We, at Det Visionære Køkken, have been enjoying the benefits of a juicer for some time now, but somehow never got around to sharing our experiences. Perhaps it’s just because all the juice is gone before we manage to take any pictures 🙂 So, at our latest volunteer dinner we prepared a red and green juice consisting 100% of the fresh ingredients we had at the kitchen.

For the red juice we used beets, apples and chilli. Add as many or little of each ingredient as you wish, it’s all a matter of taste. Just be aware that the taste of beets is rather strong and will overpower the other tastes. As an alternative, you can also try mixing beets with carrots, celery, ginger and lemon.

The green juice was a bit more experimental and included celery, cucumbers, apples, peppers (green), lime, leek and broccoli. Out of this bunch, celery proved to be the strongest, so be careful with adding too much of it. In the end, the additional apples balanced out the taste rather well.


Photo by Jan Martin Ahlers


Apple crumble

Apple crumble is the perfect dessert to make if you have tons of apples laying around and you don’t want to spend too much effort on the preparations. Plus the crumbs are delicious and you can also throw in some pears 🙂


A bunch of apples (depending on the size of your oven dish)
Some pears (approx. 3-4)
300 g flour
200 g butter
175 g sugar

Cut all of the apples and pears into slices (can be with the peel or without, up to you) and place them in your oven dish. Mix together flour, butter, sugar and cinnamon until the mixture resembles breadcrumbs. Sprinkle the mixture over apples and pears. Bake in the oven (180) for about 40 min, until the crumble is browned and apples soft.


Pictures by Teodora Bankovska.

Cauliflower Rice with Spicy Vegetable Sauce – International Day Special!

On the last day of October, Det Visionære Køkken had a wonderful opportunity to participate in the International Day at VIA UC Horsens. There were 20 countries taking part in total and so, of course a lot of very interesting dishes were served 😉 Needless to say, we were more than happy to introduce our concept and invite people to join our dinners. Our food went really fast and the feedback was overwhelmingly positive! Thank you everybody for coming to our stand, being interested in the project and for helping us to reduce foodwaste!

Spicy vegetable sauce:

4-6 servings.

1 can full fat coconut milk (400 ml)
250 ml strong vegetable or chicken stock
3 onions
3 cloves of garlic
1 zuccini
4-6 carrots
1 apple
2 red peppers
2 tbsp yellow curry paste
2 cm peeled ginger
½-1 fresh medium strong chili (or 1/2 tsp chili flakes)
1 tsp salt
1 tbsp ground curry
1 tsp ground cumin
Oil/butter for frying
Optional: a dash of coconut sugar to taste
If you are making a big amount; use a few potatoes and leek as filling in the sauce.


Wash and clean the vegetables and cut them into appropriate pieces. In a big pot heat some coconut oil or butter, add the onions and garlic and sauté for a few minutes. Add the ginger, chilli, curry and cumin and let it release its flavours.

Throw the vegetables and the stock in the pot, bring it to boil and leave it to simmer for 30-40 minutes.

Once the vegetables have gone soft you blend it all together. If there’s a lot of water in the pot pour some of it into a bowl before blending. It’s easier to adjust the consistency afterwards. Add the coconut milk and salt. Start out by adding 1 tbsp. of the green curry paste for a taste. If you want a stronger taste go ahead and add more.

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Spicy vegetable sauce – still in progress 🙂

Cauliflower rice:

This part is easy! You make it either raw or cooked, but the raw version has more nutrients. Start by grating the cauliflower on the rough side of a grater.
If you want the raw version you are pretty much done now, just sprinkle a bit of salt over it.

If you want the cooked version you put the cauliflower in a pot and put the kettle on. Pour the boiling water over the rice and leave for 3 minutes. Use a colander to drain the rice.



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Our hard-working DVK team in action!

Photos by Teodora Bankovska