Browsing Category

Featured

Featured Smoothie

Pumpkin Pie Smoothie

November 27, 2015
Pumpkin-Pie-Smoothie-3

Pumpkin-Pie-Smoothie Pumpkin-Pie-Smoothie-2 Pumpkin-Pie-Smoothie-4

Recipe – Pumpkin Pie Smoothie

HAPPY THANKSGIVING!
(serves 2)

Ingredients
1 cup cooked chinese food pumpkin (can be replaced by butternut or hokkaido pumpkin)
½ – 1 banana
1 cup almond milk
½ tablespoon raw honey, maple syrup or preferred sweetener
¼ tsp vanilla
½ tsp cinnamon
⅛ tsp nutmeg
⅛ tsp allspice
⅛ tsp ground ginger or 1 tsp juice from freshly grated ginger
pinch of sea salt
½ cup ice

Preparation

1. Cut the pumpkin into cubes and cook in water until tender around 10-12 min. Cool overnight or for an hour in the fridge.
2. Combine all of the ingredients in a blender. Blend on high speed until smooth.

Dinner Featured Lunch Soup Uncategorized

Clean Miso Soup

November 13, 2015
Clean-Miso-6

Clean-Miso Clean-Miso-2 Clean-Miso-3 Clean-Miso-8 Clean-Miso-7
Recipe – Clean Miso Soup

(serves 4)
Ingridients
1 large onion thinly sliced
5 cups water
3/4 ounce kombu (four 5-inch pieces)
2 tablespoons soy sauce, plus more for seasoning
1 pound Chinese food pumpkin or butternut squash, peeled and cut into 1-inch pieces
8 ounces buckwheat noodles
1/3 of a medium napa cabbage cut crosswise
3 1/2 ounces enoki mushrooms
5 cm thinly sliced fresh ginger
Thinly sliced scallions, for garnish
Nori seaweed cut into strips

Directions
1. Heat oil in a large skillet over low heat. Add onions and stirring occasionally until onions are soft. Remove from pan
2. Dry the pan and add water and bring the water and kombu to a boil in the pan. Remove from heat. Pour broth through a fine sieve into a bowl, discard the kombu, and return broth to pan.
3. Add soy sauce, squash, and onions to broth. Bring to a boil over high heat, reduce heat, and simmer, stirring occasionally, until squash is tender, about 10 minutes.
4. Bring a large pot of water to a boil. Add noodles, and cook, stirring occasionally, until noodles are done. Follow instructions on the package.
5. Add miso among 4 bowls and follow the tip underneath. Then add the buckwheat noodles, fresh napa cabbage, enoki mushrooms and ginger. Pour the rest of the soup over noodles and garnish with scallions and nori strips.

Tip!
When adding the miso, follow this tip to ensure the healthy enzymes in the miso stay intact:
1. Dilute 1 tbs of miso in each bowl with a little bit of soup broth so you don’t cook the miso.

Breakfast Dessert Featured

Black (forbidden) Rice Coconut Pudding

November 3, 2015
black-rice-pudding

black-rice-pudding-4 black-rice-pudding-3 black-rice-pudding-2

Recipe – Black (forbidden) Rice Coconut Pudding

As you probably have noticed I have a small obsession with black rice these days. They are just so darn tasty and this breakfast recipe is such a treat, that we use it as a snack or dessert as well. Love how the rice turns the pudding this dark purple colour. These bad boys packs some serious antioxidants. The deep black/purple color is an indication of its high anthocyanin antioxidant properties, similarly to antioxidant berries like blueberries and black berries.
(serves 3-4)

Ingredients
1 cup / 200g black rice (soaked overnight)
½  cup water
2 cups (1 can) full-fat coconut milk
1/3 ripe banana
1 whole cinnamon stick
¼ tsp cardamon
¼ tsp sea salt

Garnish:
⅓ cup pistachios, shelled and unsalted
½ papaya
½ persimmon
shaved toasted coconut

Preparation

1.In a bowl, soak the black rice in water for at least 8 hours or overnight. Drain and rinse well.

