French toast in 10 minutes – quick recipe for the popular breakfast

Ingredients for 2 people:
For turmeric celery:
800 g celery, washed, peeled and cut into four equal pieces
1.5 liters of water
1.5 tsp salt
½ teaspoons ground organic turmeric
2 bay leaves
1 spring onion (30g), washed, cleaned and cut into fine rings
1 pink organic grapefruit,
1 pinch of grapefruit peel grated, the rest peeled and fillet,
30 ml grapefruit juice collected
1 tablespoon white wine vinegar
1 tablespoon maple syrup
1 tablespoon MCT oil (available in health food stores)
1 tbsp grape seed oil
black pepper from the mill
For the prawns:
1 tablespoon olive oil for frying
250 g shrimp (ready to cook, peeled), washed and dabbed dry
½ Garlic clove, peeled and sliced
flower flower
1 pinch chili flakes
Preparation:
For the turmeric celery, put the celery in a saucepan with 1.5 liters of water, salt, turmeric and bay leaves, bring to a boil and simmer covered on medium heat for about 35 minutes. Then lift out of the cooking liquid, allow to cool slightly and cut into thin slices or fit large pieces.
Just before the end of the cooking time, mix the spring onion with grapefruit peel and juice, vinegar and maple syrup in a bowl. Finally add 4 tablespoons celery power and stir in the MCT oil and grape seed oil. Add the grapefruit fillets and set aside to serve.
For the prawns, heat the olive oil in a pan and fry the prawns and garlic over high heat for 2 minutes. Taste with 2 pinches of fleur de sel and chili flakes and turn. Remove the pan from the heat and simmer the prawns in the residual heat for 1-2 minutes. To serve, place the turmeric celery on plates with grapefruit marinade and the fried prawns.
Tip: Be aware, some medicines are strengthened or weakened in their effect by grapefruit! Be sure to read the package insert.

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