Haricot vert with shallots


Ingredients

  • 250 grams of haricot vert, trimmed and tailed
  • 1 tbsp olive oil
  • 1 small shallot, sliced
  • Salt and pepper to taste
  • 2 tomatoes

Boil the haricot vert for 3-5 minutes. Drain the haricots and let them cool off.

Add the olive oil to the pan. Stir-fry the shallot until they’re translucent for about one to two minutes. Add the drained haricot vert and tomatoes. Season with salt and pepper. Serve immediately. 

Broccoli soup!

Probably my favorite soup EVER! And super healthy and yummy!


Ingredients

  • 400 grams of broccoli cut into pieces 
  • 1 liter of vegetable stock 
  • olive oil for frying 
  • 1 onion, chopped 
  • 4 cloves garlic, minced 
  • 1 teaspoon ground cumin 
  • salt and pepper

Boil the broccoli in vegetable stock until soft. Meanwhile, heat the olive oil in another pan and fry the onion and garlic until soft and add the cumin. Fry approximately fifteen minutes on low heat to soften. Spoon the onion mixture to the broccoli vegetable broth and puree with a hand blender until smooth. Add salt and pepper to taste.


Baked banana with cocao powder and agave syrup


Preheat the oven to 200ºC/400ºF. Hollow out the ripe banana a little, fill with cocao powder and agave syrup (or honey for non-vegans) Bake for 15 minutes, serve immediately. Enjoy!

Salad with oven baked potatoes



Ingredients

  • Lettuce 
  • Tomatoes (cut into small pieces)
  • Red onion (finely chopped)
  • Cucumber (finely chopped)
  • Olive oil
  • 1 tsp cayenne pepper
  • 1 tbsp olive oil
  • 1 garlic clove
  • 3 potatoes

Preheat the oven to 200ºC/400ºF. Cut the potatoes in half or quarters (or as fries) and place in a bowl with the olive oil, cayenne pepper and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Put all the vegetales in a bowl and add the hot potatoes. Serve immediately.

Healthy raw vegan choc balls

I am addicted to these choc balls! They are healthy, vegan and soooooo delicious!


Ingredients

  • 1 ripe banana 
  • 12 dates 
  • 60 grams almonds 
  • 50 grams of oats (+ 25 grams to roll the choc balls in)
  • 2 tbsp cocoa powder 
  • 3 tsp agave syrup (or honey for non-vegans)
Add all ingredients to a food processor and pulse until completely combined. Take 1 tablespoon portions of the mixture and roll them into balls until all of the mixture has been used. Roll the choc balls in the oats (you can also roll them in a bowl of chia seeds of flax seeds, also really healthy and yummy!) Refrigerate for one hour and enjoy!

Lentils with stir-fried vegetables



Ingredients

  • 1 small cauliflower stalk (cut into small pieces)
  • 1 small broccoli stalk (cut into small pieces
  • 200 grams lentils 
  • 2 tomatoes (finely chopped)
  • 1 red sweet pepper  (finely chopped)
  • 1 onion (finely chopped)
  • 2 tsp curry powder

Boil the cauliflower and broccoli for 10 minutes. Stir-fry the onion, sweet pepper and tomatoes and add after ten minutes the lentils to the frying pan. When the broccoli and cauliflower are ready add them to the vegetables and lentils. Add the curry powder and stir. Serve immediately.