'A green way to eat gazpacho'


(4 small jars)

  • 50 g spinach
  • 1 ½ avocado
  • 1 green jalapeno
  • 1 green pepper
  • 1 garlic clove
  • 2 cups natural water
  • 2 healthy handful fresh coriander leaves
  • 1 healthy handful fresh parsley leaves
  • 1 tsp cumin powder
  • 3 tbsp olive oil
  • Sea salt & black pepper

Rinse the spinach. Peel and pit the avocado. Core, seed and half the green pepper and jalapeño. Chop the garlic then peel and slice the ginger. Place all the ingredients into a blender or food processor and mix in high speed until the consistency becomes creamy. Place it in small jars and keep them in the fridge for about 30 minutes to cool down. Decorate with some chili flowers, sprouts or you can roast some seeds to spread over the soup.


'From the earth to the table'

(Serves 4)

  • 2 cups polenta
  • 5 cups water
  • 2 cups unsweetened nut milk (in this case almond milk)
  • 250 g cherry tomatoes
  • 7-8 carrots
  • 1 garlic clove
  • Fresh herbs (basil, thyme, oregano…)
  • Olive oil
  • Sea salt & black pepper
  • A bit of red chili

Rustic veggies: Preheat the oven to 250°C. Scrub the carrots and rinse the tomatoes. Place them in an oven tray and drizzle some olive oil, salt and pepper on the top. Roast in the oven for approx. 20-25 minutes. * If you wish, you can grill the vegetables instead.

Creamy polenta: Chop the garlic and some fresh herbs as basil, thyme, oregano. Add the water, milk, garlic, herbs and sea salt in a saucepan and bring it to boil. When the pan comes to boil, add the polenta. Stir for a minute or two until it thickens.Turn the heat down and stir well every 3-4 minutes to avoid the polenta sticking to the saucepan, cooking it for about 35-45 minutes.

Chili oil: Cut the chili into thin pieces. Place the pieces in a small jar adding 8-10 tbsp of olive oil, and a pinch of sea salt. Let it sit for awhile, another option is to heat the oil with the chili in it.

Serve the polenta with some roasted veggies and drizzle some chili oil over. Make it look nice, covering it with your favorite herbs.


'A healthy dinner alternative'

(4- 6 flat breads)

  • 1 big broccoli (300 g)
  • 1 cup chickpea flour
  • ½ cup buckwheat flour
  • 1 cup plant milk
  • 1 ½  cup natural water
  • 1 tbsp lemon juice
  • 1 tsp cumin powder
  • 1 knip fresh parsley leaves
  • A handful fresh basil leaves
  • Sea salt & black pepper
  • Coconut oil
  • Fresh salad leaves (to serve)

Beetroot Paté

  • 2-3 beetroots  
  • 3 tbsp olive oil
  • ½ cup soaked sunflower seeds (soak for at least 4 hours)
  • ½ lemon (juice)
  • A handful fresh basil leaves
  • Sea salt & black pepper

Flat bread: Place the broccoli into a food processor and grind it. Place the grinded broccoli, flours, milk, water and lemon into a big mixing bowl. Mix together by using a stick mixer. Chop  the fresh herb leaves finely and add it to the mix together with the cumin, salt and pepper. Combine all the ingredients with a spoon. Heat a saucepan with one or two spoons of coconut oil (depending of the size of the saucepan), pour some flat bread mix and fry it in medium heat for about one minute each side. Remove and place them on a baking paper sheet.

Beetroot Paté: Preheat the oven to 200°C. Peel and cut the beets in small pieces. Place the beets on a baking sheet and drizzle  them with some spoons of olive oil. Roast for approx. 20-25 minutes until they soften, then remove and let them cool. Put the soaked sunflower seeds (without any water and rinsed previously) into a food processor and blend until you get small chunky pieces. Add the roasted beets into the food processor (you can also use a blender), together with the lemon juice, fresh basil leaves, salt and pepper and mix in high speed until smooth.

*Serve the flat breads with some beetroot paté and fresh salad leaves.


