Are you over 18 and want to see adult content?
More Annotations
A complete backup of word-grabber.com
Are you over 18 and want to see adult content?
A complete backup of cryoutcreations.eu
Are you over 18 and want to see adult content?
A complete backup of pilotsfor911truth.org
Are you over 18 and want to see adult content?
A complete backup of christiannewswire.com
Are you over 18 and want to see adult content?
A complete backup of virtualnights.com
Are you over 18 and want to see adult content?
A complete backup of pure-spirits.net
Are you over 18 and want to see adult content?
Favourite Annotations
A complete backup of https://erfahrungen.com
Are you over 18 and want to see adult content?
A complete backup of https://millsauto.co
Are you over 18 and want to see adult content?
A complete backup of https://hardlyagoddess.com
Are you over 18 and want to see adult content?
A complete backup of https://gardeningdirect.co.uk
Are you over 18 and want to see adult content?
A complete backup of https://vondutch.com
Are you over 18 and want to see adult content?
A complete backup of https://pmi-japan.org
Are you over 18 and want to see adult content?
A complete backup of https://nycaviation.com
Are you over 18 and want to see adult content?
A complete backup of https://jacksonwhitelaw.com
Are you over 18 and want to see adult content?
A complete backup of https://americancrew.com
Are you over 18 and want to see adult content?
A complete backup of https://suntancity.com
Are you over 18 and want to see adult content?
A complete backup of https://derechoshumanos.net
Are you over 18 and want to see adult content?
A complete backup of https://thesprintbook.com
Are you over 18 and want to see adult content?
Text
VEGAN POLPETTE
1 ½ tsp salt. ½ tsp cumin. ½ tsp allspice. black pepper. Set the oven to 360°F / 180°C (if you are baking them) and cover a baking sheet with baking paper. Grate onion, ginger and carrots on a box grater or using the grating attachment on a food processor. Switch to SPRING CELEBRATION SALAD 1 spring onion, very finely chopped. salt & black pepper. Rinse and scrub the potatoes and place them whole in a large saucepan, cover with water and add sea salt. Bring to a boil, then lower the heat and let simmer until tender, about 10-15 minutes. Rinse and OAT & YOGURT FLATBREAD WITH GREEN SAUCE AND TOMATOES Stir together oat flour, baking powder and salt in a bowl. 2. Add the yogurt and stir until it comes together into a sticky ball. Cover with a plastic bag or clingfilm and leave for 15 minutes (this will make it easier to roll). Meanwhile make the Green Sauce. 3. Dust oat flour on a clean worktop and scrape out the dough. PERFECT LEMON & COCONUT BARS Set the oven to 350°F (175°C). Melt coconut oil in a sauce pan on low/medium heat. Add maple syrup, shredded coconut, almond flour and salt. Stir around until everything is combined. Remove from the heat. Crack two eggs, save the egg yolks for later and add the whites to BUTTERNUT, KALE & FETA QUICHE Butternut, Kale & Feta Quiche. Preheat the oven to 350°F / 180°C. Prepare the pastry: Add oat flour, almond flour, rice flour, potato starch and sea salt to a bowl and toss until combined. Add the diced butter to the flour and use your fingers to mix the dough into a rough breadcrumb consistency. SHAKSHUKA ON A BUDGET 4-6 free-range eggs, depending on how many that can fit in your skillet. Finely chop onion, garlic and bell pepper. Heat oil in a skillet on medium heat, add onion and garlic, stirring occasionally, until soft and golden brown, about 5 minutes. Add bell pepper, cuminand
ENDIVE & FENNEL SALAD À LA HONEST FARE Olive oil. Directions: Pluck several leaves of endive; wash and fully dry; tear into pieces and set aside. Thinly slice some red onion and fennel. Dice some Kalamata olives and grate some Romano cheese and set aside for later too. Get some oil nice and hot on your pan and add the red onions and a pinch of coarse sea salt. GREEN KITCHEN STORIES You only 15 minutes, a few ingredients, a sauce pan and a blender! Savory Croissants with Scrambled Eggs, Labneh and Greens. Croissants are the ultimate breakfast/brunch luxury. Here is a fun way to give them a savory twist with creamy eggs, tangy labneh and RECIPES – GREEN KITCHEN STORIES Butternut Pumpkin Bread with Matcha Cream Cheese. Bye bye Banana Bread. 2021 is the year of the Pumpkin Bread. It is lightly sweet with a soft and impossibly light crumb LEMON, POLENTA & RICOTTA CAKE 2. Using an electric whisk or a stand mixer, beat butter and honey in a large bowl for 2-3 minutes. Add ricotta, lemon zest and juice, beat for another minute then add the egg yolks and whisk until it's all incorporated airy and smooth. 3. Stir through almond VEGGIE TRAY EXTRA EVERYTHING Add to a large tray and drizzle with oil and salt. Bake at 200°C / 400°F for approx. 15-20 minutes. Cut the Brussels sprouts in halves. Trim off the thick stalks from the kale and tear the leaves into smaller pieces. Drizzle with oil and salt, add to the tray and bake for 10-15 minutes more or so. KALE, MUSHROOM & POTATO TORTILLA Kale, Mushroom & Potato TortillaMakes approx 8 slices. Set the oven to 200°C / 400°F. Add water to a medium size saucepan along with salt and bring to a boil. Peel and chop the onions. Scrub and dice the potatoes into 1-2 cm / 1/2 inch cubes. DUTCH OVEN NO-KNEAD HERB BREAD 2 cups (300 g) light spelt flour. extra flour for folding. 1 oven proof dutch oven, cast iron or ceramic pot. Place water in a large mixing bowl. Solve the yeast into it by stirring with a spoon or your hand. Add salt, honey, herbs and kale and stir until well mixed. Sift PENNE POMODORO WITH VEGAN “TUNA” Pulse again and scoop the mixture into a bowl. Peel and finely chop the onion and garlic. Place a large sauce pan on medium heat and add olive oil. Sauté the onion and garlic for a few minutes until fragrant. Add tomatoes, basil, salt and pepper. Bring to the boil, reduce the heat and simmer for about 30 minutes. WEEKDAY CAULIFLOWER DAL If it feels too dry add a spoonful, or more, of water. Break the cauliflower into florets and chop the stem finely. Peel the potatoes and dice them into 1 cm / 1/2 inch bits. Add both to the sauce pan along with the lentils and dates. Stir and sauté for about a minute before adding water or stock. RHUBARB UPSIDE-DOWN YOGURT CAKE 1 cup / 250 ml full-fat yogurt (we use Greek or Turkish yogurt) Heat the oven to 350°F / 180°C. Trim the rhubarbs and cut into 2 inch / 5 cm pieces on an angle. Combine rhubarb, honey, water, ginger and a scraped vanilla pod in a large pot over medium low heat. Cook for 7-8 minutes, stirring occasionally, until rhubarb is tender and slightly OAT & YOGURT FLATBREAD WITH GREEN SAUCE AND TOMATOES Stir together oat flour, baking powder and salt in a bowl. 2. Add the yogurt and stir until it comes together into a sticky ball. Cover with a plastic bag or clingfilm and leave for 15 minutes (this will make it easier to roll). Meanwhile make the Green Sauce. 