Vegetable-Lentil-Soup

As the days get shorter and the autumn weather takes hold, we need to get cozy with some comfort-food! So today we present a delicious vegetable-lentil soup.

MB 10-15 lentils

You will need:
1 serving lentils
1 serving vegetables (pumpkin, broccoli, leek)
Spices: chili, 1 clove of garlic, salt, pepper, curry powder, marjoram, ½ tbsp. chopped parsley
250 ml vegetable stock

Preparation:
Wash the lentils, cook with fresh water until al dente and drain. Wash, clean and chop the vegetables. Sauté the vegetables with a little oil, garlic, chili and fill up with vegetable stock, add the lentils, season to taste and cook until soft. Add fresh parsley before serving.

Enjoy with a serving of fresh sourdough Rye bread!

Summer Fun – Happy & Healthy BBQ

MB 09-16-2019

We’re often told that barbecuing food isn’t healthy for us! So let us gather a few tips so that you can get your BBQ going healthily without the release of cancer causing substances.

Use good quality charcoal or briquettes without chemical residues
Always try to prevent fat from dripping onto glowing embers to avoid harmful smoke
Do not use smoked or salted meat for grilling
Do not attempt to reduce or extinguish flames with alcohol such as beer, wine or similar drinks
It is better to grill in foil, or foil trays and baskets rather than directly on the grill

Invite family and friends and enjoy the rest of the BBQ season!

Easy & Delicious: Grilled Salmon with Bell Pepper Puree

MB 08-12-2019

1 serving salmon fillet
1 bell pepper
Spices: herb salt, pepper, vinegar

Wash and dry salmon, drizzle some vinegar on the filet, season with herb salt and pepper to taste, and grill for about ten minutes. Cut the bell pepper in half, remove the stalk, seeds and partitions and place the bell pepper in the grill with the skin side up for about four minutes until the skin is slightly charred. Peel the skin, chop the pulp coarsely, puree in a NutriBullet or mixer. Pour the puree over the fish and serve.
Enjoy your meal!

Nothing Beats a Home Cooked Meal! Our Roasted Cabbage Noodles are Absolutely Delicious!

MB 08-05-2019

Ingredients for 1 Serving:
1 serving grated cheese
1 serving green or pointed cabbage
1 serving rye crisp bread
Herbs and spices: caraway or cumin, 1 TBsp. olive oil

Preparation:
Crumble rye crisp bread, cut green and pointed cabbage into fine stripes. Roast bread in a dry pan and then put aside. Stir-fry the cabbage in a pan, add the roasted bread and season to taste with some caraway or cumin. Sprinkle with grated cheese and roast until crispy. Serve immediately. Enjoy your meal!