Spicy Glasnoodle Salad

Salads are always great and can't never get enough of it, either just a green salad or a salad loaded with vegetables and grains - Yammy. 

That spice are doing good things to your body - depending of the spices or ingredients - why not eating it much more. Today I was in the mood for such a light dinner - shortly prepared to have a lazy evening. One reason I made a fast dinner - was that I wanted to watch Dirty Dancing on the TV. Quite an old movie - but hey old movies are always the best. 

But getting back to the dish. If you love asian food as much as I do, you will hopefully like this. 

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Spicy Glasnoodle Salad

2 Persons
10 min

Ingredients:
1/2 Pack Glasnoodles, prepaired according the packed
4-6 Garlic gloves, sliced
4-6 Chilis, diced in rings
1 small rec onion, quartered und cut in slices
1/4 cucumber, peeled and deseeded 
1 Tomato
1/2 cup fresh coriander, rughly chopped

Dressing:
3 Tbsp. white sojsauce
1 Tbsp. Agavenectar
juice from one lemon or lime
salt

Preparation:
Cut or slice the Cucumber into Julienne strips.Wash, remove the stalk approach and quarter. Slice. Then prepare the other ingredients and set them aside

Cook and drain the glassnoodles and give into a bowl. 

For the Dressing wisk everything well together and give with the other left Ingredients to the glassnoodle-bowl and mix all well.

And voilà ready to eat. 

Warm Balsamic Kale Salad

What wakes you up more than a good and healthy dish when your coming home very tired. 

After a long weekend from Easter time I passed a workday with a lot of work. 

Coming home all I literaly wanted to do is fell back into bed - passing out the dinner. But beside this sleeping-demand - I still felt some hungre and I knew that I would wake up in the midldle of the night starving - cause I haven't eaten something for dinner. 

Making myself up into the kitchen to make myself something that won't take me too long to prepare. 

Looking into the refrigerator the left Kale just smiled at me and the the decision for a Kale salat with lots of vegetable was setteld. 

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Warm Balsamic Kale Salad

serves 2

Ingredients:

2 tbsp.  butter

¼ cup diced onion

1 red pepper, diced

1 yellow pepper, diced

8 mushrooms, sliced

4 cups kale

1 tsp., minced

1 tbsp. balsamic vinegar

¼ cup vegan cheese (optional)

salt and pepper to taste

Direction:

Preheat a large pan over medium heat, melt 1 Tbsp. of butter. Add the chopped onions and peppers and saute for several minutes until soft. 

Add the mushrooms and the remaining 1 Tbsp. butter and saute for few minutes unti the mushrooms are browned. 

Add the kale, garlic and balsamic vinegar and saute until the kale had deep green colour but not wilted. Remove from the heat - give on lightly deep dish and serve with dizzled cheese over it. 

Season with salt and pepper as desired. 

Crunchy Salad with Arabian impact

Since being on the vegan boat trip - I love raw food more than I could think of. Well it still depends very much on what kind of raw food I eat. 

But a salad always goes and I couldn't think of a day without a salad - either green or vegetables. 

For today I made a crunchy healthy salad for lunch break. A plate full of vitamines - just right good as I feel like I'm getting a flu with cough and running nose. 

First I was hesitating either to eat it like this or fill it in a Pitabread-bag but I wanted to get the full taste of the salad, served a slice of bread aside. 

Afterward I relaxed on the sofa with good book on hand. 

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Crunchy salad with Arabian impact 

Ingredients: 
300 g carrots 
150 g radishes 
2 pcs apples 
1 handful of raisins 
1 handful of flat parsley
1 handful of mint 
4 tablespoons sherry or red wine vinegar 
8 tablespoons olive oil 
1 tsp tahini 
sea ​​salt 
pepper 
2 tablespoons sesame roasted

Preparation: 
Cut carrots, radishes and apples into thin slices or pull on a grater. 

Mix Raisins, chopped parsley and chopped mint, tahini and toasted sesame seeds and add to the salad. 

