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sesame seed one of the oldest oil seed RECIPES

Tahini dressing

Tahini dressing

This recipe is taken from the book “Plantebaseret gourmet” (Plant-based gourmet) by chef Neel Engholm. This book is a great book to purchase if you are interested in how to make your regular vegan meals a little extra special, or you want to up your game in cooking. In this book, Neel really shows off what whole foods can, and how you can turn your simple vegetables into delicious meals, dressings, and snacks to cook for family and friends. 

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photo of vegetable salad in bowls ARTICLE

Hard to go 100% Vegan? Here are 3 great…

Hard to go 100% Vegan? Here are 3 great ways to get started

It is a fact that more plants in the diet mean more health. The benefits of becoming 100% plant-based are many. Some of the benefits of changing your diet are that you will experience better recovery, more daily energy and many say that they have become stronger on a diet without animal proteins. It can be difficult from one day to the next to switch to a 100% plant-based diet, and some people need to take one step at a time and gradually exclude the various animal products. So here are 3 tips for those who want to work towards a more plant-based diet.

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red round fruit on black background ARTICLE

Science proclaims Beetroot as a Performance Booster

Science proclaims Beetroot as a Performance Booster

If you are fresh in the morning and start the day with a homemade freshly squeezed juice – then it is a good idea to add beets. Studies show that nature’s best source when it comes to increasing physical performance is beetroot juice. The juice streamlines your oxygen consumption during training, and this means that you can train at the same level, but keep the intensity for a longer time – or you can intensify the workout because your muscles use the oxygen more efficiently.

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rhubarb in the ground RECIPES

PLANT POWER Rhubarb Compote

Sweet & Delicious Rhubarb Compote

This vegan Rhubarb Compote is made to give you a summer vibe. The name Compote is derived from the Latin word compositus, meaning mixture. Originally a Compote is a dessert originating from medieval Europe. You can use it for a dessert with a topping or for breakfast on oats or waffles. The recipe is made by chef Neel Engholm.

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plant leaves green basil RECIPES

Basil Vinagret

Basil Vinagret

Fantastic & fresh vegan dressing without oil. Good for salads & to marinate different vegetables before going in the oven. The recipe is made by chef Neel Engholm. Basil is a tender herb in the mint family and is especially essential in Italian cooking, but is used in cuisines worldwide.

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fermented garlic CULINARY

Our Fermented Garlic Guide

Our Fermented Garlic Guide

What is this weird black-looking thing? It’s fermented garlic – also called Black Garlic! It is made from fresh garlic that has been fermented for a period of time at a controlled temperature as well as a controlled humidity. If you taste them you will get a surprise. It has a sweet taste, and its consistency is chewy and jelly-like.

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