3. Dust oat flour on a clean worktop and scrape out the dough. GREEN KITCHEN STORIES You only 15 minutes, a few ingredients, a sauce pan and a blender! Savory Croissants with Scrambled Eggs, Labneh and Greens. Croissants are the ultimate breakfast/brunch luxury. Here is a fun way to give them a savory twist with creamy eggs, tangy labneh and RECIPES – GREEN KITCHEN STORIES Butternut Pumpkin Bread with Matcha Cream Cheese. Bye bye Banana Bread. 2021 is the year of the Pumpkin Bread. It is lightly sweet with a soft and impossibly light crumb LEMON, POLENTA & RICOTTA CAKE 2. Using an electric whisk or a stand mixer, beat butter and honey in a large bowl for 2-3 minutes. Add ricotta, lemon zest and juice, beat for another minute then add the egg yolks and whisk until it's all incorporated airy and smooth. 3. Stir through almond VEGGIE TRAY EXTRA EVERYTHING Add to a large tray and drizzle with oil and salt. Bake at 200°C / 400°F for approx. 15-20 minutes. Cut the Brussels sprouts in halves. Trim off the thick stalks from the kale and tear the leaves into smaller pieces. Drizzle with oil and salt, add to the tray and bake for 10-15 minutes more or so. KALE, MUSHROOM & POTATO TORTILLA Kale, Mushroom & Potato TortillaMakes approx 8 slices. Set the oven to 200°C / 400°F. Add water to a medium size saucepan along with salt and bring to a boil. Peel and chop the onions. Scrub and dice the potatoes into 1-2 cm / 1/2 inch cubes. DUTCH OVEN NO-KNEAD HERB BREAD 2 cups (300 g) light spelt flour. extra flour for folding. 1 oven proof dutch oven, cast iron or ceramic pot. Place water in a large mixing bowl. Solve the yeast into it by stirring with a spoon or your hand. Add salt, honey, herbs and kale and stir until well mixed. Sift PENNE POMODORO WITH VEGAN “TUNA” Pulse again and scoop the mixture into a bowl. Peel and finely chop the onion and garlic. Place a large sauce pan on medium heat and add olive oil. Sauté the onion and garlic for a few minutes until fragrant. Add tomatoes, basil, salt and pepper. Bring to the boil, reduce the heat and simmer for about 30 minutes. WEEKDAY CAULIFLOWER DAL If it feels too dry add a spoonful, or more, of water. Break the cauliflower into florets and chop the stem finely. Peel the potatoes and dice them into 1 cm / 1/2 inch bits. Add both to the sauce pan along with the lentils and dates. Stir and sauté for about a minute before adding water or stock. RHUBARB UPSIDE-DOWN YOGURT CAKE 1 cup / 250 ml full-fat yogurt (we use Greek or Turkish yogurt) Heat the oven to 350°F / 180°C. Trim the rhubarbs and cut into 2 inch / 5 cm pieces on an angle. Combine rhubarb, honey, water, ginger and a scraped vanilla pod in a large pot over medium low heat. Cook for 7-8 minutes, stirring occasionally, until rhubarb is tender and slightly OAT & YOGURT FLATBREAD WITH GREEN SAUCE AND TOMATOES Stir together oat flour, baking powder and salt in a bowl. 2. Add the yogurt and stir until it comes together into a sticky ball. Cover with a plastic bag or clingfilm and leave for 15 minutes (this will make it easier to roll). Meanwhile make the Green Sauce. 3. Dust oat flour on a clean worktop and scrape out the dough. RECIPES – GREEN KITCHEN STORIES Butternut Pumpkin Bread with Matcha Cream Cheese. Bye bye Banana Bread. 2021 is the year of the Pumpkin Bread. It is lightly sweet with a soft and impossibly light crumb HOMEMADE NUT & SEED BUTTER Our Standard Nut & Seed ButterMakes 2 cups. Roast the nuts together with the salt at 150°C/300°F for about 10-12 minutes. Transfer the roasted nuts/seeds to a food processor. Run it on high speed for 10-20 minutes (depending on the strength of the food processor). Stop and scrape down the sides a few times. FIFTY SHADES OF GREENS Add pasta and let cook until ready (as instructed on the package), then drain and set aside. Heat oil in a large skillet on medium heat. Finely chop garlic and onion and add to the skillet. Let sauté until fragrant and then add thyme, capers (and white wine, if using) and cook for another minute.VEGAN POLPETTE
1 ½ tsp salt. ½ tsp cumin. ½ tsp allspice. black pepper. Set the oven to 360°F / 180°C (if you are baking them) and cover a baking sheet with baking paper. Grate onion, ginger and carrots on a box grater or using the grating attachment on a food processor. Switch to SPRING CELEBRATION SALAD 1 spring onion, very finely chopped. salt & black pepper. Rinse and scrub the potatoes and place them whole in a large saucepan, cover with water and add sea salt. Bring to a boil, then lower the heat and let simmer until tender, about 10-15 minutes. Rinse and OAT & YOGURT FLATBREAD WITH GREEN SAUCE AND TOMATOES Stir together oat flour, baking powder and salt in a bowl. 2. Add the yogurt and stir until it comes together into a sticky ball. Cover with a plastic bag or clingfilm and leave for 15 minutes (this will make it easier to roll). Meanwhile make the Green Sauce. 3. Dust oat flour on a clean worktop and scrape out the dough. PERFECT LEMON & COCONUT BARS Set the oven to 350°F (175°C). Melt coconut oil in a sauce pan on low/medium heat. Add maple syrup, shredded coconut, almond flour and salt. Stir around until everything is combined. Remove from the heat. Crack two eggs, save the egg yolks for later and add the whites to BUTTERNUT, KALE & FETA QUICHE Butternut, Kale & Feta Quiche. Preheat the oven to 350°F / 180°C. Prepare the pastry: Add oat flour, almond flour, rice flour, potato starch and sea salt to a bowl and toss until combined. Add the diced butter to the flour and use your fingers to mix the dough into a rough breadcrumb consistency. SHAKSHUKA ON A BUDGET 4-6 free-range eggs, depending on how many that can fit in your skillet. Finely chop onion, garlic and bell pepper. Heat oil in a skillet on medium heat, add onion and garlic, stirring occasionally, until soft and golden brown, about 5 minutes. Add bell pepper, cuminand
