Carrot-ginger-orange pickel

• 2 medium carrots
• 60 ml white or cider vinegar
• 100 ml water
• 1 orange
• 1 piece of ginger
• 2 tbsp sugar
• 1 tsp salt
• 1 tsp coriander grains (optional)

Prepare a jar. Peel carrots and ginger, then slices with machine or the peeler. Remove some zest from the orange (not the white part), then press for juice, set aside. Heat the vinager, orange juice, sugar and salt.

Place the carrots and ginger in layers in the jar. Add the coriander if you wish. Pour the liquide until it covers everything.

Let stand 48 hours.

Pickeled onions

• 2 onions
• 100 ml eau
• 50 ml vinegar
• 1 dl sugar

Slice onions. Heat everything. Add onions then allow to cool. 

Ingredients

• 3 tbsp orange juice (or water) 
• 1,5 tbsp mustard 
• 1 tbsp cider vinager 
• 0,5 tbsp balsam vinager 
• 1 pinch cumin
• 2 tbsp neutral oil 
• 2 tbsp tahini 
• Parsley, Coriander, Estragon
• Salt & Pepper

Chimichurri "à la Elena"

• 1 batch each of corriander (cilantro), parsley / 150g (you can mix the flat and curly)
• 1/3 batch (10g) oregano (dried)
• 2/3 garlic (minced by hand or else too strong)
• 2 tbsp (50g) unfiltered cider vinegar
• 1 tbsp lemon juice
• 2g Cayenne spice
• Salt & pepper
• Cover with olive oil (130ml)

Ideally chop everything by hand. Then store in fridge.

Tahini / herb dip

• 3 tbsp (40 ml) olive oil
• ¼ cup (60 ml) tahini
• 2 tbsp lemon juice or lime juice or 1 tbsp apple cider vinegar
• 1-2 cloves garlic pressed
• 1 tsp yellow mustard optional
• 2 tsp maple syrup
• ½ cup (30 g) herbs e.g. basil, parsley and dill
• 1 cup fresh baby spinach or other leafy greens such as arugula or kale, optional
• 3 tbsp (40 ml) water or to desired consistency
• salt and pepper to taste

Place all dressing ingredients in a blender or food processor (or use an immersion stick blender) and blend until smooth and creamy (add a little more water until desired consistency). It's perfect as a dip, sauce, dressing, spread or salad cream for salads, buddhabowls, vegetables, pasta, tacos, burgers, falafel, fritters and more! I highly recommend trying this healthy Green Goddess Bowl.

Cashew dip

• 1 cup raw cashew nuts (150 g) soaked overnight*
• ⅔ cup water
• 2 tbsp nutritional yeast flakes
• 1-2 tsp lemon juice
• 1 tsp salt (to taste)
• ¼ tsp garlic powder (to taste)
• ¼ tsp smoked paprika (optional)

Blend all the ingredients for the cashew dip. Season to taste.

Guacamole

• 2 ripe avocados
• 1/2 onion 
• 0.5 tbsp lemon juice
• salt, pepper
• 0.5 tsp cayenne pepper & paprika
• Pinch of cumin
• Optional: 2 tomatoes, 1 tbsp fresh coriander, 1 garlic clove finely chopped

Halve the avocado, remove the core and puree with the remaining ingredients for the guacamole. Season to taste.

Tahini peanut butter sauce

• 3 tbsp Tahini sesame paste
• 1 tbsp peanut butter
• 1-2 tbsp soy sauce
• 1 tbsp agave syrup or maple syrup or sugar
• 5 tbsp water depending on desired consistency
• 1 garlic clove pressed, optional
• 1 small piece of ginger grated, optional
• 1 squeeze of lemon or lime juice

Blend all ingredients for the tahini peanut sauce until smooth and creamy. 

Peanut butter coconut sauce

• 100 ml coconut milk
• Juice from 1 lime (3 tbsp)
• 1 tbsp peanut butter
• 30 ml tamari
• 1 tbsp agave sirup or honey
• Some drops sesame oil (optional)
• Decorate with sesame seeds or peanuts

Mix all ingredients until smooth. Keep refridgerated in a glass jar. 

Sauce Gribiche

• 3 eggs hard boiled
• 1-3 tsp mustard
• salt, pepper
• 400 ml oil
• 4 tsp vinegar
• 1-2 tbsp capers and pickles
• 1 tbsp each of parsley, estragon, other

Separate egg yellows from whites. Mix yellow with mustard, salt and pepper. Mix mayonnaise with oil and vinegar. Add rest of ingredients except for egg whites. These are to be chopped and added softly. Refrigerate. 

This sauce goes well with fish but also roasted vegetables like aubergines. These are nicest when cut in half and carving out square shapes inside the skin. Paste with olive oil, sprinkle with salt, pepper and herbs. Bake in oven at 180 degrees for 15 minutes.

