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.
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
⅓ cup pistachios, shelled and unsalted
shaved toasted coconut
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
In chinese medicin the black rice has been known for being good for the kidneys, stomach and liver.
Recipe – My basic hummus
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
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)
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.
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.
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
500g frozen peas
5 cm daikon
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
Blitz. Chill for about 30 min in fridge and serve with 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