5 grams Tarragon

10 leaves baby spinach

1 lemon

40 grams celery

100 grams arugula

1/2 small onion

1 small potato

10 grams flat leaf parsley

3 medium sized button mushrooms

1/4 cup ginger juice

4 small carrots

100 grams purple and green cabbage

1 poblano pepper

1/2 teaspoon cumin powder

1/2 teaspoon red pepper flakes

30 grams mozzarella cheese

2 slices bread

1 tablespoon tomato sauce

1/2 tablespoon tomato paste

1/2 tablespoon green chili sauce

oil, salt and pepper to taste


1. Cut celery, carrots, arugula, onion, parsley, cabbage and place into a bowl

2  Fill a pressure cooker with 3 litres of water

3. Add all chopped stock into the water and add your potato, pepper and mushroom on top

4. Add 5 leaves baby spinach, ginger juice, salt, red chili flakes and cumin powder

5. Pressure cook for 1 hour

6. Now, spread tomato sauce, paste and green chili sauce onto the bread with cheese on top

7. Cut a medium mushroom and add to the spread with baby spinach

8. Cover and grill from both sides

9. Drain all the stock from the cooker and serve.


Macro Organics

See all author post