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  • 1 cup of rolled oats and 2 times the amount of water
  • teaspoon of coconut oil
  • 1 cube organic vegetable stock (low salt)
  • 2 small onions or 1 large onion, chopped
  • half a teaspoon dried turmeric


  1. Savory Turmeric Oatmeal
  2. In a saucepan you will need to heat the onions in the coconut oil until they are tender. Then add a little bit of the water and the bouillon cubes. If the bouillon cubes are soft (stir them a bit), you can add the rest of the water and the oatmeal. Let this simmer over low heat for 5 to 10 minutes. Continue stirring once in a while though. If all the water has been absorbed, add the turmeric. Stir again.
  3. Tomato Salad
  4. For the tomatoes in this dish I cut some tomatoes into small pieces and mixed them in a bowl with cold-pressed olive oil, a pinch of Celtic sea salt, apple cider vinegar and a pinch of dried basil.
  5. Fresh Lemon Asparagus
  6. After I’ve washed the asparagus and cut off the bottom with a potato peeler to thin them at the borrom, I heated the asparagus in some coconut oil on low heat until they are almost tender. Then I added the juice of a whole lemon over the asparagus. Before serving the asparagus I drizzled them with nutmeg. So simple, but oh so tasty. You could use a lime instead if you find lemons to be too acid.