Asian rice noodles with shiitake and rhubarb sauce with garlic, ginger and chili flakes
‘Couscous’ from millet with courgette, sundried tomatoes and garlic
Rhubarb stew with sweet potatoes and brown lentils in orange maple sauce
Sweet potato spinach soup with dried tomatoes and chanterelles
Vegan green pea stew with porcini mushrooms, leeks and Swiss chard
Blue coconut icecream popsicles
Suleika’s Medical Medium gnocchi
Pumpkin waffles with oat flour
Red lentil stew with shiitake mushrooms and spinach
Watermelon icecream popsicles
Pear muffins with oat flour and dates
Flatbread with guacamole, arugula and vegan ‘smoked salmon’
Large wrap or foldable flatbread from sweet potato and oat flour
Cold white asparagus soup with fennel, lemon & dill
Tortilla wraps made from sweet potato, oat flour and tapioca
Fruit popsicles with coconut water
Soft pitas or small tortillas made from sweet potato and oat flour
No-chocolate sweet potato waffles with no-chocolate sauce
Liver rescue salad with spinach, tomato, cucumber and lemon dressing
Light spring or summer soup with chickpeas, fennel, lemon and dill
Grilled pineapple with dairyfree mango vanilla icecream and sweet chili
Leek quiche with potato crust and chickpea filling
Crispy granola bars with oatmeal and honey
Flax seed crackers with sunflower and pumpkin seeds
Creamy one pot with white beans, spinach and cherry tomatoes
Fatfree no-chocolate truffles with dates, crunchy oats and carob
Thai inspired cold spinach soup with steamed zucchini
Eggsalad made from chickpeas
‘Mayonaise’ dressing made from chickpeas, aquafaba and potato
Gluten free & vegan blueberry lemon waffles
Tomato soup with sweet potatoes and Mediterranean herbs
Japanese ramen – noodle soup with shiitake and seaweed spaghetti
Oat waffles: basic, 1 ingredient recipe
Glutenfree, fatfree and vegan pear crumble with oat and chestnut flour
Banana muffins with millet flour
Raw spinach gazpacho with green asparagus
Cherry crumble from oat and chestnut flour
Cranberry sauce with orange, cinnamom, cardamon & honey
Potato cups: savory or sweet
Potato cups with mushroom filling
Orange honey cake with a caramel marmalade topping
Medical Medium salad dressings part 2: a little more special
Medical Medium salad dressings part 1: citrus basics
Medical Medium style fatfree cream of mushroom soup with chaga
Green asparagus with bell pepper garlic sauce and mashed sweet potatoes
Rösti – Swiss potato pancake
Cinnamon rolls with banana, oat and rice flour
Vegan fennel leek soup with cashew cream
Dutch red cabbage with apples and pumpkin spice
Dutch mushroom stew with apple butter
Vegan Dutch kale ‘stamppot’ with a fatfree Medical Medium twist
Kale soup with sweet potatoes and dried tomatoes
Petra’s pumpkin puree with purslane and an onion, oyster mushroom and fig sauce
Glutenfree, fatfree & vegan apple raisin muffins with oat flour, cinnamon and ginger
Banana muffins with oat flour
Carrot cake oatmeal with apple
Chestnut parsnip puree with mushrooms
Whole grilled watermelon with spices and salty maple dressing
Indian potato curry with spinach (aloo palak)
Mexican black bean stew with sweet potato, carrots in tomato sauce
Indian potato curry with cauliflower (aloo gobi)
Potato salad with spinach and roasted bell pepper dressing
Buckwheat porridge with banana, cinnamon and vanilla
Red beet soup with tomatoes and basil
Kale soup with potatoes and shiitake mushrooms (vegan caldo verde)
Kale salad with roasted beet and pumpkin
Potato leek soup with mustard and nutmeg
Indian potato curry with green peas (aloo matar)
Roasted bell pepper and garlic soup with sage and thyme
Sweet potato soup with chickpeas, tomatoes and turmeric
Millet porridge with orange and dried figs
Homemade soyfree and glutenfree Indonesian sweet soy sauce (kecap manis)
Potato soup with chickpeas, tomatoes and turmeric
Quinoa porridge with banana, dried apricots, anise and fennel seeds
Noodles with oyster mushrooms, green asparagus, scallions and sesame seeds
Sweet potato salad with purslane, red beet, yellow bell pepper and a sweet grapefruit chili dressing
Greek potato salad with homemade mustard honey dressing, olives and dill
Parsnip cauliflower soup with oyster mushrooms, oregano and sage
Couscous salad from millet with arugula, courgette, sundried tomatoes and pine nuts
Raw spinach soup with cashews, samphire, sprouts and cress
Radish salad with sprouts, lemon, dill and honey dressing
Potato salad with spring onion, radishes and orange honey dressing
Shaved ice from frozen nectarine with yoghurt, roasted almonds and honey
No chocolate AIP Paleo banana muffins from chufa tigernuts and carob
Cod ceviche with watermelon, lemon, avocado and mint
Parsnip puree with roasted hazelnuts, fried sage leaves and orange maple sauce
Cauliflower porridge with wild blueberries
Matcha overnight chia with hemp seeds, pistachio’s and cherry’s