Natural Moogs


Beetroot patties with feta creme

After a very long break I will start again now to add a new recipe on my blog. Please forgive you had to wait so long for it. The last weeks and months were just crazy in regards of travelling and work. It was too much and so I decided to put my blog on hold for the moment.

Additional to that I was also going to a big phase of chance for myself. As I have told you before I was eating very clean and very healthy, sugarfree, reduced carbs, no white flour, no white rice, no white bread, minimum preservatives and only good fats. In general you would think that I am a very healthy person. I was also doing lots of sport activities, I run my first half marathon and I was thinking to run a marathon…

…What I forget was my mental health. While I was pushing my body for sport activities to stay fit and eating only healthy my mind got sick. I needed to control everything I ate. I was always choosing the healthiest opion in the Restaurant, not what I actually liked. I would never follow my cravings.

The last months I started to make a change. I follow my cravings! And I mean all of them! I ate last weeks more chocolate than I had the last 5 years and I rest my body.

But guess what… even being not so healthy and doing less sport and becoming bigger I am  more happy. The key is I can go again to social events without being scared about the food. If a friend baked a cake I don’t need to reject it anymore but can enjoy it and ask for another piece. If I want to eat a Hamburger I can just do it. Life is so much easier and more enjoyable than it was before. I am not longer limited on food, my bodyweight and what my body looks like. I realize that there is so much more!

However no worries, I will keep posting healthy recipes.  You need all the good nutrition’s, healthy fats, good carbs and vitamines. My recommondation is only that you should also allow yourselve to have a piece of chocolate or a pizza, if you want it and not think about the calories, the sugar or the fat. Listen to your body, he knows best what you need in this moment.

But now let’s focus on this amazing recipe  I made last week for catering. They loved it so much and I promised to add the recipe on my blog. So here we are and this is the recipe:



Beetroot patties and feta creme


  • Prep Time: 45m
  • Cook Time: 1h 20m
  • Total Time: 2h 5m
  • Serves: 3
  • Yield: 9 patties


Beetroot patties

  • 450 grams beetroot
  • eggs
  • 100 grams small oats
  • 1 pinch salt and pepper
  • 3 large carrots
  • 4 tablespoons olive oil
  • 2 tablespoons ghee or butter
  • 1 teaspoon coconut sugar or raw cane sugar

Feta creme

  • 150 grams Feta
  • 2 tablespoons wild garlic pesto (selfmade or store-bought)
  • 2 tablespoons milk
  • 1 pinch salt and pepper


For the beetroot patties:

  1. Preheat the oven to 180°C, wrap your beetroots in baking paper and place them in the oven for 1 hour.
  2. Take them out of the oven and let them cool.
  3. Once cooled, grind the beetroots into a large bowl, add the eggs, the oats, salt ,pepper and whisk everything together. Let the whole mixture sit for 20 minutes.
  4. Form 6 patties out of the mixture and fry them in a pan (nonstick is recommended) with a olive oil.
  5. In a seperate pan heat up the ghee or butter. Add the carrots and cook them for 10 minutes (depends how chewy you like it), add the sugar and let it caramelize.

For the feta creme:

  1. Mash the feta in a bowl with a fork.
  2. Add the remaining ingedients and whisk till everything is well mixed.
  3. Serve the feta creme with the carrots on top and place the patties on the side.


Blueberry apricot cloud

Very often I find a box of blueberries in my fridge. I simply cannot resist buying them at the market. Whenever I see them for sale I have to buy a box, I simply love them! They are so healthy and diverse, you can use them for sweet or savoury recipes to be eaten as breakfast, lunch or dinner. Blueberries are so healthy and full of nutritional value, the only disadvantage I can associate with them is that they are not growing locally here in Switzerland. They have to be imported from other countries and while I prefer to buy local grown fruits and vegetables for this amazing fruit I have to make an exception.

Blueberry Apricot_1

Another food stuff I could easily make an exception for are free-range eggs. A friend of mine recently invited us to their place for breakfast. They had so many tasty things on their table, but what I fell in love with were their free-range organic eggs. You wouldn’t believe how much better they tasted in comparison to eggs I normally buy in the supermarket. I was surprised how good a pure egg can taste. Naturally I could not leave without taking some eggs home to try out on some new recipes.

Coming back to the topic, I found yesterday I had prepared a smaller lunch than planned for my work colleagues. With the Blueberries and eggs in the fridge I decided to treat them with a little light dessert recipe I have had in my head for some time.

The dish combines stewed summer fruits, apricots and blueberries, with a light fluffy topping topped with almond flakes for that little crunch I love. The desert is so light it tastes like a clould which simply melts in your month.

Blueberry Apricot_3

Blueberry apricot cloud


  • Prep Time: 15m
  • Cook Time: 20m
  • Total Time: 35m
  • Serves: 2
  • Yield: 2


  • 4 large apricots
  • 150 grams blueberries
  • 2 eggs
  • 40 grams xylit
  • 40 grams whole grain spelt semolina
  • 1 zest of a lemon
  • 1 pinch salt
  • 1 teaspoon butter or ghee
  • 1 tablespoon almonds slices


  1. Preheat the oven to 180°.
  2. Whisk the 2 eggs with a pinch of salt until they are foamy. I used my kitchen machine and it took about 5 minutes on the highest speed.
  3. Add the whole grain spelt semolina, the xylit and the lemon zest and whisk it again till ist well combined.
  4. Grease your pan or bowl with butter or ghee.
  5. Cut the apricots into smaller pieces and arrange it in the pan together with the blueberries.
  6. Spread the egg foam, semolina, xylit-mixture over the fruits and finally the almond slices.
  7. Now place it in the oven and bake it for 20-25 minutes till is lightly tanned. If you want you can sieve some xylit powder on top for a nicer look. Serve it warm or cold.

You can serve this dessert warm or cold. Why not combine this dish with some sugarfree banana ice cream from this recipe?

Blueberry Apricot_5

I almost couldn’t stop my boyfriend eating the second half before I even had a chance to take this picture. Believe me, I have made him many desserts but this is his favourite so far.

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