healthy, plant-based food
Ingredients: Makes about 2 servings 1/2 cup oatsAlmond milk1 tsp matcha powder Thick yogurt such as skyrHoney or agave syrup Matcha flavour granola Blueberries Method: Place the oats in a saucepan, add the matcha powder and cover with almond milk (about 1 - 1.5 cups).Put the lid on and bring to a boil. Reduce the … Continue reading Green Matcha Oatmeal
Ingredients: Serves 2 1 apple 2 eggs40 g yogurt 60g flour 1/2 tsp ground cinnamon 1/2 tsp baking powder Method: Separate the egg yolks and the egg whites.Beat the egg whites with a pinch of salt until stiff.To the egg yolks add yogurt, flour, cinnamon and baking powder. Whisk to combine. At this moment it … Continue reading Apple pancakes
Ingredients: 400g natural yogurt 2 ripe bananas1 cup frozen raspberries, defrosted 1 cup frozen blueberries, defrosted Agave syrup, honey (optional) Method: Blend half of the yogurt, 1 banana and a cup of raspberry in a blender.Transfer to a large glass.Next, blend the rest of the yogurt, 1 banana and blueberries.In another glass start layering the … Continue reading Layered raspberry and blueberry smoothie
Ingredients: 1 tbsp coconut oil1 onion2 cloves of garlic200g of shrimps2 mangoes 1 can of coconut milkPinch of chilli powderPinch of ginger powder pinch of turmericPinch of black pepperCoriander, to garnish Cashew nuts, to garniahRice, to serve Method: Chop the onion and mince the garlic.Heat some oil in a pot and sauté the onion with … Continue reading Coconut Sweet Mango Stew
Ingredients: 4 tbsp oats2 tbsp pumpkin purée 1/4 tsp all spicea handful of dried cranberries a handful of walnuts, chopped Greek yogurt to serve (optional)Pumpkin jam to serve (optional) Method: Add the oats to a pot and cover with water. Bring to a boil and cook for about 10 minutes, until soft, stirring occasionally.Stir in … Continue reading Creamy Pumpkin Oatmeal
Ingredients: 1 large eggplantSalt1/2 cup of flour2 eggs3/4 cup breadcrumbs 1 tbsp Italian seasoning Olive oil3 cloves of garlic 1 jar tomato sauceFresh basil leaves 2 cups shredded mozzarella cheese 3/4 cup shredded Parmesan cheese Method: Slice the eggplant into 2cm thick rounds. Lay on a paper towel lined baking tray and season with salt … Continue reading Baked Eggplant Parmesan
Ingredients: Oil200g Rice noodles 225g Frozen shrimp1 small zucchini 1/2 red bell pepper1 red onion1 garlic clove 2 mushroomsSoy sauce Sweet chilli sauce Method: Cook the pasta according to the package instructions, rinse and drain.Meanwhile, chop the veggies and sauté them in a wok.Add in the shrimp and cook.When the vegetables are tender, add in … Continue reading Pad Thai noodles with Shrimp and veggies
Ingredients: 3 eggplants3 tbsp tahini3 cloves of garlic1/2 tsp1/4 tsp pepper1 tsp sweet paprikapinch of hot paprika1 1/2 tsp cuminolive oil Method: Start by cutting the eggplants in half, then slice the flesh diagonally, being careful not to cut the skin.Lay the eggplants skin side down on a prepared baking sheet laid with parchment paper.Season … Continue reading Baba Ganoush
Ingredients: 1/2 zucchini 2 leek “leaves”1 block of tofu (180g)Salt PepperGround sweet paprika Turmeric Olive oilNutritional yeast Method: Start by cutting the zucchini and the leek.Heat up some olive oil in a pan and add in the veggies. Put the lid on and let it cook until they’re soft. You can add a little bit … Continue reading Zucchini Tofu Scramble
Ingredients: 500g whole-wheat penne pastaAbout 1kg broccoli and cauliflower florets, thawed 100g smoked salmon 5 garlic cloves 1 fresh mozzarella ballFresh dill1/2 tsp salt3/4 tsp black peoper1 tsp chili flakes Olive oil Method: Cook the pasta according to the package instructions. Rinse and drain and set aside.In the meantime, mince the garlic.Heat some olive oil … Continue reading Broccoli, Cauliflower Pasta with Smoked Salmon
Made in the kitchen 