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Oxheart/spring cabbage with cranberries:

4 garlic cloves

½ a Oxheart/spring cabbage (red or green)

½ a cup of dried cranberries

oliveoil

Herbal salt

Pepper

Fry the garlic in olive oil. Add cabbage and cranberries. Fry until the cabbage has a good chrunchy bite (about 3-4 minnutes). Add salt and pepper.

Eat with a salty organic beaf sausage or something else that has a salty taste.  

Eggs with fried mushrooms and fresh salat:

1 egg

3 cloves of garlic

2 cups of sliced domestic mushrooms

herbal salt

pepper

5 sliced cherry tomatoes

a hand full of parsley

2 cups of salat

1 lemon

Fry the garlic for 30 sec. and add mushrooms, salt and pepper. Fry for about 3-4 min. and then add tomatoes (fry 1 min.). Add parsley when the tomatoes are cooked and take it off the heat. Fry the egg any way you like it.

Add salat to the plate and sprinkle lemon juice on top.

Apples and almonds sprinkled with cinnamon

1 apple

1 handfull of almonds

2 the spoons of cinnamon

Carve the apple and sprinkle with almonds and cinnamon. 

Great as an afternoon snack with a cup of organic coffee with soymilk. 

Gravlax with radishes

1 toasted piece of dark bread (rugbread)

Gravlax (or other sliced salmon)

1/2 a cup of radishes

1 cup of rucula salat (put under the lax)

Dressing for the salmon:

mustard

brown sugar

dill

olive oli

herbal salt

pepper

lemon

Add everything and taste as you go along.

Cauliflower with chilli hummus

Sliced cauliflower

Hummus:

softned chickpeas

tahin

lemon

herbal salt

pepper

chilli

olive oil

Add everything and taste as you go along.