The skin-friendly kitchen: psoriasis: Delicious recipes for a balanced diet to help relieve psoriasis

By Mattis Lundqvist and Astrid Olsson

100% Recipes - 0% Talk - The Olsson Promise

If you like delicious recipes, this is the book for you - no talk, just delicious dishes.

One book - over 100 recipes - all edible with psoriasis without remorse - 100% taste.

Psoriasis-friendly cooking does not have to be elaborate. In order to alleviate the consequences of the disease through nutrition, or at least not make them worse, you need the right ingredients and recipes. This book helps here with a colourful selection of the most diverse dishes.

The epicurean kitchen:

Try out numerous, original recipe ideas. Conjure up delicious snacks and main courses in your kitchen in no time at all.

How about an almond flour dough pizza for in-between sins?
Fancy an asparagus and courgette casserole with chicken fillet?
Looking for tasty main course ideas for spontaneous visitors that remain skin-friendly?
Should it be for the packed lunch at work...?
...or simply relax and enjoy freshly cooked food with your loved ones without having to cook twice?

Get it now!

On to new, skin-friendly dishes - This is what awaits you:

Many recipes, so there is something for everyone.
Healthy eating and unrestricted enjoyment no longer have to be mutually exclusive.
Even novice cooks can easily recreate most of the recipes - without the dishes being too "simple".

Fast - Delicious - Skin-friendly

• Language: English
• Publisher: tredition
• Release date: Nov 30, 2022
• ISBN: 9783347786691

Mattis Lundqvist

Hallo, ich bin es: Mattis aus dem schönen Freiburg. Als Kind einer deutschen Mutter und eines schwedischen Vaters habe ich schon früh gelernt, dass die Küche in verschiedenen Ländern sehr unterschiedlich sein kann und man immer über den - im wahrsten Sinne des Wortes - Tellerrand sehen sollte, wenn man neue und aufregende Rezeptideen sucht. Meine kulinarischen Erlebnisse und Reisen möchte ich deshalb teilen und wünsche Ihnen viel Spaß bei der Lektüre!

Book preview

Cold blueberry soup

Servings: 5

Preparation time: 20 minutes plus resting time

Ingredients:

• 300 g blueberries

• 1 clove of garlic, crushed

• 1 pinch of salt

• 4 tbsp. coriander

• 2 tablespoons peppermint

• 1 cucumber, diced

• 200 ml water

Preparation:

1. Wash the blueberries and mash them to a pulp.

2. Use a sieve to filter out the solids from the blueberries so that only the juice-like mass remains.

3. Add the garlic and salt.

4. Add the coriander, mint and some of the cucumber pieces. Mix well.

5. Add water until desired consistency is reached.

6. Let the soup rest for an hour.

7. When serving, add the remaining cucumber pieces to the soup.

Cold carrot and tomato soup

Servings: 5

Preparation time: 10 minutes

Ingredients:

• 6 tomatoes, peeled

• 2 carrots

• 1 tsp ginger, ground

• 3 garlic cloves, crushed

• 2 tbsp. olive oil

• 120 ml vegetable stock

• 120 ml coconut milk

• 1 pinch of salt

• 1 pinch of pepper

Preparation:

1. Blend all ingredients in a blender until uniform.

2. Serve and enjoy.

3. Optional: Add a few quinoa or chickpeas (cooked).

4. Optional: Heat gently over a low flame. Do NOT bring to the boil.

Coconut Apple Cocoa Indulgence with Chia Seeds

Servings: 2

Preparation time: 25 minutes

Ingredients:

• 2 apples, peeled and diced

• 1 tablespoon coconut oil

• 1 tsp cinnamon powder

• 2 tbsp. chia seeds

• Stevia to sweeten as needed

• 2 tbsp. cocoa powder

• 1 tbsp. barley grass

Preparation:

1. Heat the coconut oil.

2. Add the apple, cinnamon and stevia. Sauté.

3. Remove from the hot plate and add the cocoa and chia seeds.

4. Stir well.

5. Place in dessert moulds and garnish with barley grass.

6. Leave to cool in the refrigerator.

7. Enjoy.

Delicious jam sin

Servings: 2 jars of jam

Preparation time: 30 minutes plus resting time

Ingredients:

• 200 g pineapple, chopped

• 200 g grapefruit, chopped

• 1 tablespoon cinnamon

• 1 tbsp. ginger

• ½ tsp nutmeg

• 4 tbsp. coconut oil

• 60 ml coconut milk

Preparation:

