Kimchi (adapted)
This is a constant in our lives (and fridge). It’s easy to put together, mildly spicy (you can adapt it to your taste), and it’s full of good probiotics, prebiotics and well, it’s tasty too. Ingredients: 1 napa cabbage (suy …
Swedish gingersnaps (slightly adapted)
I have adapted the recipe to make it more local (I use maple syrup) and also boosted the nutritional value by using whole grain flour. Ingredients: 150g or approximately ¾ cup of butter (you can use vegan or dairy – …
‘Nothing’ cookies
If you’re wondering about the wacky name for these cookies, allow me to explain. The first time I baked them, I told my husband that they are dairy-free, egg-free, sugar-free and flour-free. Without missing a beat, he said ‘oh, they …
Tomato mung bean soup
Ingredients: 1 small yellow onion, diced 1 cup celery stalk, diced 2 sweet potatoes (diced) – it comes to approximately 2 cups 1 cup purple top turnip, diced 4 cups of cooked mung beans (precooked for 45 minutes, until most …
Whole grain sourdough bread
(I usually use spelt, but I sometimes used wheat too. Buy organic if possible.) Levain: 50g established starter 100g whole grain flour 100g water Method: Mix the starter with the water, then add the flour and make sure there’s no …
Double chocolate cookies
Yields 15 cookies, but you can play with the size and final number of cookies 😊 Ingredients: 3 bananas, mashed 1 tbsp vanilla extract 1/3 cup almond butter 2/3 cup peanut butter 1tbsp flax seeds, ground and mixed with 3 …
Sourdough blueberry muffins
(Adapted from The Perfect Loaf) Ingredients: Dry: 200g spelt flour (stone ground) 1tsp baking powder ½ tsp baking soda ½ tsp salt Zest of one lemon (I always use more because we love the flavour) …