The oven is such a good friend of busy people who like to eat well and healthy. I love recipes where you just toss everything in the oven and maybe check up on it once or twice, kneeing down, standing in front of the glass door illuminated by the warm oven light, like when being […]
Roasted Carrots with Potatoes and Fava Beans Read More »
This is perhaps the last recipe from Portugal I’m sharing for now. My goal was to create a spread that will let you take off. Just pure freshness. To push this to the limit I challenged myself to not use any oil which caused much frustration for chef Vicente who I was working with 😀
Fermented Leek with Kohlrabi Spread on Sweet Potato Toast Read More »
This is a dish I made for our special Friday dinners at Quinta Vale da Lama, a permaculture farm in Portugal. A friend was helping me out this time and I really needed it. I had planned a few dishes I’d never done before and they usually need some adjustments here and there. In total
Fresh Apricot with Almond, White Wine and Onion Read More »
Here, I started looking at ways to make spreads that are light, invigorating and tasty! Turns out it is actually not that easy but here is a nice result. And why always on bread? Potatoes are nice for a change once in a while. Serves 2. Prep time: 15min, bake 40min INGREDIENTS For the potato
Kale Spread with Pickles on Potato Toast Read More »
The energy and simplicity that soups from fresh vegetables combine is incomparable to anything else. Hard vegetables especially will be easy to eat this way. Together with some well-chosen toppings and some entertainment within the soup it will also be a comforting culinary pleasure. Here, I used rice pesto but another great option to realize
Raw Kohlrabi Soup with Fennel and Rice Pesto Read More »
This dish is a delight! It uses balsamic figs, dried figs soaked in balsamic vinegar, and shoyu walnuts, walnuts soaked in soy sauce, entertains with the harmony of diverse aroma, crunchy texture and freshness. Looking back, I would serve the figs, kohlrabi, fennel and walnuts with the orange juice in a small bowl so the
We can’t eat root veggies like apples so we need to get creative if we want to serve them fresh. Turning them into a beautiful vegetable spaghettti is a very good option. You’ll need a spiralizer for that. We love spaghetti partly because it’s so fun to eat! Serving veggies, especially root veggies, like this
Kohlrabi Spaghetti with Parsley and Pickles Read More »
Just the perfect meal in summer! The concept of eating fruit with a chilled liquid is known from eating granola with fruit and plant-based milk. Well, you can just ditch the granola swap the milk with some herbal blend. The chilled herbal blend increases the refreshing effect of the fruits beautifully. So fetch some seasonal
Summer Fruits with Chilled Lavender Blend Read More »
Savoy cabbage can be an intimidating one! It doesn’t need to be. Finely sliced and massaged in salt it has a nice texture. In the company of good friends like kohlrabi, parsley and onion it is already it becomes very tasty! Enjoy this invigorating combination with veggie entertainment from the side: thin and soft beetroot
Savoy Cabbage and Onions with Raw Kohlrabi Sauce on Cardamom Rice Read More »
Most of the time, I pop loquats in my mouth and spit out the stones. But they can also make for a very delightful first or main course, as I find. Massaging loquats yields a comfortingly soft and welcoming texture while distributing the gentle acidity and sweetness of its juice. Black Garlic is a product
Massaged Loquats with Dried Figs and Fast Black Garlic Read More »
