Gezonde mjummie recepten

Below are few special recipes from Galit some of which are seasonally served in our retreats. They are meant for you to try and get an impression of the type of balanced cooking we believe in. We hope you enjoy them as much as we do. We begin we our Autumn recipes which were served in our last Yoga retreat in the Ardennes during November 2011.

Warm fruit compote

Every morning this Autumn after Yoga class we had an amazing warm fruit compote with mixed grain porridge (below). here is the magic: warm fruit compoteYou will need:

  • 3 cooking apples
  • 2 ripe pears
  • 60g prunes
  • 50g dried apricots
  • 50g raisins
  • 1/2 cup orange juice (from about 2 oranges)
  • 1/2 cup apple juice
  • 2-3 cinnamon sticks, 4 cloves, 2 star anis, 2-3 cardamom pods, 1 vanilla pod

Put all ingredients in a saucepan with a lid, cover and bring to the boil. Cook on a low heat for about 15 minute till fruits are just soft and most of the juice has been absorbed. Alternatively, you can bake the compote in the oven on very low heat (80°c) through the night in a lidded oven dish (that’s what we did).

Mixed grain porridge

mixed grain porridge You will need:

  • 1-cup brown rice
  • 1-cup sweet rice
  • 1-cup unpeeled sesame seeds
  • 1-oat kernels

Lightly roast all the ingredients in a dry pan for about 10 minutes (wile tossing from time to time). Cool completely. Grind them in a small coffee/ spice grinder to a fine powder and Store in an air-tight container to be used as morning porridge. To make porridge, cook 1 cup of liquid (water, milk, soya or rice milk) with 4 spoons of the porridge mixture on low heat for a bout 15 minutes, stirring constantly. You can add cinnamon. To sweeten the porridge you can add honey, maple, date syrup or molasses.

Raw chocolate bonbons

Raw dark chocolate is known to be the most powerful antioxidant. It’s has the highest content of vitamin C. It has also the highest content of important minerals such as magnesium, potassium, and manganese, in other words, super food! heart-shaped raw chocolate bonbonsYou will need:

  • 1 cup virgin coconut fat or cacao butter*
  • 1 cup organic raw cacao powder (buy online)
  • 1/3 cup agave syrup
  • 1/3 cup hazel nuts, lightly roasted and crushed


  1. In bain-marie, on a low heat, melt the coconut fat or cacao butter. Make sure not to let the fat go above 40°c.
  2. Turn off the heat and add cacao powder and agave syrup. Mix well to a smooth texture, add the nuts and mix once again
  3. pour the chocolate mixture into silicone chocolate molding treys and place to cool and harden in the fridge
  4. When the bonbons have hardened enough ‘squeeze’ them out and voila! Home made healthy chocolate.

Date medallions

 date-medallionsYou will need:

  • 50g / ? cup hazelnuts
  • 50g / ? cup blanched almonds
  • 35g / ? cup walnuts
  • 300g / 2 cups soft dates, pitted
  • 1 teaspoon cinnamon


  1. Reserve half of the hazelnuts. Place the almonds, walnuts and remaining hazelnuts in a food processor. Use the metal blade and ‘pulse’ button to chop the nuts and almonds into small pieces. Be careful not to grind them into meal.
  2. Now add the dates and cinnamon to the food processor bowl. Mix the ingredients together for 2 minutes. The mixture will be crumbly.
  3. Add the remaining hazelnuts. Whiz them for only a few seconds in the food processor with the rest of the mixture (they should remain almost whole).
  4. Tip the mixture onto a clean work surface or cutting board. Shape the crumbly mixture with your hands into sausage-like roll.  Keep kneading and pressing the roll to make all the ingredients stick together.
  5. Wrap the roll in parchment or plastic wrap, and chill in the fridge for 3 hours.
  6. To serve, remove the foil, slice with a sharp knife, and display on the serving plate.

