Ingredients

200 g cooked lentils
200 g pomegranate kernels
whole sea salt, just enough to taste
extra virgin olive oil, to taste
the juice of half a lemon
2 tablespoons apple vinegar
1 tablespoon rice malt syrup
1 teaspoon cumin powder
1 teaspoon coriander powder
a large handful of fresh parsley, cleaned and chopped

Makes 2 servings.

Directions

Combine the lentils and the pomegranate kernels in a sald bowl. Add the salt, olive oil, lemon juice, apple vinegar and rice malt syrup and toss. Stir in the cumin and coriander, finish with the chopped parsley, toss and serve slightly cold or at room temperature.

Ingredients

150 g chickpeas, to be soaked in filtered water for around 9 hours then rinsed and drained
200 g soy yogurt, unsweetened, unflavoured and GMO-free
2 tablespoons extra virgin olive oil
1 teaspoon mild curry powder
1 teaspoon turmeric
whole sea salt, just enough to taste
1 small cucumber, cleaned and diced
1 long green pepper, cleaned and diced
a large handful pf fresh parsley, cleaned and finely chopped
1 small garlic clove, peeled and finely chopped
1 teaspoon cumin seeds, toasted then ground into powder
freshly ground white pepper, to taste

Makes 2 servings.

Directions

Cook the chickpeas until al dente. Rinse them under cold running water, drain well and let cool. In the meantime, combine the soy yogurt, olive oil, curry powder, turmeric and salt in a bowl and whisk until smooth. When the chickpeas are completely cold, transfer them into a sald bowl, add the cucumber, green pepper, parsley and garlic and toss. Stir in the spiced soy yogurt, add the cumin and white pepper, toss again and refrigerate. This salad is best served very cold.

Ingredients

2-3 handfuls lentil sprouts
2-3 handfuls radish sprouts
half a cucumber (or 1 small), cleaned and julienned
2 tablespoons black sesame seeds
1-2 tablespoons dulse flakes
the juice of half a lemon
1 tablespoon apple vinegar
extra virgin olive oil, to taste
toasted sesame oil, to taste
whole sea salt, just enough to taste

Makes 2 servings.

Directions

In a salad bowl, combine the lentil and radish sprouts, cucumber, sesame and dulse and toss. Add the lemon juice, apple vinegar, olive oil and sesame oil, season with salt. toss again and serve.

Ingredients

6-7 tomatoes, cleaned and seeds removed then cut into small pieces
6 sundried tomatoes, soaked in filtered water for about 10 minutes then rinsed, pat-dried and cut into pieces
a handful of fresh rocket, cleaned and chopped
a handful of fresh basil, cleaned and chopped
1 garlic clove, peeled and cut into slivers
extra virgin olive oil, to taste
whole sea salt, just enough to taste
freshly ground white pepper, to taste
200 g kamut penne
a handful of hazelnuts, shelled and chopped

Makes 2-3 servings.

Directions

Combine the tomatoes, rocket, basil and garlic in a bowl and toss. Add the olive oil, salt and pepper, toss again and set aside. Cook the penne in salted filtered water until al dente, drain them and add them to the vegetables. Add some extra olive oil, pepper and finish with the hazelnuts. You can serve it warm though it’s equaly delicious cold.

Ingredients

2 whole wheat friselle
320-350 g fresh ripe tomatoes, sliced or cut into pieces
dried oregano, to taste
fresh and cleaned basil, to taste
extra virgin olive oil, to taste
whole sea salt, just enough to taste

Makes 2 servings.

Directions

Soak the friselle in filtered water until they are moist (but not too moist), then carefully squeeze the remainng water out of them and crumble them into a salad bowl. Add the tomatoes, oregano, chopped basil, olive oil and salt. Toss and refrigerate for about 2 hours before serving.

