Fab for the autumn blues: This exotic vegetable stir-fry sweetens the grey season:
1 serving of vegetables (we take cauliflower and carrots)
1 serving yogurt
1 serving of fruit
1 TBsp. freshly chopped chives
Spices: cumin, turmeric, coriander, pepper, cinnamon, salt
coconut oil for frying
Preparation: Wash and clean the cauliflower and divide into florets. Peel the carrots and cut into fine strips. Steam the cauliflower in some salted water with turmeric for about 7 minutes (firm to the bite). Heat coconut oil in a pan, fry the carrots and cooked cauliflower, then keep warm. Stir the cumin, coriander, pepper and cinnamon into the frying fat and add the chopped fruit. Allow to cool briefly and stir in the yogurt, season to taste and add the chives. Put aside some yogurt (your first protein bite) and enjoy!