Indian cauliflower and lentil soup

Warm, hearty and spicy filling soup. An unconventional combination of vegetables and lentils. cauliflower and lentil soupFor 6 servings you will need

  • 6 ripe plum tomatoes, peeled
  • 2 tbsp olive oil + 1 extra
  • 400gr (half medium) cauliflower, cut to small florets
  • 2 large potatoes, in chunks
  • 1 cup red lentil
  • 1,300ml water
  • 1 tsp of; turmeric, paprika, cumin
  • ½ tsp salt
  • 2 tsp cumin seeds
  • 4 garlic cloves, crushed
  • 3-4 cm ginger root. Finely grated
  • 1 chilly pepper, crushed- optional
  • A handful of fresh chopped coriander, for garnish
  1. Heat 2 tbsp olive oil in a soup pan. Cut the tomatoes to large chunks and add to the pan. Cook the tomatoes wile stirring for 5 minutes or until they are soft.
  2. Add the cauliflower, potatoes and lentil and keep stirring for 2 more minutes.
  3. Add water, spices and salt, give it a good stir. Bring to the boil, lower the heat, cover with the lid and let it simmer for 30 minutes,
  4. Wile the soup is cooking, heat the remaining spoon of oil in another small saucepan. Add the cumin seed and fry them for a minute. Add the garlic and ginger and cook wile stirring on a low heat for another 1-2 minutes.
  5. When the vegetables are completely soft and lentils are broken down and dissolved, give the soup a good stir and using a wooden spoon, mash a little the vegetables against the side of the pan.
  6. Add the garlic ginger mixture, stir well and adjust seasoning.
  7. The soup is ready! Dived the soup into soup bowl, garnish with the chopped coriander and serve

Roasted tomato and basil soup

The ultimate summer soup with an exceptional fresh tomato’s taste. Make sure you use good quality and very ripe tomatoes. tomato soup For 6 servings you will need

  • 4 tbsp olive oil
  • 2 kg ripe plum tomatoes, washed
  • 2 large red onions, chopped
  • 1 tsp brown sugar
  • 6 garlic cloves, peeled and halved
  • A handful of fresh basil leaves
  • A dash of Tabasco
  • Salt and freshly ground pepper
  • Some more basil leaves for garnish
  • 6 tbsp thick Greek yoghurt for serving


  1. Preheat your oven, on grill mode, to 200°c. Place the tomatoes in a roasting tin, drizzle with half the olive oil, season with salt and pepper and roast in the oven for 15-20 minutes till blistered and charred in places.
  2. While the tomatoes are roasting, heat the rest of the oil in a soup pan and fry the onions till soft and transparent. Add the sugar and let it caramelize for 2-3 minutes. Season with salt and pepper.
  3. Transfer the roasted tomatoes and the caramelized onions to a blender and whiz to a smooth and creamy soup.
  4. Return the soup to the pan, add the garlic,Tabascoand basil and simmer gently for 15 minutes. Adjust seasoning.
  5. Serve garnished with a few basil leaves and a generous dollop of yoghurt.

Quinoa salad

Here is a wonderful and different way of making this ever so nutritional grain. If any left, would go nicely in the lunch box

quinoa saladTo serve 6, you will need

  • 1½ cups quinoa
  • 3-4 tbsp olive oil
  • Juice from 1 ½ lemon
  • Salt and pepper
  • ½ cup sun dried tomatoes, sliced
  • 2 red peppers, roasted and thinly sliced
  • 100gr black olives, pitted and sliced
  • 1/3 cup pine nuts, slightly roasted
  • A large handful of fresh coriander, chopped
  • A handful rocket leaves (optional)
  • 2 ripe avocados
  • 200gr feta cheese
  1. Cook the quinoa like you cook pasta. Throw it into a large pot of boiling water, cook for 15 minutes or until soft and than drain trough a fine sieve.
  2. Transfer the quinoa to a large salad bowl, add the olive oil, lemon juice and seasoning. Mix well and set aside to cool
  3. Add the sliced dried tomatoes, peppers, olives, coriander and pine nuts. Give it all a good stir, taste and adjust seasoning. Scatter the rocket leaves (if using) and lightly toss them in.
  4. Half the avocados, remove the stones and, using a spoon, scoop the flesh out and place on a cutting board. Slice the avocados and add to the feta cheese on top the salad. Lightly stir both avocado and cheese salad. Crumble the into the salad.