1. Heat the coconut oil over a medium flame.

2. Add the fruit and stir constantly.

3. Season as soon as the fruit softens.

4. Continue to simmer, stirring constantly, and pour in the coconut oil.

5. After a few minutes or when the fruit has really softened, allow the mixture to cool.

6. Pour the cold or lukewarm mixture into jam jars.

7. Give the jam at least a few hours, ideally overnight, in the fridge before eating.

8. Enjoy.

Vegetable cutlet in almond crust

Servings: 2

Preparation time: 40 minutes

Ingredients:

• 200 g peeled celeriac

• 1 large kohlrabi

• 2 eggs

• A pinch of nutmeg

• 2 tbsp. wholemeal flour

• 80 g flaked almonds

• 2-3 tbsp. rapeseed oil

• 300 g low fat quark

• 3 tbsp. (1.5 % fat) milk

• 1 tbsp. frozen chives

• A little salt

• A little pepper

• Some paprika powder

• 4 slices smoked salmon

• A little parsley

Preparation:

1. Wash, peel and slice the celery and kohlrabi.

2. Steam in a pot with a little water for about 5 minutes. Whisk the eggs with salt, pepper and nutmeg on a deep plate.

3. Put the flour and almond flakes on 2 small plates. Heat a little oil in a frying pan.

4. Dust the vegetable slices very thinly with flour, drag them through the egg mixture and turn them in the flaked almonds. Add to the hot pan and fry slowly, turning, until the vegetables are soft.

5. Stir the quark with the milk until creamy. Season with salt, pepper and paprika and fold in the chives.

6. Serve the vegetable cutlets with the herb curd and salmon slices and garnish with parsley.

7. Serve and enjoy.

Vegetable pan with turkey breast

Servings: 1

Preparation time: 25 minutes

Ingredients:

• 1 carrot

• 1 leek

• 1 small yellow pepper

• 1 small red pepper

• 1 courgette

• 1 tsp dried thyme

• 2 tbsp. white wine vinegar

• A pinch of salt

• A pinch of black pepper

• 100 g smoked turkey breast

• 1 tbsp. rapeseed oil

Preparation:

1. Clean and wash or peel the vegetables.

2. Cut the white and light green parts of the leek into thin rings. Cut the carrots and courgettes into strips and the peppers into large pieces.

3. Heat the oil slightly in a pan and sauté the thyme. Add the vegetables and 2 tbsp. water and sauté for 5 minutes.

4. Deglaze with vinegar. Remove the vegetables from the cooker and season with salt and pepper.

5. Cut the turkey breast slices in half or into strips and mix loosely into the vegetables. Serve immediately. Serve with half a wholemeal spelt roll per person.

Vegetable curry with mango and lentils

Servings: 4

Preparation time: 45 minutes

Ingredients:

• 1 onion

• 1 finger-thick piece of ginger

• 2 garlic cloves

• 2 courgettes

• 1 red pepper

• 1 yellow pepper

• 2 carrots

• 1 mango

• 1 tablespoon coconut oil

• 80 g red lentils

• 1 can (400 ml) coconut milk

• 400 ml water

• 1 tablespoon tomato paste

• 1 tbsp. curry

• 1 tbsp. turmeric

• A little salt

• Some pepper

Preparation:

1. Peel and finely chop the onion, ginger and garlic.

2. Clean the remaining vegetables, wash and cut into bite-sized pieces. Rinse the lentils in a sieve and drain.

3. Heat the coconut oil and fry the vegetables briefly. Add the lentils and ginger and fry briefly.

4. Pour in coconut milk and water. Add the tomato paste and the remaining spices and simmer for about 15 minutes over medium heat, covered.

5. Meanwhile, peel the mango with a peeler, cut the flesh from the stone and dice. Pour over the finished vegetable curry and serve.

Vegetable noodles with tomato sauce

Servings: 2

Preparation time: 30 minutes

Ingredients:

• 200 g wholemeal spaghetti

• 2 carrots

• 1 courgette

• 1 tablespoon olive oil

• Some finely chopped garlic

• 250 g strained tomatoes

• 1 tablespoon herbs de Provence

• A little pepper

• A little salt

• To taste: finely chopped parsley, basil or rocket salad

Preparation:

1. Cook the spaghetti in plenty of boiling salted water according to the package instructions until al dente.

2. Meanwhile, clean and peel the carrots, clean and wash the courgette.

3. Cut both vegetables lengthwise with a peeler into thin strips - similar to ribbon noodles. Add these vegetable ribbon noodles to the pasta cooking water about 3 minutes