ENDIVE & FENNEL SALAD À LA HONEST FARE Olive oil. Directions: Pluck several leaves of endive; wash and fully dry; tear into pieces and set aside. Thinly slice some red onion and fennel. Dice some Kalamata olives and grate some Romano cheese and set aside for later too. Get some oil nice and hot on your pan and add the red onions and a pinch of coarse sea salt. GREEN KITCHEN STORIES You only 15 minutes, a few ingredients, a sauce pan and a blender! Savory Croissants with Scrambled Eggs, Labneh and Greens. Croissants are the ultimate breakfast/brunch luxury. Here is a fun way to give them a savory twist with creamy eggs, tangy labneh and RECIPES – GREEN KITCHEN STORIES Butternut Pumpkin Bread with Matcha Cream Cheese. Bye bye Banana Bread. 2021 is the year of the Pumpkin Bread. It is lightly sweet with a soft and impossibly light crumb VEGGIE TRAY EXTRA EVERYTHING Add to a large tray and drizzle with oil and salt. Bake at 200°C / 400°F for approx. 15-20 minutes. Cut the Brussels sprouts in halves. Trim off the thick stalks from the kale and tear the leaves into smaller pieces. Drizzle with oil and salt, add to the tray and bake for 10-15 minutes more or so. LEMON, POLENTA & RICOTTA CAKE 2. Using an electric whisk or a stand mixer, beat butter and honey in a large bowl for 2-3 minutes. Add ricotta, lemon zest and juice, beat for another minute then add the egg yolks and whisk until it's all incorporated airy and smooth. 3. Stir through almond KALE, MUSHROOM & POTATO TORTILLA Kale, Mushroom & Potato TortillaMakes approx 8 slices. Set the oven to 200°C / 400°F. Add water to a medium size saucepan along with salt and bring to a boil. Peel and chop the onions. Scrub and dice the potatoes into 1-2 cm / 1/2 inch cubes. DUTCH OVEN NO-KNEAD HERB BREAD 2 cups (300 g) light spelt flour. extra flour for folding. 1 oven proof dutch oven, cast iron or ceramic pot. Place water in a large mixing bowl. Solve the yeast into it by stirring with a spoon or your hand. Add salt, honey, herbs and kale and stir until well mixed. Sift PENNE POMODORO WITH VEGAN “TUNA” Pulse again and scoop the mixture into a bowl. Peel and finely chop the onion and garlic. Place a large sauce pan on medium heat and add olive oil. Sauté the onion and garlic for a few minutes until fragrant. Add tomatoes, basil, salt and pepper. Bring to the boil, reduce the heat and simmer for about 30 minutes. WEEKDAY CAULIFLOWER DAL If it feels too dry add a spoonful, or more, of water. Break the cauliflower into florets and chop the stem finely. Peel the potatoes and dice them into 1 cm / 1/2 inch bits. Add both to the sauce pan along with the lentils and dates. Stir and sauté for about a minute before adding water or stock. RHUBARB UPSIDE-DOWN YOGURT CAKE 1 cup / 250 ml full-fat yogurt (we use Greek or Turkish yogurt) Heat the oven to 350°F / 180°C. Trim the rhubarbs and cut into 2 inch / 5 cm pieces on an angle. Combine rhubarb, honey, water, ginger and a scraped vanilla pod in a large pot over medium low heat. Cook for 7-8 minutes, stirring occasionally, until rhubarb is tender and slightly OAT & YOGURT FLATBREAD WITH GREEN SAUCE AND TOMATOES Stir together oat flour, baking powder and salt in a bowl. 2. Add the yogurt and stir until it comes together into a sticky ball. Cover with a plastic bag or clingfilm and leave for 15 minutes (this will make it easier to roll). Meanwhile make the Green Sauce. 3. Dust oat flour on a clean worktop and scrape out the dough. GREEN KITCHEN STORIES You only 15 minutes, a few ingredients, a sauce pan and a blender! Savory Croissants with Scrambled Eggs, Labneh and Greens. Croissants are the ultimate breakfast/brunch luxury. Here is a fun way to give them a savory twist with creamy eggs, tangy labneh and RECIPES – GREEN KITCHEN STORIES Butternut Pumpkin Bread with Matcha Cream Cheese. Bye bye Banana Bread. 2021 is the year of the Pumpkin Bread. It is lightly sweet with a soft and impossibly light crumb VEGGIE TRAY EXTRA EVERYTHING Add to a large tray and drizzle with oil and salt. Bake at 200°C / 400°F for approx. 15-20 minutes. Cut the Brussels sprouts in halves. Trim off the thick stalks from the kale and tear the leaves into smaller pieces. Drizzle with oil and salt, add to the tray and bake for 10-15 minutes more or so. LEMON, POLENTA & RICOTTA CAKE 2. Using an electric whisk or a stand mixer, beat butter and honey in a large bowl for 2-3 minutes. Add ricotta, lemon zest and juice, beat for another minute then add the egg yolks and whisk until it's all incorporated airy and smooth. 3. Stir through almond KALE, MUSHROOM & POTATO TORTILLA Kale, Mushroom & Potato TortillaMakes approx 8 slices. Set the oven to 200°C / 400°F. Add water to a medium size saucepan along with salt and bring to a boil. Peel and chop the onions. Scrub and dice the potatoes into 1-2 cm / 1/2 inch cubes. DUTCH OVEN NO-KNEAD HERB BREAD 2 cups (300 g) light spelt flour. extra flour for folding. 1 oven proof dutch oven, cast iron or ceramic pot. Place water in a large mixing bowl. Solve the yeast into it by stirring with a spoon or your hand. Add salt, honey, herbs and kale and stir until well mixed. Sift PENNE POMODORO WITH VEGAN “TUNA” Pulse again and scoop the mixture into a bowl. Peel and finely chop the onion and garlic. Place a large sauce pan on medium heat and add olive oil. Sauté the onion and garlic for a few minutes until fragrant. Add tomatoes, basil, salt and pepper. Bring to the boil, reduce the heat and simmer for about 30 minutes. WEEKDAY CAULIFLOWER DAL If it feels too dry add a spoonful, or more, of water. Break the cauliflower into florets and chop the stem finely. Peel the potatoes and dice them into 1 cm / 1/2 inch bits. Add both to the sauce pan along with the lentils and dates. Stir and sauté for about a minute before adding water or stock. RHUBARB UPSIDE-DOWN YOGURT CAKE 1 cup / 250 ml full-fat yogurt (we use Greek or Turkish yogurt) Heat the oven to 350°F / 180°C. Trim the rhubarbs and cut into 2 inch / 5 cm pieces on an angle. Combine rhubarb, honey, water, ginger and a scraped vanilla pod in a large pot over medium low heat. Cook for 7-8 minutes, stirring occasionally, until rhubarb is tender and slightly OAT & YOGURT FLATBREAD WITH GREEN SAUCE AND TOMATOES Stir together oat flour, baking powder and salt in a bowl. 2. Add the yogurt and stir until it comes together into a sticky ball. Cover with a plastic bag or clingfilm and leave for 15 minutes (this will make it easier to roll). Meanwhile make the Green Sauce. 