For the dressing mix vinegar, oil, sea salt and pepper and pour over the salad and mix. 

Note: 
Serve with fresh white bread.

Bangkok Noodles

Since having my new vegetable noodle maker I'm really into preparing a lot of spiralized with it. I'm so happy about it. Before I just had a small handholder slicer and it was always so much work to get the vegetables sliced and there was always so much vegetable left I couldn't turn into noodles - really upsetting.. 

But this time is over. Lucky me!

For my todays lunch I turned back to my hand grater and own working hand to prepare the dish. I just thought that spiralized wouldn't look great or overloaded. 

If you're missing some carbohydrates in this dish, either serve some slices of whole grain bread or mix the vegetables with some asian noodles or glasnoodles. 

I kept them itself, getting the full vegetable power on foggy cool day. 

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Bangkok Noodles

(4 servings)

Ingredients:
noodles:
400 g Zucchini
140 g carrots
120 g red chabbage
100g snow peas
60 g bean sprouts
2 spring onions
2 tbsp parsley, chopped
3 tablespoons chopped almonds,
To garnish 1 chili

sauce:
50 g almond paste
70 g of water
120 g of lime juice
60 g Tamari
60 g of sesame oil
20 g maple syrup
2 cm ginger
4 cloves of garlic
Salt & pepper

Direction:
Cut zucchini, carrots, red chabbage, snow peas and spring onions into fine strips.
You may have to drain the strips in a colander. 

For the sauce - in a bowl mix all ingredients together, set aside. 
Lightly steam the vegetable in little oil till lightly soft but still crunchy, turn of heat and let lightly cool down. 

When lightly cooled down mix the vegetables with sauce, arrange on plates and garnish with chopped almonds and chili on top. 

Mango Avocado Arugula Salad with Mango-mustard-dressing

I love salad in any way and a must every day. A day without a salad isn't a perfect day. Salads and I we just love eachother. 

I knew that today I only would have a short time for lunchtime and probably even this short time would begin belated. 

I thought ahead and took something with me - very simple - a salad and a vegetable-hummus-filled sandwich. Unless the salad is kept very simple, the dressing isn't. Well, I never eaten such a dressing. 

Anyway I did want to share this dish to you, especially the dressing. So go ahead, try it yourself and be astonished. 

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Mango-Avocado Arugula Salad with Mango-mustard- dressing

2 Person

Ingredients:

Salad:

1/2 ripe Mango

1 ripe Avocado

125 g Cherrytomatoes

100 g Arugula

0,5 Tbsp. lemonjuice

Dressing: (makes about 500 ml)

150 ml Mangopuree

1 vanilla bean

1 Tbsp. oil

5 Tbsp. white balsamic vinegar

3/4 - 1 tsp. pepper

2/3 tsp. salt

3 tsp. or 1 1/2 Tbsp. mustard

4- 6 Tbsp. water (depending on how thick you want the dressing)

Preparation:

Start with the dressing: Combine Mangopuree with the rest ingredients, remove the seeds from the vanilla bean and add as well, then mix well through (mixing is easier than by hand..). 

Wash arugula, pat dry and give in a salad bowl. Cut mango into pieces, half cherrytomatoes and give to the arugula. Half avocado, remove the stone, dizzle with oil and cut into cubes. Give to the salad bowl and pour the Mangodressing over all. 

Serve with a good slice of wholewheat bread or what ever like with ;)

Roasted Vegetable Salad

A bright, sunny and warm day. Great after a bit rainy holiday week.....

Since I'm in a Facebook-Group I have to admit that I'm totally addiced to it. The calls: "I pack on my vegan plate.."
It's so great to see what everyone posts as all looks so great that I immediately want to go into kitchen and try it as well. 

The only thing that stoppt myself is all the prepared food had to be eaten by myself and the lack of the needed ingredients. I already made too much this week and felt like eating all the time. 

Well back to today, I've been brave and made only a dish.  Perfect on this sunny day. I really hesitated to turn on the grill, but as the oven was already on I choose the oven way. I have to admit I didn't want to clean the grill - too lazy. I wanted to enjoy the sun instead! 

