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Slow Food Recipe

Beluga Lentil Kale Beet Stew

This Beluga Lentil Kale Beet Stew with apple is just what you need to warm up on a crisp Autumn day. It’s comfort food at its best. Fall is the season for slowing down. Even in the kitchen it’s important to slow things down. In the Fall our bodies require more warming foods as the temperature drops. This Beluga Lentil Kale Beet Stew has a warming effect and grounding effect on our bodies. Lentils and root vegetables like carrot, shallots and beets can help us to restore balance. When we transition from summer into fall, we can sometimes feel a little ungrounded or even a bit sluggish. Read More

Fig Vanilla Almond Chia Pudding

This Fig Vanilla Almond Chia Pudding with pomegranate seeds and pistachio nuts is infused with the aromatic and fragrant flavours of the Middle East. Green cardamom is great in desserts. It has a spicy, herbal, citrusy character and works really with vanilla, pomegranate and pistachio. Figs and pomegranate are two of my favourite fruits. They work really well together but are also great with pistachios and almonds. This decadent Fig Vanilla Almond Chia Pudding is a great way to indulge yourself with something sweet and delicious while staying healthy at the same time.Read More

Chioggia Beet Carpaccio

This Chioggia Beet Carpaccio with arugula and fresh goat’s cheese balls is such a beautiful and impressive starter. It’s bright and colourful and a real party for your eyes. The pink-white stripes of the chioggia beets contrast beautifully with the white goat’s cheese and green arugula. Due to the pickling the sturdy chioggia beets get a soft but still firm texture which creates a lovely bite in your mouth. The earthiness of the beets is transformed into a more subtle flavour, sweet, refreshing and tangy. The sweet, tangy flavour of the beets combines really well with the soft goat’s cheese, citrusy thyme and bitter arugula. Read More

Mango Coconut Chia Pudding

This Mango Coconut Chia Pudding makes a great high-protein breakfast or a lovely sweet and healthy dessert. I love these little chia coconut puddings, They are so easy to make and they are nourishing and delicious. The dried mango adds a rich flavour to the pudding. The coconut yoghurt adds a clean, fresh flavour and gives the pudding a lovely smooth and creamy texture. Chia seeds are a source of complete protein with all the 8 essential amino acids. They are also a great source of healthy omega-3 fatty acids, fiber, protein, antioxidants, calcium and potassium. Read More

Pickled Red Onions

I love the crispy, sweet and sour taste of these summer Pickled Red Onions. They are very easy to make and a great addition to any meal. They do not only add great flavour, a beautiful freshness and spiciness, but they also help support digestion. I often have a hard time digesting raw onions. It often upsets my stomach and makes me feel bloated. Pickled Red Onions are a great way to enjoy onions without any digestive upset. Due to the process of fermentation, pickled onions contain beneficial enzymes and bacteria that aid digestion and support overall healthRead More

Strawberry Rhubarb Parfait

This vegan Strawberry Rhubarb Parfait is rich and indulgent and contains all my favourite summer flavours. Strawberries and rhubarb are in season now and I cannot get enough of them. Rhubarb is quite tart and tangy on its own. The best way to eat rhubarb is to add ripe sweet fruits like strawberries, apples, peaches or cherries. Rhubarb and strawberry is a classic combination. This time I made a rhubarb-strawberry compote to add to my breakfast parfait with yoghurt, overnight oats and granola. I love all the different flavours and textures. Read More

Vegan Carrot Halva

This Vegan Carrot Halva is based on a popular Indian dessert called gajar ka halwa. It resembles a sweet rice pudding or rice porridge. For this carrot porridge, grated carrots are cooked very slowly, until you get a mushy, porridge-like consistency. Carrot halva is traditionally made with milk, ghee and cream. For my Vegan Carrot Halva I have used coconut rice milk and coconut oil instead of dairy. It tastes absolutely amazing served warm with a generous scoop of ice-cream and some roasted almonds and coconut flakes on top. Read More