Serving: 1
75 ml coconut milk or coconut cream
150 ml water
2 tbsp lime juice
30 g frozen spinach
2 tsp fresh ginger, grated
2 scoops collagen/whey powder
Mix all ingredients together.
Start with 1 tablespoon lime and increase the amount to taste.
Sprinkle with some grated ginger and serve.
Servings: 2 425 g sea bass, skin-on fillets1 bunch fresh rosemary, stemmed and chopped2 tbsp olive oilsalt and black pepper2 courgettes200 g samphire½ lime, the juice1 bunch fresh basil Preheat the oven to 350°F (180°C). Make incisions in the sea bass fillets and fill them with rosemary. Brush the fillets with olive oil. Season with salt and pepper and place the fish in a baking dish. Bake for 15 minutes. Meanwhile, slice the courgettes lengthwise with a julienne peeler – just slice the courgettes until you get to the core where the seeds are. Heat a splash of olive oil in a large skillet over medium heat. Add the courgettes and cook for about 2 minutes; the courgettes should remain firm. Add the samphire and lime juice, and season with pepper. Simmer the mixture for 2 minutes more. Finely chop the basil. Remove the vegetables from the heat and add the basil. Arrange the vegetables on plates and place the fish on top.
Servings: 6 1 yellow onion2 garlic cloves225g celery root or rutabaga1 red bell pepper450g ground lamb or ground beef110g butter or olive oil1 tbsp paprika powder¼ tsp cayenne pepper1 tbsp dried oregano½ tbsp crushed caraway seeds1 tsp salt¼ tsp ground black pepper400 g crushed tomatoes600 – 700 ml water1½ tsp red wine vinegar For serving: 225 ml sour cream or mayonnaisefresh parsley, for garnish Peel and chop the vegetables finely. Sauté the onion and garlic, with a generous amount of oil or butter, in heavy pan over medium heat until softened. Add the ground meat and sauté, stirring occasionally, until cooked through and browned. Add the bell pepper, celery root, paprika, cayenne, oregano, caraway, salt and pepper. Stir for about 1 minute. Pour in the tomatoes and 2 cups of water. Increase the heat and bring the soup to a light boil. Let simmer for 10 minutes. Add remaining water and vinegar before serving. Serve with finely chopped parsley and dollop of sour cream or mayonnaise. Tip: Lamb really is the star of this soup, but if you’re not a fan – or you don’t have any on hand – try any ground meat you like. Beef is nice and hearty, with a subtler flavour than lamb, while ground chicken or turkey lend a milder flavour.
Servings: 2 2 eggs150 g fresh green beans2 tbsp olive oil1 – 2 finely chopped garlic cloves (optional)150 g baby gem lettuce or Romaine lettuce50 g cherry tomatoes1⁄2 red onion1 can tuna in olive oil50 g olivessalt and pepper Dressing: 1⁄2 tbsp Dijon mustard2 tbsp small capers15 g anchovies75 ml olive oil60 ml mayonnaise1 tbsp fresh parsley1⁄2 lemon, the juice1 minced garlic clove Mix all the ingredients for the dressing using a mixer or an immersion blender until fully combined and creamy. Set aside. Boil the eggs the way you like them, soft or hard boiled. Place them immediately in ice-cold water when they are done to make them easier to peel. Cut them into wedges. Wash and trim the green beans and parboil both for 5 minutes in lightly salted water. Rinse in cold water when done. Place a frying pan on medium high heat and fry the green beans in butter or olive oil. Add finely chopped garlic. Season with salt and pepper. Place lettuce on a serving plate or on individual plates. Add tomatoes, onion, drained tuna, eggs, beans, and olives. Serve with dressing on the side.
Servings: 2 325 g chicken breasts1 tbsp olive oilsalt and pepper75 g bacon200 g Romaine lettuce30 g parmesan cheese, freshly grated For the dressing: 125 ml mayonnaise1 tbsp Dijon mustard½ lemon, zest and juice15 g grated parmesan cheese, finely grated2 tbsp finely chopped filets of anchovies1 garlic clove, pressed or finely choppedsalt and pepper Preheat the oven to 350°F (175°C). Mix the ingredients for the dressing with a whisk or an immersion blender. Set aside in the refrigerator. Place the chicken breasts in a greased baking dish. Season the chicken with salt and pepper and drizzle olive oil or melted butter on top. Bake the chicken in the oven for about 20 min or until fully cooked through. You can also cook the chicken on the stove top if you prefer. Fry the bacon until crisp. Chop the lettuce and place as a base on two plates. Place sliced chicken and the crispy, crumbled bacon on top. Finish with a generous dollop of dressing and a good grating of parmesan cheese.
Servings: 5 50g pecans or hazelnuts or almonds20g unsweetened shredded coconut35g sunflower seeds1 tbsp pumpkin seeds1 tbsp sesame seeds35g flaxseed¼ tbsp turmeric¼ tbsp ground cinnamon½ tsp vanilla extract15g almond flour60 ml water1 tbsp coconut oil For serving: 120ml full fat Greek yogurt or coconut cream Preheat the oven to 300°F (150°C). Chop the nuts coarsely in a food processor or with a sharp knife. Mix all ingredients in a bowl. Spread out on a baking sheet lined with parchment paper. Roast in the oven for 20 minutes. Be sure to set a timer. Nuts and seeds are heat sensitive and should not get burned. Remove from the oven and stir the mixture, then return to the oven for about 20 minutes more. Check again. When the granola feels almost dry, turn off the heat and let the granola cool in the residual heat of the cooling oven. Serve the granola with full-fat Greek yogurt with a tiny bit of vanilla powder and maybe some additional heavy cream. The granola is very nutritious and filling. A third to half a cup will go a long way. Tip! If you want to omit the nuts, add more seeds and/or coconut chips. You will want to make sure that the ratio between the dry and wet ingredients is about the same.
Serving: 1 Place the eggs in a pot carefully. Cover with cold water and place on the stove without a lid. Bring the water to a boil. Lower the heat and let simmer for 7-8 minutes. Remove the eggs from the warm water and place them in a bowl with ice-cold water to cool. Peel the eggs and chop them finely. Mix eggs and butter with a fork. Season to taste with salt, pepper and other flavours of your choice, see different suggestions below. Serve the egg butter with a side of diced avocado tossed in olive oil and finely chopped parsley and a few slices of smoked salmon. Tip! Try flavouring your egg butter with chilli flakes, fresh herbs or your favourite seasoning. Egg butter is great as a topping on just about anything – both hot and cold dishes, as avocado, salmon, turkey and ham, but also in soups and stews and on top of vegetables and salads.
– A. L.
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