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Sixty Minute Recipe

Kale Pomegranate Spelt Salad

This hearty Kale Pomegranate Spelt Salad is super delicious and combines three of my favourite ingredients: whole spelt berries, shredded Dinosaur kale and pomegranate seeds. This week I saw the first Dinosaur kale or cavolo nero back in stores again. In Europe, you can often find cavolo nero in stores from July to Januari. The crisp sweet pomegranate seeds are the perfect addition to this salad, the freshness of the pomegranate seeds works really well with the chewy spelt berries and hearty, slightly bitter taste of kale. Spelt is high in protein and fiber and has a lovely nutty flavour and chewy bite. Read More

Penne with Basil Almond Pesto

This Penne with Basil Almond Pesto is absolutely delicious. It’s just as great served warm as an evening meal or served cold as a summer pasta salad. It’s the perfect picnic grub or potluck dish. The roasted baby tomatoes and peppers add a phenomenal smoky-sweet flavour and refreshing touch to the pasta dish. The sweetness and freshness of the roasted tomatoes and peppers works really well with the nutty and herby pesto and hearty pasta. For Basil Almond Pesto, I have used roasted slivered almonds and salted ricotta or ricotta stagionata. For a dairy-free version, you can skip the ricotta and use more almonds instead.Read More

Smoky Harissa Pepper Soup

This Smoky Harissa Pepper Soup shows how delicious simple ingredients like red bell peppers and tomatoes become when you love them up. This soup takes time, not in the sense that there’s a lot of hands-on cooking. The Roma tomatoes are slow-roasted in the oven until caramelised, sweet and delicious. The red peppers are charred, which gives them a smoky, sweet flavour. The fresh chili peppers and the blend of spices like cumin, caraway and paprika gives this soup a nice bit of heat. Read More

Pumpkin Walnut Bread

This Pumpkin Walnut Bread is absolutely to die for and gluten-free and dairy-free. This week I have been experimenting with different kinds of pumpkins in my kitchen, and, yes, I have been going a bit crazy. I love pumpkins in fall. They are naturally sweet and warming. I made a huge batch of pumpkin puree this week to make my own Pumpkin Chai Lattes. I made way more then I needed, so I decided to switch up my recipe for walnut banana bread and made Pumpkin Walnut Bread instead. We have been enjoying it for breakfast or as a sweet treat with our cup of tea. Read More

Red Rice Caper Sweet Potato Bowl

This super delicious and hearty Red Rice Caper Sweet Potato Bowl is inspired by a roasted root vegetable dish in Ottolenghi’s cookbook Plenty. I love the sweetness of the caramelised root vegetables and the freshness and acidity of the dressing and herbs. I have been eating a lot of roasted veggies lately at home lately, in many forms, shapes and variations, but this is my winning dish. This is a great dish for fall coming home on a a cold, rainy evening. It’s my idea of comfort food! Read More

Pickled Beet Carpaccio with Feta

This Pickled Beet Carpaccio with Feta celebrates the beauty of seasonal produce. It’s a beautiful fresh summer salad that is can be enjoyed on its own or with some slices of nut or olive bread. Pickling is a great way to ‘cook’ your vegetables while preserving most of the nutrients in the vegetables. Pickled vegetables are also more easily digested than raw vegetables and are a great way to eat ‘raw’ when you have issues digesting raw food. Read More

Sweet Red Pepper Fennel Soup

This Sweet Red Pepper Fennel Soup celebrates the flavour of deep caramelised slow roasted veggies. The soup has a lovely sweetness to it. Roasting enhances the naturally sweet flavors of the Roma tomatoes, fennel and bell peppers which browns and caramelizes the veggies. I love this deep, dark caramelization that naturally occurs when you slow roast. It takes almost an hour to prepare but requires only very little food preparation and is so easy to prepare. It’s hands-off cooking at its best.Read More

Root Vegetable Gratin

This Root Vegetable Gratin is a delicious, hearty and filling vegan dish. It has a no-cheese crunchy crust and is a perfect warmer on a cold day. Plus it’s really healthy. Root vegetables are some of the most underappreciated vegetables around. But they are nutritional powerhouses, widely available in winter and very inexpensive. Feel free to experiment with rutabagas, turnips. Beets, parsnips and other root vegetables in this recipe. Enjoy what’s out there in your local market!Read More

Sweet Pepper Chickpea Soup

This Roasted Sweet Pepper Chickpea Soup is another delicious and easy-to-make soup. The pure and natural flavours of the peppers, shallots and tomatoes are brought out by roasting these wholesome ingredients in the oven first. Roasting is great as it leaves you with more time on your hands to do other things. When the roasting is done, you simply need to add the stock, oven mixture and chickpeas to a high-speed blender and you are ready. It does not require any additional cooking. Read More

Vegetable Hotchpotch Soup

We are definitely entering the winter season. There’s something deeply nourishing about a bowl of soup on a cold winter day. I literally feel my body warm up from inside out. My new favorite soup is based on Dutch hotchpotch but then turned into a soup. This soup has delicious natural sweet flavor and warms your body from inside out. Read More