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Autumn blackberry, fig, caramelized onion and arugula salad

RECETA

GLUTEN FREE, LACTOSE FREE

1-2 servings

tbsp = table spoon
tsp = tea spoon
c = cup

BENEFICIOS

Conjunctivitis
Glaucoma
Retinal detachment
Circulation problems
Antiaging
Cancer prevention
Arthritis
Obesity
Weight loss
Autoimmune diseases
Cholesterol
Constipation

INGREDIENTS

FOR THE CARAMELIZED ONION:

1 ​​onion thinly sliced
2 tbsp olive oil
3 tbsp agave syrup

FOR THE DRESSING:

2 tbsp apple cider vinegar
1tbsp tamari
1 caramelized onion

FOR THE SALAD:

A handful of arugula
A handful of watercress
4 fresh figs (2 cut into quarters and 2 cut in half)
1/2 c wild blackberries
3 black garlic sliced

 

 

 

 

Every year I look forward to September… Those long walks in the forest collecting a whole basket of wild blackberries. Their flavor and texture is so different to the ones we buy. I love the ritual of returning home, preparing my tea while washing those delicate tiny black fruits and letting them dry.

This purifying autumn blackberry salad nourishes our body and repares summer sun oxidation, helping us to face the new season.

 

Preparation

In a pan we heat the oil, add the onion and sauté a few minutes until tender. Add the syrup and reduce over medium heat, until sticky. Turn off the heat and add apple vinegar and tamari. Mix well and set aside.

In a salad bowl mix the watercress, arugula, blackberries and figs. Add the dressing, mix well and decorate with the blackberries and black garlic.  Serve immediately.

 

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