EAT WITH ME: DR. BARBARA STURM

Serves 2

• 1 fresh lettuce of your choice - I like Romaine
• A handful of cherry tomatoes
• 1 large carrot
• 1 avocado
• 2 tbsp pine nuts (optional)
• 1 cup of sweetcorn
• ½ block of feta cheese (or other cheese alternatives)
• Dressing:
  • 1 tbsp mustard
  • 1 tbsp honey
  • 6 tbsp olive oil
  • 1 tsp aged, creamy balsamic vinegar
  • Salt and pepper to taste
• Quinoa or fresh bread to serve (optional)

• Wash and chop the lettuce
• Peel the carrot with a peeler then chop together with the tomatoes and avocado and add the sweetcorn
• Gently toast the pine nuts in a medium heated pan
• Crumble the feta cheese
• Gently mix all of the salad ingredients together
• Assemble the dressing, drizzle over the salad and enjoy

• A few slices of fresh ginger
• A bunch of spring onions
• Half or quarter of a chopped onion
• Lemon grass
• 4-5 carrots
• 2 peppers
• 1 broccoli
• 1 large zucchini
• A handful of mushrooms
• 2 tsp sesame oil
• 1 tin of coconut milk
• 2 tsp red curry paste (or according to taste)
• White jasmine or basmati rice

• Wash, chop and prepare all of your vegetables and set aside
• Take a large pan to a medium heat and add a few drops of sesame oil
• Add onions first and let simmer for a few minutes
• Add the spring onions and carrots to the pan, cook and simmer for a few minutes. Then add the rest of the vegetables and season with a little salt and pepper
• Add two teaspoons of red curry paste and the coconut milk and leave to simmer on a lower heat
• Thinly slice the ginger and add this to the pan, taste and season further if needed
• Wash the rice with cold water to remove any extra starch. Add to a pan of boiling water and simmer for 15 minutes
• When the rice is done, remove from the heat immediately, drain and serve with the curry

Serves 4

• About 16 ounces fresh salmon fillets (skinless)
• ½ cup of soy sauce (less salty version)
• 1-2 tbsp of honey or agave (according to taste)
• 1-2 tbsp fresh squeezed lemon juice
• 1 tsp corn starch or konjac flour
• Freshly minced ginger
• 1 tbsp sesame seeds
• A bunch of spring onions
• Fresh vegetables of your choice, such as:
• Olive Oil
• Salt and pepper to tase
• Rice or quinoa to serve if desired

• Prepare the sauce by mixing the soy sauce, honey, lemon, corn starch, ginger and sesame sauce. Try it for taste and add more honey / soy if desired
• Add sauce and salmon to a bowl, make sure it’s entirely covered in the sauce and leave it in the fridge for about an hour
• Preheat the oven to 180 degrees Celsius
• Slice carrots, broccoli and other vegetables according to your preference
• Mix vegetables in olive oil, salt, pepper and a touch of lemon
• In the meantime, cook rice or quinoa if desired as a side dish
• Spread vegetables evenly on a baking tray and put in the oven for about 20-30 minutes. Check half way and turn vegetables; test with a fork if they are cooked and extend time in oven accordingly
• Place salmon in an oven-safe tray and put in the oven for about 10 minutes. Afterwards, check if the middle is still raw. If yes, keep it in the oven but do check frequently to ensure it does not get too dry. Add chopped spring onions about two minutes before it’s done.
• Serve with the vegetables and rice or quinoa