'Crispy and colorful'


Millet & radish salad

  • 1 cup millet
  • 1 handful radish
  • 1-2 fennel bulb
  • 3-4 carrots
  • 1 broccoli
  • 2 tbsp pumpkin seeds
  • 2 tbsp sunflower seeds
  • 4 tbsp olive oil
  • Sea salt


  • 6 tbsp pumpkin oil
  • 1 orange
  • ½ lemon
  • A handful fresh thyme leaves
  • A handful fresh basil leaves
  • Sea salt & black pepper

Salad: Preheat the oven to 200°C. Prepare the vegetables by peeling the carrots and slicing them together with the fennel bulb. In a oven tray, covered with parchment paper, spread the veggies and drizzle them with some spoons of olive oil. Toss with some sea salt and pepper.Roast in the oven for approx.15-18 minutes. Remove and let it cool while preparing the rest of the ingredients. Place the millet in a strainer (it should have pretty small holes) and rinse it with a lot of water. Cook the millet in a saucepan (one cup of millet 2 cups of water) in medium heat, until the liquid is gone. Rinse the millet under natural water once more. Chop and rinse the broccoli. In a pan or wok drizzle some oil and fast fry the broccoli florets.

Dressing: Squeeze the orange and lemon to make juice. Chop the herbs by using a sharp knife or food processor. Add the oil, juice, herbs, salt and pepper and mix all together with a spoon.

Make the salad into a big bowl, sprinkle some salt and pepper and some seeds. Combine with a spoon. Add the dressing before serving.



'Simple… twice as good'



(Serves 4)


  • 500 gr white beans (cooked previously)
  • 15- 20 stalks asparagus
  • 2 handful arugula leaves

Mint dressing

  • ½ cup plant natural yogurt
  • A handful of fresh mint leaves (finely chopped)
  • 4-5 tbsp olive oil
  • ½ lemon juice
  • 1 tsp honey
  • Sea salt & pepper

Rinse under running water the cooked beans and keep them aside.

Rinse and cut the asparagus. Place some olive oil in a griddle pan, add the asparagus and a pinch of salt. Grill them for about 3-4 minutes in medium-high heat, turning them often.Remove from the heat and let them cool. In a big bowl combine the white beans, arugula leaves and asparagus.

To prepare the dressing, mix all the ingredients by using a blender or food processor until you get a creamy texture. Before serving the salad, drizzle some mint dressing, spread some extra chopped mint leaves and sea salt flakes on the top.




'A fusion of tastes in your mouth'



(Serves 4)

  • 1 cauliflower
  • 2-3 sweet potatoes
  • 1 cup olives
  • 1 cup black quinoa
  • Fresh coriander leaves
  • 1 tsp cumin powder
  • 1 garlic clove (optional)
  • 1 dl olive oil
  • 1 lemon juice and zest
  • Sea or Himalayan salt and black pepper

Preheat the oven to 250°C while you peel and chop the sweet potatoes and the cauliflower.


Mix the olive oil, lemon juice and zest together with the cumin powder. Add some crushed garlic. Place your vegetables on an oven pan and cover with the cumin dressing, salt and pepper.Use a spoon or your hands to cover everything with it. 

Roast the veggies for about 30-35 minutes in 200°C. Add the olives and lemon zest ten minutes before removing it from the oven. 

Cook the quinoa (if you rinse it first: two cups of water for one cup of quinoa. Add a pinch of salt). Once ready, keep aside. In a bowl or big plate, combine the veggies with the quinoa. Taste and add more lemon if necessary, salt and pepper as you wish. Serve with some chopped fresh coriander.



'To warm up your hands'

(4 bowls)

  • 2 big zucchinis or 4 small ones
  • 8 leaves green kale
  • 1 leek
  • Fresh thyme
  • 4/ 5 cups of water
  • 1 cup coconut cream ( or any dairy free cream) 
  • 1  tsp cayenne pepper
  • Sea salt & black pepper
  • Seeds ( sunflower,
  • pumpkin seeds...)

Kale Chips

  • 8-10 leaves green kale
  • 4 tbsp sesame oil
  • 3-4 tbsp sesame seeds
  • A small bit of chilli (optional)
  • Sea Salt




Green Soup: Slice the zucchini, rinse and chop the kale, chop the leek. Place all the veggies in a saucepan, add the water and herbs. Cook for 30-40 minutes in medium heat until the water is almost gone. Stir and add the salt, pepper and cayenne. Mix by using a blender or food processor at high speed until it gets smooth. Serve adding some some sesame oil, seeds and kale chips on the top.

Kale Chips:  Preheat the oven 250 °C. Rinse the kale and chop it in small pieces. Place the kale in a bowl, add the sesame oil, sesame seeds and sea salt, (optional add chilli) Massage the kale by using your hands. Cover an oven tray with baking paper and put the oily kale on. Bake in 150C for about 15-20 minutes.




