Beetroot and Yellow beets – another multi dinner wonder

Beetroots are great!  And they turn your pee pink which is quite exciting in itself. 
I roasted some beetroots yesterday – for 3 hours at 150 degrees, skin on and just some olive oil and salt sprinkled on top.

Then yesterday I peeled a few – both yellow and red, which makes it so pretty – and added to a sallad with some goats cheese, a drop of honey, vinaigrette and some gently warmed walnuts – delicious.

Today I just chopped a 5 cm pf cucumber, a tomato, a few more beets and some vinaigrette – also delicious. Add some sausages or more cheese if you want it to be a bigger meal. I also added a few bits of thyme i forgot about yesterday!

The beetroots don’t look much cooled (that is an understatement), but taste great and last a few days in the fridge.

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Green Tomatoe Chutney…. oh soo much cheese has now been eaten

IMG_1742I LOVE chutney and the likes of Branson Pickle, but I know they are really just a jar of sugar. So I made my own version with agave syrup and it tasted really good!  I didn’t have very high hopes, I have now spent the afternoon ‘trying’ it so I now have to make more seed biscuits as I have run out…

Green Tomatoe Chutney – 3 jars – 1h plus overnight soaking

IMG_1734I had lots of green tomatoes and wanted to use them, an old red onion and 4 small apples off one of the trees in my garden. This is how I did it:

  • 1/2 liter of Green Tomatoes chopped
  • 1 chopped red onion (large)
  • 1 tbsp of salt

Mix the salt with the chopped onions and green tomatoes, cover in cling film and place in the fridge over night. The next day, drain but don’t rinse the onion and tomtaoe mix:

  • 1/2 dl of agave syrup
  • 2 dl of apple cider vinegar

IMG_1735Simmer these two so the agave is dissolved then add:

  • Chop up 2 dl of raisins
  • 2 apples – chopped
  • After 10 minutes add the drained but not rinsed onion and tomatoe mix
  • 1-2 dl of water to give it the right consistency

Simmer for minimum 1 hour – preferably more. Place in jars – steralise these by cleaning them properly and then place them in an oven at 140 degrees for a minimum of 10 minutes.

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Brownies – with chickpeas (albeit no one will ever know…)

I made brownies the other day – I am also starting to realise that most of my receipes are snacks or treats.  But I do think eating well is much easier i.e. fish or meat with vegetables and sallad is always tasty and easy.  Not sure if people agree?

Anyway these brownies are great as they are really ‘fudgy’ and gooey and contain no gluten, no dairy or refined sugar.

Chocolate Brownies – oven at 175 degrees C 

  • 2 tins of chickpeas – rinsed
  • 2 eggs
  • 1/2 dl coconut sugar
  • 6 tbsp of cacao
  • 1 tbsp of coconut oil
  • 1 tsp of baking powder
  • 150 grams of dark chocolate (70%+)
  • large pinch of vanilla
  • large pinch of salt

Melt the chocolate and the coconut oil and whilst this is melting blitz all the above ingredients. You don’t want there to be lumps of chickpea!  Add the melted chocolate and oil mixture and place in an oven proof dish – I used one about 20×25 cm.

For the topping:

  • 50 grams dark chocolate (70%) chopped
  • maldon sea salt – or as I did in this case used Saltverk Licorice Salt – I would add around 1 tsp.

Bake in the oven for about 15 min – keep an eye on it you want it to be gooey!

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Chocolate Mousse/pudding

Today has bee a beautiful day and I was actually in Stockholm seeing how pretty it is.

Stockholm2I am rather pleased that my daughters friend ate my avocado based chocolate mousse/pudding.  I don’t want to call it a mousse as it is heavier than that, but they both loved it.  Her friend thinks we eat crazy things so I had bowed down and made pasta (spelt, wholemeal which my kids love) … she did not.  And of course the joy of kids they are VERY honest.  But then I redeemed myself!

  • 1 banana – ripe
  • 1 avocado – ripe
  • 2 tbsp cocoa
  • 2 tbsp of agave

For adults I add a pinch of salt and reduce the agave.  This filled 2 espresso cups so enough for the three children.

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Sweet Potatoe pancakes – Great Breakfast

This Sunday it rained like never before hence me and my girls experimented a little in the kitchen.  We made chocolate mousse/pudding, sweet potatoe pancakes and salted caramels, which we changed completely as I didn’t think they tasted at all like salted caramels. sweetpoaotoepanncakes

Sweet Potatoe pancakes – makes 6/8 small pancakes or drop scones as some may call them (plättar in Swedish)

  • Cook one peeled sweet potatoe in chunks and then add:
  • 1 large egg
  • 1 dl oat flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • Milk to make it panncake batter thickness (almond milk is fine)
  • pinch of salt

Blitz all of it in the mixer, food processor or similar and the cook in plenty of butter or coconut oil if you want to be dairy free.  I ate mine with butter, one daughter with honey, the other with lemon juice. Everyone was happy!

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Kale (Smoothie +) – more than just something to kill off in the fridge

I love kale… or maybe I more love the fact that it is so healthy and that means I love it a little more!

Kale in a smoothie:

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My morning smoothies are pretty standard but when there is kale I add it. So yesterday morning I had Kale, banana, lemon juice, spirulina, raspberry smoothie (with water for the right consistency).  Felt like I was virtuous all day.  I also added 1/3 of a nectarine. I bought 4 organic nectarines… this is what was I able to save after less than 24 hours. Very annoying – but with kale in my system I could brush it off.  I have a new compost in the garden hence I even felt good throwing the rotten fruit in there (well ish).

