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.
October 4, 2012 § 1 Comment
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;
- 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:)!
October 2, 2012 § Leave a comment
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!
July 6, 2012 § Leave a comment
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
July 5, 2012 § Leave a comment
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:
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!
May 20, 2012 § Leave a comment
(a)Simply Raw Parsley Pesto
- 100 grams raw, unsalted Cashew Nuts
- 1 pot of parsley, with stems
- 1 clove garlic
- 1 T coldpressed, rapeseed oil
- 1 T water
- Himalayan salt to taste
Place all ingredients in a blender, and blend until you reach a desired pesto texture (I find it to be good with a little bit of chuncky-ness to it). Enjoy with freshly baked bread, spread onto salads or use as a spreading for your raw veggie burger. ….Or whatever else you might fancy! I used it as spreading on a Gluten Free Wholegrain Roll (below) for lunch today, together with a large salad and a cup of Lupine Coffee (love that stuff! Lupine-love…).
April 18, 2012 § Leave a comment
So, it`s day 8 of Cleanse America here in Denmark, and although my spirit is strong as ever after 8 days of cleansing, I´ve seriously been in need of something sweet today:) This “Latte” completely cures my sweet-cravings, so if you´re in for something sweet for that sweet tooth of yours today, maybe this´ll do the trick?;)
The recipe yields one large portion, although I think some of you might find the sweetness and fullness of it generous enough for two:) My sweet tooth is at least sufficiently satisfied after about 1/3-1/2 cup!
The recipe is adapted from the Christmas Recipe E-book of raw food chef and naturopath Ida Kirk Foged of http://www.rawfood-livsstil.dk/, but reworked with Raw Licorice, Cinnamon and Ginger; three spices very dear to my heart:)
As for the recipe:
- 3.5 dl Almond Milk
- 2.5 T Lucuma Powder
- 1 T Raw Mulberries
- 2 small dates or 1 Medjool
- 1 T Chia Seeds
- 1 tsp Ground Cinnamon
- 1 tsp Raw Licorice Powder
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Ground Ginger
- 1 pinch Vanilla Powder
- 1 pinch Himalayan Salt
Blend all ingredients in a blender, pour into a glass, and let it rest for 10-15 min, allowing the Chia Seeds to soak and the latte to thicken. Enjoy!