Eat – don´t throw away

Eat – don´t throw away

 

The New Year begins on beatricewinkel.com. Hooray! I am so happy. Finally I can present you the new homepage: new layout, new stories from Trixilie and a lot of little helpers for you and your busy days. Trixilie and her stories inspire the kiddies to eat more fruit and vegetables and I help you to integrate more fruit and vegetables in your daily life. Every two weeks, I show tips, tricks and recipes, which you can download for free as pdf files. So you can integrate all these little helpers very easily in your busy days.

 

We start with the fulfilling of your wishes. The results of the last newsletter-survey carried out that you want new recipes, which help you to fulfil your New Year resolution “I eat more vegetables!”. Of course, these recipes have to be easy to prepare, cheap and no frills. So I choose five of my favourite recipes, which are easily to prepare, very delicious and super cheap.

 

Well the word cheap is almost too expensive. These recipes are nearly for free, because you use these veggie-parts which you would normally throw away: leaves of red radish, leaves of kohlrabi, leaves of cauliflower and the green of carrots. They are full of vitamins, for free (in a lot of supermarkets / food markets you can take them as “rabbit food” for free) and taste great.

 

So “Eat – don´t throw away!” ;)

 

(At the bottom you’ll find the PDF file with all recipes, which you can download for free. You can print it as often as you like.)

 

But now, here are the recipes:

 

Red Radish Leaves Pesto (little warning: Some of the red radish leaves are very hot)

 

Ingredients for 2 people:

 

red radish leaves of approx. 10 red radishes

 

5 tbsp. of oil (olive or sunflower seeds)

 

2 tbsp. of almonds

 

¼ tsp. of salt

 

Preparation:

 

1. Toast the almonds in a dry pan (medium heat, 2 minutes, stir regularly). Place the almonds into a blender.

 

2. Cut off the leaves of the red radishes. Clean, chop and place them into the blender.

 

3. Add oil and salt and blend until smooth.

 

You can eat the pesto with dark bread, cooked pasta or as salad dressing.

 

 

 

Red Radish Leaves Soup

 

Ingredients for 2 people:

 

red radish leaves of approx. 10 red radishes

 

1 medium-sized potato (floury)

 

400ml of vegetable stock

 

1 garlic clove

 

1 tbsp. of oil (olive or sunflower seeds)

 

2 tbsp. of cashew butter or precooked white beans

 

¼ tsp. of salt

 

1 pinch of ground nutmeg

 

Preparation:

 

1. Cut off the leaves of the red radishes. Clean, chop and place them into the pot. Peel and cut the potato into small cubes.

 

2. Peel and chop the garlic clove and place it into the pot. Add oil and fry on medium heat for 2 minutes (stir regularly). Add the stock and potato cubes, cover with the lid, then cook the soup for 20 minutes until the potato cubes are tender. Stir every now and then.

 

3. Add cashew butter or white beans. Use a stick blender to blend the soup. Season with salt and nutmeg and serve the soup.

 

You can eat the soup with dark bread.

 

 

Fried Kohlrabi Leaves

 

Ingredients for 2 people:

 

kohlrabi leaves of 4 or 5 kohlrabi

 

1 stem of thyme (or ½ tsp. of dried thyme)

 

1 onion

 

1 tbsp. of oil (olive or sunflower seeds)

 

¼ tsp. of salt

 

¼ tsp. of pepper

 

Preparation:

 

1. Cut off the leaves of the kohlrabi. Clean and chop the leaves.

 

2. Peel and chop the onion and place it into a pan. Add the oil and fry on medium heat for 2 minutes (stir regularly). Add the kohlrabi leaves, salt and pepper. Cook it for 20 minutes. Stir every now and then.

 

The fried kohlrabi leaves taste great with cooked potatoes.

 

 

Cauliflower Leave Soup

 

cauliflower leaves from 1 cauliflower

 

2 medium-sized potatoes (floury)

 

400ml of vegetable stock

 

1 onion

 

1 tbsp. of oil (olive or sunflower seeds)

 

¼ tsp. of salt

 

1 pinch of ground nutmeg

 

Preparation:

 

1. Cut off the leaves of the cauliflower. Clean and chop them. Peel and cut the potatoes into small cubes.

 

2. Peel and chop the onion and place it into the pot. Add oil and fry on medium heat for 2 minutes (stir regularly). Add the cauliflower leaves, stock and potato cubes, cover with the lid, then cook the soup for 25 minutes until the potato cubes are tender. Stir every now and then.

 

3. Use a stick blender to blend the soup. Season with salt and nutmeg and serve the soup.

 

You can eat the soup with dark bread.

 

 

Carrot Green Pesto

 

Ingredients for 2 people:

 

100g of the carrot green

 

10 tbsp. of oil (olive or sunflower seeds)

 

3 tbsp. of sunflower seeds

 

1 garlic clove

 

¼ tsp. of salt

 

¼ tsp. of ground pepper

 

Preparation:

 

1. Toast the sunflower seeds in a dry pan (medium heat, 2 minutes, stir regularly). Place the almonds into a blender.

 

2. Cut off the green of the carrots. Clean, chop and place them into the blender.

 

3. Peel the garlic clove. Add the garlic, oil, salt and pepper and blend until smooth.

 

You can eat the pesto with dark bread, cooked pasta or as salad dressing.

 

 

My friends and I love to eat all of these “Eat – don´t throw away!”-recipes. They are so easy to prepare and so delicious :)

 

So I wish you lots of fun with these recipes and the cute drawn pdf file. Just download it for free and print it as often as you like. Perhaps you like to send it to someone who is also happy with these recipes ;)

 

Download
Eat - dont throw away - free pdf.pdf
Adobe Acrobat Dokument 620.9 KB

 

Hugs and Kisses

Bea

P.S.: Do you know the week meal plans? They help you to eat a lot of fruit and vegetables for a whole week. You just need to shop and cook once a week and you can eat three delicious meals every day. Read more about it!

 

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