Your Every-Day Glutenfree & Wholegrain Oat Bread

(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: https://veganwealth.wordpress.com/2012/10/04/raw-happy-go-lucky-smoothie-and-almond-milk-kefir/

New Favorite RAW Müsli!

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!

(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!

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!

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!

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

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:)!

RAW Cheery-Cherry-(n)Ice Cream!

The coming Friday there is to be a big student party hosted by the School of Architecture at a venue here in town. The bar is called “Elephant-bar”, which, here in Denmark basically means that the students down lots of the infamous Elephant Beer, which is a type of beer with almost twice the alcohol amount as regular; same bottle size as your average beer bottle, just more of the hooch! Needless to say, the “Elephant-bar” quickly turns into a rather boozy experience for all participants! Luckily for me, I guess, with my PVFS and intolerance to gluten, I´m off the (elephant)-hook, as beer in general does not go too well over with my body;) Meaning, I am also off the hook with having the inevitable massive elephant-hangover the next morning! Hah! I plan on having a blast anyways, elephants or no elephants:)

As some sort of a soft pre-party for the event, me and my friend Kristian will be cooking and eating together at my place, indulging in some (very!)dry organic wine and lovely raw cuisine. I am thinking of whipping up some RAW Phad Thai, and a RAW chocolate mousse to go together with the following recipe, which I hope will be well received by my friend here. I guess I am rather positive it will be, actually, as Kristian is the most grateful and uncomplicated of dinner guests:) In preparation for friday, I, having a day off school today, thought I might try to make a part of the dessert before-hand, so as not having to do all the “un-cooking” AND getting elephant-ready friday afternoon! With a bit of free-styling, I ended up with this cheerful RAW Cherry (n)Ice Cream, and I am loving it! I am hoping the slightly sourly taste of the cherries would help balancing off the richness and sweetness of the chocolate mousse (I´ll post the end result saturday!)! Wish me luck!

(If you don´t have organic ingredients, do not worry about it, I am just slightly organic-fanatic:)!)

For the RAW Cheery-Cherry-(n)Ice Cream:

• 1 dl juice from organic, cheerful cherries (preferably freshly squeezed, and all the more cheerful)
• 1 dl full-fat organic coconut milk (preferably raw, if you can get that)
• 265 grams of frozen bananas (odd number, I know, but that was what I had stored in my fridge!)
• 1 tsp organic vanilla powder or approx. half a vanilla pod
• a pinch of Himalayan Salt

Just blend all ingredients well together in a blender, and store in an air-tight container in the fridge. Enjoy!

Decadent Raw Chocolate Bars

Who does not love chocolate?! This recipe kind of just materialized during its making, just simply starting with the coconut oil, agave and the cacao powder, adding ingredients along the way… It is really decadent, and not for the faint-hearted, as the amount of both Coconut Oil and Agave is fairly high, but I have also added a rather good range of nutrient-dense Superpower-Powders to sort of make up for the calorie content and the general richness of the chocolate bars, so you should not feel too guilty indulging in one (or more!) of these:) And; it´s also ingredients for a fairly large batch of chocolate:)!

Raw Chocolate Bars (of the very decadent, full-fat kind)

• • 12 T Coconut Oil
  • 8 T Agave Nectar
  • 8 T Navitas Naturals Organic Raw Cacao Powder
  • 2 T Navitas Naturals Organic Raw Lucuma Powder
  • 2 tsp Navitas Naturals Organic Raw Maca Powder
  • 2 tsp. Organic Raw Peruvian Carob (I used RawLiving by Kate Magic)
  • 2 tsp.Cayenne Powder
  • 2 T Navitas Naturals Organic Raw White Mulberries
  • 2 T Navitas Naturals Organic Raw Goji Berries
  • 3 tsp Vanilla Powder
  • approx.1 tsp.Himalayan Salt
  • 1 tsp Ceylon Cinnamon (or Cassia if you don´t have Ceylon)
  • 50 g.Navitas Naturals Organic Raw Cashew Nuts, roughly chopped
  • 50 g.raw unsalted Almonds, roughly chopped

Mix all ingredients together in a bowl, and spread evenly onto a baking sheet in a baking pan, and place the pan in the freezer to let the coconut oil do its job of solidifying the mixture into firm chocolate bars. When firm, cut the chocolate dough into pieces of your desired size, and enjoy together with a glass of cold Almond or Hemp Milk!