3. Dust oat flour on a clean worktop and scrape out the dough. HOMEMADE NUT & SEED BUTTER Our Standard Nut & Seed ButterMakes 2 cups. Roast the nuts together with the salt at 150°C/300°F for about 10-12 minutes. Transfer the roasted nuts/seeds to a food processor. Run it on high speed for 10-20 minutes (depending on the strength of the food processor). Stop and scrape down the sides a few times. FIFTY SHADES OF GREENS Add pasta and let cook until ready (as instructed on the package), then drain and set aside. Heat oil in a large skillet on medium heat. Finely chop garlic and onion and add to the skillet. Let sauté until fragrant and then add thyme, capers (and white wine, if using) and cook for another minute. BANANA, ALMOND & CHOCOLATE CAKE Preheat the oven to 180°C / 356°F. Add almond flour, cacao powder, baking powder and sea salt to a large mixing bowl and set aside. Crack the eggs into a medium size mixing bowl and beat for about a minute. Mash the bananas with a fork and add to the eggs together with oil and syrup. Beat until all is well combined. NUT, QUINOA & CHOCOLATE BARS Nut, Quinoa & Chocolate BarsMakes around 18 bars. Melt coconut oil in a medium size sauce pan on low/medium heat. Mash the pitted dates with a fork and add to the sauce pan together with the nut butter and freshly grated ginger. Stir around until it all comes together and cook for just a few minutes on low heat. Remove from the heat. OAT & YOGURT FLATBREAD WITH GREEN SAUCE AND TOMATOES Stir together oat flour, baking powder and salt in a bowl. 2. Add the yogurt and stir until it comes together into a sticky ball. Cover with a plastic bag or clingfilm and leave for 15 minutes (this will make it easier to roll). Meanwhile make the Green Sauce. 3. Dust oat flour on a clean worktop and scrape out the dough.VEGAN POLPETTE
1 ½ tsp salt. ½ tsp cumin. ½ tsp allspice. black pepper. Set the oven to 360°F / 180°C (if you are baking them) and cover a baking sheet with baking paper. Grate onion, ginger and carrots on a box grater or using the grating attachment on a food processor. Switch to PERFECT LEMON & COCONUT BARS Set the oven to 350°F (175°C). Melt coconut oil in a sauce pan on low/medium heat. Add maple syrup, shredded coconut, almond flour and salt. Stir around until everything is combined. Remove from the heat. Crack two eggs, save the egg yolks for later and add the whites to SHAKSHUKA ON A BUDGET 4-6 free-range eggs, depending on how many that can fit in your skillet. Finely chop onion, garlic and bell pepper. Heat oil in a skillet on medium heat, add onion and garlic, stirring occasionally, until soft and golden brown, about 5 minutes. Add bell pepper, cuminand
BUTTERNUT, KALE & FETA QUICHE Butternut, Kale & Feta Quiche. Preheat the oven to 350°F / 180°C. Prepare the pastry: Add oat flour, almond flour, rice flour, potato starch and sea salt to a bowl and toss until combined. Add the diced butter to the flour and use your fingers to mix the dough into a rough breadcrumb consistency.SPINACH & KALE SOUP
Preparing the soup: Heat oil in large saucepan. Add onion, garlic and chili, lower the heat and let stir for a couple of minutes or until softened. Stir occasionally. Stir in spinach, kale and nutmeg and gently cook for 1 minute. Then add water or broth and cook for 20 more minutes until the spinach and kale has completely wilted down. GREEN KITCHEN STORIES You only 15 minutes, a few ingredients, a sauce pan and a blender! Savory Croissants with Scrambled Eggs, Labneh and Greens. Croissants are the ultimate breakfast/brunch luxury. Here is a fun way to give them a savory twist with creamy eggs, tangy labneh and RECIPES – GREEN KITCHEN STORIES Butternut Pumpkin Bread with Matcha Cream Cheese. Bye bye Banana Bread. 2021 is the year of the Pumpkin Bread. It is lightly sweet with a soft and impossibly light crumb ABOUT US – GREEN KITCHEN STORIES We started Green Kitchen Stories in 2009. In 2014 I graduated as a Dipl. Holistic Nutritional Therapist at School of Nutritional Medicine in Stockholm. I’m the lucky mom of 3 wild & vegetable eating kids. I love everything green from broccoli to smoothies. I can not live without kombucha, chocolate and coffee. KALE, MUSHROOM & POTATO TORTILLA Kale, Mushroom & Potato TortillaMakes approx 8 slices. Set the oven to 200°C / 400°F. Add water to a medium size saucepan along with salt and bring to a boil. Peel and chop the onions. Scrub and dice the potatoes into 1-2 cm / 1/2 inch cubes. FIFTY SHADES OF GREENS Add pasta and let cook until ready (as instructed on the package), then drain and set aside. Heat oil in a large skillet on medium heat. Finely chop garlic and onion and add to the skillet. Let sauté until fragrant and then add thyme, capers (and white wine, if using) and cook for another minute. WEEKDAY CAULIFLOWER DAL If it feels too dry add a spoonful, or more, of water. Break the cauliflower into florets and chop the stem finely. Peel the potatoes and dice them into 1 cm / 1/2 inch bits. Add both to the sauce pan along with the lentils and dates. Stir and sauté for about a minute before adding water or stock. RHUBARB UPSIDE-DOWN YOGURT CAKE 1 cup / 250 ml full-fat yogurt (we use Greek or Turkish yogurt) Heat the oven to 350°F / 180°C. Trim the rhubarbs and cut into 2 inch / 5 cm pieces on an angle. Combine rhubarb, honey, water, ginger and a scraped vanilla pod in a large pot over medium low heat. Cook for 7-8 minutes, stirring occasionally, until rhubarb is tender and slightly BANANA, ALMOND & CHOCOLATE CAKE Preheat the oven to 180°C / 356°F. Add almond flour, cacao powder, baking powder and sea salt to a large mixing bowl and set aside. Crack the eggs into a medium size mixing bowl and beat for about a minute. Mash the bananas with a fork and add to the eggs together with oil and syrup. Beat until all is well combined. TAHINI, RYE & CHOCOLATE COOKIES 1. Combine rye flour, buckwheat flour, baking powder and salt into a large bowl, set aside. 2. Place butter, tahini, sugar and dates in a food processor and mix for a few minutes on high speed until light and fluffy. 3. Add the eggs to the processor and mix until combined. 4.SPINACH & KALE SOUP
