Recipes
Dishes built from the ingredients covered here, written around cooking that preserves nutrients.
104 recipes
15 min · 2 servings
Asparagus and prawn stir-fry
Asparagus takes three minutes, prawns take two. Cook them together and one of them is ruined.
30 min · 2 servings
Clam and buckwheat noodles
Season it last. The clams have already brought the salt — 601 mg of sodium per 100 g of meat.
10 min · 2 servings
Watermelon and cottage cheese salad
The olive oil is there for absorption, not flavour. Watermelon's lycopene is fat-soluble.
30 min · 2 servings
Lamb and vegetable skewers
Cook them through in the oven first and finish over high heat. The longer they sit over flame, the more of them chars.
40 min · 2 servings
Saffron chicken rice
Never put saffron into boiling water. It needs twenty minutes in warm water to give up its colour and aroma. And the amount you cook with is not the dose the trials used.
10 min · 2 servings
Chia yoghurt pudding
Chia seeds take up more than ten times their weight in water. That is why they must be fully hydrated before you eat them — and why swallowing them dry is a bad idea.
20 min · 2 servings
Turkey and pepper stir-fry
Turkey breast holds only 1.48 g of fat. Slice it thin, cook it hot and briefly — overcooking cannot be undone.
15 min · 2 servings
Quail egg and spinach salad
Boil quail eggs for three minutes, no more. And count them onto the plate — each one carries 76 mg of cholesterol.
45 min · 2 servings
Pineapple and pork skewers
Marinate with fresh pineapple for thirty minutes, no longer. Beyond that the meat surface turns to mush. And canned pineapple will not do this at all.
10 min · 1 servings
Natto rice bowl
Stir before you add the soy sauce. And let the rice cool for a minute first — nattokinase is heat-sensitive.
25 min · 2 servings
Mussels in tomato
Lift them out as they open. Waiting for the last one toughens the first. Salt goes in at the very end.
30 min · 2 servings
Roast Brussels sprouts with walnuts
Halve them and roast cut side down. Do not boil them — the vitamin C leaches into the water and the sulphur smell worsens.