INGREDIENTS: - 2 bunches of kale, stems removed, leaves shredded, - 3 garlic cloves crushed, - 1 tbsp coconut oil, - 500 g baby potatoes, guartered, - 1 tbsp olive oil, - chilli powder mild, - pinch of salt, - 50 g pine nuts, - 100 g pomegranate seeds. METHOD: Sauté the kale and garlic in the coconut oil. Roast the potatoes with chilli powder, salt and olive oil. 5-10 minutes before the end add the pine nuts, so that they turn a golden brown too. Once the kale and potatoes

INGREDIENTS: - 200g desiccated coconut, - 100 g sesame seeds, - 100 g pumpkin seeds, - 100 g walnuts, - 100 g hazelnuts, - 100 g almond Flakes, Or any combination of nuts and seeds... - 1/4 cup melted Coconut oil, - 4 tbsp honey/ maple syrup/ agave, - 1 tbsp cinnamon, - a pinch of salt. METHOD: Bake for about 20 min at 150C, stirring halfway through. When cooled down add prunes or dried cranberries. Delicious served on top of the porridge! #Recipe #HealthyLiving #Paleo #Vegan

Always wait 10 minutes after crushing garlic before cooking it... Why? Crushing or chopping garlic releases an enzyme called alliinase that catalyzes the formation of allicin - the major biologically active component of garlic. Since cooking can inactivate alliinase, let your garlic stand for 10 minutes after chopping or crushing before cooking it, to preserve its powerful health benefits... You're welcome! #HowTo #Garlic #Tips #Glutenfree #Vegan #Dairyfree #Paleo #HealthyLiv