Ingredients

100 g beluga lentils
the juice of half a lemon
8-10 cherry tomatoes, cleaned and cut into halves
3-4 sun dried tomatoes, soaked in filtered water for 10 minutes then drained and chopped
dried mint, to taste
fresh and cleaned mint, to taste
extra virgin olive oil, to taste
whole sea salt, to taste
half a large avocado, cleaned and cut into pieces or slices

Makes 2 servings.

Directions

Wash well the lentils and cook them in filtered, unsalted water until al dente. Drain the lentils, rinse them under cold, running water then drain them and transfer them into a salad bowl. Add the lemon juice and refrigerate until completely cold. Add the cherry tomatoes, sun dried tomatoes, mint, olive oil, salt and toss. Finish with the avocado and some extra mint leaves and serve.

Ingredients

200 g cleaned cherries
300 g cleaned strawberries, cut into quarters
the juice of half a lemon
the juice of 1 orange
1 tablespoon naturale vanilla extract
2 tablespoons molasses (from whole cane sugar)
the juice of 2 cm cleaned and grated fresh ginger root
4-5 fresh mint leaves, cleaned and chopped
1/4 teaspoon of powdered cloves

Makes 2-3 servings.

Directions

Stone the cherries and cut them into halves or quarters then place them in a salad bowl with the strawberries. Add the lemon juice and orange juice, vanilla extract, molasses and ginger juice and stir. Stir in the mint and cloves and refrigerate for 2-3 hours before serving.

Ingredients

2 large potatoes, peeled, cut into slices then into quarters
a handful of kalamata olives, stones removed
a handful of sango radish sprouts, cleaned
whole sea salt, just enough to taste
extra virgin olive oil, to taste
a little lemon juice
a little rice or apple vinegar
a few pinches of nori flakes
freshly ground white pepper, to taste

Makes 2 servings.

Directions

Steam the potatoes until cooked but still al dente. Transfer them onto a plate and let cool. When the potatoes are completely cold, divide them into induvidual serving plates. Coarsely chop the olives (or slice them into two halves), and add them to the potatoes. Add some sango sprouts, season with salt, drizzle with some olive oil, lemon juice and vinegar then sprinkle with the nori flakes and pepper and serve.

Ingredients

2 beets, cleaned and cut into pieces
the juice of 2 oranges
a few pinches of whole sea salt
julienned orange zest, to taste (choose organic oranges)
fresh thyme leaves, to taste (keep some for garnish)
1-2 tablespoons rice malt syrup
extra virgin olive oil
balsamic vinegar, to taste
freshly ground black pepper, to taste

Makes 2 servings.

Directions

Put the beets in a bowl and pour the orange juice over them. Season with salt, add the orange zest and thyme leaves and toss. Let marinate in the fridge for 3-4 hours, stirring now and then. When it’s time to serve, take some of the juice of the marinade and mix it with the rice malt syrup. Transfer the beets in a salad bowl and pour the juice and rice malt syrup mixture over. Add some olive oil and balsamic vinegar, sprinkle with the thyme leaves and pepper and serve.

Ingredients

a small fennel bulb, cleaned and cut into thin slices or shaved
a few endive leaves, cleaned
5-6 radishes, cleaned and cut into halves or quarters
half a red beet, cleaned and cut into two halves and then into slices
5-6 tablespoons extra virgin olive oil
the guice of half a lemon
2-3 teaspoons apple vinegar
2 teaspoons rice malt syrup
whole sea salt, just enough to taste
dried thyme, to taste
freshly ground green pepper, to taste

Makes 2 servings.

Directions

In a salad bowl, combine the fennel, endive, radishes and beet and toss gently. Pour the olive oil, lemon juice, apple vinegar, and rice malt syrup in a jar, add some salt, secure with a lid then shake to mix. Drizzle some vinaigrette over the vegetables, sprinkle with the thyme and green pepper and and serve.

