Thrive92017

THRIVE 39

Q: Any baking tips you swear by?

A: To get really fluffy and soft cakes,
I always add at least 1 tablespoon
apple vinegar to the batter, and it’s
also important to have the right
ratio of baking powder and baking
soda. Once you find the perfect
mixture, you will get the best
cakes and no one can tell you
didn’t use eggs.

Q: Favorite healthy smoothie
ingredients?

A: I really love green smoothies
with spinach, coconut water and
basically any fruit that I have.

Mango, persimmon and pears are
favorites for sure. I also like to add
some maca and wheatgrass for
some extra boost.

Q: Your latest food discovery?

A: I love all kinds of radishes and

beets. My latest discovery was black

radishes, which can be used grated

in salads or baked and have a spicy

and earthy flavor.

All colorful beets are perfect to

make delicious veggie chips, like the

yellow beets in my risotto recipe.

risotto

2 shallots

1 garlic clove

1 small red cabbage (ca. 200 g)

200 g risotto rice

1-2 tsp fresh rosemary

50 ml red wine

50 ml freshly squeezed orange

juice

400-450 ml vegetable stock

Salt and pepper

Zest of an organic orange

25 g pine nuts, toasted

2 tbsp olive oil

20 g vegan butter

Shred the cabbage by hand

or with a food processor into

small pieces, 1 cm and finer.

Chop the onions, garlic and 1

tsp fresh rosemary. Heat the

olive oil in a pan and stir-fry

the onions and garlic for 2

minutes. Add the red cabbage,

salt and pepper and cook for

5 minutes, stirring constantly.

Add the risotto rice and sauté

for another 5 minutes, stirring

constantly. Turn the heat to

medium and add the red

wine and the orange juice. Let

simmer, stirring occasionally.

Add enough vegetable stock

so the rice is covered and let it

be absorbed by the rice. Don’t

forget to stir.

Keep adding more stock when

fully absorbed. This will take

20-25 minutes, depending on

the rice you use (check the

cooking instructions).

When the rice is cooked, turn

off the heat, add half of the

orange zest, the butter, and

season with more salt and

pepper if needed. Top with the

toasted pine nuts and the rest

of the rosemary and orange

zest.

yelloW beet chips

2 medium yellow beets

2 tbsp olive oil

Salt

Mixed Italian herbs (like

rosemary, thyme, oregano,

basil)

Preheat the oven to

350°F/175°C. Peel the beets

and slice into very thin slices

(preferably with a mandoline).

Mix the olive oil, herbs and

salt. Arrange the beets in

single layers and brush on the

oil mixture evenly. bake for

10-15 minutes, but keep an

eye on them. Serve with

the risotto.

Red Cabbage Risotto

with Yellow Beet Chips

Colorful Cooking

• vibrant Alchemy

switzerland

instagram: @frei_style^

frei-style.com

Mother of Twins + Passionate Foodie,

Creating Healthy Plant-based Food

verena frei