Lunch
Lunch is an important meal of a day. Food is what gives you energy. Lunch raises your blood sugar level in the middle of the day, making you be able to focus for the rest of the afternoon. In a world where everything is getting more and more fast-paced, people forget to take breaks, but breaks are not a waste of time. They are essential for one’s productivity and health.
SAMANTHA’S TOMATO SOUP
Ingredients:
15 Big tomatoes
Salt & Pepper
Olive oil
Boiling Water
2 Veg stock cubes
Method:
Put tomatoes on baking tray, season with salt & pepper.
Roast the the tomatoes in the oven till chared and a bit of browing.
Let tomatoes cool. Wiz up in magic mix, till very pureed.
Boil kettle, use two veg stock cubes to make broth.
Transfer puree to saucepan, heat up and pour broth in until consistancy you like (thicker is nice with this soup). Then simmer for a few mins.
Then leave to cool, transfer to tuppleware and put in fridge or freezer.
Heat up on stove or in Microwave when want to eat.
ENJOY!
FALAFEL SALAD
Serves 1
Ingredients:
BASE:
1 Baby romaine lettuce- roughly choppped
4 Falafels
1/4 Cucumber - chopped
2 Spring onions -roughly chopped
4 Baby tomatoes - chopped in half
Pine Nuts - toasted
Harrissa Dressing:
3 Tbsp extra-virgin olive oil
2 Tbsp tahini
1 Tbsp harissa
1/2 tsp finely grated lemon zest, plus 11/2 Tbsp fresh lemon juice
1 large garlic clove, germ removed, grated or minced to a paste
Kosher salt
Freshly ground black pepper
2 Tbsp water
Method:
To make base, get all ingredients put in bowl/ plate and essemble how you like.
Make the dressing, drizzle over and eat!
Poke bowl
Serves 2
Ingredients:
1 Tuna steaks - diced into 2cm cubes
1 Pack of rice
1 Packet of Itsu seaweed- tear/cut into small pieces
Crispy onions
2 Courgettes - spiralised or grated - courgetti
Seaseme seeds
Coriander
4 Spring onions- Finely cut
Avocado - diced
Edamame Beans
Marinade:
1 tsp Seasme oil
2 tsp Soy sauce
1 tsp mirin
Dash of Fish Sauce
Garlic granueles
1 inch cube Ginger- grated
Coriander- cut and teareed
Method:
To start, you need to marinade the tuna, so cut both tuna steaks into 2cm cubes, then put in bowl. Sprinkle garlic granuels over, then make marinade and pour over tuna. Let that sit for an HOUR.
While this is sitting, prepare rest of ingredients. With the courgetti, pan fry with a bit of salt and pepper for about 30 secs so still crunchy.
Then assemble!
Recommendation:
Base:
Rice
Courgetti
Middle:
Tuna
Avocado
Edamame beans
Kimchi
Cucumber
Toppings:
Spring onions
Seaweed
Coriander
Sesame Seeds
Crispy Onions
Ginger