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Spring Salad with Flaxseed Oil Vinaigrette

Thursday, May 25, 2017 | © 2017 |

Now that spring is in full swing and one of my favourite ways to enjoy all the spring produce is in fresh salads. This is a very simple yet delicious springtime salad with tender lollo bionda, chickpeas, white asparagus tips, pine nuts and fresh berries tossed in a flaxseed oil dressing.

SaladFlaxseed Oil Dressing
  • 1/2 head Lollo bionda / leaf lettuce, chopped
  • 150 g Chickpeas, cooked and drained
  • 10 Strawberries, trimmed and halved
  • 50 g Blueberries
  • 50 g Raspberries
  • 12 White asparagus tips
  • A handful pine nuts, dry toasted
  • Basil
  • 60 ml Flaxseed oil
  • Freshly pressed juice of 1 lemon
  • 1 tbsp Maple syrup
  • 1 clove Garlic, minced
  • 1/2 tsp Dijon mustard
  • Tri-colour peppercorns, freshly milled
  • Sea salt
  1. Place all the ingredients for the dressing in a glass jar, close the lid and shake vigorously to mix well. Either use immediately or store it in the fridge until ready to use. Keeps for up to 1 week. Shake well before using.
  2. Place chopped lollo bionda leaves in two serving bowls. Add in cooked chickpeas and berries. Arrange the white asparagus tips on top and sprinkle the toasted pine nuts over. Garnish with basil leaves.
  3. Drizzle enough of the dressing over and gently toss to combine. Serve! | © 2017 | | © 2017 |

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Ginger Roasted Asparagus with Salmon

Thursday, May 18, 2017 | © 2017 |

Make everything in one sheet pan, easy clean-up, ready in 15 minutes and perfect for a light, gluten-free dinner. Serve with some garlic rice or roasted potatoes if you are not carb-conscious.

  • 700 g Green asparagus, trimmed
  • 2 tsp Olive oil
  • 1-inch Ginger root, peeled and sliced
  • Salt and pepper
  • 2x150 g Salmon steak
  1. Preheat oven to 200C/400F. Line a baking tray with foil or baking paper. Brush the fish with 1/2 teaspoon of olive oil and season with salt and pepper. Toss the trimmed asparagus with the rest of olive oil and ginger slices. Season with salt and pepper.
  2. Place salmon and asparagus on the prepared baking tray and roast in preheated oven for 15 minutes or until the the salmon flakes easily when tested with a fork and the asparagus is tender. Divide asparagus and fish between two serving plates. Garnish, if desired, with fresh herbs and preserved green peppercorns and serve immediately! | © 2017 | | © 2017 |

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Walnut Date Loaf#refined sugar free

Thursday, May 11, 2017 | © 2017 | | © 2017 |

Sweet dates and crunchy walnuts make this einkorn quick bread deliciously different. It's easy to make and great for breakfast or as a healthy snack. To make your own date paste, simply soak 200 grams of pitted dates in water or tea overnight, drain and process until completely smooth.

Dry IngredientsWet Ingredients
  • 200 g Einkorn berries, ground into flour
  • 50 g Walnuts, ground into flour
  • 2 tsp Baking soda
  • 1/2 tsp Cinnamon powder
  • 1 tsp Ginger powder
  • Large pinch of sea salt
  • 50 g Walnut halves for topping
  • 3 Medium eggs, at room-temperature
  • 250 g Date paste
  • 60 g Kefir
  • 60 g Flaxseed oil
  • 20 g Roasted sesame seed oil
  • 1 tbsp Maple syrup
  1. Preheat the oven to 160C/320F. Grease a standard-size loaf pan and line the bottom with a piece of parchment paper and set aside.
  2. In a mixing bowl, combine einkorn flour, walnut flour, baking soda, spices and salt. Whisk until well combined.
  3. In another large bowl, combine the eggs, date paste, kefir, flaxseed oil, sesame oil, and maple syrup. Whisk vigorously until well combined, then add in the flour mixture and stir with a wooden spoon until completely incorporated.
  4. Spread the batter to the prepared loaf pan and top with walnut halves. Bake for 55 to 60 minutes until the top is nicely golden brown and a skewer inserted in the center comes out clean. Allow the loaf to cool in the pan for 5 minutes before turning out onto a wire rack to cool completely. | © 2017 | | © 2017 |

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White Asparagus Salad with Radish Vinaigrette

Thursday, May 04, 2017 | © 2017 |

This white asparagus salad is made with cherry radishes, hard-boiled egg, and fresh herbs--a typical German spring recipe that's ready in no time. Try it served with some garlic bread or croutons. Omit the eggs if you want to make it vegan. White asparagus can be difficult to locate if you are not in Europe, simply use green variety.

White Asparagus Salad with Radish Vinaigrette

adapted from Küchengötter
  • 2 Hard boiled eggs, peeled and coarsely chopped
  • 750 g White asparagus, trimmed and cut each into 3 pcs
  • Sea salt
  • 10 Cherry radishes
  • 2 tbsp White balsamic vinegar
  • 2 tbsp Chicken broth
  • 2 tbsp Walnut oil
  • 2 tbso Olive oil
  • Freshly ground black pepper
  • A handful of fresh herbs (chervil, parsley or chive), finely chopped
  1. Bring a large pot of water to boil over medium-high heat. Add the the asparagus pieces and blanch for 5-8 minutes until tender yet firm. Refresh under cold water. Drain.
  2. Wash, clean and thinly slice the cherry radishes. Place white balsamic, chicken broth, walnut oil and olive oil in a jar. Season with salt and pepper. Shake well. Add to the radish slices and set aside to allow the flavours to meld for 15 minutes.
  3. Now gently toss the drained white asparagus with vinaigrette and arrange them into two shallow bowls. Top with chopped eggs and fresh herbs. | © 2017 | | © 2017 |

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