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!