At the table, inspired by the Bible

This is where this După gust collection begins: at the meeting point of Bible stories, the cooking passed down in families and what we are learning today about nutrition.

We start from ingredients and stories found in the Bible and give them a place in today's kitchen. Each recipe has its own story, quantities for the table at home and nutritional values per serving. The sources are listed on each dish's page, together with an explanation of how it was adapted for today's kitchen.

Who sits down at the table?

We do, and the people we make room for. In the biblical accounts, the table is a gesture of hospitality that opens up to people outside the close circle as well. We keep this idea alive in a kitchen that pays attention to the needs and preferences of the people we cook for.

What do we put on the table?

We start from ingredients that have come down through the ages: wheat and barley, grapes, figs, pomegranates, olives and honey. We meet them in the Bible and find them again in today's kitchen. Together with vegetables, legumes and other seasonal ingredients, they become the starting point for present-day recipes with a familiar taste.

When do we eat?

We care about rhythm and moderation. Ecclesiastes speaks, in the context of ruling a land, of eating at the proper time, for strength. We take this as a point for reflection: to give our meals time and attention, with our lives and needs today in mind.

How do we eat?

With gratitude for our food and care for how we use it. In this collection, that becomes concrete gestures: we cook as much as we need, make good use of ingredients and look for the joy of a meal prepared with purpose.

Where do we eat?

At home, around a table with room for others. The Acts of the Apostles describes people who broke bread and ate together in their homes, with gladness. For us, this image naturally links biblical inspiration with family meals.

Why do we turn to the Bible?

Because we want to weave the past together with the present. The old teachings bring meaning, moderation and hospitality; current research helps us understand food diversity and nutritional balance better. Today's recommendations support a varied diet, with vegetables, fruit, legumes and whole grains.

A rhythm for the week's meals

At După gust, we suggest a simple rhythm for planning meals: three days with meat, two vegan days and two days with fish. We alternate protein sources and adapt the portions to each person's needs.

On Monday, Tuesday and Sunday, we suggest recipes with chicken or beef, in moderate portions, alongside vegetables. A meat day doesn't mean meat at every meal. For adults who eat red meat, the WCRF guideline is no more than about 350–500 g cooked per week, in around three portions; this is a limit, not an amount to aim for. Processed meat stays occasional or absent.

On Wednesday and Friday, we cook entirely plant-based: no meat, fish, eggs, dairy or honey. We include a source of plant protein, such as beans, lentils, peas or tofu, alongside vegetables and grains.

On Thursday and Saturday, we suggest one fish meal each, for two portions a week, in line with the American Heart Association recommendation. We alternate species and include oily fish such as salmon, sardines or herring. We bake, steam or braise it, alongside vegetables and a suitable side dish.

Every day, we keep room for vegetables, fruit, whole grains and variety. A plant-based meal also needs protein, and a meal with meat or fish also needs vegetables. Balance depends on the foods, the quantities and each person's needs; the calendar helps us plan.

This calendar is the contemporary După gust suggestion. Its link to biblical inspiration lies in moderation, gratitude and care for the table.

Our recipes are born from this meeting: we keep the flavours and gestures that bring us closer, use the ingredients available today and cook with the tools of the modern kitchen.