Sprouted Fig (The Smoothie Lover)
March 20, 2013

The winter just won’t go away here in Denmark. We just got snow again. And not just a little – everything’s covered in white. And we’re half way through March. And they talk about global warming?!

Usually I love snow, but after 4 months of winter, I think it’s totally okay if it would please go away. I run and bike a lot and by now, I’m very tired of biking to school getting snow in the eyes and then later having to run and stamp through half a meter of snow for miles.

Well I just think I’m looking forward for summer :-) But seriously, look at this picture of our garden:

But now for something way nicer :-)

Today I finished school already at 10am. Whoopee… This almost never happens, but today was one of those days. So I went home, made some homework and for lunch I decided I wanted something hot and nice. It is winter after all. So I made ratatouille :-)

I love ratatouille. Both the flavor and the texture. I love that all the vegetables turn very soft and almost melt together. Yummy yum!

This ratatouille is inspired my the Mediterranean. I really like Mediterranean foods. Especially feta and olives – so I added those two lovely ingredients to the dish :-)

Oh, and as I mentioned in my previous post. I’m currently completely obsessed with paleo foods. A good thing this recipe is paleo as well (except for the feta – but it’s only for sprinkling, so you can easily omit this).


Mediterreanean Ratatouille, can be paleo and vegan
Serves one (a complete lunch meal)

In a small pot heat the oil. Cut onion into small pieces and the carrot in julienne. Fry the onion, thyme and carrot for 2-5 minutes. 
Meanwhile cut out the mushrooms, tomatoes and zucchini into smaller chunks. Add tomato paste, mushrooms, zucchini and tomatoes to the pot and let it simmer for 5 minutes. Add in the olives and season with salt and pepper. 
Let the dish simmer for about 10 more minutes with the lit on. If you like the vegetables crispy simmer for a little less than 10 minutes, and if you – as me – like them very soft let them simmer for a couple of more minutes.
Eventually sprinkle with crumbled feta cheese.

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