Open Wrap


2 Wraps
1 Cup mushrooms, washed and chopped
1 Garlic clove, pressed or minced
1 Onion, chopped
1 Tomato, washed and chopped
2 Tbsp corn kernels
1 Avocado, sliced
1/4 of a Red Cabbage, washed, drained and sliced
Handfull Parsley, washed, drained and chopped
1/2 Lemon
Pinch of Himalaya salt
Pinch of black pepper
1 Tbsp Hummus

How to
1. Heat the wrap for 5 minutes in the oven. 
2. Meanwhile sauté the onions, garlic, mushrooms and tomatoes in a pan on medium heat for 10 minutes. Add a pinch of Himalaya salt and black pepper and put the pan a side.
3. Toss the red cabbage, avocado, corn, parsley and corn with a splash of hennep seed oil and lime juice with a pinch of Himalaya salt and black pepper. 
4. Fill the wrap with the all the ingredients and before serving squeeze some lemon juice over the filling and finally top it with hummus.

Bon appétit!


Turkish Red Lentil Soup




1 Cup vegetable stock (from a cube is also fine)
2 Cups water
2 Onions, chopped
2 Carrots, peeled & shred
2 Garlic cloves, pressed or minced
1 Cup red lentils, washed & drained
2 Tbsp tomato paste
Pinch of black pepper
Pinch of Himalaya salt
2 Tsp cumin powder

How to
1. Boil the vegetable broth in a stockpot and add all the dry ingredients.
2. Pour the onions and garlic, boil this for 5 minutes.       
3. Pour the red lentils, carrots and the tomato paste, add the 2 cups of water and let it boil for another 25 minutes on medium heat.
4. Blend the soup with a hand blender till smooth and add water & Himalaya salt if needed.
5. Serve the soup with fresh parsley, lemon juice and red chili flakes or anything you like.

Bon appétit!

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