Dienstag, Oktober 29, 2013

Bento #22-Autumn buckwheat salad bento


Seasons have passed so fast without me noticing much of it. We spent the summer in the Bavarian Alps and that was great, but then I was studying hard for my final exam and just like that summer was gone and autumn sneaked in. I was so busy and stressed out studying that I missed celebrating and enjoying the seasons. Now that I have passed my final grand exam, I am tired and feel drained.  So all the more reason to enjoy the seasons and embrace autumn with all its colours and especially with hearty autumn vegtables. As I don't have to attend any more university lectures I prepare bento to eat at home now. Bento is just perfect for my study breaks when I am tired from writing my thesis. I don't know about you, but I often feel tired in autumn, so I try to prepare heathy wholesome bentos with grains and salad and nuts to boost my energy.

Actually I like to prepare a bigger batch of salad in a regular  salad bowl, that way  I can use some of it for dinner or another meal and put some of it away for my bento before adding my salad dressing. Today it wasn't necessary because I had my salad bento straight away at home
My bento stars a deconstructed salad with red beet salad (don't you just love its vibrant color?), bitter endive salad (a perfect detox and very healthy), lamb's lettuce, some yummy goats chesse cut in dices and the ultimate power food: walnuts.

In the bigger compartment I have buckwheat cooked with Iranian saffron and some Madras curry and some leftover grilled red pepper with parsley.
Making bento is a creative process and you learn from your mistakes. The salad was just perfects, except taht the pomegranate seeds somehow, as beautiful as they are, didn't really go well with the reast of the salad. I still got three quartes of the pomegranate left and am wondering what I should use it for. How do you like to eat pomegranates?









 














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