Biscuits do not have to be loaded with sugar and unhealthy fat. They can taste good anyway. They are quite rich in fiber and are spiced with a big measure of ginger. They are not very sweet, so if you have a sweet tooth you can add a teaspoon of syrup or honey. If you don’t like ginger you can reduce the amount, or leave it out all together. If you love ginger, use fresh, it’s much nicer than dried. Raisins can be swapped for any other dried fruit. The biscuits are great energisers if you are going for a hike.
Cooking time: 30 minutes, including a paus.
The winter is here. And so are the colds. To drink a lot is good, and to drink warm can alleviate sore throats and give a little comfort. Oranges, ginger and honey will give a little help on the way to recovery.
Cooking time: 5 minutes. Read the rest of the recipe…
This porridge is made of quinoa flakes, not the seeds. The porridge has a bitter taste and needs quite a lot of added flavour like ginger, cinnamon, cardamom or honey.
Quinoa is free from gluten, so all gluten intolerant people; just go ahead and enjoy some porridge. Read the rest of the recipe…
Apricots and oranges make this dish a little sweet.
An exciting dish with many taste sensations. It is perfect for deep freezing and use as a healthy tv-dinner.
Serve the pot with rice or bulgur and top it with the orange.
Once you have pushed aside thoughts like “over my dead body” and “I’m not drinking cold spinach soup” you should try this smoothie if you want a nice vitamin boost. It does taste good. Promise. Cross my heart.
Using a mixer instead of a juicer will include the fibers too. This recipe makes two portions. If no one else is brave enough to try it will keep in the fridge for a day.
2 portions, or 500 ml. Read the rest of the recipe…
This unusual combination actually works! The dish has a mild spicy flavour, perfect for the summer when both rhubarb and baby spinach are in season.
Any left overs? Throw them in your lunchbox the next day!
Cooking time: 50 minutes, including a 15 minutes tea break. Faster if you are using precooked lentils. Read the rest of the recipe…