Apple Crusted Feta

Yesterday we highlighted the benefits of apples so today we have delicious recipe using apples for you!

Ingredients:
1 serving of feta (from sheep’s milk)
1 slice of crisp rye bread
1 apple
1 serving of salad
1 Tbsp marjoram/oregano
Salt and pepper

Preparation:
Preheat the oven to 125-150°F. Use a food processer to blend the rye bread into flour. Cut the feta into slices, place in an oven-safe dish, and heat in the oven. Grate the apple and mix with the rye flour. Heat a pan and toast the apple/rye flour mixture in it and season with salt, pepper and marjoram. Then take the feta and roll it in the toasted mixture. Wash the salad, arrange it on a plate, and then add the “breaded” feta slices on top. Enjoy!

Creamy Broccoli Soup

This smooth and creamy broccoli soup is great for the upcoming fall and winter months.

Ingredients:
1 serving of broccoli
1 cup (250 ml) vegetable broth
1 serving of cream cheese
Cayenne pepper
Nutmeg
Salt and pepper

Ingredients:
Clean the broccoli and cut into small florets. Bring the vegetable stock to the boil and cook the florets in it for about 5 minutes until soft. Take out two broccoli florets and set aside. Add half of the cream cheese to the broth and remaining broccoli and puree in a blender until smooth. Season with cayenne pepper and nutmeg. Arrange the soup on a plate, add the remaining cream cheese and garnish with the reserved broccoli florets. Enjoy!

Roast Beef and Broccoli

Yesterday we highlighted the amazing benefits of broccoli. Today we have an easy and delicious recipe that uses this great vegetable!

Ingredients:
1 serving of roast beef
1 serving of broccoli
1 portion rye bread
1 apple
Salt and pepper

Preparation:
Clean, wash and cut the broccoli into florets. Bring about 2 cups of salted water to the boil in a saucepan. Add the florets and cook until al dente (about 5-8 mins). Drain in a sieve.

Remove the seeds from the apple, cut into eighths and finely chop. Cut the roast beef into 1/4 in (~1cm) wide strips and add to a pan, together with the broccoli and apple. Season with salt and pepper and cook for two minutes.
Arrange everything together on the bread and enjoy!

Tips: For even more flavor try experimenting with different herbs such garlic, rosemary, or chili!

Soybean and Fennel

As promised here is our favorite fennel recipe – this soybean soup with fennel is packed full of delicious herbs.

Ingredients:
1 serving of soybeans
1 serving of fennel
Fresh herbs (parsley, chives, oregano, thyme)
Salt and pepper 

Preparation:
Soak the soybeans in water overnight. Rinse them the next day, add fresh water, and cook the soybeans according to the package instructions.
Wash and clean the fennel (if necessary remove the outer leaves), cut into small cubes, and then roast the fennel in a pan for a few minutes. Then add the fennel to the soybeans and simmer everything for another 10 minutes. Wash the herbs and then chop finely. Season soybeans with salt, pepper and the herbs and enjoy. Depending on how thin or thick your soup is you can also serve it over some rye bread!

Pizza à la Metabolic Balance

Pizza is a universal food that has been adapted many times and today we wanted to share the Metabolic Balance adaptation.

Ingredients: 
1 serving of vegetables (chard, bell peppers, etc.)
½ tomato
1 Tbsp. chopped onion
1 serving of egg
1 Tbsp. water
1 tsp. marjoram/oregano
1 tsp. chopped chives
Salt and pepper

Preparation:
Clean, wash and cut the vegetables into thin strips. Wash the tomato and cut it into small cubes. Whisk the eggs, water, marjoram, salt and chives well with a fork. Cook the onion in a pan then add the chard. After 2-3 minutes add the small cubes of tomatoes. Heat up another pan and distribute the whisked egg evenly in it. Fry the egg like a pancake at medium heat. After 2-3 minutes turn gently and cook on the other side. Place the egg “crust” on a plate and distribute the vegetables and any other toppings evenly over top. Enjoy!

