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Orange juice with Salmon tartar
carrot Pumpkin mini
Lemonade quiches

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COURSES Strawberry mousse and fresh
cheese
Sauteed Basmati riceI with Glasses of fresh cheese, mango
heura and assorted curry and red fruits
vegetables Muesli cake with carrot, lactose
Zucchini noodles with free and sugar free
mushrooms
Fake baked meat pie

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 RECIPES
STARTER

Recipe: Pumpkin mini quiches

Ingredients

-1 sheet of puff pastry

- 400 g pumpkin without skin
- 1 onion
- 2dl of cream
- 4 eggs
- 100 g of blue cheese
- Olive oil
- Salt
- Pepper

Steps

1.Preheat the oven to 180º C. Cut the pumpkin into pieces and place them on a
baking tray previously lined with parchment paper. Water the pumpkin with olive oil.
Bake 30 minutes.

2.Put a frying pan on the fire with oil and sauté the onion over low heat until it is
transparent. Place the shortcrust dough in muffin tins. Put dried chickpeas on top so
that they weigh and bake at 200º C for about 15 minute.

3.Beat the eggs in a bowl. Add the cream, salt and pepper and beat again. Mix the
pumpkin with the onion and the crumbled blue cheese. Distribute inside the molds
and cover with the egg mixture. Bake for 40 minutes, until set.
MAIN COURSES

Recipe: Zucchini noodles with mushrooms

Tools
Large skillet
Julienne peeler

Ingredients
4 T olive oil, divided
2 T minced garlic
2 cups sliced button mushrooms
4 cups julienned zucchini noodles
3 T coconut aminos
1 T red pepper flakes
¼ cup finely chopped scallions

Steps

1. Heat 2 tablespoons of olive oil in a large skillet over medium-low heat and sauté the
garlic for approximately 2 minutes. You’ll want them to be fragrant and golden brown in
color.

2. Place the sliced mushrooms in a single layer into the skillet with the garlic. Cook for
10 minutes, flipping halfway through, and set aside.

3. In the same skillet, heat the remaining olive oil and sauté the zucchini noodles until
just tender, approximately 2 minutes.

4. Pour the coconut aminos over the zucchini noodles and toss to coat.

5. Return the cooked garlic and mushrooms back to the skillet and toss with the zoodles.

6.Garnish with red pepper flakes and chopped scallions before serving.
DESSERT

Recipe: Muesli cake with carrot, lactose free and sugar free

Ingredients
1 banana
3/4 cup coconut oil/butter/ ghee
1/2 cup tahini (or other nut butter)
1/4 cup honey/ maple syrup/ rice malt syrup
1 tsp vanilla extract
1 pinch salt
1 cup oats
1 cup grated carrot
1/2 tsp cinnamon
1/2 cup hemp seeds
2 cups puffed brown rice
1/4 cup cranberries (optional)

Steps

1.Preheat your oven to 170C. Line a baking tray with baking paper.

2.Melt together the honey, vanilla, tahini & coconut oil. Then you have to mash a banana.Once
that has all melted, add in the mashed banana & stir well then set aside.

3.In a large bowl add all the remaining ingredients and mix well to combine. Pour over the
wet mixture and mix well until completely combined.

4.Pour into your baking paper lined tray and bake for 50-60 mins until golden on top. Remove
from the oven and allow to cool on a baking rack.

5.Once it has cooled to room temperature, transfer to the fridge to set for at least 4 hours
before slicing. If you try and slice it straight away it will crumble all over the place.