Triple Method Cooking Recipes

  Spicy Fermented Lingonberries are an avant-garde fusion of Nordic tradition and bold, warming spice profiles. Lingonberries ( Vaccinium vitis-idaea ) are wild berries native to the boreal forest and Arctic tundra, celebrated for their bright, tart punch and natural benzoic acid (which makes them famously self-preserving). When you introduce lacto-fermentation alongside warming spices like cinnamon, star anise, chilli, or ginger, the wild microbes transform the fruit. The result is a complex condiment that balances sharp acidity, subtle effervescence, earthy heat, and a hint of natural sweetness. They make an extraordinary accompaniment to rich meats (like venison , pork, or duck), aged cheeses , or as a vibrant topping for grain bowls. Ingredients Lingonberries: 3 cups (fresh or thawed frozen) Water: 2 cups (filtered or non-chlorinated) Sea Salt: 1.5 tablespoons (unrefined, non-iodised) Warming Spices: 1 stick of Ceylon cinnamon 2 star anise pods 4 whole cloves Heat Sour...

  Black Bean and Corn Salsa Tacos These vibrant, plant-powered tacos are bursting with fresh flavours, textures, and heart-healthy nutrients. Combining protein-rich black beans , sweet corn, and crisp vegetables wrapped in warm corn tortillas, this wholesome meal comes together quickly for a satisfying lunch or dinner. Ingredients 8 small corn tortillas (whole-grain, fibre-rich base) 1 can (15 oz) black beans , rinsed and drained (excellent source of plant protein and soluble fibre ) 1 cup fresh or thawed frozen corn kernels (provides natural sweetness and antioxidants) 1 medium red bell pepper , finely diced 1/2 red onion , finely chopped 1 jalapeño , seeded and minced (optional, for a kick) 1 cup fresh cilantro , roughly chopped 1 fresh lime , juiced 1 tablespoon extra-virgin olive oil 1 teaspoon ground cumin 1/2 teaspoon chilli powder A pinch of sea salt and freshly cracked black pepper Optional toppings: Diced avocado or guacamole for healthy fats , and plain non-fat Greek...

  Prawn Pancit Laksa brings together two of Southeast Asia's most cherished noodle traditions: the vibrant, savoury stir-fried comfort of Filipino Pancit and the aromatic, coconut-infused heat of Malaysian/Singaporean Laksa . By converting the traditional Laksa broth into a silky, reduced stir-fry glaze, the rice noodles absorb every bit of spice without turning soupy. Brightened by a distinctively Filipino calamansi-soy citrus finish and tossed with plump prawns, crisp vegetables, and fresh herbs, this dish delivers an electrifying balance of creamy, tangy, and savoury flavours. Ingredients List For the Noodle & Protein Base: Rice Vermicelli (Bihon): 250 g (8.8 oz) dried rice vermicelli noodles Fresh Prawns/Shrimp: 350 g (12 oz) large prawns, peeled and deveined (tails left on) Vegetables: 100 g (1/2 cup) shredded Savoy cabbage or Napa cabbage 1 medium carrot, cut into fine matchsticks 100 g (1 cup) fresh bean sprouts 3 scallions (green onions), sliced into 3 cm batons Gar...

  Chicken and Vegetable Kebabs These colourful, smoky skewers are a fantastic way to enjoy lean protein paired with an abundance of antioxidant-rich vegetables . Grilling brings out the natural sweetness of the bell peppers , zucchini , and red onions while imparting a delicious char that makes for a wholesome, heart-smart meal . Ingredients 1 lb boneless, skinless chicken breasts , cut into bite-sized chunks (lean protein) 1 medium zucchini , sliced into thick rounds 1 large bell pepper (red or yellow), cut into bite-sized squares 1 red onion , cut into chunks 8 wooden or metal skewers (if using wooden skewers, soak them in water for 30 minutes beforehand) Marinade & Baste: 2 tablespoons extra-virgin olive oil ( heart-healthy fats ) 2 tablespoons fresh lemon juice or lime juice 2 cloves garlic, minced 1 teaspoon dried oregano or Italian seasoning 1/2 teaspoon smoked paprika A pinch of sea salt and freshly cracked black pepper Instructions & Method Whisk the Marinade: ...