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Roasted Vegetable Salad

2-3 Persons

Ingredients:
1 kg of potatoes 
Salt and pepper 
8 tablespoons olive oil 
2 red onions 
2 yellow peppers 
500 g broccoli 
6 tablespoons white wine vinegar 
1 tablespoon Dijon mustard 
1 tablespoon agave nectar

3-4 stalks of parsley

Sides: If you want so a piece of V-meat. Or just with roasted bread. 

Preparation:
Preheat oven up to 200 ° C. Peel the potatoes, wash and cut them into cubes (about 2 x 2 cm). Season with salt and drizzle with 2 tablespoons oil. Put the cubes in a roasting pan and cook them in  the hot oven for about 45 minutes. Frequently turn them over.

Meanwhile, peel the onions and cut into wedges. Peel the pepper, wash and dice. Cut the broccoli from the stalk into florets and wash. 
After 25 min of cooking time for the potatoes, add the peppers and onions. At the last 10 min add the broccoli florets.  

For the vinaigrette, whisk together vinegar, salt, pepper, mustard and agave nectar, then wisk under 6 tablespoons of oil. Wash the parsley, shake dry, pluck off the leaves and chop finely. 

Take the vegetables from the oven and mix with the vinaigrette and let cool a while. Mix in parsley. Season salad again and serve with some roasted bread and a piece of V-meat. 

Avocadocutles on a bed of salad

Can you remember when you have eating a special kind of food for your first time? I do with Avocados - but the first touch was not a really good one - not that the avocado was bad or so, no we ate mexican and made our own Guacamole and after eating it I had such heartracing that for many many years I avoided Avocados. Curiously since then I disliked it for real. 

Years after I gave the avocado another change - and tatata everything was good, still I had to get in touch with the taste of it again. . If I like avocado or not is very much depending how it is prepared. 

To tell you ahead the dish below I really do LOVE! Crunchy on the outside and soft inside and all this together with a salad. A perfect lunch or entree for dinner. 

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Avocadocutles on a bed of salad

4 Persons

Ingredients: 
2 pink grapefruits (or half a Pomelo) 
Salt and pepper 
6 tablespoons oil 
1 romaine lettuce heart 
1 radicchio 
75 g field salad 
200 g light vegan cream (such as soycream or selfmade cashewcream), spiced up
4 tablespoons sweet and sour asian sauce
100 g Panko breadcrumbs
water, salt
2-3 tbsp. nutrional yeast
5-7 tbsp. flour
2 ripe avocados 
3 tablespoons lemon juice 

Preparation:
Peel the grapefruit and remove the fleshs from the white skins. Cut fleshs into slices - collect the juice! Season the juice with salt and pepper, add 2 tbsp.oil and wisk well.
Clean, wash and drain salads, cut the romaine lettuce cut into strips, pluck radicchio into pieces. When cleaned mix with the grapefruit vinaigrette.

For the creamy dressing take the soy or cashewcream and stir in the asiansauce, season with salt and pepper.

For the breading pour some water in a deep dish, add some salt and about 2-3 tbsp. nutritional yeast. Wisk till smooth, then add the flour about 5 -7 tbsp.and wisk again. The breading should be plump. In another dish give the breadcrumbs. 

Now halve the avocados lengthwise and remove the core. Solve flesh from the shell and cut each half into 3 columns. Drizzle with lemon juice and season with salt and pepper. Dip the avocado columns first in the wet flour mixture, then into the panko breadcrumbs. Lightly press the breading to the avocados.  

Heat 3 tablespoons oil in a large skillet and fry avocado columns around until golden brown on both sides over medium heat. Then drain on a kitchen paper. 

Distribute salad on four plates. Arrange the grapefruit-slices and the avocadocutles on top and dizzle over some of the asian-mixture-sauce. 

Spicy glass-noodle salad

Wow how much times flies by - incredible. 
Yesterday - luckely was one of the few days with really good and almost hot weather. A perfect day to go out, at the end it came all different. My date cancelled and so it came I stayed at home. 

