Pinto Bean “Meatballs”

Today we have a great recipe for pinto bean “meatballs”. These are packed full of protein and can be served with a salad or with pasta.

1 serving of pinto beans
1 serving of vegetables (parsnip, zucchini, cabbage turnip, red onion)
1 garlic clove
Curry powder
Vegetable broth
Rapeseed oil
1 slice of crispbread

Soak the beans overnight, drain, add fresh water and then cook for 1 hour. Wash the vegetables, clean and grate 1/3 finely and cut the rest into strips to eat as a side. Sauté the onion cubes with garlic, add the grated vegetables and cook until soft. Finally add the herbs and then take off the heat to cool. Blend the crispbread into flour in a food processor. Drain the beans and save some broth, then puree the beans with some broth into a smooth consistency. Add the steamed vegetables and puree everything together. Season as needed and then depending on the consistency, add the crispbread flour until the mixture sticks together. Form small balls and then bake until crisp on the outside. Enjoy!

Stuffed Zucchini

This recipe is a unique twist on stuffed zucchini but very delicious!

1 serving of yellow lentils
1 apple, diced
1 serving of vegetables (e.g. zucchini, leek, 1 teaspoon of onion cubes)
1 tablespoon of oil
1 tablespoon of chopped parsley
Curry powder
Vegetable broth
Salt and pepper

Take the zucchini and cut in half length wise. Then boil until al dente in salt water with caraway, drain and set aside to cool. Wash the apple, remove the seeds and dice into cubes. Sauté the apple and onion cubes in oil until translucent, season with cinnamon and deglaze with some vegetable broth. Let the apple sauce simmer for a few minutes and then puree using a blender. Wash the lentils, cook them for 10 minutes, then add the washed and cut leek. Cook for another 8 minutes and season with salt, pepper, nutmeg, vegetable broth, and some vinegar. Take the cooked zucchini and hollow out the center with a spoon, fill with the lentils and top with the apple sauce. Sprinkle the parsley over it and enjoy!

Nutty Vegetable Dip

This dip is great for dipping vegetable sticks and is a great quick meal.

1 serving of spread made from pumpkin/sunflower seeds
2 Tbps. of fresh chopped herbs (rosemary, oregano, basil, etc.)
50 g cucumber
100 mL (~1/2 cup) olive oil
2 cloves of garlic
Fresh chili pepper
Salt and pepper

Roast the seeds in a dry pan and then set aside to cool down. Peel the garlic cloves, wash chili pepper and cucumber and cut everything into small pieces. Place all ingredients in food processor or blender and puree until smooth. Season with salt and pepper. Pour into a glass and pour a bit of the remaining oil over top. Serve with vegetables sticks and enjoy!

Mushroom Salad

This mushroom salad with bread cubes is a great blend of sweet and savory and is perfect for summer.

1 serving of oyster mushrooms
1 serving of lettuce
1 serving of papaya
A few drops of vinegar
Salt and pepper
Fresh garlic
Wholemeal rye bread

Clean the lettuce, wash it and spin it dry. Chop the garlic finely. Cut the mushrooms into bite-sized pieces. Halve the papaya, remove the seeds with a spoon and then remove the pulp with a spoon or knife and cut into slightly larger cubes. Heat a pan and cook the mushrooms and garlic until soft. Arrange mushrooms, lettuce, and papaya cubes on a plate, drizzle with vinegar, and season lightly with salt and pepper. Cut the bread into cubes, season and roast in a coated pan until crisp. Add to the vegetables and give everything a quick toss. Enjoy!

Tip: For extra flavor try adding other spices or herbs such as chili.

Meat Patties with Zucchini Puree

This recipe is easy to prepare, packed full of flavor, and can be adapted for many plans!

1 serving of ground meat
Chopped onion
1 serving of vegetables (we recommend zucchini)
Vegetable broth
Chili powder
Fresh herbs (parsley, basil, etc.)
Salt and pepper

Mix the ground meat with chopped onions, salt, pepper, chili powder, and paprika. Take the mixture and form small patties. Cook the patties for a few minutes on each side in a pan over medium heat. Wash the zucchini and cut it into small pieces and simmer in a saucepan with vegetable broth until soft. Add the cooked zucchini to a blender along with fresh herbs such as basil and blend until smooth. Season the puree with salt and pepper and serve with the meat patties. Enjoy!

