Pretty erotic blog-title today, right? Hi there, people!
I got up pretty early today (which is very unusual on sundays) in order to go to a local, special organic food market. And, as you might already be guessing, I got home with shiploads of extraordinary tomatoes, tiny little cucumbers, colourful beet roots and peppers as well as tastily blushed apples! Have a look:
This huge amount of healthy raw food is especially calming because the "I-can't-take-no-sweets anymore"-phase I told you about lately has come to a very quick and painless end yesterday. My lovely sister has prepared even lovelier Pecan-Caramel-Chocolate-Drops, also known as my dignified surrender.
But, hey, at least I still work out hard! Which however always makes me so proud that I reward myself even harder, but never mind.
As I also love healthy and fresh food apart from sweet stuff, I made a quick stoppover at "raw-food-station" today.
The recipe I brought along today includes a vegetable I, well, how do I say that nicely,....have always disliked very much: beet roots. I have tried them in a million (at least!) different ways but just could not make friends with their earthy taste. Anyways, I could not resist the beautiful species they sold at the market today: Chioggia-beet roots. So I decided to give them another chance and, in proud company of tiny, tiny, tiny little cucumbers, made this beautiful, superhealthy raw lunch for you today:
beetroot and cucumber-mozzarella salad with cumin-garlic-basil paste
1 Chioggia beet root
8 mexican mini-cucumbers
300 g of mozzarella
4 tablespoons vegetable oil
2 tablespoons balsamic
1 handful of basil
1 tablespoons of cumin
1 teaspoon coarse salt
2 garlic cloves, pressed
1. Grind salt, cumin, basil, 2 tablespoons vegetable oil and pressed garlic cloves in a mortar, then mix with the rest of the oil and balsamic
2. peel beet root and slice finely
3. slice mozzarella and cucumbers
4. put all ingredients on a plate and dress with cumin-garlic-basil paste
ENJOY this raw, healthy superlunch!