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Featured Recipe: 35 Recipes to make the most of Asparagus Season

Carrot Rye Bread

Thursday, March 28, 2013 | © 2013 | | © 2013 |

Prepared with a blend of bread and rye flours, honey flavoured carrot juice, freshly grated carrots and rye sourdough and multi-seeds have added more flavour and crunch to this healthy yeast bread that I adapted from Brot-Bernd Armbrust
. It is perfect for brunch or as an afternoon snack.

  • 150 ml Water, boiling
  • 50 g Flaxseed
  • 50 g Sunflower seeds
  • 50 g Pumpkin seeds
  • 250 g Carrots, coarsely grated
  • 350 ml Honey flavoured carrot juice
  • Salt and freshly ground black pepper
  • 50 g Fresh yeast
  • 75 g Rye sourdough, 100% hydration
  • 350 g Bread flour
  • 150 g Dark rye flour
  • 10 g Salt
  1. Place seeds in a bowl and pour in the boiling water. Leave the mixture aside for 2 hours until all the water has been absorbed.
  2. Peel and roughly grate the carrots. Fill a pan with carrot juice, season with a pinch of salt and black pepper, then bring it to a boil. Add in grated carrots and bring it again to a boil. Remove from the heat and allow it to rest for 2 hours.
  3. Strain out the grated carrots through a sieve over a bowl and reserve the juice. Heat up the carrot juice to about 38C/100F. Transfer to a large mixing bowl and dissolove fresh yeast and sourdough with the juice. Add in soaked seeds, bread flour, rye flour and salt. Stir at slow speed for 4 minutes, then increase the speed and mix for a 6 more minutes. At the last minute, stir in grated carrots. Cover with a kitchen towel and rest for 20 minutes at room temperaure.
  4. Grease a large or two smaller loaf pans or line with parchment paper. Scrape the dough into the prepared pan. Cover and rest for another 20 minutes.
  5. Fill a baking tray with some water and place it at the bottom of the oven. Preheat the oven to 230C/450F. Once the oven has reached the desired temperature, remove the water. Place the bread in the middle of the hot oven and lower the temperature to 210C/410F. Bake the bread for 40-45 minutes until golden brown. | © 2013 | | © 2013 |

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Berry Chia Pudding

Sunday, March 24, 2013 | © 2013 |

If you desire a delicious, satisfying yet healthy, nutritious dessert, this is the one for you. The chia seeds, a nature's complete superfood, provide a nice crunch and a slightly nutty flavour and are the richest known plant-based combination of omega-3, dietary fibre and protein as well. The pudding can be refrigerated for up to 3 days.

  • 100 g Fresh strawberries, chopped
  • 100 g Fresh blueberries
  • 100 g Raspberries
  • 60 ml Blood orange juice or water
  • 10 Dried longan flesh or dates
  • 3 tbsp Chia seeds
  • Maple syrup for drizzling, optional
  1. Combine fresh berries, blood orange juice, and dried dragon flesh in the blender. Process until completely smooth.
  2. Transfer the pureed fruit mixture into a bowl, then stir in the chia seeds until well blended. Cover with a plastic film and refrigerate until very thick and pudding-like, at least 4 hours or overnight.
  3. Divide the pudding among 3-4 serving glasses. Drizzle with maple syrup if desired and serve chilled. | © 2013 |

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Power Bites with Soya Flakes and Almonds

Wednesday, March 20, 2013 | © 2013 |

Pop a couple of these delicious power balls before workout and you’ll get some protein, fiber, and magnesium along with omega-3 essential fatty acids and a load of antioxidants to fuel you but not fill you. They are great as on-the-go breakfast or for afternoon snack. Soya flakes can be replaced with oat or spelt flakes.

  • 100 g Soya flakes
  • 150 g Almonds, toasted
  • 3 tbsp Golden flaxseed
  • 2 tbsp Vanilla protein powder
  • 100 g Raisins
  • 4 tbsp Mango puree
  • Blanched almonds, chopped for coating
  • Dried coconut flakes for coating
  • Golden flaxseed for coating
  1. Place soya flakes, toasted almonds, flaxseed, protein powder and raisins in a food processor or blender. Pulse until well ground, then add in mango puree, stir until the mixture is well combined.
  2. Cover with a plastic wrap and chill for 2-3 hours. Remove and shape into balls. Coat the power bites with almonds, coconut flakes and flaxseed. Store in the refrigerator for up to 3 weeks. | © 2013 |

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Belgian Endive Salad with Blood Oranges and Goat Cheese

Saturday, March 16, 2013 | © 2013 | | © 2013 |

This bright and easy salad has got all the elements: bitterness and crunchiness coming from the Belgian endive, sweetness and tanginess from the blood orange, smoothness and creaminess from the goat cheese. Don't be fooled by its simplicity, it is really a burst of flavours and texture.