Organic London & a Raw Phad Thai

Long time no blogging…Iiiih, I have to do better on that front…But yes, I just spent a weekend with my mum in London a few days ago, and got very much foodie-inspired during our stay…(which perhaps is what has pushed me to; at last!!; create another post on my blog). After our first 2 minute stroll since arriving at our hotel in Kensington Gardens, we stumbled upon the lovely-lovely Planet Organic; the UK’s largest fully certified organic supermarket and thereby heaven on earth for a raw foodie and a organic-produce-interested person like myself…And; hah; Hugh Grant was also there to (most especially) my mums true delight; looking very much like himself, only a wee bit advanced in years…But he is definitely a man to age well, I would say…Very ripe. Ceaselessly in season.

But enough of that, and back to my Planet Organic experience, which, for a raw foodie situated in Scandinavia where organic supermarkets with a decent stock of organic and raw goods are rarely to be found, is something quite special…To sum it up, it all resulted in a serious shopping spree of powdered super foods (Maca, Peruvian Carob, Lucuma, Hemp and more powdered, raw love!) and delicious raw treats from Raw Living (Love these products! Yeey Kate Magic!!!), rather than, what I would presume would often be a more common girls-only-weekend-in-London-with-your-mum– result; Oxford Street clothing and shoe shoppin´till´you´re droppin´; leaving both my own and not to mention my mother´s suitcases literally bursting with raw living and loving foods! My mum described the scene as letting a child loose in the playground…I think she was right; I was definitely in my (raw) zone:)

Another raw food & organic produce-heaven run-in came the next day with the discovering of the epicurean vegan/raw food restaurant SAF at Whole Foods in Kensington High Street. What an experience that was…Every bit(e) of it tasted delicious, and the execution was indeed flawless…

Apropos the food at SAF; I got so tremendously inspired by both SAF and my many visits to Planet Organic, that I have been spending HOURS! in the kitchen ever since, with the latest creation; a Raw Phad Thai for myself and my mum this afternoon:) The sauce is adapted from Ani Phyo´s recipe here:

 http://www.youtube.com/watch?v=93LQW4XedfA

with a little tweaking and turning…My mum really liked it, and she has previously been a bit of a skeptic to the whole idea of raw food, so I think that this dish might be one of those “safe dishes” to invite non-raw foodies over for, maybe only minus the Nori sheets, which, from my experience does not become everyone. More Nori for me:)!

Raw Phad Thai

makes 2 servings

For the pasta:

• 4 carrots, julienned
• 1/2 zucchini, julienned
• 1/2 (or more!) fresh chilies, sliced thinly
• 1/2- 1 spring onions
• 1 red bell pepper, thinly sliced
• fresh coriander, approx.  a handful, roughly chopped
• approx.1 tsp Cayenne Pepper
• Himalayan Salt to taste

For the sauce:

• 1 heaping T raw cashew butter
• 1 T Tamari Sauce
• 1 T melted Coconut Oil
• the juice of 1/2 lime
• 1 tsp Agave Nectar

Mix all ingredients together in a bowl, and; after you´ve made the coconut-cashew sauce; mix that in as well. Add roughly chopped cashew nuts,coriander leafs, sliced chili and lime to finish off the presentation. I also laid the Phad Thai on a layer of Nori Sheets, and accompanied the dish with my first attempt at making raw bread, the recipe coming here!;

Bee(a)t that Bread!

• Almond pulp from 1 1/2 dl.soaked almonds from a batch of Almond Milk
• 200 grams golden flax seeds ground into flax meal
• approx.3-4 dl beetroot juice
• 2 T Tamari
• 1 tsp Cayenne
• Himalayan Salt to taste
• Sprinkle with white Sesame Seeds (optional)

Mix all ingredients together in a mixing bowl, and spread onto to a baking sheet (as I did, as I do not yet own a dehydrator), or on a Texflex sheet if you´re to use a dehydrator. Dehydrate until crisp!