Maybe if you have no sense of imagination for how to make your plate more appetizing
As I am writing this I am remembering a lunch at work a while ago during my internship. I go to the canteen and notice there is no olive oil and balsamic vinegar as condiment choices for the salad…Welcome to England folks!
From that day onward I brought my own olive oil and balsamic vinegar to work and one lunch ago as I was seasoning my salad, a colleague looks at my plate with disgust- how can you eat a saucesless, meatless, eggless, carbless salad, the taste is awful?!
Of course the taste is awful for those of you who are addicted to junk-food! But guess what- today I am going to give you a delicious recipe that you can play with and make visually appealing so that you no longer get goosebumps when you see veg!
For one serving:
- ½ fennel
- 2 boiled and vacuum packed organic beetroot
- ¼ red onion
- 2 oranges
- 1 lime
- ½ small cup extra virgin olive oil
- sea salt
- freshly ground pepper
- a drop of sweet balsamic vinegar for taste
|Fennel -fantastic for your stomach1 bulb- 31 kcal; ½ bulb 15.5 kcal!!||Helps anemia, reliefs indigestion, aids constipation, aids menstrual pain, helps diarrhea, helps remove toxic substances, contains high level vitamin C and electrolyte potassium|
|Beetroot1- 41 kcal; 2- 82 kcal||Stabilizes sugar level, lowers cholesterol, treats anemia and fatigue, antioxidant properties, reduces risk of heart attacks and strokes, high folic acid|
|Orange1- 62 kcal; 2- 124 kcal||Boosts immune system, great vitamin C source, provides protection against cardiovascular disease, prevents tumors, lowers cholesterol, high in fiber, prevents kidney stones, prevents ulcers, protects respiratory health|
|Red onion1- 15 kcal; ¼- 4 kcal!!||Detoxifying and anti-inflammatory, fights candida and regenerative diseases, reduce risk of diabetes, low GI food (lowers blood sugar level)|
- peel and slice onion
- slice fennel
- slice beetroot
- peel and section the orange
- mix together in a bowl, season with olive oil lime juice, salt, pepper and a drop of sweet balsamic vinegar