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
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.
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
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.
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.
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.
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.
Here is one of my favorite summer mocktails. Since my body is so sensitive I can’t really drink alcohol….will happen I sip a glass of champagne at a wedding but thats about it. But you know after a long week a Friday cocktail sounds like the best idea ever and is such a great ritual. I feel much more fancy with this chucked in my hand than a glass of sparkling water.
Blueberry Ginger Sparkle – Recipe
1 small handful of blueberries 3 cl ginger sirup crushed ice top of with sparkling water
stalk of rosemary as garnish
Ginger Sirup – Recipe
1 cup agave or honey
1 cup water
5 cm ginger peeled and cut into pieces
Peel the ginger, slice it into small pieces. Bring the agave and water to a boil. Add ginger and bring to a simmer. Remove from heat, and let steep for 30 minutes. Pour syrup through a fine sieve into an airtight container. Refrigerate up to 1 month.
Great if you wan’t to feel festive but don’t drink alcohol.
Love to sip on this when it’s Friday after work to celebrate it’s weekend.
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
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
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.