Instead of sitting at home and being sad about that, I made myself a enjoyable evening with good delicious dishes and the grill turned on. The only accompaniment where my cats chilling with me on the balcony and good glas of wine. 

While the seitansteak was on the grill I prepared this such very good glass noodle salad. Luckely I made some for more than one person - at the end I've eaten the whole big bowl. I couldn't resist. 

The salad has it all: garlic, onion and chillis give it the fiery taste and make it a healthy food that contains natural antibiotics.

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Spicy glass-noodle salad

2 Servings

Ingredients:
½ pack glass noodles, cooked and chilled pack glass noodles according to package Note 
4-6 cloves garlic, thinly sliced 
4-6 chilies, sliced ​​into thin rings 
1 small red onion, quartered and thinly sliced 
¼ cucumber, peeled and deseeded  
1 medium tomato 
½ cup fresh cilantro, roughly chopped 

Dressing: 
3 tbsp light soy sauce 
1 tbsp agave syrup 
Juice of one lime or lemon 
Salt as desired 

Preparation 
Cook glass noodles according to package direction and chill them with cold water when cooked. 

Cut the cucumber into very fine julienne strips. Wash the tomatoes, remove the stem end and quarter them. Cut into thin slices. 

Drain the noodles well and add to the salad bowl. Add all other ingredients. 

For the dressing: stir all in a cup and mix well. well to. Let stand for at least 10 minutes. Then pour over the glass noodle salad.


Tip: If it is too spicy, dry bread will or a few sips of beer!

Carrot-Pasta with creamy garlic-tahini sauce

Already one week pasted since back from croatia. 

Still I'm very inspired by the trip, I'm up to prepare food, I would have probably not eaten before or tried to. 

While standing in the kitchen my parents suddenly passed by and brought me some stuff they don't needed anymore such as a old chest and some pictures from myself being a child. About the chest I'm really glad about - though the colors does not really fit into my apartment (green as grass), but the chest is a old childhood memory and wasting? NEVER! For now the chest's up on my screed, ready to filled up with stuff still having in boxes from my moving into the apartment 5 years ago.  

After they left, I finished my lunch.  A crunchy carrot salad with a creamy sauce. Topped with fresh herbs some nuts - great and so fresh. Perfect on this hot day and ready go back for work in the garden ;)

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Carrot pasta with a creamy zesty garlic-tahini sauce

Total time: 15 min

Serves: 1

Ingredients

For the noodles:

1 big carrot, made into noodles (you can use a veggie noodle/pasta machine or a julienne peeler)

For the sauce:

1 full Tbsp tahini

1 Tbsp oil 

3 Tbsp fresh lemon juice

1 tsp tamari

1 tsp grated ginger

1 small garlic clove, grated

To top: handful of parsley (chopped), sesame seeds, pine nuts and anything else you fancy for.

Instructions

Mix all the ingredients for the sauce until you get them all combined.

Cut your carrot into noodles and pour sauce over the carrots and gently mix them by hand to coat.

Top with parsley, sesame and pine nuts and serve fresh.

Keeps well in the fridge overnight.

Back at home and in the kitchen

Back from vacation down in Croatia. 

I spend one great week on a vegan Cruisetrip in Croatia. In fact it was my first and defenetly not my last one, as I was never on holidays like this. And all I can say - when ever you'll see or find something comparing - Take part!!!

The Ship was about 30 meters long and 8 meters wide. 

We were about 29 guests and a crew of 8 persons. The people on the boat were all so friendly and we had good time together. 

The food they served was very good - some food I never had or tried before, but I knew I would try it out later at home. 

The vegan cook (a women) sold two vegan cookbooks and in there I found some recipes she served us - I immediately bought them. 
Unfortunatly - as every holidays - the week was too fast over.

When I came home on Saturday morning, first I felt like a stranger in my apartment. But this past after a while. 

