Beet salad ** Precooked & peeled Beets ** Goats cheese ** Pomegranate ** Roasted seeds or nuts ** Coriander or finely sliced baby English spinach ** Salt (Himalayan for extra minerals) ** Pepper ** Olive oil Slice beets into 1/2 cm rounds, place some goats cheese on each one, generously garnish with pomegranates then drizzle with olive oil, add salt and pepper. This can be stored in fridge til your ready to eat. Immediately before serving sprinkle on roasted nuts / seeds and coriander.
Mango, Corn, and Black Bean Salsa - Mix three large diced mangoes, one 15oz can of sweet corn (drained), and one 15oz can of black beans (drained and rinsed) in a large bowl; add 2 juiced limes and stir. Sprinkle ¼ cup chopped fresh cilantro over the mango mixture; toss to combine. Serve with chips or as filler for chicken fajitas!
Cake salé aux figues et fromage de chèvre Pour 1 gros cake ou 12 petits cakes - 5 oeufs - 250g de farine T55 - 1/2 sachet de levure - 125g de lait - 50g de beurre fondu - poivre du moulin - 1 cs de miel - 3/4 de bûche de chèvre - 6 figues
Kale Taco Salad: 1 Tbsp olive oil or vegetable oil 1 yellow onion, finely chopped 1 medium zucchini, diced 1 jalapeno, diced ¾ pound ground turkey 1 Tbsp cumin 1 Tbsp chili powder Kosher salt to taste 1 head curly kale, finely shredded 1 cup black beans, rinsed and drained 1 ear of corn kernels, raw ½ cup cherry tomatoes, halved ½ cup jicama, thinly sliced ½ cup fresh cilantro leaves, loosely packed 2 Tbsp prepared salsa 2 Tbsp red wine vinegar 2 Tbsp olive oil