All posts tagged: food

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 …

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, …

Picnic day in sunny Stockholm

A day spent out in the sun, breathing in some Scandinavian sea air, eating delicious food (Raw lasagna and green juice from Cleansing Days were heavenly). Then yoga, reading and a game of cards. When a couple in their eighties rolled out their picnic blanket next to us and took out a bottle of bubbles and strawberries it was official: We’d found The Good Life.

hotdogs & hippies

After a delicious organic breakfast at our hotel we stepped out into the less than perfect Copenhagen summer with an umbrella and a flask of jasmin green tea and set forth in search of hotdogs & hippies. Our walk took us through the high streets, canals and bridges of the old town all the way the free-city of Christiania. After passing through the drug centered promenade we found ourselves surrounded by creative residents fixing their boats, working on their gardens or simply chilling out in the quiet surroundings of this creative community. I laid out my mat by the lake and took a few moments to savour the unique atmosphere provided by the picturesque surroundings and the fresh rain-cleansed air before I began my familiar practice. Christiania has many small cafes and eateries to explore and we found a perfect afternoon pick-me up at Morgenstedet.                                     The whole community is overgrown, with nature allowed to run free much …

courgette pasta

Pasta is comfort food at it’s best, right? Too bad it often leaves us with an over-full belly and a guilty conscience. Yesterday I finally got myself a vegetable spiralizer (Spirelli from Gefu) and Oh it certainly was 20 EUR well spent! As we were turning this crispy, creamy pasta around our forks, it was hard to believe we were eating mostly raw veggies. So I needed to share this discovery with you immediately. Summer night comfort pasta, here it comes: pasta: 2 courgettes (cleaned and 1 cm from one end cut off) creamy sauce: 1 soft avocado 2 tbsp cashew nut butter a generous squeeze of lemon 2 sprigs of fresh mint 1-2 tbsp extra virgin olive oil salt & pepper toppings: 4-6 stalks of asparagus, washed, trimmed and cut into 2-3 cm pieces. 1 small onion, peeled & chopped 3 big cloves of garlic, chopped or crushed butter to cook 6 sun-dried tomatoes, chopped Spiral the courgettes into noodles. If you don’t have a spiralizer, you can use a peeling knife to make thin slices …

sunny side salad

As the weather is warming up, my warm soup lunches are turning into colorful salad picnics outside. This simple salad works on it’s own or as a side dish. It’s crunchy, it’s sweet and it’s summery! Here is what you’ll need: 3 medium sized carrots 2 ribs of celery a handful of radishes 2 tbsp of sesame seeds a generous handful of seeds (sun flower & pumpkin) a handful of raisins juice of half a lemon and juice of half an orange extra virgin olive oil to taste (1-2 tbsp) Wash, peel and grate the carrots into a bowl. Wash and chop the celery into slices, wash & slice the radishes. Throw in the rest of the ingredients and give it a good mix. This recipe is enough for 2 people, or 4 if used as as side salad.

nutty breakfast bars

I always avoided commercial breakfast bars as they usually have a lot of hidden sugars and other unnecessary ingredients in them, even the ones with the word “healthy” or a picture of a slim female figure on them. Again, homemade is better. These easy-to-make breakfast bars make an energy-boosting breakfast, but they work equally well as an afternoon snack. Did I mention that they taste gorgeous? Well they do! Nutty Breakfast Bars 4 dl rolled oats 2 dl nuts & seeds (I used walnuts, cashew nuts, pecan nuts & sunflower seeds) 200 g pitted dates 0,5 dl honey 0,5 dl natural peanut butter vanilla & cinnamon to taste Soak the dates for 30 minutes and while waiting, heat the oven to 175c and toast the oats in the oven on a parchment covered baking tray for about 10-15 minutes. Sprinkle some vanilla powder & cinnamon on the oats once they are out of the oven. Turn off the oven, mix the honey & peanut butter in an oven proof bowl and let them melt in the remaining …