Salads &
Dressings
Leaf salads stimulate the digestive juices, contain magnesium, vitamins, minerals and fibre and are therefore ideal as a raw food starter for lunch. Use only the best, highest quality vegetable oils and natural vinegar, as well as yoghurt, lemon and sour cream. In summer you can also prepare a milk-fruit mix or a cold fruit bowl instead. A good salad already leads to a pleasant satiation. If possible, leave the bread out to save carbohydrates. Until dinner you should take care not to eat for about 4-6 hours in order not to block the burning of fat.
Leaf salad by season
Ingredients (4 servings)
500 g leaf salad mixed by season
each 100 g Fennel strips and tomato cubes
each 50 g chopped walnuts and soybean sprouts
4 tbsp best vegetable oil
vinegar, sea salt, pepper
Preparation (10 minutes)
Clean and wash lettuce, drain well, mix with fennel strips, nuts and dressing.
A leaf salad can be imaginatively varied with dandelion, spring flowers, asparagus, warm potatoes, apple pieces, cheese cubes, tofu, lean ham, avocado slices, fresh algae, orange fillets, nuts, etc..
Nutritional information (1 serving)
KCAL CARB PROT FAT
158 4,6 4,3 13,0
Food compatibility
L
Lactose-free
F
No apple and orange filets
G
Gluten-free
H
No tomatoes, nuts, soy sprouts, algae, avocado, possibly apple vinegar.
CUCUMBER SALAD WITH SOUR CREAM
Ingredients (4 servings)
3 cloves of garlic
700 g Free gherkins
500 ml Sour cream
each 2 tbsp best olive oil and vinegar
1 tbsp chopped dill
sea salt, white pepper
Preparation (10 minutes)
Remove the tips from the cucumbers, peel, halve lengthwise and remove the seeds. Cut the cucumbers into fine slices, season with salt and leave to stand for 10 minutes.
Finely chop the garlic and dill. Squeeze out the cucumber, mix well with all ingredients and put in the fridge for a short time.
This salad can be mixed with warm potato slices, in summer it goes well with jacket potatoes.
Nutritional information (1 serving)
KCAL CARB PROT FAT
192 5,2 2,7 17,8
Food compatibility
L
Lactose-free sour cream
F
Fructose-free
G
Gluten-free
H
Possibly apple cider vinegar
TOMATO SALAD
Ingredients (4 servings)
800 g sun-ripened tomatoes
100 g Onion peeled
each 4 tbsp best olive oil and apple vinegar
sea salt, white pepper
1 bunch of fresh basil
Preparation (10 minutes)
Wash the tomatoes, remove the stalk and cut into slices or quarters. Finely chop onion, basil into strips and add.
Season well with oil, vinegar, salt and pepper and leave to "steep" for a short time in the refrigerator.
Can also be mixed with cucumbers.
Nutritional information (1 serving)
KCAL CARB PROT FAT
86 6,4 0,5 5,1
Food compatibility
L
Lactose-free
F
Possibly without onion
G
Gluten-free
H
Tomatoes not suitable
WARM CABBAGE SALAD
Ingredients (4 servings)
800 g white pointed weed
500 ml hot vegetable broth
each 5 tbsp best olive oil and apple vinegar
each 1 tsp Cumin, raw sugar and sea salt
pepper from the mill
Preparation (15 minutes)
Finely chop the cabbage. Boil the vegetable stock in a large pot with all ingredients, add the cabbage, cover and cook for about 5 minutes.
Remove from heat, cover and let simmer for another 15 minutes and serve.
Nutritional information (1 serving)
KCAL CARB PROT FAT
116 18,2 2,8 6,7
Food compatibility
L
Lactose-free
F
Fructose-free
G
Gluten-free
H
Histamine-free
WARM POTATO SALAD
Ingredients (4 servings)
1 kg boiling potatoes
each 100 g Onions, red and green pepper
500 ml hot vegetable broth
each 4 tbsp best olive oil and apple vinegar
sea salt, white pepper
1 bunch chives
Preparation (30 minutes)
Wash the potatoes, steam them softly in the cooking tray, peel them and cut them into slices while still warm.
Meanwhile peel onion, chop finely, chop peppers, chive finely. Mix everything together with hot broth, vinegar and oil and season to taste with salt and pepper.
Nutritional information (1 serving)
KCAL CARB PROT FAT
231 39,7 5,8 5,4
Food compatibility
L
Lactose-free
F
Possibly without onion
G
Gluten-free
H
Histamine-free