Wow, thank you so much for your overwhelming support on my latest blogpost. I never thought that writing down my exact feelings would have such a huge impact on others as well. It seems like we’re all in this together, aren’t we? So as I was reading all of your comments, I suddenly had the urge to cook something healthy and delicious. I went to the farmer’s market and got the most amazing-smelling tomatoes, packed a bunch of beetroots and some fresh rosemary and went into the kitchen….
Have you ever heard of the term Poké-Bowl? I first came across this “thing” in Bali, when I was actually searching for Nalu Bowls in Uluwatu. We never found Nalu Bowls, but we did find this cute place that sold Poké-Bowls, called Coco & Poké. Poké-Bowls is basically the new Buddha-Bowl meets Sushi Bowl, and it was supposedly invented in Hawaii. The original Poké-Bowl includes raw fish with a delicious marinade, but if raw fish isn’t your thing, you can easily swap this with plant-based options such as roasted beetroot (which I used in this recipe), tempeh, or even watermelon….
Spring bowl to celebrate the best season with tahini lemon dressing.
- 300g of small potatoes
- 1 red bell pepper
- 2 carrots
- 1 fennel
- 1 tablespoon of extra-virgin olive oil
- 2 tablespoons of sesame seeds
- 1 tablespoon of rosemary
- sea salt and pepper
- ½ cup (80g) of quinoa
- two handful of leafy greens such as mache, baby spinach or rocket
- 1 pink beet
- some micro greens for decoration
- 4 tablespoons of tahini
- the juice of ½ lime
- 1 tablespoon of tamari
- 1 tablespoon of maple syrup or raw honey
- 2 tablespoons of water
- 1 garlic clove
- 2 cm (a little less than 1 inch) of ginger
- Wash and cut the vegetables in bite-sized pieces. Half the potaoes with the skin on.
- Marinate the vegetables and potatoes with olive oil, rosemary, sesame seeds, sea salt and pepper. Place the vegetables and the potatoes face down on a baking sheet with baking paper and bake for 35 - 40 minutes at 180°C.
- For the bowl, rinse the quinoa under running water, then cook it together with 1½ cups of water and a teaspoon of apple cider vinegar for 15 minutes. Wash the salad, cut the beetroot in thin circles, and place both in two seperate bowls. Once the quinoa is done, split it between the two bowls. Store leftovers for the next day.
- For the dressing, finely chop the garlic and ginger and mix it with the other ingredients.
- Add the roasted vegetables to the bowls, garnish with the micro greens and serve with the dressing.
It’s finally spring yay!
I cannot wait to put all those coats and warm clothes away and start wearing spring jackets, sneakers and sunglasses. I am writing this on the first of May (took you long enough, Spring), and just finished this awesome spring bowl that my boyfriend kindly prepared for me after I dropped a large wooden board on the top of my right foot. After lying on the kitchen floor crying for five minutes, all I could do was get up on the couch, put ice on the foot and watch Mean Girls. …
Glögg or “Glühwein” in German is spiced mulled wine that you drink traditionally during Advent in Germany, Sweden, Norway and Denmark. You can get it everywhere in those countries during Christmas time. Usually people get together on our famous Christmas markets to enjoy a glas (or two) of this delicious drink. The traditional Glühwein or Glögg contains a lot of sugar, so I tried to make a healthier version using only natural fruit sugar: a Beetroot and Apple Gögg (Hot Wine or Punch). It’s kind of like beetroot, apple and ginger juice just heated up with Christmassy spices. I actually prefer it alcohol-free so I just leave the wine out but you can even add some rhum if you like – whatever you prefer. After all, it’s Christmas time….
I’m in love with this sauce. When my mom first introduced this sauce to our family we were instantly hooked. There’s no pasta sauce that we love more and everyone that I’ve made this for loved it. I admit that the thought of beetroot and turmeric may sound a bit strange when you hear it for the first time, but trust me on this. You’re going to love this creamy beetroot and turmeric pasta sauce. …
This Watercress, Beetroot and Avocado Salad with Beluga Lentils is such a soul food and definitely not boring at all. The combination of the healthy ingredients really melts in your mouth, literally throwing a little foodie party in there.
I have never really had watercress until this summer when I was in this amazing restaurant in North Carolina that sprinkled the most delicious vegan pad thai with a huge amount of watercress. The moment I tried it, I was instantly hooked. If you can’t pick watercress yourself, then try the farmer’s market. If they don’t sell it then they can certainly get it for you somewhere. I always ask at my favorite stand at the farmer’s market and pre-order it for the next market day. …
I’ve probably already mentioned a couple of times how beneficial beetroot is for everyone, and especially high blood pressure patients. Drinking a glass of beetroot juice a day has been shown to drastically lower blood pressure. Naturally, I enjoy some beetroot juice a couple of times a week. This delicious combiniation of beetroot, apple, oranges, carrot and ginger is simply amazing. If you like it a little sweeter you can even add half a banana and trust me, you won’t be able to tell that you’re drinking beetroots at all.
This recipe is from my sister May. Since she has the celiac disease (a severe form of gluten intolerance) the recipe is completly gluten-free. If you leave out the feta cheese, it is even vegan.
The recipe is so simple and it has been my boyfriend and my go-to-recipe for the past couple of months. Not only is it easy and fast to make, it is also packed with great nutrients. It’s also a great recipe to make as your work lunch – it will keep you full all afternoon since it contains lots of protein from the chickpeas, but it won’t let you fall into the afternoon hole of fatigue.