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

Grilled Steak with Cabbage Slaw

What do we at Metabolic Balance like to grill? One thing is for sure: Lots of fresh, natural ingredients – especially deliciously prepared and combined. Today we have an easy grilling recipe that fits that description!

Ingredients:

1 serving of beef steak

1 serving of vegetables (cabbage and bell peppers)

Salt, pepper, nutmeg

Vinegar

Fresh chives

Preparation:

Clean cabbage and cut into thin strips. Mix a pinch of salt with the cabbage and let stand for about 15 minutes. Halve the bell peppers, clean, wash and cut into strips. Season the steak with salt and pepper. Cook on the grill for 6-8 minutes while turning. Wrap the steak in aluminum foil and let rest for about 10 minutes. Wash chives, shake dry and cut into small rolls. Mix bell peppers, chives, vinegar and cabbage, season with salt and pepper. Plate the steak and cabbage salad and enjoy!

Summer Caprese Salad

Summer is the best season for juicy and flavorful tomatoes. One of easiest yet delicious dishes using tomatoes is a simple caprese salad, perfect for a summer lunch or dinner!

Ingredients:
2 large tomatoes
Fresh mozzarella
Fresh basil leaves
Balsamic vinegar
Salt and pepper

Preparation:
Cut the tomatoes and mozzarella into 1/4 inch thick slices. Then on a plate layer in alternating fashion the mozzarella and tomato slices. Season with salt and pepper and drizzle lightly with balsamic vinegar. Then decorate the top with the fresh basil leaves and enjoy!

Tips: To make it more of a salad you can layer the mozzarella and tomatoes on a bed of fresh arugula or spinach. You can also drizzle olive oil over the salad or add olives for additional flavor.

Peach Mango Smoothie

This smoothie packed full of delicious fruits and perfect for a hot summer day!


Ingredients:
1 cup frozen mango chunks
1 cube-sized piece of ginger
1 cup frozen peaches
1 tsp turmeric
Water
Ice cubes

Preparation:
Put all ingredients except the ice cubes into a blender and blend. Add the ice cubes and blend until smooth. Enjoy!

Tips: For extra nutrition feel free to add greens such as kale or spinach.

Grilled Eggplant

Today we have a delicious summer recipe for you: grilled eggplant. This dish is super simple to prepare and perfect for sharing with friends.

Cut the eggplants in half, score the flesh, and then cook on the grill or in the oven until the eggplant is nice and soft. While the eggplant is cooking, take yogurt (according to your plan) and season with salt and pepper and any other spices (cumin, red pepper flakes etc.). Remove the eggplant from the grill and serve with the yogurt and fresh herbs (mint, parsley etc.). This recipe also works great with other vegetables such as zucchini and bell peppers.

Tip: Sprinkle the eggplant with salt and allow to sit on a paper towel for 10-15 minutes. This removes some of the water and allows for faster cooking.

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!

Wild Herbs with Goat Cheese and Pomegranate

This delicious salad is perfect as a light lunch or dinner! Give it a try and let us know what you think.

Preparation time 16 minutes

Ingredients:
4 – 5 Tbsp. of goat’s cream cheese
1 small bunch of chives
1 shallot
1 Tbsp. of hazelnuts
2 Tbsp. of pomegranate seeds
3 Tbsp. of olive oil
1 Tbsp. of white wine vinegar
1 tsp Dijon mustard, coarse-grained
Cress according to taste
2 handfuls of wild herbs

Preparation:
In a small bowl, season goat’s cream cheese with sea salt and pepper and shape into praline-sized balls. Place on a plate, cover and briefly put in the freezer to set. In the meantime, prepare the toppings by rinsing the chives under cold running water, dabbing dry with paper towel and cutting into fine rings. Peel and halve the shallot and cut into fine cubes. Mix both ingredients together and set aside as a topping. Briefly toast hazelnuts in a pan all around, without adding fat, over medium heat. Then chop finely and set aside as another topping. Remove goat’s cream cheese balls from the freezer and roll each in a topping, creating a colorful variety. Then put in the fridge. Mix a dressing of olive oil, white wine vinegar, Dijon mustard and cress, and season with sea salt and pepper. In a large bowl, mix wild herbs with the dressing. Arrange equally in 2 bowls, or in deep plates, and arrange goat’s cream cheese pralines and pomegranate seeds on top. 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