Month: March 2017

Sauerkraut Parsley Dill Salad

3 tbsp. sauerkraut 4 leaves of Chinese cabbage, cut 1 handful of parsley, chopped 1 handful dill, chopped 1/2 avocado, chopped 1 shallot, cut 1 tsp. yeast flakes 1-2 tbsp. olive oil 1-2 tsp. apple vinegar Sea salt, pepper and chili to taste Mix everything. Let it marinate for a bit. Mix again. Enjoy.

Sweet Peppers Radish Cucumber Salad

1 orange sweet pepper 1/2 avocado, chopped 1/4 black radish,chopped 1/3 cucumber, chopped 2 fermented garlic cloves, chopped 1 tbsp. hempseeds 2 tbsp. soja kefir 1-2 tbsp olive oil 1 tbsp. fresh lemon juice Seasalt, pepper, to taste. Mix all. Let it rest for a few minutes. Let the aroma develop. Mix again. Enjoy.