
½ garlic clove, pressed
salt and pepper, to taste

Split avocado in half and remove pit. Scoop out avocado pieces with a spoon and cut in slices. Squeeze some lime juice over avocado.

Peel and slice cucumber.

Combine spinach, avocado and cucumber on a plate. Season with sea salt.

Fry garlic and chilli in oil. Add shrimp and fry on each side for a few minutes if raw. Pre-cooked shrimp should only be heated up quickly. Salt and pepper to taste.

Add shrimp on top of vegetables and sprinkle with nuts and cilantro.

Mix ingredients for dressing with an immersion blender and drizzle over salad.

Similar Posts

Sea Bass with Courgette and Samphire

BySandra Ishkanes

Servings: 2 425 g sea bass, skin-on fillets1 bunch fresh rosemary, stemmed and chopped2 tbsp olive oilsalt and black pepper2 courgettes200 g samphire½ lime, the juice1 bunch fresh basil Preheat the oven to 350°F (180°C). Make incisions in the sea bass fillets and fill them with rosemary. Brush the fillets with olive oil. Season with salt and pepper and place the fish in a baking dish. Bake for 15 minutes. Meanwhile, slice the courgettes lengthwise with a julienne peeler – just slice the courgettes until you get to the core where the seeds are. Heat a splash of olive oil in a large skillet over medium heat. Add the courgettes and cook for about 2 minutes; the courgettes should remain firm. Add the samphire and lime juice, and season with pepper. Simmer the mixture for 2 minutes more. Finely chop the basil. Remove the vegetables from the heat and add the basil. Arrange the vegetables on plates and place the fish on top.

Beef Burgers with Cream Sauce and Broccoli

BySandra Ishkanes

Servings: 2 Beef burgers 325 g ground beef1 egg yolk½ yellow onion, minced or finely chopped30 g beets, cooked and finely chopped40 ml heavy whipping cream30 ml small capers½ tsp salt¼ tsp pepper1 tbsp butter, for frying Sauce 150 ml heavy whipping creamsalt and pepper Broccoli 225 g broccoli Combine all the ingredients for the burgers, except the butter. Shape one burger per serving with wet hands. Fry in butter over medium to high heat until they have a nice browned surface on both sides. Remove and keep warm. Keep the cooking juices in the pan. Add cream to the same frying pan and bring to a boil. Let simmer for at least 5 minutes on medium high heat or until the sauce reaches the desired consistency. Salt and pepper to taste. Boil the broccoli in lightly salted water for about 2 minutes. Drain and allow to steam for a few minutes. Serve burgers with the cream sauce and broccoli.

Golden granola

BySandra Ishkanes

Servings: 5 50g pecans or hazelnuts or almonds20g unsweetened shredded coconut35g sunflower seeds1 tbsp pumpkin seeds1 tbsp sesame seeds35g flaxseed¼ tbsp turmeric¼ tbsp ground cinnamon½ tsp vanilla extract15g almond flour60 ml water1 tbsp coconut oil For serving: 120ml full fat Greek yogurt or coconut cream Preheat the oven to 300°F (150°C). Chop the nuts coarsely in a food processor or with a sharp knife. Mix all ingredients in a bowl. Spread out on a baking sheet lined with parchment paper. Roast in the oven for 20 minutes. Be sure to set a timer. Nuts and seeds are heat sensitive and should not get burned. Remove from the oven and stir the mixture, then return to the oven for about 20 minutes more. Check again. When the granola feels almost dry, turn off the heat and let the granola cool in the residual heat of the cooling oven. Serve the granola with full-fat Greek yogurt with a tiny bit of vanilla powder and maybe some additional heavy cream. The granola is very nutritious and filling. A third to half a cup will go a long way. Tip! If you want to omit the nuts, add more seeds and/or coconut chips. You will want to make sure that the ratio between the dry and wet ingredients is about the same.

Salad Niçoise

BySandra Ishkanes

Servings: 2 2 eggs150 g fresh green beans2 tbsp olive oil1 – 2 finely chopped garlic cloves (optional)150 g baby gem lettuce or Romaine lettuce50 g cherry tomatoes1⁄2 red onion1 can tuna in olive oil50 g olivessalt and pepper Dressing: 1⁄2 tbsp Dijon mustard2 tbsp small capers15 g anchovies75 ml olive oil60 ml mayonnaise1 tbsp fresh parsley1⁄2 lemon, the juice1 minced garlic clove Mix all the ingredients for the dressing using a mixer or an immersion blender until fully combined and creamy. Set aside. Boil the eggs the way you like them, soft or hard boiled. Place them immediately in ice-cold water when they are done to make them easier to peel. Cut them into wedges. Wash and trim the green beans and parboil both for 5 minutes in lightly salted water. Rinse in cold water when done. Place a frying pan on medium high heat and fry the green beans in butter or olive oil. Add finely chopped garlic. Season with salt and pepper. Place lettuce on a serving plate or on individual plates. Add tomatoes, onion, drained tuna, eggs, beans, and olives. Serve with dressing on the side.

Baked Fish with Vegetables

BySandra Ishkanes

Servings: 2 450 g white fish, in filets¼ leek½ yellow onion1 garlic clove1 red bell pepper6 cherry tomatoes½ fresh fennel or pointed cabbage½ carrot35g pitted olivesfresh thyme or fresh parsley½ lime, in slicessalt and pepper60 ml white wine1½ tbsp olive oil75g butter Quick aioli 125 ml mayonnaise½ garlic clove, mincedsalt and pepper Preheat oven to 400°F (200°C). Line a roasting pan with foil or parchment paper, making sure there’s enough material for folding and sealing the top of it. Divide the fish into serving-sized pieces and place in the roasting pan. Surround the fish with the vegetables, olives, herbs, and lime slices, and season with salt and pepper. Drizzle the wine over the mixture and place the butter slices on top, or drizzle with oil. Fold the foil to form as tight a seal as possible. Cover the seam with an extra piece of foil, and tightly fold at the joints. Bake in the oven for 40 minutes. Mix the mayonnaise and a minced garlic clove in a small bowl. Season with salt and pepper to taste. Serve a generous dollop on top of the baked fish and vegetables.

Healthy Heart Smoothie

BySandra Ishkanes

Servings: 1 This beautiful smoothie is a delicious way to support heart health and a strong cardiovascular system. Studies have shown beets can help lower blood pressure, which is attributed to their naturally occurring nitrates. I know that word gets a bad rap, but when it’s from whole plant foods like beets, it gets turned into nitric oxide in the body, which dilates blood vessels, supports mitochondrial function, and can improve athletic performance. The other ingredients in the smoothie have heart benefits, too. For example, strawberries are an excellent source of anthocyanins which enhance nitric oxide production, fight inflammation, and inhibit platelet formation. Avocados are rich in heart-healthy monounsaturated fats and linked with reduced risk of cardiovascular disease; plus, they’re rich in potassium which is important for balancing blood pressure. Walnuts offer anti-inflammatory omega-3s to regulate cholesterol and triglycerides. Cauliflower offers fibre, and eating it produces sulforaphane which fights oxidative stress. Food truly is medicine! Serving: 1 1 scoop vanilla protein powder1 cup ice cubes½ cup kefir or any nut milk, unsweetened¼ cup frozen cauliflower rice¼ cup strawberries (fresh or frozen)¼ avocado, peeled¼ cup raw beets, peeled3 walnuts, raw3 fresh basil leaves¼ teaspoon ground cinnamon Add all of the smoothie base ingredients into a blender and purée until smooth. To serve, pour the smoothie into a cup and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *