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mercredi 4 décembre 2013

Paleo recipe: Bass fish, flavonoid rich potatoes and cut type endive with raw garlic

Fish: wild bass from med sea:
1kg for two, baked in the oven 20' (interior temperature 120° C) and served with olive oil
Safe starches:
Vitelotte potatoes steamed,  http://en.wikipedia.org/wiki/Vitelotte

Vitelotte potatoes with olive oil
A great Frisée (cut type endive) with raw garlic:
Frisée in french is a very tasty salad and I cannot eat it without garlic!

Garlic is cut in small pieces and mixed with vinegar and olive oil

No products, real foods, high tastes and easy to prepare!

http://foodfacts.mercola.com/garlic.html?

https://fr.wikipedia.org/wiki/Vitelotte_noire



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