Carrot & green lentils soup

Ingredients:

  • 300g carrots
  • 1/2 sweet potato (or 1 small)
  • 1/2 potato (or 1 small)
  • 400g green lentils (from a can)
  • small piece of ginger
  • 1tsp chilli powder
  • 1tbsp olive oil
  • 1tbsp sea salt
  • fresh parsley

Wash the carrots with cold water and peel  and slice them, repeat the same with the potato and sweet potato. (Choose the size or amount of potato according to your preference.)

Add the oil in a pot suitable for making soup, add carrots, potato and sweet potato and sauté for 3-5 minutes and then add enough water to cook all together.  Note, you can add more water later to adjust the consistency of the creamed mixture or finished soup (see below).

Add salt, chilli powder and stir. Peel the ginger and cut it into small pieces and add it to the pot.

Bring it to boil (approximately 20-30minutes). When cooked, use a blender to make a creamy mixture and then add another 1/2 glass of water and the lentils cook before cooking for 15-20 minutes after which it will be done.

You can add some fresh parsley on top.

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Enjoy, feel & eat!

@ramonsfoodsense

 

Black quinoa & cauliflower salad with carrot cream

Ingredients:

For the cream:

  • 2 medium sized carrots
  • 1 small sized potato
  • 1/2 zucchini
  • 1 tsp sea salt
  • 1 tsp white pepper
  • 1 clove of garlic

For the salad:

  • 1 cups black quinoa
  • 1/2 cauliflower
  • 3 vine tomatoes
  • 1 tsp sea salt
  • 1 tsp olive oil
  • 1/2 lemon
  • 1 clove of garlic

 

Peal and slice the carrots, potato and zucchini. Put the oil in pot and fry the garlic until golden, add the vegetables and the salt and fry for 6-8 minutes.  Then the add water and white pepper and cook it slowly for around 30-40 minutes. After cooking as described, use a blender to cream or purée all together until you have a creamy body.

Wash and cut the cauliflower into small pieces and place them in baking tray, cover with aluminium foil and bake for around 20-35 minutes.

Roast the tomatoes separately with garlic, sea salt and squeeze 1/2 lemon on top.

Boil the quinoa with sea salt. When done, make rinse with cool water.

When everything is done, arrange all on big plate for a nice presentation in the following order – creating layers in the final two steps below:

  • Quinoa
  • Tomatoes
  • Cauliflower
  • (And then mix them)
  • Cream
  • And some parsley or basil on top

 

Enjoy, feel & eat!

@ramonsfoodsense

 

 

 

 

 

 

Carrot & Basil cream

This is a lovely golden puree or cream that can be eaten warm or cold as a complement to other food items. One suggestion would be to serve roasted asparagus garnished with the Carrot & Basil cream – both colourful and delicious!

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Ingredients:

  • 2 carrots
  • 1/2 butternut squash
  • 1 potato (medium size)
  • 1 clove of garlic
  • 4-6 basil leaves
  • 1 TBS olive oil
  • 1 TBS sea salt

 

Peel and cut the carrot, squash and potato into small cubes. Pour the oil into a pan and fry the garlic until golden. Then add the carrot, squash, potato and sea salt and fry until golden, then add water and boil everything together.

When it is soft, put everything into a blender and add the fresh basil leaves and blend it.

Serve in a bowl and done! You can eat it warm or cold as you like!

Enjoy, feel & eat!

@ramonsfoodsense