In the book by Karolina and Maciej Szaciłłów "Eat and Work on Your He alth" you will find quick and simple recipes for he althy meals that you will take with you to work. The proposed dishes are inspired by cuisines from different parts of the world, and thanks to the use of the richness of oriental spices and ingredients, they have an original taste. We publish a recipe for vegetarian carrot coffees with lemon rice and salad, which you can find in Karolina and Maciek's book. The publication is under the patronage of Poradnikzdrowie.pl.

Even if you are not a regular customer of "men with a sandwich" wandering around office buildings and you try to prepare meals for work on your own, boredom can creep into your menu. You can find new inspiring recipes in the book"Eat and work on your own he alth"taken by Karolina and Maciej Szaciłłów.

Recipes in the rhythm of words

The authors of the book were guided by the idea of ​​slow food during its creation. It draws, inter alia, from from macrobiotics, the promoters of which argue that there is no one perfect diet for everyone. According to macrobiotics, the best way to find your diet is the so-called free nutrition, which, to quote Lola Curto's "Macrobiotic Dishes", "consists in the ability to properly and freely choose the right food. (…) This way of eating means freedom from external influences and the ability to choose what - to maintain he alth - our body, soul and mind need (…) ".

How to achieve this, how to find the most appropriate diet for you? To begin with, you have to move away from the reward and punishment system by eating. According to Karolina and Maciej Szaciłłów, observing your own body is the key to success and a he althy diet. The best products will not help us if they are not tasty and served.

More tips (including how to avoid the trap of falling into a diet from your diet, what to replace sugar and white wheat flour, how to shop wisely) and a lot of recipes can be found in their book "Eat and Work on Your He alth" .

Below we publish a sample recipe for carrot kofta with lemon rice and a simple oregano salad.

This will be useful to you

Carrot kofty with lemon rice and salad

Recipe for a serving for 2-3 people. Difficulty: medium. Time to prepare the mass: 10 to 15 minutes. Rest time: 20 minutes.

Recentlywe saw an episode of the culinary program with Yotam Ottolenghi (author of the iconic "Jerusalem" and "Plenty") dedicated to the Greek islands. The cook gets to the roots, cooks with shepherds and fishermen. He gets to know the local cuisine and its ingredients from scratch. Later, on their basis, he prepares his own version of island dishes. His motto: "Pour, squeeze, crush" concerning the 3 ingredients (olive, lemon, garlic) fits perfectly with the philosophy of our kitchen. We love to cook like this - draw from tradition, creating new recipes. The result of our Greek inspiration is carrot Kofty with lemon rice and a simple oregano salad.

Kofty ingredients:

  • 2 tablespoons of olive oil,
  • 200 g coarse-mesh carrots,
  • 2 bay leaves,
  • 130 g of crushed feta cheese or crushed natural tofu,
  • 1/2 cups of black olives,
  • 1/2 a shredded bunch of dill,
  • a shredded handful of mint leaves,
  • 1 tablespoon oregano,
  • 1/2 teaspoons unrefined s alt,
  • a chopped clove of garlic or 1/3 teaspoon of asafoetida,
  • freshly ground pepper to taste,
  • 1 and 1/2 tablespoon of cornstarch or potato flour.

Stew the carrots and bay leaves in olive oil for 5-7 minutes. We mix the carrot with the rest of the ingredients. Divide the mass into balls the size of a small plum. Each ball is gently flattened to form small pancakes. We put them in the refrigerator overnight. Cover with a piece of baking paper or a lid from an ovenproof dish.

Note from the authors:feel free to try our original recipe. However, if your kids love meat, for example, kofty is also traditionally made with minced meat. So you can do an experiment and add them instead of grated carrots.

Lemon rice with peas:

  • 1 tablespoon of olive oil,
  • 150 g short grain rice (may be jasmine),
  • 1/2 teaspoons unrefined s alt,
  • 1/2 cups of green peas,
  • 1/2 teaspoons lemon zest,
  • 2 tablespoons of freshly squeezed lemon juice.

Salad:

  • diced cucumber,
  • tomato diced,
  • 1/3 cups of black olives,
  • 1/3 tsp oregano,
  • 1/2 a shredded bunch of dill,
  • 2 tablespoons of olive oil,
  • lemon juice to taste.

Prepare lemon rice:Roast the rice on a tablespoon of olive oil for 3-4 minutes, until some of the grains are light brown. We mix all the time and be careful not to burn it. We add plus or minus twicethe amount of water in relation to the volume of rice (approx. 300 ml). Add s alt, bring to a boil. Reduce the gas to a minimum and cook, covered, for about 10 minutes. Add the peas without stirring and cook until the rice and peas are tender - approx. 5 to 10 minutes. We do not mix the rice during cooking. (Before serving, add lemon juice and lemon zest.) Then fry the kofty in olive oil on both sides.Then prepare the salad:mix all the ingredients. If you don't use feta, the food will be gluten-free.

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