Hokkaido, Jerusalem Artichokes & Kale Bowl.

Ingredients: 1 Organic Hokkaido pumpkin, washed and cut into cubes 300g Organic Jerusalem artichokes, washed and cut into cubes 2 handful chopped kale 1 apple, finely sliced 1 handful raisins  2 handful sunflower seeds 4 tbsp extra virgin olive oil 2 tbsp extra virgin olive oil  Juice from 1 lemon 2 tbsp Raw honey/ maple…

Gluten-free Spinach, Mushroom & Feta Pie.

Ingredients: Crust: 2 cups of chickpea flour 6 tbsp olive oil 1/2 tsp salt 4 fresh sprigs of thyme 4 tbsp water 2 eggs 3/4 cup pumpkin seeds 1/2 cup sunflower seeds Filling: 200g fresh spinach, steam it on a worm pan until wilted 250g brown mushrooms, quarters and fried with coconut oil 100g feta…

Butter Bean Salad with Tomatoes and Arugula.

Ingredients:   1 can of organic butter beans 150g cherry tomatoes cut into 1/4 1 red onion sliced finely 3 big handful arugula 2 tbsp extra virgin olive oil Juice from 1/2-1 lemon all after taste Salt & pepper   Process:   Drain and rinse the beans and let the dry a bit while you…

Grilled Chicken with Kale, Spinach and Endive Salad.

Ingredients:   2 grilled chicken breast with skin 4 big handful kale, finely chopped 2 big handful spinach, finely chopped 1-2 endive, chopped 20g roasted pine nuts 1 avocado cut into dices 3-4 tbsp olive oil 2 tbsp coconut vinegar (fermented coconut sap) or any other vinegar Salt &pepper   Process: Mix the kale, spinach…

Kale Chips with Miso, Hemp Seeds, Ginger and Tamarin.

Ingredients:   125g rinsed kale in small pieces 2 tbsp extra virgin olive oil 1 tsp white miso paste 2 tsp tamarin sauce 1 tsp freshly grated ginger 1 tsp hemp seeds 1 tsp salt   Process:   Oven with fan at 125º Celsius Mix all the ingredients except the kale in a plastic bag,…