• Cous-Cousey with Fetah

    It’s possible to eat healthy in semi-lockdown, even if you only have 5 minutes (of willpower) to prepare food. In this couscous, cucumber and tomatoes add fibres and nutrients, while parsley gives a boost of fresh and immune-system supporting vitamin C. Chickpeas and feta cheese help make the meal more substantial, and raisins – or dried apricots – are an optional addition if you have a sweet tooth that needs to be satisfied. Adding pepper in the end is totally fine, but skip the salt since feta has plenty! This meal is light and healthy – but what’s also awesome is that it can be varied with all sorts of…

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    Indian Summer Salad

    As I’m walking around the cookbook section in a bookshop a couple of weeks ago, a pop of color catches my eye – it’s the “Fresh India” cookbook by a lady called Meera Sodha. Indian cooking finally made simple and not taking 5 days of bending over the stove to make? Yes! This summer salad  is refreshing and full of flavors (it originally also includes a spoonfull of sugar, which I leave out). Enjoy it with a big appetite – it has a grand total of zero (0) calories, really. Fun fact: I buy my bell peppers organic because peppers fall into EWG’s (Environmental Working Group) category of the dirty dozen. This is…

  • Panzanella

    STALE BREAD SHOULD NEVER GO TO WASTE AGAIN! Panzanella is a Tuscan summer specialty based on bread and tomatoes – and it’s absolutely delicious! It’s a very healthy meal, full of fresh ingredients, low in calories and rich in nutrients. Just the process of making it will make you feel like an Italian God/ess, as the aromas and colors fill the plate. I’ve found inspiration for this recipe in the River Cottage VEG Cookbook by a man with a very complicated last name, Hugh Fearnley-Whittingstall. Print Recipe Panzanella with Tomatoes, Olives & Basil Course Main Dish Prep Time 20 minutes Passive Time 20 minutes (skip this if in a hurry)…