Spinach and Fried Eggs

Yesterday we talked about the classic combination of pairing spinach with fried eggs. It doesn’t only taste good, but can also be combined with other ingredients, depending on your preferences. 

Ingredients:
1 serving of spinach
Red onion
1 garlic clove
1 serving of eggs
Freshly grated ginger
Salt and pepper

Preparation:
Wash and dry the spinach. Dice the onion, garlic and ginger finely and fry in a pan on low heat. Then add the spinach and cook until it has completely wilted. Season with salt and pepper. In a separate pan prepare fried eggs to your liking. Serve the eggs over the spinach and enjoy!

Pumpkin Gratin

To finish our pumpkin week, we are sharing a delicious pumpkin gratin recipe!

Ingredients:
1 serving of mozzarella
1 serving of vegetables (pumpkin, spring onions)
Curry powder
Chili powder
Salt and pepper

Preparation:
Wash and clean the vegetables and cut them along with the mozarella into thin slices. Put the pumpkin slices into a casserole dish and season to taste with curry powder, chili powder, and salt and pepper. Bake in the oven at 400°F (200°C) for about 15 minutes. Cover with mozzarella and bake for another 5 minutes. Sprinkle with spring onions and enjoy!

Fall Pumpkin Soup

Pumpkin soup is a fall classic. This simple recipe is not only delicious but can be modified using many different spices to add variety to your meal plan.

Ingredients:
1 serving pumpkin
1 Tbsp. chopped onions
1 chopped garlic clove
300 ml vegetable stock
Rapeseed oil
Salt and pepper

Preparation:
Brown the onions and garlic in oil, then add the peeled, seeded and chopped pumpkin. Cook for about 5 minutes and season with salt and pepper. Add the vegetable stock and gently simmer for 20 minutes. Puree the entire mixture and season to taste. The soup can be refined with some coconut milk.

Depending on your taste, you can add different combinations of ginger, lemongrass, rosemary, curry powder or other delicious herbs and spices.

Homemade Spice Paste

This easy to make spice paste is a great way to add a lot of flavor to dishes!

Ingredients:
300 g of celery
300 g of carrots
2 onions 
1 fennel
1 clove of garlic 
Ground cloves
5 ground fennel seeds
1 pinch of cinnamon
1 – 2 bay leaves
1 bunch of fresh basil
3 fresh sage leaves 
2 stalks of fresh rosemary
10 stalks of parsley leaves
100 grams sea salt
1 teaspoon of fresh pepper 

Preparation:
Add everything to a blender and then puree until smooth. Transfer the paste into a jar and store in the refrigerator. Due to the increased salt content, the paste will keep fresh in the refrigerator for a very long time. If you are allowed to use oil in your plan, then add 10 tablespoons of good olive oil. Simply add 1 teaspoon of the paste to your food and enjoy.

Beets and Cheese

Yesterday we wrote about the nutritional benefits of beets, so today we have a simple recipe for you that highlights this great vegetable.

Ingredients:
1 serving of beets
1 serving of soft cheese
1 Tbsp. onions
1 garlic clove
Vegetable stock
1 piece of fresh ginger

Preparation:
Dice the onions finely and sauté in vegetable stock. Coarsely grate or dice the beets. Finely chop the garlic and ginger (quantity to taste) and add to the onions together with the beets. Cook briefly and mix well with the onions. Cut the cheese into slices. Set the stove to its lowest setting or turn it off and spread the cheese over the vegetables in thin slices. Allow the cheese to melt, then enjoy!

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!

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!

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.

Carrot and Sprout Salad

If you are looking for a light and delicious salad packed full of nutrients and flavor we have the recipe for you!

Ingredients:
1 serving of fresh soybean sprouts
1 serving of carrots
1 pinch of curry powder
1 pinch of salt
1 pinch of freshly ground pepper
Balsamic vinegar

Preparation:
Wash, peel and grate carrots. Heat a pan with a little water and cook the soybean sprouts and the carrot briefly. Season with curry powder, salt, pepper and balsamic vinegar. Allow to cool and serve!

Tip: As an alternative this salad is also delicious raw or with a little bit of fresh chili.