Beetroot Carpaccio
(serves 4) 4 tbsp. brown sugar 4 tbsp. water 140 g walnuts 400 g cooked beetroots 1 tbsp. olive oil 1/2 tbsp. apple vinegar 1 pomegranate...
Persimmon (Kaki) Carpaccio
(serves 4) 4 big persimmons 2 handfuls of rocket (rucola) 1 pomegranate 80 g feta or goat cream cheese 2 handfuls of walnut kernels ...
Oriental Salad
(serves 8 – 10) 1 cauliflower​ 2 aubergines (eggplants) 2 tsp Tamari olive oil salt and pepper 100 g of green lentils 20 g fresh...
Kale Salad with Quinoa, Pistachios and Pomegranate Seeds
(serves 4 - 6) 1 tsp. honey 1 tsp. Dijon mustard 3 tbsp. white wine vinegar 1/4 cup (60 ml) extra-virgin olive oil 1/2 tsp. salt, plus...
Kale Salad with Millet, Walnuts and Wild Cranberries
(serves 4 – 6) 1 tsp. honey 1 tsp. Dijon mustard 3 tbsp. white wine vinegar 1/4 cup (60 ml) extra-virgin olive oil 1/2 tsp. salt, plus...
Baked Tomatoes with Tuna, White Beans and Bread Crumbs
(serves 2) 2 tbsp. olive oil 2 slices crusty artisan-style bread, each about 1/2 inch thick 1 garlic clove, peeled but left whole 2 tbsp....
