Ingredients: Instructions:
Blueberry Curry Pasta
Ingredients: 200 g pasta 100 g blueberries 1 small onion, chopped 1 tbsp curry powder 150 ml cream (or coconut milk) 1 tbsp olive oil Salt & pepper Instructions: Cook pasta according to package instructions. In a pan, sauté onion with curry powder. Add blueberries and cream, simmer 5 minutes. Toss pasta in the sauce… Continue reading Blueberry Curry Pasta
Sweet & Spicy Chili Chocolate Hummus
Ingredients: 1 can chickpeas, drained 2 tbsp cocoa powder 2 tbsp honey or maple syrup ½ tsp chili powder 2 tbsp olive oil Pinch of salt Instructions: Blend chickpeas with cocoa, honey, chili powder, olive oil, and salt until creamy. Adjust sweetness and spice to taste. Serve with fruit slices or pita chips.
Chili Chocolate Hummus
Ingredients: 1 can chickpeas, drained 2 tbsp cocoa powder 2 tbsp honey or maple syrup ½ tsp chili powder 2 tbsp olive oil Pinch of salt Instructions: Blend chickpeas with cocoa, honey, chili powder, olive oil, and salt until creamy. Adjust sweetness and spice to taste. Serve with fruit slices or pita chips.
Lemon Ginger Polenta Fries
Ingredients: 200 g instant polenta 500 ml vegetable broth 1 tsp grated ginger Zest of 1 lemon 1 tbsp olive oil Salt & pepper Instructions: Cook polenta in vegetable broth until thick. Stir in ginger and lemon zest. Spread in a tray, let cool, then cut into fry shapes. Brush with olive oil and bake… Continue reading Lemon Ginger Polenta Fries
Strawberry Basil Sushi Rolls
Strawberry Basil Sushi Rolls Ingredients: 2 nori sheets 150 g sushi rice, cooked 4 strawberries, sliced 3 basil leaves 50 g cream cheese (or vegan alternative) Instructions: Spread sushi rice onto nori sheet. Add a thin line of cream cheese, strawberries, and basil. Roll tightly, slice into pieces, and serve with honey drizzle or balsamic… Continue reading Strawberry Basil Sushi Rolls
Pumpkin Coconut Latte Soup
Ingredients: 300 g pumpkin, diced 1 small onion, chopped 1 tbsp olive oil 200 ml coconut milk 1 espresso shot Salt & pepper Instructions: Sauté onion and pumpkin in olive oil for 5 minutes. Add coconut milk and simmer until pumpkin is soft. Blend until smooth, then stir in espresso shot. Season to taste and… Continue reading Pumpkin Coconut Latte Soup
Spicy Date & Feta Flatbread
Ingredients: 1 flatbread (store-bought or homemade) 6 dates, chopped 80 g feta cheese 1 tbsp honey ½ tsp chili flakes Fresh parsley Instructions: Warm flatbread in the oven. Top with chopped dates and crumbled feta. Drizzle with honey and sprinkle chili flakes. Garnish with parsley and serve warm.
Matcha Olive Oil Brownies
Ingredients: 100 g white chocolate 70 g olive oil 2 eggs 100 g sugar 80 g flour 1 tbsp matcha powder Instructions: Melt chocolate and mix with olive oil. Whisk eggs and sugar until pale, then add chocolate mixture. Fold in flour and matcha powder. Bake at 170°C for 20 minutes. Cool before cutting.
Couscous Breakfast Bowl with Maple Eggs
Ingredients: 100 g couscous 150 ml hot milk 1 tsp honey 2 eggs 1 tbsp maple syrup 30 g almonds, chopped Fresh berries (blueberries, raspberries) Instructions: Pour hot milk over couscous and cover for 5 minutes. Fluff with a fork and mix in honey. In a pan, fry eggs sunny-side-up, drizzle with maple syrup. Place… Continue reading Couscous Breakfast Bowl with Maple Eggs