TRIP TO PARMA WITH BARILLA

'GOOD FOR YOU, GOOD FOR THE PLANET'

In the beginning of the month of June, a group of bloggers, we had been invited to Parma (Italy) to get to know the company Barilla. It was such a great experience! We have been at their basil and durum wheat fields, plant sauces, head office, pasta production factory... we had meetings with professionals that work just not only on the development of good quality products, they also think in sustainability (this is the part that i like the most!)

This company actually had started as a family business and now they are huge! The secret, their passion for food. They like to create their products with good quality ingredients, simple recipes, with homemade taste... The company had already turned 140 years old, and with this their main focus had become 'Sustainability'. How do they do this? For example, lately they had reduced the water consumption, replaced palm oil in all bakery for vegetables oils (sunflower), supporting farmer production, creating products free from pesticides, GMO free, producing sustainable durum wheat, half of their electric power comes from renewable sources... They have been very transparent with us, letting us see closely how they elaborate their sauces and pasta.

It has been an experience for the senses, the smell of the basil plantation, the colour and textures at the durum wheat fields, the smell of the fresh made pasta and tomato sauce.. Something to remark as good Italians, i guess, their passion for good food! Actually, we were enjoying great meals during the trip and by the way they have also a gluten free line of products!

Recipes Ideas: 

Potato Salad with Genovese Pesto

  • Cooked potatoes
  • Cooked green peas
  • A handful asparagus 
  • A bunch radishes
  • Fresh basil leaves
  • Olive oil
  • Sea salt & black pepper
  • Barilla Genovese Pesto

Cut the cooked potatoes into halves, place in a tray with the cooked green peas. Sauté the asparagus with some olive oil, sea salt and black pepper. Wash and slice thinly the radishes. Add the asparagus, radishes and the basil leaves into the tray. Combine the salad mix with some spoons of Barilla Genovese pesto, olive oil and sprinkle some sea salt and pepper.

 

Veggie Balls in Basil Tomato Sauce

IMG_3540.JPG

(18 veggie balls)

  • 1 cup cooked quinoa
  • 1 can cooked chickpeas
  • ½ cup grated flax seeds
  • 65g spinach
  • 1 garlic clove (chopped)
  • 2 tbsp buckwheat flour
  • 2 handful fresh basil
  • Sea salt & black pepper
  • 1 jar Barilla Basil Tomato Sauce

Place the cooked chickpeas in a big container and smash by using a hand mixer. Add the cooked quinoa and the grated flax seeds. Now add the buckwheat flour, sea salt and black pepper. Sauté the spinach and the garlic in olive oil. Combine the spinach, garlic and the fresh basil leaves chopped into the mix. Make small balls by using your hands (keep your hands clean, refreshing them with water from time to time to make easier the process). Heat a healthy amount of olive oil in a pan and fry the balls until they start to golden. Add the Barilla Basil Tomato sauce and cook with the veggie balls for just a couple of minutes. Serve the veggie balls perhaps with a plate of pasta, drizzled with some olive oil, sea salt and a pinch of red chilli flakes.

CARROT & KALE VEGAN FRITATTA

'WHAT WE EAT MATTERS MORE THAN WE THINK'

 

  • 270-300g organic hard tofu, GMO free
  • 4-5 carrots
  • 2 green kale leaves
  • 1 big yellow onion or 2 small
  • ½ cup plant milk (almond, cashew, coconut...)
  • A handful fresh herbs (basil, oregano, parsley…)
  • 6 tbsp polenta flour
  • 1 tbsp arrowroot powder
  • 1-2 tsp turmeric powder
  • 2 tsp garlic powder
  • Lemon zest
  • Sea salt & black pepper
  • Olive or coconut oil
  • Fresh sprouts, greens, herbs (to garnish)

The other day i was sharing some words on Instagram Stories about my thoughts regarding Social Media and the fact that we get caught in many things that actually they are not as important as we think they are. In other hand, there are things that we should have more often in mind. I saw this incredible documentary Before the Flood, that i really recommend everyone to watch, and how much we need to make a change to save our Planet. Sometimes i think that my work is not that valuable in terms of helping others. But watching this really make me realise that inspire other people to eat healthier (organic, friendly oils, unprocessed foods, no meat consumption...) and creating your food from scratch... it is a small contribution that we all can easily do! If we all become more aware about our actions and decisions, regarding for example what we put in our mouths, how much electrical energy we use, recycling, what kind of products we buy and consume...the Planet would be happier and a lot of problems could be avoided. 