After I unpacked my backpack and before unpacking my luggage I went for groceries and back at home I put myself into kitchen - trying food from the cookbook I've eaten on the boat.

For first I looked trough the book what else I could prepare. To begin with I started with a cheese I ate on the boat (breakfast). SO GOOD!

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Vegan Pimentocheese 

Ingredients:
100 g red pepper, deseeded
375 ml water
2 tsp. Agar-Agar

90 Cashews
2 Tbsp. sesamseeds
1 1/2 tsp. seasalt or normal salt
2 tsp. onionpowder
1/3 tsp. carlicpowder
1/3 cup nutritional yeast
2 tsp. lemonjuice

Preparation:
Clean red pepper and cut into cubes. Pour water in a small pan and add pepper and Agar-Agar and let it cook for 5 minutes. (beware from overcooking). 

Meanwhile blend the rest of ingredients in your blender, add the cooked pepper, including the water and blend again till smooth. 

Oil a form and pour the liquid into the form and place in the refrigerator. 

After cooled down, the cheese can be overthrown and sliced.

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Bread Salad with Beens, Peach and Onions 

4 Persons

Ingredients:

400 g green Beens

salt

200 g old bread

0.5 dl vegetable broth

3 Tbsp. vinegar

1 bay leaf

2 peaches

1 red onion

4 Tbsp. Oil

pepper

100 g green salad of your favorite

black olives

Preparation:

First cook beans in salted water till soft. When done drain well and pour cold water over them. Cut into 2 cm wide pieces. 

Cut bread into large cubes. 

In a frying pan without fat lightly fry the bread.

In a saucepan bring vegetable broth, vinegar and bay leaf to a boil and turn off the heat. 

Cut the peaches in half, remove the stone and cut into slices. Peel and quarter the onion and with some little oil sauté for 2 minutes, add sliced peach and sauté briefly.

Mix with the bread and the beans, pour over cooked vinegar and the left oil, mix everything well and season with salt and pepper. 

Let the salad stand for 15 min before serving (to soak up the spices). Then serve on green salad, serve with black olives. 

Enjoy!

Raw Salad Bowl with "damm good Sauce"

After a day with appointments and lying in the sun I rushed into my kitchen to prepare a fresh dish. I was sweating by only standing in the kitchen and all I could think of is eating something to cool down -  off. 

First I had to drank a few glasses from my selfmade peppermint cooled tea - this helped, but still not in the mood for warm dish but anyway I was in the mood for vegetables. 

Perfect for a raw salad. The dressing for the salad - just perfect. I made an almost similar dressing before and for this one I just added some more ingredients and so it happen and the damm good Sauce was born. 

Hope you like this summer salad with the dressing. Enjoy the salad.

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Raw Salad Bowl with a "damm good-Sauce"

Ingredients:
julienned carrots
julienned zucchini
julienned radish
wakame (soaked and rinsed)
sprouts
shredded red cabbage

hot-blooded Sauce:
1/2 cup nutritional yeast
1/3 cup olive oil
1/4 maple syrup of Agavenectar
1/4 cup tamari
1/4 cup water
1/4 cup tahini
1 clove garlic

Direction:
Sauce: Blend all ingredients and store in the refrigerator till us. (Keeps fresh in a glass jar 
about 4-5 days

For the salad, prepare all the vegetables and place zucchini in the center and arrange the other vegetables around the edges. Dizzle with the Sauce. 

Sprouting cucumbar salad

I have started my day with a fast but heahlty breakfast and my second dish - lunch had to be healhty aswell!

My breadmachine-bread was done and after household work it was already lunchtime, my stomach said hungry,.

I hadn't the time yet to go for groceries, but there is always something in your refridge you can produce something of. 
So did I. A cucumber and sprouts - perfect for a healthy salad with the selfmade bread.

The good thing about Sprouts - they are so healthy with full of vitamines and protein. I just love them, never a salad without........ I'm really addicted to it!!

A salad that comes completly without any kind of green salad. Health pur.

Loaded with so much of energy your ready to start a afternoon with hard work  - such as garden work, fitness, or or or. 

