Need Some Healthy Easter Brunch Ideas?

GREEN JUICE

Ingredients (~4 large juices)

-1/2 pineapple

-handful of kale leaves (optional)

-2 handful of spinach

-3 sprigs of fresh mint leaves

-1/2 cucumber – no need to peel

-piece of ginger (~1 cm ~depending on how spicy you want it) – no need to peel it if you are using a slow juicer

Directions

Mix all ingredients in a blender or slow juicer.

GRAVLAX/SALMON WITH VEGETABLE RELISH

Ingredients (~10 portions)

-10 slices of gravlax or smoked salmon

-Vegetable relish

         -handful of diced peeled cucumber

         -handful of diced celery

         -handful of finely diced red onion

         -handful of finely diced red bell pepper

         -1 tablespoon capers, drained and rinsed

         -1/2 teaspoon crushed red pepper flakes (optional)

         -juice of 2 lemons

         -3 tablespoons red wine vinegar

         -5 tablespoons extra virgin olive oil

         -dash of fresh pepper and sea salt

         -handful chopped fresh herbs (chives, mint, cilantro, basil   leaves, flat-leave parsley)*

*not all ingredients are required to make relish

Directions

1. Prepare relish: mix all the ingredients for relish, cover and refrigerate at least for 2 hours before using.
2. Assemble plate : place 1 tablespoon of vegetable relish on a plate and place a piece of rolled up slice of salmon on top of the relish.

Tips & Tricks :

-You will have plenty of vegetable relish to add to other dishes : bread, salad, fish, chicken, etc.

-You can keep the relish for up to a week in the refrigerator

SPRING VERRINE WITH TZAZIKI, QUINOA, PEAS AND BACON

Ingredients (~8-10 verrines)

-1 cup uncooked quinoa

-dressing for quinoa

-3 tablespoons olive oil

-2 tablespoons lemon juice

-1 tablespoon honey

-1 teaspoon ras el hanout

         -pinch salt and pepper 

-2-3 cups peas

-1 shallot, chopped

-150 g cubes of panchetta or bacon, cooked and crumbled

-1/2 cup of chopped fresh mint

-1 garlic clove, grated or finely minced

-1 teaspoon of ras-el-hanout (Moroccan spice mix)

For the tzatziki

-1 cup Greek yoghurt

-1 cucumber, seeded, finely grated and drained

-1/2 teaspoon lemon zest

-1 tablespoon chopped fresh dill

-sea salt and freshly cracked black pepper

Recipe

1. Cook the quinoa: Follow the directions on the package and let it cool down (usually a 2 to 1 ratio – I usually start with a 1,5 to 1 ratio to avoid it being mushy). Once cooked, mix the quinoa with vinaigrette
2. Prepare the peas: Bring a pot of water to a boil and turn off the heat. Add the peas and cover until bright green (this avoids that the peas ‘wrinkle') ~2-3 minutes.
3. Heat the oil in a pan and sauté the onion for a few minutes at medium heat, add the garlic and cook for another minute. Add peas, fresh mint and pancetta/bacon and bring to taste with pepper and salt.
4. Prepare the tzaziki: Whisk together the yoghurt, cucumber, lemon zest and dill. Season with salt and pepper.
5. Assemble the verrine: Add one layer tzatziki, one layer quinoa and one layer pea/pancetta mixture.

Tips & Tricks

-You can make these in advance. The verrines stay good for several days in the refrigerator.

GREEN ASPARAGUS SOUP WITH PEAS AND BREADCRUMBS

Ingredients (4-6 portions)

-1 tablespoon olive oil

-1 large onion, diced

-1 garlic clove, sliced

-1 leek, chopped

-1 sprig of fresh thyme

-1 large (1-pound) bunch asparagus, tips reserved for garnish, the remainder sliced

-1 cup (~200 g)  of green peas, fresh or frozen

-4 cups (~1 liter) of vegetable stock

-salt/pepper to taste

-1 tablespoon of cream (optional)

Directions

1. Heat olive oil in large saucepan over medium heat and add onion, leek, garlic and thyme sprig. Cook, stirring frequently, until onions are soft (~3 minutes).
2. Stir in 4 cups of vegetable stock, sliced asparagus (not the tips). Bring to a boil and lower heat and simmer until asparagus are very tender, about 15 minutes. 

Add peas and simmer for another 3-5 minutes.
3. Remove the thyme sprig and mix the soup with a  (hand)blender. Pour mixed soup back into the pot, add asparagus tips and cook for a few minutes.
4. Ladle the soup into bowls and top with a few asparagus tips and some cream (optional).
5. Serve with breadcrumbs, crostinis with goat cheese or Parmesan crackers.

EXOTIC FRUIT SALAD WITH PASSIONFRUIT COULIS

Ingredients (~4-6 portions)

-3 kiwis, peeled and cut into chunks

-1 mango, peeled, stone removed and cut into chunks

-2 oranges, juiced

-8 passionfruits, cut passionfruit in 2 and scoop out the pulp

-1 vanilla bean, split the pod lengthwise into two halves and scrape out the oily seeds from the inside

-1/4 teaspoon cinnamon

-1 tablespoon fresh mint, chopped

Directions

Assemble all the ingredients in a pot and stir well to combine all the flavors. Let marinate for at least 1 hour in the refrigerator before serving.