If you are a fan of various spreads and wonder how to fit them into your healthy lifestyle, we bring you some ideas to get you started! Various light vegetable spreads, legume cream pâté or spreads of various combinations can be a great meal for dinner or even lunch if you add a little salad.

Kale spread - the king of calcium

Ingredients:

1 cup of chopped kale
2/3 cup of cashew nuts
1/2 teaspoon minced garlic
3 tablespoons lemon juice
1/4 cup olive oil
1/4 cup water
Herbs
A pinch of Himalayan salt

Preparation: Cut the kale into thin pieces (without the stalk) and wash well, then massage each leaf with your hands to remove its bitterness. Wipe each leaf and let it dry, then put the leaves and all the other ingredients in a blender. When the mixture becomes smooth, you have a spread.

Sweet potato and pepper spread

Ingredients:

450 g sweet potatoes
5 red peppers
2 tablespoons coconut oil
2 cloves of garlic
A little chili powder
Himalayan salt
Pepper
A pinch of basil

Preparation: Peel the sweet potatoes, cut them into cubes and cook for 20 minutes, then drain them. Roast the peppers in the oven or on the grill, peel them and add the sweet potatoes. Fry the garlic in coconut oil and add it to the sweet potato and peppers, then mix everything either in a blender or with a hand mixer. Spice it up.
This spread goes very well with dill and apple cider vinegar, which gives it a pleasant acidity.

Raw veggie pate

Ingredients:

2 cups of walnuts
2 celery stalks, diced
1 red pepper
1 shallot
1 tablespoon olive oil
A little pepper
1 teaspoon of Himalayan salt
A little red pepper

Preparation: Mix all ingredients in a food processor or blender until the mixture becomes smooth.

Pea and walnut spread

Ingredients:

200 g peas
100 g walnuts
A handful of parsley
60 ml soy yogurt
1 clove of garlic
A pinch of Himalayan salt

Preparation:

Boil the peas for a few minutes, let them cool, and then rub them between your palms to remove the skin.
Place all ingredients (and skin) in a blender and blend until you get a smooth spread.
If you prefer a spread with chunks, fade for a shorter time.

Pumpkin hummus

Ingredients:

1 kg of Hokkaido pumpkin
1/4 cup tahini
2 cloves of garlic
1 hot pepper - deseeded
200 ml of olive oil

Preparation: Cut the pumpkin into slices and bake for about 15 minutes at 200 degrees. While it is baking, fry the chopped garlic and hot pepper in oil, making sure not to burn the garlic. Let the baked pumpkin cool and then put the tahini, cooled pumpkin, garlic and peppers in a blender and food processor and blend everything well until you get a smooth mixture.

Walnut pate

Ingredients:

1 and 1/2 cups walnuts (soaked)
1 clove of crushed garlic
1 chopped celery stalk
1/2 onion
1 chopped carrot
Lemon juice
Himalayan salt
A pinch of parsley, pepper, red pepper

Preparation: First soak the walnuts for 12-24 hours, then blend them in a food processor. When they become floury, add the rest of the ingredients and blend until you get a creamy mixture. The walnut pâté is ready. Enjoy your meal!

Vegan cheese spread

Ingredients:

120 g cashew nuts (soaked for 3 hours and dried)
80 ml of water
1 tablespoon of water
1 tablespoon coconut oil
1 clove of garlic
1 tablespoon parsley (you can use dried if you don't have fresh)
1 tablespoon chives (you can use dried if you don't have fresh)
A little apple cider vinegar
1/2 squeezed lemon juice
A pinch of Himalayan salt

Preparation: Blend all ingredients in a blender until smooth. Let cool for a few hours and serve on bread or crackers.

Eggplant spread

Ingredients:

3 eggplants
130 g tahini
2 tablespoons lemon juice
3 cloves of garlic
1 tablespoon olive oil
A pinch of coarse Himalayan salt
A pinch of chilli
A pinch of cumin
A sprig of fresh, chopped parsley

Preparation : First, preheat the oven to 190 degrees, prick the eggplants with a fork and bake for 30 minutes. When they are soft, remove the soft flesh and put it in a food processor with all the other ingredients. Blend until you get a fine, spreadable mixture. The eggplant spread is ready. Enjoy your meal!

Lentil pate

Ingredients:

250 g green lentils
2 cups of oatmeal
300 grams of champignons
5 cups of water
Himalayan salt
Pepper
Olive oil
Spices - we recommend: nutmeg, coriander, marjoram, soy sauce

Preparation:
Cook the lentils in water with 2 teaspoons of salt until the lentils are tender. After 40 minutes of cooking, there should be no water left. While the lentils are cooking, grind the oatmeal in a blender or food processor.

In a heated pan and olive oil, lightly fry the spices you have chosen to use (except pepper) to release their aromas. Add the mushrooms and fry for 10 minutes, then add the lentils and oats. Mix everything until you get a nice, homogeneous mixture that is spreadable. Finally, add the pepper and pour the mixture into a previously oiled baking dish and bake at 180 degrees for about 45 minutes.

Tofu cheese and turmeric spread

Ingredients: