PUMPKIN & TOFU NOODLE BOWL

'with a crunchy topping'

Serve 4

  • 1 packet rice noodles
  • 1 small-medium size hokkaido pumpkin
  • 1 packet firm tofu (GMO free)
  • 2 avocados
  • 2 bok choy stalks
  • Fresh sprouts
  • Vegetable oil (sesame oil, coconut oil...)
  • Olive oil
  • Tamari sauce
  • 1 tsp garlic powder ( or 1 fresh garlic)
  • 1 tsp grated ginger
  • 1 lime
  • Chilli flakes (optional)
  • Sea salt 

Tamari Almond Crunch

  • 1/2 cup almonds
  • 2 tbsp tamari sauce 
  • Vegetable oil
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This is a delicious noodle recipe that will keep your hands warm during the cold times. It is very simple to process and not many ingredients are needed. You can always add or exchange ingredients and make it your own, finding your favourite versions.  

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Cook the noodles in a saucepan with boiling water for 3-4 minutes. Drain the noodles and rinse them under cool water. Add some spoons of tamari sauce and set aside. Cut the tofu and pumpkin into small squares. Place the pumpkin in an oven tray with some parchment paper, pour olive oil and sprinkle them with sea salt. Roast for about 20 minutes (200°C). Heat some vegetable oil in a pan and sauté the tofu squares with some sea salt and garlic powder, just for a couple of minutes. Add some oil, grated ginger (chilli flakes optional) into a wok or pan and the bok choy leaves. Fry for about a minute. Now add the noodles and cook for 2-3 more minutes to heat them up.

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To make the tamari almond crunchy, chop the almonds in a food processor into chunky pieces. Add a couple of spoons of oil to a pan, the almonds and the tamari. Stir constantly by using a wooden spoon in medium-low heat. Let them cool down.

Serve the bowls, adding some stir-fried noodles, pumpkin and tofu squares, fresh sprouts, sliced avocado and on the top the tamari almond crunchy. Keep some extra tamari and fresh lime on the side.

BARILLA PASTA WORLD CHAMPIONSHIP

'A TRIP TO A CULINARY EXPERIENCE'

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Last week i have been invited to Barilla Pasta World Championship, in the cities of Milan and Parma. A group of nineteen chefs, from all over the world (Asia, USA, Europe, Middle East...)  were competing for the tittle. It was an amazing experience to observe how these professionals were elaborating and creating new dishes around pasta. From traditional recipes to innovative ideas, combination of different flavours, textures, unusual ingredients....

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A lot of social media, influencers, bloggers, journalists, food specialists... we were invited to the event. We have had the chance to try the dishes and to be close to all the chefs while they were cooking. First day it was a free style contest using Barilla pasta and the second day they have to focus in the recipe:  'Spaghetti al Pomodoro' , that it means pasta with tomato sauce. It was quite impressive to see how many different techniques and passion for food they were used to create those dishes. 

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The judges team was a group of professional Italian chefs. They were showing a document about their restaurants and specialities and it was such a visual inspiration to see how much love and care they have about what they do. The end of the contest was in Parma city and after a couple of hard work days, the winner was nominated, an Italian chef that lives in San Diego. I am very grateful for this opportunity and such a great trip, i got many tips just not only about cooking pasta, i have brought with me a lot of inspiration.


ORECCHIETTE PASTA WITH VEGGIES

 

  • 250g Barilla orecchiette pasta
  • 1 cup white beans (cooked)
  • 1 cup plant cream (oat or cashew)
  • 1/2 cup green peas (cooked)
  • 2 carrots
  • Mushrooms
  • 1 avocado
  • 1 garlic clove
  • Fresh herbs: oregano, basil...
  • Olive oil
  • Sea salt & black pepper
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Bring a saucepan with water to boil with two pinches of sea salt. Pour the orecchiette into the water and cook for 13 minutes. Meanwhile, clean and cut the veggies, chop thinly the garlic clove and the herbs. Add olive oil in a pan and saute the veggies and garlic for a couple of minutes, sprinkle them with salt and pepper. Add the cream and beans into the pan and stir together for two more minutes. When the pasta is ready, strain to remove the water. Serve the orecchiette together with the veggies and some fresh herbs. Enjoy!

EASY DINNER RECIPE SERIES

'MAKE IT EASY FOR YOURSELF'

 

CAULIFLOWER TACOS WITH GREEN SAUCE

  • 1 big cauliflower
  • 2 avocados
  • 2 corn cobs
  • Tacos shells

Green Sauce

  • 1 avocado
  • 1/2 lime (juice)
  • 1/2 cup olive oil
  • 1/2 cup water
  • Coriander & parsley leaves
  • 1/2 green chili (chopped)
  • 1 garlic clove or 1 garlic clove
  • Sea salt

Preheat the oven to 175° C.  Clean and cut the cauliflower into small floretts, place them on an oven tray. Drizzle the floretts with olive oil, and sprinkle sea salt flakes on the top. Bake for approx. 20-25 minutes until they start to golden. Meanwhile, chop the avocado, corn and prepare the green sauce. To make the green sauce, place the herbs in a food processor or blender and chop. Add the rest of the ingredients and mix on high speed until smooth. Prepare the tacos by adding some roasted cauliflower, avocado, corn, a couple of spoons of green sauce and top them with some extra fresh herbs.

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ROASTED HERB SWEET POTATOES WITH BEANS

  • 2 sweet potatoes
  • Parley leaves
  • Olive oil
  • 2 tsp garlic powder or 2 garlic cloves
  • A pinch chili flakes (optional)
  • Two pinches black sesame seeds
  • Sea salt & black pepper

Preheat the oven to 200 °C. Clean the sweet potatoes under water and cut them first into halves and then slice the surface of them vertically and horizontally. Chop the parsley leaves in a small bowl, add the oil, garlic powder, sesame seeds sea salt, black pepper and chili flakes, combine together. Brush the sweet potatoes with the marinated oil. Bake in the oven for approx. 20 minutes.

* You can serve the roasted sweet potatoes with some bean salad on the side.

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CREAMY HUMMUS SALAD

  • 2 cans chickpeas (cooked and rinsed)
  • 1/2 lemon (juice)
  • 1 garlic clove or garlic powder
  • 1 tbsp tahina
  • 1 tbsp natural yogurt (optional, in this case; natural unsweetened soy yogurt)
  • 1/4 cup water 
  • A pinch cumin powder
  • Fresh radishes
  • Fresh herbs or salad leaves
  • 1 tbsp seeds
  • Olive oil
  • Sea salt
  • Cayenne powder

Place 1 1/2 cup of the chickpea cans in a blender or use a hand mixer or blender. Add the lemon juice, tahina, cumin powder, garlic, sea salt and a healthy amount of olive oil. Add the water a bit at the time, we want to make a creamy texture, not too liquid! Clean and slice the radishes. Place the creamy hummus on a plate or tray, spread the rest of the chickpeas on the top, the radishes, fresh herbs, seeds... and sprinkle a bit of cayenne powder on top. 

* Delicious to serve with some roasted rye bread toast.

 

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POLENTA FRITTERS WITH AVO-CREAM

'COMBINING TEXTURES & TASTES'

Polenta Fritters:

  • 3 cups polenta flour
  • 6 cups water
  • 1 tsp garlic powder
  • Fresh herbs (oregano, basil...)
  • Sea salt

Avo-cream:

  • 2 avocados
  • Fresh coriander leaves
  • 1 lime (juice)
  • 1 tsp garlic powder
  • Sea salt & black pepper

Lentils with Coriander Oil:

  • 1/2 cup beluga lentils
  • 1/4 cup olive oil
  • Fresh coriander leaves
  • 1/2 tsp coriander and cumin powder
  • 1/2 lime (juice)
  • Sea salt & black pepper

Garnish:

  • Nut cheese (cashew cheese or any kind of creamy cheese you like)
  • Fresh ruccola leaves

This recipe i have learned it from my friend Jens. He is amazing with food and one of those special persons that comes across your way. He has showed a lot of things about cooking, new recipes and ingredients, and the most important to feel free in the kitchen, to be playful. It makes a big difference to be tense while you are strictly following a recipe, or just being present and enjoying the process. This can make a big difference, even if the recipe doesn't turn perfect because you are a beginner in the kitchen and your instinct with food is not sharp yet, the mindset you have while you are cooking, it will give an extra touch to the meal!

To make the polenta fritters, cook in a big saucepan the polenta flour, with the water, garlic powder, some chopped fresh herbs and a couple of pinches of salt for about 10-12 minutes. Stir with a wooden spoon. Transfer the polenta to a big bowl or container and mix with a hand mixer (this step will make the grain to soften and the the texture will be different).

Grease a form with plenty of  olive oil, and pour the polenta on it. Let it cool down completely on the counter.  Preheat the oven to 160°. When it has cool down, place a parchment paper on an oven tray and flip carefully the polenta (that at this point had become hard). Cut with a clean knife the polenta cake into small pieces (like on the photo). Drizzle olive oil on the top and bake for about 15-20 minutes until golden.

To make the avo-cream, place the avocados, chopped coriander leaves, fresh lime juice, garlic powder, sea salt and pepper in a bowl and smash with a hand mixer or fork.

To make the lentils with coriander oil, start by making the coriander oil. Chop thinly the coriander leaves, add into a jar. Pour the oil and squeeze the lime. Add the spices, salt and pepper. Mix together with a spoon. Add the cooked lentils in a bowl and pour some spoons of coriander oil. Combine together.

To serve, place a couple of polenta fritters on the bottom of the plate, adding some spoons of lentil and coriander oil mix, avo-cream and sprinkle the plate with nut cheese crumbles, black pepper and a handful of fresh ruccola leaves.

WINTER HARVEST SALAD

'HANDS UP FOR GREEN GOODNESS'

(Serves 4)

  • 4-5 green kale leaves
  • 15 brussels sprouts
  • 4-5 fresh figues
  • ½ cup fresh blackberries
  • ½ cup almonds (roasted)
  • Olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 2 tbsp maple syrup
  • 2 pinches cardamom powder
  • 1 cup natural yogurt (plant yogurt if your diet is vegan)
  • Sea salt & black pepper

Now it's the time that we are getting into winter and Christmas holidays, and perhaps we take that extra time to be in the kitchen... This is an easy recipe that can match any other meal or just being enjoyed by itself. Simple to make, full of taste and made with fresh ingredients. If you don't know what to bring to your friends or family dinner, perhaps this is a good tip!

Slice the kale leaves from the stem and rinse them under water. Remove the outer leaves from the brussels sprouts and cut thinly with a mandolin or sharp knife. Place the kale and brussels in a big bowl and marinate adding some spoons of olive oil, apple cider vinegar, lemon juice and the maple syrup. Place the salad on a big tray. Cut the fresh figues and spread on the top of the salad together with the blackberries and roasted almonds. Sprinkle sea salt and black pepper.

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To make the yogurt dressing, smash some blackberries in a bowl. Add the yogurt, a tea spoon of maple syrup, a spoon of fresh squeezed lemon juice, a pinch of cardamom powder, salt and pepper (if you like a sweeter taste in the salad you can add half spoon of maple syrup into the dressing). Stir together with a spoon.

Serve the salad in bowls and pour some dressing on the top.

PUMPKIN RICE BALLS

'The changing colours of the season on the table'

(20 balls)

  • 1 cup Hokkaido pumpkin (The total for the recipe is 1 whole medium sized pumpkin, as we use the leftovers for garnish)
  • 2 cups brown rice (cooked and rinsed)
  • 200g hard organic GMO- free tofu
  • 5-6 scallions
  • ½ cup buckwheat flour
  • 2 tbsp sesame seeds
  • A healthy handful fresh parsley leaves
  • A small piece fresh ginger
  • Lemon zest (from ½ lemon)
  • 2 tsp garlic powder (or 1 garlic clove)
  • Two pinches cardamom powder
  • Sea salt & black pepper
  • Olive oil or coconut oil (to fry)

Garnish:

  • Roasted pumpkin (leftover from making the rice balls) 
  • Greens: mangold, kale, green salad...
  • Scallions (chopped)
  • Seeds or nuts
  • Lemon

Pumpkin season is here! I love pumpkins, i use them for salads, stews, baking, patties... and now for making these rice balls, that lately have been quite popular at our home. I was thinking also to make this recipe by using beans as chickpeas, that will be more like a pumpkin falafel, probably delicious! 

