Mini Roast: Baby Potatoes, Pearl Onions, Brussles Sprouts, and Mushrooms

Dessert of Eden Part IV

Ingredients: 

One clementine, two pieces of cinnamon-flavoured dark chocolate, and two pieces of candied ginger. Enjoy!

Here are Dessert of Eden Part I, Part II, and Part III. 

Green Smoothie - Variation 2

Serves two 

Ingredients: 

(select organic ingredients as much as possible) 

1 medium-sized banana; peeled and sliced 

1 small-sized cucumber; peeled and chopped 

½ of a large-sized green pepper; seeded and chopped 

2 cups of almond milk 

3 tablespoons of lightly toasted flax seeds 

2 handfuls of baby spinach 

3 dried figs; chopped, save four pieces for garnishing 

Preparation: 

Put the first five ingredients in a blender and blend for 1 to 2 minutes. Then add the last two ingredients and blend to a smooth consistency. Garnish with the dried fig pieces and enjoy!

Soft-boiled Eggs with Cucumber-Cherry Tomato-Olive Salad

Serves two 

Ingredients:

(select organic ingredients as much as possible) 

4 eggs; boiled for six minutes and then peeled 

1 small cucumber; half peeled in alternative patterns and cut in cubes 

12 cherry tomatoes; halved 

1 tablespoon of finely chopped red onion 

6 tablespoons of organic yogurt (3 tablespoons per plate) 

4 drizzles of extra-virgin olive oil (2 drizzles per plate) 

6 olives (3 olives per plate) 

½ tablespoon of Mitmita (¼ tablespoon per plate), or to taste 

Sea salt to taste

Preparation: 

On a slightly concave plate, first smear the yogurt on the left side. Mix the cucumbers, cherry tomatoes and red onion in a separate bowl before transferring them to the right side of the concave plate. Add a couple of sprinkles of salt. Place the olives opposite to the veggies. Drizzle olive oil on all sides and then make crosswise incisions on the eggs before placing them above the veggies. Sprinkle mitmita on the eggs, and enjoy, either with bread or without! 

Gingery Beetroot Kiwi Smoothie

Serves two 

Ingredients: 

(select organic ingredients as much as possible)

1 small-sized banana; peeled and sliced 

½ of a small-sized beetroot; peeled and chopped 

1 kiwi; peeled and chopped 

2 cups of almond milk 

1 tablespoon of minced fresh ginger 

½ tablespoon of minced fresh turmeric 

3 prunes; seeded and chopped 

Preparation: 

Put all ingredients in a blender and then blend to a smooth consistency. Enjoy!

Peppery Carrot Soup

Serves two

Ingredients:
1 tablespoon of extra-virgin olive oil
2 tablespoons of minced red onion
½ of a large-sized green pepper; seeded and chopped
8 medium-sized carrots; peeled and roughly chopped
1 bay leaf
Sea salt and freshly ground red peppercorn to taste

Preparation: 

In a pot over medium heat, fry the red onion in the oil for 1 minute. Add the carrots and green pepper and continue to cook for about 3 minutes, or until the carrots start to soften slightly; stir regularly. Then add water to the pot until all the vegetables are just submerged. Throw in the bay leaf and bring to a boil. Reduce heat to a simmer and continue to cook for about 10 minutes, or until the carrots become tender throughout. Remove the pot from the stove and let it cool down. Once cooled, transfer to a blender and blend to a smooth consistency. Add salt to taste at this stage. Then pour soup into individual bowls and garnish with freshly ground red peppercorn. Serve with wholegrain bread and blue cheese, and enjoy!