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The topic of gluten is always a controversial one, and you often hear that eating gluten-free is not necessary at all if you don't suffer from gluten intolerance (coeliac disease) or another wheat allergy. That it is now simply "fashionable" and more harmful than beneficial.

Especially in summer when it's warm, a cooling raw vegetable recipe is just what you need! In my cooking course for beginners, I once demonstrated a raw vegetable salad that was very well received by everyone, including vegans.

Many people don't like Brussels sprouts. It's often the case that you either love or hate this vegetable, there's not much in between. Oven-baked Brussels sprouts are simply brilliant and delicious. Baking gives the Brussels sprouts a sweet and tangy taste.

You may have already come across the "low carb high fat" diet, or LCHF for short. I have the feeling that everyone is talking about it at the moment. Among other things, it's about rehabilitating fat and making the excessive amount of carbohydrates we normally consume today responsible for our - generally speaking - miserable state of health.

Hummus is not only a popular dish in the Middle East, but has also been a trend in Europe for some time. The chickpeas it contains are not only delicious, but also healthy. They contain a good amount of B vitamins(B1, B6, B9/folic acid) and a high proportion of the minerals magnesium, iron and zinc.

Quinoa is a traditional plant from South America. These seeds have an extremely high nutritional profile and a relatively short cooking time. They contain a lot of energy and have been cultivated and consumed on the high plateaus of the Andes for around 8,000 years. It is said that the Incas were able to cover very long distances at high altitudes thanks to this powerful food.

After my last recipe for raw food salad, here is another raw food recipe from Jana Gemperle / Raw Food by Jana, this time with quinoa.

Kimchi - sauerkraut in Asian - is a national dish of Korea. For Koreans, kimchi is an important part of meals, whether breakfast, lunch or dinner.

The avocado spread is a "quick recipe" because it is ready in just a few minutes. It is ideal as a starter (e.g. served with rye crackers or flatbread), or as a side dish, e.g. with fried salmon or a salad.

Ingredients

Now that my recipe for roasted Brussels sprouts has been so well received, I don't want to withhold my next experiment from you: Kale chips!