Green salad with strawberries, flaxseed and violet flowers

Green salad with strawberries, flaxseed and violet flowers

At last! Sun is shining bright and warm, and our courtyards and grocery stores start flourishing with seasonal spring greens. Green salads are in their forte period, so don't forget to accompany every meal with a large salad bowl. One bowl of salad every day and your body will thank you, let's start revolutionizing our diet one meal per day fellas. Salads are the main way (apart from fruits) to get your everyday fibers and vitamins. (I hear you thinking "Yes, mama.", so I will stop right away.)

For this green sensational salad, except from tasty greens, I added a bit of magic in the form of chopped sweet strawberries, flaxseed and violet flowers. Just for a change.

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Quinoa & bulgur salad with spinach, chards, radishes, soft-boiled eggs and capper pesto

Quinoa & bulgur salad with spinach, chards, radishes, soft-boiled eggs and capper pesto (via inwhirlofinspiration.com)

This dish belongs proudly in the meal category of “an almost spaghetti dish that was saved by a sudden rush of inspiration”. So instead of pasta (like once more) the gastronomic center of your brain protests and you decide that it’s time for trying something new.  And his is how this salad was born; after a “that’s enough” moment.  So instead of pasta I made something as easy and quick, but more tasty and healthy (for my standards). And now that I think about this flavor combination, I bet it would fit perfectly for a pizza too, I will that soon.

Quinoa & bulgur salad with spinach, chards, radishes, soft-boiled eggs and capper pesto (via inwhirlofinspiration.com) 2


Ingredients (for 2 servings):

For the salad:

  • 1/2 cup quinoa
  • 1/2 cup bulgur
  • 3 large handfuls of spinach
  • 6-8 chards
  • Two quail eggs (or 2 regular eggs)
  • 6 red radishes
  • oregano and parsley
  • salt and freshly ground pepper


For the pesto:

  • 2 large handfuls of basil leaves
  • 2 cloves of garlic
  • 2 teaspoons of capers
  • 2 tablespoons olive oil
  • some raisins (optional)
  • salt and freshly ground pepper


Procedure:

In boiling salted water add the quinoa and the bulgur, sweet paprika, salt and pepper and let them boil. Meanwhile sauté the garlic and add the chopped chards, spinach, parsley and oregano and stir until they become tender, but without losing their bright  green color. Once ready, remove the pan from the fire and let it aside.

Then boil the eggs for 1 minute (for the quail eggs) or for 2.5 minutes (for the normal eggs). Remember that the times are relative and depend on the power of your cook.

For the pesto, chop all ingredients together until they create a nice omiogenic mixture. Many people create pesto by putting everything in the blender, but I like to keep some textures intact.

To serve, in a dish put peripherally the quinoa and the bulgur with the saute vegetables (all together or separete, like in the pictures to define what goes in each bite) Add a big scoop of pesto in the middle and fresh olive oil, some chopped radishes and soft-boiled eggs.

Bon appetit.

Quinoa & bulgur salad with spinach, chards, radishes, soft-boiled eggs and capper pesto (via inwhirlofinspiration.com) 3
Quinoa & bulgur salad with spinach, chards, radishes, soft-boiled eggs and capper pesto (via inwhirlofinspiration.com) 4

If your appetite carves for more chards or spinach, how about a simple but delicious risotto with Cretan greens, or these vegetable rolls with mushrooms, feta and pesto or even cuttlefish with spinach?

Credits | Text & Photos: Debbie Kortes

Comment

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Salad dressing with blueberries, dijon mustard, olive oil & sesam

Salad dressing with blueberries, dijon mustard, olive oil & sesam | In Whirl of Inspiration

Maybe the good sunny days that are given to us, here in the almost underwater Amsterdam, gave us also joy and lot's of ideas. I don't know. But what I do know is that I have a new discovery for ya' all.  To tell the truth, I am not the dressing-on-salad type of human being. Most of the times a really good quality olive oil does all the dirty(yummy) job. Perhaps though, the lack of accessing this privilege, which was given so generously back in Greece, prompted me to try and put a little bit of variety on the top of my salad.

Salad dressing with blueberries, dijon mustard, olive oil & sesam | In Whirl of Inspiration 2
Salad dressing with blueberries, dijon mustard, olive oil & sesam | In Whirl of Inspiration 3

Ingredients (for two salads):

:: 3 tbsps olive oil

:: 1 tbsp Dijon mustard

:: 1/2 cup blueberries (or any other kind of berries)

:: half a lemon's juice

:: 1 teaspoon sesame

:: 1 teaspoon chopped pine nuts

:: finely chopped rosemary

:: freshly ground pepper and salt

Procedure:

Mix all the ingredients together and pour them over your salad. The dressing fits perfectly over green salads.

Bon appetit.

Salad dressing with blueberries, dijon mustard, olive oil & sesam | In Whirl of Inspiration 4
Salad dressing with blueberries, dijon mustard, olive oil & sesam | In Whirl of Inspiration 5

The taste of this dressing is a bit tricky, but I am expecting to hear your feedback on that.
 

Credits | Text & Photo: Debbie Kortes

4 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Fresh Salad w/ cucumber, raw zucchini, dried tomato, sunflower seeds

Fresh Salad with cucumber, raw zucchini, sundried tomato, sunflower and poppy seeds

Studying and exams period! Healthy and regular meals, plenty of fluids and good sleep at night are requited to succeed in passing this year's race again. So, the other day while I was brainstorming what I should I make for my afternoon snack, I decided that I wanted something something refreshing and crunchy. The cucumber is always a number one choice for that, so I had to include it in the following salad, which passed the test of coolness and crunchiness successfully. And the secret was in how thinly I cut the vegetable strips. An ode to the freshness this it!

Fresh Salad with cucumber, raw zucchini, sundried tomato, sunflower and poppy seeds
Fresh Salad with cucumber, raw zucchini, sundried tomato, sunflower and poppy seeds
Fresh Salad with cucumber, raw zucchini, sundried tomato, sunflower and poppy seeds

Fresh Salad with cucumber, raw zucchini, sundried tomato, sunflower and poppy seeds

(makes for 2)

Ingredients:

:: 1 medium cucumber

:: 4-5 small raw zucchinis

:: 2-3 sundried tomatoes

:: 1 scallion

:: 1 handful of sunflower seeds

:: 1 pinch poppy seeds

:: 1 small bunch of dill

:: 1 lemon

:: virgin olive oil

:: salt, freshly ground pepper

Procedure:

With a potato peeler, peel the zucchinis and the cucumber. Then with it cut zucchini in slices and put them in a bowl with the squeezed lemon over them.

In another bowl put some hot water, add the sun-dried tomatoes and let them soak to swell. With the peeler cut the cucumber into long strips, so the pieces are extra thin (and crispy).

Finally, in a plate add the sliced cucumber and zucchini (squeeze the excess bit of lemon juice), the finely chopped sun-dried tomatoes and scallion.

End with olive oil, sunflower and poppy seeds, salt and freshly ground pepper, mix well and enjoy!

Fresh Salad with cucumber, raw zucchini, sundried tomato, sunflower and poppy seeds

A super easy and refreshing salad, exactly what you need these hot months. Bon appetit!

2 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!