Preparing the soup: Heat oil in large saucepan. Add onion, garlic and chili, lower the heat and let stir for a couple of minutes or until softened. Stir occasionally. Stir in spinach, kale and nutmeg and gently cook for 1 minute. Then add water or broth and cook for 20 more minutes until the spinach and kale has completely wilted down. GREEN KITCHEN STORIES You only 15 minutes, a few ingredients, a sauce pan and a blender! Savory Croissants with Scrambled Eggs, Labneh and Greens. Croissants are the ultimate breakfast/brunch luxury. Here is a fun way to give them a savory twist with creamy eggs, tangy labneh and RECIPES – GREEN KITCHEN STORIES Butternut Pumpkin Bread with Matcha Cream Cheese. Bye bye Banana Bread. 2021 is the year of the Pumpkin Bread. It is lightly sweet with a soft and impossibly light crumb ABOUT US – GREEN KITCHEN STORIES We started Green Kitchen Stories in 2009. In 2014 I graduated as a Dipl. Holistic Nutritional Therapist at School of Nutritional Medicine in Stockholm. I’m the lucky mom of 3 wild & vegetable eating kids. I love everything green from broccoli to smoothies. I can not live without kombucha, chocolate and coffee. KALE, MUSHROOM & POTATO TORTILLA Kale, Mushroom & Potato TortillaMakes approx 8 slices. Set the oven to 200°C / 400°F. Add water to a medium size saucepan along with salt and bring to a boil. Peel and chop the onions. Scrub and dice the potatoes into 1-2 cm / 1/2 inch cubes. FIFTY SHADES OF GREENS Add pasta and let cook until ready (as instructed on the package), then drain and set aside. Heat oil in a large skillet on medium heat. Finely chop garlic and onion and add to the skillet. Let sauté until fragrant and then add thyme, capers (and white wine, if using) and cook for another minute. WEEKDAY CAULIFLOWER DAL If it feels too dry add a spoonful, or more, of water. Break the cauliflower into florets and chop the stem finely. Peel the potatoes and dice them into 1 cm / 1/2 inch bits. Add both to the sauce pan along with the lentils and dates. Stir and sauté for about a minute before adding water or stock. RHUBARB UPSIDE-DOWN YOGURT CAKE 1 cup / 250 ml full-fat yogurt (we use Greek or Turkish yogurt) Heat the oven to 350°F / 180°C. Trim the rhubarbs and cut into 2 inch / 5 cm pieces on an angle. Combine rhubarb, honey, water, ginger and a scraped vanilla pod in a large pot over medium low heat. Cook for 7-8 minutes, stirring occasionally, until rhubarb is tender and slightly BANANA, ALMOND & CHOCOLATE CAKE Preheat the oven to 180°C / 356°F. Add almond flour, cacao powder, baking powder and sea salt to a large mixing bowl and set aside. Crack the eggs into a medium size mixing bowl and beat for about a minute. Mash the bananas with a fork and add to the eggs together with oil and syrup. Beat until all is well combined. TAHINI, RYE & CHOCOLATE COOKIES 1. Combine rye flour, buckwheat flour, baking powder and salt into a large bowl, set aside. 2. Place butter, tahini, sugar and dates in a food processor and mix for a few minutes on high speed until light and fluffy. 3. Add the eggs to the processor and mix until combined. 4.SPINACH & KALE SOUP
Preparing the soup: Heat oil in large saucepan. Add onion, garlic and chili, lower the heat and let stir for a couple of minutes or until softened. Stir occasionally. Stir in spinach, kale and nutmeg and gently cook for 1 minute. Then add water or broth and cook for 20 more minutes until the spinach and kale has completely wilted down. ABOUT US – GREEN KITCHEN STORIES We started Green Kitchen Stories in 2009. In 2014 I graduated as a Dipl. Holistic Nutritional Therapist at School of Nutritional Medicine in Stockholm. I’m the lucky mom of 3 wild & vegetable eating kids. I love everything green from broccoli to smoothies. I can not live without kombucha, chocolate and coffee.FLOWER POWER CAKE
Making the topping: Place pomegranate seeds, raspberries and lime juice in a blender or food processor and blend until smooth. Pour the topping on top of the cashew filling, place the cake back in the freezer for about 30 minutes. Serving the cake: Remove from freezer 30 minutes before eating. DUTCH OVEN NO-KNEAD HERB BREAD 2 cups (300 g) light spelt flour. extra flour for folding. 1 oven proof dutch oven, cast iron or ceramic pot. Place water in a large mixing bowl. Solve the yeast into it by stirring with a spoon or your hand. Add salt, honey, herbs and kale and stir until well mixed. SiftVEGAN POLPETTE
1 ½ tsp salt. ½ tsp cumin. ½ tsp allspice. black pepper. Set the oven to 360°F / 180°C (if you are baking them) and cover a baking sheet with baking paper. Grate onion, ginger and carrots on a box grater or using the grating attachment on a food processor. Switch to PERFECT LEMON & COCONUT BARS Set the oven to 350°F (175°C). Melt coconut oil in a sauce pan on low/medium heat. Add maple syrup, shredded coconut, almond flour and salt. Stir around until everything is combined. Remove from the heat. Crack two eggs, save the egg yolks for later and add the whites to OAT & YOGURT FLATBREAD WITH GREEN SAUCE AND TOMATOES Stir together oat flour, baking powder and salt in a bowl. 2. Add the yogurt and stir until it comes together into a sticky ball. Cover with a plastic bag or clingfilm and leave for 15 minutes (this will make it easier to roll). Meanwhile make the Green Sauce. 