April 2020

1 zucchini 1½ lime (divided) 125 ml coconut oil 150 g cane sugar 3 eggs 300 g flour 1 tbsp baking powder 100 g cream cheese 50 g confectioner’s sugar ½ lime (zest and juice) butter for greasing   Directions 1.Preheat oven to 160°C/320°F. Wash, dry, and grate the zucchini.

Ingredients 450 g Swiss chard 40 g basil 150 g full-fat Greek yogurt 3 cloves garlic ½ lemon 15 g parsley 15 g cilantro 3 tbsp flour 1 egg 1½ tsp ground nutmeg 3 tbsp panko breadcrumbs salt pepper vegetable oil (for frying)   Directions Peel and crush garlic cloves, juice lemon. Using a

Ingredients 400 g bok choy 1 mango 3 scallions 1 clove garlic 5 g ginger 1 chili 1 lime 2 tbsp sugar 15 g white sesame seeds 15 g black sesame seeds 20 ml toasted sesame oil 2 tsp miso paste 2 tbsp soy sauce 2 tbsp rice vinegar 1 tbsp honey Directions 1.Slice bok choy into thin strips

Ingredients 500 g new potatoes 400 g green beans 2 shallots 1 clove garlic 5 g parsley 5 g chives 5 g chervil 20 ml white wine vinegar vegetable broth 1 tbsp mustard 1 tsp salt 100 ml olive oil pepper water ice cubes Directions Finely chop shallots, garlic, parsley, chives, and chervil. To

Ingredients 4 beets 100 g feta 200 g Greek yogurt 5 tbsp olive oil (divided) 1 clove garlic 5 g rosemary 1 lemon (juice and zest) ¼ tsp sugar fleur de sel salt pepper Directions 1.Wash beets, pat dry, and cut off the ends. Slice very thinly with