Browsing Tag

gluten free

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

Gluten free Pancakes

August 9, 2015
Glutenfree-pancake-3

Glutenfree-pancake-1 Glutenfree-pancake-2

Living a gluten free and refined sugar free diet still makes you crave a good ol’ american flap jack from time to time and this recipe doesn’t disappoint. This gluten free version  have plenty of texture and body and doesn’t leave you hungry soon after eating them because of the rolled oats and millet. For topping go bananas. Here I’ve added thinly sliced pear, whipped coconut cream and toasted chopped almonds but it could be so many other combinations.

Things we like as topping:

bananas
toasted nuts and seeds
agave sirup
brown rice sirup
bee pollen
preserves
berries (blueberries, strawberries, currants)
pomegranates
cashew cream
whipped coconut cream
shaved toasted coconut
cacao nibs

Recipe – Glutenfree Pancakes

(makes 10-12)
½ cup / 1dl glutenfree rolled oats
⅔ cup / 1 ½ dl millet flakes
½ tsp baking powder
½ tsp sea salt
1 banana
1 egg
1 cup / 2 ½ dl almond milk (or any plant milk you prefere)

Preheat your oven to 300 degrees.

Preheat oven to 300°F / 150°C degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. Whisk together all dry ingredients in a large mixing bowl
In a medium bowl, mash the banana and add egg and milk and whisk together. Add dry ingredients to the milk mixture and whisk until well combined
Heat a large skillet over medium high heat. Add about 1 tablespoon of coconut oil
For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
Once batter begins to bubble on the sides and the middle of the pancake, it’s ready to flip and cook until golden. Transfer to a heat proof plate and cover with another plate (heat proof) store in the oven to keep warm while you continue frying. Make sure pan always has enough coconut oil to coat the bottom, so add when needed
Repeat until you have 10-12 pancakes. Top with coconut cream and fresh berries and toasted nuts on top. Serve warm!

Recipe – Coconut cream

1 can coconut milk, chilled for 24 hours
Once mixture is chilled very well, open the can and scoop out the thick cream settled at the top. You will be left with a clear syrup you can use for smoothies
Add a pinch of ground vanilla and whip the coconut cream well until fluffy

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

Dessert Featured Snack

Nut Hemp Squares

July 19, 2015
IMG_7690

IMG_7691

These are seriously my saviour when I crave something sweet and need to steer away from refined sugar. They are so scrumptious and we often have them in the fridge. The raw cacao taste so good and the hemp protein makes you go a long way on these fellars. Great for an afternoon snack and the kiddos love them.

Recipe – Nut Hemp Squares

Dry ingredients
1 cup (160 g)  (use a mix of almonds, pumpkin and cashew)
1 cup (100 g) dried shredded coconut
1/2 cup (80 g) hemp hearts (shelled hemp seeds)
1/2 cup (50 g) hemp protein powder
4 tbsp chia seeds
1 pinch of sea salt

Wet ingredients
2 cup dates, pitted
3 tbsp coconut oil, room temperature
3 tbsp raw cacao powder
1 tbsp maca powder
1 tbsp beepollen
1/2 tsp ground vanilla

Preheat oven to 300°F / 150°C degrees
Roast the nuts in the oven until golden approximately 7 min. In a food processor pulse the toasted nuts and rest of the dry ingredients. If you’re making this for your toddler make sure that it’s processed leaving no large pieces of nuts. If you want it a little crunchy don’t over process. Place the mixture in a bowl and set aside. Add all wet ingredients to the food processor and run until smooth. Pour the wet ingredients over the dry ingredients and stir until well combined. Spread the batter evenly into a baking dish 6 x 10 inches/ 15 x 26 cm. Smooth out the top with the back of a spoon and make sure it becomes quite compact. Place in the fridge for about 30 minutes. Cut into squares. Store in an air-tight container. Will keep around a week in the fridge.

(adapted by Green Kitchen Stories)