Continental Spa Cuisine
Spinach, Avocado, Sun-Dried Blueberries And Citrus Fruit With Coriander Mint Vinaigrette:
Serves 4; 266 Calories per serving; Protein 0g; Carbohydrates 40g; Fat 9g
Ingredients:
Coriander Mint Vinaigrette: 1/2 cup white wine vinegar; 1 1/2oz / 40g coriander; 1oz / 30g mint leaves; 1/4 cup Dijon mustard; 1/4 cup sugar; 1/4 tsp sea salt; 1 1/2 tsp bleck pepper; 3 cups olive oil;
Salad: 11oz / 320g avocado sliced; 7oz / 200g baby spinach; 1/2cup dried blueberries; 5 1/2 oz / 160g fennel bulb, finely sliced; 1 1/2oz / 40g fresh mild chilli, very finely sliced; 8 1/2 oz / 240g oranges, peeled and segmented; 8 1/2 oz / 240g pink grapefruit, peeled and segmented; 8 1/2oz / 240g radicchio lettuce; 4 tap coriander mint vinaigrette; 4 French Bread;
Preparation: Infuse the white wine vinegar with the mint and coriander leaves. Combine the rest of the ingredients for the coriander mint vinaigrette. Combine all the salad ingredients in a salad bowl and add the coriander mint vinaigrette. Toss well. Arrange the French bread as shown and serve.
Carrot, Broccoli, Tomato And Tofu Soup:
Serves 4; 75 Calories per serving; Protein 6g; Carbohydrates 13g; Fat 14g
Ingredients:
Vegetable Broth: 3 1/2oz / 100g leeks chopped; 9oz / 250g medium sized onions, chopped; 7oz / 200g carrots, chopped; 9oz / 250g celery stems, chopped; 2oz / 50g parsely stems, chopped; 2 bay leaves. halved; a pinch dried marjoram; a pinch dried thyme, crushed; 5 cups cold water;
Carrot, Broccoli, Tomato and Tofu Soup: 8oz / 225g carrots, peeled and chopped; 3oz / 80g broccoli florets; 5oz / 150g tomatoes, peeled and seeded; 1 2/3 cups vegetable broth; 1 tsp tomato puree; 1/2 cup soya milk; 3 1/2 oz / 100g tofu, diced;
Garnish: 3/4oz / 20g basil leaves;
Preparation:
Vegetable Broth: Combine all the ingredients in a large pot and bring to the boil over high heat. Lower the heat and let the mixture simmer for 1 hour. Line a strainer or colander with a double thickness of cheesecloth and set it over a very large bowl or pot. Strain the stock, discard the residue, and let the stock cool. To store, cover tightly and leave in the refrigerator.
Carrot, Broccoli, Tomato and Tofu Soup: Blend the carrots, broccoli florets, tomatoes, vegetable broth and tomato puree. Add soya milk until you get a desired consistency. Before serving, add the diced tofu and garnish with basil leaves. Serve cold.
