Healthy Food

Beetroot soup

6 pieces of beetroot
4 garlic 
1 tablespoon ginger, torn
5 dl of water
1 vegetable broth
Himalayan Salt
Chili powder
1 lemon

Scale and dice the beetroot and chop the onion. Mash in coconut oil. Let crushed garlic and ginger boil in the water with the broth. Let it boil until the beet are soft, about 15 minutes. Taste with salt, pepper and chili. Mix the soup smoothly. Add lemon peel and juice to taste. Add a click of sour cream if desired.

Squash pasta

A pot of basil
1 squash
Two carrots
4 garlic 
A box of organic cherry tomatoes
Himalayan Salt
Black pepper
Tomato puree
Coconut oil
Water or cream

Tear the squash and carrots with a cheese slicer. Divide the cherry tomatoes into halves. Chop the basil. Mash cherry tomatoes in coconut oil for a little while. Pour a spoonful of cream or water. Put in the carrots, the basil and the tomato mash. Spice plenty of black pepper, chili, Himalayan salt and squeeze in garlic. Cook for a while. Top the pasta with basil.

Kale Soup

2 stalks fresh kale
1 onion
2 garlic cloves
2 tablespoons of coconut oil
1 liter of water + 1 vegetable broth
Himalayasalt and white pepper
(1-2 dl cream – can be excluded)
Rinse and pull off the kale leaves from the stalks. Peel and chop the onion and garlic. Mash the onion in a large saucepan in coconut oil.
Add the kale and stir for a minute. Pour on water and add the broth. Stir. Boil the kale for at least 20 minutes. Boil egg hard boiled to the soup.
Add the cream to the end and boil. Taste the soup with salt and pepper. I mixed the soup in my food processor to get a smoother consistency. Serve the cabbage soup with egg halves.

Broccoli soup

1 yellow onion
1 fresh broccoli
1 zucchini
1 teaspoon of curry
1 teaspoon turmeric
Himalayan Salt
1 vegetable broth
Chop the onion and fry it with the spices. Then cook broccoli, zucchini and the onion in water with broth. Mix the soup a little lightly.

Ghee – cleared butter

Melt the butter in the saucepan slowly and on low heat.
When melted, simmer for about 20 minutes, as low as possible.
Shame off the white proteins that lay around the edges.
Allow it to cool for about a quarter, without stirring.
After fifteen minutes, residual proteins have fallen to the bottom. Gently peel off the smeared butter without taking your bottoms lamb. Pour and store in a glass jar in a refrigerator.