Ingredients

half a pink grapefruit
extra virgin olive oil, to taste
toasted sesame oil, just enough to taste
a teaspoon rice malt syrup
whole sea salt, just enough to taste
freshly ground white pepper, to taste
2 large handfuls rocket, cleaned
a handful of dulse seaweeds, soaked in filtered water for about 15 minutes then rinsed well and drained
a handful of lentil sprouts
sesame seeds, to taste

Makes 2 servings.

Directions

Squeeze the grapefruit juice into a clean jar and add twice the amount of olive oil. Add the sesame oil, rice malt syrup and season with salt and pepper, secure with the lid and shake to emulsify.
In a salad bowl, combine rocket, dulse and lentil sprouts and toss. Drizzle over some vinaigrette, sprinkle some sesame seeds and serve.

Ingredients

1 handful of fresh parsley, cleaned and chopped
a 3 cm piece of fresh ginger root, peeled and chopped
a 1-2 cm piece of a fresh chilli, cleaned and chopped
1 handful hazelnuts, shelled and chopped
a 2-3 cm piece of a fresh spring onion, cleaned and chopped
1 tablespoon nori flakes
4-5 tablespoons extra virgin olive oil
1 tablespoon shoyu
1 tablespoon lemon juice
a pinch of whole sea salt
1 tablespoon filtered water
1 white beet, cleaned and cut into thin slices
raw hazelnut oil, to taste

Makes 2 servings.

Directions

In a bowl, mix very well all ingredients except the beet slices and hazelnut oil. Arrange the beet on a plate, garnish with the hazelnut mixture and drizzle with the hazelnut oil before serving.

Ingredients

1 small white beetroot, cleaned and cut into matchsticks
half a red beetroot, cleaned and cut into matchsticks
half a small white cabbage, cleaned and finely shaved
the juice of 1 orange
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons rice malt syrup
whole sea salt, just enough to taste
black sesame seeds, to taste
pumpkin seeds (raw or toasted), to taste

Makes 2 servings.

Directions

Combine the beetroots and cabbage in a salad bowl and toss gently. In a separate small bowl or glass mix the orange juice, sesame oil, rice vinegar, rice malt syrup and salt and whisk. Divide the vegetables into individual serving plates, pour some of the vinaigrette over the salad then sprinkle the sesame seeds and pumpkin seeds on top and serve.

Ingredients

a 5-6 cm piece of a leek, cleaned and finely sliced
the juice of 1 lemon
whole sea salt, just enough to taste
half a ripe but firm pear, cleaned and sliced lengthwise
2 tablespoons grade C maple syrup
100 g smoked tofu, thinly sliced
a large handful of fresh baby spinach, cleaned
extra virgin olive oil, to taste
a few pomegranate kernels

Makes 2 servings. 

Directions

Place the sliced leek in a bowl, add half of the lemon juice and salt and let marinate for about 45 minutes. In another bowl, place the pear slices, add the remaining lemon juice and maple syrup and set aside for about 30 minutes. Sauté the tofu in very little olive oil until brown on both sides then remove form heat and set aside. To assemble your salad, mix the leek, pear, tofu and spinach and add some olive oil. Garnish with the pomegranate kernels and serve.

Ingredients

half a medium celeriac, peeled and julienned
2 tablespoons lemon juice
5-6 tablespoons vegetable cream (I used almond cream)
a few fresh parsley leaves, cleaned and chopped
1 teaspoon truffle paté (a paté of black summer truffle in olive oil, with no added ingredients)
hazelnut oil, to taste
whole sea salt, just enough to taste

Makes 2 servings.

Directions

In a salad bowl, combine the celeriac, lemon juice, cream and parsley and toss. Add the truffle paté, hazelnut oil and salt and mix again. Serve cool or at room temperature.