Preheat the oven to 200°C. Cut the pumpkin into chunky pieces. Place the pumpkin on an oven tray covered with parchment paper and drizzle a rich amount of olive oil on the top. Sprinkle sea salt. Bake for about 20-25 minutes until the pumpkin is roasted. Remove from the oven and let cool. In a big bowl or container, make crumbles with the tofu by using your hands. Chop thinly the scallions and herbs. Peel and grate a small piece of ginger and add into the bowl. Add the cooked rice, flour, garlic powder, sesame seeds, sea salt, black pepper, cardamon powder and lemon zest. Stir all ingredients. 

Deseed and cut into small squares, one cup of roasted pumpkin. Now add the cup of pumpkin on the top of the dough. Use a hand whisk or similar to smash the roasted pumpkin and combine all the ingredients together.

Use the hands to roll the dough into small balls. Dip your hands in water to avoid that the dough stick to them. When the balls are ready, heat some oil in a pan over medium heat and cook the balls for a couple of minutes, turning them with a spatula or similar until golden. 

Present the plate with some mangold leaves or green salad, roasted pumpkin, chopped scallions, some seeds or nuts and the pumpkin rice balls. Squeeze some lemon juice on the top and get ready to enjoy the meal!

 PINK PASTA SALAD WITH GREEN TAPENADE

'NOTES OF PINK AND PALE GREEN'

(Serves 4)

Pasta:

  • 300g rice pasta (cooked)
  • 1 cauliflower
  • 3 beetroots (cooked or roasted)
  • 2 handfulls of fresh radishes
  • 2 tsp dried oregano
  • A handful fresh thyme
  • Olive oil
  • Sea salt & black pepper

Green Tapenade:

  • 1 cup green olives (unpitted)
  • ⅓ cup unsalted cashews
  • ¼ cup olive oil
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • A handful fresh thyme (chopped)
  • Sea salt & black pepper

Inspiration comes from many places... Making recipes involves a creative and learning process. I look into other peoples work and sometimes i get so amazed of their cooking and experience. One of my favourite books are Near & Far, even if the recipes are not vegan, you get so much from it, you can see that Heidi Swanson knows what to do in a kitchen. This recipe is inspired in one of hers, actually in the cover of the book that have captured my eyes since the first time.

Preheat the oven to 250°C. Chop the cauliflower into small florets. Place them in an oven tray and marinate them with olive oil, sea salt and pepper. Roast for 20-25 minutes. 

Cut the cooked beets in small squares. Clean and slice thinly the radishes. Place the veggies (beets in a bowl and sprinkle them with oregano, sea salt and pepper. Add some olive oil.

To make the green tapenade, chop the nuts in a food processor, separately chop the olives. Now add both in a bowl and combine with the remaining ingredients of the tapenade.

When the pasta is cooked and rinsed, serve with the roasted cauliflower floretts, beets and radishes adding some spoons of green tapenade, olive oil and fresh thyme. 

'STEM TO ROOT'

Four conscious healthy recipes 

 

The thought behind this project is to bring a fresh mindset to the kitchen. We can optimise a whole lot with the food that we cook. Sometimes we throw away “treasures” that we can recycle into something else, most of the time because we simply do not know what to do with them. Cooking a vegan whole-food diet, consuming mostly organic products, go for food trends... can be quite expensive, so it’s great to be able to be creative and take the most advantage of the ingredients.

Here i post some ideas of how to reuse food, for the Electrolux Campaign "Stem to Root”, i hope you like them!

If you want to join the competition and win an Electrolux Expressionist Stick Mixer, you just have to create a recipe with the theme #Stem to Root (creating a nice recipe from food that normally we throw away) and tagg it, together with the description of your image, under the hashtags #Trendtotable #StemtoRoot. Looking forward to see your photos... Enjoy the process! The winner will be announced between the 25-30th April, stay tuned!


MORE THAN ROASTED ROOTS & GREEN STEM PESTO

(Serves 4)

Veggies:

  • 1 snip radishes (keep the leaves!)
  • 1 snip carrots (keep the stem!)
  • Olive oil
  • Sea salt & black pepper

Kale and carrot stem pesto:

  • 2  green kale leaves and part of the leaves from the carrots
  • ¾ cup walnuts (or any other similar nuts that you have)
  • 1 tbsp hemp seeds (optional)
  • ½ cup olive oil
  • 1 garlic clove
  • 2 tbsp lemon juice
  • Fresh basil leaves (or parsley, oregano…)
  • Sea salt

Garnish:

  • 1 cup quinoa (cooked)

You can use any other grain that you have in your pantry.

Why do we through away the leaves and stem from a lot of veggies? A lot of veggies leaves and stem are edible: beets, celery, squash, cauliflower, broccoli… they are tasty and contains lots of nutrients. You can make many things with them as dressings, pickles, eat them in salads, soups....Here i give you a small tip!

To make the roasted roots, preheat the oven to 200°C. Clean and brush the roots under cold water, keep the radishes leaves and cut half of the carrots stem (some of them we will use for the pesto). Place the carrots directly on a oven tray, drizzle olive oil and sprinkle some sea salt flakes and black pepper over them. Roast for 20 minutes then add the radishes (drizzle them with oil), and continue roasting for 10-15  minutes until all the veggies start to crisp.

To make the pesto, clean the carrot and kale leaves-stem under cold water. In a food processor, chop the nuts, and garlic. Place in a bowl. Now, place the green leaves and basil in the food processor and chop as well. Combine the nuts, with the greens, hemp seeds, the lemon juice, olive oil, sea salt and pepper. Serve the roasted veggies with a grain as quinoa, spread some spoons of pesto and enjoy!