2.Add rinsed rice, water, coconut milk, salt, cardamom and the whole cinnamon stick to a covered saucepan over medium heat. Bring to a boil, reduce to simmer and cook covered, stirring gently, until the rice is tender and most of the liquid has been absorbed and the pudding has thickened (about 25-30 minutes)

3.Turn off the heat and set aside and let cool

4.Transfer the mixture to serving bowls. Refrigerate for at least twenty minutes and serve at room temperature or chilled.

5.Top each bowl with diced papaya and persimmon and add shaved coconut and pistachio nuts on the top

Info!
In chinese medicin the black rice has been known for being good for the kidneys, stomach and liver.

Dinner Featured Lunch Uncategorized

Vegetarian Korean Bibimbap

November 1, 2015
bibimbap-2

bibimbap-3 bibimbap-4 bibimbap bibimbap-5

Since we’re here in China a lot of asian cooking has been on the menu. This korean dish is so tasty and if you make it a thing always having kimchi and pickled cucumber in the fridge this is such an easy dish. You can mix it up with what ever you have doesn’t have to be exact what I’ve used here. I think that’s what makes it so great as a quick lunch or dinner and it tast clean and amazing. If you have a toddler who doesn’t like having their food mixed this is great because everything is split up.

Recipe – Vegetarian Korean Bibimbap

(Serves 4)
Ingredients
soy and ginger marinated tofu
asian cucumber salad (find recipe here)
2 cups (500 ml) black rice
½ daikon radish, cut into thin sticks
1 ripe papaya sliced
2 nori sheets, cut into thin strips
200 g yanagi matsutake mushroom (or available/prefered mushroom)
4 scallions thinly sliced
4 eggs, fried sunny-side-up
1/2 cup kimchi, store-bought or homemade (spicy fermented cabbage)

Soy ginger Marinated Tofu

200 g firm tofu
2 tbsp sesame oil
2-inch (5 cm) fresh ginger, grated
2 tbsp soy sauce
2 tbsp black sesame

1. Combine sesame oil, ginger and soy sauce and set aside.
2. Drain the tofu for min 30 min and pat dry with a kitchen towel. Cut the tofu into thin 2-inch / 5 cm pieces and place on a large plate and add the marinade.
3. Place in the fridge for at least 30 minutes.
4. Sprinkle with sesame seeds before serving

Black rice

1. Place the soaked black rice in a sieve and rinse
2. Add the rice to a heavy-bottomed pot, add salt and 4 cups / 1l water to a boil. Reduce heat to a simmer, cover, and cook until rice is tender and water is absorbed, about 35 minutes. Remove from heat and let rest 10 minutes without lid

Preparation

1. marinate tofu
2. make the asian cucumber salad
3. cook the rice
4. julienne the daikon, slice the papaya and thinly slice the scallions
5. cut nori into strips
6. Add olive oil to a large frying pan on medium heat, add the mushrooms and fry for a 7-8 minutes, stirring occasionally. Remove from pan
Fry the eggs on one side on low heat, you want to keep the yolk loose.

Assembling
Place the rice in the middle of the bowl, then place everything else in small portions around the rice, top with the fried egg and nori.

serve with Sriracha if you fancy

Tip!
If pregnant it’s great adding food with probiotics like yogurt and fermented food like kimchi and sauerkraut. Probiotics, often referred to as ‘friendly bacteria’ may help your body fight off infections caused by ‘bad’ bacteria.

It’s recommended to cut down on soy products for toddlers and pregnant women. If you have chosen to not eat soy products this dish is as delicious without the soy and ginger marinated tofu.

