Healthy recipes

Use press juicer

Ingredients

• 8 leaves fresh cabbage
• 1 cucumber
• 1 apple
• 1 orange

1. Wash the cabbage leaves and cut them into larger chunks.
2. Wash the cucumber, apple, and orange, and cut them into oblong medium thick slices.
3. Press the ingredients in the juicer.
4. Pour the juice into a glass and garnish with a slice of orange.

Use press juicer

Ingredients

• 1/2 head red cabbage
• 1/2 fennel bulb
• 2 apples
• 1 stalk celery
• 1/2 orange

1. Wash the cabbage and fennel and cut into larger chunks.

2. Wash the apples, peel the orange, and cut both into large chunks.
3. Wash the celery and cut it into oblong medium thick slices.
4. Press the ingredients in the juicer.
5. Pour the juice into a glass and garnish with a slice of apple.

Use power blender

Ingredients

• 200 g dried chickpeas
• 3 cloves garlic
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 tablespoon tahini (sesame paste)
• 100 ml chickpea boiling water
• pinch of salt and pepper
• 1/4 teaspoon cayenne pepper
• 1 teaspoon mustard seeds
• freshly chopped parsley 

1. Soak the chickpeas for 20 hours. Then, wash and cook it.
2. Set aside 100 ml of boiling water.
3. Transfer the boiled chickpeas into the blender jug and add water.
4. Add garlic, lemon juice, olive oil, tahini, salt and pepper.
5. Add cayenne pepper to taste.
6. Choose the preset "nuts" program.
7. Serve cold.
8. Garnish with sesame seeds and chopped parsley.

Use power blender

• 300 g soy beans
• 3 pickles (pickled gherkins)
• 1,5 tablespoon mustard
• 1,5 tablespoon sour cream
• 1,5 teaspoon butter
• 8 tablespoons olive oil
• 1/2 small onion
• 3 cloves garlic
• 3 tablespoons feta cheese
• 1 dl water
• Bunch of parsley
• Salt, pepper

1. Soak the soy beans for at least 12 hours. Then, wash and boil.
2. When cool, transfer to blender jug.
3. Add all other ingredients.
4. Season to taste and add chopped parsley.
5. Choose the preset "nuts" program.
6. Serve with toasted bread and cheese or prosciutto.

Use oil press

• Soak the sunflower seeds for 24 hours.
• Grind and add garlic.
• Pour in sunflower oil and lemon juice, and season to taste.
• Add chopped fresh or dry parsley.
• 100 g millet porridge (or gruel)
• 1 apple
• 1 banana
• 0.5 l apple juice
• teaspoon cinnamon
• a pinch vanilla powder
• raisins
• 1 tablespoon cold pressed walnut oil

1. Cook the millet in apple juice.
2. Chop the apple and banana into small bits.
3. Add raisins, cinnamon and vanilla.
4. Pour walnut oil over the millet.
5. Stir and serve warm.

Use oil press

• Amount of pumpkin seeds 500 g required for 2 dl of oil
• Three teaspoons per day, before a meal

• Relieves problems with enlarged prostate
• Aids digestion
• Speeds up stomach action
• Supports the immune system
• Positively affects the mood
• Lowers bad cholesterol

• Use it with sauces,
• salad dressings,
• spreads,
• pastry,
• or drizzle over chocolate or ice cream.

• Improves natural appearance of the skin
• Prevents hair loss

Use steam tower

Ingredients

Poached trout with lemon

• 4 fresh trout fillets
• salt
• white pepper
• 1 tablespoon olive oil
• 4 slices lemon

A side of steamed vegetables

• 1 zucchini
• one half leek
• 1/4 fresh red bell pepper
• a slice of kohlrabi
• salt
• 1 teaspoon dill
• 1 teaspoon butter

Buttered potatoes

• 4 potatoes
• salt
• one sprig rosemary
• 5 dl water or vegetable stock
• butter

Preparation

Poached trout with lemon (use top steamer)

1. Rub the trout with salt and pepper, drizzle with oil, and line with lemon slices.
2. Put in the fridge and prepare the rest of the ingredients.

A side of steamed vegetables (use middle steamer)

1. Clean and cut the vegetables. We recommend julienning the vegetables, i.e. cutting into matchstick-sized bits.
2. Cut the zucchini into 4-cm-long sticks with a width of 5 mm; cut the kohlrabi and bell peppers into 4-cm-long sticks with a width of 2 mm, and slice the leeks into 4-cm-long and slightly wider strips.
3. Place the chopped vegetables into the top perforated bowl.
4. Season with salt, sprinkle with dill, and line with bits of butter.

Buttered potatoes (use liquid holder)

1. Peel the potatoes and cut them into larger chunks.
2. Place the potatoes into the bottom non-perforated tray.
3. Season the potatoes with salt.
4. Place rosemary over the potatoes and add 5 dl of water or vegetable stock.
5. After potato is cooked, add the butter.

Preparation and cooking

Place a perforated bowl with the vegetables over the tray with potatoes. Then, place the largest perforated bowl on top. Put the fish in the top bowl and cover with the lid. Place the tower into a deep baking tray on the bottom grid in an oven preheated to 155 °C. Cook for 40 minutes.

Use steam tower

• 1 large piece boneless chicken breast
• salt, white pepper
• 1 large carrot
• 2 tablespoons sour cream
• 1 tablespoon dry white wine
• a pinch of marjoram
• 8 slices smoked bacon
• stock

• 10 dag flour
• 1 teaspoon oil
• 75 cl water
• 2 tablespoons pine nuts
• 1 stalk leek
• 1 tablespoon butter
• salt
• 10 dag cottage cheese
• 1 egg

• 2 tablespoons wildflower honey
• 1 pack vanilla sugar
• 2 egg yolks
• 1 whole egg
• 2 dl heavy cream
• 2 canned peaches
• 8 canned sour cherries

1. Cut the chicken breast lengthwise and form the meat into thin escallops.
2. Cover the chicken with cling foil and pound them to make the escallops even in thickness.
3. Shape into rectangles and season with salt and pepper.
4. Finely chop the remaining chicken and combine with grated carrots, cream, wine, marjoram, and salt into a smooth paste.
5. Evenly spread the paste over the chicken escallops and roll them.
6. Wrap the rolls with bacon, then firmly wrap in cling foil and tie.
7. Place in the bottom, nonperforated tray.
8. Pour water or stock over them.

1. Combine the flour, oil, and water into dough. Use an electric mixer for more convenience.
2. The dough is ready when it can be shaped into a soft ball.
3. Add oil and let it rest on a plate for 20 minutes.
4. In a pan, roast the pine nuts without any fat.
5. Then, add butter and sliced leeks.
6. Sauté until the leeks wilt.
7. Transfer into a bowl.
8. Add cottage cheese and stir.
9. Then, add the egg and season with salt.
10. Finely spread out the dough and spread the filling over it.
11. Roll up the dumpling, making sure it is not thicker than 5 cm.
12. Wrap the dumpling in moist cheese cloth and cook in the middle perforated bowl.

1. Grease six small ramekins with butter.
2. Whisk together the honey, vanilla sugar, and two egg yolks.
3. Add the whole egg and beat into foam.
4. Add the heavy cream and mix again.
5. Distribute the finely cubed peaches and whole sour cherries on the bottom of the ramekins.
6. Pour the mixture over the fruit, cover with aluminium foil, and place in the top bowl.

1. Stack the tray and the bowls into tower.
2. Place the tower into a deep baking tray on the bottom grid in an oven preheated to 165 °C.
3. Cook for 60 minutes.