Thyme flavored polenta with stir-fried greens and roasted baby tomatoes

If you ever thought that vegetarian food was boring, this dish is one proof to the contrary. It’s elegant looking, beautiful in its colour contrast, rich tasting and utterly satisfying. It also showcases another grain that’s good to know – polenta (cornmeal). grilled polenta with baby tomatoesFor the polenta (for 4):

  • 110g / ¾ cup instant polenta
  • 2 cups water
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried thyme
  • ¼ teaspoon chilli flakes
  • Salt and pepper
  • 80g hard goat’s cheese, coarsely grated
  • extra olive oil for greasing and frying

For the roasted tomatoes:

  • 8 plum tomatoes, cut in quarters, lengthwise
  • 1 teaspoon Italian herb mix
  • Salt and freshly ground pepper
  • 1 teaspoon brown sugar
  • 3 tablespoons extra virgin olive oil

For the stir-fried greens:

  • A selection of greens suitable for stir-frying, such as
  • asparagus tips
  • haricots verts
  • mange tout (peulen)
  • broad beans (tuinbonen), pre-cooked and skinned
  • sugar snaps
  • olive oil for cooking
  • Salt and freshly ground pepper
  1. Line the base of a deep 20x30cm baking tray or dish with greaseproof paper and oil the sides.
  2. Place the polenta in a pan together with the water, oil, thyme and chilli flakes. Bring to the boil over a medium heat. Let the polenta simmer for 7 minutes over a low heat whilst stirring constantly. Season with salt and pepper.
  3. Remove the polenta from the heat, stir in the cheese and mix thoroughly.
  4. Pour the polenta into the baking tray and smooth the top. Set aside for 1 hour.
  5. When the polenta has cooled, cut out rounds using the ring cutter and set aside.
  6. Set the oven to grill mode. Arrange the tomatoes in a roasting tin, cut side up. Season, sprinkle with the herbs and sugar and drizzle with olive oil. Grill for 15 minutes.
  7. In the meantime fry the polenta in an oiled frying pan on a medium heat until golden brown on both sides and place on serving dishes.
  8. In a separate pan quickly stir-fry the green vegetables until they soften but still retain their bite. Season with salt and freshly ground pepper.
  9. Arrange the stir-fried greens neatly on top of the polenta rounds, top with a few roasted tomatoes and serve straightaway.

Fennel and almond velouté

Velouté is silky-smooth stock made from a reduction of meat, chicken or fish stock and then thickened with a roux of flour and butter. Below is a vegetarian play on the theme – far healthier and no less tasty. fennel and almond soup in the makingfor 6:

  • 2 tablespoons cooking olive oil
  • 1 shallot, finely chopped
  • 3 large fennel bulbs
  • 2 garlic cloves, peeled and chopped
  • 5 cardamom pods, seeds only
  • 750ml vegetable stock
  • 50g ground almonds
  • salt and white pepper
  • slivered almonds, lightly toasted for decoration (optional)
  1. Wash the fennels well, including between the layers. Cut off the stems but keep the green fronds. Quarter the fennels and discard the hard core.
  2. Heat the oil in a soup pan and fry the shallot until just translucent.
  3. Add chopped fennel and garlic and keep cooking for another 5 minutes, stirring from time to time.
  4. Add the vegetable stock and almonds. Bring to the boil, reduce heat to a gentle simmer and cook for 15-20 minutes until the fennel has softened.
  5. Remove from the heat and let cool a little. Transfer to a blender and blend to a smooth, velvety consistency.
  6. Return the velouté to the pan. Just before serving heat it gently. Divide into serving bowls and decorate with the reserved green fronds and a few slivered almonds.

Warm / cold green salad

salad with beetroot and avocadoFor the salad (for 6):

  • 100g mixed green salad leaves, washed and drained
  • 50g sugar snap peas
  • 50g mange-tout peas
  • 1 medium courgette or 100gr baby asparagus (in season)
  • 2 teaspoons olive oil
  • 1-2 tbsp soy sauce
  • ½ cup walnuts
  • 50g fresh goat cheese

For the vinaigrette:

  • 4 tbsp extra virgin olive oil
  • 2 tbsp white balsamic vinegar
  • 1 tsp clear honey
  • 1 tsp grain mustard
  • Salt and freshly ground pepper
  1. Arrange the green leaves in a salad bowl.
  2. Make the dressing: put all the dressing ingredients in a salad shaker. Close tightly and shake well.
  3. Heat the olive oil in a frying pan over a medium heat. When the oil is hot, add the sugar snaps, mange-tout and courgette. Stir fry for 3-4 minutes until the vegetables are slightly cooked but still crunchy. Add the soy sauce in the last 30 seconds and toss well.
  4. When you are ready to serve, drizzle the dressing over the salad and toss gently. Arrange the stir fried vegetables on top of the salad.
  5. Crumble the cheese and scatter the nuts on top. Serve at once1