Preheat the oven to 175°C. Peel and cut the carrots and the onion. Place the carrots and onion in a food processor and chop thinly. Clean and cut the kale leaves. Heat some oil in a pan and sauté the chopped carrots, onion and kale. Sprinkle some salt and pepper.

In a big bowl, using your hands make small crumbles out of the tofu. Add the sautéed vegetables into the bowl, the polenta flour, arrowroot, garlic and turmeric powder. Stir with a spoon or rubber spatula. Now grate some lemon zest, add some chopped fresh herbs and a couple of pinches of salt. Add the plant milk and combine all ingredients together (add some extra milk if needed it).

Grease an oven form with some oil. Pour the frittata mix into a round oven form and spread it uniformly by using a spoon, pressing slightly the top. (I have added some chunkier bites of roasted carrots that i have from previous cooking at home on the top, just as a "decoration touch". You can top the frittata with fresh herbs, sesame seeds, some extra cooked veggies that you have on the fridge...)

Place the form in the oven and bake for approx. 30-35 minutes until the top of the frittata gets a consistence texture. Remove from the oven and let it cool down a bit before opening the form and cutting it.

Serve the frittata with some fresh sprouts and herbs.

SUSTAINABLE FOOD-II

'A DELICIOUS CHANGE'

 

Ideas and recipes for a more thoughtful cooking! Here you can read a short interview about my comments around sustainable food #ElectroluxIdeasLab.


ROASTED POTATO & CARROT SALAD WITH QUICK RADISH-DAIKON PICKLE

- Avoid packaging!

"I love the trend that is blooming in Germany lately. A supermarket where nothing is packaged, no plastic, no cans, no bags... this will increase the eco-conscious customers and eaters. You bring your own containers, recycled bags, tote bags while shopping... a fantastic and long awaited idea! With the rise of the 'Zero Impact' concept stores, this will be a big thing in the years to come"

Salad:

  • ½ kg small potatoes
  • 4-5 carrots
  • 4 heirloom onions or shallots
  • ½ cauliflower
  • Fennel flowers (optional)
  • Olive oil
  • 2 tsp garlic powder (or 1 garlic clove)
  • Sea salt & black pepper
  • Mustard

Quick Radish & Daikon Pickles:

*This recipe must be prepared in advanced!

  • 1 snip radishes
  • ½ daikon
  • ½ tsp garlic powder
  • ½ tsp black mustard seeds
  • 1 tbsp maple syrup
  • Apple cider vinegar- approx ½ cup
  • Hot water- approx ½ cup
  • A pinch sea salt

To make the pickles, clean under water the radishes and the daikon. Slice thinly. Add the veggies into sterelised jars, the spices, salt and maple syrup. Pour the hot water and apple cider vinegar to cover until the veggies are completely covered by liquid. Let the liquid cool down, close the jars and place in the fridge.

(Adjust the quantities of apple cider vinegar and water. It depends of the side of your jars and veggies, just remind that the liquid must cover completely the veggies).

Let the jars to be in the fridge for a couple of hours before eating.

To make the salad, preheat the oven to 200°C. Clean the potatoes with a humid cloth. Using a knife cut the surface of the potatoes (creating vertical thin cuts, one close to each other). Place the potatoes on an oven tray covered with parchment paper, drizzle with olive oil and sprinkle the potatoes with garlic powder, sea salt and black pepper. Bake for 20 minutes. Meanwhile, peel and slice the carrots, cut the onions and the cauliflower into small florets. Add into the oven with the potatoes (after the potatoes had been baked for 20 minutes), and repeat the process of drizzling oil and sprinkling spices and salt on the carrots, cauliflower and onions. Bake all the vegetables together for approx. 20-25 minutes.

