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