Mini Cucumber with Greek Yogurt & Savory Granola

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A super healthy snack since summer is around the corner. It’s super crunchy, fresh and very easy to make. Great to take to a picnic too.

This recipe serves 2.

Ingredients:

2 cups of Greek yogurt

8 mini cucumbers, sliced lengthwise

Drizzle of olive oil

Chopped chives

For the savory granola:

½ cup of oatmeal

½ cup of nutritional yeast

¼ cup buckwheat

Pinch of celery salt

1 teaspoon of sumac

Pinch of salt

Pinch of cayenne

Pinch of garlic powder

Pinch of onion powder

¼ cup of olive oil

 

To make the granola, preheat your oven to 180C/350F. Line a baking tray with parchment paper. Mix all of the ingredients for the granola in a bowl and then spread it over the prepared baking tray. Bake for 15 minutes, stirring half way through. Then allow it to cool down.

Serve the Greek yogurt in one bowl, drizzle some olive oil and top with a bit of chopped chives. Serve the granola in another bowl. Dip the cucumber slices in the Greek yogurt and then coat them in the granola. Enjoy!

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Cauliflower Celeriac Soup with Savory Granola & Crispy Kale (Vegan)

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I had been wanting to try nutritional yeast for a while now. I found it at Eko Plaza and it is called Edelgistvlokken in Dutch. If you have never heard of it, it has a nutty and cheesy flavor and you can sprinkle it over food as if it was parmesan cheese. It is high in protein and a good source of B vitamins. I first tried it on popcorn and really enjoyed it. And the savory granola I made with it is quite addictive. You can eat it as a snack but this time I decided to serve it over soup. It adds a nice crunch to it.

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This recipe makes 2 large bowls.

Ingredients:

For the soup:

½ cauliflower, chopped

1 celeriac, peeled and sliced into chunks

1 ½ liters of vegetable stock

½ teaspoon of garlic powder

½ teaspoon of onion powder

½ teaspoon of celery salt

For the savory granola:

½ cup of oatmeal

½ cup of nutritional yeast (Edelgistvlokken in Dutch)

¼ cup buckwheat

1 teaspoon of sumac

Pinch of salt

Pinch of pepper

Pinch of garlic powder

Pinch of onion powder

¼ cup of olive oil

2 tablespoons of pumpkin seeds

For the crispy kale:

1 cup of shredded kale

1 tablespoon of olive oil

Pinch of lemon pepper

Pinch of salt

 

 

To make the granola, preheat your oven to 180C/350F. Line a baking tray with parchment paper. Mix all of the ingredients for the granola in a bowl and then spread it over the prepared baking tray. Bake for 15 minutes, stirring half way through. Then allow it to cool down. Leave the oven on to bake the kale.

To make the crispy kale, mix the kale with the olive oil, lemon pepper and salt. Spread the kale in a single layer on a baking tray lined with parchment paper. Bake for 10 minutes until the kale becomes crispy (the time will depend on your oven, so check from time to time so it doesn’t burn).

For the soup, place the chopped cauliflower, celeriac, vegetable stock, garlic powder, onion powder and celery salt in a medium saucepan. Let it simmer for 15 minutes over medium heat. Then blend it until smooth. Taste for salt.

Serve the soup with some of the savory granola and crispy kale. Enjoy!

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