Zucchini pancakes
Grate the courgettes and salt them with the chopped spring onion and the greens. After 5-10 minutes, squeeze out the water and stir in the rest of the ingredients with the crushed garlic.
Potato & daicon salad with pumpkin seeds and pumpkin seed oil
Cut the potatoes and the peeled ice-cream sticks into small cubes. Sprinkle the ice cubes with the lemon juice, season lightly with salt and set aside.
Quince with bacon and onion
Peel the quince and cut into small cubes. I also chopped the bacon and onion and put them in a hot pan with hemp seed oil.
Peach galette with hazelnut ice cream
Crumble the butter with the flour, then knead the dough by adding 55 g sugar, 2 tbsp cold water and 1 tbsp pomegranate balsamic vinegar. When the dough is ready, put it in the fridge for 2 hours.
Breakfast snack with banana and walnut
How we start our day determines how we start it. Breakfast is a not insignificant part of that. If your breakfast provides you with the energy you need without weighing you down or stressing your digestive system, you’ll have the right starting fuel for the day. This gluten-free breakfast is just that.
Beet salad with prunes
I washed the beetroot and cooked it in boiling water for half an hour. I removed it from the water and peeled the skin with a spoon.