Food is my passion, especially healthy food which means lots of veggies.
I call it my green moments. Green moments is about preparing delicious and
healthy food for yourself, friends and family.
Having vegetarian dinners with simple and easy to prepare recipes.
Green Moments is about having fun, listening to some music, playing around in the kitchen.
These recipes change frequently.
Heat a little coconut oil in a large pan, add the onion, garlic, red chilli and lemon grass and cook for about 5 minutes. Add the sliced carrots, pea pods and tempeh and cook for about 5 minutes. Add the coconut milk and simmer for 3 minutes. Start adding the vegetable stock, little by little and let it simmer for about 20 minutes.
Stir in some fresh lime juice. Season with salt and peper. Sprinkle some fresh coriander or some grated coconut on top.
2 fresh lemon grass stalks
coconut oil for cooking
1 large onion
2 garlic cloves, chopped
1 red chili, finely chopped
1 large carrot, thinly sliced
150 gr pea pods
100 gr tempeh, in cubes
400 ml coconut milk
600 ml hot vegetable stock
Preheat the oven to 200 C. Peel the sweet potatoes en cut them into fries. Pick the outer leaves of the brussels sprouts and cut in half. Drizzle the sweet potatoes with a little shame oil and salt and put in them in the oven for about 30 minutes. Cook the red quinoa. Put a frying pan on medium heat and add the coconut oil. Add the cumin powder and garlic and let it simmer for a few minutes. Add the brussels sprouts and stir. Meanwhile roast the hazelnuts in a dry frying pan.
Add the sweet potatoes to the brussels sprouts. Add the hazelnuts, rucola and spring onion.
Combine all ingredients for the dressing and stir well. Drizzle over the stir-fry.
1 tbsp coconut oil
3 garlic cloves, chopped
1 tsp cumin powder
400 gr brussels sprouts
2 sweet potatoes
1 big spring onion, finely chopped
1 handful of hazelnuts
25 gr rucola
3 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp dijon mustard
1 tsp honey
Add the water, coconut sugar, 1 tbsp tamari and salt in a bowl. Add the whisked eggs and stir firmly.
Heat a little coconut oil in a frying pan. Pour a quarter of the egg mixture in the pan. Make sure the whole pan is covered with the egg mixture.
When the egg starts to be solid, you roll up the egg with the help of chopsticks or a spatula.
Grease the empty part of the frying pan with some coconut oil and pour in a third of the egg mixture.
Lift the first egg roll and let the mixture run under. If this egg starts to be solid, wrap it up around the first egg roll. Put the egg roll in plastic foil and leave it for 5 minutes.
Cut the egg roll across in slices of about 2,5 cm.
Make slices of tempeh of about 0,5 cm
Cut the tempeh into slices of about 0,5 cm. Heat a little sesame oil in a frying pan. Add the tempeh slices. Add 1 tablespoon tamari and bake the tempeh on both sides until brown.
Take a nori sheet and cut it in ribbons.
Take a slice of tempeh. Put the egg on top. Wrap the nori ribbons around the sashimi and connect the ends with a little water.
about 8 pieces
3 tbsp water
1 tbsp coconut sugar
2 tsp tamari
1 tsp salt
6 eggs, lightly whisked
Preheat the oven to 220 C. Line a baking sheet with parchment paper. Put the flour and baking powder into a large mixing bowl, then stir in the salt and peper. Scatter the butter into the flour using a fork or your hands until the largest chunks are the size of large peas.
Make a well in the center of the mixture and add the yoghurt, using your hands or a wooden spoon. Gently stir to make a soft, somewhat sticky dough. Cut the dough into 5 cm rounds and place about 2 cm apart on the prepared baking sheet. Brush the tops of the rounds with yoghurt.
Bake in the middle of the oven until golden brown, about 12 minutes, rotate halfway trough.
Remove to a wire rack to cool. Serve the shortcakes with blackberry sauce and whipped cashew cream.
3 cups spelt flour
1 tbsp wine stone baking powder
pinch of salt
1 tsp ground black peper
7 tbsp grass fed butter, into cubes 1 cm
1 cup soy yoghurt