Category: metabolic balance recipe

Asparagus Salad with Avocado and Parmesan

Asparagus is an amazing vegetable that pairs beautifully with lemon and parmesan in dishes such as this salad.

Ingredients:
2 tbsp. olive oil
One bunch of green asparagus
1 shallot
1 small piece of Parmesan
1 lemon
1 avocado
1 small green chill pepper
Salad or salad mix of choice
Salt and pepper

Preparation:
Heat 1 tbsp. of olive oil in a small pan over medium heat. Rinse the asparagus under running cold water and cut off the ends before cutting into bite-sized pieces. Peel the shallot and cut into very fine rings. Add the shallot to the pan and cook for a few minutes until translucent. Add the asparagus into the same pan and cook over medium heat for a few minutes until al dente. Season to taste with salt and pepper, remove from the heat and set aside. Slice the parmesan thinly. Cut the lemon in half, and juice the lemon. Cut the avocado in half lengthwise, remove the pit and remove the flesh. Cut the avocado lengthwise into slices and sprinkle with a little lemon juice. Remove the seeds from the chili pepper and cut into very fine rings. Add the remaining olive oil, lemon zest and chili to the lemon juice in a jar. Season with sea salt and pepper and shake with closed lid to a dressing. Arrange salad, avocado, asparagus, onion and parmesan in a deep plate and season with the dressing.

Egg and Asparagus Salad

Looking for fresh salad to enjoy? Well we have the perfect recipe for you! Give this egg and asparagus salad a try and let us know what you think. If aniseed is not your cup of tea feel free to exclude it.

Ingredients:
1 serving of green asparagus
1 tsp. white onion
1 hard-boiled egg
1/4 cup (50 ml) vegetable broth
1 Tbsp. balsamic vinegar
Salt, pepper, pinch of aniseed (optional)

Preparation:
Peel the asparagus and cut into 1.5 inch (4 cm) pieces. Heat a pan over medium heat and sauté the onions briefly. Then add the asparagus and the vegetable broth. Cook until everything is al dente and then remove the pan from the heat. Add the balsamic vinegar and season to taste with salt, pepper and aniseed. Set the mixture aside to cool. Peel the hard-boiled egg and cut into bite-sized pieces. Once the salad is cooled, add in the egg and place in the fridge for at least 30 minutes to allow the flavors to mix.
Enjoy!

Wild Garlic Soup

With spring right around the corner, it is the perfect time to incorporate seasonal produce such as wild garlic into delicious dishes such as this soup.

Ingredients: 
1 serving of leeks
1 cup (250 ml) vegetable broth
25g wild garlic 
1 serving of cream cheese or feta
Ghee
Salt, pepper
Lemon juice or apple vinegar

Preparation:
Cut the leeks lengthwise and wash well. Then slice finely and cook in the ghee over medium heat until the leeks start to gain some color. Deglaze the pan with the broth, cover, and simmer. Wash the wild garlic and cut into fine strips. Put a small handful of the cheese aside and the rest along with the wild garlic to the broth. Add everything into a blender and puree until smooth. Season with salt, pepper, and vinegar or lemon juice to taste. Serve immediately with the remaining cheese and toasted rye bread for a delicious lunch or light dinner.

Baked Beans On Toast

Beans are a great plant based protein source and a perfect ingredient for an easy and delicious breakfast.

Ingredients:
Beans (stick to one type only)
Rye bread
White onion
Tomato, red bell pepper, or pumpkin
Smoked paprika
Cumin
Chili powder
Salt and pepper

Preparation:
In a pan, saute the onion, tomato, bell pepper, or pumpkin with a little water until very soft. Add in the spices and beans well until heated through. Toast the bread. Put the beans on toast and serve the extra vegetables as a side dish. You can also add a delicious mash-up avocado. Enjoy!

Adapted: Metabolic Balance Australia and New Zealand

Spring Herbal Drink

It’s time for a spring cleaning the bitter way! A spring cure rich in bitter substances stimulates the metabolism in a natural way. This wonderful herbal drink shows you how delicious it can taste.

Ingredients (1 serving):
5 dandelion leaves
Handful of parsley
Handful of chervil
5 leaves goutweed
Salt and black pepper
1/2 tablespoon of oil
1 cup (250 ml) milk, soy milk or oat milk

Preparation:
Wash, pluck and finely chop the herbs. Then add everything to a blender, season and add oil and milk. Puree the whole thing finely, serve in a beautiful glass with ice and garnish with more herbs if desired. Delicious!

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.

Photo: Unsplash

Mandelade

Almonds and sunflower seeds together make a particularly high-quality source of protein. With this protein power pack you can start the day.

Ingredients:
40 g almonds
30 g sunflower seeds
1⁄2 apple
1 pinch of cinnamon

Preparation:
Now it’s time to get the almonds ready and go! Simply puree all ingredients together and enjoy.

Spicy Green Cabbage with Mango

Are you looking for healthy and delicious recipes? Well we have a great one for you today! This spicy green cabbage with mango, is tasty and boost your metabolism!

Ingredients:
1 serving of vegetables (green cabbage, leek, mushrooms)
1 serving of diced mango
Sea salt and black pepper
1 clove of garlic
1 chili pepper
Fresh ginger
Cardamom
Coconut oil
1/4 cup vegetable stock

Preparation:
Clean, wash and cut the cabbage. Halve, wash and finely chop the leeks. Rub the mushrooms with a dry cloth and cut into quarters. Halve the chili pepper lengthwise and remove the seeds, cut into large cubes. Peel and finely dice garlic and ginger. Heat oil, fry garlic, ginger and leek until translucent, add chili and cardamom. Add the mushrooms as well and steam for 3 minutes. Then add the cabbage and cook for another 3 minutes. Deglaze with vegetable stock and let it stew for 5 minutes, season with salt and pepper. Finally, add half a portion of diced mango and enjoy the rest of the mango for dessert. Bring to the boil again and season to taste. Simply add a protein of your choice. Enjoy!

Mango and Bell Pepper Bean Dip

This creamy bean dip with mango and bell peppers is perfect to serve with bread or crackers.

Ingredients:
1 serving of white beans
1 serving of bell peppers
1 serving of mango
1 serving of whole rye bread 
Vinegar
Vegetable broth
Mixed herbs (ex: smoked paprika, chili, garlic powder etc.)
Salt and pepper

Preparation:
Soak the beans overnight, cook in water for about 40 minutes. Drain the water and leave the beans to cool. Add salt and pepper to the beans and puree with a splash of vinegar and broth. Wash and clean the peppers, cut into small cubes and add to the beans along with the mango and herbs of your choice and puree until smooth. If the mixture is too firm, stir in a little water, season to taste. Enjoy the dip with bread or crackers!

Curry Tofu with Brussels Sprouts

This curry tofu recipe is super simple to prepare and perfect as a lunch or dinner!

Ingredients:
1 serving of smoked tofu 
1 serving of vegetables (e. g. cauliflower and Brussels sprouts)
Olive oil
Curry powder
Salt and pepper
Black sesame seeds

Preparation:
Wash the vegetables and blanch them in salted water. Roast the sesame seeds in a dry pan and set aside. Cut the smoked tofu into cubes. Heat olive oil with curry, add the tofu, and add the vegetables. Cook for a few minutes over medium heat to allow the flavors to mix. Sprinkle with sesame seeds before serving and enjoy!