Decorate with some fennel flowers, or fresh herbs. Serve the salad with some radish and daikon pickles and a spoon of creamy mustard.


WEEKLY STEW WITH YELLOW PASTE

- Do it yourself!

"It is cheaper, it tastes better, and you can have a mindful time while making it. You can consider it like a project for the weekend, or an activity to share with family and friends. Buy the ingredients and make a big amount of it. You can keep in your pantry (granola, crackers, nut butter, cookies...) store in the fridge/freezer (raw bars, jams, juices, smoothies, vegetable stock), cook (grains, beans, veggies...) and store in glass jars."

Perhaps a solution for lunch boxes, snacks on the go, no-time dinners...

This recipe is a free-way recipe. If you have the yellow paste stored on the freezer, you can use any kind of veggies (carrots, broccoli, parsnip, kale…) that you have at the moment at home and rest of beans or grains that you have stored in the fridge from previous cooking (rice, quinoa, lentils…) Using the yellow paste, you can also make pasta dishes, noodle bowls, soups...

(4 bowls)

Stew:

  • ½ cup brown rice (cooked)
  • 1 cup green faba beans
  • 2 corncobs
  • 1 red onion
  • ½ pumpkin
  • 2-3 tbsp yellow paste
  • 2 tbsp olive oil
  • 2 cups water
  • Two pinches sea salt

Yellow Paste:

  • 4 onions
  • 1 garlic clove
  • 2 green chilies
  • 3 lemongrass
  • ½ lime (juice)
  • A bit fresh ginger
  • 3 tbsp olive oil
  • 2 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp curry powder
  • A handful fresh cilantro or parsley

To make the yellow paste, peel and cut the onions, garlic and ginger. Deseed the green chilies, chop the lemongrass. Add all the ingredients in a food processor and mix in high speed for a couple of minutes until you get a soft paste. (For the weekly soup recipe, we will use two-three tablespoons of the yellow paste, the rest we will keep in small container or hermetic bags on the freezer ready for next soup, pasta…) You can also double the quantity of the ingredients while making it, and have more to store.

To make the veggie stew, peel and cut the pumpkin, onion and remove the corn kernels with a knife. Drizzle a bit of olive oil on a big saucepan and add a couple of spoons of yellow paste (If it is frozen from previous batch, let it melt shortly before adding the veggies). Now, proceed by adding the vegetables, water and salt. Cook in medium heat for about 15-20 minutes (Add more water if needed, we want to keep some liquid!). Serve in bowls adding the cooked grain (rice), black pepper and finally decorate with fennel flowers or any kind of herbs (cilantro, parsley, oregano…)


SUSTAINABLE FOOD-I

'A DELICIOUS CHANGE'

 

I am part of this exciting project, in collaboration with Electrolux, "Sustainable Food"The main idea is to inspire people to create more delicious homemade food and 0 waste (check it out, it is a great initiative!). I thought in these recipes based on some tips that could help us to think more consciously in the way we buy and cook food. I hope you like them!

- Support Farmers Market & Local Production.

- Zero waste, use what you have, be creative.

- Avoid packaging!

- Do it yourself! 


FARMERS FLATBREAD PIZZA WITH RUSTIC ROOTS

- Support Farmers Market & Local Production! "

Organic, well- produced food, always have more flavour and healthier benefits. Supporting these farming techniques, will help the environment as well the farmers economy, so they can continue providing us the best quality food for our cooking"

Check the farmers markets in your city, it is always a nice experience and you get so much knowledge about the food you bring at home!