MINI BEET PULP PATTIES

(12-14 patties)

Beet Patties:

  • 1 ½ cup chickpeas (cooked)
  • 1 cup beet pulp (from juice)
  • ½ leek
  • 2 tbsp tahini
  • 1 tbsp cumin powder
  • ½ garlic powder
  • ½ lemon juice
  • Sesame seeds
  • Sea salt
  • Olive oil to fry

Wraps:

  • Purple cabbage (any kind of cabbage or collard leaves will work)

Guacamole:

  • 3 avocados
  • ½ red onion (chopped thinly)
  • ½ lime
  • ½ tsp cumin powder
  • A pinch cayenne powder
  • Sea salt & black pepper

The idea behind this recipe is to use the pulp that we throw away when we make juice. Lately juicing had become a huge trend and we throw a big part of the vegetables and fruits to the trash. You can use the pulp to make patties, cookies, bread... For this recipe, I picked beets, (from beet juice) but you can make it with carrot pulp, the pulp from a green juice (kale, spinach, broccoli…)

To make the patties, place the cooked chickpeas in a food processor and smash them. Cut thinly the leek and sauté with some olive oil in a pan. In a big container add the chickpeas, the beet pulp, the leek, together with the tahini, cumin and garlic, combine. Now squeeze the lemon,a bit of olive oil and sprinkle salt flakes. Mix by using your hands until all the ingredients stick together creating a burgundy dough. Make some mini patties with your hands. Place in the fridge for 10-15 minutes before frying. Heat olive oil in a pan and fry the patties each side. Place the patties in some kitchen paper when ready to remove the extra oil.

To make the guacamole, in a big bowl add the avocados, onion, lime juice, salt and the spices. Mix with a hand mixer until smooth. 

To make the wraps, cut some cabbage leaves place in a strainer and clean under cold water. Place a couple of mini patties and some spoons of guacamole. You can also add some grated carrot, chopped nuts or seeds, onion rings, slices of cucumber… Think what you have in the fridge and that can be used!


ALMOND PULP WAFFLES & BROCCOLI STEM SALAD

(7-8 waffles)

Waffles:

  • 1 ½ cup almond milk
  • ½ cup almond pulp (from the milk)
  • ½  cup broccoli floretts (grated) 
  • 1 cup rolled oats
  • 1 cup brown rice flour
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tbsp psyllium husk
  • 2 tbsp dried oregano
  • 2 tsp baking powder
  • 2 tbsp virgin coconut oil (melted)
  • A pinch sea salt
  • Coconut oil for making the waffles

Broccoli Stem Salad:

Broccoli stem (fromt the broccoli that we use to the waffles)
Grass leek
2 tbsp lemon juice
½  tsp chili flakes
Olive oil
Sea salt & black pepper
*I think to make your own nut milk is healthier and cheaper than the store-bought kind. It’s free from sugars, added flavours or any other "extra ingredients"... With half a cup of soaked almonds and one litre of fresh water you get a whole bottle of homemade milk, delicious! The pulp that you get after filtering it you can use it to make so many good things: raw desserts, granola, add it to bread, muffins...

These waffles are delicious with or without the broccoli, it is a base recipe for vegan waffles or even for pancakes.

If you use the broccoli, keep the stem and make a salad out of it or add it to a soup, veggie pot...

To make the waffles, oil the waffle iron and heat. In a big bowl, add all the ingredients for the waffles and mix briefly with a hand mixer. Let the mix sit for 5 minutes on the counter. Pour the waffle dough into the iron (when it is quite hot), and cook for 5-10 minutes (depending your equipment). Remove from the waffle machine and place them in a warm oven until all of them are ready to serve.

You can eat them with some seed spread, fresh sprouts, tomatoes, cucumber, avocado...

To make the salad, clean and slice the broccoli stem quite thinly. Chop the grass leek. Place in a bowl. Drizzle the olive oil and lemon juice, sprinkle salt, pepper and chili flakes. Combine.


GREEN WHOLE POTATO SALAD WITH PARSLEY BREAD CRUMBS

(Serves 4)

Salad:

  • 500-600g small fresh potatoes (unpeeled)
  • 1 snip asparagus
  • 1 snip radishes
  • 3 tbsp capers
  • Fresh parsley
  • Garlic, fresh or dried 
  • Olive oil
  • Sea salt & black pepper


Dressing:

  • 1 small red onion/ shallot
  • Fresh grass leek
  • 2 tbsp apple cider vinegar
  • 1 tbsp agave syrup or honey (optional)
  • Olive oil
  • Sea salt & black pepper


Parsley Bread Crumbs:

  • Stale bread (rye, dinkel, quinoa bread…)
  • Parsley (you can use any kind of herbs, basil, oregano…)
  • Olive oil 

If we would think outside the box.... We normally peel the roots, but... do you know that potato skin contains iron and potassium? Old bread that has gone stale can be used as croutons in this recipe (Stale bread can also be used to make puddings, croutons, french toasts.) And what about the herbs that they don’t look that fresh any more? When this happens, chop and freeze them with olive oil (by using an ice cube tray) they are the perfect touch to sauces, dressings, soups...

To make the potato salad, preheat the oven to 200°C. Clean the potatoes. Place the potatoes on a oven tray covered with oven paper. Add olive oil, sea salt, pepper and garlic.

Roast for 30 minutes. Remove the tray from the oven and smash the potatoes with a fork, place again in the oven for 5-10 more minutes. Sauté the asparagus in a hot pan with oil, salt and pepper. Clean and slice the radishes.

To make the dressing, cut thinly the onions and leek. In a bowl add oil, vinegar and agave, combine. Now mix with the onions and leeks. Salt & pepper.

*To make herb cubes, chop the parsley and mix it with olive oil, pour it into an ice cube tray. Let them freeze. (This part of the recipe needs to be made in advance)

To make the bread crumbs, cut the bread in small pieces. Heat a pan and add a couple of parsley ice cubes, fry the bread for a couple of minutes. Place the crumbs on a plate with some kitchen paper to remove the remaining oil.

