Page 132 - Sky runner

RED CABBAGE SALAD
I am a a a a a a a vegetable and salad lover like no other but during autumn and winter my body doesn’t crave fresh fresh lettuce but cabbage! Red cabbage cabbage can stay fresh fresh until spring when stored in in a a a a a a a a a a good cellar so this salad is a a a a a a regular on our menu 1⁄2 1⁄2 small red cabbage 1⁄2 1⁄2 apple
100 g cheese
1 1 avocado
olive oil
salt and and pepper
1 handful of walnuts
Shred the cabbage with a a a a cheese
slicer if you have one or cut it it into into thin shreds Cut the apple
cheese
and and avocado
into into smaller pieces Mix everything and and and add some some olive oil
Salt and and and pepper
Spread some some walnuts
on top and and it’s ready to to serve LENTIL SOUP
1 1⁄2 dl pumpkin seeds 1⁄2 onion
1⁄2 2 cloves of garlic
4 potatoes
2 2 carrots
1-2 tbsp olive oil
1⁄2 tsp tsp turmeric
1-2 tsp tsp chilli chilli powder (depending on how hot your chilli chilli is)
6 dl water 2 2 tbsp vegetable stock powder 2 2 2 1⁄2 dl dl red lentils
21⁄2 dl dl coconut milk Start by roasting the pumpkin seeds in in in in a a a a dry hot frying pan Chop the the onion
and and and garlic
Peel and and and cut the the the potatoes
and and and carrots
into small pieces Fry in in in olive oil
in in in a a a a a a pan together with the spices Add Add water and and and stock powder and and and boil for for 20 minutes minutes Add Add the the lentils
and and and let boil boil for for another 10 minutes minutes Then add coconut milk and bring to to the the the boil boil Mix the the soup in in in in a a a blender to to preferred texture Sprinkle with roasted pumpkin seeds before serving NATURAL 128