Chia Porridge*


(serves 2)    A  V  B  Gf

  • 3-4 Tbsp. of chia seeds
  • 2-3 dried sulfate-free fruits (like apricots, dates, prunes, etc.)
  • ½ cup of water or rice milk or carrot juice
  • a pinch of cinnamon

Cover the chia seeds and dried fruit with liquid (water or rice milk or carrot juice) and soak overnight.
The following morning add some fresh fruit, the cinnamon and more liquid (water, juice, heavy cream, rice milk, etc.) until you get the consistency you like.
Serve cold.
Chia seeds can be substituted with linseed.

* Recipe by Sonja Bachus

Hunter’s chicken


(Serves 2)  A  B  Gf

  •  4 organic skinless chicken thighs
  • 1 yellow onion
  • 1 clove of garlic
  • 1 rosemary sprig
  • 4 Tomatoes, preferably San Marzano or Roma
  • 4 Tbsp. Evoo
  • 1 cup of dry white wine
  • Salt
  • Pepper

Peel the onion and cut it in eight slices.  Peel the garlic, cut it in half remove its green core.
Warm up the oil in a pan and sauté the onion and garlic, until they start wilting.
Meanwhile, wash the chicken thighs and pat them dry. Continue reading

Grilled Zucchini

Simple and easy, this side dish is perfect with any entrée and for any vegetarian meal.
For a tasty lunch, make a Panini with a little olive oil on the bread, fresh goat cheese and grilled zucchini.


(Serves 4)  Sp  Sr  V  B  Gf

4 medium zucchini
3 Tbsp. Evoo
2 Tsp. balsamic vinegar
1 pinch of salt
1 pinch of oregano

Pre-heat your barbecue to medium. If you don’t have a berbecue, use a grill pan or a cast iron skillet. It will take longer because you can cook only a few slices at a time, but the result is equally good.
Wash the zucchini and slice them lengthwise, about ¼ inch thick.
Grill them on both sides until they start looking translucent, about 4 minutes on one side and 2 minutes on the other.
Arrange on a serving plate; mix the Evoo, balsamic vinegar, salt and oregano, and pour on the grilled zucchini.