Monday, April 1, 2013

Spinach salad with Marinated Home Made Tofu and a Glass of Bet Juice

Simply put baby spinach on a plate, then take a Spirooli or any other type of fancy cutting knife and make pretty cucumber spirals, then, with the same blade (you have 3 choices with the Spirooli, big spaghetti, small spaghetti and a simple blade) a carrot with a cut in the middle will give you another shape :o)
That thing is great, practical, not only easy to use, but easy to clean and store.

And less expensive then the other brand (wow can you hear me now I feel like an infomercial)

Anyway, then made it all pretty, added  black and green olives, put the home made tofu (that didn't set well unfortunately :(, it's good but fall on itself, i'll give it another try soon) and a drizzel of sunflower oil, rice vinegar and a touch here and there of crème fraîche and sesame oil (not much), sprinkle with sesame seeds (not in pic but later on I added sprouts).

 Bett Juice

  • 1 medium bett (100g)
  • 1 good size yellow apple
  • 3 carrots (150g)
  • a good thumb of ginger (which was too much to my taste)
Note: even if this juice is in the pic, I usually drink juice 20 minutes before eating anything to let all the nutriments and the magic do its work (you believe it, you don't, up to you, there are people on the net talking about it if you want to check it out - in this particular dish I think if you masticate enough it's quite alright lols)

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