(4 mini flat bread pizzas)

Carrot-Tomato Sauce:

  • 4 carrots
  • 4-5 tomatoes
  • 2 onions
  • 2 tbsp olive oil
  • ½ -1 cup water
  • Two pinches sea salt

Peel the carrots and the onions. Dice the tomatoes and carrots and chop thinly the onions. Pour the oil into a big saucepan, add the onion and cook for 2-3 minutes, stirring with a wooden spoon, until they start to golden. Add the carrots and tomatoes, stir and cook for another 2-3 minutes. Now add the water and salt, cook in medium-high heat for about 15 minutes. Remove from the heat and let it cool down for about 5 minutes, before pouring the veggies into a blender. Mix in high speed to make the sauce.

Veggies:

  • 2-3 beets
  • 2-3 carrots
  • Ruccola leaves
  • Fresh basil leaves
  • Fresh or dried oregano
  • Pine nuts (roasted)
  • Black olives
  • Chili flakes (optional)

Peel and slice the beets and carrots thinly. Rinse under water. Place in a bowl or plate and drizzle a bit of olive oil over them.

Pizza Dough:

  • 4 cups buckwheat flour (500g)
  • 1 cup cold water
  • ¼ cup olive oil
  • 2 tbsp plant or natural unsweetened yogurt
  • 1 tbsp arrowroot
  • Two pinches sea salt

Preheat the oven to 200°C. Place three cups of the flour in a big bowl, combine with the arrowroot powder and salt. Make a circle in the middle, add the yogurt, oil and water. With a spoon stir all the ingredients until the liquid is absorbed by the flour. Slowly start adding the rest of the amount of flour (a little at the time) massaging the dough with your hands (clockwise ), until the dough become soft but with consistency. Sprinkle some flour on the counter of your kitchen and transfer the dough. Divide the dough in four equal portions. Work one by one of the flat breads with your hands (you hands must be dried before starting). Spread the dough uniformly into flat thin circular portions. Place parchment paper on an oven tray. Place to of the flat- breads pizzas. Spread a couple of spoons of carrot-tomato sauce on the top and bake for about ten minutes. After this, add the beets and carrots slices, olives and sprinkle oregano on the top. Bake for another 10-15 minutes. Remove from the oven and add the fresh ruccola, basil leaves, a pinch of chili flakes and a spoon of pine nuts before serving.


SWEET POTATO & CAULIFLOWER FRITTERS

- Zero waste, use what you have, be creative!

"Sometimes when we open our fridges, we see an ocean of small pieces of "this and that", instead of throwing it into the garbage, stop for a minute and think what can you produce with that. Food waste is becoming a big problem nowadays". 

This is a recipe that you can make using the “rest of vegetables” that you have in your fridge (zucchini, kale, spinach, potatoes, beets, carrots…), adding some flower, herbs and voilá! it turns into a delicious dish!

(12 fritters)

Fritters:

  • 1 sweet potato
  • ½ cauliflower
  • 1 garlic clove or 2 tsp garlic powder
  • ½ cup almond flour
  • 3 tbsp buckwheat flour
  • 3 tbsp chia seeds
  • 3 tbsp fresh squeezed lemon juice
  • 1 tbsp olive oil
  • A handful grass onion
  • A handful fresh basil leaves
  • Sea salt & black pepper

*Olive oil to fry

Creamy Hummus:

  • 1 cup chickpeas (previously cooked)
  • 2 tbsp tahini
  • ½ lemon
  • 3 tbsp olive oil
  • 1 garlic clove
  • ½ tsp cumin powder
  • ¼ cup water
  • Sea salt

To make the fritters, peel and grate the sweet potato. Chop the cauliflower florets very thinly, into tiny pieces, with a knife (You can also grate the vegetables by using a food processor).Place the grated sweet potato and cauliflower in a big bowl. Chop the grass onion, basil leaves and grate the garlic. Add them to the bowl together with the flours, chia seeds, lemon juice, olive oil, a couple of pinches of sea salt and black pepper. Stir to combine all the ingredients together. Let the fritters dough sit for about 15- 20 minutes on the counter. To make the fritters, you can make them as patties by using your hands and then heat some oil on a pan, and fry the fritters in medium heat, each side for a couple of minutes until golden. Otherwise, heat some oil and add a big spoon of the fritters dough directly into the pan. Spread with a metal or wooden spatula and same thing, fry each side for a couple of minutes. (The frying process, depends on the consistence and size of your fritters)

To make the hummus, place all the ingredients in a blender or mix by using a hand mixer, until it gets a creamy texture (add a couple of extra spoons of water or lemon juice if needed). Keep in the fridge for a couple of minutes. Serve the fritters with some greens, sprouts, herbs, capers... and the creamy hummus.


