4. & 5. for you ……

did I tell you that these little teasers are out of the brand new Pranakitchen cookbook? tja crazy but true – the german version is about finished….english coming up!

Red lentil coco soup


175g red Lentils

3 tomatoes

500ml coconut milk

700ml water

2 cm ginger

fresh cilantro

Curry, ground cumin, gomasio or sea salt, ground sweet pepper

1 Tbs coconut oil

1 Broccoli head


Heat a pot without oil and roast all spices except the salt until they release a sense of smell, now add coco nut oil and let it melt, add the lentils and stir to cover them all with oil. Add coconut milk and a cup of water. Let that boil on medium heat and mix meanwhile the tomatoes with another cup of water – there you have your homemade tomato sauce, easy, right? Add it to the soup and wait until the lentils are soft.


Heat more water in another pot and cut the broccoli into small pieces, also the stem, peel it and cut in squares, the stem contains the main load of this super-vegetable, mainly Vitamin K which we need for example to prevent our blood of building plaques. To keep all the goodness of your broccoli alive add it to boiling water for not more than 5 minutes.


Taste the soup to see if it needs more seasoning and serve it with the broccoli.


The main difference of red lentils and darker kinds is primarily their taste they are mild, almost sweet, while brown lentils have a way stronger taste. Usually red lentils are sold without their peel, this means they don’t need to be soaked and are easier to digest plus they are cooked in way less time, 15 to 20 minutes are usually enough. Red lentils contain all the proteins and fibers as other legumes do.

The semi-solid mash of red lentils is a perfect base for countless variations of vegetable soups and homemade baby food. Add a strip of kombu alga to make them even more digestible.


Red pesto of sundried tomatoes


1 cup sundried tomatoes, soaked

1/3 cup pecan nuts, soaked

1/3 cup olive oil

fresh parsley


Wash the soaked tomatoes and keep the soaking water, you can use it to boil rice or as a base for a salad sauce, it tastes salty and fruity. I use the kind of dried tomatoes that is actually dry and only preserved with sea salt, there is another kind of dired tomatoes that comes pickled in oil, spice and additives we don’t want those in our kitchen. Mix all ingredients and add more oil if needed and serve.


Pestos are perfect to make raw zucchini pasta, salads and baked veggies more filling. By providing unprocessed high quality fats the nuts or seeds in a pesto sauce give us all we need to nourish us when we eat it with fresh vegetables. Zucchini pasta is a great way to introduce healthy food to children, just use a peeler to make raw tagliatelle or get a spiralizer to make zucchini spagehtti.




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