'A new way to eat your sprouts'

(4 hamburgers)

  • 4 sweet potatoes
  • 2 cups lentils sprouts
  • 1 cup pumpkin seeds
  • 1dl ground sunflower seeds
  • 1 tsp turmeric
  • 1/2 tsp cayenne
  • 2 tbsp ghee
  • 2 tbsp lemon juice
  • 3 pinches of sea or Himalayan salt

To serve

  • Bread buns (in this case dinkel buns)
  • Fresh salad leaves
  • Tomatoes
  • Smashed avocado with fresh coriander leaves, cayenne and lime.



Slice the sweet potatoes in halves, place them in an oven tray and bake them for 30-40 minutes at 200°C. Remove and let them cool. Then peel and smash the sweet potatoes using a fork.

Put the the smashed sweet potatoes, lentil sprouts, the seeds, ghee, lemon juice, salt & cayenne in a bowl. Combine by using a spoon. Make small burgers with your hands and place them on a dish, keep them in the fridge for about an hour.

Add some ghee or coconut oil in a saucepan to fry the hamburgers until they’re golden on both sides. Prepare and enjoy your burgers with some fresh vegetables, avocado cream and your favorite bread buns.



 'Crunchy and spicy roots'


Roasted roots

  • 4 carrots
  • 4 beetroots
  • 2 leek onions
  • 2 sweet potatoes
  • ½ cup coconut oil
  • 1 cup sesame seeds
  • 1 garlic clove (grated) or 1 tbsp dry garlic powder
  • A handful fresh thyme leaves
  • Sea salt & black pepper

Cinnamon sauce

  • ½ lime juice
  • 1/ 2 tbsp raw honey
  • 1 tsp cinnamon
  • 6 tbsp olive oil
  • 2 tbsp water
  • A bit of chilli (optional)
  • Sea salt & black pepper



Peel and slice the vegetables in halves. Use two bowls, place the coconut oil in one and the sesame seeds in the other. Bread the roots by cover them first with coconut oil and roll in sesame seeds. Preheat the oven  to 250°C. Cover an oven tray with baking paper, place the breaded roots on and sprinkle some salt, pepper and a grate a clove of garlic over them. Bake in 200°C until the roots start to be roasted (around  20-30 minutes , it depends on how big your vegetables are). Five minutes before you remove them from the oven spread the sauce on the top. Cut some thyme leaves and decorate your roots with it.


 'A wrap of color & texture'

Rice wraps

  • Rice paper wraps
  • ½ red cabbage
  • ½ cucumber
  • ½ mango
  • Alfalfa sprouts
  • 1 cup grounded cashews
  • Fresh parsley
  • Fresh coriander or mint
  • 200 gr hard tofu
  • ½ lime
  • ½ cup black sesame seeds
  • Sesame oil

Peanut Dip

  • 2 tbsp peanut butter
  • 1 lime
  • 2 tsp tamari sauce
  • 1 tsp maple syrup
  • A bit of grated fresh ginger
  • 2 tbsp water
  • Fresh leek
  • A pinch of chili flakes (optional)

Slice the tofu in strips and marinate with the sesame oil and lime. Keep in the fridge for about 30 minutes. After this, remove from the fridge and roll in black sesame seeds. Slice all the vegetables. Prepare the peanut butter dip by mixing all the ingredients using a blender or food processor until smooth. Add some room temperature water in a dish a little bit bigger than your rice paper wraps. Dip the rice paper in the water to soften it, spread the rice paper out  and now place it on another plate or wooden board. Put the ingredients (vegetables, fresh herbs, sprouts and cashews) in the middle of the rice paper. Fold the top half of the wrap over the filling and then fold both sides into the middle. Last step, fold the bottom of the rice paper up to close it. Enjoy the rice wraps with peanut dip and serve with some tamari sauce on the side.

* You can fill the wraps with the vegetables that you like the most, make them different every time.



'Today... Indian taste'

Mango rice

  • 2 cups brown basmati rice
  • 1 raw mango
  • 1 cup raw cashews
  • 2 tbsp sesame oil or ghee
  • 1 tsp mustard seeds
  • 1 tsp turmeric
  • 1 tsp curry
  • Sea salt or himalaya salt  

Warm spicy salad

  • 2 sweet potatoes
  • 7-8  radishes
  • 1 pomegranate seeds
  • ½ red onion
  • 1 tsp curry
  • ½ tsp mustard seeds
  • 2 tsp sesame oil
  • ½ chilli flakes (optional)
  • Fresh coriander leaves
  • ½ lime juice
  • Salt & pepper


Mango rice: Rinse the rice first. Combine in a saucepan two cups of water for one cup of rice, add some salt. Bring to boil, cover and simmer for 40-45 minutes until the liquid is gone. Peel and grate the mango finely. In a pan, heat the oil and temper the cashews, mustard seeds, turmeric and curry. Add the mango and some salt, fry everything in medium heat for a minute. Once ready, mix with the rice.