Featured Side Snack Topping

Asian cucumber salad

October 25, 2015
Asian-cucumber-3

Asian-cucumber-2 Asian-cucumber

Recipe – Asian Cucumber Salad

Ingredients
2 baby cucumbers cut in halves and remove seeds (optional but it will be more watery with seeds)
1 cm fresh gingers thinly cut
1 tablespoon Honey (if vegan use agave sirup or brown rice sirup)
4 tablespoon Brown Rice Vinegar
2 tablespoon Soy Sauce
1 tablespoon Sesame Oil
1 tablespoon of Black Toasted Sesame Seeds
Handful of raw peanuts

Preparation
In a bowl whisk together honey, rice vinegar, soy sauce and sesame oil. Taste for seasoning.
Then add ginger and cucumbers to the bowel. Fold in the toasted sesames and allow salad to sit for 30 minutes or overnight
Top with crushed peanuts (optional) and serve!

Featured Side Snack

My basic hummus

October 25, 2015
Hummus-2

Hummus Hummus-3

Recipe – My basic hummus

(serves 2-4)

Ingredients
400 grams chickpeas (soak overnight and cook until tender)
1/4 cup olive oil
1/2 cup water
3 clove garlic
1 tbsp tahini paste
2 tbsp brown rice vinegar
2 tbsp cumin
Salt to season

Preparation
Add everything to a food-processor and run until smoothly pureed, then season with salt. Garnish with sichuan chili oil and pea sprouts (or use the the sprout you prefer)

Tip!

Hummus is great as a snack for toddlers. We serve it with cucumber sticks, snap peas, peppers and zucchini all cut in sticks. Will add carrots and celery later on as well but for my 17 months it’s still to difficult to chew.

If your baby or child has a sesame allergy you can leave out the tahini paste or substitute it with almond butter if there is no nut allergies.

Breakfast Dessert Featured

Blueberry Chia Trifli

August 9, 2015
Blueberry Chia Trifli

Blueberry Chia Trifli-1 Blueberry Chia Trifli-3 Blueberry Chia Trifli-2

It’s blueberry season here in Sweden and this is my first blueberry season here and it’s insane. Right now just outside my door I have so many fresh blueberries. There are so many I can’t even pick all of them if thats what I did for a living. Haven’t experienced anything like it but I feel so very lucky. We add these beautiful berries to everything we can…smoothies, crumbles, fresh and this trifili. Even the raspberries in the picture is wild…crazy right!?

Recipe – Blueberry chia trifli

Crumble

(1 large preserving jar)

Ingredients
1 cup cashew nut
1/2 cup almonds
1/2 cup sunflower seeds
2 tbsp flaxseeds
1 cup rolled oats
1/2 tsp ground vanilla
1 1/2 tsp ceylon cinnamon (important if you serve for toddlers check tip under recipe)
pinch of sea salt
3 tbs virgin coconut oil
2 tbs honey (use agave if vegan)

Preheat oven to 350°F / 175°C degrees

1. Add cashew and almonds to a food processor and pulse until the nuts are desired size (if served for toddlers be sure there are no big pieces of nuts and rather pulse it more than less) and add to a bowl.

2. Now add the sunflower seeds and flaxseeds to the food processor plus and add to the nuts.

3. Combine the rest of the ingredients and add to the bowl. Transfer the crumble to a baking dish.

4. Bake for 18-20 minutes until the topping is deeply golden. Let it cool and add to a jar until you need to use it.

Chia Pudding

(serves 4)

1 pinch ground vanilla
3 tbsp chia seeds
1 cup / 240 ml coconut milk (or what ever plant milk you prefer, almond milk would also be delicious)

Combine vanilla, coconut and chia seeds. Pour over the milk and mix. Set aside to soak for minimum 30 minutes or overnight in the fridge.

200g of berries

Assemble like this:

Layer berries, chia pudding and crumble. Repeat till your serving glass is full. Add roasted and chopped almonds on top and serve!

