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

Summer Spread

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

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

Preparation:
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!

Duck Breast with Spinach and Papaya

This recipe pairs duck breast with spinach and papaya for a dish that is perfect for the summer.

Ingredients:
1 serving of duck breast (without skin)
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 coated pan over medium heat. Add some water and let it simmer over low heat. Season with salt and pepper. Peel the papaya, remove the seeds and cut into pieces. Season the pulp with ginger and cinnamon. Wash the spinach and spin dry. Add papaya and spinach to the meat and simmer over medium heat for 10 minutes. Enjoy!

Kohlrabi Fennel Salad

This delicious salad is perfect paired with a protein for a great lunch!

Ingredients:
1 serving of feta
1 serving of vegetables (kohlrabi, fennel)
1 Tbsp. of flaxseed oil
1 Tbsp. of apple cider vinegar
1 serving of strawberries
Salt and pepper

Preparation:
Cut all the ingredients into small pieces. Mix the apple cider vinegar and flaxseed oil to make the dressing and then pour over all of the ingredients. Serve with your protein of choice and enjoy!

Kohlrabi Carpaccio with Melon

Today we have a spicy version of a carpaccio packed full of flavor.

Ingredients:
1 serving of seeds (2/3 pumpkin seeds, 1/3 sunflower seeds)
1 serving of melon
1 serving of vegetables (e.g. kohlrabi and arugula)
Fresh ginger
1/2 chili pepper
Vinegar
Salt and pepper

Preparation:
Roast the seeds in a dry pan and allow to cool. Peel the kohlrabi, slice thinly and season with salt. Remove the seeds from the melon, cut into thin slices and remove the skin. Wash arugula, drain and spread on a plate. Place the melon and kohlrabi alternately on top in a fan shape. Wash chili, cut into thin rings and sprinkle over it. Grate the ginger, and mix with the pepper and vinegar. Allow to marinate for about 10 minutes and then add the seed mixture, and add this to the arranged kohlrabi and melon.

For those who don’t like it that hot, you can omit the chili altogether and just stick with the ginger and vinegar!

Avocado Kiwi Spread

This creamy and delicious spread is perfect for the summer! Give it a try and let us know what you think!

Ingredients:
1 serving of a mixture of seeds (ex: pumpkin or sunflower seeds)
1 serving of kiwis
1 serving of avocado
1 serving of toasted rye bread

Preparation:
Toast the grain mixture in a dry pan and then let it cool down. Remove the peel of the avocado and the kiwi. Puree kiwi with avocado and a third of the seed mixture. Place the spread on the bread and sprinkle the remaining seeds over it. Eat a few seeds first and then enjoy the bread!

Kiwi Power Smoothie

This smoothie is super refreshing and perfect for a hot summer day!

Ingredients: 

250 g carrot 
1 kiwi (or 1 apple)
1 Tbsp. of oil

Preparation:

Wash and peel the carrot and then cut into small pieces. Peel the kiwi and put aside a slice for the garnish. Juice the carrot and kiwi with a juicer and place them in a blender. Blend with the oil and pour it into a glass. Take the kiwi slice and fix it to the edge of the glass. Enjoy!

Tip: Drink the smoothie with a meal or as a main meal by combining it with a protein source from your plan. Especially on hot summer days, you can put some ice cubes into the blender to make this even more refreshing.

Strawberry Arugula Salad with Monkfish

This tasty combination of arugula and strawberries is perfect for the beginning of summer!

Ingredients:
1 serving of monkfish (or a protein according to your plan)
1 serving of arugula
1 Tbsp. of chopped onion
1 serving of strawberries
1 Tbsp. of balsamic vinegar
Oil
Salt and pepper

Preparation:
Wash the arugula and pat dry. Wash the strawberries and cut them into slices. Peel the onion and then cut into fine strips. Mix the balsamic vinegar with salt and pepper and a little oil. Season the fish with salt and pepper and then cook in a pan with a little oil in a pan for about 2 minutes per side. Spread the arugula on a plate, add the strawberry slices and onion and sprinkle with the vinegar dressing. Place the fish next to it or on it and enjoy!

Pickled Mushrooms with Chili

 Yesterday we talked about how easy and delicious preserving foods at home can be. Today we have a recipe for you that shows you how!

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

Ingredients:
Clean the mushrooms and then pat them dry. Pluck the thyme leaves. Cut the chilies into rings, removing the seeds. Add the vinegar and spices to a pot and bring to the boil. Add the mushrooms and cook for 5 minutes. Allow to cool and then pour into a glass that can be sealed well. Pour the olive oil over it and close the glas. After pickling, the mushrooms should continue to soak for at least 3 days.

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!