Ingredients

half a very small head celeriac, peeled and shaved thin
1 red apple (I used Red Delicious), cleaned, quartered and cut into very thin slices
1 very small lemon, cleaned and cut into thin slices
lemon juice, to taste
extra virgin olive oil, to taste
whole sea salt, just enough to taste
rice malt syrup, to taste
whole grain, old style mustard, to taste
apple vinegar, to taste

Makes 2 servings.

Directions

In a salad bowl combine the celeriac, apple and lemon slices and drizzle with some lemon juice. In a separate, smaller bowl, combine the olive oil, salt, rice malt syrup, mustard and apple vinegar until completely mixed. Transfer the vegetables into individual serving plates then pour the dressing over them just before serving.

Ingredients

200 g black chickpeas, soaked in cold filtered water for at least 9 hours, or overnight, then washed and drained
150 g quinoa, washed under cold running water
half a red pepper, cleaned and cut into cubes
half a yellow pepper, cleaned and cuto into cubes
8-10 cherry tomatoes, cleaned and cut into quarters
1 carrot, cleaned and cut into cubes
2 hanfuld black pitted olives, chopped
a handful of fresh parsley, cleaned and finely chopped
a handful of fresh basil, cleaned and finely chopped
extra virgin olive oil, to taste
whole sea salt, just enought to taste

Makes 4 servings.

Directions

Cook the chickpeas in unsalted water (add the salt to the pot when the chickpeas are almost completely cooked as salt hardens the outer layer). Cook the quinoa al dente in lightly salted water in a separate pot. Drain well and let cool. When the chickpeas are cooked, rinse them under cold, running water, drain well and let cool. Once the quinoa and chickpeas are cold, transfer them into a sald bowl the stir in the red and yellow pepper, tomatoes, carrot, olives, parsley, basil and toss. Season with the olive oil and salt, mix well and serve.

Ingredients

For the salad

200 g green beans
2 medium-large potatoes, peeled and sliced
a large handful of fresh rocket, cleaned
a handful of capers, soaked in cold filtered water for about 15 minutes then rinsed

For the pesto

a large handful of fresh, cleaned basil (and some for garnish)
2 small zucchini, cleaned
a large handful of pine nuts (and some more for garnish)
5-6 tablespoons extra virgin olive oil
5-6 tablespoons filtered water
whole sea salt, just enough to taste
a squeeze of lemon juice

Makes 2 servings.

Directions

Cook the green beans al dente in salted, filtered water. Steam the potato slices. Drain the beans, then transfer them into a salad bowl. Add the steamed potato slices and let cool.

To make the pesto, combine the basil, zucchini, pine nuts, olive oil, water, salt and lemon juice in the bowl of a food processor. Process until rather creamy.

Once the beans and potatoes are cold, add the rocket, the capers and the pesto and toss gently. Add some extra olive oil, if needed. Garnish with some basil leaves and pine nuts and serve.

Ingredients

half a (round) radicchio head, cleaned and thinly sliced into ribbons
3-4 fresh, ripe, firm figs, cleaned and cut into quarters
1 tablespoon black sesame seeds
extra virgin olive oil, to taste
whole sea salt, just enough to taste
balsamic vinegar, to taste
fresh thyme leaves, cleaned (to taste)

Makes 2 servings.

Directions

Put the radicchio, figs and sesame seeds in a salad bowl. Add the olive oil, salt and balsamic vinegar and toss gently. Garnish with the thyme leaves and serve.

Ingredients

4 small zucchini, cleaned and sliced
the juice of 1 lemon
2 tablespoons rice vinegar
extra virgin olive oil, to taste
whole sea salt, just enough to taste
fresh thyme leaves (cleaned), to taste
pink peppercorns

Makes 2-4 servings.

Directions

Put the sliced zucchini in a salad bowl, add the lemon juice, vinegar, olive oil, salt, thyme leaves, peppercorns and toss. Refrigerate for about 5-7 hours, stirring now and then during that time. Serve cold (or cool). You may garnish with some extra thyme sprigs and pink peppercorns.