Summer Power Smoothie

On hot summer days, a cold smoothie is not only refreshing but also a great energy boost!

250 g carrot 
1 kiwi (or 1 apple)
1 tablespoon oil
Ice cubes or cold water

Wash and peel the carrot and then cut into chunks. Peel the kiwi and put aside a slice for the garnish. Juice the carrot and kiwi with a juicer and pour into a blender. Add the oil and ice cubes and then blend until creamy. Cut the kiwi slice and fix it to the edge of the glass. Enjoy!

Tip: It is best to drink this smoothie with a meal or you can make it into a main meal by adding a protein source from your plan.

Grilled Plums

Although we usually associate grilling with savory dishes, the grill is also a great tool for desserts. Many fruits such as plums (which we are using here) and pineapples are wonderful when cooked on the grill!

1 serving of fresh plums
1 teaspoon of cinnamon
1 teaspoon of sesame seeds
1 teaspoon of olive oil

Remove the pits from the plums, quarter them, and then sprinkle with cinnamon and sesame seeds. Coat two sheets of aluminium foil with olive oil, add the plums, and then wrap the foil around the fruit. Put the plum package on the grill and leave the fruit to braise in their own juice for about 20 minutes at low heat. Enjoy!

Summer Bread Spread

Today we have a delicious spread for the summer season that is packed full of flavor!

1 serving of seeds (sunflower seeds, pumpkin seeds, etc.)
1 serving of strawberries
1 serving of avocado
1 serving of rye bread

Roast the seed mixture in a dry pan until you smell a nutty aroma and then remove from the heat to cool down. Remove the pit and pulp of the avocado and cut the pulp into small cubes. Puree the strawberries with the avocado and a third of the toasted seeds (add a little bit of water for easier blending). Place the spread on toasted rye bread and sprinkle with the remaining seeds. Eat a few of the seeds first, then enjoy the bread and spread!

Tip: Strawberries can be replaced by other fruits such as apples!

Summer Vegetable Soup with Chickpeas

This soup is a great way to use up any leftover produce and is packed full of flavor!

1 serving of chickpeas
1 serving of vegetables (ex: carrot, zucchini, celery, beans)
1/2 chopped tomato
1 Tbsp. chopped onion
1/2 garlic clove
1 ¾ cup (400 ml) vegetable stock
Marjoram (can substitute oregano)
Bay leaf 
Fresh chives
Salt and pepper

Soak the chickpeas overnight by placing them in a bowl and covering with water. The next day, drain the excess water and add the soaked chickpeas to a pot. Add 4 cups (1L) of cold water. Bring to the boil, then cover and cook over low heat for about an hour until the chickpeas are soft. In the meantime, wash, clean or peel the vegetables. Cut carrots, zucchini, and celery into thin slices. Peel the onion and garlic and dice finely. 

Cook the onion and garlic over medium heat in a large pot until translucent. Add the broth and then bring the mixture to the boil. Add the vegetables to the broth one after the other and bring everything to the boil again. Add marjoram and bay leaf, salt, and pepper. Cover the soup and let it cook for about 10 minutes over low heat. Drain the chickpeas and then add them to the soup along with the tomatoes. Simmer the soup on low for another 5 minutes. Wash the chives, shake dry and cut into fine rolls. Sprinkle the soup with chives. Enjoy!

Grilling Marinade

Are you on the lookout for a marinade that is both healthy and delicious? Well then we have the recipe for you today! Many ready-made marinades at the store are full of sugar and other ingredients that are not good for your metabolism. Making a marinade at home is therefore not only much better for you but is also quick and easy!

We recommend trying this marinade:
Mix 1 cup (¼ L) of rape seed oil with 1 teaspoon of sea salt, freshly ground pepper, 1 large grated onion, and 1 tablespoon of freshly chopped parsley. For more flavor you can add 2 chopped garlic cloves and/or other seasonings such as paprika, or chili. Put the barbecue food in it for at least 3 hours, preferably overnight and then grill.