Beyond fifty

Cauliflower with Chickpeas Ingredients: 1 large cauliflower, washed and divided into florets 1 large red bell pepper 1 large leek, mostly the white part, sliced into rings 150g chickpeas (canned or soaked overnight) 3 tablespoons olive oil 3 tablespoons heavy cream Salt Turmeric Pinch of chili powder (optional) Fresh parsley (or cilantro) for garnish Instructions: 1. Cook the cauliflower: Bring a pot of salted water to a boil. Add the cauliflower florets and cook until al dente, about 10 minutes. Drain and set aside. 2. Roast the pepper: Halve the red pepper, and remove the seeds and stem. Roast in the oven or in a covered pan on the stovetop until the skin blackens. Peel the skin while still warm and slice into strips. 3. Sauté the leek: Heat olive oil in a pan over medium heat. Add the leek rings and sauté until softened. 4. Roast the chickpeas: In a separate pan, lightly roast the chickpeas with your preferred spices (optional: add a pinch of chili powder). 5. Blend the cauliflower:...

Zucchini Tagliatelle - recipe 1. Using a vegetable peeler, slice 2 medium-sized zucchini lengthwise into thin, wide strips, resembling tagliatelle pasta. Aim to peel continuous strips along the entire length of the zucchini. 2. Lightly salt the zucchini strips (about a small teaspoon of salt) and place them in a colander to drain for at least 30 minutes. 3. While the zucchini is draining, prepare the tomato sauce in a saucepan. Gently sauté the chopped onion in two tablespoons of olive oil until softened. Add fresh basil, oregano, a pinch of salt, and half a teaspoon of honey. Pour in the finely chopped tomato pulp. Simmer the sauce for about 5 minutes. 4. In a wide pan, heat a tablespoon of olive oil and sauté the zucchini strips for 3 minutes, just until they release their aroma. 5. Divide the zucchini strips between two plates. Top with torn buffalo mozzarella and pour the tomato sauce over them. 6. Sprinkle with fresh herbs and serve. For detailed instructions, check my recipe on S...

Oats - a source of fiber & protein Quick instructions In a large bowl, combine 200 g of oatmeal, ¼ teaspoon of salt, and 1 teaspoon cream of tartar. Stir in 250 g of skyr, and 1 small teaspoon of chia seeds (soak them in a little water for at least half an hour beforehand), and mix until well combined. Shape the dough into 6 sticks, about 10-15 cm long. Roll the sticks in sesame seeds. Place the sticks on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil and sprinkle with a little salt. Bake at 190°C for 18 minutes, or until golden brown. For detailed instructions, check my recipe on Samsung Food , where you can also find Nutritional information, Nutrition balance score, Glycemic Index, and more. Oat sticks are a very filling and satisfying meal that can be enjoyed on their own or with spreads, sauces, vegetables, or fruit. They offer numerous benefits, including versatility, a healthy composition (high in fiber and protein, low in saturated fat an...

Buckwheat with Brown Mushrooms I try to include buckwheat in my weekly menu. Most often it's buckwheat porridge with mushrooms or zucchini, which is my favorite lunch. Recipe: 1. In a pan, gently sauté 400g sliced brown champignons with 3 tablespoons of olive oil. 2. Add one chopped spring onion, then 200g buckwheat porridge. 3. Season with salt and pepper, then pour in twice the amount of hot water. 4. Cook until the buckwheat is done to your liking (about 20 minutes). 5. Off the heat, stir in a medium-sized carrot, diced into small cubes (for freshness and crunch), and chopped fresh parsley. Tips This dish pairs well with smoked trout and a side salad. You can sprinkle nutritional yeast on top or add a teaspoon of sour cream. For detailed instructions, check my recipe on Samsung Food , where you can also find Nutritional information, Nutrition balance score, Glycemic Index, and more. Buckwheat is recognized as a very nutritious food, both for the quantity and quality of its prote...

Baked Eggplants Ideal for those late afternoon or evening meals when you need something fast and satisfying. 1. Slice two medium-sized eggplants into 2 cm thick rounds, salt them with a teaspoon of salt, and let them rest on a large colander for at least an hour. 2. Before baking, generously sprinkle the eggplants with oregano, place them on a baking sheet lined with parchment paper, brush both sides with olive oil (20 ml), and bake at 180°C (356°F) for 25 minutes. 3. Once the eggplants are out of the oven, arrange mozzarella slices (200g) on top, ensuring all the eggplants are covered. 4. Bake again on the grill setting for 7 minutes, just until the mozzarella melts slightly and doesn't brown too much. 5. Meanwhile, slice two smaller tomatoes and caramelize them in a pan using one tablespoon of olive oil and one teaspoon of unrefined cane sugar. 6. Wash 50g of arugula, drizzle it with one tablespoon of balsamic vinegar, and divide it between two large plates. 7. Remove the eggplan...

Blueberries Curd Cake   A perfect source of easily digestible amino acids and a few sugars for instant regeneration Recipe In a bowl, whisk together the 3 whole eggs, a pinch of salt, 1 teaspoon cream of tartar, and 1/2 vanilla pod until frothy. In a separate bowl, mash 350g albumin curd (or regular low-fat curd) with a fork. Add the lemon zest and juice of 1/2 lemon and mix well. Gradually add the egg mixture to the curd mixture, stirring gently until combined. Fold in the 100 g of fresh blueberries. Line a round cake pan with parchment paper and sprinkle the bottom with 1 tablespoon of white polenta. Pour the batter into the prepared cake pan. Top with the remaining 200 g of fresh blueberries and sprinkle with 2 teaspoons of unrefined cane sugar. Bake for 50 minutes, or until the cake is golden brown and set. Allow the cake to cool completely before cutting into 8 slices. Store in the refrigerator. For detailed instructions, check my recipe on Samsung Food , where you can also f...

Carob Cake   1. Prepare the apples: Grate the 4 large apples and add the cinnamon and ginger. 2. Combine dry ingredients: In a separate bowl, mix 200g carob flour, 70g ground almonds, 1 teaspoon cream of tartar, and salt. 3. Prepare the eggs: Separate 4 eggs. Beat the egg whites until stiff peaks form. Beat the egg yolks with 20ml maple syrup and lemon zest until fluffy. 4. Combine wet and dry ingredients: Add the dry ingredients to the grated apples and mix well. Then, stir in 250g skyr and egg yolks. Gently fold in the beaten egg whites. 5. Bake: Pour the batter into a baking dish lined with baking paper. Bake for 45 minutes at 180°C (350°F). 6. Prepare chocolate topping: In a bowl, whisk together 2 tablespoons cocoa powder, 2 tablespoons coconut sugar, 1 tablespoon cornstarch, and cinnamon. Gradually whisk in 100ml of oat milk until smooth. 7. Cook topping: Boil 400 mL of oat milk in a saucepan, add the prepared cocoa mixture, and cook quickly, mixing so that there are no lumps ...