• 150 grams of water almonds (8 hours)
  • 150 grams of water walnuts (8 hours)
  • 1 celery sticks (cut easily)
  • 2 carrots (cut easily)
  • 1 handful parsley (fresh)
  • 1 / 2 red bell pepper
  • 6-7 oil-based sun-dried tomatoes or (soaked in water)
  • 5 small spring onions or 3 large
  • 1 teaspoon garlic
  • 1 teaspoon paprika
  • 1 / 2 tsp himalaya salt
  • 1 tablespoon tamari

Mix to a rough mass that resembles a dough in food processor with S blade. Gradually add in the olive oil (preferably with oil from the sundried tomatoes) so that the masses get a nice consistency. You can also use a blender, just use enough oil or weater ;) Put the mass in a salad leaf and enjoy your meal! One of my favorites!

  • One big onion
  • One leek
  • 2 bic carrots
  • 2 paprika red or green
  • a bunch of parsley
  • A bit himl. salt
  • A bit of pepper

And if you like add some celery,spring onions and cabbages.

I use a vegtable soup from knorr as a base, and add this vegetables and add 1, 5 litres with water- enjoy!

  • 2 cups walnuts
  • 2 d almonds
  • 3 small carrots
  • 10 cm leek
  • 4ts raw soy sauce
  • 2-3 peppers
  • ruccola
  • Alfalfa sprouts or other sprouts
  • sunflower Kernels

Place the nuts in water 6-8 hours before use. Cut all the ingredients separately in a blender or food processor. Do not use the peppers yet;)

Mix the walnuts, almonds, carrots and leeks into a large bowl and add the soy sauce. Decorate then with ruccala on the plate, put the filling in peppers (which you have opened and taken out the seeds, so the picture) and sprinkle with sprouts and sunflower seeds.

Can serve with nut dip.

  • 2 cups quinoa
  • 1 cube chicken bouillon
  • 1-2 carrots
  • 1 / 2 squash
  • 1 / 2 onion
  • 1 / 2 bell pepper

some himalaysalt and pepper and garnish with parsley

Or what kind of vegetables you like. This recipe is so simple that you just experiment with what you like of vegetables. Quinoa, add the chicken broth (when the boiler) and let it simmer for about 20 minutes. Then fry the vegetables and quinoa together for about 7-8 min. Simple and good!

P.S Follow the instructions on the stock package



  • 2 cup ground flaxseed
  • 2 cup sunflower seeds, soaked in my 3 hours
  • 1.5 cups walnuts
  • 3 tomatoes (fresh)
  • 4 sun-dried tomatoes
  • 2 tablespoons herbs such oregano, basil, thyme
  • 1 pinch of Himalayan salt

The filling:

  • 2 cups unsalted cashews
  • 8 tablespoons olive oil x-virgin
  • A basil plant (fresh)
  • 1 / 2 squeezed lemon

lots of black pepper

1 pinch of Himalayan Salt

Mix everything to the bottom in a food processor or blender. Place the dough on a baking sheet. I have not dehydrator so use oven on low heat until bottom is crisp.

Place all filling ingredients in a food processor or blender. Spread it over the pre-dried pizza base. (Bottom, you can make the day before)
Garnish with ruccola leaves, black olives and tomatoes.