Warm salad: Peel and cut the sweet potatoes in small cubes. Boil the sweet potatoes in a saucepan until tender. Cut the radishes in thin slices. Remove the seeds of a pomegrate and chop the onion in small pieces. Heat the sesame oil in a pan and add the onion, curry, mustard seeds, chili flakes, curry and salt. Cook for a minute, add the sweet potatoes and radishes, sauté for one more minute. Let it cool before you spread some fresh coriander leaves, lime juice and pepper on the top. Remove and enjoy.

I love to enjoy this dish by combining the rice and salad with chapatis (indian flat bread).


'We love to share'


Sun-dried tomato cream

  • 1 dl  soaked sun dried tomatoes ( soak for 2 hours)
  • 1dl soaked almonds ( soak for 4 hours)
  • 6 cherry tomatoes
  • 1 small garlic clove (optional)
  • 3 tbsp olive oil
  • Fresh basil leaves
  • 2 tsp lemon juice
  • Salt & pepper

Black tapenade

  • 300 gr black olives
  • 1 grated carrot 
  • Fresh oregano and parsley leaves
  • 1 tsp lemon juice
  • 1 small garlic clove (optional)
  • 3 tbsp olive oil
  • Salt & pepper

Broccoli guacamole

  • 2 avocados
  • ½ broccoli
  • 1 lime
  • Fresh coriander
  • ¼ red onion (optional)
  • Salt & pepper

Spicy almonds

  • 2 cups unsalted raw almonds
  • 2 tsp soy sauce (gluten free in this case)
  • 1 tsp olive oil
  • Fresh rosemary

Sun-dried tomato cream: Place the sun dried and cherry tomatoes in a food processor and mix until you get a cream, add the garlic, herbs, lemon, salt & pepper and mix again. Separately blend the soaked almonds until you get small chunky pieces. Combine the tomato cream and almonds. Add some extra olive oil if necessary.

Black tapenade: Place all the ingredients in a blender and mix. Add some extra olive oil on the top.

Broccoli guacamole: Using a blender, mix all the ingredients until you get a smooth cream.

Spicy almonds: Preheat the oven to 200°C. Place the almonds on a covered baking tray. Sprinkle the soy sauce and olive oil over the almonds. Roast in the oven for 15 minutes until they get crispy. Remove  from the oven and add some fresh rosemary leaves. Let them cool.

*You can present the tapas with chopped vegetables as carrots, celery, cucumber or some bread sticks on the side.


'Mixing a little bit of this, a little bit of that'

  • 1 package of soft tofu. 400g
  • 1 zucchini
  • 1/2 yellow pepper
  • 1/2 leek 
  • 3 tsp sunflower seeds
  • 2 tsp curry powder
  • 1 tsp turmeric powder
  • Chili flakes (optional)
  • Fresh basil leaves
  • Olive oil, salt & pepper

Chop the vegetables into small pieces. Heat some olive oil in a frying pan. When the oil is hot, add the vegetables, then the tofu, spices, salt & pepper. Fry on medium heat and mix all the ingredients with a wooden spoon. When the liquid from the tofu is almost completely gone add the sunflower seeds and some fresh basil leaves. Fry for a couple of more minutes. 

Sometimes i eat it with some cucumber slices and a slice of rye bread.


Veggie tower2.jpg
'A basket filled of lovely vegetables'
  • 1 aubergine
  • 2 beet roots (white)
  • 1 celery root
  • Spinach

Ginger-orange dressing:

  • 1 orange ( juice)
  • A piece of ginger
  • 1 tsp honey
  • A handful of hazelnuts
  • 2/3 tsp Olive oil
  • Salt & pepper


The veggie tower: Cut the vegetables in thin slices. Place them on a baking tray with some olive oil on the top and two pinches of salt. Roast the vegetables in the oven. Let them cool. On a plate make a tower using the roasted vegetables, for example one slice of aubergine, then a slice of celery root, some spinachs, then beetroot... repeat the process.

The dressing; make juice from a fresh orange, zest the ginger, add the honey, 2/3 tsp olive oil, salt & pepper. Mix with a spoon. Add some crushed hazelnuts. Drizzle some dressing over the tower. Add some more pepper on the top if you feel for it.