Omelette with Porcini Mushrooms

Omelettes are easy to make and easily adapted for many tastes and meal plans. This recipe uses mushrooms but feel free to substitute with other proteins sources and vegetables!

Ingredients:
2 eggs
150 g or 1 serving of porcini mushrooms
1 Tbsp. chopped onion
1 Tbsp. chopped chives
Salt and pepper

Preparation:

Clean the mushrooms and then thinly slice. Roast the onions and mushrooms in a very hot pan for a few minutes, and season with salt and pepper. Whisk the eggs, season with salt and pepper, and then pour them over the mushrooms and onions. Cook the omelette on both sides and
finally garnish with the chives.

Tip: For extra flavor try adding aromatic herbs such as rosemary or chili for some extra heat.

Stuffed Artichokes

This delicious recipe uses artichokes which are packed full of vitamins and are great for your health!

Ingredients:
1 serving of boiled ham
1 serving of vegetables (artichokes and mushrooms)
1 lemon
Olive oil
Chopped parsley
Salt and pepper

Preparation:
Remove the stem and scaly leaves from the artichoke. Cut off about 1/4 inch from the top of the artichoke. Then place the artichoke immediately in lemon water. Cut the ham and mushrooms into small cubes and roast in oil, season with salt and pepper. Remove from the pan and add the parsley. Then fill artichoke with the ham and mushroom mixture. Place the artichoke in a saucepan with a little oil. Leave to cook covered over low heat for about 35-45 minutes, occasionally pour a little water over the filling so that it does not dry out. Enjoy!

Make Your Own Vegetable Broth

Vegetable broth is super easy to make it home and tastes much better than any powdered mix.

Simply collect your vegetable waste such as parsnip, kohlrabi, or carrot peels, the leaves from broccoli or cauliflower, the ends of root vegetables or herbal stalks, and a few onion peels (avoid adding too much onion or otherwise the broth becomes bitter). Wash and dry the peels and collect enough scraps until you have enough to fill a gallon sized Ziploc bag. 

To get started first boil the vegetable scraps with salt, water, peppercorns, bay leaf, juniper berries and 1-2 cloves. After you have brought everything to boil, reduce the heat and simmer for a good 20 minutes. Then let everything steep for another 15 minutes, season, pour through a sieve, let it cool and freeze portions. This way you always have homemade vegetable broth in the freezer for whenever the need arises.

Avocado, Cheese, and Mango Salad

This fresh salad is packed full of delicious ingredients and bold flavors!

Ingredients:
1 serving of cheese
1 serving of vegetables (1/2 avocado, lettuce, 2 grape tomatoes, 1 tsp. diced shallot)
1 serving of mango
1/2 red chili pepper
1 Tbsp. olive oil
1 Tbsp. apple cider vinegar
1 Tbsp. chopped parsley or coriander
Salt and pepper

Preparation:
Clean, wash and drain the salad. Cut the cheese, avocado, and mango into small cubes. Wash and quarter tomatoes. Wash, seed and finely chop the chili pepper. Whisk the parsley, shallot, chili, vinegar, salt, pepper and oil together into a salad dressing. Set 1/3 of the cheese aside to start the meal with. Mix all of the other ingredients with the dressing. Enjoy!

Turbot with Papaya Salad

This recipe can be adapted to be used with whatever fish is on your plan and tastes wonderful in the summer.

Ingredients:
1 serving of turbot
1 serving of Frisée
1 serving of Papaya
Vegetable Broth
1 slice of Rye bread
Salt and pepper

Preparation:
Cut fresh turbot fillet into medium-sized pieces, pepper and cook in a pan on each side for two to four minutes, depending on the thickness, just before serving. Clean the Frisée, wash and spin dry and cut into strips. Peel the papaya, remove the seeds, and cut the pulp into slices. Mix both together, season with salt, pepper and some broth. Cut toasted bread into cubes and add to the salad. Enjoy!