Browsing Tag

refined sugar free

Breakfast Dessert Featured

Black (forbidden) Rice Coconut Pudding

November 3, 2015
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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.

Featured Side Snack Topping

Asian cucumber salad

October 25, 2015
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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
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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.

Dessert Featured

Rød Grød

July 29, 2015
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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 Lifestyle Mocktails

Moctails – Blueberry Ginger Sparkle

July 19, 2015
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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.

Tip!
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.
Happy Friday!

Dessert Featured Snack

Nut Hemp Squares

July 19, 2015
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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)