A root vegetable with the ability to help us feel relaxed and calm, #beetroothas a soothing secret called betaine which is recognised as being potentially helpful in treating depression.
#Shrimps contain omega-3's and studies say that omega-3s may help ease depressive symptoms and can smooth out moods.
INGREDIENTS FOR SALAD (Serve 1)
40gr lightly packed arugula
35gr lightly packed watercress
170gr cooked beet wedges
75gr zucchini ribbons
45gr thinly sliced fennel
83gr cooked barley or quinoa
115gr cooked, peeled shrimp, tails left on if desired
1 Fennel fronds for garnish
INGREDIENTS FOR VINAIGRETTE
2 tablespoons extra-virgin olive oil
1 tablespoon red- or white-wine vinegar
½ teaspoon Dijon mustard
½ teaspoon minced shallot
¼ teaspoon ground pepper
⅛ teaspoon salt
INSTRUCTIONS
Arrange arugula, watercress, beets, zucchini, fennel, barley and shrimp on a large dinner plate.
Whisk oil, vinegar, mustard, shallot, pepper and salt in a small bowl, then drizzle over the salad. Garnish with fennel fronds, if desired.
To make zucchini ribbons, thinly shave whole zucchini lengthwise with a vegetable peeler.
Go for sustainably raised shrimp. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America; it's more likely to be sustainably caught.
Give grains a cooldown: To cool grains down quickly, spread them out on a foil-lined baking sheet. The surface area helps speed cooling, while the foil prevents any residual flavors on the pan from seeping in.
Enjoy!😋
#Shrimps contain omega-3's and studies say that omega-3s may help ease depressive symptoms and can smooth out moods.
INGREDIENTS FOR SALAD (Serve 1)
40gr lightly packed arugula
35gr lightly packed watercress
170gr cooked beet wedges
75gr zucchini ribbons
45gr thinly sliced fennel
83gr cooked barley or quinoa
115gr cooked, peeled shrimp, tails left on if desired
1 Fennel fronds for garnish
INGREDIENTS FOR VINAIGRETTE
2 tablespoons extra-virgin olive oil
1 tablespoon red- or white-wine vinegar
½ teaspoon Dijon mustard
½ teaspoon minced shallot
¼ teaspoon ground pepper
⅛ teaspoon salt
INSTRUCTIONS
Arrange arugula, watercress, beets, zucchini, fennel, barley and shrimp on a large dinner plate.
Whisk oil, vinegar, mustard, shallot, pepper and salt in a small bowl, then drizzle over the salad. Garnish with fennel fronds, if desired.
To make zucchini ribbons, thinly shave whole zucchini lengthwise with a vegetable peeler.
Go for sustainably raised shrimp. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America; it's more likely to be sustainably caught.
Give grains a cooldown: To cool grains down quickly, spread them out on a foil-lined baking sheet. The surface area helps speed cooling, while the foil prevents any residual flavors on the pan from seeping in.
Enjoy!😋
