2 cups Broccoli chunks from ± 300 gr broccoli head150 grams Green Kale, roughly chopped/ sliced.2 cloves garlic, finely chopped500 grams of dry pasta1 tsp dry red chilli flakes, optional (see the note)1 teaspoon sea salt and a bit more...
1 head broccoli cut into small florets3 cups cubed butternut squash1 red onion cut into thick slices1 bulb garlic1 1/2 tbsp olive oil1/2 tsp salt1 bunch Tuscan Kale1/3 cup olive oil2 tbsp balsamic vinegar1 egg yolk (omit if vegan)1/2 tsp...
2 medium heads broccoli (1 1/4 pounds), cut into florets, stems peeled and cut into thin coins3 tablespoons extra-virgin olive oilKosher salt and freshly ground black pepper1 large celery root (1 1/4 pounds), peeled and cut into 4 rounds, each...
1 onion2 garlic cloves25g gingeroil for frying, e.g. sunflower or coconut1 large or 2 small sweet potatoes1 head broccoli1 stock cube2 tsp ground turmeric1 tsp ground cumin1 tbsp Thai green curry paste400ml coconut milk100g quinoa30g salted cashew nuts1 lime½ tsp...
VEGETABLES1 large sweet potatoes (or sub two small per 1 large // organic when possible)1 medium head broccoli (torn, chopped into large bite size pieces // organic when possible)2 Tbsp olive, grape seed or melted coconut oil1 healthy pinch each...
1/2 cup uncooked quinoa (or sub 1 1/2 cups cooked quinoa)4–5 cups fresh broccoli florets (8 ounces)1 scallion, diced1/4 chopped herbs- basil, dill, Italian parsley, or cilantro (use what you have)1 egg1 teaspoon salt1/4 teaspoon pepper1 garlic clove, finely minced...
500g parsnips, peeled and cut into 2cm chunks350g broccoli, cut into little florets2 red onions, cut into 8 wedges each1 tbsp olive oil5 thyme sprigs, leaves picked2 tbsp honey250g puy lentils75g soft goat’s cheese½ x 70g bag rocket2 tbsp balsamic...
250g green bean , trimmed 1 head of broccoli , cut into florets 2 tsp vegetable oil 2 tsp black mustard seed ½ tsp dried chilli flakes 100g frozen pea (or use fresh) 3 large carrots , grated large bunch...
1 large onion5 cloves garlic, peeled1 zucchini2 cups green beans2 cups broccoli florets1 1/2 cups arborio rice2 cups vegetable stock6 tablespoons pine nuts6 tablespoons fresh parsley1/3 cup and 2 tablespoons olive oil, used in two stepsSalt and pepper, to tasteRinse...