  • 12 Belgian endive leaves
  • 2-3 Blood oranges, peeled and sectioned
  • 60 g Creamy goat cheese
  • Thyme or rosemary leaves
  • Truffel oil
  • Sea salt
  • Freshly milled black pepper
  1. Using sharp knife, cut away all peel and white pith from blood oranges. Cut between membranes of oranges to release the segments into a bowl.
  2. Place endive leaves in two serving plates. Fill each leaf of endive with a teaspoon of creamy goat cheese. Top the goat cheese with 2 blood orange segments.
  3. Sprinkle with freshly chopped thyme or rosemary leaves. Drizzle with a little truffle oil and season with salt and pepper. | © 2013 | | © 2013 |

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Cold Oven No Proof Yeast Wholegrain Spelt Bread

Monday, March 11, 2013 | © 2013 |

There is no need to wait for the formed loaf to reach room temperature, or to proof it, and you don't even have to preheat the oven. Thanks to Expressbacken-Martina Kiel, Karola Wiedemann
for this easy and nutritious wholegrain bread recipe. All you have to do is to stir everything together until well combined and dump it into the baking pan that's lined with parchment paper. Bake for an hour and breakfast is ready. | © 2013 |

  • 580 g Organic wholegrarin spelt
  • 60 g Sunflower seeds
  • 60 g Sesame seeds
  • 60 g Flaxseed
  • 2 tsp Salt
  • 40 g Fresh yeast
  • 600 ml Lukewarm water
  • 3 tbsp Raspberry vinegar
  1. Whisk together wholegrain spelt flour, seeds, and salt. Make a well in the center of dry ingredients and crumble the fresh yeast into the middle.
  2. Slowly stir in water and raspberry vinegar. Mix with a tablespoon until well combined. Place the dough into a 30-cm loaf pan lined with parchement paper.
  3. Place it in the middle of cold oven and turn on the fan-forced oven to 180C/350F. Bake the bread for 60 minutes. | © 2013 | | © 2013 |

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Quiona Cookies with Rye Flakes and Flaxseed

Wednesday, March 06, 2013 | © 2013 |

These cookies are made using nutrient-dense quinoa, a complete protein, rich in iron, minerals and amino acids, rye flakes and flaxseed. You can experiment by replacing rye flakes with oats or quinoa flakes or a mix of two. Dark chocolate chips can also be added to the batter, for a richer, moister taste. And of course you can always frost them with chocolate. Enjoy them as a wholesome breakfast or as a tasty snack any time you like.

  • 150 g Rye flakes
  • 150 g Cooked quinoa
  • 2 tbsp Flaxseed
  • 70 g Brown sugar
  • 2 tbsp Vanilla protein powder
  • ½ tsp Baking soda
  • 2 tsp Baking powder
  • 90 ml Coconut oil, melted
  • 70 ml Maple syrup
  • 1 tsp Vanilla extract
  • 2-3 tbsp Coconut milk
  1. Melt the coconut oil over low heat. Set aside to cool. Roughly blend rye flakes into powder. Preheat the oven to 180C/350F.
  2. Whisk together the blended rye flakes, cooked quinoa, flaxseed, brown sugar,vanilla protein powder, baking soda, and baking powder in a large mixing bowl.
  3. Stir in melted coconut oil, maple syrup, vanilla extract and coconut milk. Mix to combine. Shape the dough into inch balls and flatten each into a round circle with the palm of your hand. Place them on the parchment-lined baking trays. Bake for 10 minutes until golden brown. | © 2013 |

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Spelt Coconut Pinwheels

Sunday, March 03, 2013 | © 2013 |

A spelt chocolate cookie with a cream cheese coconut swirl that's perfect for snacking and gifting. It freezes well and can be made ahead of time and sliced to bake at your leisure.

Chocolate DoughFilling
  • 220 g Refined spelt flour
  • 25 g Coco powder
  • 150 g Sugar
  • Pinch of salt
  • ½ tsp Baking soda
  • 120 g Butter
  • 1 Egg
  • 1-2 tbsp Milk
  • 100 g Cream cheese
  • 60 g Butter, softened
  • 60 g Sugar
  • ½ tsp Vanilla extract
  • 75 g Coconut flakes
  • 50 g Hazelnuts, ground
  1. Combine all the dough ingredients in a mixing bowl. Quickly mix them into a dough. Wrap with a plastic film and chill for 2 hours.
  2. Beat cream cheese, butter, sugar and vanilla extract until combined. Stir in coconut flakes and ground hazelnuts. Store the filling in the fridge until the dough is ready.
  3. Place the dough between two sheets of plastic film and roll out to a 20x30cm rectangle. Evenly spread the filling over the dough. Roll the dough up into a log starting at the long side. Wrap the log with a plastic film and chill overnight.
  4. Cut the log into 1/2 cm thick slices and place them in baking trays lined with parchment paper. Preheat the oven to 200C/400F. Bake the cookies 8-10 rminutes. Cool on the wire rack. | © 2013 |

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