roasted peppers, soy sauce and seaweed salad


one large red pepper sliced in long thin slices

one large onion sliced thinly

one cup of dry seaweed (any kind you prefer) soaked and desalted

2 cups cherry tomatoes cut in half

3 cloves of garlic chopped

sesame seeds

(unfiltered organic) olive oil

half cup (organic) soy sauce

2 spoons apple cider vinegar

2-3 spoons of sunflower oil or coconut oil to roast the peppers


Heat a pan (preferably cast iron pan as this is the only kind of pan that heats up really well  and roasts the potatoes this way, giving them a nice flavour) really well with the oil in it. Add the sliced red pepper and on high heat, keep moving them around from time to time. You are aiming to get that slightly burnt effect on the pepper’s skin, which gives it a really nice flavour, but don’t over burn it of course. This should take about 10 min.

Set the pepper aside in the bowl in which you will make the salad and let it cool.

In the same pan, add the onion, with a bit more oil, and lower the heat. Cook the onion for about  10-15 minutes, until soft and golden brown, and add the garlic. Cook it for one more minute, and place it over the roasted peppers in the bowl.

Strain the soaked seaweed, try to eliminate as much water as you can, try to even pat it dry with a paper towel, and add it to the salad mix.

Mix the soy sauce and apple cider vinegar, and pour it over the roasted pepper mix. Add a bit of salt if needed, and some olive oil to taste. Toss.

Sprinkle sesame seeds on top and serve cold.



Spicy red cabbage salad with ginger yogurt dressing

Red cabbage sliced thin
1 yogurt, 1 teaspoon mustard, 1 clove crushed garlic, cayenne pepper, sea salt, 2 spoon olive oil, cayenne pepper, 1 spoon of grated fresh ginger, 1 teaspoon apple cider vinegar.
Preparation time: 10 min
makes 1 portionDSCN0386 (3).JPG
Directions :
Slice the cabbage as thinly as possible and place in a bowl or  deep dish.
In a bowl mix the yogurt with all the other ingredients. Pour over the cabbage, mix and serve.

Broccoli salad with avocado curry dressing


one full broccoli broken in small pieces

one sweet or red onion




raw spinach

optional: pumpkin seeds, goats cheese, tomatoes, sesame seeds, apples. No cucumber, won’t taste good in this combination!

for the dressing:

one avocado, curry (half teaspoon), cayenne pepper

, olive oil, salt, crushed garlic, lemon juice(one lemon), honey or agave nectar.


Directions: mix all the salad ingredients in a big bowl.

Crush the avocado with a fork, or mix all the ingredients except the garlic in the blender, and add the garlic at the end. (if you blend the garlic it’s flavor will become too strong and harsh on your stomach).

If the dressing is too thick, add more water.



Red cabbage and basil salad

A simple, easy to make, delicious and nutritious salad.



half small red cabbage

2 medium tomatoes

olive oil

lemon juice

fresh basil

black pepper or cayenne pepper

ground flax seeds

few cloves of garlic

Slice the tomatoes, slice the cabbage as thin as possible, place it into a salad bowl, with the fresh basil leaves. Sprinkle the flax seed over it and toss.

In a small bowl make the dressing: mix the oil, lemon juice, black pepper or cayenne pepper, finely chopped garlic. Pour over the salad and toss.