Sweet and Sour Beet Salad

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.


(serves 4)

500g raw beet root

1 red onion

pumpkin seeds

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.

Celeriac Cheese Steak with Apples and Onions

Let’s start the year 2022 with a seasonal recipe.

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

(serves 2)

2 slices celeriac (1.5 cm thick)

1 apple

1 onion

1 slice of your favorite cheese (1/2 for each steak)

2 Tbsp whole wheat flour

2 Tbsp bread crumbs

1 egg

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.

Hearty Pumpkin Soup

As nature slowly changes into fall colors, the days are getting shorter day by day just a few minutes and the nights are getting cooler. Soon the insects will take their well earned winter break and we long for heartier meals.

This is the time when I like to cook pumpkin soup from Hokkaido Pumpkins. I prefer the Hokkaido Pumpkins because I can cook them with the skin on and they are a good source of fiber and vitamins, just what we need when the colder seasons are around the corner.

The sweetness of the pumpkin harmonizes well with the spiciness of the spices and it is a real treat on cooler days.

Hearty Pumpkin Soup


(serves 6-8)

1 Hokkaido Pumpkin 1,5 kg (about 1 kg when cleaned)

1 medium size Potato

1 medium size Onion

2 medium size Carrots

1 Garlic Clove

1.2 L Water

2 tsp Vegetable Broth

1 tsp Ginger Powder

2 tsp Curry Powder

1 1/2 tsp Salt


a good pinch of Nutmeg

Hokkaido Pumpkin

How to cook the Hearty Pumpkin Soup

  • Wash and cut your Hokkaido Pumpkin into chunks. Roughly chop the onion, carrots and potato. Mince the garlic (I use a garlic crusher).
  • In a large pot sauté the onion and garlic in a little bit of oil.
  • Add the carrots and potato and roast for a few minutes.
  • Add the pumpkin, mix well and roast for another few minutes.
  • Add the curry, ginger and nutmeg, stir well and roast again for a few minutes.
  • Now it’s time to add the water and bring to a boil. As soon as the water boils add the vegetable broth powder, stir and let simmer for 30 minutes or until the vegetables are soft.
  • When the veggies are soft, blend the ingredients with the immersion blender until you have a smooth soup.
  • Add salt and pepper and let simmer for 2 minutes.
  • Serve with toppings.

There are many toppings you can use on pumpkin soup to add different colors and texture. Here are my families favorite toppings:

Sour Cream

Pumpkin Seeds

Parmesan Cheese

Bacon bits


We also like to eat fresh bread with our soup.

Storing and to reheat

Store the soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Reheat the soup in a pot on the stove top over low to medium heat. Stir occasionally so the soup won’t burn.

Comfy sweaters, warm drinks, pretty colors and hearty food!

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

Iced Cherry Soup

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.

Iced Cherry Soup with Vanilla Pudding and Banana


(serves 4)

700g canned sour cherries with juice

300 ml water

cinnamon stick (2-3 cm long)

2 cloves

lemon peel

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.

Fresh Lemon Balm

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.

Julia Child

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

Creamy Macaroni And Cheese

Once in a while our daughters ask for homemade Macaroni and Cheese and they actually say they taste even better the second day when reheated.

It’s so simple and quick to cook and truly a cheese explosion.

I like to serve our Macaroni and Cheese with a light salad since they are more on the heavy side and sprinkled with fresh parsley and a little bit of shredded cheddar.

Homemade Macaroni and Cheese


(serves 8)

500g pasta (I prefer elbow or shells)

1/4 cup butter

1/4 cup flour

1 cup milk

2 cups heavy cream

2 cups shredded cheddar cheese

1/4 tsp salt

a pinch of freshly ground black pepper

How to cook the Macaroni and Cheese

  • Cook your pasta according to package directions.
  • In the meantime prepare the sauce in a medium size pot.
  • For the sauce melt the butter and whisk in the flour. Let cook on medium heat for about a minute.
  • Whisk in the milk, heavy cream, pepper and salt. Keep heat on medium and continue whisking until it begins to boil.
  • Reduce the heat to low and stir in the cheddar until melted.
  • Drain the pasta.
  • In a large bowl combine pasta and sauce and let sit for a few minutes before serving.
  • Sprinkle with fresh parsley and some shredded cheddar and serve with a light salad as a side.
Cheese Explosion

Storing and to reheat

Store in an airtight container in the refrigerator for 3-5 days.

To reheat the Macaroni and Cheese, place in a skillet or sauce pan and add a little bit of milk. Reheat over low to medium heat, stir frequently and add more milk as needed to keep the dish moist.

Enjoy your Macaroni and Cheese

One Does Not Simply Resist Cheat Meals

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