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.
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.
Last Sunday I spent a lovely girls’ afternoon with my friend Marina here at home. While she was taking pictures of the apartment, I prepared us a little lunch. I’m not big into junk food but when in Belgium… The frites are just too good to ignore! So, as I had some frozen bio frites in the freezer, I decided to serve them with a Greek style salad. As I prefer to cook the fries in the oven, they often lack that wonderful crispiness. But this time I got an idea and it worked perfectly: First cook the fries in the oven, then heat a tablespoon of coconut oil in a wok pan, throw the fries in and let them fry for a few minutes, turning them regularly. This way you’ll get your crispy perfect Belgian frites without trans fat or cholesterol: Coconut oil is actually said to be good for you!
I don’t know about you, but I feel that when the season changes and the days get colder I need warmer, heavier food. Cabbage casserole is perfect for this season and I was lucky to have some Finnish lingonberries to go with it. For 4-6 people: 1,5dl brown rice, 4dl of water, 1/2 tea spoons of salt. 1 big onion, 1kg cabbage, 3dl of dark soy mince, black pepper, 1/2 tea spoons of marjoram, 1 table spoon of butter/oil, 1 table spoon rice syrup, 4dl vegetarian broth. Boil the rice with some salt until the water is absorbed in it. Let the soy mince puff up in some water and spice it according to your taste. Peel and chop the onion, cut the cabbage in small pieces. Fry the onion and soy mince, spice with pepper, marjoram and salt, put aside to a plate. Heat some oil or butter in a deep pan and add the cabbage. Let it cook until the cabbage becomes soft, season with the syrup. Mix the rice, soy and the …
Back home in Finland pretty much everyone I know has their freezer full of mushrooms and berries by now. Bottles and jars filled with homemade juice and jam are being labelled on dark autumn nights. I was lucky to get a small share of this season’s magic flown over in the suitcases of visitors. Chanterelle is a wild mushroom with a meaty texture and golden orange colour. It’s fruity aroma which comes best out when cooked with butter and cream is much appreciated by culinary experts around Europe. In addition this beautiful, precious mushroom is rich in vitamins C and D. Here is a simple pasta recipe to try at home. Clean the mushrooms and cut the smaller. In a large saucepan cook the chanterelles until the water from them is gone. Add 2 table spoons of butter and a chopped onion. Cook, stirring frequently for a few minutes. Add some cooking cream and just a little dry white wine. Let simmer over low heat 8-10min while you cook the pasta. Season with salt and …
What are Saturdays made of? Lazy mornings and healthy breakfasts, browsing the street and finding interesting little things, smelling flowers, riding the tram, shopping a little and enjoying good food. Curling up on the sofa and watching the pale pink evening sky. That’s what Saturdays are made of. Soy yogurt with home made granola (wheat bran, flax seed mix with walnuts and brazil nuts, chia seeds and spelt flakes) topped with blueberries together with whole grain rye bread and natural peanut butter. Atlantis Crystals was a new aquaintance to me. The little store had a wonderful selection of stones, beautiful jewellery, books, reiki candles, home decoration items and lights and lanterns; all reasonably priced as well. The two ladies behind the counter were very smiling and helpful and we walked out with a little necklace and a stone in the pocket. Time Flies A very light macrobiotic dinner with boiled short-grain brown rice and steamed carrots with baby spinach and horseradish with just a hint of olive oil and balsamic vinegar.
Since I’m busy packing, I have to make the most of every minute. I was trying to make a super fast pasta while my clothes were turning round and round in the machine at the laundrette. But once the pasta was cooked I had to run again to throw my laundry into the dryer. So, I ended up eating my lunch at the laundrette while listening to the humming of the machines. While I was eating my pasta from a lunch box, I remembered my favorite café in Saint Petersburg. At Stirka you could order drinks, delicious toasts and listen to live music while waiting for your laundry. I even ended up having a photo exhibition there. Those were the times… And for the pasta: Chop one onion and some garlic and fry them a bit in olive oil in a saucer. Add some dark soy mince (spiced with soy sauce, chili and paprika powder and salt. You should add some water to the soy mince 15min earlier, so it’s nice and ready to use). Then add …
I love Mexican food; not in the least because it offers many delicious options for a vegetarian. Nachos, tacos, burritos and quesadillas are at their best when shared with friends or family. Hopefully my recent experiments will offer inspiration to your home kitchen too! Vegetarian tacos with dark soya mince, kidney beans, onion, paprika and taco sauce. Served with home made quacamole, grated cheese and fresh salad. Oven warm tortilla chips with grated mozzarella cheese, sour cream, salsa sauce and homemade quacamole. Some ideas for ingredients.