Prepare the salad by adding some asparagus, potatoes, radishes, capers and fresh parsley on a big tray. Add some spoons of dressing and bread crumbs on the top.

COLORFUL LASAGNA

'Taking the time, cooking with love'

(Serves 6)

Lasagna

  • 2 big or 3 medium root celery
  • 3 sweet potatoes
  • 2 cups beluga lentils (previously cooked)
  • 6 kale stalks
  • 1 leek
  • 1/3 can of coconut milk or nut milk
  • A handful fresh basil
  • Olive oil
  • Nutmeg 
  • Sea salt & black pepper

Pesto

  • 3 handfuls fresh basil
  • 1/2 cup walnuts
  • 1/3 cup olive oil
  • 1 tsp fresh squeezed lemon juice
  • 1 garlic clove (optional)
  • Sea salt & black pepper

Salad

  • 5 stalks kale
  • 1 pomegranate
  • 1 orange
  • 1 tbsp apple cider vinegar
  • 1 tsp agave syrup or manuka honey
  • A pinch ginger powder or grated ginger
  • Olive oil
  • Sea Salt & Black pepper

There are things that take time, but there is always a reward at the end...  this theory applies in anything you do in your life. During the Holidays, we can think is spending quality time creating something nice to share with others, putting our focus and love into it, instead of running from one side to other without a clear purpose, but this is just a suggestion! Preparing this lasagna probably an hour and a half will fly by. But if making it with joy as i mentioned previously, you will get a reward on the Christmas table...

MERRY CHRISTMAS TO ALL OF YOU!

 To make the lasagna, preheat the oven to 200°C. Peel the celery roots and cut them thinly (This is very important step so take the time!). Place the celery root slices directly on a oven tray, you will have to repeat the process twice as you won't have space for all the slices and we want them to be perfectly made. Drizzle them some olive oil and brush them or spread the oil by using the back of a spoon. Sprinkle some sea salt and black pepper. Roast in the oven for approx. 20 minutes.

Meanwhile, peel and cut the sweet potatoes and leek. Place them in a saucepan cover them with water. Cook in high-medium heat for about 15-20 minutes until they soften. Once they are ready, remove the remaining water by using a colander and place them into a blender or use a hand mixer to make the cream. Add the coconut milk, sea salt, black pepper and grind  some nutmeg (as sweet potatoes can have different sizes, perhaps you will need a bit more of coconut milk. We want a smooth creamy texture with some consistence, not too liquid)

As the lentils are already cooked, just mix them with some oil, salt and chopped bail leaves (even if you like some garlic powder)

To make the salad. clean and cut the kale. deseed the pomegranates (You can make this by superficially cutting around the pomegranate and using a bowl and a spoon. Place one half of the pomegranate and hit it with the spoon so the seeds will fall into the bowl). In a jar, squeeze the orange, add the vinegar, syrup, ginger, salt and pepper and mix (You can also grind some orange as the orange peel will add some great taste). Mix with the kale and the pomegranate seeds keep in the fridge while making the lasagna. 

For the kale that goes in the lasagna, clean and cut it in small pieces. Place it in a bowl and drizzle some olive oil, sea salt and pepper. Combine it with your hands to make slightly softer. 

When all the root celeries are roasted, grease a tray for the lasagna just with a bit of oil. Start by making the layers by placing some roasted root celery slices, kale, some spoons of sweet potato cream (use a spoon to spread it uniformly), some lentils... and repeat the process again creating new layers. When it is ready place in the oven for 10-15 more minutes. Serve warm.

To make the pesto, grind the nuts into small chunky pieces with a blender or food processor. Place the mix in a small bowl or jar and now add the rest of the ingredients. Combine with a spoon or fork. Add some spoons of pesto on the top of the lasagna before serving it. You can also spread some extra chopped nuts on the top as a final touch of the plate.

SORGHUM CARROT SALAD

'Raw or not... your choice!'

 

(Serves 4)

Salad:

  • 6 carrots
  • 1 1/2 cup sorghum (cooked previously)
  • 1 fennel bulb
  • 2 corn cobs
  • Mint leaves 
  • Parsley leaves
  • Olive oil
  • Sea salt & black pepper

Avocado & fennel dressing:

  • 1 avocado
  • 1/2 fennel bulb
  • 1/2 lemon- juice
  • 1/4 cup olive oil
  • 1/4 cup water
  • Sea salt & black pepper

Shapes, colors, forms, textures.... Specially in the winter time, colorful meals bring some joy into the table. This is a salad that you can eat raw or you can also woke/ sauté the veggies if you are more in the mood for a warm salad. Both ways, it is an easy and tasty meal perfect after a long day at work.

Peel and cut the carrots. Slice the fennel bulb and with a knife take out the corn kernels from the cob. Thinly chop the herbs. Rinse the sorghum (soaked and cooked previously). Place all the ingredients in a bowl. Drizzle with olive oil and add salt and pepper.

To make the dressing, peel and unpitted the avocado. Cut in pieces the avocado and fennel. Place them in a blender. Squeeze the lemon and add water, olive oil, sea salt and black pepper. Mix in high speed until smooth.

Serve the salad with the dressing on the side. This salad is also very tasty with some dried cranberries or raisins. Another option to make it for "filling" is by adding some seed bread crumbles. Enjoy!

SMASHED SWEET POTATOES WITH KALE

'FROM THE FARMERS MARKET'

 

(Serves 3-4)

  • 4 sweet potatoes
  • Basil leaves
  • Parsley leaves
  • 1 garlic clove
  • Green kale 
  • 2-3 tbsp apple cider vinegar
  • A handful radishes
  • Olive oil
  • Sea salt & black pepper

The farmers market has started here in Stockholm every Saturday morning. This is one of my favorite times of the year where you can get amazing tasty vegetables directly form the neighbour farmers. Kale is one of the protagonist on the market but you can get different kind of berries, mushrooms, tomatoes, roots... and greens from the area... This is an easy recipe that we were enjoying lately at home, we really like the mix between the sweetness and softness of the  sweet potato with the bitterness and crisp of the marinated kale. Tell me what you think!

