Breakfast
- 1 cup red berries
- 50 ml coconut milk
- feijoa or any other flavorful tropical fruit (like passion fruit)
- 1\2 tsp. flax seeds
- 1 tbsp. sesame seeds
- 1 tsp. lemon juice
Blend all components into pap.
Double quick broccoli pancakes with sheep cheese or goat brinzen:
- coconut, chickpea, rice or buckwheat flour
- olives or tomatoes
- some fresh herbs
- 1 broccoli (230 g is ok)
- 1 big egg
- 3 tbsp. grated cheese
- 5 tbsp. flour
- 1 clove of garlic
- salt
- freshly ground black pepper
- butter
- olive oil
Сut broccoli into florets, chop thin. Melt some butter in a pan, add 40 ml water, poach broccoli for 3-4 mins and leave to cool. Add flour, egg, cheese, finely chopped garlic, salt and pepper. Fry pancakes on heated olive oil. Every side should get brown.
Serve with homemade mayonnaise:
- 1 yolk
- 350-400 ml sunflower or olive oil
- 1 tsp. Dijon mustard
- salt and freshly ground black pepper
- juice of a small lemon or 1 tsp. white wine vinegar
Whip mustard and yolk with a wire whisk. Don’t stop whisking and start slowly pouring in the oil. After 3 tbsp. are added – the mixture starts thickening. Trickle the rest of oil, add salt, pepper, lemon juice.
Lunch
Porridge salad with pumpkin / flax / sesame seeds. You can add some cheese or an egg:
- 100 g buckwheat, quinoa or amaranth
- 1 medium zucchini, cousa squash or avocado
- spinach, silverbeet, kale, or other dark green leafy greenery
- dill, parsley, cilantro, or all together
- mint, tarragon, some thyme or sage
- early green garlic or onion
- sprouts
- olive oil
- red winу vinegar
- salt
- dried garlic
Boil buckwheat in slightly salted water with a drop of olive oil. You can also use a high side skillet to stir salad there. Leave porridge to cool. Cut zucchini or cousa squash into strips, oil them and fry on a grill pan till they get brown. Wash, mix and chop at least 4 kinds of greenery. For example, spinach, dill, green garlic, and mint. Or kale, green onions, cilantro and parsley. Or spinach, mint, tarragon or estragon (the ones that are sold as tarragon are more aromatic) and dill. Or spinach, Swiss chard, dill, mint. Dice zucchini and add to the buckwheat together with greenery, salt, dried garlic, olive oil and red winу vinegar.
Dinner
Shakshouka:
- 1 small onion sweet or chives
- 2 large tomatoes, zucchini, asparagus, green beans, leek, garlic or onion
- 1 sweet pepper
- olive oil
- greens (spinach, kale, parsley, chard)
- green crumbled cheese like goat brinzen
- light green olives or capers
Cut onions into half circles, dice tomatoes and pepper. Put them into the skillet with olive oil or mixture of oil and butter. Cook over medium heat for 2-10 mins. The longer you cook – the more saucy it gets. Add salt, pepper, greenery and cook it all together for 1-2 mins. Break eggs onto the vegetables. Leaving the yolk untouched, take up the lower layer to help egg white get into the vegetables. Cook until the eggs are ready (4-5 mins). Saute if you hate eggs over easy.
Falafel balls:
- 225 g chickpeas
- 1 white sweet onion
- 2 cloves of garlic
- 1/3 tsp. Chile
- 3-5 sprigs of tarragon *
- 3-4 sprigs of mint * (greens can be replaced with the ones that are available – parsley and cilantro are fine too)
- 3 tbsp. chickpea flour (blend 2/3 cup chickpeas)
- 2 flat tsp. salt
- 1 tsp. baking powder
- 1 tsp. ground cardamom
- 1/2 tsp. cumin
- olive oil
Soak chickpea in cool water and leave in the fridge for at least 14 hours (up to 48 hours is fine). Blend some chickpea to get 2-3 ibsp. flour, add all greenery (you will get about 2\3 of a 250 ml coffee mug). Add soaked chickpeas, chili, salt, baking powder, and spices. Use ‘pulse’ mode to beat everything up into crumbs. Do not beat in a smooth puree. Depending on the power of your blender, it might be 1 or 2-3 takes. Make small cutlets, bake at 180 C for about 15-20 minutes, drizzle with olive oil.
