Homemade Hummus

Making hummus at home is easy and delicious so give this recipe a try!

Ingredients:
1 1/2 cups of cooked chickpeas (one 15 oz. can drained)
1/2 cup of tahini
2 garlic cloves
1/2 tsp. cumin
1/2 tsp. salt
1/2 tsp. pepper
Olive oil
Lemon juice
Water

Preparation:
In a food processor, mix the garlic cloves and tahini until smooth. Then add half of the chickpeas and blend. Add the remaining chickpeas, cumin, salt and pepper, and process until smooth. Add lemon juice and olive oil to taste and blend. For looser hummus, add one tablespoon of water at a time until the desired consistency is achieved. Serve with vegetables or pita or rye bread and enjoy!

Tips: For more flavor or variety consider adding chili powder or herbs such as basil or cilantro.

Photo: Unsplash

Easy Grilling Marinade

Today we want to share a recipe for a delicious barbecue marinade that is easy to make and perfect for a summer night!

Ingredients:
1/2 cup (125 mL) rapeseed oil
1 large grated onion
1 Tbsp. freshly chopped parsley
2 Tbsp. balsamic vinegar
2 garlic cloves (chopped)
Smoked paprika and red pepper flakes
Salt and pepper

Preparation:
Mix all of the ingredients together. Place any type of protein or vegetable in the marinade for at least three hours, or even better overnight before grilling. Enjoy!

Pineapple Shrimp Salad

This sweet and savory salad is easy to put together and delicious!


Ingredients:

1 baby pineapple
1 red chili pepper
1 garlic clove
4 tbsp. of olive oil
6 shrimps
1 tbsp. balsamic vinegar
1 tsp. Dijon mustard, coarse-grained
1 handful of lettuce, ready for use

Preparation:
Remove the skin of hte pineapple, remove the dark spots and cut into bite-sized pieces. Rinse chili pepper under cold running water, cut in half, remove ends and core and chop finely. Peel and crush the garlic clove and place in a bowl with the chili, half of the olive oil and the shrimp to marinate. Season with sea salt and pepper, let marinate briefly. Heat a medium frying pan over high heat without adding any fat and briefly fry the shrimp in it on both sides until golden brown. Make a dressing from remaining olive oil, balsamic vinegar and Dijon mustard. Season with sea salt and pepper. Finally, add pineapple to shrimp, mix in and fry briefly. Then let cool. Marinate the lettuce with dressing in a large bowl, mix in pineapple and shrimp, and enjoy!

Beetroot Strawberry Smoothie

This delicious and vibrant smoothie is perfect for a hot summer day.

Ingredients:
2 handfuls of strawberries, ready for use
1 piece of ginger the size of the tip of a thumb, grated
3 sprigs of mint, plucked
3/4 cup (200 ml) beetroot juice
1/2 cup (100 ml) coconut water
5 ice cubes

Preparation:
Place all ingredients except the ice cubes one after another in a blender and puree to a fine smoothie. Add ice cubes and mix until they dissolve. Spread smoothie on highball glasses and enjoy immediately.



Strawberry-Banana Ice Cream

Today we have an easy and delicious ice cream recipe for you that is perfect for a hot a summer day!

Ingredients:
2-3 frozen bananas
1/2 cup of frozen strawberries
1/2 cup of milk


Preparation:

Add all the ingredients to a blender and puree until smooth. Enjoy!

Tips: Feel free to substitute other berries or fruits such as pineapple or mango for the strawberries. For a thicker or thinner consistency increase or decrease the amount of milk.

Photo: Unsplash

Lentil Chard Curry

This lentil and chard curry is perfect served over rice and absolutely delicious!

Ingredients:
1 serving of red lentils
1 serving of vegetables (chard, onions, and carrots)
1 serving of mango (or fruit according to plan)
Curry powder
Turmeric
Cumin
Vegetable broth
Fresh ginger
Fresh garlic
Fresh mint

Preparation:
Wash the lentils and cook for 10 minutes. Cook the onion cubes, chopped garlic and chopped ginger in some vegetable stock. Add cleaned, chopped and peeled vegetables and simmer for 5 minutes. Add the cooked lentils to the steamed vegetables and bring to a boil. Add the fruit of your choice, cut into small pieces, and season, taste and finally add the chopped mint. Enjoy!

Arugula Salad with Mango Dressing

This delicious salad is a perfect side dish and packed full of bold flavors!

Ingredients:

1 serving of vegetables (olives and arugula)
1 Tbsp. of chopped shallots
1 serving of mango
Balsamic vinegar
Salt and pepper

Preparation:
Pureé the olives with balsamic vinegar, salt and pepper. Peel the mango, remove the flesh from the core and cut into small cubes. Purée some of the cubes with the dressing, set aside the rest. Add the shallots to the dressing. Wash, clean and dry arugula. Mix with the mango cubes and the dressing. Pair the salad with any protein according to your plan – a fish fillet or tofu are two delicious options.

Duck Breast with Spinach and Papaya

Today we have a particularly delicious recipe for you that pairs duck with papaya .

Ingredients:
1 serving of duck breast (without skin or protein of your choice)
1 serving of spinach
1 serving of papaya
Ginger
Cinnamon
Salt and pepper

Preparation:
Wash the duck breast, cut into small pieces, and cook in a pan over medium heat. Then add a little water and let it simmer. Season with salt and pepper. Peel the papaya, remove the seeds and cut into small pieces. Season the papaya with ginger and cinnamon. Wash the spinach and spin it dry. Add the papaya and spinach to the duck and simmer over medium heat for 10 minutes. Enjoy!

Celery Root Hash Browns with Almonds

This unique take on hash browns is absolutely delicious and definitely worth giving a try!

Ingredients (1 serving):
3 Tbs. almonds
5 Tbs. sunflower seeds
1/2 cup (100 g) celery root
2 Tbs. of rapeseed oil
1 Tbs. fresh parsley
Salt and pepper

Preparation:
Heat a pan over medium heat and roast the almonds and sunflower seeds. Let the mixture cool and then chop into small pieces. Wash, clean, peel and roughly grate the celery root. Heat a pan with the rapeseed oil and cook the celery root. Add the almond/sunflower seed mixture and season with salt and pepper. While cooking the celery root, push the mixture together with a spatula so that hash browns form. Flip the hash browns and cook on the other side until golden brown. Arrange the hash browns on a plate and serve with parsley.

Turbot with Savoy Cabbage

After introducing savoy cabbage yesterday we wanted to share a delicious recipe using it today. Give this recipe a try and let us know what you think!

Ingredients:
1 serving of turbot
1 serving of savoy cabbage
1 apple
Vegetable broth
Salt and pepper

Preparation:
Cut the turbot fillet into medium sized pieces, season with salt and pepper, and then cook in a pan for two to four minutes, depending on the thickness, just before serving. Clean the savoy cabbage, remove the hard stalk, wash, drain and slice into thin strips. Heat a pan over medium heat and cook the cabbage for 3 minutes. Wash, quarter, pit, and dice the apple and add to the savoy cabbage. Add the vegetable broth and simmer for 10 minutes and season with salt and pepper. Serve the turbot on a bed of the cabbage and apple mixture. Enjoy!