Preheat the oven to 250°C. Clean and dry the sweet potatoes. Cut them in slices (approx. 2cm high). Place the potatoes on an oven tray and drizzle olive oil, salt & pepper. Roast for about 20-25 minutes. While the potatoes are in the oven, place a healthy amount of basil and parsley leaves and the garlic clove in a food processor and mix. Put the herb mix in a jar, add olive oil, salt and pepper, combine. One the potatoes are ready, take them out of the oven and after a couple of minutes smash them by using a fork. After this, garnish the potatoes with the herb dressing.

To prepare the kale, first clean it under water and remove the leaves from the stalk, cutting the leaves with your hands in small pieces. Place the kale in a bowl and add a couple of spoons of apple cider vinegar, olive oil, salt and pepper. Massage with your hands until the kale starts to soften up. Clean and cut the radishes into halves. To prepare the dish, place some kale on the bottom of the plate, add the mashed sweet potatoes and some crispy radishes.

TOMATO DAHL

'COPENHAGEN INSPIRED'

 

  • 1 cup red lentils (soaked previously)
  • 1-2 small zucchini
  • 5-6 tomatoes
  • 1 paquet cherrie tomatoes (300-400g)
  • 1 red onion
  • 1 garlic clove
  • Fresh coriander
  • Fresh lemon balm
  • 1 cup coconut milk
  • 1 cup water
  • 2 tbsp coconut oil
  • 2 tsp curry powder
  • 1 tsp sambar powder 
  • 1 lime
  • 1/2 cup almonds (natural or roasted)
  • Sea salt & black pepper

If you can't get sambar powder:

  • 1/2 tsp turmeric powder
  • 1/2 tsp coriander powder
  • !/2 tsp cumin powder
  • A pinch red chilies
  • A pinch mustard seeds
  • A pinch asafoetida powder

Cashew Cream:

  • 1 cup unsalted cashews
  • 1/3 cup coconut milk
  • A pinch sea salt

Copenhagen is one of the cities that i like the most, it inspires me a lot. When we travel, one of the things that we enjoy the most, is going out to eat. There is a place called Groed that we love, they make delicious salty and sweet porridges with different grains, milks, veggies, toppings... a brilliant idea for healthy meals. I thought in making this recipe after i tried their delicious dahl. If you are around the city don't hesitate, pass by!

Cut all the tomatoes (keep the cherry tomatoes on a side until later in the recipe) zucchini, onion and chop half of the herbs. In a saucepan add the coconut oil, the chopped vegetables, the spices and the salt. Stir with a wooden spoon and let it cook in medium heat for a couple of minutes until the vegetables start to soften. Now add the lentils (previously soaked and rinsed), the water and the coconut milk. Let it cook in medium heat for 25-30 minutes, stirring from time to time (If you need some extra water, add during the cooking process). Add the cherry tomatoes the last 8-5 minutes of the cooking. Once ready, let it sit for a bit while you are making the cashew cream. 

To make the cashew cream, mix all the ingredients in your blender until you get a creamy consistence (add some spoons of water if needed).

Decorate the tomato dahl bowls with some fresh herbs, almonds, cashew cream and some slices of lime.

CAULIFLOWER RICE PORRIDGE WITH GARDEN TOPPING

'Salty with veggies is another way'

 

(Serves 4)

Cauliflower rice porridge:

  • 1 cauliflower
  • 1 1/2 cup  brown rice porridge (soaked previously)
  • 1 cup nut milk or coconut milk
  • 1 garlic clove
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp curry powder
  • Sea salt & black pepper

Garden topping:

  • Romanesco or broccoli florets 
  • 3 beets
  • A handful radishes
  • Fresh sprouts (alfalfa, broccoli, garlic...)
  • A handful almonds
  • 1/2 lemon juice and zest
  • A handful raisins
  • Olive oil
  • Sea salt & black pepper

This is a recipe open to many variations. You can make the cauliflower cream or use carrots, beets or broccoli instead to create the cream with your favorite taste and color. I added curry powder as i think it matches perfectly with the cauliflower but it is also delicious with some fresh basil and oregano. The topping is also very versatile, use whatever veggie you have in the fridge (strings of carrots, broccoli florets, chopped herbs, mushrooms slices, tomato cubes....), any kind of nuts and sprouts. I love to add a handful of raisins as it completes the triangle of flavor; salty, sweet and bitter.

To make the rice porridge: cook the rice as a porridge (1 cup rice x4 parts water) so in this case 1 1/2 cup rice it will be 6 cups water, and two pinches of salt. Let it cook for approx. 1 hour in medium-low heat (it will take longer if it is not soaked previously), until the liquid is gone. Now clean and cut the cauliflower and chop the garlic. Place both in a saucepan, covering them with natural water, add some salt and cook until it softens. Remove the remaining water. With a hand mixer or blender mix the cauliflower combined with the milk (this time i used almond milk), curry powder, oil. lemon juice, sea salt & black pepper. Mix until yo get a creamy texture. Place the cauliflower cream again in the saucepan and add the rice, combine and let it cook for 5-8 more minutes together.

To make the garden garnish: Chop and slice the vegetables. In a pan, drizzle some olive oil and sauté the romanesco and the beets. Toss with lemon juice, salt and pepper. In a pan, roast the almonds for a couple of minutes in medium-low heat.

To serve the bowls, add some spoonfuls of creamy porridge, topping it with the sauté veggies, the radishes, almonds and fresh sprouts. Grate some lemon, drizzle some drops of it and sprinkle some black pepper.



