Sunday, 19 July 2015

Date muffins

Gluten free... vegan... sugar free...

Makes 4:
Oat flour (gluten-free - 3/4 cup)
Rolled oats (gluten free - 1/4 cup)
Baking powder (1 tsp) 
Coconut oil (melted - 2 tbsp)  
Date syrup (2 tbsp) 
Lemon juice (2 tsp) Rice milk (1/4 cup)

1) Preheat oven to 180ºC.
2) Mix together all ingredients in a large bowl.
3) Add the mixture to muffin thins.
4) Bake for 15 to 20 minutes.
5) Enjoy them simple or with a date syrup glaze.

Friday, 17 July 2015

Blueberry chia pudding

Roberts Berrie Wild Blueberry is an amazing and delicious drink as is... 260 blueberries with all their goodness and nutrition into a single serving... yummy!

If you mix in some chia seeds... you get this wonderful and delicious chia pudding :)

Serves 1:
Chia seeds (2 tbsp)
Berrie wild blueberry (200g)

1) Mix everything together. Let it sit in the fridge for a couple of hours and enjoy.

Thursday, 16 July 2015

Roberts Berrie Wild Blueberry

In Sweden one of the most beautiful and relaxing things one can do is walk near a lake surrounded by a forest... delightful, calm and gorgeous.
And after a long walk, Roberts Berrie Wild Blueberry was a great way to nourish and refresh.

Wednesday, 15 July 2015

Lingonberry Waffles

 Delicious :)

Serves 2:
Oat flour (75g)
Whole wheat flour (25g)
Water (200 ml)
Baking powder (1 tsp)
Olive oil (1 tbsp)
Agave nectar (1 tsp)
Dried lingonberries (10g)
Raw chocolate sauce (for topping)
(Waffle machine)

1) Mix all the ingredients in a bowl.
2) Leave the batter to "swell" for 5-10 minutes.
3) Preheat the waffle iron.
4) Cook the batter in the waffle machine.
5) Eat the waffles warm or room temperature, topped with raw chocolate sauce.

Tuesday, 14 July 2015

Falafel patties

Ewalie Falafelmix is a delicious combination of chickpeas and spices... easy to prepare with no additives.. just plain and pure ingredients. Organic, vegan and gluten free.
I had them done just by adding water (1 cup of falafel mix and 1 cup of boiling water = 3 patties) , let them swell for 20 minutes, shape burger sized patties and shallow fry them in olive oil... served on whole rye and oat bread with salted cabbage and some organic ketchup... yummy!

Monday, 13 July 2015

Fried rice with mushrooms, cashew and dried tomato

Amazingly easy and delicious.
Serves 2:
Jasmim rice (150g - cooked and cooled)
Mushrooms (200g - chopped)
Cashews (50g)
Dried tomato (1 - chopped)
Olive oil
Soya sauce (gluten-free)

1) Heat oil in a wok or skillet, add chopped mushrooms, cook them over medium-high heat for about 3 minutes. Add cashews, rice and cook for 3 minutes.
2) Add the dried tomato, season with soy sauce and cook for 2 more minutes, until warm.

Friday, 10 July 2015

Dark chocolate overnight oats

Ewalie's chocolate muesli... healthy vegan, gluten free and organic ingredients come together to create a decadent tasting breakfast or snack. Who says you can't have chocolate for breakfast?!
We taste it with plain soya yogurt... it was delicious but my passion for overnight oats drove me to made them overnight and the result was delicious!

Dark chocolate overnight oats

Serves 2: 
Ewalie Chokladmüsli (100g)
Rice Milk (240 ml - or other vegetable milk)

1) Stir everything together in a bowl. Place in fridge overnight.
2) Enjoy!

