Asian Inspired Spinach and Cottage Cheese

This unique take on spinach is delicious and is definitely worth a try the next time you are in need of a quick and easy meal!

Ingredients:
1 serving of spinach
1 Tbsp. of chopped onion
1 clove of garlic
1 piece of ginger
1/2 tsp. of coriander seeds
1/2 tsp. of cumin
1 Tbsp. of oil
1/2 tsp of curry powder
1 serving of cottage cheese
Salt and pepper

Preparation:

Wash and drain the spinach. Peel garlic and ginger and chop both finely. Crush coriander and cumin. Heat a wok or large pan with a little oil and cook onion, garlic and ginger. Add coriander, cumin, salt and curry powder. Add the spinach and let it wilt. Remove the wok from the heat and stir in the cottage cheese with the vegetables. 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!

Asparagus-Mango Salad with Wild Garlic

Is it possible to eat wild garlic raw? Of course! Try this delicious salad recipe and let us know what you think!

Ingredients:
1 serving of green asparagus
Wild garlic
1 serving of goat cheese
1 serving of mango
1 Tbsp. of walnut oil
1 Tbsp. of balsamic vinegar
Vegetable stock
Fresh herbs (such as chives)
Salt and pepper

Preparation:
Wash and clean the asparagus and cut into bite-sized pieces. Steam asparagus briefly in vegetable stock. Peel the mango and cut into cubes. Dice the goat’s cheese as well. Wash wild garlic and pat dry. Wash herbs, shake dry and chop coarsely. Mix all salad ingredients gently. Mix a dressing with walnut oil, balsamic vinegar, salt, freshly ground pepper and chopped herbs. Combine the dressing with the salad and enjoy!

Wild Garlic Soup

This recipe is not only delicious but also provides a powerful immune system boost! Give it a try and let us know what you think!

Ingredients:
1 serving of green asparagus
Ghee
1 cup (250ml) vegetable broth
25g wild garlic
1 serving of cream cheese or feta
Lemon juice or apple cider vinegar
Salt and pepper

Preparation:
Wash and clean the asparagus, then cut into small pieces and cook in the ghee. Deglaze the pan with the vegetable broth and simmer lightly while keeping covered. Wash the wild garlic and cut into fine strips. Add the cheese and wild garlic to the broth. Puree everything finely with a blender and season with salt, pepper, vinegar or lemon juice. Do not let the soup boil vigorously as the wild garlic will turn brown.
Serve with toasted rye bread for a delicious lunch or light dinner.

Omelette with Chard and Herbs

This quick and easy recipe is packed full of flavor and delicious flavors.

Ingredients:
1 serving of chard
½ tomato
1 Tbsp. chopped onion
1 serving egg
1 Tbsp. water
1 tsp. oregano
1 Tbsp. chopped chives
Salt and pepper

Preparation:

Wash the chard and cut into fine strips. Wash the tomato and cut into small cubes. Whisk eggs, water, oregano, salt and chives together. Cook the onion in a frying pan until translucent, then add the chard. After 2-3 minutes add the finely diced tomato. Heat another pan and spread the whisked egg evenly in it. Cook the egg over medium heat like a pancake. After 2-3 minutes turn carefully. Put the omelette on a plate and spread the vegetables evenly on the egg. Enjoy!

Rhubarb Parfait

This combination of strawberries and rhubarb is a classic and absolutely delicious!

Ingredients:
1 serving of rhubarb
1 serving of cottage cheese
1 serving of fruit (we recommend strawberries)

Preparation:

Simply steam the rhubarb in some water for a few minutes. Alternately, layer cottage cheese, rhubarb and strawberries and enjoy.

Creamy Spinach

This spinach and egg combination is a quick and easy meal, perfect for breakfast or lunch!

Ingredients:
2 eggs
1 serving of spinach
1 Tbsp. of vegetable stock
Nutmeg
Salt and pepper
Fresh herbs

Preparation:
Gently poach the eggs. Wash the spinach and lightly steam in a pan until soft. Season with salt, pepper and nutmeg. Pureé the eggs with salt, pepper and some vegetable stock. Serve the sauce with the spinach. Enjoy!

Avocado Deviled Eggs

This unique twist on deviled eggs is not only delicious but perfect for a spring meal!

Ingredients
:
1 serving of eggs
1 serving of vegetables (e. g. avocado, lettuce)
Chives
Water
Pomegranate seeds (or a fruit according to your plan)
Salt and pepper

Preparation:
Hard boil the eggs and after cool, peel them and then cut in half. Remove the egg yolk. Remove the pit and peel of the avocado and mix it with the egg yolk, salt, pepper and puree until smooth. Put the mixture into piping bag and fill the egg halves with it. Place the lettuce leaves on a plate and add the filled eggs halves on top. Garnish with some chives and a few pomegranate seeds. Enjoy!

Sprout Filled Cabbage Rolls

This recipe is a unique take on traditional cabbage rolls but is nutritious and delicious. Give it a try and let us know what you think!

Ingredients:
1 portion of red cabbage
1 portion of sprouts
1/5 cup (125 mL) vegetable stock
1 clove of garlic
Fresh ginger
Chili powder
Salt and pepper

Preparation:
Blanch the cabbage leaves briefly in boiling salted water and cool in ice-cold water (to preserve the color). Peel the ginger, peel the garlic and chop both into small pieces. Heat a pan with some water, cook the garlic and ginger, for about 5 minutes. Add the sprouts and simmer for another 2 minutes. Season with salt, pepper and a little chili powder. Spread sprouts on cabbage leaves. Fold the long sides of the leaves over the filling and roll up the leaves from the narrow side. Cook the cabbage rolls on all sides in a hot pan, add in the vegetable stock and cook with the lid closed for about 10 to 15 minutes. Enjoy!