At the start of this adventure, I posted about my experiences with starting the Bulletproof Diet by Dave Asprey. I also wrote a short piece on my progress for Men's Health Germany, which hits the shelves on 12.8, along with Nutrition & Lifestyle Editor Rufus Rieder's stellar article (in German). You'll find my contribution on the right, in case you hadn't noticed the return of that terrible towel pic to the front page yet!
My German readers can look forward to a couple of blog posts in (currently slightly rusty) German over the coming days. Anglophones don't have to worry - there'll be stuff for you too!
Am Anfang dieses Abenteuers, postete ich einen Bericht über meine Erfahrungen mit dem Bulletproof-Diät von Dave Asprey. Parallel schrieb ich eine kurze Zusammenfassung meiner Ergebnisse für Men's Health Deutschland, der ab 12.9 auf dem Kiosk oder hier zu finden ist. Mein Beitrag findet ihr, wie ihr bestimmt schon bemerkt habt, hier rechts!
Deutsche Leser können sich auf ein paar weitere deutschen Blog-Posts in den kommenden Tagen und Wochen freuen, sodass es sich lohnt, immer wieder hier vorbeizuschauen!
Just a quick one with no pics of the prep or finished product, as I couldn't wait to start eating it, and am still finishing it (Laptop at the dinner table? How did my mother raise me!?). I posted a while back about different sauce possibilities, and discovered a new, pretty simple one tonight that goes great with richer meals to lighten them up a bit (I had a big dirty chorizo omelette with it this evening)
So just imagine a red mess and you're pretty much there...
0.5 - 1 Red Chillis, depending on heat preferences, seeds removed
1 Large Tomato
3 Spring Onions
1 Large Garlic Clove
1 Glug Extra Virgin Olive Oil
1 Squeeze Fresh Lemon Juice
1 Pinch Salt
Dice the tomato, and finely chop the spring onions. Add to a small bowl. Either finely dice or crush the garlic into the mixture, and then do the same for the chilli, making sure not to lose any of the chilli juice. Mix together with the salt and lemon juice (and leave for around 15 minutes if time isn't of the essence). Finally, add the olive oil and mix well, leaving it for a minute or two before serving. This provides enough for one portion (in my opinion).
This "recipe" could probably be improved with the addition of some form of herbs, but sadly didn't have any fresh ones to hand.
It's a rather juicy sauce, so also great if you're having something that soaks up a lot of fluid (see my adventures with coconut flour for reference).