Your Every-Day Glutenfree & Wholegrain Oat Bread

October 22, 2012 § Leave a comment

(Pictures to come!)

For the Glutenfree & Wholegrain Oat Bread;

  • 450 grams of Gluten Free Oat Bran
  • 200 grams of Flax Seeds
  • 100 grams of Sunflower Seeds
  • 100 grams of Sesame Seeds
  • 1-2 teaspoons of Himalayan Salt
  • 2.5 deciliter of Oat Milk Kefir*
  • 5 deciliter of regular Oat Milk
  • 20 grams of Psyllium Husks

Just mix all ingredients well together in a baking bowl, and pour the dough into a baking-sheet covered bread pan. Bake for approximately 40 minutes in a preheated oven holding 200 degrees Celsius. Enjoy with your spread of choice!

*For the Oat Milk Kefir, just follow the same procedure as with my Almond Milk kefir, to be found here: http://veganwealth.wordpress.com/2012/10/04/raw-happy-go-lucky-smoothie-and-almond-milk-kefir/

New Favorite RAW Müsli!

October 20, 2012 § Leave a comment

Another outcome of the cleaning-out-of-the-kitchen-cupboards event that took place in my kitchen yesterday; homemade, raw & gluten-free müsli with a sweet sweet aftertaste of luscious licorice! L-O-V-E!

(Photos to come here:)!)

Easy Raw Müsli;

  • 75 grams Golden Flax Seeds
  • 75 grams Sunflowers Seeds
  • 75 grams Sesame Seeds
  • 75 grams Shredded Coconut
  • 150 grams Almonds, roughly chopped
  • 100 grams Brazil nuts, roughly chopped
  • 150 grams Hazelnuts, roughly chopped
  • 80 grams Walnuts, roughly chopped
  • 75 grams Pistachios, roughly chopped
  • 200 grams Goji Berries
  • 4 teaspoons Licorice Root Powder
  • 3 teaspoons Vanilla Powder
  • 1 teaspoon Anise Seed Powder
  • good pinch of Himalayan Salt

Chop all the nuts roughly, and mix all ingredients together in a bowl. Store in a tightly lid glass jar.

Autumn´s-Soup-Supréme!

October 17, 2012 § Leave a comment

(Pictures will come here:)!)

Hearty-Sweet-Potato & Pumpkin Soup;

  • 450 grams of organic Sweet Potato (approx.three regular sized potatoes)
  • 1700 grams of Hokkaido Pumpkin (approx.two large Hokkaidos)
  • 4 cloves of Garlic, skin removed
  • 1 can of organic full-fat Coconut Milk
  • cooking water corresponding to the preferred liquid texture (I like this soup a bit on the thick side, and used approx.2-3 deciliter)
  • 1 T powdered Ginger
  • Himalayan Salt and freshly ground black pepper to taste

Peel the sweet potatoes and the pumpkins, and remove seeds from pumpkin kernels. Cut both the sweet potatoes and the pumpkins into thumb-sized chunks. Place sweet potatoes, pumpkin and garlic cloves in a casserole, and put to boil until they all turn soft. Divide and strain the cooking water from the vegetables (but make sure to keep some of the water!), and pour all ingredients over in a blender. Add the coconut milk, and amount of cooking water of your preference, and blend until smooth. Toss in the powdered ginger. Salt and freshly ground black pepper to taste. Enjoy:)

Mega-Omega-Gluten-Free-Bread!

October 17, 2012 § Leave a comment

Long title, but good tasting loaf of bread!

Now, when the new season is finally setting in, replacing the months of summer;(I am very much a girl for the colder seasons!); I love getting a good daily run in the local forest where the escalating atrophy of its trees and plants are really starting to show, giving the whole forest an almost magical, ethereal feeling. Following my run (and a good, warm and long shower I should add), I love snuggling up in my apartment drinking tea and having warm, hearty soups and freshly baked bread for dinner. And maybe, just maybe I´ll enjoy this whilst watching an episode or two of Downton Abbey;-)

One thing I do not like, though; regardless of whether it is fall or summer, (or winter or spring for that matter); is half-empty-half-full bags of nuts & seeds filling up my kitchen shelves. So, in an attempt to both get rid of all the bits & pieces to crowd my kitchen cabinets, and getting something edible out of them, I have now spent a couple of hours in the kitchen scraping everything together. One of the results is this gluten-free wholegrain bread.

(Pictures to be posted here:)!)

Autumn´s-Gluten-Free-Wholegrain-Bread;

  • 75 grams of raw Pumpkin Seeds
  • 25 grams of raw Sesame Seeds
  • 240 grams of raw Flax Seeds (40 grams of which ground in to flour*)
  • 2 deciliter of Oat Milk
  • 3 T good-quality cold-pressed oil (I used rapeseed, which was what I had)
  • approx.1140 grams of already-cooked, brown rice (odd number, but again; the point was to empty out the cupboards:))
  • 1 T Psyllium Husk
  • 12 tablespoons of water (*to be mixed in with the flax flour, creating a vegan egg-replacement)
  • 2-3 teaspoons of Himalayan Salt

Start by grinding 4o grams out of the 240 grams of Flax Seeds into flour. In a bowl, whip the flour gently together with the water by using a whisk. Add then all the other ingredients to the bowl, and mix everything well together until you get a sticky paste. Pour the dough into a baking-sheet covered bread pan, and bake in oven for 60-70 minutes at 200 Celsius Degrees.

Hey Hummus!