MASALA DOSA, SPICY TOMATO-CAULIFLOWER & COCONUT CHUTNEY

'Indian FLAVOUR aT its best'

Batter:

  • 1 cup basmati rice (soaked for 8 hours)
  • ½ cup urad dal/ or split red lentils (soaked for at least 8 hours)
  • A pinch fenugreeks seeds (optional)
  • Two pinches sea salt
  • Coconut oil, to fry

Potato Filling:

  • 6-7 medium size potatoes
  • 2 tsp black mustard seeds
  • 1 tsp chili powder
  • 1 tsp turmeric powder
  • 5-8 curry leaves
  • 3-4 tbsp vegetable oil 
  • Two pinches sea salt

Spicy Tomato & Cauliflower:

  • 5-6 medium-sized tomatoes
  • ½ cauliflower 
  • ½ cup coconut milk
  • ½ cup water
  • 1 red onion
  • 2 tsp garlic powder or 1 garlic clove
  • ½ tsp black mustard seeds
  • ½ tsp sambar powder (optional)
  • ½ tsp cumin powder
  • A small piece red chili
  • A smal piece fresh ginger
  • 1 tbsp vegetable oil (coconut oil…)
  • Sea salt

Coconut Chutney:

  • 1 cup fresh coconut (grated) or 1 cup coconut shred (soaked for at least 4 hours)
  • 1 green chili (stemmed)
  • A handful fresh coriander
  • 1 tsp cumin powder
  • A pinch asafoetida (optional)
  • 1 lime juice
  • Sea salt

This is one of my favorit meals, i love Indian food specially the food from the south of India. Indian women, put so much love and care into their cooking, the way the cut the vegetables, the mix of the spices, the process... It takes some time to make a dish like this one, but it really worth the time invested, i promise! If you can fin urad dal in an Asian store, great... otherwise you can substitute it for split red lentils. If you want, you can also use rice flour instead of basmati rice, but if you do that, i recommend you to add a table spoon of soaked ground flax seeds when making the batter. 

To make the masala dosa, soak the rice and urud dal (or split red lentils) in separate bowls overnight. Drain the rice and transfer into a blender or food processor and process until ground completely (it should turn into a white paste). Now drain and blend the urud dal. Combine both creamy pastes in a bowl. Cover with a clean cloth and let it ferment for 8 hours. Before frying add a couple of pinches of sea salt.

To make the potato filling, peel and clean the potatoes. Cut in squares. Add water in a saucepan and cook the potatoes for about 15 minutes until they soften. Drain and cool. Transfer into a bowl or plate and mash the potatoes with a fork.

Heat some spoonfuls of oil in a pan, add the mustard seeds and curry leaves (crushed) and stir for 2 minutes. Meanwhile peel and slice the onion thinly. Add the onion to the pan, the chili and turmeric powder and cook for another 2-3 minutes on medium-low heat (until the onion start to golden). Lastly, add the smashed potatoes, sea salt and stir with a wooden spoon and cook for one more minute.

Before frying the dosas, add between half and one cup of water into the batter to get a thick pouring consistence. Heat a flat or cast iron pan, brushed with some vegetable oil (coconut oil). Pour dosa batter with a big kitchen spoon (ladle) into the pan and quickly spread to form a circle. Flatten the surface with the back of the spoon (ladle) or any kind of flat metal surface. Let it cook for about a minute on medium heat and then flip it over, to cook the other side. (Repeat the process to make the rest of the dosas).

