Sautéed vegetables with spirulina
Ingredients
- 1 small broccoli
- 2 carrots
- 1 courgette
- 1 turnip
- 1 handful of mushrooms
- 1 handful of cherry tomatoes
- 3 tbsp olive oil
- Salt
- 4 DXN Spirulina tablets
Seasonal vegetables, pan-golden and still crisp.
Method
- Cut the vegetables into large pieces.
- Brown the carrots and turnip in 2 tbsp oil.
- Add the rest and sauté until tender but still crisp.
- Let it cool to room temperature, then set the children's share aside, without spirulina.
- Crush the tablets into a very fine powder, stir it into 1 tbsp olive oil and fold it into the adults' share just before serving.
Gallery
Adapted from Inspiré de Beldi Fusion
The products shown are food supplements. They do not replace a varied, balanced diet and a healthy lifestyle. Ask a health professional for advice if in doubt, if pregnant or if taking medication.
