Ginger Carrot Soup

You will need:

• 2 chopped yellow onions
• 2 tablespoons coconut oil or butter
• 2 lbs carrots, peeled and sliced
• 1 yam, peeled and sliced
• 1-2 tablespoons ginger, peeled and minced
• 4 cups vegetable broth
• 1 teaspoon of Himalayan salt
• ½ cup chopped parsley

Melt the coconut oil or butter in a medium soup pot. Add the onions and ginger. Sauté until translucent, about 3 minutes, stirring continuously, making sure that the onions do not burn.

Add the carrots and yam cooking for another 6-8 minutes, stirring occasionally. Add the stock and salt. Bring to a simmer. Cover and cook until the carrots soften, about 20 minutes.

When the yam and the carrots are tender, pour the soup into a blender and purée until completely smooth. You can also use an handheld emulsion blender. I actually prefer that.

Now stir in the chopped parsley and add more salt if needed.

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Red Lentil Dal with Kale & Kombocha Squash

You will need:

• 2 cups of red lentils
• 1-tablespoon coconut oil
• 4 cups of vegetable broth
• 1 - 15 oz. can diced tomatoes
• 1 yellow onion
• 3 garlic cloves, finely chopped
• 1 inch of grated ginger root
• 1 teaspoons of turmeric powder
• 1 teaspoon of cumin powder
• 1 teaspoon of coriander powder
• 1 teaspoon Himalayan salt
• 2 cups chopped kale (stems removed)
• 1 cup of diced kombocha squash
• ½ cup of chopped fresh cilantro

Place the two cups of lentils in a strainer and rinse well with cold water. Pour the lentils into a medium sauce pan. Add the 4 cups of vegetable broth and bring to a boil. Cover and turn down to a simmer until the lentils are soft, about 15 minutes.

While the lentils are cooking, heat up the coconut oil in a large sauce plan and add the onion, garlic and ginger root. Cook until translucent, about 3 minutes, stirring continuously, making sure that the garlic does not burn. Add the turmeric, cumin, coriander and salt. Cook for another 3 minutes.

Now add the cooked lentils along with the lentil cooking water to the onion mixture. Add the kombocha squash and diced tomatoes. Add water if needed. Cook on a simmer until the squash is tender. Then add the chopped kale and give the dal a good stir.

Cook for another 3-5 minutes. Add more salt if necessary. Stir in the chopped cilantro and remove from heat.

Serve with quinoa or brown rice.

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Quinoa Tabbouleh Salad

You will need:

• 1 cup of quinoa
• 1-2 shallots
• 1-2 cups flat leaf parsley
• ½ cup mint leaves
• ¼ cup olive oil
• Juice of 1 lemon
• 1 tomato, chopped and seeds removed
• 1-2 small Japanese cucumbers, seeds removed and chopped small

Bring 1 ½ cups of water to a boil. Add the already rinsed quinoa, cover and turn down to a simmer. Cook for 12-14 minutes or until all the liquid is absorbed. I like to pour all the quinoa onto a baking sheet and fluff it with a fork. That way the quinoa will cool more quickly and not stick together.

In a bowl, mix the diced cucumber, chopped shallots, diced tomatoes, chopped parsley and mint. Add the cooled down quinoa. Sprinkle with lemon juice, olive oil and mix well. Season with salt and pepper.

Serve with a fresh slice of lemon juice.

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Zucchini Spagetti and Pesto

You will need:

• 2 Zucchini
• 1 Yellow squash
• 1 tablespoon of olive oil
• ½ cup pesto (Look up my “pesto lovers” recipe)
• 8 oz of cherry tomatoes
• 1 teaspoon chopped almonds for serving

A Spiral slicer Using a spiral slicer or a julienne peeler, create long strips of spaghetti out of the zucchini and yellow squash.

Now heat up the olive oil in a big pan and toss in the zucchini, tomatoes and pesto. Only sauté for 3 minutes. Toss gently and serve topped with the chopped almonds.

If you like, you can skip the step of sautéing and eat it as a raw dish.

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Spring Rolls

You will need:

• 1 cup finely shredded red cabbage 
• 1⁄4 cup shredded carrots 
• 1 Cucumber, deseeded and cut lengthwise into long strips 
• 1 Avocado 
• 8 big leafs of romaine lettuce 
• 8 (6-inch) round sheets of rice paper

For the dipping sauce: 

• 3 tablespoons Miso paste 
• 2 tablespoons honey 
• 4 tablespoons rice wine vinegar 

To make the dipping sauce: combine all ingredients in a small bowl and whisk till nice and smooth. 

