Recipes

Lunch

This is what you need:

Crust:

175gr Steph's flour mix*

55gr almond flour

60gr margarine

20gr stevia sugar

1 egg, organic

Pinch of salt

4 tbsp water

Small tsp baking powder

Filling:

4 eggs, organic

Cup or two bacon strips, organic

1 cup leek and half a cup parsnip cubes

Salt to taste

1 tbsp chives and large tbsp parsley

200 ml vegan coconut cream or almond cream (this does not make the quiche too savory)

This is how you make it:

Use a 25cm cake tin.

Preheat the oven to 170 degrees.

Lightly grease the pie crust with oil.

Place the ingredients for the base in a mixing bowl or food processor with a kneading hook and knead well into a ball.Roll out the dough on a sheet of baking paper with a rolling pin to a thin round bottom, you sometimes have to round the edges (which tear) just like a pizza and then you can roll out the dough further.Place your cake tin over the dough and turn over with the help of the baking paper, press gently on the bottom and edges, if all edges are not provided with dough take the leftovers and carefully stick it on.

Poke holes in the bottom with a fork.

Set aside.

Take a bowl and add the eggs and vegan cream and stir well with a whisk, add the remaining ingredients and mix.

Pour it over the mold and spread evenly.

Sprinkle some (vegan) cheese over it.

Bake the quiche in the oven for 40 minutes on the middle position of the griddle.

Then set the oven to hot air and 190 degrees and bake for another 10 minutes on a higher setting on the grill plate.

*Steph's flour mix:

For about 550 grams of flour.

168 grams of brown rice flour

168 grams corn flour or soy flour

84 grams tapioca flour

84 grams of corn starch

28 grams arrowroot powder

13 grams guar gum

This is what you need:

1 roll of ready-made puff pastry

Olives (organic)

Vegan grated cheese

Olive oil

Half a shallot, shredded and finely chopped

Dried basil

Fresh lamb's lettuce

3 tsp pesto (see recipe under sauces & dips)

Pinch of salt

This is how you make it:

Preheat the oven to 210 degrees.

Remove the puff pastry from the fridge for about 20 minutes and then roll it out.

Cut the puff pastry in half.

Cover half of one part with the above mentioned ingredients and fold, pressing the sides well to keep them closed.

Place on a baking tray and place in the oven on the middle position for 20 minutes.

Remove and let cool, finish with fresh lamb's lettuce.

This is what you need:

Omelette roll:2

eggs, organic

3 tbsp arrowroot flour

Half tsp salt

50ml unsweetened almond milk

Stevia drops

Splash of unsweetened almond milk

2 tbsp gluten-free soy sauce (organic)

Fresh purslane

Cheesefondue:

Vegan cheeses: cheddar cheese, original cheese and parmesan

Olives (organic)

Stem spring onion, finely chopped

This is how you make it:

Make an omelette with the eggs, arrowroot flour, salt, almond milk and 3 drops of stevia and fry in a pan over medium heat with a dash of olive oil.

Put the vegan cheeses in a saucepan over medium heat with a small splash of almond milk and add.

Add 4-5 drops of stevia and spring onions, then stir until smooth, add a little almond milk if the cheese fondue is still too thick and season with some salt to taste.

Put some cheese fondue on the omelette and roll up, finish with fresh purslane.

This is what you need:

2 eggs, organic

Dried parsley

Pinch of salt

Dried shallot

4 drops of stevia

2 tbsp almond flour

1 tbsp arrowroot flour

25ml almond milk, unsweetened

Few leaves of fresh spinach

Olive oil

This is how you make it:

Make an omelette with the above ingredients and finish with the fresh spinach.

This is what you need:

Noodles

1 parsnip

3-4 tbsp almond paste

Pinch of salt and pepper

Splash of unsweetened almond milk

A few drops of stevia

Dried parsley

1 shallot, shredded and finely chopped

Small hand content pine nuts

2-3 tbsp gluten-free soy sauce, organic

This is how you make it:

Place a saucepan over a low heat and add the almond paste, pinch of salt, soy sauce and unsweetened almond milk, stirring regularly to form a sauce.

Add almond milk if the sauce is still too thick.

Fry the parsnips and shallot in a pan over medium heat with a dash of olive oil.

Add the herbs and pine nuts and cook for a few more minutes.

Add to the almond sauce and stir well.

Cook the noodles in warm water, drain well and add it last.

Stir well.

This is what you need:

1 gluten-free wrap (or buckwheat pancake)

1/2 chicken fillet, boiled or fried, finely diced

Vegan pesto

Vegan permesan cheese, grated

Pinch of salt and pepper

This is how you make it:

Heat the wrap or pancake briefly in the microwave.

