Recipe of the day
The NEWEST LUNCH OBSESSION!!!!! Utterly brilliant, people. Not only does SALAD IN A JAR save space in your fridge, it also reduces food waste and gets non-salad eaters (me) to mow down daily. THE ARRANGEMENT From BOTTOM to TOP: Dressing Shredded carrots Cherry tomatoes Sunflower seeds Hard boiled eggs Baby spinach DIRECTIONS
1) Arrange ingredients in a large mason jar
2) Store in fridge for up to a week
3) When ready to eat: shake jar, place on a plate, and eat!
You can make any arrangement you want… you can add red onion, cucumbers, radishes or peppers. Always remember to put the dressing at the bottom and the lettuce at the top—a MUST.
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Made this morning and ready to be eaten at lunchtime. An intense PT session in the #gym involving #timetrail run, upper body strength work, plyometric drill and yoga stretch cool down. Need to repair muscle and restore energy. Millet and pine nuts providing the protein and leafy greens providing a powerhouse of nutrients including vitamin C, K, E, potassium, iron and more.
Ingredients: 6 cabbage leaves such as tenderheart cabbage, 1 cup of frozen peas, 1 cup of frozen broad beans, 25g of pine nuts, juice from ½ lemon, 3 tablespoons lemon-infused olive oil, 3 handfuls of kale, 3 handfuls offspring greens, 2 handfuls of spinach, 3-4 broccoli florets, 2 cups of cooked millet, 8-10 basil leaves.
Break off about 6 undamaged leaves from the cabbage – taking care not to break them and cut off the ragged ends of the stalk. Steam them until they are tender – this is the one time you will want to cook your greens thoroughly in order to roll them later. Boil frozen peas and broad beans for about 3-5 minutes. Steam leafy greens and broccoli florets – you can place the broccoli florets in first for about 2 minutes before you add your leafy greens. Pop the broad beans so you have the lovely inner green bean and none of the outer skin. Dry fry the pine nuts until they are golden. Blend peas, beans, pine nuts, basil leaves, oil and lemon juice until creamy. Place leafy greens and broccoli in processor and pulse until finely chopped. In a bowl, combine leafy green mix, 2 cups of millet and cream sauce. Combine well and season.
To put together your cabbage roll. Place a leaf on a clean worktop. Cut away any hard part of the stalk – no more than an inch. This will probably be more necessary for the outer layers of the cabbage. Place some of the mixture down the spine of your cabbage leaf. Roll the longer end of the cabbage leaf over the mixture and bring the other end to cover and seal. It will look a bit tubular. Seal the ends by tucking them into the opening. Cut off any ragged stalk ends. Roll cabbage roll tightly in a piece of cling film and tie up the ends. Perfect to put in a lunch box. Delicious hot or cold.