Blend the following well until creamy:

2/3 dl olive oil

1 dl packed fresh basil

2 tbsp lemon

1 tsp apple cider vinegar

2 dates

1/2 dl water or ginger water

good pinch of salt, more than 1/2 tsp

black pepper

We have this two or three times a week. It takes less than 30 minutes to make and is often enough for lunch the next day too.

Mix the following in a large bowl:

Salad leaves

Rucola

Chinese cabbage

Tomato

Cucumber

Pepper

Red onion

2 avocados

Olives

Grated carrot

Grated zucchini

Lemon juice (or lime juice)

Apple cider vinegar

Tamari

Thyme or Basil or Parsley or any combination (dried or fresh)

Salt

Then, add the cooked, drained, warm bean or chickpea pasta (Explore is our favourite brand).

Mix up well. Dish out and add olive oil and balsamic vinegar.

Mix the following and leave for an hour or more:

1 1/2 cup of seed milk

2 tbsp of chia

1 banana

2 or 3 pieces of dried fruit (fig, apricot, date)

pumpkin seeds

sunflower seeds

some frozen swedish blueberries

Blend the following:

10 chillis (remove the seeds)

12 garlic cloves

small fist of fresh ginger (approx. 70g)

Blend the following:

kale (or another leafy vegetable)

1 banana

1 avocado

1 tbs coconut oil

3 dl water

1 medjool date

1/4 of a cucumber

2 sticks of celery

1 tsp of spirulina

1 tbsp linseed oil

2 tbsp shelled hemp seeds

Blend the following:

3 tbsp light miso

small garlic clove

1 tbsp yacon

1 1/2 tbsp vinegar

1 tbsp sesame oil

3 tsp olive oil

2 tbsp water

Good mindfulness exercise, just make this - don’t do anything else at the same time...

3 dl polenta

9 dl water

stir stir stir

As it starts to thicken, add:

salt

pepper

plenty of basil, oregano (or other herbs) - dried or fresh

half a red onion chopped

another 1dl of water

stir stir stir

Just before it is reaching a good thickness, add:

tamari

coconut oil

stir

You’ll see that it is ready. Then you can leave it in the pot at very low temp. Or, place in an oven dish and place in the oven at 150 degrees or so. This will make the top a bit crispy.

Lightly fry:

Onions

Garlic

Shallots

Mushrooms

Then add:

Water

Can of crushed tomato

Concentrated tomato paste

Aubergine

Courgette

Red pepper

Simmer for an hour.

You'll need a dehydrator for this one.

Mix the following:

1/4 cup of sunflower seeds

1 1/2 cups of flax seeds

1 1/2 cups of celery (chopped finely)

1 1/2 cups of water

1 tsp salt

1 tbsp cumin seeds

1 tbsp cumin powder

1 tbsp black sesame seeds

1 tbsp pumpkin seeds

1 tbsp psyllium seeds

Two trays - pour and smooth flat.

6 hours at 42, then turn and 4 hours more.

Blend the following. Then mix with 800 gr cooked black beans (2 tins) or other beans, don’t rinse them too well. Little bit of water from the tin left.

2 heaped tsp organic balti curry paste

1 red pepper

1-2 garlic clove

5 sun dried tomatoes (soak a bit)

2 dates

1 tbsp coconut oil

1 tbsp olive oil

2 tsp apple cider vinegar

chili dried, knives edge

2 dl water

salt & pepper

Sauerkraut

Ruccola

Red pepper or tomato or both

Avocado

Red onion

Tamari

Basil

Salt

Pepper

Blend the following:

900 ml water

1/2 dl shelled soaked hemp seeds

1/2 dl soaked sesame seeds

1 date

1 tsp coconut oil

2 tsp bee pollen

3 tsp maca

2 tsp lecithin

1/2 - 1 tsp cardamom

1 pinch of salt

1/2 tsp vanilla (optional)

1/2 cup black olives

1/2 cup green olives

1 tablespoon capers

2 cloves garlic

2 tablespoons olive oil

1 teaspoon lemon juice

1/4 teaspoon black pepper, or to taste

Big pot, simmer for 1 hour.

1 cup red lentils (rinsed)

1 cup puy lentils (rinsed)

8 cups of water

1 yellow onion

3 cloves of garlic

1/4 of a large white cabbage

1 parsnip or potato

1 large carrot

2 cups of squashed tomatoes

1 tsp curry paste

1/2 tsp garamasala

1 tsp coconut oil

1 tsp tamari

salt

pepper