BEET MOUSSE

'Make art with your food and enjoy doing it'

(Serves 4)

To serve:

  • Fresh herbs or salad
  • Slices of bread
  • 6-7 small/medium beets
  • 4-5 avocados
  • 6-7 cauliflower florets
  • 1 small red onion
  • 1 lime (juice)
  • 1 cup unsalted pecan nuts
  • Fresh coriander leaves (two healthy handful)
  • Fresh basil leaves (two healthy handful)
  • 4 tbsp olive oil
  • 1 tsp mustard seeds
  • 1 tsp tamari sauce (optional)
  • Sea salt & black pepper


I like to enjoy raw spreads as snack, in sandwiches or as a dip with some salad or roasted roots... The important thing while eating raw is that you use organic ingredients (free from pesticides) to actually get the benefits of a raw diet. Get all the nourishment from those veggies and also, the taste increase a hundred percent. A quote crossed my mind: “Earth gives us beautiful food, we must take care of the Earth”.

Peel and rinse the beets. Place the beets into a food processor and mix. Now add the cauliflower florets and onion, mix again until all the ingredients become completely ground. Add this red veggie mix together with the avocados, lime juice, fresh herbs, mustard seeds, tamari sauce and oil into a blender or use a hand mixer. Blend until you get a burgundy soft cream. Sprinkle with some sea salt and pepper. Chop the pecan nuts and add into the mix. Stir with a spoon. There are many different ways to enjoy this recipe, i like to make some creamy balls (as if they were ice cream) and decorate the plate with some herbs, sprouted bread toasts, and last spread some extra chopped nuts on the top.

ROOTS & GREENS

'Nurture with nature'

Roots:

  • 4 carrots
  • 4 beets
  • 4 parsnips
  • 2 tbsp sesame seeds
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 1 lemon
  • Olive oil
  • Sea salt & pepper

Fresh greens:

  • Fresh spinach leaves
  • Fresh parsley 
  • Fresh sprouts

Creamy greens:

  • 1 cup pistachios
  • ½ cup olive oil
  • Handful basil
  • 2 handful spinach leaves
  • 1/2 lemon
  • 1 garlic clove (optional)
  • 4-5 tbsp water
  • Sea salt & pepper

This dish is an easy salad of cooked and raw ingredients. Roots are always easy to find in the market.  You can choose the greens that you like the most, you can swap the spinach for rucola, the parsley for basil, and add any kind of sprouts you want. Even make the creamy dressing out of different kind of nuts. I think that the sweetness of the roots and the zesty taste of the dressing makes a perfect match. I hope you like it too!

Roots: Preheat the oven to 250 °C. Peel and slice the roots. Squeeze the lemon. In a big bowl, marinate the roots with olive oil, cumin, coriander powder, lemon juice, sea salt and pepper. Place the veggies on an oven tray and roast for 20-25 minutes, we want the veggies to start to soften up but not too much. Remove from the oven and spread sesame seeds on the top of the roasted roots. 

Rinse and chop the fresh green leaves.

Creamy greens /dressing: Place the pistachios, olive oil, basil, spinach, water, salt and pepper in a blender. Squeeze the lemon and mix until you get a creamy texture. Place the dressing in a small bowl or jar and serve on the side.



ROASTED CHICKPEAS - SALAD

'It always tastes better with something crispy'

Roasted chickpeas:

( One jar)

  • 2 cup chickpeas (cooked previously)
  • 4 tbsp melted coconut oil, or olive oil
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • Two pinches cayenne powder
  • Two pinches sea salt
  • Sesame seeds
  • Fresh rosemary leaves

Salad:

  • Rucola salad
  • Mache salad
  • 2 avocados

Dressing:

  • ¼ olive cup oil
  • ½ lime
  • 2 handful fresh parsley leaves (chopped) 
  • Sea salt & black pepper

What i love the most about salads, is the fact that you can be quite creative with them. Mixing veggies, green leaves, grains, seeds, fruits… This is one of my favourites at the moment. The crispy texture of the chickpeas with the simplicity of the greens, it makes this easy salad very tasty. You can also just make a big jar of chickpeas and keep it as a healthy snack in your kitchen or ready to go! I just add a couple of ingredients to the salad, the green leaves and the creamy avocado together with the freshness of the dressing make the salad complete, but as i mentioned before; be creative, sprouts, grated carrots, cherrie tomatoes ... they could also match perfectly!

Preheat the oven to 250°C. Drain and rinse the chickpeas. Dry  the chickpeas with a clean cloth. In a bowl place the chickpeas, oil, spices and salt. Combine with your hands. Cover an oven tray with parchment paper and place the marinated chickpeas on it. Roast for 20/25 minutes. Remove the tray from the oven. Chop some fresh rosemary leaves and add sesame seeds on the roasted chickpeas. Put again the tray in the oven for about 10 more minutes, we want them to be crispy!

Peel and slice the avocado. In a big bowl, mix the leafy greens with the avocado. Now add some roasted chickpeas on the top. To make the dressing, combine all the ingredients with a spoon or a blender. Serve on the side.


ROASTED PUMPKIN WITH SAFFRON QUINOA SALAD

'Christmas is just around the corner'
 

(Serves 4)

Salad:

  • 1 cup quinoa
  • 1 hokkaido pumpkin
  • 400 g brussel sprouts
  • ½ cup unsalted almonds
  • ½ cup unsalted pistachios
  • ⅓ yellow raisins
  • 2 pomegranates (seeds)
  • 3 oranges
  • 1 tsp saffron
  • 2 tsp cinnamon
  • Fresh parsley
  • Olive oil
  • Sea salt & black pepper

Dressing:  

  • 2 tsp dijon mustard
  • ½ orange
  • 3 tbsp olive oil
  • 2 tbsp maple syrup
  • A pinch cayenne
  • A pinch sea salt

Christmas is just around the corner, and we would like to have something full of color, taste and textures on our plates. Something that when it is presented on the table, make our senses “pop up”. Maybe something that you would like to share with your close ones. Merry Christmas!

Preheat the oven to 250°C. Cut the pumpkin in big slices and place them on an oven tray. Drizzle some olive oil and sea salt and roast for approx. 20-25 minutes. Remove when they are ready from the oven and keep aside.

Cook the quinoa (1 cup quinoa, 3 cups of water or 2 cups of water if the quinoa has been soaked previously). Add a pinch of sea salt and the saffron while cooking it. Cut the brussel sprouts thinly. Add some olive oil into a saucepan and sauté the brussels for just a couple of minutes. Move away from the stove and let them cool.

