Green Kitchen Travels: Healthy Vegetarian Food Inspired by Our Adventures
David Frenkiel, Luise Vindahl
David, Luise and Elsa are a family who love to travel. Hungry to see and taste more of the world, they had embarked on an around-the-world trip by the time Elsa was just 7 months old. They slept on a friend's couch in Brooklyn, hunted for a vegetarian restaurant in Beijing, and were mesmerized by the street food in Vietnam. By the time David and Luise returned home, their daughter had learned to walk and their minds and bellies were full with food inspiration.
Take inspiration from their travels and start the day with indulgent almond pumpkin waffles from San Francisco, tuck into a raw beansprout pad thai from Thailand for lunch, and a Sri Lankan vegetable curry for supper. David and Luise have you spoilt for choice with desserts, featuring cheesecake, raw tiramisu and a sweet roti pancake. With easy to find ingredients and simple instructions, these recipes are sure to be a success.
With stunning photography and food styling, as well as personal anecdotes and images from the authors' travels, The Green Kitchen: Food From Our Travels shares modern and inspiring vegetarian, vegan and gluten-free recipes.
forget. While we were walking among their trees, they warned us (in a surprisingly relaxed manner) to look out for the rattlesnakes that were lurking on the ground. David is terrified of snakes and after that comment he lost interest in the avocado experience and focussed only on where he was putting his feet. We left the farm with more avocados than we could ever eat, and after two days of delicious sandwiches and guacamole, we started experimenting with warm and cold soups. Avocado soups are
variety of creamy potato soup, which happens to be one of my favourite things in the world. So, even if I felt that I had very little to choose from, I was a pretty happy camper. We make our soup from a mix of potatoes, carrots and sweet potatoes – which gives it a very round and rich flavour – and top it with some fresh or cooked, dried broad (fava) beans for extra protein. — David SERVES 4–6 / V / GF 1 tbsp cold-pressed olive or coconut oil 1 large onion, chopped 2 garlic cloves, chopped
challenging moments but with some basic planning, lots of love and by putting your baby’s needs first, you will end up having an amazing trip. When we started our adventures, Elsa was three months old. She was having breast milk only, but after a couple of months started to eat small portions of solid food, such as mild vegetable purées with cold-pressed oils or butter. During our journey around the world, she progressed to an entirely solid diet, similar to ours. We know how personal the
tagine for at least 1 hour, then drain. Mix the oil, spices and thyme in a bowl. Pour half into the bottom of the tagine, add the onions and tomatoes and toss to combine. Arrange the sliced vegetables in a circle, starting with the carrots, then the parsnips, sweet potatoes and courgette. Add the water to the remaining spice mixture, mix and pour over the vegetables. Sprinkle with raisins and cover with the tagine lid. Place in a cold oven and turn the heat to 160°C (325°F/Gas 3) and cook for 2
coconut and pour the water into a measuring jug. Pour 250 ml (8½ fl oz/1 cup) of the coconut water over the fruit, then scoop out 125 g (4 oz/½ cup) of the soft coconut meat and add to the blender. Add the ice cubes and blend until smooth. Serve immediately in tall glasses with straws. Torta di Ricotta e Polenta Indian Cardamom & Sesame Laddu Chilled Rice Pudding & Citrus Syrup Cinnamon Oranges Almond Butter Blueberry Cookies Mexican Paletas Baked Banana Fritters Wild Berry Tart