This morning, we went to our allotment & cut off mixed salad leaves, 9 radishes & fresh chervil yet again. We let the chervil grow & grow! After picking, we ate this lovely breakfast salad, that we eat often in our house.
The radishes & a lot of the fresh chervil, we will eat in a future salad, this evening. Stay tuned for this tasty recipe soon,…Promise! x
Recipe: For 2 medium plates
* For the salad:
2 handfuls fresh-cut off salad leaves, home-grown, cleaned, washed spun dry, one handful per plate
8 medium fresh strawberries, cleaned, each cut up into 2
12 fresh blueberries, cleaned
some black pepper
some ground Curcuma( turmeric)
a fruity extra virgin olive oil: a few drizzles per plate
a good aged dark balsamic vinegar: a few drizzles per plate
some fresh chervil, cleaned & spun dry
* For the cooked oats:
a lot of medium-sized oats
unsweetened soy milk
1. First, cook your oats in half water & half unsweetened soy milk. I never measure it. Do what you want, just see that you have enough liquid to the oats. Cook on medium-heat until cooked through. I always use medium-sized oats that need 15 minutes of cooking. Stir often. Keep warm.
2. Take 2 cool breakfast plates. Place 1 handful of the mixed salad leaves on it, in a nice pattern. Do the same with the other plate. It will look something like this:
3. Place your strawberry halves on top of your salad leaves, all evenly divided. This means 8 halves of strawberries onto each plate. Scatter your fresh blueberries around it all, evenly divided. Scatter some dashes of Curcuma over the salad & some grins of finely milled black pepper. Do the same with the other plate. Pour some drizzles of that fruity oil over your salad & then some drizzles of a good aged balsamic vinegar. Do the same with the other plate. Scatter some of your own fresh chervil to the salad. The same with the other plate. Finally, add a dollop of 2 of your cooked oats to the plate. Serve at once & enjoy with a loved one! MMM! 🙂 Healthy & pure! x
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