Semolina is by now probably my favorite porridge, before oats, quinoa or anything else. Especially in wintertime when the mornings are still dark, candles are lit in the kitchen and you watch the grey day unfold slowly outside. This one here is a rather summery version with blueberries (thank god I froze a lot of them during warmer months, but of course any fruit work well with semolina, thinking of apples or quince or oranges – for which there’s actually another recipe on this blog). Coconut milk is perfect to make the semolina extra creamy and milky. The lemon pairs nicely with the blueberries, and the turmeric is just an extra twist – it’s slightly bitter, but I love putting it on things just because it’s so healthy and the color makes me happy.
[Read more…] about Milky coconut semolina porridge with blueberries, lemon zest and turmeric
Roasting vegetables not only makes the kitchen smell great, it also concentrates their flavor. So anything roasted makes a great base for soups. The carrots in this soup become rather sweet, which is why the slightly sour sumac is a great addition. This soup doesn’t need much else, except for salt and a little shallot. And olive oil of course. I also tried to incorporate the carrot greens by turning them into a tangy pesto. On their own they are a little bitter, but mixed with mint they taste fresh and bright. Carrot tops are unfortunately often not even sold, although they are very nutritious. Maybe because it’s (falsely) assumed they are inedible? (Read this article here for some details). Parsley works as a substitute in this recipe, but I find it’s worth looking out for fresh, preferably organic carrots with greens and use them too.
[Read more…] about Roasted carrot soup with carrot-green pesto and sumac
I often buy rainbow chard because it’s so pretty, and then I don’t know what to do with it. This is why I researched a bit and came up with this curry recipe as a simple and delicious solution. It’s seasoned just with immune-boosting ginger, turmeric and garlic, and some mustard seeds, but feel free to add some other spices that you like (maybe cumin or coriander) at the beginning of the cooking process. You can of course also vary the quantities of the vegetable ingredients, or add more vegetable broth to turn it into more of a (lentil) soup. In any case it will be a nice and healthy meal for a cold autumn night.
[Read more…] about Rainbow chard and sweet potato curry with turmeric and ginger
This is a very tasty and practical salad. All ingredients can be prepared ahead and mixed together when needed. And once mixed, the salad can also be stored in the fridge for several days. A perfect healthy lunch to take to work for example. The miso-glazed carrots are based on a delicious recipe from the New York Times, simplified a bit and with added sesame. The soy-lime dressing is super simple but full of umami flavors, good also for all other kinds of salads.
[Read more…] about Quinoa salad with miso-glazed carrots and beetroot
Galettes are my favorite things to bake, because they are so easy. They can be sweet or savory, with fruits or vegetables, vegan or with butter. In the summer, they are obviously a perfect way to eat lots of summer fruit. Plums, nectarines, strawberries, blueberries, peaches, apricots or figs all work great as toppings. Serve it with ice cream or whipped cream if you like.
[Read more…] about Summer berry galette (vegan)