Doc V's Healthy Kitchen

After a wonderful week in Belgium, spending time with family and friends, eating lots of delicious food and lacking sleep, we quickly find the formula to slow traveling.

We love the national park of the Hoge Veluwe with the incredible Kröller-Müller museum where you can easily spend half a day ( we travel with Oskar, so we try to be ‘more efficient’, which is a little sad, but that’s the price to pay for his adorable company).

Packed with an impressive storage of dry food, we prefer a salad for lunch, fresh vegetables for dinner and daily variety. Our fridge is pretty large, but not  functional if we camp wild. So we try to avoid to store delicate ingredients and thus I pass by a grocery store daily.

Today’s dinner is a perfect camper recipe. Boil 120 grams of farro al dente in salted water ( 2 large cups). I stop the boiling process after 10 minutes, put a kitchen paper between lid and pan, allow to rest while preparing the vegetables.

Chop and fry 1 red onion, 4 garlic cloves, 1 chili in a drizzle of olive oil. Add 1 teaspoon of curry powder and a handful of fresh lemon thyme ( my little garden is still alive). Stir regularly. Add 450 grams of frozen green peas. Stir. Add some salt. Add the farro with the remaining liquid. Stir. After a few minutes, add 200 grams of baby spinach in portions. Stir. Once everything ready, add 200 grams of smoked salmon ( cut in stripes). Serve with lemon.

Simplified cooking doesn’t have to be boring 🙂.