Since I changed my diet to a pescatarian diet a few years ago, I learned to love vegetables that I just didn’t like to eat before. I think it was the weird taste or consistency of some of the vegetables I refused to eat as a child and still did as a young adult.
Nowadays a lot has changed and I enjoy many of them very much. One of the vegetables is the beet root. This unique earthy tasty is something special and talking about health benefits, the beet root is a must in our kitchen now. The beet root is a great source of minerals, vitamins and fiber and they are low on calories which makes them even more likable. On top of that I really love the dark red color, so pleasing to the eye and why not make a delicious salad that’s healthy and pretty at the same time.
I would recommend making this salad at least 2 hours ahead of time for all the flavors to infuse.
500g raw beet root
1 red onion
for the vinaigrette
2 Tbsp olive oil
2 Tbsp Raspberry, red or Balsamic Vinegar
1 tsp honey
salt and pepper to taste
How to prepare the salad
Start by peeling your beet root. I use a knife, but a peeler works well since the skin is very thin.
Cut your beet into thin stripes or shred it in the food processor.
Peel and cut your red onion into very thin slices.
To make your vinaigrette give olive oil, vinegar (I prefer raspberry vinegar for this recipe), honey, salt and pepper in a bowl and give it a good stir with a fork or whisk.
Give the shredded beet root, the onion slices and the vinaigrette in a large bowl and combine everything well.
Let it sit for at least two hours before serving. I like to leave mine on the counters if it’s not too warm in the kitchen.
Right before serving add a handful of pumpkin seed for a little bit of crunch in your salad.
How to store
Store the salad in an airtight container in the refrigerator for 3-5 days.
Make every bite count
If you try this recipe and love it, please leave a comment below or tag me on instagram here.
I also have this recipe available on my YouTube channel here.
Cooking seasonal is getting more and more important. It has several positive effects on the environment, is good for your health and can save you money.
When we started eating more seasonal, I first searched for a seasonal food calendar for the region in which we live on the internet. It didn’t took me long to find what I was looking for and I actually thought it was exciting to learn more about it.
The idea for this recipe was given by my mom, when she told me about their celeriac stored in the root cellar and that they love to eat them as a steak. Unfortunately I didn’t have any celeriac in my cellar but lots of apples and onions from last years harvest and I wanted to combine all three as a seasonal lunch.
My husband and I think it turned out very delicious.
Ingredients for Celeriac Cheese Steak with Apples and Onions
2 slices celeriac (1.5 cm thick)
1 slice of your favorite cheese (1/2 for each steak)
2 Tbsp whole wheat flour
2 Tbsp bread crumbs
1 tsp honey
cayenne pepper, salt and black pepper to season
How to cook the celeriac cheese steak with apples and onions
Peel and cut your celeriac into 1.5 cm thick slices and cook them in salt water for about 10 minutes. Set aside to cool down.
Roughly chop the apple and onion.
Prepare three plates to bread the celeriac. Give the whole wheat flour to the first plate. On the second plate beat the egg until the egg white and the yolk are mixed very well. The bread crumbs go on the third plate combined with the cayenne pepper, salt and black pepper.
Using a sharp knife cut a pocket in the celeriac slice and stuff it with your favorite cheese.
Dip the celeriac in the flour and shake off any excess. Then dip the slice in the egg until completely covered. Now roll the celeriac in the spiced bread crumbs until everything is covered well.
Heat a tbsp of oil (I prefer olive oil) in a pan and fry your breaded celeriac on medium heat for 3 to 4 minutes on each side.
Meanwhile preheat a second pan and fry your apples and onions in a little bit of olive oil and a tsp of honey on medium heat just until the celeriac steak is done.
Serve the steak with the apples and onions on top.
I also have this recipe available on my YouTube channel here.
Live in each season as it passes: breathe the air, drink the drink, taste the fruit.
Henry David Thoreau
If you try this recipe and love it, please leave a comment below or tag me on Instagram here.
Iced Cherry Soup is such a wonderful summer dish. It reminds me of my childhood, when my mom would prepare iced cherry soup on hot summer days and serve it with grits or vanilla pudding and sometimes even with vanilla ice cream. It was always a highlight and so delightful.
You can cook the soup with fresh or canned sour cherries. If you use fresh cherries, I would recommend to cook them with the stones still in for a better flavor. But be careful not to bite a cherry seed while eating.
700g canned sour cherries with juice
300 ml water
cinnamon stick (2-3 cm long)
2-3 Tbsp vanilla pudding powder
2-3 Tbsp honey
lemon balm leaves to decorate
banana slices, vanilla pudding, ice cream, grits
How to cook the Iced Cherry Soup
Give the cherries with juice, water, cinnamon stick, cloves and a little bit of lemon peel to a large pot and bring to a boil.
Turn down the heat and simmer for 5 minutes to infuse the herbs and lemon.
Mix the pudding powder with a little bit of cold water and stir into the soup.
Bring to a boil and simmer for 2-3 minutes.
Remove the cinnamon stick and cloves.
Sweeten with honey and set aside to cool.
We love to eat the soup ice cold from the fridge but it is also delicious at room temperature. Serve it with vanilla pudding, grits or ice cream and decorate with banana slices and some lemon balm leaves.
Storing the soup
Store the cherry soup in an airtight container in the refrigerator for one day.
You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.
If you try this recipe and love it, please leave a comment below or tag me on instagram Here
I also have this recipe on my YouTube channel Here
Waffles have been made for centuries and there are many variations or recipes throughout the world.
Soft or crunchy, fluffy or chewy, thick or thin we love them all.
I like to use spelt flour in my recipe since we try to incorporate more ancient grains in our diet for health benefits. The amount of waffles you can make with this recipe varies by the type of waffle iron you use.
2 cups spelt flour
4 tsp baking powder
1/2 tsp salt
2 Tbsp sugar
1 tsp vanilla sugar
2 eggs (medium size)
1 1/2 cups warm milk
6 Tbsp melted butter
How to make the batter and cook the waffles
You will need two large bowls.
In the first bowl combine the dry ingredients (flour, baking powder, salt, sugar and vanilla sugar).
In the second bowl combine the warm milk, melted butter and eggs. I like to whisk in one ingredient at a time.
Pour the wet ingredients into the dry and whisk until everything is well blended and you have a smooth dough.
Preheat your waffle iron. Mine works perfect on medium heat but it always depends on the type of waffle iron you have.
Scoop the batter into your waffle iron and cook the waffles until they are golden brown.
Serve immediately plain or with your favorite toppings or cool on a cooling rack.
Our favorite toppings
We love to eat our waffles with toppings. Some of our favorites are maple syrup or honey, hazelnut cream, powdered sugar, fresh or frozen berries.
Storing and to reheat
Store in an airtight container in the refrigerator for up to 3 days or you can freeze them in a freezer safe container for up to 3 months.
To reheat and crisp use the toaster oven or toaster.
While making waffles my daughter and I had the splendid idea of making chocolate waffles. To half of our dough we mixed in 4 Tbsp. cocoa powder before baking them and they turned out delicious.
Weekends are for Waffles
If you try this recipe and love it, please leave a comment below or tag me on Instagram here
I also have this recipe on my YouTube channel here