Dhamma Mahi

Ingrédients

• 150 g sesame seeds
• 1 tbsp grapeseed oil + a little sesame oil
• Salt

Grill seeds in oven or in pan 5 minutes. Let cool. Mix seeds in blender until smooth paste. Add oil to mixer and continue blending for 1 to 2 minutes until you obtain a thick paste. To obtain a smooter paste, add more oil (2 tbsp at a time).

You may add a little salt.

Vaerdshuset in Dala-Floda

• 1 dl chickpeas cooked
• 1/2 dl (50 ml) water
• salt
• garlic pressed
• 1 dl sesame purée (tahini)
• Juice of 1/2 lemon
• 1/2 dl ground sesame seeds

Mix all in food processor.

Another variation:

• 5 tbsp sesame purée (tahini)
• Juice of 1 lime
• 2 tbsp soja sauce
• 20 ml water
• Chia seeds

Mix all. 

Ingredients

In a pie dish (allows for better melting)
1 pack of nachos (no flavour)
10 tsp (cac) nachos salsa sauce
10 tsp crème fraîche
6 red chili peppers in vinager cut in thin slices
1/2 can red beans
1/2 pack grated (or sliced) emmenthal cheese
1/2 pack cheddar cheese cut in slices
Spread everything and bake in oven for 10-15 min 

Ingredients

• 2 cans of tuna - 2 boites de thon
  
• 1 pack of fetta - A paquet de fetta
  
• Half bunch of mint and parsley - une demie botte de chaque de menthe et de persil
  
• 1 tbs cider vingegar - 1 cas vinaigre de cidre
  
• 1 green pepper diced - 1 poivron vert coupé en dés
  
• 1 eggplant cooked and mashed - 1 aubergine cuite et écrasée
• Half of oignon - un demi oignon haché
  
• 1 pot of mayonnaise - 1 pot de mayonnaise (350gr)
  

Mix all and refrigerate.

Sauce Dorothé

Ingredients

• 100gr thick cream
  
• 200gr yogurt or fromage frais
  
• Thick bunch of chive chopped
  
• Salt & pepper
  

Mix all and refridgerate.

Tahini based

• 150 g greek yogurt
• 1 tbsp tahini
• 1/2 tsp cumin
• Lemon juice
• Tabasco or spice (piment d'espelette)
• 2 garlic cloves crushed
• 1 bunch coriander
  

Ingredients

• 400gr dried chickpeas cooked or organic glass jar
  
• Cooking liquid
  
• Juice from 3 lemons (1 lemon=3 tbsp juice)
  
• 150gr tahini (sesame paste)
  
• 2 garlic cloves crushed
  
• 2 tsp each of salt & cumin
  
• 3 tbsp olive oil
• Parsley (optional)
  
• Paprika or Sumak

Soak chick peas over night. Cook in lots of water for 1 and a half hours. Drain and keep cooking liquid. Mix in a food processor (not blender) chick peas with tahini, garlic, salt and some of the cooking liquid. Add lemon juice and adjust with cooking liquid to obtain smooth texture. Serve with olive oil and sprinkled with paprika or sumak and parsley.  

The Yoga Kitchen variation

• 800 gr chickpeas in can, drained, reserving 3 tbsp liquid
• Juice of 1 lemon
• 1 tbsp tahini
• 2 garlic cloves
• 2 tsp each ground cumin and salt
• 3 tbsp olive oil
• Pepper
• Optional: sumac, fresh coriander

Mix all. 

Ingredients

1 big can of natural tuna
1 greek yoghurt
Parsley and chives
1/2 tsp harissa spice
1 minced challott
Olive oil
1/2 juice of lemon
Salt

Mix all and let stand cool several hours (the monger the better!).

Ingredients

• 3 tbsp ech of mustard, sugar, oil (not olive)
  
• 1 tbsp vinegar
  
• Salt& pepper
  
• A lot of dill chopped
  

Mix mustard, sugar, salt and pepper. Add oil slowly until texture resembles mayonaise. Last add vinager and dill. Serve with smoked salmon.  

Ingredients

• 3 ripe avocados
  
• Lemon juice
  
• 1/2 oignon
  
• 2 tomatoes
  
• Tabasco
  

Mash avocados with fork and keep one core to avoid them turning black. In mixer, chop oignon + tomatoes. Add lemon and tabasco, also cumin and curry. 

Ingredients

• 2 aubergines
  
• 2 small garlic
  
• 1/2 tomatoe
  
• 1 small chilli (piment d'oiseau)
  
• Salt & pepper
  
• Olive oil
  

Cook aubergines by placing them in a pan with lid. No need to add any water or grease. Just let it cook until the aubergine is ready (the skin cracks). Remove the skin and seeds, mix with rest of ingredients. Note that the tomatoe needs to be peeled and seeds removed.  

Ingredients

• 1 avocado
• Roots of curcuma and gingembre (or powder)
• 1 tbsp curry spice
• 1,5 tbsp Tamari sauce
• 30cl coconut milk or yoghurt
• Lemon juice
• 1 garlic crushed

Mix all and store in fridge.