Healthy recipes

1 Wash the cabbage leaves and cut them into larger chunks.

2 Wash the cucumber, apple, and orange, and cut them into oblong medium thick slices.

3 Press the ingredients in the juicer.

4 Pour the juice into a glass and garnish with a slice of orange.

1 Wash the cabbage and fennel and cut into larger chunks.

2 Wash the apples, peel the orange, and cut both into large chunks.

3 Wash the celery and cut it into oblong medium thick slices.

4 Press the ingredients in the juicer.

5 Pour the juice into a glass and garnish with a slice of apple.

1 Soak the chickpeas for 20 hours. Then, wash and cook it.

2 Set aside 100 ml of boiling water.

3 Transfer the boiled chickpeas into the blender jug and add water.

4 Add garlic, lemon juice, olive oil, tahini, salt and pepper.

5 Add cayenne pepper to taste.

6 Choose the preset "nuts" program.

7 Serve cold.

8 Garnish with sesame seeds and chopped parsley.

1 Soak the soy beans for at least 12 hours. Then, wash and boil.

2 When cool, transfer to blender jug.

3 Add all other ingredients.

4 Season to taste and add chopped parsley.

5 Choose the preset "nuts" program.

6 Serve with toasted bread and cheese or prosciutto.

1 Cook the millet in apple juice.

2 Chop the apple and banana into small bits.

3 Add raisins, cinnamon and vanilla.

4 Pour walnut oil over the millet.

5 Stir and serve warm.

1 Poached trout with lemon (use top steamer):

Rub the trout with salt and pepper, drizzle with oil, and line with lemon slices. Place in the fridge and prepare other dishes.

2 A side of steamed vegetables (use middle steamer):

Clean and cut the vegetables. We recommend julienning the vegetables, i.e. cutting into matchstick-sized bits. Cut the zucchini into 4-cm-long sticks with a width of 5 mm; cut the kohlrabi and bell peppers into 4-cm-long sticks with a width of 2 mm, and slice the leeks into 4-cm-long and slightly wider strips. Place the chopped vegetables into the top perforated bowl. Season with salt, sprinkle with dill, and line with bits of butter.

3 Buttered potatoes(use liquid holder):

Peel the potatoes and cut them into larger chunks. Place the potatoes into the bottom non-perforated tray. Season the potatoes with salt. Place rosemary over the potatoes and add 5 dl of water or vegetable stock. After potato is cooked, add the butter.

1 Chicken wrapped in bacon (use liquid holder):

Cut the chicken breast lengthwise and form the meat into thin escallops. Cover the chicken with cling foil and pound them to make the escallops even in thickness. Shape into rectangles and season with salt and pepper. Finely chop the remaining chicken and combine with grated carrots, cream, wine, marjoram, and salt into a smooth paste. Evenly spread the paste over the chicken escallops and roll them. Wrap the rolls with bacon, then firmly wrap in cling foil and tie. Place in the bottom, nonperforated tray. Pour water or stock over them.

2 Dumplings with pine nuts and leek (use middle steamer):

Combine the flour, oil, and water into dough. Use an electric mixer for more convenience. The dough is ready when it can be shaped into a soft ball. Add oil and let it rest on a plate for 20 minutes. In a pan, roast the pine nuts without any fat. Then, add butter and sliced leeks. Sauté until the leeks wilt. Transfer into a bowl. Add cottage cheese and stir. Then, add the egg and season with salt. Finely spread out the dough and spread the filling over it. Roll up the dumpling, making sure it is not thicker than 5 cm. Wrap the dumpling in moist cheese cloth and cook in the middle perforated bowl.

3 Honey cream with fruit (use top steamer):

Grease six small ramekins with butter. Whisk together the honey, vanilla sugar, and two egg yolks. Add the whole egg and beat into foam. Add the heavy cream and mix again. Distribute the finely cubed peaches and whole sour cherries on the bottom of the ramekins. Pour the mixture over the fruit, cover with aluminium foil, and place in the top bowl.