As Hiroko says: always add fruits in your salad, a little sweetness always go well!⁠

A recipe by Hiroko | IG @hfmoller 

Picture by The devil wears salad | IG @thedevilwearssalad

Perfect lunch box or brunch salad

A recipe by Hiroko | IG @hfmoller

Picture by Blissful Basil | IG @blissfulbasil

Servings: 6-8

 

Prep Time: 15 minutes

Cook Time: 35 minutes

Add a hint of fruity sweetness to your salads or grilled fish/chicken 👩🏻‍🍳

You will need:
4 small passion fruit – 1/4 cup or 65g
1 small purple onion
4 Tbsp white balsamic vinegar
1/2 tsp flakey sea salt
Kampot pepper
1/2 cup extra virgin olive oil
1/2 tsp mustard

Here is a comforting recipe of a healthy Thai curry with no coconut milk, from the talented @lowlyfood 😋

You will need:
1 Litre Vegetable Stock
200 g Red Lentils
1 Large Swede, peeled and roughly chopped into 1 inch pieces
2 Large Carrots, peeled and roughly chopped into 1 inch pieces

🥑  Gluten-Free Bowl 🌱⁠

You will need
Gluten free Brown rice ~ buckwheat ~ quinoa ~ millet Mix
1 egg
1 small Broccoli, 1 carrot
5 or 6  Cherry Tomatoes
½ cucumber
3 or 4 Cherry Radish
1 ripe avocado
Gluten free Toasts
Comte Cheese

✨ Marinated Capsicum ✨⁠
⁠
You will need ⁠
4 Capsicum : mix all colours⁠
Basil leaves⁠
2 Garlic cloves⁠
Organic Olive Oil⁠ (*)⁠

 

Credit Photo: mes_inspirations_culinaires⁠

You will need :
- 300g mashed potato (oven baked at 200C, for around 30 to 40 minutes, with skin). Check with a toothpick if they are ready - it should go in easily. Then peel and mashed after they have cooled down.
- 100g pumpkin puree (cut in halves, oven baked at 200C, for around 30 to 40 minutes. Peel and pureed after they have cooled down.
- 150g flour
- 1 egg yolk
- Organic extra virgin olive oil
- Kampot Pepper
- Salt
- Organic sage leaves

1. 🥣 Gently mix the first 4 ingredients until it forms a ball and season with salt and pepper. Be careful to not knead or overmix, or the gnocchi will get elastic and hard.

2. 🔪 Once the dough is mixed (it may be sticky, but hard enough to handle), divide them in small portions and roll each one in a rope shape of approximately 1cm diameter. Cut the rope in small pillows and place them in a surface covered with tea towel dusted with some flour. Alternatively roll small balls with floured hands.

3. ♨️  Bring salted water to boil. Once boiling, add the dried sage and then the gnocchis (a little at a time). Once the gnocchis are in the boiling water, take a spoon and stir them a little just to make sure they do not stick to the bottom. Scoop them out once they come back up to the surface. Drain them in a colander. 

4. 👩🏻‍🍳  Serve with your preferred sauce. We like brown butter with sage leaves! To make it, bring a pan to a medium heat with 2 knobs of butter. Gently melt the butter until golden brown. Add the reserved sage leaves (dry well with kitchen paper), season with salt and paper and add the cooked gnocchi. Let them change colour slowly and when you have a nice caramel colour around them, put them on a plate and serve them. If you have some grated cheese in your fridge, you can put some at the top, it works very well!

You can freeze the gnocchi before cooking them. To unfreeze, take them out of the freezer and put them straight into boiling water.

We have put together a kit with all the ingredients listed above (apart from the grated cheese), that you can find here. 🍽️

Bon Appetit ! 👩🏻‍🌾

Prep time: 5 min - Author: Chrissie Baker from The Busy Baker

Prep time: 15 min - Author: Carmen from Every Last Bite

Quick and easy healthy starter!