If you miss some green salad - add some if you feel like. 

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Sprouting Cucumber Salad 

A salad full of loaded power

Serves 6

Fort the salad
250 g baby plun tomatoes, chopped
200 g radishes, topped, tailed and finely sliced
1/2 cucumber, deseeded and finely diced
A buch of spring onions, finely sliced
40 g coriander, chopped
2 cm ginger, peeled and finely cut
250 g sprouted mung beans and mixed pulses

For the dressing
2 tbsp. oil
1 tsp salt
1 tsp. sugar
2 tbsp. mustard
Juiche of 1/2 lemon

Preparation:
Toss all the chopped and diced salad ingredients together into a bowl. 

Prepare the dressing by combine all the ingredients in a separate bowl. Wisk with a fork and dizzle over your salad just before serving. 


Note:
If you plan to take this salad with you for lunch or to a party, pour the dressing into a container and dizzle over just before eating.  

Grilled Millet rounds with Mango-Dip and Salad

There is nothing better than grilling on a warm summer early evening. Mostly you roast Tofu, Seitan and vegetables, fruits on the grill (or whatever else), but beside grilling wrapped Potatoes or Filo-packets there are not much possibilities to roast grains - exept you prepared patties out of them. 

And so did I. Grilled Potatoes and flatbread - I defenetly had done it much, but not ofter patties on the grill (always afraid they will fall apart). 

Today I tried it again and I don't know what I have done wrong the last times - but this time just perfect. 

Defenetly "a making again"-dish! If you miss a sauce for the patties I would recommend a Mango-Dipping Sauce (recipe below).

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Grilled Millet rounds with a summer salad

30 min
4 Persons

Ingredients:
4 dl vegetable broth
150 g of millet
150 g carrots, finely grated
150 g zucchini, finely grated
1 shallo, finely chopped
80 g nutritional yeast (instead of cheese)
1 egg-replacer
4 tbsp. tarrangon, finely chopped

Salad:
Salad of your favorite

Asia-Style Dressing:
3 Tbspl wine-vinegar
2 Tbsp. rice-vinegar
2 Tbsp. soysauce
1 clove garlic, finely chopped or grated
1 cm gingerknob, finely chopped or grated
2 Tbsp. sesamoil
5 Tbsp. oil

Mango-Dipping Sauce:
1 ripe Mango
1 ripe Avocado
1/2 small jalapéno pepper

Preparation: Mango Dip
First make the dip by peeling the mango and avocado, removing their stones and placing in the flesh into the processor along with the de-seeded jalapéno pepper. 
Blend until smooth and then pour into a bowl for dipping. Set aside. 

Preparation: MIllets-patties
In a cooking pan bring water to a boil and stir in the millet, cook covered over low heat (simmering) about 20 min. When the time is over, remove from the heat and set aside. 

Add the carrots and all ingredients and mix well. The mash should make about 16 portions. Take some with wet hands and shape a ball, then flatten slightly into patties. Set on a grill aluminum shell.

Place the aluminum plate on the hot grill - with lid closed over high heat. Roast the patties about 4 min on each side. 

While the patties are roasting prepare the salad and the dressing. Then mix the salad with the dressing and serve the patties with the salad and the dipping sauce. 

NOTE: If you miss the vegetables (such as zucchini, peppers, corn, eggplants a.s.o - grill some on the grill as well.

Salad with spicy soymedaillons

Finaly summertime has come. Perfect to start with a fresh, healthy lunch. 

Lately I'm really up to clean my cupboards from all the stored stuff, well once it had to be eaten. Mostly I've just waited for the right time - moment for guests - to serve the stuff. Yesterday, on no special occasion - was the time to open up the dried soymedaillons. 
I found a new and simple marinade I wanted to try. Delicious!!!!! AND so simple...

I made a bunch of medallions, some for the next day and some had to be eaten right away. 

The marinade can be used for any kind of "meat". The sauce is also well for just dipping it, for example tofu-nuggets. Just try out.

