Shiitake Mushroom Salad

Delicious salads are an essential part of all Metabolic Balance nutrition plans. Have you ever enjoyed a warm salad? How about this Asian inspired green cabbage salad with shiitake mushrooms? (This recipe is suitable from phase 2)

Ingredients for 1 portion:
1 serving shiitake mushrooms
1 serving vegetables (e.g., green cabbage, bell pepper)
1 clove of garlic
Spices: salt, pepper, tamari (wheat free soy sauce), apple cider vinegar, your choice of fresh herbs

Preparation:
Remove the stalk from the white cabbage and cut the cabbage into pieces. Halve the bell pepper, remove seeds and cut into strips. Clean the mushrooms with damp kitchen towel and slice. Peel the garlic and finely chop.
If in phase 2 w/o oil, heat 3 tablespoons of vegetable broth in non-stick wok. (When you are allowed to add oil you could use 3 coconut oil or ghee.) Add cabbage and sauté for 3-4 mins. Add bell pepper, shiitake mushrooms and garlic. Brown everything gently.

Salad Dressing: mix salt, pepper, apple cider vinegar, tamari and fresh herbs for the dressing and add pepper to taste. Add your dressing to the vegetables and enjoy while still warm. Enjoy your meal!

MB 02-19 - Pilze

How to Use Lavender

Are you ready for something a bit different? We love the use of lavender in the kitchen!

The famed French aromatic spice ‘Herbs de Provence’ has at its heart lavender and without lavender it simply wouldn’t be the same. Combined with the other herbs growing wild in Provence, such as thyme, rosemary, oregano, marjoram and savory, lavender gives a very special addition to so many vegetable and meat dishes. We love lavender added to sheep’s cheese when marinated in oil. MB 02-03 - Lavendel

Even award-winning cuisine has discovered the use of lavender in lamb dishes or desserts getting a slightly tart flavor from the delicate flowers. 

We suggest you try a lavender vinegar for crisp summer salads. Simply add a handful of lavender flowers to 750 ml white wine vinegar and leave in a cool, dark place for about two weeks. You can then strain the vinegar and pour into smaller, dark colored bottles.

Delicious!

Mozzarella on Sourdough Rye Bread

Inspired by yesterday’s post about vegetables au gratin, when we talked about re-balancing … our gusto went to make fresh mozzarella cheese melted over cubed sourdough rye bread.

Ingredients:
1 slices of sourdough whole grain rye bread (25g)
1 portion of fresh mozzarella cheese (buffalo or cow)
Spices: salt, pepper, paprika, nutmeg, fresh or dried marjoram / oregano

Preparation:IMG_6224
Since it is easier to eat after the cheese is wonderfully melted, it makes it easier to eat if you cube the sourdough rye bread. Place on a low-rim bowl, put in toaster oven and toast for 4-7 min. Take bowl out and turn bread over to have it nicely toasted also on the other side, repeat. Take bowl out, place the sliced mozzarella slices on top of the sourdough bread cubes. Spice to taste and toast for 7-15 min.IMG_6225

 

As I side and vegetable portion we made a nice mixed salad.IMG_6227

 

Fruity Oyster Mushrooms with Rye Bread Cubes

Feel like having mushrooms today? So there’s this fruity mushroom salad with bread cubes:
MB 09-04-2019

If you’d like to prepare it, you need the following ingredients:
1 serving oyster mushrooms
1 serving lettuce, any kind that’s on your plan
1 serving papaya
1 tsp of apple cider or balsamic vinegar
spices: salt, pepper, garlic
wholemeal rye bread

Preparation:
Clean, wash and dry lettuce. Peel the garlic and chop finely. Slice mushrooms according to size. Peel the papaya, remove the seeds with a spoon. Cut the fruit into slightly larger cubes. Heat a pan and sauté the mushrooms and garlic. Season with salt and pepper. Arrange the mushrooms, lettuce and papaya cubes on a plate, sprinkle with vinegar, salt and pepper lightly. Cut the bread into cubes, season and roast in a coated pan and arrange on top of the salad. Enjoy your meal!

Creamy & Fruity: Avocado-Mango-Feta-Delight

This avocado mango feta combination is a real culinary delight!

