Active Monday - 50 Minute Bodybarre Workout & Asian Vegetable Stew



Hello to everyone. Are you ready for a new Active Monday post? Better question, are you ready for a busy week? I don't know about yours but I have a really busy weekly program. That's why I need a good energy kick. I want to suggest a 50-minute full-body body barre workout and an Asian vegetable stew recipe. A lot of vegetables and fruits are helpful to stay healthy and have enough energy.

Asian vegetable stew

ingredients


2 red chili peppers

300 ml carrot juice

2 tablespoons sesame seeds

30g ginger (fresh)

3 sticks of lemongrass

½ bunch coriander greens

300g deep-frozen bean kernels

salt

150g snow peas

250g peas (frozen)

130g Mie noodles (see tip 1)

400ml coconut milk

pepper

¼ pomelo (alternatively grapefruit)

preparation

 Deseed 1 chili and finely dice. Put the carrot juice and chili in a saucepan and reduce until syrupy. Toast the sesame seeds in a dry pan until fragrant.
 Slice the ginger. Cut the lemongrass into 5 cm pieces. Scratch the remaining chili pepper. Pluck the coriander leaves from the stalks and set them aside, coarsely chop the thick stalks. Boil 800 ml water with ginger, lemongrass, coriander stalks and scored chili pepper and simmer gently for 15 minutes.
 Cook the beans in boiling salted water for 8 minutes. Rinse, drain and remove from the skins. Wash sugar snap peas, clean, and cut diagonally into pieces.
 Pour the herb stock through a sieve and collect. Set aside 6 ginger slices. Bring the stock to the boil, add the peas, snow peas, and noodles and let it boil gently for 5 minutes. Cut the ginger slices into strips. Put the coconut milk, ginger, and broad beans in the pot, bring to a boil, and season with salt and pepper.
 Roughly chop the coriander leaves. Peel the pomelo, peel the flesh from the skin and tear it into pieces. Sprinkle stew with coriander, pomelo, and sesame. Drizzle over the syrup.


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