Back-to-school means lunch boxes, quick breakfasts and simple nutritious snacks. Pop them one-by-one!
This is super easy and oh-so-delicious. RAW, gluten-free and vegan.
Cashew-Date-Balls to download or print the recipe.
This is a soup for your soul... a dish to warm your heart and truly nourish your body.
We have been making this soup since our children were really young (they called it mamma-kos) and it has stayed a favourite throughout the years, now also enjoyed by the many guests that ... Read More
Rye flour used in a very different way with molasses and cocoa - everybody just loves it!
It goes particularly well with savoury soups such as Leek & Potato or Corn & Cauliflower.
Mix together in a kneading bowl:
cocoa ... Read More
A light and fluffy vegan mousse to equal any other!
Obtain the AQUAFABA:
Drain a tin of chick peas AND/OR red kidney beans AND/OR Borlotti beans and measure the aquafaba (drained water) to be 125 ml.
Making the MERINGUE:
Beat the 125ml aquafaba with a handheld electric beater until soft peaks form. (This takes ... Read More
A warming and flavour-full crowd pleaser with a lot of dimension.
In a large pot fry the following in oil until glazed:
1 medium onion, chopped
3 cloves garlic, squashed through a garlic press
3 cm fresh ginger, grated (or 20ml dry ginger)
1-2 fresh ... Read More
Heat the mixture in a pot and boil for 4 minutes, then cool for 10 minutes. Divide between 16 moulds and refrigerate until needed. These panna cottas are ideal as a breakfast starter with fresh fruit...
Fold dry ingredients into the creamed mixture to make a stiff dough. Refrigerate for 30 minutes if too sticky, and then add a bit of flour if necessary. Roll out ±3 mm on a floured board, press out fun shapes...