MB 08-14-2019

Ingredients:
1 serving sheep’s feta cheese
1 serving vegetables (1/2 avocado, field salad, 2 cocktail tomatoes, 1 tsp. diced shallot)
1 portion mango
Spices: 1/2 red chili pepper, pepper from the mill, sea salt, 1 TBsp. olive oil, apple vinegar,
Herbs: 1 TBsp. chopped parsley or coriander

Preparation:
Clean, wash and drain the salad. Cut the cheese, avocado and mango into small cubes.
Wash and quarter tomatoes. Wash the chili pepper, remove the seeds and chop finely.
Mix parsley, shallot, chili, vinegar, salt, pepper and oil to a salad dressing. Put some cheese aside and for your protein appetizer. Mix all other ingredients with the dressing. Enjoy your meal!

Super Star in Salad – Walnut Oil

MB 08-13-2019

Walnut oil has a wonderfully fine nutty flavor. However, it has a limited shelf life, even in the refrigerator. Therefore, only buy in small quantities and pay attention to the expiration date.
Walnut oil is high in ellagic acid. An antioxidant, which is hoped to undermine the growth of cancer cells. The also contained saponins, are supposed to strengthen our immune system and make us less susceptible to infectious diseases. Walnut oil is also a rich source of vitamin E and omega-3 fatty acid.

Exotic Shrimp Papaya Salad

This wonderfully exotic shrimp papaya salad fits perfectly into the season! Have fun preparing and enjoying it!

2019-07-05 MB shrimp-Papaya

Ingredients for 1 serving:
1 serving shrimps
1 serving vegetables (e.g. spring onion, cucumber, tomato)
1 serving papaya
1 garlic clove
1 tbsp. balsamic vinegar
salt and pepper to taste
fresh basil leaves

Peel and dice papaya and cucumber. Wash tomatoes and spring onions, cut tomatoes into small pieces and spring onions into fine rings. Peel the garlic and chop finely.
If shrimps are too big, cut them into small pieces as well. Cook in a hot pan.

Put all ingredients in a bowl, season with salt, pepper and balsamic vinegar and mix well. Cut the basil into fine stripes, add to the mixture and leave to steep for 15 minutes.

Enjoy!

Asparagus Salad with Avocado and Parmesan

This wonderful salad from our celebrity chef Jan-Philipp Cleusters is amazingly fresh and absolutely delicious:

Mb 2019-06-28

Preparation time: 12 minutes

Ingredients for 2 persons:
2 tbsp. olive oil
green asparagus
1 shallot
1 small piece of Parmesan (depending on your taste natural, in ash or with herbs and blossoms)
1 untreated lemon
1 avocado
1 small green chill pepper
2 handfuls of wild herbs salad or salad mix, ready to eat

Preparation:
Heat 1 tbsp. of olive oil in a small pan at medium heat. Rinse the asparagus under running cold water, remove the ends and peel the lower third. Then cut into bite-sized pieces. Peel the shallot and cut into very fine rings. Add the shallot rings to the pan and fry in hot oil for a few seconds while stirring, remove from the pan and set aside. Place the asparagus into the same pan and cook at medium heat for a few minutes until firm to bite. Season to taste with sea salt and pepper, remove from heat and set aside. Slice Parmesan thinly, rinse lemon under hot running water, dab dry with paper towel and wipe the yellow peel. Cut the clean lemon in halve, and juice the lemon and store in a lockable glass. Cut the avocado in half lengthwise, remove the seed and separate the pulp from the peel. Cut the avocado lengthwise into slices and sprinkle with a little lemon juice. Rinse chill pepper under cold running water, dab dry with paper towel, remove seeds and cut into very fine rings. Add the remaining olive oil, lemon zest and chili to the lemon juice in the glass. Season with sea salt and pepper and shake with closed lid to a dressing. Arrange salad avocado, asparagus, onion and Parmesan in a deep plate and baste with dressing.

Enjoy!

 

Have you ever tried Dandelion Salad?

Dandelion leaves are rich in minerals, vitamins and enzymes it acts as a stimulant on many bodily functions. Try it in pointed cabbage salad:

MB (2019-06-13)

Ingredients:
150 g pointed cabbage
50 g dandelion
apple cider vinegar
1 TBsp. oil
salt, freshly ground pepper

Preparation:
Clean the pointed cabbage and cut very finely. Wash the dandelion and chop finely. Mix both with salt, blend and let rest for approximately ½ hour. Then work the greens thoroughly with apple cider vinegar; use salt and pepper to taste and add the oil. Let it rest in a cool place for one hour. Enjoy your meal!