Spread over the vegan pesto, evenly distributed over the wrap. Divide the chicken pieces and season lightly with salt and pepper.

Sprinkle with some vegan parmesan cheese.

Fold the bottom piece up a bit and then roll the wrap nicely.

This is what you need:

6-7 large carrots, grated and diced

2 large parsnips, grated and diced

About 1 l of water

Small piece of fresh ginger, finely chopped

Salt, to taste

Dry parsley

Large dash of gluten-free soy sauce, organic

Few drops of stevia, to taste (optional)

This is how you make it:

Put the vegetables in a large cooking pot with water and let it simmer below the boiling point.

Mix it all together and add the herbs and other seasoning.

Finish with some dried parsley.

This is what you need:

350gr chickpeas, rinsed and drained

1/2 tbsp lemon juice

Little splash of wate

rSalt and stevia drops to taste

Parsley

2 EL tahini

125-150ml olive oil

3 tbsp turmeric

This is how you make it:

Place all ingredients in a mixer and mix well until smooth.

Add additional oil or splash of water until desired thickness is achieved.

Finish with fresh basil.

This is what you need:

2 cod fillets

1 handful of fresh chives

2 handfuls of pine nuts

2-3 tbsp mayonnaise

Salt to taste

This is how you make it:

Steam the cod fillets in the microwave according to the steam program (approximately 10 minutes) and allow to cool in a bowl.

Finely chop the chives and add to the cod together with the salt, pine nuts and then the mayonnaise.

Store in an airtight container in the refrigerator.

This is what you need:

Jar of preserved white cabbage, rinsed and drained

Fresh parsley

Hand white almonds

Walnut oil

Salt to taste

3-4 drops of stevia

This is how you make it:

Put all ingredients in a mixer and mix until a smooth mass.

Garnish with fresh parsley leaves.

This is what you need:

Salmon fillet, fresh (organic)

Half a shallot, shredded and finely chopped

Dried parsley

1/2 tsp lemon juice

This is how you make it:

Place the salmon on a piece of foil and add the shallot, parsley and lemon juice.

Fold closed and place in a glass jar with a lid, on the steamer basket, add some water.

Microwave at 250 watts for 8 minutes.

Then take out and check the doneness of the fish.

If the fish is not yet cooked, put it in the microwave for an additional 2 minutes.

This is what you need:

250gr cauliflower florets

150gr parsnip cubes

600-800ml water

Big splash of olive oil

Fresh parsley

1 shallot

Salty Gluten-free soy sauce, organic

This is how you make it:

Lightly sauté the shallot in a large pan with olive oil.

Add the vegetables and sauté for a while, then add the water and continue to cook below the boiling point.

Mix the soup well.

Season with salt and pepper and fresh parsley.

This is what you need:

1 gluten-free wrap (or buckwheat pancake)

1/2 chicken fillet, boiled or fried, finely diced

Vegan pesto

Vegan permesan cheese, grated

Pinch of salt and pepper

This is how you make it:

Heat the wrap or pancake briefly in the microwave.

Spread the vegan pesto over the wrap.

Divide the chicken pieces and season lightly with salt and pepper.

Sprinkle with some vegan parmesan cheese.

Fold the bottom piece up a bit and then roll the wrap nicely.

This is what you need:

1 gluten-free pizza base

Tomato sauce, organic

1/2 red bell pepper, diced

1/2 onion, diced and thinly sliced

Vegan feta cheese, diced

Boiled or baked chicken strips

Vegan grated cheese

Salt and pepper, parsley

This is how you make it:

Preheat the oven to 210 degrees.

Place the pizza base on a rack lined with baking paper.

Spread tomato sauce evenly on the pizza base.

Divide the onion and bell pepper pieces over the pizza and then the chicken strips.

Season to taste and divide the vegan feta cubes over the pizza and finally the vegan grated cheese.

Place in the oven for 12-15 minutes, then take it out and let it cool.

This is what you need:

200 grams of buckwheat flour

500ml vegetable milk

Pinch of vanilla powder and 1 / 5t thsp vanilla bourbon

2 - 3 eggs, organic

Pinch of salt

Lump of margarine or drizzle of olive oil

This is how you make it:

Start by weight all the ingredients and making sure everything is at room temperature.

Add the flour to a mixing bowl and add half of the milk quantity.

Stir everything with a whisk or mixer to a smooth batter.

Now we can start adding the eggs and the rest of the milk.

Add this while stirring or mixing.

Our batter is now ready and we can start baking.

Heat the margarine or a dash of oil in a pancake pan.

Pour the batter into the pan with a spatula and let it run well all over the bottom.

