Roasted root vegetables and walnut cheese

with rosemary peach chutney


An assortment of colored beets, carrots, white and black radishes
Black mustard seeds
Olive oil
Sea salt

For a softer texture, peel the vegetables, but for more strength (and fiber!) leave the skin on and gently scrub. Cut into similarly sized yet irregular pieces to create an interesting and varied look. Precook the vegetables by steaming for 10 minutes while preheating the oven to 180°C. Place the vegetables on an ovensafe dish. Space the vegetables tightly, but without overlapping. Sprinkle the salt and mustard seeds and covering with a generous amount of olive oil. Stir the vegetables so they are well coated with seasoning. Cook for 20 minutes just until golden. Remove from oven and cover with a thick cloth.

walnut cheese

Option 1, preparing 2 days in advance:
200 g walnuts
30 g quality unpasteurized miso
100 ml mineral water
One sprig of nasturtium, or any other aromatic fresh flower or herb – borage, parsley, sage

Soak the walnuts overnight. In the morning, blend with mineral water and miso. Place in a large, clean glass jar. Let ferment for 12 to 24 hours, at room temperature, just until the mixture is aerated (it will become bubbly and creamier) and a good odor emerges. Mix in the coarsley chopped herbs.

Option 2, to prepare the same day, without fermentation.
Proceed with the previous recipe and use immediately.


2 large yellow peaches, peeled
1 small red onion
olive oil
1 sprig fresh rosemary
1 tbsp coconut sugar (or honey or rapadura)
1  tbsp red wine vinegar (or apple cider)
pinch of salt

Finely chop the onion and cut peaches in medium pieces. In a small saucepan, sauté the onions in the olive oil, just until soft, but not browned. Add rosemary, stirring briefly. Add the peaches, vinegar, sugar and salt. Let cook over very low heat, covered for 10 minutes, without stirring to avoid damaging the fruits. Remove the cover and allow to reduce for 10 minutes more.

Place the vegetables on shallow plates, next drop a spoonful of walnut cheese, then on top of that, chunks of peach chutney. Decorate with coarsely chopped nasturtium flowers.

to serve

Place the vegetables on shallow plates, next drop a spoonful of walnut cheese, then on top of that, chunks of peach chutney. Decorate with coarsely chopped nasturtium flowers.

Recipe by Félicie Tocze

turmeric latte

preparation of
turmeric paste


1/4 cup turmeric powder
1/2 tbsp ground pepper
1/2 cup filtered water


Mix all ingredients in a bowl that is sitting in boiling water of medium strength.  After mixing for some minutes you will get a thick paste. Store it in an airtight jar in the refrigerator.

preparation of
turmeric milk


1 cup cows milk, coconut milk or almond milk
1 tbsp coconut oil
1/2 tsp turmeric paste and honey


Mix the milk, coconut oil and turmeric paste in a pot on a low heat. Warm the mixture. Do not let it boil. Add honey at the end if  desired.


This is an ancient Indian drink. It ensures health and longevity and may even have the ability to kill carcinogenic cells. It may also help against the following diseases: arthritis, back pain, female reproductive imbalances, sleep disorders, depression and stress.

Studies have shown that turmeric acts as an antioxidant, destroys bacteria, viruses and fungi, has anti-inflammatory properties, and contains a multitude of nutrients including protein, fiber, vitamin C, vitamin E, vitamin K, sodium, copper, iron, zinc, magnesium and vitamin B3.

Recipe by Sravan Banda

Leave a Reply

Your email address will not be published. Required fields are marked *