Cut the pomegranates into halves and remove the seeds (it is easy to do it by hitting them with a spoon or by submerging them in a big bowl with water and using your hands). Peel and slice the oranges, you can keep the slices or cut them into small pieces. Now roast the almonds and pistachios in a pan, on medium-low heat. Chop some fresh parsley leaves. Add all the salad ingredients into a big bowl and combine, adding some sea salt, black pepper, raisins and the cinnamon. To make the dressing, squeeze the orange and just mix the juice with the rest of the ingredients by using a fork. Serve aside.

For the final presentation, present a roasted pumpkin slice on a plate covered with the salad. Drizzle some extra olive oil and if you wish and some more parsley and black pepper.

 

WHITE BEAN PÂTÉ, KALE PESTO & PEPPER TAPENADE

'Three creams, three tastes'
 

White bean pâté

  • 2 cups white beans (cooked previously)
  • 1 small lemon
  • 1 garlic clove
  • 4-5 tbsp natural water
  • 5 tbsp olive oil
  • A handful fresh thyme 
  • A pinch of sea salt and black pepper

Yellow pepper tapenade

  • ½ yellow pepper
  • 1 ½ cup green olives (without pit)
  • 3 tbsp lemon juice
  • Lemon zest
  • 1 small garlic clove 
  • 3-4 tbsp olive oil
  • A handful fresh thyme or oregano
  • A pinch of sea salt

Kale pesto

  • 4 green kale leaves
  • ½ cup mixed with unsalted almonds and pistachios  (roasted previously)
  • ¾  cup olive oil
  • Two healthy handful fresh basil leaves
  • A healthy handful fresh sage leaves
  • ½ lemon 
  • 1 garlic clove
  • Sea or mountain salt

Something that you can easily make and store in your fridge as a nice option for those moments when you don’t have the time to cook, or for those dinners when you just want to share some small plates with your friends. I like to use these creams spread over fresh vegetables or homemade seed bread and also as side dish, with a salad

White bean pâté: Squeeze the lemon. Peel and chop the garlic clove and herbs. Place and mix all the ingredients into your blender or in a big bowl, mix manually until all the ingredients combine, creating a soft but thick cream. Place the white bean pâté in a clean container with lid and keep in the fridge.

Yellow pepper tapenade: Cut the pepper, squeeze the lemon and keep some zest from it. Peel and chop the garlic. Place the green olives, lemon juice, garlic, olive oil and herbs into your food processor or blender and mix together for a couple of seconds. After you have done this, add the yellow pepper and salt and mix one more time. We want to see some yellow pepper pieces in the final tapenade, so keep this in mind while you are blending it. Transfer the tapenade into a glass jar or bowl and place it in the fridge.

Kale pesto: Shred and rinse the kale. Place it in a food processor together with the fresh herbs and mix in high speed until you get small green pieces. Transfer the greens into a bowl. Now blend the nuts and garlic. Combine using a spoon the mixed greens and nuts with the remaining ingredients. Store your kale pesto in a clean glass jar in the fridge.

  

 

  

 

PUMPKIN & YELLOW BEET SOUP

'Seasonal veggies make a difference'

 

(Serves 4)

  • 1 pumpkin
  • 3 yellow beetroots
  • 200ml coconut milk/ cup
  • 1 cup water
  • 2-3 garlic cloves
  • 1/2 lemon juice
  • 1 tsp curry powder
  • Olive oil
  • Salt & black pepper
  • Fresh rosemary (one/two healthy handful)

Beet chips

  • 2 red beetroots
  • 2 yellow beetroots (extra)
  • Fresh rosemary
  • 3 tbsp coconut oil
  • Sea salt & black pepper

The farmers market is open this month. The opportunity to bring to our table seasonal, organic veggies are “like gold” to us. The taste of a simple soup or cream can change so much with high quality ingredients.

Soup: Preheat the oven to 200°C. Peel the garlic and the beets. Cut the beets into halves and the pumpkin in slices. Chop some rosemary leaves. Place the veggies on an oven tray covered with parchment paper and drizzle some olive oil, salt and pepper over them and at the same time sprinkle the chopped rosemary. Roast for about 25-20 minutes until the vegetables start to soften. Remove the roasted veggies from the oven and transfer them into a blender (you can also use a hand mixer). Add the coconut milk, water, lemon and curry powder and mix in high speed until smooth. Warm up the cream in a saucepan for 5-8 minutes, tasting if you would like to add some extra salt and pepper.

Beet chips: Peel and slice the beetroots finely with a mandolin or a sharp knife. Add the coconut oil into a saucepan and heat. Now lower the heat to medium and fry the beet slices for a couple of minutes until they start to get crispy. Remove the beets from the heat and place them on a plate covered with some kitchen paper to absorb the extra oil, let them cool down. Sprinkle the chips with some salt, pepper and herbs.

 

 

 

PURPLE SALAD

'Different shades of purple'

 

  • 6-8  beetroots
  • 10 baby eggplants
  • Salad (red leaf)
  • A bunch of radish
  • 1 cup berries (gooseberries in this case)
  • 2 healthy handful of purple basil
  • Olive oil
  • Sea salt & black pepper

Dressing:

  • 4 tbsp tahina 
  • 1 orange
  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 3 tbsp natural water
  • Sea salt & black pepper

Salad: Preheat the oven to 200°C. Peel and cut the beet roots in small squares and the baby eggplants in halves. Place them in a n oven tray covering them with some olive oil, salt and pepper. Roast them in between 15-20 minutes. When they are ready, remove from the oven and let the cool. Rinse the salad and brush the radishes to make them ready to slice. Chop the basil leaves. Place the ingredients in a big tray or bowl, sprinkle it with the berries (if you can’t find gooseberries blueberries or raspberries also works perfectly). Drizzle the salad with some olive oil, salt and pepper.

Dressing: Make juice out of the orange. In a bowl add all the ingredients together with the fresh juice and mix with a blender or food processor until smooth. Serve the dressing aside to keep the salad crispy!