Bake both sides until they have a nice golden brown color.

This is what you need:

2 handfuls carrots, grated and sliced

1 handful of parsnips, grated and sliced

1 handful of turnip, cut into cubes

2 codfish fillet, organic

1shallot, organic

Fresh basil

4-5 tbsp fish sauce, gluten-free

1 liter of mineral water

50ml olive oil

Dried parsley

Stevia drops to taste

This is how you make it:

Steam the vegetables and shallot and the fish in the microwave in a steambasket.

Put the vegetables in the water and add enough water.

Mash the cod into pieces with a fork and add it to the vegetables.

Add the herbs, oil and fresh basil.

Stir well and season extra to taste.

This is what you need:

1 whole organic chicken

2 large shallots, organic

4 large carrots

4 celery stalks

2-3 bay leaves

2x 1 1 / 5l water

This is how you make it:

Put the chicken in a large cooking pot and add one and a half liters.

Let this simmer on a low heat for 5-6 hours (do not boil) with the lid on the cooking pot.

Take the chicken out, add the washed and roughly chopped vegetables along with the bay leaves and the other 1.5 liters of water.

Simmer for 15 hours on a low heat with the lid on the cooking pot.

Strain the broth and let it cool down.

Divide into jars for freezing.

This broth is beneficial for the digestion, contains many essential nutrients for the body.

The broth can be used in dishes as an additive (ex. with purree / in spreads, noodles) and can be drunk as pure broth on more difficult eating days (flare), with some salt.

This is what you need:

1 roll of puff pastry

Filling:

4 eggs, organic

Cup or two bacon strips, organic

1 cup leek and half a cup parsnip cubes

Salt to taste

1 tbsp chives and large tbsp parsley

200 ml vegan coconut cream or almond cream (this does not make the quiche too savory)

This is how you make it:

Use a 25cm cake tin.

Preheat the oven to 170 degrees.

Lightly grease the pie crust with oil.

Roll out the puff pastry on a sheet of baking paper with a rolling pin to a thin round bottom, you sometimes have to round the edges just like a pizza and then you can roll out the dough further.

Place your cake tin over the dough and turn over with the help of the baking paper, press gently on the bottom and edges, if all edges are not provided with dough take the leftovers and carefully stick it on.

Poke holes in the bottom with a fork.

Set aside.Take a bowl and add the eggs and vegan cream and stir well with a whisk, add the remaining ingredients and mix.

Pour it over the mold and spread evenly.

Sprinkle some (vegan) cheese over it.

Bake the quiche in the oven for 40 minutes on the middle position of the griddle.

Then turn the oven to hot air and 190 degrees and bake for another 10 minutes on a higher setting of the grill plate.

This is what you need:

3 large parsnips, peeled and diced

1 shallot, shredded

4 carrots, grated and diced

2 turnips, peeled and diced

1-1 1.5 l water

Olive oil

Gluten-free soy sauce, organic

Salt to taste

10-12 drops of stevia, to taste

4-5 tbsp turmeric (varies according to taste)

Fresh chives, finely chopped

This is how you make it:

Place a large pot on a medium heat with a good splash of olive oil and let it brown for a while.

Add the water and cook the vegetables below boiling point.

Mix everything well and add the spices.

This is what you need:

1kg pumpkin, washed, peeled and diced

3 red apples, peeled and diced

500g carrots, grated and sliced

3 shallots, shredded and finely chopped

Big splash of olive oi

l2l water1

tbsp cinnamon

3 tbsp salt

10-15 drops of stevia (flavor enhancer)

This is how you make it:

Saute the shallot and pumpkin in a large saucepan with a good splash of olive oil along with the carrots.

Let it simmer for 15 minutes and then add the water.

Make sure that the water does not boil too hard and let everything cook nicely.

Then mix everything well and add the spices.

This is what you need:

2 eggs, organic

1 carrot, grated and finely chopped

Small hand content of leek

Half a shallot, shredded

Salt to taste

Fresh chives

Dried parsley

This is how you make it:

Precook the vegetables by steaming them in the microwave in a glass jar with a lid with some water.

Beat the eggs well with some salt and parsley, together with the shallot and vegetables that have been steamed (cooked).

Bake the omelette and finish with fresh chives.

This is what you need:

Batter:

1/2 cup almond flour

3/4 cup tapioca or arrowroot

1 cup full-fat coconut milk

2 eggs, organic

1 tsp salt

6-8 drops of stevia1

tbsp chives (optional)

Oil pot / deep fryer at 150 degrees

3 fish fillets cut into strips

This is how you make it:

Make a batter of the above ingredients and mix until smooth.

Let the deep-fat fryer or pot heat up.

