I have always loved spaghetti with meat sauce. It’s one of my favorite comfort foods, especially during winter when it’s cold and you need something warm and comforting. It’s also my favorite dish after a long day skiing in the alps – there is nothing that re-energizes you more, except for a green smoothie maybe.  Ground meat, however, is something that even some meat lovers have difficulties eating because you just cannot be sure what you’re getting. That’s why spaghetti with plain tomato sauce is probably just as popular as it is with meat sauce. However, I think that plain tomato sauce can be quite boring that’s why have to spice it up a little so it tastes more special. This lentil bolognese with zucchini noodles has this little special touch. It is also packed with amazing goodness. The lentils give it a nice texture, as well as iron and protein. The red pepper provide a touch of vitamin C, and the basil lets it taste so fresh and delicious. The sauce is especially great over any kind of pasta, but I like to enjoy it over zucchini noodles which give me an extra serving of fresh veggies. The whole dish is also so great on the eyes – look how beautifully the colors compliment each other. Just try this recipe next time you are craving pasta – you will be amazed.

Health benefits in this lentil bolognese
– calcium (important for bone, teeth, muscle and nerve health)
– fiber (important for heart health, lowers cholesterol levels)
– folic acid (important for a healthy heart; prevents certain cancers)
– iron (important for healthy red blood cells that transport oxygen through your body)
– potassium (lowers cholesterol levels and blood pressure)
– protein (important for a healthy metabolism, immune system, production of enzymes)
– vitamin K (important for blood clotting and healthy bones)
– zinc (important for growth, skin, and a healthy immune system)

Enjoy!

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If you’re planning a trip to the local farmers market today, then why not take some brussels sprouts home with you? Yes, brussels sprouts. I admit that these are not everybody’s favorite little veggies. In fact I only know a handful of people who like them. This used to be a pity for me, because for some reason I have always belonged to the minority of people who absolutely loved them, but could not share my passion for them with anyone. But fortunately for me, and for you as you will now find out, I have found a way for everybody to fall in love with brussels sprouts. You don’t believe me? Then read on.

The secret is not to steam or boil them, but to roast them. To make it even better, we are going to coat them in heavenly creamy honey before we place them in the oven. And to top it all, we are going to add some balsamic vinegar to give it kind of a sour touch. If you want to omit eating refined sugar, you will have to substitute the balsamic vinegar with apple cider vinegar. You need to trust me on this, even if you haven’t liked brussels sprouts at all, you are going to love these. The honey makes the sprouts unbelievably sweet, and takes away their significant bitterness. The vinegar makes the outsides heavenly crispy, and the insides nicely moist.
Just try it and be amazed by how easy it is to transform brussel sprouts into something you will want on your table every day from now on.

Health benefits in these honey roasted brussels sprouts:
– fiber (important for heart health, lowers cholesterol levels)
– folic acid (important for a healthy heart; prevents certain cancers)
– manganese (for nerve health
– vitamin C (good for your immune system, tissue health)
– vitamin K (important for blood clotting and healthy bones)

INGREDIENTS

 Serves 4
– a bag of brussels sprouts
– 2 tbsp balsamic vinegar (substitute with apple cider vinegar for a refined-sugar free option)
– 2 tbsp honey
– 1/4 pomegranate
– sea salt

METHOD

1. Preheat the oven to 200 °C (360 °F) Wash the brussels sprouts and remove potential brown leaves. Half the sprouts and place them into a large bowl.
2. In a separate smaller bowl combine the vinegar, honey and sea salt and stir well with a whisk until the honey is completely dissolved.
3. Pour the sweet mix over the brussels sprouts and mix well with a spoon until the sprouts are evenly covered.
4. Spread the brussels sprouts on a baking sheet covered with parchment paper and roast for about 20 minutes until the outsides are nicely crispy.
5. Remove the seeds from the pomegranate and sprinkle them on the roasted sprouts.

Serve as a side dish.

Enjoy!

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I have got to give credit to my boyfriend for this recipe. He actually surprised me with this soup one day. Since we are both addicted to sweet potatoes and beetroots, it was kind of a given that we would one day even it them in the liquid form. This Sweet Potato and Beetroot Soup with Blood Oranges is the best thing for a cold winter night. Not only does it warm you up, it is also extremely filling and provides you with many nutrients that the body needs during a long and cold winter. The sweetness of the sweet potatoes combined with the beetroot and the almost sour taste of the blood orange juice is simply heavenly. I’m sure you will love it just as much as we do.

Health benefits:
– calcium (important for bone, teeth, muscle and nerve health)
– folic acid (important for a healthy heart; prevents certain cancers)
– iron (important for healthy red blood cells that transport oxygen through your body)
– vitamin A (antioxidant powerhouse, anti-aging benefits, maintenance of good eye-sight)
– vitamin B (lowers blood pressure, important for healthy nerves, and energy production)
– vitamin C (good for your immune system, tissue health)
– vitamin E (antioxidant against free radicals, prevents skin ageing)

Ingredients:
Serves 4 or 2 hungry
– 2 large sweet potatoes
– 1 large beetroot
– 3 blood oranges
– 1 onion
– 1 clove garlic
– 1 tbsp olive oil
– 2 cups (500ml) (gluten-free) vegetable broth
– ¾ cup (200ml) coconut milk
– 1 piece of ginger (about the size of a small thumb)
– salt and pepper to taste

Start by peeling and chopping the onion and the garlic. Then peel and cut the sweet potato and the beetroot into large cubes. Then slice the ginger (don’t peel it). In a large saucepan, heat the olive oil and add the chopped onion and garlic. Sauté for about 2-3 minutes. Add the sweet potatoes, beetroot, and ginger, and cook, stirring frequently, for about 10 minutes. Add the vegetable broth and let it cook, covered, for about 25 minutes. While the soup cooks, juice the blood oranges.

After about 25 minutes your kitchen should smell divine and the sweet potatoes should be easily broken down with a fork. Place the soup into a blender (you may have to do this in a few steps depending on the size of yours) and blend it until the soup is heavenly smooth. Put the soup back into the saucepan and heat it up again for 2-3 minutes on high heat. Then lower the heat and add the coconut milk and the blood orange juice. Season with salt and pepper. Serve with (gluten-free) bread.

Enjoy!

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