Sorrel soup with hard boiled egg - idea how to use sorrel

When I was 10 years old I remember walking with my grandmother at her allotment picking sorrel. Then she would make sorrel soup with potatoes, bacon, egg and a lot of butter. Delish. I have done a slightly slimmer version but still tasty. It is quite sour so may not appeal to everyone. Sorrel is quite rich in vitamins A and C, but vitamin C dies at a high temperature, so eating this soup to increase your vitamin C intake makes no sense. It also contains smaller amounts of calcium, potassium, iron, magnesium and zinc. There is also a lot of confusion around oxalates, however occasional consumption has no negative effect on health

Ingredients:

• 500g potatoes
• big carrot
• 2 stalks of celery
• 2 onions
• 4 garlic cloves
• 4 bay leaves
• spoon of butter
• 50 ml single cream
• 200g sorrel
• 4 eggs

Method:

Fry the finely chopped onion and celery in butter. When they soften, add garlic and fry for a while. Pour water or broth (about 1.5l). Add diced potatoes and carrots and bay leaves. Cook until the potatoes are tender. Chop the sorrel and add when the vegetables are soft. Add cream, mix and bring to a boil. Serve with a hard-boiled egg.

Courgette fritters - fried without fat

Vegetable pancakes or fritters can be prepared from various vegetables, e.g. carrots, cauliflower, sweet potatoes. Unfortunately, to make them crispy we fry them in a large amount of oil and these vegetables absorb it a lot. So, from a healthy, low-calorie vegetable, we create a fatty high-calorie meal. Below I give you an alternative to deep fried fritters.

Ingredients for 2 servings:

• 3 small courgettes
• small onion
• 2 garlic cloves
• 6 tablespoons of wholegrain flour
• 2 tablespoons parmesan cheese (finely grated)
• 2 tablespoons of chopped chives
• salt, pepper, nutmeg

+ Greek yogurt or cottage cheese, radish to serve

Method:

Grate courgette, onions and garlic on a cheese grater. Add salt and put it on a sieve ale leave it fo 10 min. Squeeze it to drain excess water.  Transfer to a bowl and mix with flour, sesame and spices. Fry in a Teflon pan without fat. About 4 minutes on each side. Serve with Greek yogurt or cottage cheese and sliced radish. They taste good hot or cold

Sweet potato, lentil and cinnamon soup. Healthy, delicious and vegan

This soup is super easy to prepare. 100% vegan. Everybody from my household enjoyed it. Children ate the cream alone and the adults along with kale to enrich the texture a little.

Ingredients:

• 2 large sweet potatoes
• 2 carrots
• 2 onions
• 4 garlic cloves
• 2 cm ginger
• a tablespoon of olive oil
• a glass of red lentils
• 200ml coconut milk light
• cinnamon, salt, pepper, turmeric

In addition, kale

Method:

Fry chopped onion, garlic and ginger in olive oil. Peel and dice the potatoes and carrots. Put in a pot with lentils and pour water so that the water is over the vegetables for about 4 cm. Cook for about 30 minutes until the vegetables and lentils are soft. Add the remaining spices and coconut milk. Blend it. Serve with kale fried in olive oil

Beetroot gazpacho - super healthy meal

This beetroot gazpacho is traditional Polish soup usually made in summer and in my opinion one of the healthiest dishes. There are many variations of this soup, but I usually choose the easiest recipe. The preparation time is usually 6 minutes - as long as it takes to cook  eggs. This dish contains yogurt and kefir - a source of live bacterial cultures, calcium and protein. Beets, radish, herbs - a source of fiber, folates, potassium, iron, vitamin C.

Ingredients:

• 500g beetroot (cooked)
• 250g radish
• half of cucumber
• garlic clove
• 500ml kefir
• 500ml natural yogurt
• a small bunch of chives
• dill, salt, pepper

+ eggs to serve

Method:

Use cheese grater to prepare vegetables. Use side with fine holes to grate radish, garlic and cucumber. Sprinkle with salt and set aside. During this time, chop the herbs (dill and chives). Shred the beetroots. Mix together with yogurt, kefir and then with the other ingredients. Serve with a hard-boiled egg

Chocolate beetroot energy balls, healthy snack

Looking for a healthy and sweet snack? These chocolate balls are not only tasty and very chocolatey but they are also a good source of many vitamins and minerals. I often use honey for sweetening,  which gives more flavors. And the best honey I was given to try was the one from Pasieka Rodzinna Ostrowo .

Ingredients for 10 balls:

• 2 tbsp hazelnuts
• spoon of honey
• beetroot (150g)
• 2 heaped tablespoons of cocoa powder
• 6 tablespoons of porridge oats

Method:

Cut the beetroot into smaller pieces. Put all ingredients in a mixer / blender and mix until smooth. If it is too runny, add more cocoa or oatmeal. Form balls and put in the fridge for at least 3 hours. You can cover it in cocoa powder before serving

Cream of tomato with spinach and yogurt - the perfect recipe for low calorie diet

Cream of tomato soup with spinach leaves. Served with yogurt and pumpkin seeds. So many different textures and many different flavors. It can be an ideal low-calorie option for lunch or dinner

Ingredients:

• onion
• 3 celery stalks
• 3 garlic cloves
• chilli pepper
• salt pepper
• a tablespoon of olive oil
• 2 carrots
• tomato passata 500g
• water or broth (1l)
• 100g spinach

additionally: spinach for garnish, natural yogurt, pumpkin seeds

Method:

Fry chopped onions, garlic, chillies and celery. When they are soft, add the grated carrots. Fry for few moments. Then, pour over tomato passata, water or broth. Simmer for 30 minutes and then blend. Season with salt and pepper. Add spinach leaves whan soup its still very hot. Mix it. You don't have to cook anymore, the spinach will reduce its volume. Serve with chopped fresh spinach, plain yogurt and pumpkin seeds

Perfect salad for barbecue

I wholeheartedly recommend this salad for barbecues, snacks and light dinner.

Ingredients:

• large head of romaine lettuce
• 250g pasta (shells)
• 2 large tomatoes
• half a large fresh cucumber
• chive
• 200g good quality ham
• 200g olives
• 6 tablespoons of plain yogurt
• spoon of dijon mustard
• teaspoon honey, salt, pepper

Method:

Cook the pasta and let it cool in cold water. Mix it from time to time so pasta won't stick together. In a large bowl, mix yogurt with mustard, honey, salt and pepper. Add chopped chives. Wash and chop the lettuce. Dice cucumbers, tomatoes and ham. Put in a bowl together with olives and pasta. Mix.