3. Dust oat flour on a clean worktop and scrape out the dough. VEGETARIAN BOUILLABAISSE Let simmer for five minutes and then add potatoes, tomatoes, vegetable stock, saffron, nori and thyme. Give it a good stir and then leave to simmer for 45 minutes. Meanwhile, set the oven to 435°F/225°C. Slice the remaining fennel in thick pieces lengthwise, drizzle with oil and salt and place on a baking sheet. NUT, QUINOA & CHOCOLATE BARS Nut, Quinoa & Chocolate BarsMakes around 18 bars. Melt coconut oil in a medium size sauce pan on low/medium heat. Mash the pitted dates with a fork and add to the sauce pan together with the nut butter and freshly grated ginger. Stir around until it all comes together and cook for just a few minutes on low heat. Remove from the heat. BUTTERNUT, KALE & FETA QUICHE Butternut, Kale & Feta Quiche. Preheat the oven to 350°F / 180°C. Prepare the pastry: Add oat flour, almond flour, rice flour, potato starch and sea salt to a bowl and toss until combined. Add the diced butter to the flour and use your fingers to mix the dough into a rough breadcrumb consistency. PEANUT BUTTER SPELT COOKIES 1/3 cup olive oil. 1 1/2 tsp vanilla extract. Set the oven to 350F. Mix 1,5 cup of the spelt flour, baking soda, and salt in a large bowl. In a separate bowl, combine peanut butter, tahini, maple syrup, olive oil, and vanilla. Stir until combined. Pour the peanut butter mixture over the flour mixture and fold them together until combined, try GREEN KITCHEN STORIES You only 15 minutes, a few ingredients, a sauce pan and a blender! Savory Croissants with Scrambled Eggs, Labneh and Greens. Croissants are the ultimate breakfast/brunch luxury. Here is a fun way to give them a savory twist with creamy eggs, tangy labneh and RECIPES – GREEN KITCHEN STORIES Butternut Pumpkin Bread with Matcha Cream Cheese. Bye bye Banana Bread. 2021 is the year of the Pumpkin Bread. It is lightly sweet with a soft and impossibly light crumb ABOUT US – GREEN KITCHEN STORIESGREEN KITCHEN STORIES BLOG We started Green Kitchen Stories in 2009. In 2014 I graduated as a Dipl. Holistic Nutritional Therapist at School of Nutritional Medicine in Stockholm. I’m the lucky mom of 3 wild & vegetable eating kids. I love everything green from broccoli to smoothies. I can not live without kombucha, chocolate and coffee. KALE, MUSHROOM & POTATO TORTILLA Kale, Mushroom & Potato TortillaMakes approx 8 slices. Set the oven to 200°C / 400°F. Add water to a medium size saucepan along with salt and bring to a boil. Peel and chop the onions. Scrub and dice the potatoes into 1-2 cm / 1/2 inch cubes. FIFTY SHADES OF GREENS Add pasta and let cook until ready (as instructed on the package), then drain and set aside. Heat oil in a large skillet on medium heat. Finely chop garlic and onion and add to the skillet. Let sauté until fragrant and then add thyme, capers (and white wine, if using) and cook for another minute. WEEKDAY CAULIFLOWER DAL If it feels too dry add a spoonful, or more, of water. Break the cauliflower into florets and chop the stem finely. Peel the potatoes and dice them into 1 cm / 1/2 inch bits. Add both to the sauce pan along with the lentils and dates. Stir and sauté for about a minute before adding water or stock. RHUBARB UPSIDE-DOWN YOGURT CAKE 1 cup / 250 ml full-fat yogurt (we use Greek or Turkish yogurt) Heat the oven to 350°F / 180°C. Trim the rhubarbs and cut into 2 inch / 5 cm pieces on an angle. Combine rhubarb, honey, water, ginger and a scraped vanilla pod in a large pot over medium low heat. Cook for 7-8 minutes, stirring occasionally, until rhubarb is tender and slightly BANANA, ALMOND & CHOCOLATE CAKE Preheat the oven to 180°C / 356°F. Add almond flour, cacao powder, baking powder and sea salt to a large mixing bowl and set aside. Crack the eggs into a medium size mixing bowl and beat for about a minute. Mash the bananas with a fork and add to the eggs together with oil and syrup. Beat until all is well combined. TAHINI, RYE & CHOCOLATE COOKIES 1. Combine rye flour, buckwheat flour, baking powder and salt into a large bowl, set aside. 2. Place butter, tahini, sugar and dates in a food processor and mix for a few minutes on high speed until light and fluffy. 3. Add the eggs to the processor and mix until combined. 4.SPINACH & KALE SOUP
Preparing the soup: Heat oil in large saucepan. Add onion, garlic and chili, lower the heat and let stir for a couple of minutes or until softened. Stir occasionally. Stir in spinach, kale and nutmeg and gently cook for 1 minute. Then add water or broth and cook for 20 more minutes until the spinach and kale has completely wilted down. GREEN KITCHEN STORIES You only 15 minutes, a few ingredients, a sauce pan and a blender! Savory Croissants with Scrambled Eggs, Labneh and Greens. Croissants are the ultimate breakfast/brunch luxury. Here is a fun way to give them a savory twist with creamy eggs, tangy labneh and RECIPES – GREEN KITCHEN STORIES Butternut Pumpkin Bread with Matcha Cream Cheese. Bye bye Banana Bread. 2021 is the year of the Pumpkin Bread. It is lightly sweet with a soft and impossibly light crumb ABOUT US – GREEN KITCHEN STORIESGREEN KITCHEN STORIES BLOG We started Green Kitchen Stories in 2009. In 2014 I graduated as a Dipl. Holistic Nutritional Therapist at School of Nutritional Medicine in Stockholm. I’m the lucky mom of 3 wild & vegetable eating kids. I love everything green from broccoli to smoothies. I can not live without kombucha, chocolate and coffee. KALE, MUSHROOM & POTATO TORTILLA Kale, Mushroom & Potato TortillaMakes approx 8 slices. Set the oven to 200°C / 400°F. Add water to a medium size saucepan along with salt and bring to a boil. Peel and chop the onions. Scrub and dice the potatoes into 1-2 cm / 1/2 inch cubes. FIFTY SHADES OF GREENS Add pasta and let cook until ready (as instructed on the package), then drain and set aside. Heat oil in a large skillet on medium heat. Finely chop garlic and onion and add to the skillet. Let sauté until fragrant and then add thyme, capers (and white wine, if using) and cook for another minute. WEEKDAY CAULIFLOWER DAL If it feels too dry add a spoonful, or more, of water. Break the cauliflower into florets and chop the stem finely. Peel the potatoes and dice them into 1 cm / 1/2 inch bits. Add both to the sauce pan along with the lentils and dates. Stir and sauté for about a minute before adding water or stock. RHUBARB UPSIDE-DOWN YOGURT CAKE 1 cup / 250 ml full-fat yogurt (we use Greek or Turkish yogurt) Heat the oven to 350°F / 180°C. Trim the rhubarbs and cut into 2 inch / 5 cm pieces on an angle. Combine rhubarb, honey, water, ginger and a scraped vanilla pod in a large pot over medium low heat. Cook for 7-8 minutes, stirring occasionally, until rhubarb is tender and slightly BANANA, ALMOND & CHOCOLATE CAKE Preheat the oven to 180°C / 356°F. Add almond flour, cacao powder, baking powder and sea salt to a large mixing bowl and set aside. Crack the eggs into a medium size mixing bowl and beat for about a minute. Mash the bananas with a fork and add to the eggs together with oil and syrup. Beat until all is well combined. TAHINI, RYE & CHOCOLATE COOKIES 1. Combine rye flour, buckwheat flour, baking powder and salt into a large bowl, set aside. 