a milk-free version of a rich, delicious whipped cream? Yes! 1 jar of coconut milk (refrigerated for at least a couple of hours) 2 tsp organic honey 1/4 tsp vanilla powder raw cacao powder according to taste (for a choco version) Scoop out the harder white coconut milk from the jar, leaving the clear watery liquid aside as this is not needed. In a large bowl, start whipping the coconut milk with an electric mixer. It will take several minutes before the coconut milk will start to change its consistency. Add the honey, vanilla (and sift in the raw cacao powder if you want to make a chocolate version). Keep mixing the coconut milk until you have a fluffy consistency. If your cream is too runny, place it in the refrigerator for a moment before serving on top of desserts, ice cream or whatever you can think of. For a vegan version, substitute the honey with agave syrup.
An easy recipe for healthier snacking. Whether it’s an evening on the couch or a party you’re planning for this weekend, these crisps will do the trick! Heat the oven to 175c, wash a bunch of kale (I had 3 big leaves, 3 medium sized and a couple of small ones) and pat them gently dry with kitchen paper or in a salad spinner. Cut the hard stalks away and tear the kale into big, crisp-sized pieces. In a mortar and pestle mix 1 tea spoon dried onion powder, 1/2 tea spoon dried garlic, 6 black peppers, 1/3 tea spoon of turmeric and 1/2 tea spoon himalayan salt. Place the pieces of kale on parchment covered baking tray. Spinkle some olive oil on top and give them a good mix. Then sprinkle your spice mix on top, bake in the oven for approximately 10 minutes, until the edges of the kale crisps become brown (but not burned) and they have a nice crunchy texture. Enjoy!
5 dl of frozen berries (blueberries & raspberries) 3 table spoons chia seeds 1 dl water 2 table spoons of coconut sugar or organic honey Let the berries melt. Mix the chia seeds and water in a bowl and leave for 10 min so that the chia seeds soak up the water, forming a jelly. Add the melted berries and sugar or honey, mix thoroughly. Store in the fridge and enjoy within a few days time. This goes well together with your breakfast yogurt, porridge, on pancakes, at brunch, and it’s simply yummy!
These easy-to-make, vegan seed crackers are perfect as a snack, as breakfast bread or even as a cocktail bite when garnished with a veggie spread and fresh herbs. 1,5 dl sunflower seeds 1 dl pumpkin seeds 1 dl crushed lin seeds 1-2 table spoons chia seeds 0,5 dl sesame seeds 2 table spoons poppy seeds 1 dl rolled oats 0,5 dl oat flakes 1 big table spoon of tahini (sesame paste) 2 dl corn flour 2 table spoons potato flour 2,5-3 dl boiling water salt & pepper Heat the oven to 180ºc and mix all ingredients except for the water in a bowl. Add the boiling hot water and mix well, cover the bowl and leave to sit for 10 minutes. Add water if needed, the mixture should be quite solid. Spread the mix onto a large baking tray covered with grease-proof paper.You can use a spatula to help you tap the paste evenly on the tray, making a thin, solid 3-5 mm layer. You can already cut the layer into squares as this might be …
4 beetroots – washed, peeled & cut into cubes 5 medium sized carrots, washed, peeled & also cut into cubes juice of 1/2 lemon 1-2 cm piece of ginger, peeled & cut into smaller pieces Mix all ingredients except for the lemon juice and use a juicer to make the juice, adding some lemon juice in between the vegetable cubes. This recipe makes about 0,5 liter of juice. Store in the fridge and drink within two days.
When joining the Vegan Challenge (website is in Finnish) two weeks ago and committing to a vegan diet for January, I was equally looking forward to experiment as I was nervous about cutting off cheese and eggs from my diet. I’ve been a lacto-ovo vegetarian for over 20 years, with a handful of meals with game or organic beef in the past five years, but I never tried to completely eliminate all animal-based foodstuffs before. My main worries were the protein and calcium intake and my impression of many meat and milk substitutes as being highly processed. During the first couple of days I found it a bit challenging to adapt to the new style of cooking. I’ve used ghee or butter for cooking and avoided vegetable margarine like the plague. But I had a big jar of coconut oil at home, so I started using that for cooking and continued to sprinkle olive oil over the cold dishes. I stocked up on organic tofu, chickpeas, lentils and beans for protein and filled the fridge with vegetables …
I’ve totally fallen in love with this simple infusion combining two ancient medicinal herbs. It’s the perfect relaxing beverage for the winter season. In addition to their soothing and relaxing effects, Chamomile can help alleviate fever and allergies and boost digestion, whereas Lavender stimulates circulation, acts as a tonic for the nervous system and has antibacterial and antiseptic qualities. And did I mention that this infusion tastes just heavenly? Just mix the two herbs in 50-50 ratio, infuse for 5min and enjoy. Please note that while some of the medical properties of these plants have been established and commonly accepted, the writer of this blog is not a medical professional; just someone who loves nutrition and learning about natural healing 🙂
Here is a seasonal root vegetables recipe inspired by a recent dinner at a friend’s place. Very easy to do, works well on it’s own or as a side dish. Take some Brussels sprouts, 1 yellow turnip (or swede or rutabaga all meaning the same), 2 turnips, 2 yellow carrots, some white cabbage and celery. Wash the Brussels sprouts and remove any yellow outer leaves, cut them in half. Peel the turnips, yellow turnip and carrots, cut them in cubes. Wash the cabbage and the celery and cut them in pieces. In a large bowl mix all the vegetables with some olive oil, salt, pepper and 1-2 teaspoons of herbes de provence spice mix. Place the veggies in a baking tray and cook in 175c for about 45 min. Check-in on them regularly to give the veggies a stir.
Simple and easy recipe for the Sunday brunch table. It makes a delicious lunch too or can even be served as a starter or tapas at a party!
Ingredients: 2dl red quinoa (uncooked) 1dl chick peas rinsed 1/2 cucumber cut in cubes 2 big seeded tomatoes 2-3 scallions 150 g feta cheese 2 tablespoons extra virgin olive oil 1 tablespoon dried oregano 1-2 tablespoons sun flower seeds ½ teaspoon of Himalayan salt 1 tablespoon of balsamic vinegar juice of half a lemon ½ teaspoon freshly ground black pepper broccoli sprouts (optional) Boil the quinoa according to the instructions on the pack (average 15-20 min) and set it aside to cool. Seed & chop the tomatoes in small cubes, chop the cucumber and the scallions. Crumble the feta cheese. In a big bowl combine all the ingredients except from the broccoli sprouts and mix them well together. Add the broccoli sprouts on top of the dish when serving. If possible, leave the salad in the fridge for an hour or two before serving, this will make the flavors more intense. Serves 4.