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  • Writer's pictureRachel Faiella

Perfectly Opulent Luncheon

This is the last day of 2017, a year I have loved immensely. To celebrate this snowy day, we decided to hide indoors and shelter from the cold with a long sleep-in, gentle yoga practice, a little pointe work at the barre, youtube documentaries, two episodes of The Librarians and a perfectly opulent luncheon inspired by one of the menus in my massive, Gourmet’s Menu Cookbook:




ABC smoothie, whole wheat French Toast, broccoli and beet sprout salad, Gouda cheese, honey, and home made jam, and forest berry tea


It was so amazing and had absolutely everything: vitamins, microelements, protein, fiber, warmth, and beauty. So I’ve decided to share this menu with you. Make sure you serve it with your loveliest china, glowing candlelight, and your favorite tea.


Whole wheat French Toast:

In a flat bowl, beat three eggs with 2 Tbsp of milk, a pinch of salt, and a pinch of sugar. Take four or five slices of whole wheat bread and soak them for 2 minutes in the egg mix, then turn them over and soak the other side. You will see that the bread absorbs the eggs and gets nice and moist. 

In a pan, lightly heat a stick of clarified (or normal) butter and fry the toast on both sides on low flame for about 5 minutes on each side, turning them over, browning each side. 

Serve hot with your favorite cheese if you eat that, or home made jam, or honey or on its own with salad on the side. 


ABC Power smoothie:

Peel and chop 1 apple, 1 carrot, 1 banana and place them in a blender. Add 1 cup of milk and 1/2 cup of water, a bit of shredded coconut, 1 Tbsp of chia seeds, 1/2 cup of baby spinach, and blend on high speed till it’s nice and smooth. If it’s too thick, add a bit more water till the texture is the way you like it. 


Sprout salad:

In a small bowl, mix a cup of baby salad, 3 tbsp of beet sprouts, 3 tbsp of broccoli sprouts (or whichever sprouts you like). Dress it with a tbsp of olive oil, a tbsp of lemon juice, and a pinch of salt.

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