Detox balance soup

This soup is a little treasure, it's packed with nutrients from the veggies as well as the lentils and if that wasn't enough it's topped with kale and parsley. Why cheese? Detox is boring without balance !!

Kids approved it so I am over the moon 🌙

you will need or I should say I used:

1 big onion, diced

half a leek 

1 parsnip

2 potatoes

1 large carrot

about 350 gr butternut squash, peeled and diced

1 cup green lentils

1/2 cup red lentils

2 handful of kale

1 handful of chopped parsley 

1/4 cup olive oil

1 tsp salt

1.6 l water or 6 - 7 cup

parmesan shavings ( optional )

Method:

Place all vegetables into a large cooking pot, add 1Tbsp oil.

Sweat the veggies for five minutes, add the lentils and boiling water.

Cook the soup for 40 minutes or until the green lentils are soft, the veggies and the red lentils will be cooked quicker.

Add the salt.

Take four cups of the soup and blend it together with the olive oil until smooth.

Pour back into the pot and add the kale as well as the parsley.

Serve the soup with parmesan shavings and crusty bread 

Serve 8 people 

Enjoy :)

I am sharing this post with eat your greens

Courgette & cheese eggy pie

It was nice to have the heatwave last week, Immediately remembered of this quick and easy pie to make for light dinner. It was delicious, refreshing and full of flavour as well as fulfilling ....not much of the nice weather this weekend though ☁☂☁☂

The recipe was published three years ago, here is the recipe ...

I am sharing with Eat your greens hosted by Shaheen

Kalettes with special rice

This rice is special but only to me 😘 because I get it in Macedonia, it is grown in Macedonia and it is sold in the green markets as a integral rice. Big sack of it, sold in bulk, old lady sitting on a stall happy to chat if you wish to - you get the picture.

Kalettes are very pretty green vegetables with incredible sweet taste.

I simply boiled them for 4 minutes and served them with my special rice as well as some chopped avocado and tomatoes.

Gomashio as well ... 

  

I share this post with eat your greens hosted by Veg Hog blog, beautiful and inspiring recipes, healthy and always on budget ... 

Soft polenta and spinach

This is my favorite "fast food" meal for one. When the days are crazy, when I have cooked spaghetti bolognese for my family or when I simply fancy something nourishing comfort food - this is what I make in no time ...  

you will need:

50g polenta

200ml water

salt

3 cubes frozen spinach 

1/4 avocado

olive oil

First, put the frozen spinach into a small pot, heat the pot and put the lid on. The spinach will defrost in 5 minutes. 

Now the spinach is ready, I place the spinach in a plate and use the same cooking pot to cook the polenta. Do not wash the pot, let the small bits of spinach blend with your polenta.

Pour the water into the pot, heat the pot, before it boils, add the polenta, stir until boils.

Place the lid on and cook the polenta on a low heat stirring every now and then for about 5 minutes.

Season with salt and drizzle olive oil generously.... 

This recipe will appear on VegHog blog as a contribution for eat your greens