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David Frenkiel

Vegetarian food, travels & kids. Blog: greenkitchenstories.com Our latest book: Green Kitchen At Home. #greenkitchenstories

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These easy vegan Sesame Crusted Avocado Wedges just hit the blog. They are perfectly crunchy with soft avocado inside almost melting on the tongue. We serve these on top of a quinoa salad with grapes and sesame flavored dressing and it’s the 💣. Recipe link in my profile.


Here is the recipe for the Simple Raspberry Smoothie from our smoothie book, in case you are looking for something quick and delicious to make for Sunday brunch. We often make more elaborate smoothies but sometimes it’s hard to beat the simple stuff. And this one is right on point. You can add a chunk of beetroot if you feel the urge to get some veg in. Also, love this photo - nails, light, angle! *** Raspberry Smoothie - 1 1/2 cup frozen raspberries - 4 soft dates - 2 tbsp desiccated coconut - 1 cup plain yogurt or vegan yogurt - 1 tbsp lemon juice - 100 ml filtered water, if needed Put all the ingredients in a blender and mix on high speed until smooth. Add water if needed to thin it out. Taste and adjust the sweetness to your liking. #greenkitchensmoothies PS. I left a link to the book in my profile, if you haven’t checked it out already. 😉


Night snacking like a pro. My favorite peanut butter sandwich with all the greens. [rye bread, lettuce, PB, cottage cheese, cucumber, chickpeas, salt and pepper]✌🏻


The paradox of May. On one hand we can enjoy warm oats with this awesome rhubarb, strawberry and ginger compote, toasted walnuts, nut butter and foamy milk. On the other hand, pollen allergy ☠️👾 I make the rhubarb compote by adding 1 cup chopped rhubarb, 1/2 cup chopped strawberries, 1/2 cup water and lots of gingerly a sauce pan. I bring it to a boil, turn down the heat and let simmer for 10 minutes. Then I add a few splashes maple syrup, taste it and add more if needed.


How do you like your pancakes? In our latest blogpost we are sharing three different ideas that you can make with pancakes. Remember to tag #greenkitchenstories so I can see your creations and leave you a comment. Check out all the recipes on our blog. Link in bio.


Prepped these little chia jars to make tomorrow’s breakfast inferno a little easier. Curious to see who picks what. Rhubarb, apple and cardamom compote. Blueberry compote. Strawberry smoothie. Ginger & Turmeric Honey. Raspberry mash. Which would you pick?


On warm days I put pasta in my fruit salad and call it dinner. 🙃 I added a few dollops yogurt, chickpeas, thinly sliced celery, fresh herbs and lots of black pepper because that was the adult thing to do. But mostly it’s just buckwheat penne, strawberries and watermelon and it was damn good.


I made this halloumi and watermelon salad with chickpeas, lentils, mint and lime for a family dinner tonight. And served it with our favorite green sauce on the side with the specific instruction to drizzle it over the salad. My dad instead had the salad with Heinz chili sauce! I promised him that I wouldn’t tell internet. I lied. Because HE PUT HEINZ CHILI SAUCE ON MY SALAD!!! 🤯


Just up on the blog: Green Pancakes - Three Ways. These are our Pancake Picnic Rolls with sweet potato, feta, yogurt, spinach and za’atar. Click the link in my profile to check out this and two more pancake recipes.


We rolled up our spinach pancakes (and sweet potato) from our meal prep into savory and sweet picnic pancake rolls. We are sharing the recipe for these and two more ways to pancake on the blog tomorrow. Stay tuned.


We’re finally back meal prepping this week so we can spend less time in the kitchen and more in the sun. You can find all the details in my insta story. Some highlights are: 1. The stack of green crêpe/pancakes that we will have for breakfast and picnics in the next couple of days. 2. A big jar of rhubarb compote for yogurt bowls and muffins. 3. Blueberry Chia Pudding (we added some coconut cream which made it super lush). We will put this in smaller jars and bring as a snack when we pick up the kids after preschool. 4. Banana pops that we keep in the freezer and will dip in melted chocolate and crushed nuts on warm days. 5. Dark chocolate PB&J cups 🤤 #gksmealprep


Spiking our kids smoothies with extra veg after preschool. This berry smoothie was loaded with cauliflower, spinach and avocado (and mixed frozen berries, banana, a date, oat milk and ginger). Dropped some passion fruit in the bottom of the glass to make it look more fun. Of course he had to try balancing the glass on his knee 👻

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