De nadruk ligt op een heel evenwichtige voeding, met vooral veel verse groenten & fruit, en ook veel noten & granen e.d. Het boek bevat ook voedingsadvies per recept.
Een paar voorbeelden:
1. Uit het deel "Super Salads": Spinach, mushroom and smoked tofu (2p)
150g smoked tofu; olive oil for frying, plus extra for the dressing; 100g firm white mushrooms; 1 tablespoon balsamic vinegar; salt and freshly ground black pepper; 100g baby spinach leaves, washed and torn.
Cut the tofu into narrow, paper-thin slices - the thinner they are, the crisper they'll be, which is one of the joys of this salad.
Cover the base of a frying pan thinly with olive oil and heat. When it is sizzling hot, add some of the tofu slices - they can be close together but must be in a single layer. Fry until they are really golden brown on one side, then flip them over with a palette knife and fry the other side. This may take 7-10 minutes - don't hurry them. Drain the first batch of tofu slices on kitchen paper and repeat the process with the remaining tofu until you have a golden crunchy pile.
Meanwhile, slice the mushrooms very thinly, cutting through the stem to produce paper-thin mushroom shapes. Place in a bowl with a few drops of balsamic vinegar, 1 tablespoon of olive oil and a little salt and pepper. Mix gently, then add the torn spinach and mix again, adding a little more seasoning, vinegar and olive oil as necessary.
Finally, add the crispy tofu, and check again in case a touch more vinegar or seasoning are needed. Serve at once.
2. Uit het deel "Fast Vegetables": Thai vegetable stir-fry (2p)
125g rice; 2 teaspoons toasted sesame oil; 1 onion, chopped; 1 small red pepper, deseeded and thinly sliced; 1-2 tablespoons Thai red curry paste; 200ml coconut milk; 150ml water; 125g baby sweetcorn, halved lengthways; 125g mangetout, halved lengthways; 125g courgettes, cut into 5mm slices; salt; 15g chopped fresh coriander.
Get the rice on to cook before you start making the stir-fry. (Hier staat uitgelegd hoe je dat moet doen, maar ik veronderstel dat iedereen hier wel rijst kan koken)
To make the stir-fry, heat the sesame oil in a large saucepan or wok and add the onion and the red pepper. Cook for 5 minutes, until beginning to soften, then stir in the Thai curry paste, coconut milk and water. Bring to the boil, then add the sweetcorn, mangetout, courgettes and a little salt to taste. Cook gently for about 5 minutes, until the vegetables are tender. Check the seasoning, then add the coriander and serve with the cooked rice.
3. Uit het deel "Sexy Sandwiches": Grilled asparagus and goat's cheese on light rye (1p)
The fine, ready-trimmed asparagus sold in supermarkets is ideal for this. Allow about 5-6 small spears for each sandwich. Brush the trimmed asparagus very lightly with a mixture of half olive oil, half lemon juice. Cook the spears under a preheated hot grill until the asparagus is tinged with brown and just tender. Leave to cool.
Spread two slices of light rye bread with 25-40g smooth mild goat's cheese, then sandwich the asparagus between them.
Hehe... Machteld, jij weet ook wel hoe je iemand aan het werk moet zetten hé
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