Diverse, healthy, delicious!

Working time: 15 min.
Servings: 1 cake

Ingredients:

For the base:

• 260g mixed nuts (100g hazelnuts, 160g almonds)
• 30g erythritol or sugar
• 50g butter

 

For the cream:

• 4 avocados
• Juice & zest of 1 organic lime
• 100g erythritol or sugar
• 250g curd cheese
• 250g yoghurt
• 4 sheets of gelatine (soaked)

For the decoration:

• 20g currant
• 2g mint
• 1 organic lime

 

Preparation:

For the base:

1. Grind or chop the nuts into small pieces.
2. Mix all the ingredients together well. Press into a suitable mold. (Preferably with a spoon) and then chill for at least 30 minutes.

For the cream:

1. Peel and pit the avocados. Then puree.
2. Mix well with the remaining ingredients (lime, sugar, curd cheese and 200g yogurt).
3. Gently heat a small pan with the remaining yogurt (40°C) and slowly dissolve the gelatine. Then stir into the remaining mixture.
4. Spread onto the prepared nut base and chill overnight.

For the decoration:

1. Cut the organic limes into thin slices and spread over the cake.
2. Wash the redcurrants and scatter over the cake.
3. Wash and dry the mint, then scatter over the cake.

1 portion

Ingredients:

• 65 g wholemeal pasta
• 30 g rapeseed oil
• 100 g spinach fresh or frozen
• 120 g salmon fillet
• 30 g cream cheese
• 50 g cream
• 10 g sesame seeds
• 10 g parmesan
• Zest of one organic lemon and some fruit juice
• Parsley for decoration

 

Preparation:

1. In a large pan, bring water with salt to the boil. Cook the pasta for 8 minutes until al dente, drain and leave to drain in a sieve.
2. Wash the spinach and drain in a sieve.
3. Pat the salmon dry with kitchen roll and then cut into 1 cm cubes.
4. Fry the salmon in rapeseed oil in a non-stick pan until crispy on all sides and remove.
5. Peel and finely dice the onion and garlic.
6. Heat the rapeseed oil in a non-stick pan, sauté the garlic and onions until translucent and add the spinach.
7. Deglaze the spinach with the cream cheese and cream, season with spices and simmer over a low heat. Add the zest of an organic lemon.
8. Mix the pasta with the sauce, salmon and Parmesan and portion into a deep plate.
9. Briefly toast the sesame seeds in a non-stick pan and then sprinkle over the pasta.
10. Garnish with fresh parsley.

4 portions

Ingredients:

• 600 g carrots
• 200 g floury potatoes
• 2 onions
• 1 clove of garlic
• 30 g ginger
• 2 tbsp oil
• 1 pinch of sugar
• 1 l vegetable stock
• Pepper (freshly ground)
• Lemon juice (freshly squeezed)
• Parsley (to garnish)

 

Preparation:

1. Peel, clean and halve the carrots and cut crosswise into approx. 2 cm pieces. Peel and finely dice the potatoes, onions, garlic and ginger.
2. Heat the oil in a pan. Briefly sauté the prepared ingredients while stirring. Add the sugar and stock, cover, bring to the boil and simmer over a medium heat for approx. 20 minutes. The carrots and potatoes should be cooked until soft.
3. Finely puree the carrot soup with a hand blender. Season to taste with salt, pepper and lemon juice. Pour into deep plates and garnish with parsley.

For the salad:

• 200 g sweet potato (gross)
• 100 g beet (gross)
• 40 g lettuce mix
• 50 g shepherd's cheese 45% fat in dry matter
• 5 g walnuts
• 5 g olive oil

 

For the dressing:

• 10 g olive oil
• 5 g Dijon mustard
• 5 g balsamic vinegar, dark
• Iodized salt
• pepper

 

Garnish:

• 5 g walnuts
• 5 g parsley, fresh

 

Preparation:

1. Wash the vegetables and herbs. Preheat the oven to 200 °C top/bottom heat (180 °C fan oven).
2. Peel the sweet potato and beet and cut into approx. 2 cm pieces.
3. Spread the vegetable cubes on a baking tray lined with baking paper (leave some space for the walnuts) and mix with 1 tbsp olive oil, salt and pepper. Bake on the middle shelf of the oven for 35 - 40 minutes until the vegetables are soft.
4. In a large bowl, whisk together 1 tbsp olive oil, Dijon mustard, balsamic vinegar, a little salt and pepper to make a dressing.
5. Bake the walnuts in the oven for the last 5 minutes of the vegetable cooking time.
6. Mix the oven vegetables and lettuce mixture with the dressing.
7. Divide the beet and sweet potato salad between plates, crumble the shepherd's cheese over the top, sprinkle with the baked walnuts and enjoy!