Our Favorite Recipes

Ingredients: 240g canned Butter Beans 100g Carrots 180g Oat Flour 5g Salt 5g Konjac Flour 50g Oat for coating Black Pepper, Parsley, red pepper powder 1. Place all ingredients (except the oats) in a blender until smooth. 2. Create burgers using your hand and cover with the oats. 3. Bake them in the Oven for 30mins on 220C.

Ingredients: 1 cup of Spinach or Basil Leaves 15g Raw Cashew Nuts 3 tbs Olive oil 1 green Chili few slices of red Chili half lemon juice 50 g Vegan feta block Salt, Pepper Place the ingredients in a blender and mix it until smooth. I used the traditional pestle and mortar instead of blender.

200g sliced mushroom 0.5 dl olive oil 2 chopped red onion 1 big sweet pepper 1 green chili pepper 200g tomatoes 150g cooked quinoa Salt, Pepper, red pepper, 1tbs mustard, 2 cloves of garlic, parsley, Basil, Marjoram 1. Place the pepper and tomatoes in a blender and mix until smooth. 2. Heat the olive oil in a pen, add the onion and fry for 3 mins. Add the mushroom, red pepper powder than the tomato mixture with the spices and cook for 20 mins. Serve with the cooked quinoa and salad.

150g Cucumber Half red Onion Mixed Salad leaves 1 Californian pepper 1 Green Chili pepper 50g grated Carrots 3 Sun-dried tomatoes 10 Pecan nuts 150g Feta Cheese 100g Smoked Cheese 2 table spoons Pesto Salt, Pepper, fresh Parsley 1. Slice all ingredients in a bowl and mix it gently with a spoon.

300g grated carrots 100g sweet potato Half Avocado Salt, Pepper, Parsley, Curry powder, Turmeric, ginger paste, 2 garlic cloves 1spray olive oil 1. Heat the oil in a nonstick frying pan, add the carrots, salt and pepper and fry for 10mins until soft. Add the rest of the spices and cook for 10 mins. 2. Peel and slice the sweet potato and bake it in the oven for 15mins until golden. 3. Slice the avocado and place it on the top of carrots.

5 Large Flat Mushrooms 150g cooked Quinoa 40g Cashews Half red onion 3 garlic cloves 1 Red Chilli pepper Salt, Pepper, Ginger Paste, 2 tbs Pesto, Parsley 200g Feta Cheese 250g Cooked Broccoli Spray oil in a pan, add the onion, garlic, chilli and fry for 3-4 mins until golden. Add the quinoa, cashews and spices into the mixture and cook for 5 mins. Stuff the mushrooms with the quinoa mix. Add 100g feta cheese on the top and bake for 20mins. Mix the broccoli, feta, pesto, salt with a blender.

200g frozen peas 200g asparagus 2-3 salad leaves 150g broccoli Half avocado 100g cucumber 2-3 tablespoon basil pesto 1 tablespon of olive oil pinch of Salt and pepper 1. Place the peas, asparagus and broccoli in a saucepan of boiling water and simmer for 3 minutes. Drain, then refresh under cold running water. 2. Slice the avocado, cucumber into 2-3mm pieces and place them on a plate with the cooked vegetables. 3. As a final step add the pesto, olive oil salt and pepper to the salad.

50g Gluten free oats 1 spoon of Strawberry Vegan protein powder 1 tablespoon of cinnamon 1 Strawberry Sugar free chocolate 1.5dl of Oat milk 1. Place the oats in the saucepan with the milk and protein powder and cook it until the oats will be nice and soft. 2. Slice the strawberries and add it as a topping with the chocolate to your porridge.

50g of cooked Quinoa 3 Cherry Tomatoes 6-7 Pecans 50g of Feta cheese Half pepper 1 green Chilli Pepper 30g Broccoli 1 tablespoon of Pesto Salt and peper 1. Place the quinoa in boiling water and cook for 20 minutes until tender. 2. Slice the vegetables and mix with the cooked quinoa and pecans. 3. Add the pesto, salt and pepper into the mixture and enjoy!