Wednesday, 8 July 2015

Broccoli and shiitake stir-fry

Dried shiitake mushrooms add an exquisite flavor to an homemade version of a Chinese classic.
Serves 2:
Broccoli (500g - cut into florets)

Rapeseed oil (2 tbsp)
Red onion (1/2 - thinly sliced)
Shiitake mushrooms (6 - dried, reconstituted in 1 cup boiling water for 20 minutes, sliced)
Garlic (1 clove, finely minced)
Ginger (1 tsp- grated)
Soya sauce (2 tbsp + 2 tbsp water)

1) Fill the wok or saute pan with about 1 cup of water, add the brocolli florets and bring to a boil. Cover and let steam until crisp-tender. 

2) Drain the brocolli, wipe the wok dry and return wok to the stove.  
3) Heat the wok over high heat and swirl in the cooking oil. When very hot, add in the onions and mushrooms and stir fry for 3 minutes. Turn the heat to medium, add in the brocolli, ginger and the garlic and quickly stir fry for an additional 30 seconds or until fragrant.
4) Stir in the soya sauce and the water, enjoy!

Tuesday, 7 July 2015

Strawberry Cashew Cake

Vegan summer pleasures :)

Serves 4:
Pecan nuts (75g)
Dates (pitted - 75g)
Rolled Oats (raw & gluten free - 25g)

For filling :
Cashews (raw - 100g)
Strawberries (6 - frozen)
Lemon juice (fresh - 2 tbsp)
Agave (2 tbsp)
Coconut oil (1 tbsp - melted)

1) Soak the cashews in a bowl of water for a couple of hours or overnight.
2) Add nuts,dates and oats to a food processor and blend until sticky.
3) Press the mixture into a lightly oiled pie plate, or some small cooking rings for individual portions.

4) Place in the freezer while you make the cashew cream.
5) Rinse and drain the cashews, add them and the strawberries to a blender with the lemon juice and agave. Blend until super smooth and creamy with no texture at all. Once you have achieved that you can add the coconut oil and give it another quick blend.
6) Spoon into the pie shell and freeze until firm.

Monday, 6 July 2015

Nordic Koivu Birch Sap

Nordic Koivu Birch Sap is nature's own recipe to enhance and restore your vitality, full of minerals, micronutrients and phytoncides... natural mild and fresh taste... simply pure Scandinavian nature in a glass :)

Sunday, 5 July 2015

Avocado and peach smoothie bowl

A great way to start the day :)
Serves 2:
Oats (50g - soaked overnight)
Peach (1 - frozen)
Avocado (1 - ripe)

1) Add all the ingredients in a blender and blend until smooth. Enjoy!

Saturday, 4 July 2015

Potato and Carrot vegan Latkes

A vegan and slightly altered version of Latkes :)
Makes 12:
Potatoes (250g)
Carrots (200g)
the Vegg (Egg replacer - equivalent to 1 egg mixed with 4 tbsp of water)
Oat flour (1 tbsp)
Salt (1/2 tsp)

Olive Oil

1) Peel potatoes and carrot and coarsely grate them.
2) In a large bowl, whisk the flour, the Vegg, salt and pepper together. Stir in the potato and carrot until all pieces are evenly coated.
3) In a medium skillet, heat 2 tablespoons of olive oil. Drop packed tablespoons of the potato and carrot mixture into the skillet and flatten them with the back of a spoon.
4) Cook the latkes over moderately high heat until the edges are golden, about 2 minutes; flip and cook until golden on the bottom, about 1 minute.
5) Repeat with the remaining potato mixture, adding more oil to the skillet as needed.

Wednesday, 1 July 2015

Banana & Strawberry soft serve

Raw, delicious, creamy and soft...
Serves 2:
Bananas (2 - ripe, peeled, sliced, frozen)
Strawberries (6 - frozen)

1) Place frozen bananas and strawberries in the bowl of a food processor. Pulse several times to break into smaller pieces, then turn on and run for about five minutes, stopping occasionally to scrape down the sides of the bowl. 

2) The mixture will start to resemble soft serve in a few minutes. Transfer to a bowl and place in freezer for about 15 minutes or serve immediately. (In the picture served with strawberry sauce)