Author: Am

kale pesto

Pesto with kale and spruce sprouts

I love veggie spreads: hummus, pesto, tapenade; you name it. What’s also great about them is that you can experiment around a basic recipe almost endlessly. So, here is a recipe for an absolutely delicious kale pesto with a crisp, full flavour. Spread it on bread or seed cracker, serve with roasted vegetables or add to a pasta sauce. I understand that not everyone has spruce sprouts available (I collected and froze some last year) and while they add that sharp tangy edge to this pesto, they are not essential to make a savory pesto following the rest of the recipe.  Makes about 4 dl 150g fresh kale 2 tbsp frozen or fresh spruce sprouts 2 dl sunflower seeds 2 cloves of garlic (go on, throw in a third, if you love garlic!) zest and juice of 1/2 lemon 1 dl of olive oil (add more if needed) 1/2 tsp sea salt 1 tsp of honey Toast the sunflower seeds in a frying pan on high heat, mixing often as they roast quickly. When the …

life with less plastic: Shampoo & Soap

I thought I had been conscious about using plastic for years: I avoided taking plastic bags in shops and favoured natural materials when choosing clothes and home decoration items. But some months ago there was a big turning point for me. One evening, after I’d cleaned my face, my favourite moisturizer ran out. I had seen this coming and had a new pump bottle ready in the bathroom cabinet. As I threw the empty bottle into the trash bin it made a sound as it hit the empty metal basket. With the new bottle of moisturizer in hand, it hit me: That old bottle will never go away. It will never biodegrade, and even if it will be out of my sight when the truck comes to pick up the trash next week, it will never disappear. It will be one more piece of plastic waste and contribute to the ever-growing dumps or floating plastic masses in the oceans. It was a realization I couldn’t ignore and I decided to do more to reduce my contribution to …

tabouleh salad with cauliflower

Last week I made a tabouleh salad using Finnish organic quinoa. The end result was a sticky, gooey porridge. It got eaten, but not with a big smile. This time, I decided to try cauliflower instead and Yes, now we’re talking! This recipe is raw, simple and quick to make, so even better. Side dish for 4-6 people: 1 middle-sized cauliflower 1 small red onion or 1/2 of a bigger one 1/2 cucumber 2 large, firm tomatoes 1 bunch of  fresh flat leaf parsley 1/2 bunch of fresh mint juice of 1 lemon 1/2 tsp ground cumin salt & pepper to taste Wash and chop the cauliflower florets into fine pieces or use a food processor to grind it. Do the same with the peeled red onion, flat leaf parsley and mint. Mix them all in a bowl. Remove the seeds from the tomatoes. Chop them into small cubes and add to the mix. Cut the 1/2 cucumber in half lengthwise and scoop out the watery seeds part with a tea spoon. Cut the cucumbers …

6 years of 3Rooms+Kitchen

Thank you WordPress for reminding me, it’s been 6 years of 3Rooms+Kitchen today! 6 years ago I had just moved into my apartment on Rue Alfred Cluysenaar in Brussels. Since then it’s been 3 apartments and 3 countries, active and less active times with the blog. Life has been about searching: for my place, my professional calling, my passion. Maybe there is someone out there who has had the patience to follow me from the very beginning?! During these 6 years the changes in my life, my values and my interests are apparent. From busy and active city life to a more quiet, calm life in the countryside. The Dior pumps have changed into rubber boots, the brunches in busy cafes into gluten-free homemade breakfast enjoyed at our own rustic kitchen table. I got married. I left my job at the office, I took risks, I dreamed big. I struggled, I cried but I always somehow made it through, and grew. I’m still growing, and my life is looking more and more like me. I …

the nutty loaf

I’ve never been a big bread-baker but I’ve always loved those artisan breads that rustle as I break their crust with my fingers and smell their soft, airy interior…mmmmm. Well, since I went gluten-free about 6 months ago, I’ve been happy that I don’t live in Brussels anymore. The smell of warm bread, croissants and pain au chocolate that lingers on the streets would’ve been too much to take during the withdrawal period. So, since I chucked gluten, I’ve been mostly relying on expensive store-bought bread that is usually on the dry side, and on home made seed crackers. But I decided that this year, 2017, would be a year of gluten-free baking, of mastering the bread and pastries without wheat. Let’s start with this nutty loaf bread. This is the first attempt, so perhaps we’ll get back to this one later in the year. But all in all, it’s pretty good 🙂 Give it a try and taste for yourself! Makes 1 loaf of bread 3,5 dl gluten-free rolled oats 2 dl sunflower seeds …

reflections

Last night in a dream I was walking under the high ceilings of our Brussels apartment. My key still fit the door and the evening light was flooding in like it always did at dinner time. The house was empty, it was resting in the in-between, waiting for new life to put flesh on its bones. We leave something of ourselves behind when we leave a place, we stay there, even though we go away, someone said. Do those rooms, those streets corners, those cafés and market places carry my reflections? Can something in me be found only by going back there? What would such a meeting be like?

christmas meal for 2

This year we decided to stay home for Christmas, just the two of us. 2016 has been a busy year full of challenges and changes and it felt good to take some time to relax, enjoy good food, read and discuss and play some board games. I made a vegetarian version of the traditional Karelian hot pot using pulled oats and gluten/free ginger bread adapting my grandmother’s recipe, a childhood favourite. We were lucky to have some snow for the weekend and we took our boots out for a walk in the forest.  Wishing everyone peaceful and heartwarming holidays ❤

apple & lingonberry crumble

An easy apple crumble used to be my mother’s go-to dessert when I was a child. It always tasted best on Friday nights with a big scoop of vanilla ice cream on top. This warm dessert is perfect for this season as it has those flavours of the autumn harvest and christmassy cinnamon. Serves 4 the Base 3-4 sweet apples 0,5 dl frozen lingonberries 2 tbsp coconut sugar or organic raw cane sugar 1 tsp Ceylon cinnamon 1 tbsp of organic butter the Crumble 2 dl of organic, gluten-free rolled oats 70 g of organic butter 1 tsp Ceylon cinnamon 1 tbsp coconut sugar or organic raw cane sugar the Topping Whipped soy cream or oat vanilla sauce on top Other Non-stick frying pan & an oven dish 2 tbsp gluten-free breadcrumbs Heat the oven to 225°c. Using your fingers, butter the inside of the oven dish with butter and a thin layer of gluten-free bread crumbs. Wash and peel the apples. Remove the core & seeds and cut them in wedges. If you use organic apples, you …

small raw coconut-chocolate treats

I love raw deserts and especially the little raw balls, which we call “voimapallot” in Finnish; Voima means power or strength. Easy to make and just sweet enough, these small treats make a delicious desert or a snack on-the-go. I needed to make desert for a dinner party tonight. I had “nothing” in my cupboard, very little time and I need to go to the dinner straight after an evening yoga class. So, these little treats saved the day, they’re waiting for the evening in the fridge (expect those two that I absolutely needed to eat immediately, just to make sure they are ok 😉 ) This recipe makes 20 125 g pitted dates 0,75 dl coconut oil 2 tbs espresso coffee 1,5 dl gluten-free oats 3 tbs raw cacao powder 1 tbs chia seeds pinch of salt pinch of vanilla coconut flakes (or more cacao powder) to decorate Soak the dates for 30min-1h if necessary (you can buy dates that are soft enough to use as-is, but you might need to soak them in water, then squeeze …