Good to know!
This is a great dessert to serve for the little ones. Just be sure to use ceylon cinnamon. Because coumarin is the liver-damaging element in cinnamon, but Ceylon cinnamon has much lower levels, on average, than cassia (cassia cinnamon powder has 63 percent more coumarin than Ceylon cinnamon)
That’s why it’s important to be aware of this issue since children with their much smaller bodies only can handle much smaller amounts of coumarin.

Tip!
Could also be served as a scrumptious weekend breakfast if you fancy.

Dessert Featured

Rød Grød

July 29, 2015
rodgrod-2

rodgrod

This is truly a danish classic. In Denmark it’s ‘rød grød med fløde’ very hard to pronounce [ˈʁœðˀɡʁœðˀ] for non natives and it means berry compote with cream. We found so many wild strawberries the other day on one of our walks and did eat a whole lot just as is and decided to make a compote out of the rest. Rød grød is epitome of danish summer.

Rødgrød – Recipe

500g of mixed berries (I used my wild strawberries, raspberry, cherry and peach)
2 tbsp honey (use agave if vegan)
2 tbsp psyllium seed husk
1/2 cup / 1 dl water
3 pods of cardamom grinded
1 cinnamon stick

Heat the strawberries, cherries, peach, cardamom, cinnamon and honey in a saucepan over low heat until berries begin to burst, 2 to 3 minutes.Transfer to a bowl and stir in psyllium seed husks (this will make the compote thicken) now gently stir in raspberries so they remain as whole as possible.

Cream – Recipe

1 can of coconut-milk

Chill the can of coconut-milk a couple of hours in the fridge. Add to a bowl and whip it.
Add the compote in a pretty deep plate and add the cream on top.
Scrumptious!

Featured Soup

Pea Gazpacho

July 29, 2015
peagazpacho (1 of 1)

peagazpacho (2 of 1) peagazpacho (2 of 1)-2

I love a cold soup for summer time. It’s refreshing and such a light dish perfect for a summer night when it’s warm and you crave something cold. This is so easy and quick to make (just remember the chilling time) and the onion cream with the wasabi really gives it a kick. The onion cream is also so delicious in sandwiches.

Pea Gazpacho – Recipe

4 pers

500g frozen peas
1/2 cucumber
1 avocado
5 cm daikon
1/2 fennel
3 cm ginger
6 cloves of garlic
1/4 cup / 1 dl olive oil
1 1/2 lemon juice + zest
3 cups of water
1 1/2 tsp sea salt
pepper

Blitz. Chill for about 30 min in fridge and serve with topping

Soup topping

Wasabi onion cream

3 large unions
2 cloves of garlic
2 tsp wasabi powder

Peel and cut the onions in half and add them to a tray and add the garlic cloves without peeling them. Drizzle with olive oil, season with salt and bake until soft around 40 min they need to be golden and caramalized. Add onions and wasabi powder to food processor and pulse until creamy. Season with salt and pepper.

Toasted sunflower seeds

Peeled cucumber

Featured Topping

Parsley Pesto

July 29, 2015
parsleypesto (1 of 1)

This is such a go to in my family. We almost always have pesto in the fridge. It really pep up a soup or salad and so great in sandwiches. Just a delicious condiment all in all. Let’s not forget pasta pesto, a real life saver if you come home late from work and need to whip up a real fast dinner. Cook the pasta add the pesto and voila! I call this the cheap version pesto (but not less tasty) since using parsley instead of basil and sunflower seeds instead of pine nuts which are so much more inexpensive choices.

Parsley pesto – Recipe (1 preserving jar)

180 g roasted sunflower seeds
180 g flat leaved parsley
110 g parmesan
4 cloves of garlic
juice + zest from 1 lemon
2 tbsp apple cider vinegar
5 dl olive oil
2 tsp sea salt
pepper
Add all ingredients to food processor and blitz until finely chopped. Season with salt and pepper.
Pour into your preserving jar and there you have it!

A tip is to freeze in ice-cube trays and take one cube out when needed if you don’t eat as much pesto as my family