Detox soup - Broccoli with mushrooms

What you need

Broccoli

2-3 onions

Mushrooms

1-2 sweet potatoes

1-2 bouillon cubes (chicken)

Fresh parsley

white pepper

ground cumin

ground nutmeg

cumin seeds (optional)

How to do it

Boil the sweet potatoes with the broccoli stems,

add the onions last

Add spice and blend

Fry the mushrooms

Let the broccoli sprouts simmer for a few minutes

Serve with mushrooms on top

Or mix in the mushrooms and decorate with fried

cumin seeds 

PS. I made all four (carrot-ginger, tomato-goat 

cheese, and the kale soup with leek, cauliflower and

squash) detox soups in Finland. 

Here's how the Swiss ingredients look like for this one

PS. Eating these soups is like putting money in the

bank. To maintain balance, you will also have to

retox yourself!

Warm mushroom sandwiches

When I was little, our family went mushroom picking into a nearby forest. We spent hours there, and had coffee and chocolate milk in a thermos flask and sandwiches for snack. 

We fed squirrels with pieces of our bread and had to laugh at how eagerly the squirrels were hiding the pieces away. 

Back home my mother made the most delicious warm sandwiches from our freshly picked mushrooms.

This recipe can only copy the taste, not the memories or the atmosphere...

What you need

mushrooms (all kinds will do)

1 zucchini

1 aubergine (click the link to see health benefits)

2-3 red onions

1-3 garlic gloves

chives

mascarpone

cream

cheese to grate

butter

4-6 large toasts

1 vegetable broth cube

olive oil

black pepper

How to do it

If you have dried mushrooms, let them soak in lukewarm water for about 20 minutes, then drain well.

Now take a good look at your mushrooms

I found a funny one

and this is funny, too

..but the main reason is to pick out nice looking ones and save them for decoration.

Start by slicing/ chopping / crushing the garlic.

Chop the mushrooms that are not your decorations and fry in butter until they unfortunately shrink a lot. Pour some hot vegetable bouillon on top, stirring from time to time. Add chopped onion.

In an other frying pan, gently warm the chopped zucchini and aubergine in plenty of olive oil. Once the vegetables are soft, add the garlic.

Add about two huge tablespoons of Mascarpone and at least 1 dl cream to the mushroom mix. Stir, and combine the vegetable pan with the mushroom pan and add black pepper.

Put at least 4 large toasts onto an ovenproof dish covered with a baking sheet. Butter the edges of the toasts and spread the mushroom-vegetable mix evenly on top.

Grate with cheese and bake in 200C (390F) until the cheese has melted.

Fry the decorative mushrooms in butter, until crunchy.

Serve with black pepper, chives, parsley and the deco mushrooms

Now if you are tempted, but you don't have a nearby forest with mushrooms -or no commercial mushrooms handy, you can still feast on warm sandwiches, using the "everything-goes" recipe called pain confort.