Yogurt ice cream with blackberries

Make your own ice cream easily by mixing yogurt, fruit and a little bit of honey. The yoghurt can be swapped for quark if you want to add more protein and the blackberries can be swapped for any other fruit or berries.
Cooking time: 10 minutes, plus 3 hours in the freezer.

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Halloumi and brussel sprout puree – a LCHF meal

Brussel sprouts is usually one of the “leafy greens” that come very high in the list of vitamins and antioxidants. To eat brussel sprouts in a puree is a good way of getting the nutrients. Fry up some Halloumi – greek cheese – and you have yourself a meal.

Wholemeal scones with hazelnuts

Healthy wholewheat scones that can be cooked in your kitchen or out on a hike on a gas cooker.
Cooking time: 30 minutes, including a 10 minutes break.

Cottage cheese frutti with vanilla

Cottage cheese frutti is a home made version of the sugar laden store bought versions. This one is sweetened with vanilla, a tsp honey and of course real fruit.
Double or triple the recipe if you like, it will keep in the fridge for a few days.

Classic lentil soup

A classic lentil soup that can be kept crunchy or mixed smooth. Serve with freshly baked bread.
This soup is perfect for storing in the freezer and eat another day.
Cooking time: 60 minutes, 15 minutes preparation and 45 minutes simmering in the pot.

Celery root salad with lentils and spinach

This is a perfect warm autumn salad when root celery and apple is in season. It’s a full flavoured dish that is best served with freshly baked bread and on a bed of fresh salad.
This dish keeps well in the fridge, so if you want to have some leftovers for the next day, double the amount.
Cooking time: 30 minutes, faster with pre-cooked lentils.

Fried “raw food salad” with beans and quinoa

This salad is a lightly fried raw food salad – at which point it no longer qualifies as raw food. It feels a little more like a meal than when it is served cold. The salad can be eaten for lunch or as a side dish.
You can vary this recipe using any vegetables you like, use whatever is in season.
Cooking time: 30 minutes, 20 minutes if you have precooked quinoa.