All posts tagged: cooking

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 …

supergreen summer smoothie

I decided to start the day by throwing a variety of greens and fruits into the blender to create a super-duper creamy green smoothie. It worked out so well that I needed to share the recipe. Don’t worry if you don’t have all the ingredients, you can experiment with nettle, celery, Chinese cabbage, frozen spinach… If you like your smoothies sweet, try adding some pineapple, apple or honey. Here we go (for two): a generous handful of sliced cucumber 1-2 leaves of kale handful of baby spinach juice of half grapefruit 1 kiwi (don’t use the skin) 1-2 crispy salad leaves half an avocado piece of ginger, chopped a few fresh spruce sprouts (if available) 1,5 dl oat milk (or almond/rise/soy) Throw everything into a blender, work it until smooth, pour into glasses & sprinkle with coconut flakes.

easy beetroot salad

Back, at last! New computer, new Photoshop subscription and new energy. Luckily I had stored the photos from the past couple of months on my camera, so I can start sorting them out now 🙂 Let’s start with an easy-to-prepare goat cheese & beetroot salad recipe from a sunny lunch at the Finnish Archipelago a few weeks back. You could serve this hot or cold, it’s not crucial to have all the ingredients either, feel free to improvise – that’s all part of the relaxed holiday cooking, right? For 2: 1-2 pre-cooked beetroots, cut into thick slices. piece of goat cheese cut into 6 generous slices two slices of dark bread (we had a traditional archipelago bread, but use a bread you like and toast it before constructing the salad if you prefer) 1 scallion washed & sliced pine nuts (optional: toast them in advance on a pan) liquid honey fresh thyme Drizzle some honey over the bread and place a slice on both plates. Start building the salad, alternating between the beetroot and the goat cheese, …

Green Soup – Broccoli & Co.

No better day to Go Green than today. Happy Saint Patrick’s Day, here’s a simple green soup for a healthier liquid fuel to get you through the celebrations. Main ingredients are broccoli, fennel and celery and it’s ready in 15 minutes. Broccoli, Fennel and Celery Soup 2 medium broccoli heads, washed & cut into florets 2 small fennel bulbs, washed & cut into pieces 1 stalk of celery, washed & cut into pieces 1 yellow onion, peeled & chopped 1-2 cloves of garlic, peeled & chopped 1 vegetable stock cube black pepper salt to taste 1 tbsp organic butter water In a large saucepan melt the butter and throw in the onion. Simmer over medium heat for a minute or two, then add the garlic and stir for another minute. Add the broccoli, fennel and celery into the saucepan, cover with water and mix in the vegetable stock. Turn the heat up and bring to boil. Let the soup boil for about 10-15 minutes, occasionally stirring, until the vegetables start to soften. Mix in a blender …

raw berry cheesecake

It’s only since I got into raw dessert-making that I fell in love with “baking”. Before I rarely bothered to bake fluffy muffins or death-by-chocolate brownies, but now I’m more and more into sweet things. The great thing is that these recipes are easy to make, actually good for you and don’t give that sugar-high followed by regret like those brownies and cakes so often do. So, here is my first cake recipe, which is sugar-free, gluten-free, dairy-free and if you substitute the honey with agave syrup or another sweetener, it’s 100% vegan too. I hope you enjoy it. Base 1 dl almond powder (or peeled almonds) 2 dl pecan nuts 1 dl coconut flakes (unsweetened) 16 dates (soaked for at least 4 hours) pinch of salt Using a food processor, mix all the ingredients into a thick paste (I used my Jazzmax juicer which has a function for turning nuts & dates into a paste). Press the mix firmly and evenly into a springform cake pan and put it into the freezer. Next, make …

raspberry white chocolate bars – raw recipe

Happy Women’s Day everyone. Here is a raw white chocolate bar recipe for every sweet tooth. And it takes just a moment to make (and a little more time to freeze, but they’re so worth the wait)! 1,5 dl melted raw organic cocoa butter 3 dl organic coconut flakes 2 generous tbsp cashew nut paste 4 tbsp organic honey 1/4 tsp ground vanilla a few freeze dried raspberries, crushed Melt the cocoa butter over steam, pour into a blender together with the coconut flakes. Blend until a paste forms. Add the rest of the ingredients except for the raspberries and blend again. Pour the mixture into chocolate molds or into a square baking dish lined with parchment. Sprinkle the raspberries on top. Freeze for a couple of hours and take out 5 minutes before cutting into pieces and serving. Yum!

parsley pesto

For a long time I wasn’t a big fan of parsley. I have to admit that this green garnish was often left on the side of my plate after dinner, but little by little I’ve made friends with parsley and this pesto recipe makes it finally easy to love! It’s ready in minutes and delicious on pizza or pasta, as a salad dressing, sprinkled over some roasted vegetables or on your favorite veggie burger. You can try adding some to your bread dough or use it as a spread on sandwiches. 1 big bundle of fresh parsley (rinsed and ends of the stalks cut of) 1-2 tbsp pine nuts 1-2 cloves of garlic (depending on how much you love garlic) 1 dl extra virgin olive oil a squeeze of lemon juice salt, freshly ground pepper and thyme to taste Chop the parsley into smaller pieces. Chop the garlic into pieces as well. In a blender blend the parsley, pine nuts, garlic and the olive oil. Add the lemon juice and spices and mix well. Store in the fridge …

whipped coconut cream

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.

easy chia jam

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!