4. Fruity green smoothie
1 orange
1 apple (Granny Smith)
1 banana
handful of baby spinach
10 cm piece of cucumber
½ avocado
juice of half a lemon
cold water
(Coconut flakes and pumpkin seeds on the top)
1. Peel the pear and apple, remove the cores and cut into few pieces. Peel the banana and
cut it up.
2. Put the fruits in the blender along with the spinach, cucumber, half avocado flesh and
lemon juice. Blend smooth and add cold water until you get the composition you want.
3. Sprinkle some coconut flakes and pumpkin seeds on the top if wanted.
5. 2 dl strawberries
(½ banana)
2 ½ dl natural youghurt
1 ½ dl oatmeal
¼ - ½ dl sugar
1. Mash or chop the berries. (Peel and slice the banana.)
2. In a bowl, mix all the ingredients together. Let set in a fridge.
Overnight oats
6. Muesli bars
¾ dl syrup
¾ dl orange juice
1 tbsp honey
½ tsp vanilla sugar
3 dl oatmeal
1 dl nuts
1 dl dried fruits or berries
1. In a pan, bring the syrup, juice and honey to the boil.
2. Mix the vanilla sugar, oatmeal, crushed nuts and dried fruits or berries together.
3. Combine the mixtures. Let cool down for a while.
4. Using wet hands shape the mixture into six bars. Place on a baking tray covered
with baking paper.
7. Kale chips
200 g kale
2 tbsp olive or rapeseed oil
¼ tsp salt
(smoked paprika in powder)
1. Preheat the oven to 150℃.
2. Wash the kale and dry it well. If the kale is moist, it won’t become crispy.
3. Remove the stub from the leaves and tear them into decent sized pieces. Notice
that the pieces will shrink in the oven.
4. In a bowl, mix the oil and some salt (and smoked paprika) with the kale.
5. Spread the kale evenly on a baking tray covered with a baking paper.
6. Bake for 20-30 mins, until crispy. Check the chips from time to time because the
cooking time might vary depending on the oven and the variety of kale. You can turn
the kale leaves after 15 mins of baking.
7. Let cool down before serving.
