Busy during the week? No time to prepare something healthy? I really recommend to try these “salad in a jar” . They are easy to make. Fun to prepare in advance.
Here you will find a mix of tomatoes, cucumber, sprouts and corn but feel free to play with the veggies, add anything you like or anything you have! Make it bigger too.
The glass jars (WRECK) are available at Tchibo.
Salad in a jar
- 1 to 2 raw corn ( or 1 small cooked jar of corn )
- 4 small cucumbers
- 10 cherry tomatoes
- Sprouts of your choice
- 1 kale leave (optional)
- 1/2 zucchini
- 1 garlic clove
- 3 small date
- 2tbs of lemon
- 2 tbs of olive oil
- pinch of salt
- Place all the ingedients in a small blender. Blend until smooth.
- Chop the tomatoes and cucumbers
- Strip the corn cobs with a knife.
- Place 2 to 4 tbs of dressing at the bottom of the jar
- add the cucumbers, tomatoes, sprouts & corn.
- Screw the lids on the jar. Place in the fridge up to 4 days
- When ready to eat, shake the salad and enjoy
- If you prefer the salad without the dressing, it is perfectly ok.
- If you add the dressing, it will have to be at the bottom, then you add hard vegetables, cooked grains and finish by leafy greens.
- You can play with the veggies and add anything you have in the fridge. Make it bigger too.
- The jar are available at Tchibo at the moment
Now that my daughter Mia has started nursery, it is time to kick start my weekly workshop with my son Nathan. Every week i will share easy & kids friendly recipes.
Today Nathan made vegan apple tartlets, apple and mango compote. The crust is made of spelt flour, coconut oil and water which is much lighter than a traditional non vegan dough. This recipe is very easy to prepare. If you don’t have time you can get some already made compote and prepare the dough in advance. The crust is made with spelt flour but it will work with wholemeal or buckweat flour too.
Rolling and playing with the dough was definitely lots of fun!!! I was so amazed to see Nathan being so detailed and delicate when placing the apple slices.
Vegan apple tartlets, apple & mango compote
- 150 grams of spelt flour
- half cup of melted coconut oil
- 2 tbs coconut sugar
- 20 cl of warm water
- 1 pinch of salt
- 20 cl of water
- 2 ripes mangoes
- 4 apples
- 2 ts of lemon juice
- 1 ts of vanilla powder
- 1 tbs of coconut sugar ( optional)
- 5 apples
- 1 tbs coconut sugar
- 1 tbs coconut oil melted
- For the compote
- Peel the mangoes and apples, then cut in small cubes.
- Pour the fruits into a saucepan with water and lemon juice, slow heat for 15 minutes
- Let it rest for 1 hour, then blend (will prevent possible burning accident) together with the vanilla
- Et voila! The compote is now ready. It can be stored in a jar for up to 4 days in the fridge.
- For the tartlets
- Preheat the oven to 240 degrees
- Peel the apples, slice and set aside.
- Add the spelt flour, coconut sugar, salt and melted coconut oil in your food processor.
- Pulse for 30 seconds.Slowly add the warm water until you get a dough.
- Shape the dough into 6 balls and flatten into a disc. Start rolling the dough and place into the tartlet tray.
- Repeat the same until you run out of dough.
- Prick the dough with a fork.
- Add the mango and apple compote.
- Place the apple wedges in a spiral shape, begin at the edges of the tart and finish at the center.
- Sprinkle the coconut sugar over the tartlets then brush with coconut oil. This will give the tart some moist.
- Place the tartlets in the oven and bake for 45 minutes.
- You will make 6 or 7 tartlets out of the dough depending how thin you like the tarts.