Dip the fish in the batter and let it lay out for a while, then carefully place them in the deep-fat fryer and do this with a few strips at a time.

Turn regularly and take out when they are golden brown and cooked through, this should take about 5 minutes.

If your kettle is too hot, the fish will still be raw!

Drain in a bowl lined with kitchen paper.

Delicious with tartar sauce!

This is what you need:

Batter:

1/2 cup almond flour

3/4 cup tapioca or arrowroot

1 cup full-fat coconut milk

2 eggs, organic

1 tsp salt

6-8 drops of pure stevia

1 tbsp chives (optional)

Oil pot / deep fryer at 180 degrees

2 chicken breasts organic, diced

This is how you make it:

Make a batter of the above ingredients and mix until smooth.

Let the deep-fat fryer or pot heat up.

Dip the chicken in the batter and let it lay out for a while, then carefully place them in the deep-fat fryer and do this with a few cubes at a time.

Turn regularly and take out when they are golden brown and cooked through, this should take about 5 minutes

.If your kettle is too hot, the chicken will still be raw!

Drain in a bowl lined with kitchen paper.

This is what you need:

Filling:220g parsnip, peeled and diced

1 tbsp parsley

2 tbsp arrowroot flour

1 egg, organic

100gr vegan grated cheese

2 tbsp arrowroot

10gr vegan parmesan cheese

1/5 tsp salt

Optional: some black pepper, extra salt to taste

Crust:

Bowl with almond flour and tapioca flour (half cup arrowroot or tapioca flour and 1 cup almond flour)

1 egg, beaten in a bowl

Deep fryer at 180 degrees

This is how you make it:

Steam the parsnips until done and put them in a bowl, add the rest of the ingredients and mix briefly to a puree.

Pour the puree into a brownie bowl and let it cool at room temperature, then put it in the fridge overnight

.Take out and form croquettes.

Dip them in the beaten egg and then roll well in the flour composition.

Fry them with regular turning for 10 minutes.

Take them out and let them drain on a plate lined with kitchen paper

.If they are not yet cooked, you can leave them in the oven for 10 minutes at 200 degrees.

Make sure the crust does not burn.

This is what you need:

Crust:

1 cup lukewarm water

1 tsp dry yeast

1 tsp raw honey

2 cups almond flour

2 cups tapioca flour

1 1/4 cups cornstarch

2 tsp guar gum

1 tsp salt

2 egg whites, organic

2 tbsp olive oil

5-7 drops of stevia

Topping

:recipe bolognaise sauce (main dish secction)

1 carrot and half a parsnip cut into pieces and slightly pre-cooked.

Fresh basil leaves

Hand vegan grated cheese 

This is how you make it:

Make a dough from the above ingredients but only add the egg whites, not the egg yolk.

Add the water last when the food processor is on.

Knead the dough well and avoid lumps.

Divide the dough into 2 balls and wrap in clear foil and let it rest in the fridge for 15 minutes.

Preheat the oven to 200 degrees hot air and put the pizza stone in the oven.

Place a piece of baking paper on the table and sprinkle with some tapioca flour.

Roll out the dough and make 2 pizza bases.

Remove the pizza stone from the oven and place the bottom on the stone.

Spread the bolognaise sauce over it and place the cubes/slices of vegetables on top and sprinkle with vegan grated cheese as desired.

Bake in the oven for 8-10 minutes.

Take out and let cool for a while, put some basil leaves on top.

This is what you need:

Crust:

1 cup lukewarm water

1 tsp dry yeast

1 tsp raw honey

2 cups almond flour

2 cups tapioca flour

1 1/4 cups cornstarch

2 tsp guar gum

1 tsp salt

2 egg whites, organic

2 tbsp olive oil

5-7 drops of stevia

Topping:

Olive oil

Fried bacon, organic

Vegan grated cheese

Vegan mozzarella sliced

Pinch of salt, parsley and oregano

This is how you make it:

Make a dough from the above ingredients but only add the egg whites, not the egg yolk.

Add the water last when the food processor is on.

Knead the dough well and avoid lumps.

Divide the dough into 2 balls and wrap in clear foil and let it rest in the fridge for 15 minutes.

Preheat the oven to 200 degrees hot air and put the pizza stone in the oven.

Place a piece of baking paper on the table and sprinkle with some tapioca flour.

Roll out the dough and make 2 pizza bases.

Remove the pizza stone from the oven and place the bottom on the stone.

Brush the bottom with olive oil (1 tbsp), sprinkle the bacon over it and then the vegan cheese as desired and bake the pizza for 10-15 minutes.

Remove and let cool, you can season the pizza to your liking with parsley.