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    Autumn blackberry, fig, caramelized onion and arugula salad

    RECIPE

    GLUTEN FREE, LACTOSE FREE

    1-2 servings

    tbsp = table spoon
    tsp = tea spoon
    c = cup

    BENEFITS

    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.

     

    VEGAN CHRISTMAS NUT ROAST

    Nut roast. Vegan Christmas nut and mushroom cake

    Shiitake mushroom ceviche

    gravy vegano

    Vegan gravy

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