A simple little habit I am bringing into my mornings 🙂 Homemade ginger, lemon and apple cubes.

I make a batch in advance, keep the cubes in the freezer and add one to a glass of warm water whenever I feel like a fresh and warming start to the day.

I added the apples intuitively for the taste, but they have a practical purpose too: their natural sweetness softens the sharpness of the ginger and the acidity of the lemon. The juicy apple pieces also help the fibrous ginger move more easily through the slow juicer.

Ingredients

• 200 g fresh ginger
• 1 lemon
• 2 apples

Method

Wash the ginger and apples and cut everything into pieces that fit your juicer. Remove the apple cores and peel the lemon.

Juice the ingredients in a slow juicer. I use my Hurom Slow Juicer and alternate the ginger with pieces of apple, which helps everything move through the juicer more easily.

Stir the juice well, pour it into an ice cube tray and freeze overnight. Once frozen, you can transfer the cubes to a sealed container and keep them in the freezer.

How I Use Them

Place one cube in a glass and add around 250 ml of warm, not boiling, water. Allow it to melt, stir and taste.

As my version contains quite a lot of ginger, I simply add a little more water when I want it milder.

A Little Health Note

Ginger contains natural bioactive compounds, including gingerols, known for their antioxidant and anti-inflammatory properties. Combined with the vitamin C from the lemon, these little cubes are a fresh and simple addition to a balanced diet that supports normal immune function, especially during the colder months.

Until next time,
Stef 🌿

Der Beitrag Ginger, Lemon & Apple Cubes erschien zuerst auf MALOCLO.

Cooking has always been a big part of our family life, and I love seeing my children now prepare meals for themselves and for all of us. This colourful quinoa salad is one of Lola’s staples and something we all love.

It is fresh, simple and full of different flavours and textures: creamy avocado and feta, crisp cucumber, sweet pomegranate seeds and plenty of fresh coriander.

Ingredients

• 250 g quinoa
• 1 avocado
• ½ cucumber
• 300 g pomegranate seeds
• 150 g feta cheese
• 1 generous handful of fresh coriander
• Olive oil
• Salt and pepper

Method

Rinse the quinoa thoroughly under cold water, then cook it according to the packet instructions. Set it aside and allow it to cool completely.

Cut the avocado and cucumber into small pieces, crumble the feta and roughly chop the coriander.

Place the cooled quinoa in a large bowl and add the cucumber, pomegranate seeds, feta and coriander. Drizzle generously with olive oil, season with salt and pepper and gently mix everything together.

Add the avocado last and fold it in carefully so that the pieces keep their shape.

You can add a small splash of vinegar if you like, but the pomegranate seeds already bring so much freshness and flavour that we usually find it does not need any.

A Little Health Note

Alongside all that flavour, quinoa and feta provide protein, while the quinoa, avocado and pomegranate add fibre. Quinoa also provides valuable minerals, including iron and magnesium.

Until next time,
Stef 🌿

Der Beitrag Lola’s Quinoa Salad erschien zuerst auf MALOCLO.

Same old, same old – it’s pumpkin season, and here we go.

Every year when the first pumpkins appear, this soup finds its way back into my kitchen. The recipe comes from my friend Nina, and it has become one of those recipes I make again and again.

It’s simple, warming and made with just a handful of ingredients. Exactly the kind of food I love.

Ingredients

• 1 Hokkaido pumpkin
• 6 middle size potatoes
• 2 onions
• 1 walnut-sized piece of fresh ginger — or a little more
• fresh vegetable stock
• flat-leaf parsley
• olive oil
• salt and pepper, if needed

I like using fresh vegetable stock from the farmers’ market or an organic supermarket. Depending on the stock, you may not need much additional seasoning.

Method

Add a little olive oil to a large pot and gently cook the onions for 3–4 minutes.

Add the ginger, sliced pumpkin and potatoes and give everything a good stir.

Dissolve about 2 tablespoons of vegetable stock in boiling water and add it to the pot. You want enough liquid to cook the vegetables without completely drowning them.

Let everything simmer for around 20 minutes, or until the pumpkin and potatoes are soft.

Blend until smooth. Add a little more boiled water until you reach the consistency you like.

Taste and add salt and pepper if needed.

Finish with some fresh flat-leaf parsley.

That’s it. Simple, seasonal and very good.

Until next time,
Stef 🍃

Der Beitrag Pumpkin Soup – a Fall Favourite erschien zuerst auf MALOCLO.