3 HEALTHY RECIPES TO PROMOTE LOCAL DIVERSITY
@ photo Christian Delvaux
LEAVES, FRUITS AND ROOTS
In my kitchen, I like drawing inspiration from the Japanese art of living, which is based on frugality and moderation. Reducing the quantities of food and opting for more quality, decreasing the quantities of meat and fish (in view of the ecological, health and social disasters that intensive agriculture and over fishing cause), placing the plant kingdom at the center of my plate, these simple gestures are part of my philosophy, and invite me to create original and colorful dishes.
This dish is full of colors and antioxidants, each color containing compounds beneficial to health. Blue or purple (rich in polyphenols), red (lycopene and polyphenols), green (chlorophyll), yellow (carotene) and white (selenium) vegetables each have their own antioxidants. It is important to eat a variety of root vegetables, fruits and leaves of various colors every day to give our body everything it needs.
Summer salad of leafy vegetables, fruits and roots. Raspberry vinaigrette.
For 6 persons – prep time: 30 minutes
1 small kohlrabi
1 orange, 1 violet and/or 1 yellow (or white) carrot
1 red beetroot and/or 1 chioggia
3 small red radishes
200 g/ 1 ¼ cup flat beans
1 red, 1 green and 1 black tomato (or cherry tomatoes)
For the homemade raspberry vinaigrette:
5 cl / 3 Tsp. cup oil (olive, sesame, rapeseed)
2.5 cl / 1 ½ Tsp. rice vinegar
1.5 cl / 3 tsp. soya sauce (shoyu, tamari)
A dozen raspberries
1/2 long red pepper (sweet pepper)
For the aromatic garnish:
A few leaves of your choice and/or edible flowers.
(to be continued...)