Lunch

We liked the chard risotto last week so much, this time we refined it with roasted sunflower seeds – that was really the icing on the cake!!!! Very tasty. Served with fried tofu.

Wash the chard. Remove the stalks from the chard and finely dice. Tear the leaves. Peel and dice 1 onion and fry in oil. Add the stalks, stir-fry for approx. 5 mins, then add the leaves. These cook very quickly, in about 1 minute. Now fold in the cooked rice and roasted sunflower seeds and serve hot. Fry the tofu in hot oil on both sides.

And it was good too: slices of sweet potato fried in coconut oil with salad and a lemon-olive oil dressing.