Shape body action – day 39!

Don’t give up your workouts as well. It’s best to exercise outside – spring will give you a boost of energy! 😀

BREAKFAST – Black locust leaves (so-called “false acacia”)

Ingredients: 12 bunches Black locust leaves (collected on sunny days, only twigs with fully-blown flowers, far from roads, white flowers are sweeter than yellow ones), 1 cup wholemeal flour, 1 cup almond or coconut milk, 2 eggs, ½ cup water.

I whisked eggs with water and milk. I was stirring it while adding flour gradually. The batter should be like thick cream, it shouldn’t flow down the spoon. I gently washed flowers and dried them. Holding the stem end, I dipped twigs in batter and fried in hot butter. Eat flowers only.

LUNCH – watermelon and avocado shish kebabs

DINNER – pasta with spinach

Ingredients: Tagliatelle wholemeal pasta, 1 kg spinach, 6 cloves garlic, feta cheese, 1 handful walnuts, clarified butter, sea salt, fresh basil, cherry tomatoes.

I cooked pasta al dente in slightly salty water. In the hot frying pan I heated the butter and put in washed spinach and chopped garlic. Next I added a little water and simmered it for 5 minutes. Then I put pasta in the bowl and mixed it with the spinach. I sprinkled crushed cheese and walnuts over it. Decorated with basil leaves and cherry tomatoes.

SUPPER – young cabbage

Ingredients: 1 young cabbage (around 1 kg), vegetables for bouillon (carrot, parsley, celery, leek) or ready-made bio bouillon, 2 dried plums, 2 dried mushrooms, 1 tart apple, 1 onion, allspice, bay leaf, ½ tsp. caraway, ½ tsp. lovage, ½ tsp. marjoram, 3 tbsp. clarified butter, salt.

I soaked mushrooms in a bowl. Next I peeled, washed and boiled vegetables in slightly salty water with a bay leaf and allspice, getting 1 l of bouillon. The vegetables from the bouillon I cut and used as an addition to quinoa cooked for breakfast the next day. I poured oil into the heated frying pan and put in chopped onion. While it was being fried until transparent, I washed the cabbage, removed damaged leaves, and shredded it. I washed and peeled the tart apple, and then I mixed it with the shredded cabbage. I chopped the mushrooms. After that I put the contents of the frying pan in a pot, added cabbage, apple and mushrooms with the water they were in. I put plums and caraway. Then I poured hot bouillon over it and sprinkled with lovage. At the end of cooking over low heat I added marjoram.