Vibrant winter recipes from my recent workshop
Dagmar's Kitchen
Dagmar's Kitchen
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Ingredienser

  • 50 g feta cheese, crumbled
  • Honey vinaigrette
  • 2 tbsp white balsamic vinegar
  • 1 tbsp honey
  • 5 tbsp extra virgin olive oil
  • 1 small garlic clove, grated
  • pinch of sea salt
  • freshly ground black pepper
  • 8 medium sized carrots
  • 1/2 medium sized fennel bulb
  • 3 tomatoes, halved
  • 2 yellow onions
  • 3 garlic gloves
  • a handful of fresh thyme
  • 1/2 tsp sea salt
  • freshly ground black pepper
  • 2 tbsp olive oil
  • 1/2 orange, juice from
  • 3-4 cups vegetable stock
  • 1/2 orange, juice from
  • 1/4 cup creamy coconut milk or any “cream” of your choice
  • sea salt + freshly ground black pepper to taste
  • 8 small tart eating apples (e.g. Cox Orange)
  • 2/3 cup almonds (100g)
  • 1/2 cup (100 g) dates (about 6 medjool or 12 regular), pitted
  • 1/2 tsp sea salt
  • 1/2 tsp ground vanilla
  • 1/2 tsp ground cardamom
  • 2 tbsp almond butter (make your own or use ready made)
  • 2 tbsp extra virgin coconut oil
  • coconut sugar and/or agave syrup to sprinkle

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