Ingredients

1 large cucumber, cleaned and cut into sticks
1 teaspoon pink peppercorns
1 teaspoon juniper berries
1 teaspoon wild fennel seeds
2 garlic cloves, peeled and cut into pieces
half a small chili pepper, cleaned and cut into pieces
2 teaspoons rice malt syrup
120 ml cold, filtered water
half a teaspoon whole sea salt
3 tablespoons rice vinegar
50 ml apple vinegar
the juice of 1 lemon

Makes 1 jar.

Directions

Place the cucumber sticks in a glass jar (mine was 600 ml). Add the pink peppercorns, juniper berries, fennel seeds, garlic and chili. In a bowl, mix the rice malt syrup, water, salt, rice vinegar, apple vinegar and lemon juice. Pour the water-vinegar mixture onto the cucumber sticks, shake gently, secure with the lid and refrigerate for 12-15 hours. During this time, shake the jar now and then. The marinating time can be longer, if you prefer a more vinegary taste.
These cucumber sticks are excellent added to a raw mixed salad, or paired with steamed vegetables but you can also use them as a sandwich filling. The same marinade can be used up to 2-3 times within a couple of days. These cucumber sticks should be eaten within 2 days.

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.

Makes 2 servings.

Ingredients: 

200 g corn cous cous (GMO-free)

2-3 handfuls sprouts (for this recipe I used leek and sango sprouts)

6-7 radishes, sliced 

2 handfuls stoned, chopped green olives 

1-2 cucumbers, cut into bits

juice of 1 lemon

4-5 tablespoons extra virgin olive oil (and 1-2 tablespoons extra for toasting the cous cous)

1 pinch Himalayan salt

fresh chopped parsley, to taste 

Directions:

Bring some mineral or filtered water to a boil (2-3 cups should be enough). Sautè the cous cous in a pan with 1-2 tablespoons extra virgin olive oil for around 1 minute. Remove it from heat and place it in a salad bowl. Pour over enough boiling water to cover the cous cous. Cover with a lid and let ‘cook’ for 1 to 2 minutes. Check doneness and add some more boiling water if necessary, pouring it little by little. When the cous cous is ready (it should be al dente) fluff with a fork, add the lemon juice, olive oil and salt and toss. Add the sprouts, radishes, cucumber, olives and parsley and toss again. Sprinkle with some more fresh parsley if desired. Serve rather cool.