The thing I forget about kale is that it is delicious with a piece of meat cooked down with a nob of butter, some lemon juice and plenty of salt and pepper.  Add some bacon or chorizo and you have a meal in itself.  It also works as sallad – much more flavour.  This means that none of the kale will go on the compost heap.  But as I have lots of apples falling off my trees there is no problem filling my compost.  This has also led me to another breakfast however with cooked apples, some yogurt (or not) and my muesli.

My garden is fabulous – I am also getting better at not killing things albeit there is a very big whole where the rhubarb was….

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Chocolate Mousse

I read on Kostdoktorn today about dairy free chocolate mousse where the only sugar comes from 70% dark chocolate. A recipe I made long before I started to eat less carbs and no refined foods (saying none I may be being a bit enthusiastic but a lot less than before is honest).  I had almost forgotten about my chocolate mousse until I read this.  It is super easy and really tasty.  Sometimes I serve it with a few raspberries, of course you could have some whipped creme if you are not dairy adverse either.

Ingredients are for 4:

  • 5 eggs (beaten to stiff peaks)
  • 100 grams of dark chocolate – 70% cocoa (melted)
  • pinch of salt

Beat the egg whites to stiff peaks

Add the melted dark chocolate – add one or two egg yolks if you want it a bit sturdier, with just egg whites it is very light and fluffy.  Just ensure you don’t whip in the chocolate and remove all the air of the egg whites – make sure it stays fluffy.  Pop into portion pots and refrigerate at least 30 min before eating.

No dairy and very easy! Enjoy – I haven’t made it for a while so will have to do so and post a picture.

Using Quinoa – Veggie lunch

Someone asked me if the activated quinoa was so super duper I am now a new woman. To be honest I don’t really know but it tastes great.  I did find A LOT of information on line but in short I think the below may satisfy the basics of the benefits:

Quinoa has the most protein out of any other grain. Activated it is also full of nutrients like iron, potassium, riboflavin, niacin, zinc, magnesium, fibre, vitamin B6 and vitamin E.  However I am not so scientific I try and eat well in order to feel good – and if it doesn’t taste good it can be super healthy and still a no go.

For lunch today I thought I better eat some of my now magic quinoa so I chopped:

  • 1/4 of a red chilli
  • 1/2 a spring onion /scallion
  • 1/4 of a red pepper
  • 1 big leaf of kale
  • 4 cm or so of courgette/zucchini (I actually grated this)

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To this I added 2 dl of cooked quinoa, an egg, salt and pepper as well as 1 tbs of tamari. Then I fried it in a pan for 5-7 minutes in a little oil and then I served it as is with a little herb salt.  I just did a 12km run in the sun so feeling proud of myself and a little salt deficient. I don’t think it will win most beautiful meal or anything but it was delicious!

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Coleslaw

I think one of the best things to go with ulled pork or  proc chop is a nice coleslaw.  Also this uses the white cabbage which is something I always (well almost always) have at home.  To make it I tend to use:

  • 2 tbsp greek yougurt
  • 2 tbsp mayonnaise – if you don’t eat dairy just use all mayo)
  • juice of half a lemon
  • 2 tbsp olive oil
  • 1 tsp dijon mustard salt and pepper
  • salt and pepper to taste

Into this I then chop white cabbage, carrots maybe some pepper if I have it – sometimes I have raisins on top sometimes not! Delicicoleslawous and so simple.

Tacos and Ice Cream

This morning was another wet and non summery morning hence I made some seed bread and some ice cream. Our neighbours have hens which we are looking after hence I had 4 VERY fresh eggs to use.  I am ridiculously proud of the fact that for nearly 2 years I have had home made seed bread (or frökex) in the house.  Makes me feel like a domestic godess which is quite a nice feeling.  To make the ice cream (which is not dairy free i´this tie sorry!) I did the following in the morning and the kids had it in cones after dinner.

Vanilla Ice Cream

  • 5 dl of whipping cream (40% fat) – whipped firmly
  • 4 eggs
  • 2 tbsp of birch sugar
  • 2 tbsp of coconut sugar
  • 1 tsp of vanilla

Whip the eggs, sugar and vanilla and add it ot the whipped cream (you can use the same utensils!).  I was rather fancy in my domestic bliss that I then churned it for 25 min in the ice cream maker.  If not just mix it after 15 in in the freezer.

Of course you can skip the vanilla and ad fresh raspberries or something else…. I served this is cones (bought in the shop with gluten sugar the whole lot… easy and very happy girls) if I hadn’t been so tired from doing very little for the rest of the day I would have made chocolate sauce to go with it – it is very easy to make ‘healthily’. I include a picture below – excited girls means very little focus – sorry!

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BEFORE the ice cream we had tacos – another thing that is very easy to make without any bad stuff in it. I fried the mince with my taco mix.  Then I made some guacamole with 2 avocados, some lemon juice, salt and pepper and dried chilli.  Salsa with dried chilli, olive oil, salt, pepper and lots of chopped coriander and then served it in an ice berg lettuce leaf with grated cheese, creme fraiche, chopped cucumber, jalapeno’s.  Really tasty and so easy and easy to make dairy free or vegetarian. Face it guacamole is good with anything!

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