David Frenkiel @gkstories avatarDavid Frenkiel

Instagram photos and videos

Today is Mother’s Day in Sweden. Love, kisses and hugs to the mother of my children, to my mom and to all you other super women. ❤️

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Don’t tell your hungry wife that you are going to make her a super quick dinner and then spend the next hour making these (and taking photos of them) 😬 They might not be super quick, but I made these bits-and-bobs-summer-rolls today using the saddest looking vegetable scraps from the bottom of our fridge drawer. Half of this and one quarter of that. Slice into match sticks and roll into rice paper rolls. I went a little unorthodox and added yogurt, apple, beetroot and whatever I could find. But I also added some mint leaves and coconut for good balance. I served them with two dipping sauces – a sesame, soy and ginger sauce, and a peanut butter sauce. It all turned out pretty good. Even if it wasn’t as quick as I imagined it...

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One of my favorite quick meals these days is most definitely warm chickpeas (heated in a pan with oil and lots of spices) served on top of cold, thick yogurt along with a crunchy cucumber and melon salad. We call it a Savory Yogurt Bowl and I’ve left a link to the recipe in my bio, in case you want to give it a try. Happy weekend!

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I might not be the fittest person at the gym but at I do bring the best workout snacks and drinks. 💪🏻✌🏻

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Made these super quick mini mylkshakes for the kids today with unsweetened almond milk, frozen coconut cream cubes, a few dates and frozen raspberries. Mix in the blender until frothy and pour over some mashed raspberries for a swirl effect. 🥤

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Here is you annual reminder that whole buckwheat can be used in more than porridge and granola. It’s also great in salads. In this one we have tossed cooked buckwheat with parsley, oil and lemon and topped it with grilled asparagus, thinly sliced radishes, rye croutons, strawberries and Italian hard cheese. Recipe link in my bio. Also, curious if you have any other fun ways to use buckwheat? Muffins maybe...?

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These easy vegan Sesame Crusted Avocado Wedges just hit the blog. They are perfectly crunchy with soft avocado inside almost melting on the tongue. We serve these on top of a quinoa salad with grapes and sesame flavored dressing and it’s the 💣. Recipe link in my profile.

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Here is the recipe for the Simple Raspberry Smoothie from our smoothie book, in case you are looking for something quick and delicious to make for Sunday brunch. We often make more elaborate smoothies but sometimes it’s hard to beat the simple stuff. And this one is right on point. You can add a chunk of beetroot if you feel the urge to get some veg in. Also, love this photo - nails, light, angle! ***
Raspberry Smoothie
- 1 1/2 cup frozen raspberries - 4 soft dates
- 2 tbsp desiccated coconut
- 1 cup plain yogurt or vegan yogurt
- 1 tbsp lemon juice
- 100 ml filtered water, if needed
Put all the ingredients in a blender and mix on high speed until smooth. Add water if needed to thin it out. Taste and adjust the sweetness to your liking.
PS. I left a link to the book in my profile, if you haven’t checked it out already. 😉

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Night snacking like a pro. My favorite peanut butter sandwich with all the greens. [rye bread, lettuce, PB, cottage cheese, cucumber, chickpeas, salt and pepper]✌🏻

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The paradox of May. On one hand we can enjoy warm oats with this awesome rhubarb, strawberry and ginger compote, toasted walnuts, nut butter and foamy milk. On the other hand, pollen allergy ☠️👾
I make the rhubarb compote by adding 1 cup chopped rhubarb, 1/2 cup chopped strawberries, 1/2 cup water and lots of gingerly a sauce pan. I bring it to a boil, turn down the heat and let simmer for 10 minutes. Then I add a few splashes maple syrup, taste it and add more if needed.

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How do you like your pancakes? In our latest blogpost we are sharing three different ideas that you can make with pancakes. Remember to tag #greenkitchenstories so I can see your creations and leave you a comment. Check out all the recipes on our blog. Link in bio.

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Prepped these little chia jars to make tomorrow’s breakfast inferno a little easier. Curious to see who picks what. Rhubarb, apple and cardamom compote. Blueberry compote. Strawberry smoothie. Ginger & Turmeric Honey. Raspberry mash.
Which would you pick?

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