Vegan Intermittent Fasting by Petra Bracht

Author:Petra Bracht
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2021-01-25T00:00:00+00:00

Radicchio and Hazelnut Salad

SERVES 2

PREP TIME: 20 minutes

PER SERVING: 409 calories, 6 g protein, 29 g fat, 29 g carbohydrates

40 g peeled, blanched hazelnuts

1 head radicchio

2 pears

2 tablespoons micro watercress

DRESSING

3 tablespoons hazelnut oil

2 tablespoons balsamic vinegar

1 teaspoon dijon mustard

1 tablespoon maple syrup

Sea salt

Freshly ground black pepper

1. Coarsely chop the hazelnuts and toast them in a dry frying pan over medium heat for about 3 minutes, until fragrant.

2. Tear the radicchio into bite-sized pieces onto a serving plate. Core and cut the pears into thin slices onto the radicchio.

3. To make the dressing, combine the oil, vinegar, mustard and maple syrup in a small bowl. Season with salt and pepper.

4. Sprinkle the salad with the nuts and dressing and garnish with the watercress.

TODAY’S EXERCISES

Exercise 3:

Spinal Stretch + Sit-Up

Exercise 4:

Quad Stretch + Knee Bend

Exercise 7:

Calf Stretch + Lunge

Exercise 10:

Full Body Stretch + Side Plank

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