2. Place butter, tahini, sugar and dates in a food processor and mix for a few minutes on high speed until light and fluffy. 3. Add the eggs to the processor and mix until combined. 4.SPINACH & KALE SOUP
Preparing the soup: Heat oil in large saucepan. Add onion, garlic and chili, lower the heat and let stir for a couple of minutes or until softened. Stir occasionally. Stir in spinach, kale and nutmeg and gently cook for 1 minute. Then add water or broth and cook for 20 more minutes until the spinach and kale has completely wilted down. ABOUT US – GREEN KITCHEN STORIES We started Green Kitchen Stories in 2009. In 2014 I graduated as a Dipl. Holistic Nutritional Therapist at School of Nutritional Medicine in Stockholm. I’m the lucky mom of 3 wild & vegetable eating kids. I love everything green from broccoli to smoothies. I can not live without kombucha, chocolate and coffee.FLOWER POWER CAKE
Making the topping: Place pomegranate seeds, raspberries and lime juice in a blender or food processor and blend until smooth. Pour the topping on top of the cashew filling, place the cake back in the freezer for about 30 minutes. Serving the cake: Remove from freezer 30 minutes before eating. DUTCH OVEN NO-KNEAD HERB BREAD 2 cups (300 g) light spelt flour. extra flour for folding. 1 oven proof dutch oven, cast iron or ceramic pot. Place water in a large mixing bowl. Solve the yeast into it by stirring with a spoon or your hand. Add salt, honey, herbs and kale and stir until well mixed. SiftVEGAN POLPETTE
1 ½ tsp salt. ½ tsp cumin. ½ tsp allspice. black pepper. Set the oven to 360°F / 180°C (if you are baking them) and cover a baking sheet with baking paper. Grate onion, ginger and carrots on a box grater or using the grating attachment on a food processor. Switch to PERFECT LEMON & COCONUT BARS Set the oven to 350°F (175°C). Melt coconut oil in a sauce pan on low/medium heat. Add maple syrup, shredded coconut, almond flour and salt. Stir around until everything is combined. Remove from the heat. Crack two eggs, save the egg yolks for later and add the whites to OAT & YOGURT FLATBREAD WITH GREEN SAUCE AND TOMATOES Stir together oat flour, baking powder and salt in a bowl. 2. Add the yogurt and stir until it comes together into a sticky ball. Cover with a plastic bag or clingfilm and leave for 15 minutes (this will make it easier to roll). Meanwhile make the Green Sauce. 3. Dust oat flour on a clean worktop and scrape out the dough. VEGETARIAN BOUILLABAISSE Let simmer for five minutes and then add potatoes, tomatoes, vegetable stock, saffron, nori and thyme. Give it a good stir and then leave to simmer for 45 minutes. Meanwhile, set the oven to 435°F/225°C. Slice the remaining fennel in thick pieces lengthwise, drizzle with oil and salt and place on a baking sheet. NUT, QUINOA & CHOCOLATE BARS Nut, Quinoa & Chocolate BarsMakes around 18 bars. Melt coconut oil in a medium size sauce pan on low/medium heat. Mash the pitted dates with a fork and add to the sauce pan together with the nut butter and freshly grated ginger. Stir around until it all comes together and cook for just a few minutes on low heat. Remove from the heat. BUTTERNUT, KALE & FETA QUICHE Butternut, Kale & Feta Quiche. Preheat the oven to 350°F / 180°C. Prepare the pastry: Add oat flour, almond flour, rice flour, potato starch and sea salt to a bowl and toss until combined. Add the diced butter to the flour and use your fingers to mix the dough into a rough breadcrumb consistency. PEANUT BUTTER SPELT COOKIES 1/3 cup olive oil. 1 1/2 tsp vanilla extract. Set the oven to 350F. Mix 1,5 cup of the spelt flour, baking soda, and salt in a large bowl. In a separate bowl, combine peanut butter, tahini, maple syrup, olive oil, and vanilla. Stir until combined. Pour the peanut butter mixture over the flour mixture and fold them together until combined, try* About Us
* Books
* Apps
* Our Supplements
* Tattoos
* Recipes
* Life & Travels
* Videos
* __
* __0
No products in the cart.* About Us
* Books
* Apps
* Our Supplements
* Tattoos
* Recipes
* Life & Travels
* Videos
* __
* __0
No products in the cart.__
C I T Y G U I D E
Our Guide to
Barcelona.
We have gathered all our favorite green restaurants, coffee bars, gelato and kid-friendly places in one of our favorite European cities.P R O D U C T S
Say hello to our vegan supplements! We're very excited to launch our first line of high-quality supplements for vegans and vegetarians in collaboration with Puori. Click here to order! S W E E T T R E A T S Tahini & Rye Cookies We are obsessed with tahini so when we heard of a cookie that combined tahini with rye flour and chocolate, we knew it had to be good. And we were not wrong. This is simply one of the best cookies we have evertasted.
C I T Y G U I D E
Our Guide to Stockholm Stockholm is pretty awesome during the summer. You should come and visit! To convince you, we have created this very personal guide to our favorite places in the city. You’ll find good breakfast cafes, restaurants, health food stores and other gems.M A I N S
Creamy Vegan Pesto Pasta & Cauliflower We are fully aware that you hardly need yet another recipe for spaghetti al pesto. But there are a few twists that turn this simple Italian classic into a rather nutrition packed meal. And a reallytasty one as well.
C I T Y G U I D E
Our Guide to
Barcelona.
