• 1 can of cooked beans (rinced and mashed coarsely)
• ~2 cups cooked Farro
• 2 eggs
• 1 red pepper diced finely
• 1/2 onion diced finely
• 2 cloves of garlic, pressed
• salt, pepper, paprika
• ~1/2 cup bread crumbs

Mix all together and make patties…

• 1 lb carrots cut into 1cm disks
• 2 garlic cloves minced
• 2 cups water
• 1 tsp paprika
• ~1 tsp salt, pepper
• 2 tbsp olive oil
• 1/2 tsp cayenne pepper

Mix all ingredients, bring water to a boil, keep on high for ~25min until all the water has evaporated and the carrots are tender.

Mix in:

• 1 tbsp cider vinegar or other
• 3/4 tsp ground cumin

Let it cool to room or fridge temperature before serving

Spice mix:

• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp ground coriander
• 1 tsp tumeric
• 1 tsp black pepper
• 1 tsp ground ginger

Cooking:

• Heat up 2-3 tbsp of oil (e.g coconut oil) on medium heat
• Fry 2 crushed garlic cloves in oil
• Add spice mix and stir around for 2 minutes
• Add 1 diced tomato, stir for 3 minutes
• Add 1 can of rinsed beans stir for 2 minutes
• Add vegetables (e.g. brocoli, red pepper, onion, zuchine), stir for 5 minutes
• Add 1/2 cabbage head (stock removed, sliced)
• Add 1/4 cup of water or less
• Add salt to taste, ~3 tsp
• Cover and simmer for 15minutes
• Add ~1 cup of yoghurt, stir well and let cook another 5 minutes

• 1 cucumber
• 1  package of Greek yogourt (500g)
• 3-4 cloves of garlic – minced
• ~1 tbsp pepper
• 1/4 cup of fresh chopped dill
• 1 1/2 tbsp lemon juice
• salt

Cube the cucumber, sprinkle with some salt, and press it for ~30min to get the water out.

Process the cucumber coarsley. Mix in all the other ingredients and refrigerate overnight.