French lentils with Norwegian vegetables
Puy lentils are a delicious and nutritious legume that goes well with practically anything. Serve them hot in casserole dishes or cold in salads. This salad is a great lunch dish and if you pre cook the lentils it takes just 2 minutes to make it! This recipe yields 4 servings. Ingredients 250 g dried Puy lentils Assorted salad leaves
Baked butternut squash with spinach & walnuts
Butternut squash is a delicious and versatile vegetable. They’re great in healthy salads, soups or as a side dish. Here’s a colorful recipe with warm butternut squash chunks with crispy spinach and roasted walnuts packed with nutrients. This recipe yields 4 servings. Ingredients 650 g roughly chopped butternut squash 100 g rinsed and dried spinach 70 g roasted walnuts Salt 1 tablespoon
Steamed cauliflower with rosepepper and dijon mustard
When we remodelled the kitchen last year we finally got a steam oven! It’s very convenient for recipes like this because it’s easier to control the texture of what you are cooking. It’s also better at preventing nutrients from leaking out when you are cooking compared to traditional methods. A steam oven is definitely not a
Quinoa salad
Quinoa is a seed that originated in the Andes. There it has been cultivated for at least 3-4,000 years, and it has long been an important part of the local diet. Recently, quinoa has become very popular in western countries due to its high nutritional content. I am not a huge fan of labels like such
Legumes with spinach and sprouts
Here’s another healthy vegan salad that’s really cheap and easy to make. Chickpeas and beans might not be the most exciting foods but it’s actually very nice to mix them together in a salad. Especially combined with crispy spinach leaves and fresh vegetables like tomatoes and cucumber. Add some delicious olive oil and you have
Crispy spring vegetables
This recipe yields 4 servings. Ingredients 8 radishes divided in 4 pieces 150 g sugar snaps sliced in half 5 scallions divided in 5 cm pieces 10 green asparagus divided in 5 cm pieces 5 shallots divided in 4 pieces and separated from individual layers Pan roasted sesame seeds * Chervil leaves 1 ss of your best olive oil Sea salt Rinse all of the vegetables
Chickpeas with baked eggplant, spinach and sprouts
Here’s another salad that I often make. I usually have some pre-cooked legumes and vegetables in the fridge so I can just mix something together real quick. A good protein source like chickpeas and some hearty eggplants soaked in oil's is a good place to start. Add some salad leaves of any sort and some
Black eyed beans with fresh greens
Beans are one of the healthiest food we can eat. They contain little energy and are rich in essential nutrients such as protein, folate (B9), fiber and iron. In combination raw fresh vegetables and olive oil this dish becomes a tasty, hearty and really healthy lunch meal. This recipe yields 4 servings. Ingredients 250 g dried black eyed
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Chick peas with chili and garlic
Besides being quite tasty, eating chickpeas has many health benefits. Chickpeas are a good source of complex carbohydrates, protein, dietary fiber and other essential nutrients. In other words, chickpeas are a healthy alternative to rice and pasta. Eating chickpeas may also lower cholesterol, help prevent diabetes and are good for the intestinal flora. This recipe yields
Green salad with Dauro olive oil
A simple green salad can be just as tasty as it is healthy. It all comes down to the ingredients. In this recipe i use the spanish multi-award winning olive oil, Dauro. This recipe yields 4 servings. Ingredients 100 g spinach leafes 1 avocado, diced 2 tomatoes, diced 150 g peas split in two 150 g green beans split in two 1 broccoli,
