Carrot purée with coconut milk

• 3-4 large carrots
• 100-120 ml of coconut milk
• 1/2 tsp. curry powder
• a pinch of dried chili
• salt
• aromatic pumpkin seed oil or extra virgin olive oil for serving
• sesame or pumpkin seeds for serving

Preheat the oven to 180°C. Wash the carrots and cut them in half or into quarters. Drizzle with olive oil and roast until soft and golden brown, about 60–70 minutes. Blend the roasted carrots with the remaining ingredients in a blender until smooth. Serve topped with sesame seeds and a drizzle of flavorful 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 splash of any aromatic vinegar

Cook the quinoa for 10–20 minutes (or as directed on the package). While the quinoa cooks, wash and finely chop the herbs, and dice the avocado into cubes. Mix the quinoa with the herbs and avocado. Season with lemon juice, drizzle with flavorful olive oil, and add smoked or regular sea salt to taste.