Friday, 29 January 2016
A beautiful combination of parsely, olives and alfalfa sproutcheese makes a whirto give the green, sundried tomatoes and cranberries to add rich redness, feta cheese is white like snowflakes and sprinkled sunflower seeds complete the spledour.
Garnish with cracked pepper, olive oilmand a squeeze of lemon and flanked with steamed tofu and boiled carrots.
Alternatively minuet by Bach on the violin...long way to go on getting this one to be as good as the food :-)
Thursday, 28 January 2016
Those who kmow me know that I love math and cooking is so much about math, timing, quantities and temperatures . I also remember my geometry classes and have tried my hand at a bit of symmetry here.
The message is: have some fun with presentation, takes the focus off the quantity and will overall reduce the calorie intake and keep your energy intake on the right side of leger.
It is really something iI'm trying to learn and improve on.
Tuesday, 26 January 2016
What's In it?
Boiled skinless chicken breast (shredded and seasoned with rosemary)
Chopped red onions (10 mins in cold water to remove the sharpness)
Feta cheese crumbled
Diced red ccapsicum
Dressed with ground black pepper, lemon juice, olive oil and a splash of balsamic.
Monday, 25 January 2016
The veges combo of boiled carrots in a little salt, steamed asparagus, tofu and capsicum.
Eating is supposed to be a variety of colours. Here we have white, green, orange red and yellow if you count the lemon!
Taste is fresh and sensational.
Saturday, 23 January 2016
The bed is a delightful salad mix of cucumber, red onion, reduced fat feta cheese, chopped mint, lemon juice, olive oil and balsamic vinegar.
No need to add salt folks. Protect your arteries and enjoy!!!
|Ingredients to the cucumber salad. Lovely fresh mint and lemon. Feta cheese removes the need for salt.|