My new favorite recipe <3
3 carrots, peeled and cut
1 tsp. olive oil
Salt & Pepper
Preheat the oven to 220°C. Place the carrot sticks in a bowl and pour the olive oil over them. Arrange carrots on baking sheet and sprinkle them with salt, pepper and cumin. Bake for about 20 - 25 minutes, flipping the carrots over halfway through, until slightly crispy.
I have 3 favorite; carrot juice, carrot + beet + apple juice and green juice ( apple, kale & spinach )
Creamy Carrot Juice
Juice 4 large organic carrots and enjoy.
Kale Apple Spinach Juice
Juice 2 apples, 4 large kale leaves and spinach.
Beets Apple Carrot Juice
Juice 3 beets (plus their greens if you want extra vitamins), 2 carrots, 1 apple.
Makes 12 small muffins
1 cup buckwheat flour
1/3 cup cornflour
1 tsp baking powder
3 tbsp flax seeds (milled) or boiled quinoa
1/2 tsp salt & pepper
1/2 tsp nutmeg (grated)
1 cup yoghurt (we used a dairy-free soygurt)
200 g fresh spinach leaves (roughly chopped)
2 carrots (grated)
1 onion (grated)
1/2 organic lemon (juice and peel)
1 clove garlic (mashed)
top with: 1/4 cup pumpkin seeds
Set the oven at 350°F. Mix all the dry ingredients in a bowl and set aside. Whip egg and yoghurt in another bowl. Add spinach, carrots, onion, lemon and garlic, stir for a minute and then add all the dry ingredients. Pour in muffin tins, top with pumpkin seeds and bake for 25 minutes.
1000-1200g potatoes (halved or quartered if big)
500g carrots (ends removed)
25g real butter
½ cup chopped chive (about 25g)
2-3 tbs soured cream
sea salt – to taste
freshly ground black peppercorns – to taste
Wash potatoes and carrots, place them in boiling water and cook covered until soft. Drain water, add butter and stir until melted. Then add soured cream, salt and pepper, mash using potato masher. At the end add chive and mix well.
Make 4-6 portions.