A tea containing sea buckthorn leaves is used as a source of vitamins, antioxidants, fatty acids and minerals.
≻ sea-buckthorn berries – handful
≻ buckthorn leaves – couple of sprigs
≻ hot water – 200 ml
≻ fresh orange juice – 100 ml (~ 1 orange)
≻ honey – 1 tsp
The leaves are used in medicine for many reasons. It is great for improving blood pressure and lowering cholesterol; preventing and controlling blood vessel diseases; and boosting immunity, has anti-inflammatory effect, cells regeneration, energy and immune system boost, detox, skin and hair care, reduction of sweating, liver and digestive system rehabilitation, metabolism improvement, sugar and cholesterol level control, anti-cancer affect, pregnancy nutrition, hormonal balance.
This fresh pumpkin salad is made using seasonal products that are very typical for our region in autumn.
It is packed with vitamins, what will boost your immune system and give you energy in cold autumn days.
Coconut ice-cream on a hot day?
Is it possible to make non-dairy ice-cream without ice-cream machine at home? Easy!
Let me share all tips and tricks with you so you could make a delicious and creamy ice-cream yourself.
I love to cook dishes from seasonal products, because they are so aromatic and full of earth power as nothing else brought from anywhere, especially being in it’s best organic version.
The soup, which is cooked inside a pumpkin gains a rich flavour and is definitely worth to try while it is season. I almost end up the bowl after finished my soup 😄 Pumpkin was very soft and juicy and the soup was delicious. Good way to have first and second dish in one, like 2 in 1 in that perfect way.
CUISINE: Plant-based, Vegan Gluten-Free
PREP TIME: 30 min
COOKING TIME: 1,5 h
CALORIES/per soup (not counting pumpkin): 365 calories (56g carbs, 16g protein, 9,8g fats)
INGREDIENTS (1 serving)
Pumpkin – 1 whole small size (with capacity of a big soup bowl)
Lentils – 40g of uncooked
Amaranth – 2 tbsp of uncooked
Carrots – 1 medium
Onion – 1 small
Garlic – 1 clove
Olive oil – 1/2 tbsp
Vegetable broth – 1 cup
Cumin – 1 tsp
Ginger powder (or ginger juice) – 1/2 tsp
Salt and Pepper – by taste
- Pre-soak lentils in water about 3-4 h or leave it in the water for a night before to cook.
- Cut carrot, onion and garlic in small pieces. Put in the pan and cook in olive oil for 5-7 min.
- Prepare pumpkin bowl by taking out pumpkin seeds. Fill the space with pre-soaked lentils, amaranth and fried vegetables.
- Add vegetable broth, ginger, cumin, pepper and salt. Add some water if pumpkin capacity allows to fill it more. Bake in oven all together about 1-1,5h at 190-200C.
- Check the pumpkin and soup inside every 30 min. Continue cooking if it is still not ready. The duration of cooking very depends on a type of pumpkin.
Don’t take big pumpkin and leave some space so soup doesn’t come over when it starts to boil considering that lentil are becoming bigger.
Be creative here! If you have bowls leftovers you haven’t finished, you can turn it into pumpkin hummus, what I really did this time.
Thank you Mr. Pumpkin 🎃 for this gastronomic trip.