Whether in pesto, as a salad or on a pizza – arugula is not only very popular, but also absolutely healthy. The dark green leaf salad with the spicy flavor is rich in vitamin C and thus supports the immune system. In addition, arugula contains folic acid, other B vitamins, plenty of beta-carotene as well as potassium, iron, magnesium and calcium. Its bitter substances also ensure a healthy metabolism. Due to their intense taste, the bitter substances are responsible for the rapid onset of salivary and digestive juices. The feeling of satiety is thus accelerated and we feel full faster. Arugula thus also prevents cravings and becomes a multi-talent on the plate.

This tasty side dish exudes a touch of exoticism: arugula salad with olive mango dressing.

You need:
1 serving of vegetables (for example olives and arugula)
1 tablespoon of chopped shallots
1 serving of mango
balsamic vinegar
salt, black pepper

Preparation:
Pureé the olives with balsamic vinegar, salt and pepper. Peel the mango, remove the pulp from the core and cut into small cubes. Purée some of the cubes under the dressing, set aside the rest. Mix the onion cubes with the dressing. Wash, clean and dry arugula. Mix with the mango cubes and the dressing. Enjoy a protein according to plan – a fish fillet or fried tofu goes well. Yummy!

Strawberry-arugula salad with anglerfish
1 serving of anglerfish medallions
1 serving of arugula
1 tablespoon of chopped onion
1 serving of strawberries
1 tablespoon of balsamic vinegar
salt, black pepper
some oil

Preparation:
Wash the arugula leaves, throw dry and pluck them into pieces. Wash the strawberries and cut them into slices without sepals. Quarter the onion. Then cut into thin strips. Mix the balsamic vinegar with salt and pepper and a little oil. Add salt and pepper to the fish and heat a little oil in a pan. Put in the fish medallions and fry by medium heat for about 2 minutes per side. Spread the arugula on a plate, add the strawberry slices and onion and sprinkle with the vinegar dressing. Place the fried fish next to it or on it and enjoy!

Papaya originated in Central America and Southern Mexico but is now grown in many other parts of the world. Papaya contains an enzyme called papain, which can break down the tough protein chains found in muscle meat. Because of this, people have used papaya to tenderize meat for thousands of years.

Papaya is a true superstar among exotic fruits. But how do you actually deal with the orange multi-talent? #MetabolicBalance gives some hints:

Purchase: The peel of the papaya should ideally already have yellow stripes or spots. Only then the fruit ripens completely. The degree of ripeness can also be recognized from the consistency of the pulp: The easier the pulp can be pressed in, the riper the fruit is.

Consumption: Cut the papaya lengthwise for immediate consumption and peel out the seeds with a spoon. Then the fruit halves can be sprinkled with a little lemon or lime juice, when you are not in the plan. The pulp can be easily spooned out.

Storage: Papayas that are not yet fully ripe are best kept in a dry place, protected from direct sunlight. Mature fruits can also be stored in the fridge for up to a week. For storage, the pulp of the papaya can be frozen in bags.

Today we have a particularly delicious recipe for you!
How about duck breast spinach salad with papaya

Ingredients for 1 person
1 serving of duck breast (without skin)
1 serving of spinach
Pinch salt, black pepper
1 serving of papaya
Ginger
Cinnamon

Preparation
Wash the duck breast cold, cut into small pieces and fry in a coated pan. Then add a little water and let it simmer. Season with salt and pepper. Peel the papaya, remove the seeds and cut into pieces. Season the pulp with ginger and cinnamon. Wash the spinach and spin it dry. Add the papaya and spinach to the poultry and simmer at medium heat for 10 minutes. Enjoy!

Perfect as a breakfast drink: this papaya soy shake is delicious

For 1 serving you need:
1 serving of papaya
1 serving of soya milk
1 serving of oat flakes (fine)
1 knife tip ginger powder

Peel the papaya, remove the seeds and cut the pulp into cubes. Add papaya, oatmeal and soy milk into a high bowl, season with ginger powder and puree with a blender. Yummie!

Contact Metabolic Balance