October 16, 2012 § Leave a comment

I am eating a lot of Hummus at the moment; good tastin´protein!; and thought I should share my basic hummus recipe on my blog here:) I am not a big fan of Tahin (so overrated!), so I always use smooth Peanut Butter instead! The Peanut Butter gives the hummus a good nutty flavor, and goes extremely well with the sweet nutty taste of the chickpeas. I am also no big fan of lemons as well, at least not when it comes to hummus, so that is also left out in this recipe;-) You still get hummus, though!

My Basic Hummus Recipe;

  • 75o grams organic chickpeas, drained (approx.3 cans)
  • 1 large T organic peanut butter (if you buy organic there should be only two ingredients; peanuts and salt, and not that BS palm oil or added sugar as many of the non-organic brands contain)
  • Himalayan Salt and freshly ground black pepper to taste
  • 1 clove garlic
  • Some fluid, approx.0.5 deciliter, either water or oat milk

Just blend all the ingredients well together until smooth in a blender, and you´re done! Keep refrigerated in a tightly sealed glass jar for about a week:)

Gluten-Free & 100% Whole-Grain “Rye”-Bread!

October 15, 2012 § Leave a comment

I have been feeling rather tired of lately, and although I believe raw, unprocessed foods are very good for us; as it contains the highest amount of nutrition possible; I am taking a slight break from eating all-raw at the moment. I think I overdid the amount of sugary foods I ate when eating a 100% raw food diet, like bananas(yum!) and dried fruits (ah, those dates and figs, I love you all!),which is not oh-so very good for my blood sugar levels, sending them all over the place, and leaving me feeling utterly lethargic. I love my dates just a little bit too much, I guess;-)

My diet is still 100% vegan (that does not change;-)!), and is all the same loaded with good-quality organic vegetables, and some raw nuts and seeds just as when I was eating 100% raw, but I eat more lightly cooked foods, the amount of fruit is significantly lowered, and I have swopped the high-sugar fruits with low glycemic fruits such as grapefruits, dark berries and the odd piece of apple. Right now this feels better for my body, so this is what I am going to be doing:)

In order to get my blood-sugar levels stabile again, I am taking measures into getting more 100% whole grains into my diet, which slowly release carbohydrates into my body´s bloodstream, giving me more balanced energy levels throughout the day. One recipe I have come up with in that regard, is this Gluten-Free & 100% Whole-Grain “Rye”-Bread. It both looks and tastes as your regular rye-bread, just without the glutenous flours and sour milk-starter*;-)

For the Gluten-Free & 100% Whole-Grain “Rye”-Bread (yields one loaf of bread);

  • 100 grams of raw and unsalted sunflower seeds
  • 100 grams of raw and unsalted pumpkin seeds
  • 200 grams of raw and unsalted flax seeds
  • 50 grams of wholegrain brown rice flour (to keep it all together)
  • 500 grams of gluten free, 100% wholegrain oats (big flaky ones)
  • 1-2 tsp of Himalayan Salt
  • 2 T Carob Powder
  • 20 grams of Psyllium Husk
  • enough water to get a sticky dough, or optionally; a combination of water and oat milk, or better; oat milk kefir to get those probiotics going!

Just mix all ingredients well together in a baking bowl, and pour the dough into a baking-sheet covered bread pan. Bake for approximately 40 minutes in a preheated oven holding 200 degrees Celsius. Enjoy with fresh hummus or avocado:)

RAW Happy-Go-Lucky-Smoothie! and Almond Milk Kefir

October 4, 2012 § 1 Comment

Just popped in to show you how I started my morning today, AND advice you all to do the same!

For the Happy-Go-Lucky-Smoothie:

  • 150 grams frozen organic bananas
  • 50 grams frozen organic blueberries
  • approx.3 dl of Almond Milk Kefir*
  • a drop of Vanilla Extract
  • 2 heaping(!) teaspoons of organic licorice powder
  • 1 teaspoon of RAW Cacao Powder (to get most out of the antioxidants in the blueberries and the cacao; they´re a powerful duo!)
  • 1 heaping teaspoon of RAW hemp seeds
  • 1 T Chia Seeds
  • a pinch of Himalayan Salt

Blend all ingredients together in a blender until perfectly smooth, and enjoy immediately in your favorite jar, sprinkled with plenty of Superpower toppings of your choice! I struggled deciding, and went for a total rainbow cocktail consisting of;

  • Maca
  • Licorice
  • Rosehip
  • Açai
  • Matcha
  • Hemp Seeds
  • Bee Pollen

* Almond Milk Kefir; As of lately I have been really obsessed with making almond milk kefir. The high level of the extremely-good-for you probiotics, makes Almond Milk Kefir (or any other nut milk kefir) a good addition to your superpower smoothies, as it aids in boosting your immune system, your metabolism and gives you a real energy kick! I´m hooked:)! And hey; it is also very good for your skin!

To make Almond Milk Kefir, I just empty 2-3 caps of probiotics into a bottle of Almond Milk, gently stir the probiotics in with the milk, fasten the lid of the bottle tightly, and let it magically turn into Kefir by leaving it on my kitchen counter in room temperature for 12 hours or overnight. Et voilá; Almond Milk Kefir! The next batch I will make, I´ll use so of the last batch´s living culture as a base for the new; approx.1 deciliter, which will produce an even more active culture!

For more on the topic of Kefir and its benefits, be sure to check out Health Coach Linda Wagner´s blog at; http://lindawagner.net/blog/2012/03/how-to-make-almond-milk-kefir/

BTW: If you did check out Linda Wagner´s blog on the topic; I like to make my kefir like the kefir I´m used to here in Scandinavia, which is really thick as full-fat milk! If you´re making the smoothie with Linda´s Kefir recipe, you might have to adjust the amount of liquid you put into it:)!

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