For 1 person:
Soak 2 tbsp chia in water for at least a couple of hours
4 cubes frozen spinach
1 handfull peas
A chunk ginger
1 garlic clove
Cumin powder, coriander powder, salt and pepper
Sweet thai basil
2 tsp peanutbutter
Blend all except chia
Adjust spices according to your taste
Stir in chia seeds and serve
1/4 red bell pepper
1 clove garlic
1/4 tsp paprika
4 cubes of frozen spinach
Fry garlic, pebber, spinach – chill
Use a blender to mix the fried ingredience with avocado and spices.
Eat for example on bread within a soft boiled egg
1/3 cup dried cranberries
Blend the orange to orange juice
In a pot bring the juice and cranberries to boil. Turn down to low heat. Cook for 5 minutes.
Blend halv of the mixture
Put it all in a glass.
Told you it was easy!
Use it as spread on bread. Maybe with cheese and greens.
Use it on oats
…. I could keep going 😉
25 grams dry Yeast disolved in 3 decilitres lukewarm water. 1 tablespoon Olive oil, 1,5 tsp salt, 3 decilitres graham flour, 3 dl spelt flour. Kneed until it is smooth and nonsticky.
Let it rest for 1 hour as a big bun.
Roll the dough thin. Bake in a preheated oven on a hot tray for 5-10 minutes
Add Topping and bake until the cheese has melted. about 15 minutes.
Homemade pesto (see below)
Spread the pesto first, then add the Remaining ingredients
Same as Topping 1, but add serrano ham to please the meat eating people.
500 gram baby spinach
2 cloves garlic
2 tbsp lemon juice
Oliveolie, salt and pepper to taste
1 small butternut squash
1/2 queso lidayames (or feta)
1/2 bunch fresh coriander
Salt and pepper
Tortillas and veggies
– divide the butternut squash lengthwise, and remove the seeds. Brush the butternut squash with olive oil and a bit of salt. Roast in oven for 1 hour or til it is soft.
– Cool down
– Chop coriander. With a spoon you can take the flesh out of the peel of the butternut squash. Blend the flesh with coriander, salt, pepper, 1 tbsp olive oil, and crumbled cheese.
– Serve as a spead
for 2 persons:
1 eggplant cut in four lengthwise
1 can of chickpeas
1 tsp Cumin
2 cloves of garlic
1 orange and 1 lime.
Brush the eggplant pieces with olive oil and salt and bake them in the oven for half an hour.
Blend the rest of the ingredients.
Put the blended ingredients on top of the eggplant and enjoy.
Cilantro tortillas (in Tulum you find them in the cheese store next to scotia banco)
1 glove garlic
A dash of cumin
1 chili serrano with seeds
Heat chili, cubed tomato and garlic on a dry skillet.
1/2 orange bell pepper
200 g cooked Chick peas
50 g queso fresco or another cheese
Warm a tortilla on a dry skillet. Turn. Pensl one side with a fine layer of salsa. Before the bottom gets too crispy you add some filling and roll or flip into a half moon shape.