The perfect light salad to be enjoyed with any barbecue or outdoor meal. To prepare you will need:
– Diced beetroot (60 grams)
– Green apples (30 grams)
– Cider vinegar (1 tablespoon)
– Fresh mint (3 large leaves, chopped)
– Olive oil (2 tablespoons)
– Salt (3 grams)
– Pepper (3 grams)
Combine all ingredients in a large salad bowl and enjoy. Yes, it is really that simple to prepare this healthy side dish.
This recipe was created by L’Aristo’s chef, Peter Oikonomidis.
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Voilà la recette parfaitement légère pour accompagner n’importe lequel plat d’été. Vous aurez besoin des ingrédients suivants pour la préparation:
– Dés de bétraves (60 grammes)
– Pommes vertes (30 grammes)
– Vinaigre de cidre (1 cuillère à soupe)
– Menthe fraîche (3 grandes feuilles, coupées)
– Huile d’olives (2 cuillères à soupe)
– Sel (3 grammes)
– Poivre (3 grammes)
Combiner tous les ingrédients dans un grand bol à salade puis régalez-vous. Et oui, c’est vraiment aussi simple de préparer ce plat d’accompagnement santé.
Cette recette a été créé par Peter Oikonomidis, chef chez L’Aristo.
Congratulations! Another week of hard work achieved. To celebrate, treat your taste buds to something yummy and healthy this weekend. Here’s a quick recipe for a blueberry & blackberry yogurt parfait that doubles as breakfast and a desert.
What you’ll need:
-1/2 cup of frozen blackberries
-1/2 cup of frozen blueberries
-1/2 cup of low-fat milk
-honey as desired
– 2 cups of low-fat Greek yogurt. If you prefer something sweeter, mix in low-fat vanilla yogurt or add honey
– nuts of choice (I prefer almonds)
-small glass serving cups or bowls
Blend the first four ingredients together until mixture has reached the texture of a smoothie. This will be used as a type of cold sauce in the yogurt. If you’d like to add a crunchier bite to the yogurt, layer the bottom of your serving cup or bowl with the nut of your choice. Fill about 3/4 of the cup with yogurt, adding the sauce on top or in between to make the design of your choice. Put a generous layer of the remaining blueberry/blackberry mixture on the of the cup. Good toppings for this recipe include nuts, whole berries or even flaxseed.
Et voila, easy peasy!
Enjoy and Happy Friday!
Love, the L’Aristo team
Monday night, 8 hours before the deadline of a lengthly assignment for my college. The semester is in full swing. I’m still in “workaholic” mode as I take my study break, so I decide to use my time well. I’m limiting myself to 5 minutes for this entry… Timer on, let’s go.
I’ll define what good food means as efficiently as I can in these few minutes. It seems strange to try to put into words what is usually obvious with one simple bite. Great food never needs much thought – we just taste it and know.
Great food is almost always subjective – it changes across every single cuisine, culture and type of meal. Some like it spicy, some like it tasting like the fresh veggies picked from our grandparents garden in the old country. Whatever the case, great food will always have the same thing in common: the feeling we have after enjoying every mouthful.
Fresh, flavourful, fasntastic – what we eat is more than just a daily requirement; its an experience. You’ll never remember that mediocre salad you had last Tuesday, but you’ll surely remember that succulent pear tasted on an adventure in a faraway city.
If this is the case, I encourage everyone to stop eating for the sake of it. Embrace every taste of what you eat. Make each meal memorable, cook with abandon and shop for the best quality ingredients. Your lives deserve more than the ordinary.