I’m dying for spring. I want sunshine, flowers and cherry blossoms, but that’s not going to happen for a while. Luckily I found some (not too expensive) strawberries at my local mart, and decided to get a taste of spring! Strawberries have loads of antioxidants, and are really high in vitamin C (1 cup holds 114% of your recommended daily intake) They really are one of my favorite fruits, but then again I say that all the time. 🙂 And, as for the spinach, there is no need for me to go on about its health benefits, it is a superveggie!
I was a little worried about the combination, but it turned out really well! Will definitely be making this again soon (provided I can get my hands on some delicious strawberries)
250g fresh strawberries, 300-400g spinach, 8 rosa tomatoes, 1 cucumber
1. Cut the strawberries, tomatoes and cucumber into small slices or pieces. Wash the spinach, remove the ends.
2. Chuck everything together.
Red onions give a nice twist to your traditional stir-fry. Red onions are really heathy and really low in calories. Plus, they are super tasty are really good-looking!
This stir-fry turned out really great and was soooooooooooo delicious! You kinda just throw it all in! Use the things you like, ditch the things you don’t.
6-7 Whole baby tomatoes, 1 red onion, 200g tofu, 1/2 a sliced green pumpkin, 5-6 button mushrooms, 400g baby spinach, 1 head of broccoli, 1/2 red and 1/2 green bell pepper, 1 tablespoon soy sauce, your choice of noodles (about 200g), 3 cloves fresh garlic, a little ginger.
1. Saute the onions, ginger and garlic in the soy sauce for about 2 minutes. In another bowl, boil the noodles until done.
2. Add the pumpkin, broccoli, mushrooms, tofu and tomatoes (whole). Saute for another 3 minutes.
3. Lastly add the noodles, peppers and spinach. Mix and saute for 3-4 minutes and you’re done!
This makes enough for really hearty servings for two people.