Beetroot spinach salad


100 gr baby spinach leaves

100 gr black rice

1 liter of water

2 cooked beetroots

4 tbsp of olive oil

1 tbsp of balsamic vinegar

Salt and pepper


Wash the salad. Rince the rice 2 times in water. Cut the beetroots in thin pieces.

Cook the black rice with 1 liter of water and 1 tbsp of sea salt for 20 mn. Add to it 1 tsbp of olive oil. Let it cool down.

Mix all the ingredients together. Add the dressing; 3 tbsp of olive oil and the balsamic vinegar, add salt and pepper as per your taste.

It is ready and delicious.


Risotto spinach basil cashew nuts

Recipe by Cookomix


100 gr of parmesan (60+40)

50 gr of cashew nuts

100 gr baby spinach leaves

70 gr olive oil

3 shallots

1 garlic clove

400 gr rice for risotto

100 gr white wine

680 gr water

1 cube vegetable broth

salt and pepper


Mix the cashews nuts with 60 gr of grated Parmesan cheese in a blender  (Thermomix 8 sec – speed 10)

Add to it your washed baby spinach leaves and the fresh basil leaves and the olive oil, blend all for 10 sec (Thermomix 8 sec speed 6), push down the pesto with a spatula blend again 10 sec (Thermomix 8 sec- speed 6).

Your pesto is ready!! And Indeed delicious 😋

For the rice:

Chop your shallots and garlic and stir for 3 mn on high heat (Thermomix – varoma – speed 1- anti clockwise).

Add to it the risotto rice and stir for 1 mn (Thermomix 1 mn-100 deg-speed 1).

Add 60 gr of white wine. Stir again for 3 mn (Thermomix – speed 1 and varoma 3 mn).

Add all the rest of the white wine, the water, 1 cube of vegetable broth, add also a pinch of salt  and pepper according to your taste. Cook and stir for 12 min. (Thermomix 12 mn -100 ° C – anti clockwise – speed 1).

Keep aside for 5 mn. Transfer to a container. Add the pesto spinach to the rice and mix gently. Serve the rest of Parmesan cheese and a few extra drops of olive oil. Bon appétit!!