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

Pickled Mushrooms

Pickling is an excellent way to preserve vegetables, including mushrooms! Give this recipe a try and let us know what you think!

Ingredients:
1 serving of fresh mushrooms
Fresh thyme
1 chili pepper
1/4 cup (65 mL) white wine vinegar
1/2 teaspoon mustard seeds
1 Tbsp. olive oil
Salt

Preparation:
Clean the mushrooms. Cut the chili into rings and remove the seeds. Add the vinegar and spices to a pot and bring to the boil. Then add the mushrooms and cook for 5 minutes. Remove the mixture from the heat and allow to cool. Then pour into a clean jar that can be sealed. Pour the olive oil over the top and allow the mushrooms to soak for at least 3 days in the fridge. Enjoy!

Cauliflower Pizza Crust

In honor of National Pizza Day our recipe for a cauliflower pizza crust! Not only is it super easy to make but can be customized to fit many different meal plans.

Ingredients:
2 pounds cauliflower florets, riced
2 eggs, beaten
1 teaspoon dried oregano
Salt and pepper

Preparation:
Rice the cauliflower in a food processor until it has the texture of breadcrumbs. Cook the cauliflower in a pot of boiling water for four to five minutes. Drain the cauliflower and pat dry. The dryer the cauliflower, the crispier your pizza crust. Mix the cauliflower with the eggs until well combined. Line a baking tray with baking paper and spray with olive oil. Pat the cauliflower mixture into the pan and spray the top with olive oil. Bake for approximately 35 minutes or until golden brown. Top with your favorite sauces, toppings and enjoy!

Photo: Unsplash



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!

Chocolate Gingerbread Pralines

Christmas treats are a must during Advent. In addition to all of the sweet temptations, however, we recommend a healthy snack, completely without refined sugar like these gingerbread pralines.

Ingredients:
60 g walnuts
100 g dates
30 g cocoa
1 tsp gingerbread spice (and/or cinnamon, cloves)

Preparation:
In a food processor blend the walnuts, cocoa, dates, and spices until the mixture comes together. Finally, divide the mass into small portions and shape into uniform balls. Let them dry and the pralines are ready.
We wish you a delicious Christmas season!

Roasted Vegetables with Oyster Mushrooms

Are you in search of a last minute but healthy recipe for Thanksgiving? Well we have you covered with this delicious side dish!

Ingredients:
1 serving vegetables (carrot, parsnip, brussels sprouts, onion)
1 serving oyster mushrooms
1 garlic clove
Salt and pepper
Caraway
Paprika powder,
Fresh parsley
1/3 cup (75 ml) vegetable stock

Preparation:
Clean and wash the vegetables. Cut the carrot into rings and the parsnip into fine sticks, quarter the brussels sprouts. Peel the garlic and chop finely. Roast the vegetables in a 350F oven for 30-45 minutes. Do not wash oyster mushrooms, just clean them with a brush or knife.  In a pan, cook the onion and oyster mushrooms with salt, garlic, caraway, pepper and paprika powder. Deglaze with some vegetable stock and cook gently for 10 minutes. Serve the roasted vegetables alongside the stewed mushrooms and enjoy!