Carrot and Sea Buckthorn Soup

This soup is packed full of vitamins and is the perfect immune booster on a cold day!

Ingredients (4 servings):
600 g carrots 
2 shallots 
1 tablespoon of rapeseed oil 
3 cups (700 ml) vegetable stock 
2 tablespoons of unsweetened sea buckthorn pulp
1/4 cup (50 g) cream 

Preparation:
Wash, peel and coarsely chop the carrots. Peel and finely dice the shallots. Heat rapeseed oil in a pot and sauté the shallots in it. Then add the carrots, steam briefly and deglaze with vegetable stock. Cover and simmer for 25 minutes at low heat, stirring occasionally. Puree the carrots, mix in the sea buckthorn pulp and then add the cream. Season with salt and pepper and serve immediately. Enjoy!

Carrot and Sprout Salad

If you are looking for a light and delicious salad packed full of nutrients and flavor we have the recipe for you!

Ingredients:
1 serving of fresh soybean sprouts
1 serving of carrots
1 pinch of curry powder
1 pinch of salt
1 pinch of freshly ground pepper
Balsamic vinegar

Preparation:
Wash, peel and grate carrots. Heat a pan with a little water and cook the soybean sprouts and the carrot briefly. Season with curry powder, salt, pepper and balsamic vinegar. Allow to cool and serve!

Tip: As an alternative this salad is also delicious raw or with a little bit of fresh chili.

Carrots

Carrots are a versatile vegetable that are delicious when picked straight from farm.

Many people are used to only eating the root but the leaves or tops can also be used! They are great when added to a pesto or blended in a smoothie.

For a smoothie simply puree the tops of 3 large carrots with 1 3/4 cup water (~400 mL), 150 g of baby spinach, a peeled orange, half a mango, and a tablespoon of flaxseed oil together until smoothie. For a colder smoothie try adding a few ice cubes.

Ricotta Casserole – so yummy!

This ricotta casserole is just so yummy! (suitable for Phase 3)

You need:
1 serving of ricotta
1 serving of vegetables (e.g., carrots, broccoli, cauliflower, sugar snap peas)
Spices & Herbs: salt, pepper, marjoram, chives
1 tsp coconut oil

Preparation:
Clean the vegetables, cut them into small chunks and blanch them briefly. Heat a teaspoon of coconut oil in the pan, add the vegetables and sauté for a few minutes until lightly brown. Preheat the oven to 430°F (220°C). Season the vegetables with salt, pepper, marjoram and chives. Remove the pan from the heat, add the ricotta, put everything together in a casserole dish and bake in the oven for 7 minutes. Enjoy!

MB 03-02 - Ricotta-Auflauf

Oyster Mushroom Recipe – so yummy!

Always tastes good: our winter vegetables with oyster mushrooms

Ingredients:
1 serving vegetables (carrot, parsnip, Brussels sprout, onion)
1 serving oyster mushrooms
Spices: 1 clove of garlic, sea salt, fresh ground pepper, caraway, paprika
Herbs: chopped parsley
75 ml vegetable stock

Preparation:
Clean and wash the vegetables. Slice carrots into rings and the parsnip into fine sticks, quarter the Brussels sprouts. Peel garlic and chop finely. Blanch the vegetables briefly in salted water. Steam onion, garlic and caraway and add the blanched vegetables.
Do not wash oyster mushrooms, just clean them with a cloth or knife. Sauté oyster mushrooms with salt, pepper and paprika (no oil). Deglaze with some vegetable stock and cook gently for 10 minutes.
Add some of the oyster mushrooms and the broth to the vegetables. Puree with a blender. Add the remaining oyster mushrooms and plenty of chopped parsley on top and serve hot.

MB 01-09 - oyster mushrooms

Classic Recipe: Our Chicken Curry – Simply Delicious!

MB 08-31-2019

Delicious Recipe for Phase 3 (Relaxed Conversion)

Ingredients for one serving:
160 g carrots
garlic 1 clove
150 g chicken breast without skin
2 TBsp coconut oil
1 TBsp red curry paste
200 ml coconut milk
sea salt

Preparation:
Wash and clean carrots, cut into slices and chop garlic. Wash chicken breast under cold running water, dry with paper towel and cut into 1″ pieces. Heat sunflower oil in pot, fry garlic and curry paste, add chicken and carrot, fry briefly.
Add coconut milk and bring to the boil once, then let it simmer at a low for 10 minutes. Season with salt. Enjoy your meal!

Born to be a Glamour Root

MB 08-17-2019

Do you have a favorite recipe for carrots? We love them in every variation, but freshly pulled out of the ground, carrots taste the best!

After shopping, carrots should be taken out of their packaging immediately and preferably stored in the vegetable drawer of the fridge. We also advise always removing the top greens before storing, but don’t throw them away! Carrot greens are far too good not to use – we suggest adding them to a green smoothie like this one … simply mix the green stems from three carrots with 400 milliliters of water, 150g baby spinach or romaine lettuce, a peeled orange, mango and banana with a tablespoon of cold pressed flax seed oil! 

This is dining at its best – it not only tastes great, but it also provides plenty of energizing power and goodness!

By the way, did you know that the naturally contained alpha and beta carotene in carrots are a precursor of vitamin A? This is what makes carrots healthy “eye and skin vegetables”. In addition they have lovely B vitamins and vitamin E plus an excellent level of the minerals magnesium, phosphorus, calcium and iron as well as the fiber pectin.  

A couple of tips: … always add a little oil to your carrot dishes, otherwise the containing fat-soluble vitamins cannot be used to their fullest.
Secondly if your carrots should go slightly soft, simply wrap them in a moist kitchen towel or put them in water. Voila, they will become crisp again! (This rejuvenating tip applies to all root vegetables.)