Carrot puree with coconut milk

• 3-4 large carrots
• 100-120 ml of coconut milk
• 1/2 tsp. curry powder
• a pinch of dry chili
• salt
• aromatic pumpkin or olive (other unrefined favorite) oil for serving
• sesame or pumpkin seeds for serving

Heat the oven to 180°C. Wash the carrots, cut them in half or into quarters, drizzle with olive oil, and bake for 60–70 minutes until softened and golden. In a blender, combine the roasted carrots with the remaining ingredients and blend until smooth. When serving, sprinkle with sesame seeds and drizzle with delicious oil.

Quinoa with greens and avocado

• 75 g of tricolor quinoa
• 1 avocado
• a large bunch of cilantro, dill, parsley and green garlic mix
• smoked salt
• olive oil
• juice of 1/3 lemon or a little of any aromatic vinegar

Boil quinoa for 10–20 minutes (or as indicated on the package). At this time, wash and finely chop greens, avocado — into cubes. Season the quinoa with greens, avocado with lemon juice and delicious oil, season with smoked or regular sea salt.