Green power wrap
These spinach pancakes are the perfect base for a colorful, green filling. Made from fresh spinach leaves and filled with crisp carrots, cabbage, and oven-baked root vegetables – topped with tarragon dressing, pesto, or hummus for extra flavor!
Spinach pancakes are not only delicious but also rich in iron and antioxidants that boost your energy and strengthen your immune system.
Crispy, colorful root vegetables like Hokkaido pumpkin, carrots, beets, and celeriac, baked to perfection with a spicy blend of chili, paprika, and sesame seeds. The whole dish is topped with a fresh and creamy tarragon dressing, adding a delicious hint of herbal flavor.
Root vegetables are packed with fiber, which helps stabilize blood sugar and provides a longer-lasting feeling of fullness, while vitamins like A and C boost the immune system and give the skin a natural glow.
A light, healthy, and filling meal, perfect for lunch or dinner!
Spinach pancakes
- Preparation 5 minutes.
- Preparation 25 minutes.
- Serving 4 people
Ingredients
- 130 g fresh spinach
- 4.5 dl water
- 1 tbsp olive oil
- 1 tsp baking powder
- 1 tsp salt
- 15 g cornstarch
- 100 g durum wheat
- 120 g all-purpose flour
Instructions
- Blend spinach, water, and oil.
- Add the rest of the ingredients and blend until it is a uniform mass.
- Let the dough rest for 15 minutes.
- Heat a pan and add about 1 dl at a time. This will make about 8 large ones.
- Filling
- Grate 1 carrot, add fresh spinach, and chop some white cabbage or pointed cabbage. Add some of the oven-baked vegetables along with tarragon dressing, pesto, or hummus.
Follow on Instagram
Oven-baked root vegetables
- Preparation 10 minutes.
- Preparation 45 minutes.
- Serving 4 people
Ingredients
- 1/2 Hokkaido
- 4 carrots
- 3 beets
- 1 celeriac root
- Spices, e.g., thyme, chili, paprika
- Sesame seeds
Instructions
- The root vegetables are peeled, washed, and cut into appropriate pieces.
- Roast the roots in olive oil, thyme, a little chili and paprika, and lemon juice.
- Dried with sesame seeds.
- Roast the vegetables for 45 minutes at 190 degrees Celsius.
Tarragon dressing
Ingredients
- 200 g vegan sour cream
- 5-6 tbsp fresh tarragon
- 1-2 cloves garlic
- Juice of 1/2-1 lemon
- 1 tbsp olive oil
- Salt and pepper
Instructions
- Whisk all the dressing ingredients together and serve with the piping hot root vegetables.
Creamy Soft Cleanser
When you strive for both inner and outer renewal, our Creamy Soft Cleanser your faithful companion. Enriched with regenerating medicinal herbs, aloe vera, and sunflower oil, this soft and creamy cleanser is a true oasis of nourishment and moisture for skin and hair.
Transform any cleansing routine into a moment of pure well-being.
Popular recipes
Green power wrap
Spinach pancakes with oven-baked root vegetables and tarragon dressing
Vegan apple muffins
These moist vegan apple muffins are packed with sweet apples and topped with crunchy hazelnuts.
Fresh spinach salad
A light, healthy, and beautiful salad for any occasion with fresh spinach, sweet pears, and toasted walnuts.