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florets from 1 cauliflower
80 g / 3/4 cup almond our
1 tbsp dried oregano
sea salt and freshly ground black pepper
3 organic eggs
Fresh or sundried tomatoes
Fresh spinach or ruccola
Mozzarella or Pecorino
Preheat the oven to 200°C and line two baking trays with baking paper. Coarsely chop the cauli ower, place in a food processor and blend until it is a ne rice-like texture. Measure 700 ml of the cauli ower ‘rice’ and place in a mixing bowl. Add the almond our, oregano and seasoning and mix with your hands. Make a well in the centre and crack the eggs into it. Use your hands to pull the dry ingredients towards the middle until everything is combined and you can shape it into a ball. It should be more loose and sticky than a traditional pizza dough. Transfer to the baking paper and form into 7-8 small pizzas by attening the dough with your hands until it’s roughly 5 mm thick. Make the edges slightly higher. Pre-bake for 15-18 minutes or until golden. Meanwhile, prepare the pizza toppings. Remove the crust from the oven. Cover with tomato sauce and toppings of your choice and put back in the oven for 5-10 more minutes. Serve!
1 kg butternut squash pumpkin
250 ml vegetable stock, heated
1 x 400 ml tinned full-fat coconut milk
1 tbsp un ltered apple cider vinegar
1 tsp fresh ginger, peeled & grated
1 sprig fresh rosemary, leaves picked
Sea salt & freshly ground black pepper
Salt & pepper
Preheat the oven to 200°C and line a baking tray with parchment paper.
Cut the butternut in half lengthwise and remove the seeds with a spoon.
Place both halves on the baking tray, cut side down and bake for approx. 30-45 minutes or until the esh is tender and the skin is golden and bubbly.
Remove from the oven and set aside to cool slightly. Spoon out the esh of the butternut, add it to a large saucepan or a food processor along with the rest of the ingredients and season to taste with salt and pepper. Using an immersion blender or food processor, blend until smooth. Add additional stock if you prefer it thinner. Serve in jars or bowls with a dollop of yogurt swirled on top.
Tip: If you want to avour the yogurt you can crumble some goat’s chevre into it and whisk until smooth.
Makes 10-12 patties
125 g (200 ml) uncooked quinoa or
360 g (500 ml) pre-cooked quinoa
80 g (200 ml) rolled oats
4 eggs 200 g feta cheese
3 raw beetroots (approx. 200-250 g)
sea salt & black pepper
Sweet Potato Fries
2 sweet potatoes
Cooking the quinoa:
Place rinsed quinoa in a saucepan, add twice as much water and a pinch of salt and bring to a boil. Lower the heat immediately and let it gently simmer for about 10-15 minutes, set aside and let cool.
Preparing the burgers:
Peel and grate beetroots on a box grater or use a food processor with the grating blades attached. Place the grated beets in a large mixing bowl. Add cooked quinoa, rolled oats and eggs and mix everything well. Add feta cheese, salt and pepper and stir to combine. Set aside for about 30 minutes, so the oats can soak up the liquid and the mixture sets (this step is important for the patties to hold together). Try forming a patty with your hands. If the mixture feels too loose, add some more oats. Shape 10-12 patties with your hands. Fry them in a frying pan by heating a knob of coconut oil or olive oil and fry until golden on both sides.
Making Sweet Potato Fries:
Preheat the oven to 200C and cover a baking tray in baking paper. Rinse the sweet potatoes and scrub off any dirt. Cut into long thin strips. Toss in oil and salt and spread them out evenly on the baking paper. Bake for 20 minutes and then change the oven setting to grill and increase the temperature to max and bake for a few additional minutes until crunchy and slightly burnt towards the edges.
Assemble the burgers in the buns with toppings of choice and the sweet potato fries on the side. Any burgers you might have left can be stacked in a jar and stored in the fridge as a quick lunch salad topping.
4 tbsp quality pesto
1 Chioggia beet, peeled (or regular beetroot)
8 pieces marinated artichokes, drained
8 olives, drained and pitted
1⁄2 cup mixed cooked lentils, rinsed and drained (beans can be used as well)
2 small gs or 8 grapes
8 cherry tomatoes
2 handfuls mixed lettuce
2 tbsp lemon juice
Wash and dry all of the fresh produce. Thinly slice the beet, cut the olives in half, spiralize the zucchini or use a peeler to shave it into thin strands, cut the gs into quarters (or the grapes in halves) and cut the tomatoes in halves.
Spoon the pesto into the base of two medium-sized wide mouth sealable glass jars. Arrange the beet slices around the inside of the jars. Begin by lling the jars with the marinated vegetables, then the lentils, followed by the zucchini, fruit and tomatoes and nally the lettuce and lemon juice squeezed on top.
Seal the jars and store them in the fridge. Then simply grab one and place in your bag for a quick lunch on the go. They can keep for a few days in the fridge, if unopened.
When ready to serve, shake the salad out into a bowl, toss gently until coated in the pesto and serve with forks. Alter- natively, shake and eat straight from the jar.
Makes approx. 2 liter
1 green/white cabbage (1,5 kg)
1 fennel bulb
1 tbsp sea salt
1 tsp fennel seeds
Wash all the vegetables. Peel out the outer layers if the cabbage and save them for later. Finely slice cabbage, fennel and onion and roughly grate the apples. Or use a food processor with a ne slicer attachment for the cabbage, fennel and onion and rough grating attachment for the apples.
Place the grated ingredients in a large mixing bowl together with the salt and fennel seeds. Use your hands to mix and massage the vegetables for 7-8 minutes until they get soft and juicy. They should start releasing quite a lot of juice, if not, just add a little more salt to help the process.
Use a spoon, tong or your hands to spoon the mixture into 2 large clean jars. Pack it tightly to eliminate any air pockets. Keep packing until the jar is full of veggies and the veggies are covered in juice (important). Leave 2-3 cm at the top and place a whole folded cabbage leaf there. This is to prevent any oxidation. Close with an air-tight lid.
During the fermentation process the veggies will expand and the liquid will try to come out. When this happens, we put our jars in a bowl or a plastic bag (this also relieves some of the “smell”) for any juice that might drip from the sides.
Leave the jars to ferment in room temperature for 2-4 weeks (depending on room temperature), 3 weeks is usually perfect. When ready, it should be softly textured but not mushy and have a fresh, spicy and acidic avour. Discard the cabbage leave on top and store the jars in the fridge. An opened jar should be consumed within a few weeks.
150 g (1 cup) ripe pineapple, peeled*
60 g (1 cup) frozen spinach (organic if possible)
juice of 1⁄2 lime
1⁄2–1 teaspoon grated fresh ginger or 1⁄4–1⁄2 teaspoon ground ginger
250 ml oat milk (or coconut water)
* If your pineapple isn’t sweet enough, you can add more, or half a banana for a sweeter avour.
Roughly chop the pineapple and add it to a blender along with the rest of the ingredients.
Blend on a high speed until completely smooth. Taste and adjust the spiciness to your liking by adding more ginger if necessary.
Pour into glasses and serve or store in airtight glass bottles to bring on a picnic.