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Salad with spicy Soymedaillons

2-3 Persons
45 min

Ingredients:
100 g field salad
1 bunch arugula 
1 red pepper 
2 small spring onions 
6 brown mushrooms 
10 cherry tomatoes 

Vinaigrette dressing:
2 Tbsp. balsamico vinegar
3 Tbsp. good oil
1 tsp. herb mustard
1/2 onion, chopped
Salt and pepper 

herbs
some splash of soymilk

10 Soymedaillons
vegetable broth
2 Tbsp. oil

Marinade:
4 Tbsp. Ketchup
1/4 - 1 tsp. chili or cayennepepper (depending how spicy you want them)
1 Tbsp. paprika powder
1/2 salt
1/4 pepper
1/4 - 1/2 tsp. worcestershiresauce

Preparation:
Give the medaillons into a bowl and cover with enough vegetable broth and let them sit and soak for at least 30 min. 
When time is over, drain into a swiefe and squizze out the left liquid. Depending about the size, cut into half. 

In the empty same bowl mix together the Marinade, taste and give in the drained soymedaillons. Stir well under, till all medaillons are well covered. Add the oil and shortly stir.

Preheat a frying pan with enough oil and shortly roast the medaillons on high heat then lower the heat - otherwise they will burn and turn black and let gently cook. After about 5- 8 min, the medaillons are good and the heat can turned off. 

Stir together the dressing and dizzle over the salad and top with the soymedaillon. 
Meanwhile wash the salads, chop the vegetable, and spring onion. Stir together the dressing and dizzle over the salad and top with the soymedaillon. 

NOTE:
For those who like can serve some ketchup or better the marinadesauce (made fresh again) for dipping in the soymedaillon. I just ate it like that with a piece of baquette. 

A perfect lunch or light early summer side dish. 

Wildherb salad "Druid" with a superfood dressing and Matcha croutons

Sometimes your body just calls for something like a "superfood" to get back the strenght it needs. AND I defently need strenght lately. Can't even tell why - maybe overworked myself - the weather changing, my lately being sick days - or whatever...

Yesterday was a bright and sunny day and after cleaning and groceries I went into the garden to plant my last week bought seedlings (such as pro specia rara yellow cherry tomatoes, special red tomatoes, thai-basilicum and ginger-mint). Finished I draged the pots up into the second floor to my balcony. Last year I only had the tomatoes on my balcony and they came very good, but "the left in the backyard" basilicum and mint - died after season. To bad, cause mint is a all year-season herb.

After all this work, I was frosting, having headache and fever again - like the days before. Shit (sorry) guess, I overloaded myself too much. 

But what cures a body more than some rest, sleep and a healthy dish? Maybe just love, care and medicine. 

Anyway, this salad defently gave back some strenght - at least till dinner time.

NOW, however you feel like in the mood for a healthy superfood dish or suffering recovering illness. This salad is good in every occasion. 

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Wildherb salad "Druid" with a superfood dressing and Matcha croutons

2 Persons
30 min

Ingredients:
120 g peppers (red) 
1 clove of garlic 
50 g dried tomatoes (in oil) 
110 g almond paste (White) 
4 pinches Matcha 
2 pinches Acai powder 
1 teaspoon mustard
2TL rice syrup 
4 pinches turmeric 
20 ml lemon juice (freshly squeezed) 
2 Tbsp. linseed oil 
20 ml Oat milk
Sea salt 
black Pepper from the mill
140 g wholemeal bread 
2 1/2 Tbsp. olive oil 
200 g Wild herb salad


Preparation:
For the dressing; wash and remove seeds from the bell peppers and chop coarsely. Peel the garlic. Puree them up along with the oat milk in a blender and season the dressing with salt and pepper. 

For the croutons cut the bread into small cubes and mix with turmeric and Matcha. Heat the olive oil in a pan, fry the croutons about 3 minutes, till they will turn slightly brown.

Wash the lettuce, spin dry and mix with olive oil and 1 pinch salt. Then distribute the dressing over and top with croutons.