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:)

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RAW Christmas

December 25, 2011 § Leave a comment

As a first, I tried out raw food for this year´s Christmas. In the last few weeks up to Christmas, I´ve been looking around a bit for raw holiday recipes that wouldn´t leave me to feel that my food was any less christmas-y than my family´s Christmas dinner.

I landed on Ida Kirk Foged & Ida Hjorth Sørensen´s “Ida & Ida´s Raw Jule E-bog”, a pamphlet containing 53 recipes, ranging from starters, beverages, mains, desserts, cakes and snacks. I found it really hard to decide on what to make, as choices were plenty, but ended up on making a Pumpkin-Hazel-Cranberry salad, and Nut-paté with Portobello´s, nuts, nutmeg and fresh spices, Cashew-Creme, and a raw adaptation of the (very!) Scandinavian Christmas dessert; riskrem or Ris al Amánde. The result came out like this:

And it tasted really good:)

The recipe pamphlet, “Ida & Ida´s Raw Jule E-bog”, can be bought from Ida Kirk Foged´s website

http://www.rawfood-livsstil.dk/

RAW Weekend Brunch

December 11, 2011 § Leave a comment

My raw weekend brunch of ricepaper-rolls filled with sweet bell peppers, cucumber, avocado, red chilies, hemp seed, coconut, spinach and plenty of fresh coriander and peppermint leaves, accompanied by Pea & Mint soup, RAW Mediterranean-style bread, Goji Berries and sweet chilies…Yums…

Pea & Mint Soup Recipe

  • 120 g frozen organic peas (left to thaw in the refrigerator)
  • 1/4 organic avocado
  • 0.75 deciliter of Almond Milk (or more)
  • A small handful of fresh mint leaves
  • Himalaya salt and black pepper to taste

Pour all the ingredients into a blender, and blend until smooth. Easy-peasy…

COLOR ME VEGAN!

Spicy Tomato Pepper Sauce

November 7, 2011 § Leave a comment

(Pictures coming soon!)

The recipe goes like this:

  • 1 Red Bell Pepper, diced
  • 1 small handful of Date Tomatoes
  • 1 date
  • 0.5 dl.Almond Milk
  • 1 good teaspoon of Lecithin powder (adds thickness)
  • 3 teaspoons of dried chili flakes
  • 1-2 teaspoons ground paprika powder
  • Sea salt to taste
Simply blend all ingredients well together so it´s all nice and smooth, and serve this burning, red-delight with e.g RAW Rice Paper Wraps, RAW Pasta dishes, or RAW Lasagna.

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