First you will want to soften the rice paper. Fill a baking sheet (with a rim) with water and dip each rice paper round into the water and allow to soak for 30 seconds. Now carefully stack each sheets between a wet kitchen towel, so its damp kitchen towel-rice paper-towel-rice paper and so on. 

Now turn over the stack of towels and start with the first rice paper you had dipped into the water. 

Place all ingredients on the bottom third of the paper staring with the romaine lettuce, then the cabbage, carrots, cucumber and avocado. 

Fold the bottom of the paper over the filling, then fold each side toward the center, start rolling gently (the paper will break very easily) from the bottom until all the way rolled up. 

If you do not eat the rolls right a way, just roll them up in a damp paper towel or kitchen towel.

I like to cut them into sushi size bites and serve them with the miso dipping sauce.

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Sauteed Shishito Peppers

You will need:

• 6 oz (170g) Shishito Peppers

• 1 tablespoon coconut oil Pinch of salt and pepper

• ¼ cup freshly shaved Parmesan

• 1 tablespoon pine nuts

Heat a tablespoon of coconut oil in a sauté pan until its nice and hot, but not smoking.

Add the peppers and cook them over medium heat, tossing them once in a while. I like to cover them with a lid and let them blister. Don’t cook them too high and take your time cooking them (about 10 minutes).

Once they are done toss them again and add salt, pepper, pine nuts and serve them with some Parmesan cheese.

They are a great addition to a salad, a side dish or just simply as an appetizer.

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Spiced and Roasted Brussel Sprouts

You will need:

• 1-pound Brussels sprouts (cut in half) 
• 2 tablespoons Coconut oil or Olive oil 
• 1⁄2 teaspoon ground cumin 
• 1-teaspoon ground turmeric 
• 1⁄2 teaspoon coriander 
• Salt to taste 

Preheat your oven to 350 Fahrenheit. 
Line a baking sheet with parchment paper. 

In a bowl whisk together the oil and the spices. 
Cut the Brussels sprouts in half and add them to the bowl, toss well so all the sprouts are evenly coated. 

Scatter the Brussels sprouts onto the lined baking sheet, cut site down. Place the baking sheet in the oven and bake for 30-40 minutes or until they are soft and golden brown. 

I love to dip them into Hummus or into a yogurt herb dip. 
Works as a great snack or lunches for our little friends. 

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Potatoes with Quark and herbs

  You will need:

• 10 Small potatoes  (Low Starch potatoes, such as round red, round white, and new potatoes, are often called waxy potatoes. They hold their shape better than other potatoes when boiled)
• Salt
• Pepper
• Flaxseed oil
• 8 oz.Quark (A dairy product in Germany)
• OR if you can’t find Quark just use 8oz. total fat Greek yogurt
• 1 handful of Chives
• 1 handful of flat leafed Parsley
• 1 handful of Basil leafs
• 1 handful of dill
• (Basically any herbs you like)

Scrub the potatoes with a clean produce brush to remove any dirt, then rinse, leave the skin on and place into a steaming try, make sure that when the water starts to boil, you turn it lower so the steam does not get too hot.

Meanwhile chop all the already cleaned herbs on a cutting board.

Add the Quark (or Greek yogurt) in a mixing bowl and whisk, adding salt and pepper, then mix in the herbs and stir it all up.

When the potatoes are done with a little bite place them on a plate, I like to break them a little and sprinkle some flaxseed oil over them and add some of the herbed quark over it.

Also very nice to serve with a fresh green salad.

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Pesto Lovers

You will need: 

• About 4 oz of Basil
• 2 hands of wild arugula
• ½ -1 cup Olive oil
• ½ cup Pine nuts
• ½ raw walnuts
• Juice of a lemon
• Dash of salt and pepper
• ½ cup Parmesan

We almost always have a jar of Pesto in out fridge.

You can use it for everything, mix it into a salad dressing, on a sandwich, on your veggies or grains and of cause on your pasta.

I make it in very many different ways, I mix up the nuts or greens and you can come u with amazing combos.

Just have fun with this, there are no limits.

Just mix everything, but the olive oil in a food processor or in a bowl and use a Immersion blender. Slowly add the olive oil till the pesto has perfect consistency.

Some like it thick, some like it more runny.

Keep in a jar or container in the fridge, poor some olive oil over the top. The oil will act  like a seal and that way will keep for up to 2 month.

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