Actually a summer dish, but blood oranges are only in season with us here in winter, so what ever 🙂 In summer, you can make the salad with normal oranges. Tastes great, too.
Lunch & Dinner
Do you know these days when you come home with your head full of thoughts because there was so much to do at work and you are just happy to be finally, finally home? Then you open the fridge, hoping to find something delicious and, suddenly, you realize OMG –
Do you love every dish that has to do with tortillas as much as I do? Frankly, I do not only like everything that has to do with tortillas, but everything that is filled:
Good Morning, today I’ll tell you the last part of our diving Holiday in the Philippines. So back to our dive on Christmas Eve, on which it didn’t stop raining and after which I was shaking like an aspen leaf becaus it was awfully cold. Unfortunately, I have to skip what happened exactly after that, because I cannot tell you yet. Big secret so far. But not for long. I’ll be the first to write it down here for you when the time comes.
Although we are now in the Philippines, I have been busy pre-cooking and pre-photographing at home so that you can read a lot, look at tasty Food pictures and have lots of recipes for cooking during the Christmas holidays. As you might have read in my previous Chocolate-Cookie-post, I couldn’t post anything during our holiday because of the bad Internet connection. However, for this delicious winter salad recipe this doesn’t matter at all.
Hello everybody! It has been some time since I posted the last recipe on Tastes Like Green Spirit. Even though I had decided to write regularly when the blog was “founded”, life doesn’t always if never happen the exact way you imagined it in your plans. But I thought these oven grilled lemon quinoa eggplants would be a great come back 🙂
Here comes the perfect Sunday lunch with an autumnal touch. A beautiful Asian-inspired pumpkin soup, a dish, almost everyone knows. After all, pumpkin soup recipes have literally been on everyone’s lips for at least the past ten years. So why another pumpkin soup recipe?
Those of you, who love tuna as much as I do, will not get enough of this delicious recipe. It is the best, best fit for everyone, who chronically lacks time, because you can prepare it in the twinkling of an eye.
You may be wondering how to make tuna cream without creme fraiche, yogurt or mayonnaise? Does this taste good after all? That’s exactly what my doubts were when I tested this recipe for the first time. And yes, it tastes good. Extremely good 🙂 The secret is cashew and lemon juice. The cashew sauce “mimics” the creamy texture of the dairy product or mayo, which you usually mix with the tuna, and the lemon adds the necessary acidity.
I usually take Rapunzel’s cashew butter. I think it’s only available in Germany, but if you have a nice cashew butter brand in your supermarket, feel free to share in the comments :). Rapunzel may not be the cheapest, but it’s perfect in texture and tastes great. You may also quickly find yourself topping a banana with it and eating it all up or simply enjoying a spoon as a paleo snack in between. However, if you want to eat low carb, you should now be warned: even if it is a nut butter and therefore contains a lot of fat, cashew butter is also rich in carbohydrates. If you live low carb or ketogenic, you should be aware of that when planning your daily meals. Rapunzel cashew butter contains 19.4% carbohydrates. A tablespoon is about 20-25 grams. So, if you use 3 tablespoons for the recipe and eat everything alone, which is quite feasible if you’re hungry or you’ve just completed your workout, you’ll get a 14g carbohydrate intake, assuming a tablespoon measures 25g.
But back to the recipe. For the lettuce, you do not even need a dressing. The tuna salad is dressing enough. However, if you like, or anyone who would like to eat some more fat, you can add 1-2 tbsp olive oil and top the salad with the tuna mixture afterwards.
This recipe has two special advantages:
1. You can buy and store the ingredients for the tuna salad in large quantities (olives, capers, tuna, cashew, lemon).
2. The salad is handy for your lunch break or on the go. If you have one of those lunch split lunch boxed, you can keep the cream separate from the salad and mix them just before eating.
But now to the important part:Print
1 can of tuna, in water
1 handful of fresh basil leaves
2 tbsp black olives
2 tablespoons capers
1 lemon juice and peel, grated
2-3 tablespoons cashewbutter
3-4 little romaine hearts
1 tablespoon pumpkin seeds
1. Free Romain hearts from the stalks, wash lettuce leaves.
2. Drain the tuna and crush with a fork in a bowl.
3. Squeeze out the lemon, add the juice of a lemon half to the tuna.
4. Rub off the lemon zest and add to the tuna mixture.
5. Finely chop the olives, add the tuna with the capers and cashew sauce and mix well.
6. Season with salt and pepper. If any acid is missing, add the rest of the lemon juice to taste.
7. Cut Romana hearts into thin strips, arrange tuna cream on top. If necessary, first prepare the salad with 1-2 tablespoons of olive oil.
8. Sprinkle with the freshly picked basil and pumpkin seeds.
Hello dear friends, today I will stick to my blog name for the first time and post a really, really green, exclusively vegetable recipe. Today and tomorrow will probably be two of the hottest days here in Dusseldorf.
Sometimes it’s the easiest things which make us comfortable and happy. The recipe I want to share with you today is a classic example for that.