We have gathered all our favorite green restaurants, coffee bars, gelato and kid-friendly places in one of our favorite European cities.P R O D U C T S
Say hello to our vegan supplements! We're very excited to launch our first line of high-quality supplements for vegans and vegetarians in collaboration with Puori. Click here to order! __* 1
* 2
* 3
* 4
* 5
__
Our Guide to Barcelona. Say hello to our supplements! Creamy Vegan Pesto Pasta & Cauliflower. Our Guide to Stockholm. The Ultimate Movie Night Snack Platter. Our Guide to Barcelona. Say hello to our supplements!__
NEW RECIPES
LEMON, POLENTA & RICOTTA CAKE We just created the perfect combination of an Italian cheesecake and a soft crumb almond cake. With creamy ricotta, a hint of polenta and an upside-down lemon surprise. It's a real treat! ORANGE, DATE & AVOCADO SALAD + BIG LOVE APRIL Here is a stunning but simple citrus and avocado salad to bid farewell to winter. And a Big Love list with links to things we like. THE CREAMIEST GREENEST ONE-POT PASTA Everybody loves a quick and comforting pasta recipe. Here is how to make the creamiest kale pasta you've ever tried. You only 15 minutes, a few ingredients, a sauce pan and a blender! SAVORY CROISSANTS WITH SCRAMBLED EGGS, LABNEH AND GREENS Croissants are the ultimate breakfast/brunch luxury. Here is a fun way to give them a savory twist with creamy eggs, tangy labneh and lots ofgreens.
SWEET SAFFRON & ORANGE PULL-APART BREAD This sweet Saffron pull-apart bread with almond paste, butter and orange zest is golden and crunchy on the outside, with pillowy soft and sweet layers inside. YOGURT BOWL WITH HARISSA CHICKPEAS & PERSIMMON SALAD This Herby Yogurt Bowl is the second recipe in our Lunch Therapy series. It’s creamy and crunchy, warm and cold, spicy and fresh. And yet it comes together in no more than 15 minutes. KIMCHI MUSHROOM & AVOCADO SANDWICH This epic sandwich with creamy avocado, umami mushrooms and spicy kimchi is the first recipe in our new instagram cookalong series Lunch Therapy. Check it out! ROASTED PUMPKIN & HUMMUS WINTER SALAD A colorful winter salad with warm pumpkin, creamy hummus and colorful beetroots to bring some joy to November. Our Big Love list also makesa comeback!
PEANUT BUTTER FILLED PROTEIN BARS + OUR VEGAN SUPPLEMENTS! We have got two fun news! The most delicious protein bars/bites with peanut butter pockets. And our brand new line of vegan supplements! KIDS BUTTERNUT PASTA + SUSTAINABLE DINNERWARE COLLABORATION New routines, a new dinnerware box and a super simple 5-ingredient pumpkin pasta recipe that the kids actually like.Load More
Fail to load posts. Try to refresh page. LEMON, POLENTA & RICOTTA CAKE We just created the perfect combination of an Italian cheesecake and a soft crumb almond cake. With ... ORANGE, DATE & AVOCADO SALAD + BIG LOVE APRIL Here is a stunning but simple citrus and avocado salad to bid farewell to winter. And a Big Love lis... THE CREAMIEST GREENEST ONE-POT PASTA Everybody loves a quick and comforting pasta recipe. Here is how to make the creamiest kale pasta yo... SAVORY CROISSANTS WITH SCRAMBLED EGGS, LABNEH AND GREENS Croissants are the ultimate breakfast/brunch luxury. Here is a fun way to give them a savory twist w... WELCOME TO OUR WEBSITE! HOME TO ALL OUR RECIPES, VIDEOS AND BOOKS.WHAT'S NEW
Hello and welcome.
We started Green Kitchen Stories back in 2009! — and the site has basically not changed at all since the very beginning. But after years of talking about a redesign, we finally got it done. This is Green Kitchen Stories 2.0 and we are really happy with how it has turnedout.
There is a new and totally improved recipe archivewhere you
can see preview images of all the recipes and scroll or filter the categories. A Life & Travel section where we have gathered some of our travel guides and photos and posts about the kids. A much improved book section and a new video section. We will also be adding a shop later on that we are very excited about! Hope you will enjoy the new site!Big love!
LATEST VIDEOS
A HEALTHIER MOVIE NIGHT SNACK PLATTER You are trying to eat a little healthier after Christmas but still want something good to snack on in front of a movie this weekend,right?
SWEDISH CHRISTMAS BREAKFAST WITH POM & FLORA In this episode we visit our friends Anna & Rasmus that run the popular Stockholm cafés Pom & Flora and prepare a Christmas inspiredbreakfast together.
FORAGING MUSHROOMS
This is the second episode in our new mini series where we travel around Sweden, explore local ingredients and traditions and cook withfriends.
OUR NEW BOOK!
LITTLE GREEN KITCHEN This is our new book with modern and vegetable focused meals for families. It is filled with lots of dinner recipes and tips on how to get kids to eat more greens, lunchbox ideas, snacks and fun desserts. And also some comforting thoughts for days when bowls are left untouched and food end up tossed on the floor. You can read more aboutthe book here .
ORDER IT HERE
GREEN KITCHEN FAVORITES GREEN PANCAKES — THREE WAYS We love green pancakes (aka spinach crêpes) in our family and are constantly exploring more ways to incorporate them into various meals. VEGETABLE FLATBREADS These colorful flatbreads are quick to make, have only 3 ingredients (well kind of, if you are not counting salt or pepper) with the mainone...
SPINACH & QUINOA PATTIES We make these tasty patties using leftover cooked quinoa. They are great in a burger bun, but most of the time we add them to bowls... TURMERIC BREAKFAST MUFFINS We have had an unusually intense relationship with these muffins for the past couple of months. Different varieties of them have been...KIDS
15 TIPS FOR TRAVELING WITH YOUNG KIDS. We wrote this guide after having traveled six months in the US and Asia together with our daughter Elsa, who only was six months when we boarded our first plane. Since then, we have explored South Africa, Morocco, Australia, New Zealand and Sri Lanka with our other kids and have learned a few tricks how to keep them happy, calm and safe.SEE POST
JOIN THE FUN!
Stay up to date with our latest, recipes, videos and other news by joining our newsletter. We respect your privacy and we won't spam you.Subscribe
__
*
Welcome to our Green Kitchen. Here we cook and eat healthy and simple vegetarian food with natural ingredients, whole grains, good fats, fruit and vegetables.*
____ ____
____
*
All content is © 2019 by Green Kitchen Stories. All rights reserved. Design by MARTA VARGAS . Hey! Sign up for our newsletter so you don't miss any recipes or funstuff!
We promise we won't spam you or share your information with any third party. And you can unsubscribe at any time Tell us your name and e-mail to join our newsletter. We respect your privacy and won't share your information with any third party. You can unsubscribe at any timeDetails
Copyright © 2024 ArchiveBay.com. All rights reserved. Terms of Use | Privacy Policy | DMCA | 2021 | Feedback | Advertising | RSS 2.0