Apple – Celeriac and Strawberry Salad

What you’ll need:

• 1 celeriac root
• 1 apple
• 3 medium carrots
• 1/2 cup raisins
• 2 tbsp pumpkin seeds
• 5 strawberries
• 1/2 cup orange juice
• 1/2 lemon
• 3 tbsp extra virgin olive oil
• little mint

Put it all together:

1. peel the celeriac root and carrot
2. grate celeriac, carrot and apple in the food processor
3. set it aside
4. in a bowl, mix the orange juice, lemon juice, olive oil together
5. mix the vegetables with the dressing
6. cut the strawberries into slices
7. mince the mint
8. mix the rest of the ingredients
9. you can garnish each serving with more mint leaves, pumpkin seeds or more strawberries

Enjoy!

Stay Healthy!

Monika Baechler

Cert. Nutrition Specialist

Banana Almond Bread

Preheat oven to 350 or 180C

9- by 5-inch (2l) loaf pan, buttered

• 1/2 cup sweetened almond milk or whole milk, 125ml
• 2 tsp freshly squeezed lemon juice, 10ml
• 2 cups sifted unbleached all-purpose flour, 500ml
• 1 tsp baking powder, 5ml
• 1/2 tsp salt, 2ml
• 1/2 tsp baking soda, 2ml
• 1 cup granulated sugar, 250ml (I used only 3/4 cups or even less, it’s still great)
• 1/2 cup (1 stick)  unsalted organic butter, softened, 125ml
• 2 eggs
• 2 very ripe bananas, mashed (1 cup or 250ml)
• 1 cup roasted almonds, chopped

1. In a small bowl combine milk or almond milk and lemon juice. Let it stand until milk curdles, about 1 minute. Put it aside.
2. In a medium bowl, whisk together flour, baking powder, salt and baking soda. Set it aside.
3. Place sugar and butter into mixer bowl. Mix for about 2 minutes until light and fluffy. Add eggs, one at a time and beat until combined. Add bananas and beat until combined. Don’t worry if mixture looks a bit curdled. Beat in flour mixture alternately with milk mixture, making 3 additions of dry and 2 of wet. Stop mixing and scrape the bowl down. Add the roasted and chopped almonds and incorporate.
4. Pour batter into prepared pan and bake in middle of preheated oven for 45 to 60 minutes and let it cool for 10 minutes after it has tested done with a tester. Let it cool completely on a rack after removing from pan.

Enjoy!

Stay Healthy!

Monika Baechler

Original Recipe from the Mixer Bible, second edition (I changed the the recipe to almond milk and added almonds not pecans)

Strawberry-Banana-Apple Smoothie

Start your day with a delicious fruit smoothie!

It’s fast, easy and oh so good for you! Children in particular love anything that can be “consumed” with a straw, it’s a fact! Drinking smoothies is also sweet, why would you start your day with a horrible bitter black liquid that turns your stomach acidic? Just wondering sometimes about the choices people make.

Now to our fruity glass of deliciousness. What you will need for this particular recipe is:

• 2 ripe bananas
• 4-7 strawberries
• 1 small cup of organic apple sauce
• some organic soy milk (original, not sweetened)

Put everything in the blender and mix. You can even add raspberries or leave the applesauce and add instead some frozen peaches. It’s all up to you. This recipe is just a suggestion because everybody has their own favorite fruits, milks and juices they like to add. No matter what you put in your smoothie it’s going to be a delight every time you drink it.

Now go and make yourself a nice fruity smoothie! Enjoy.

Monika Baechler

Celeriac Salad with Orange Juice

This is a fantastic recipe from Switzerland. You will absolutely love it. Serve the salad with some steak or chicken. It will be great for summer picnics as well.

What you will need:

• 1/2 Celeriac
• 1 Juicing Orange
• couple of tbsp of home made mayo (or bought)
• sea salt
• garlic salt to taste
• Optional add some diced pineapple

The easiest way to do this is with a food processor. If you don’t have one, I really encourage you to invest about $160 into a good quality food processor for quick lunches and last minute dinners.

Here we go. Clean the celeriac first. The fastest way is to cut the tough stuff off with the knife and switch to a peeler after that. It takes some practice to wrestle with the celeriac root, but it’s so worth it.

Prepare the dressing first. Take 2-3 tbsp of the mayo and mix it with the orange juice. Cut the celeriac into manageable pieces. Grate them in the food processor or by hand (I do not recommend this, too dangerous). Immediately mix the celeriac with the dressing and season to taste with some garlic salt and finish off with sea salt.

Serve this delicious salad as is or with fresh whole grain bread. This is also great for kids lunches and for afternoon snacks. I love this recipe with some grilled salmon fillet or with grilled chicken. Talking about low carbs!

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Monika Baechler

Mayonnaise Free Tuna Salad

I was trying to figure out what to put in my starving stomach.

Wondering around in my kitchen I found a jar of roasted eggplants, which I neglected for a while. Since eggplant dip is very low in fat and has no nonsense put into it, I thought I give it a try in my tuna salad.

This is what you will need:

• 1 can of tuna in water, drained (of course you knew that!)
• 4-5 black Spanish olives, pitted
• 1/2 red bell pepper
• 1 stalk celery
• herbs or salt free seasoning
• some garlic salt to taste
• 2-3 tablespoons of roasted eggplant dip

Just mix everything together. You can even add a green salad or more vegetables. Add black olives to taste, but remember that about 4-5 olives have 1g of fat. This tuna recipe is very low fat but creamy and delicious because of the added eggplant. Even if you don’t like eggplant, you should give it a try!

Why not wrap it up in a whole wheat tortilla and take it to work or give it to the kids for lunch. Kids like anything in a wrap, specially tuna salad!

I hope you enjoy this recipe, I know I did.

Once a week or so I will try to post one lean-mean recipe, so keep an eye out for that.

Bon Appetit!