To make the spicy tomato-caulifower, clean and cut the tomatoes in small pieces and the do the same with the cauliflower (we want to keep small florets). Peel and cut the onion, chop the red chili and grate the ginger. Add the vegetable oil in a pan together with the mustard seeds, cumin powder, sambar, chili and fresh ginger. Stir with a wooden spoon. Now add the onion and garlic powder (or garlic clove-chopped) and stir-fry for about 2 minutes in medium-low heat. Add the tomatoes and cauliflower together with the coconut milk and water, combine. Cook for about 20-25 minutes, stir from time to time (add more water if needed).

To make the coconut chutney, add all the ingredients into a blender or food processor and mix on high speed (add some water if needed). The consistence should be thick and smooth. Sprinkle a pinch of mustard seeds on the top for decoration.

Stuff the dosas with a couple of spoons of potato filling and add some coconut chutney on the side. Pour the spicy tomato-cauliflower in small bowls. Enjoy!

'crispy goodness'

(14-16 croquettes)

  • 1 cup dry chickpeas (soaked for at least 12 hours, uncooked)
  • 1 big or 2 small sweet potatoes
  • 1 onion
  • 2 tbsp lemon juice
  • 2 tbsp chickpea flour
  • 1 tsp garlic powder or 1 garlic clove
  • 2 tsp cumin powder
  • A pinch cayenne powder
  • A pinch baking powder
  • A handful fresh parsley leaves
  • Sea salt and black pepper
  • Sesame seeds
  • Olive oil, to fry

Quick red onion pickle:

  • 1 red onion
  • Apple cider vinegar
  • Water
  • 2 tbsp maple or agave syrup 

Tahini Dressing:

  • 2-3 tbsp white tahini paste (tahina)
  • 1/2 lemon
  • Olive oil
  • Water (boiled)
  • A pinch cayenne powder (optional)
  • Sea salt and black pepper

Salad:

  • Green salad
  • Olives
  • Cucumber

Vegan croquettes, oh yes! This recipe is a mix between a traditional falafel recipe where the chickpeas are uncooked, just soaked a for a long period of time and croquettes where instead of having a bechamel made by dairy and flour, it contains sweet potato. The result becomes a great taste in a healthy way. You can eat them with a salad aside, some cabbage wraps, or make a variety of tapas to delight your friends and family. I hope you like them as much as i do!

To make the sweet potato and chickpea croquettes, preheat the oven to 250°C. Peel and clean the sweet potatoes. Cut the sweet potatoes in slices, place then in an oven tray and add olive oil and sea salt. Bake for about 20 minutes. Let them cool down.

Rinse the soaked chickpeas under fresh water and dry completely. Add soaked chickpeas in the food processor together with the rest of the ingredients except the flour, sesame seeds and sweet potatoes. Grind until it become a paste. Add the roasted sweet potatoes and flour into the food processor and combine with the rest of the croquettes mix, (we want to get a soft but consistent texture, add more flour if needed). Place the mix into a big bowl or container and prepare a separated plate with sesame seeds. Make small croquettes buy using your hands and marinate the croquettes with sesame seeds (wash your hands under water from time to time, this will make it easier to make the croquettes). Place the croquettes on an oven tray covered with parchment paper and drizzle some olive oil on the top of them. Bake for 20-25 minutes until they start to golden.

To make the quick red onion pickle, peel and slice thinly the onion. Place in a clean container and cover half of it with boiled water and half with apple cider vinegar until the onions are fully soaked in liquid, add the syrup and and mix with a spoon. Let it cool down then placing it in the fridge for at least 30-45 minutes before serving.

Prepare the salad and serve with some croquettes, red pickle onion and perhaps some sweet potato chips (just bake some extra when you are preparing the croquettes). Drizzle some spoons of dressing and get ready to enjoy the meal!

GREEN POTATO MIDSUMMER SALAD

'CELEBRATING WHAT NATURE GIVE US'

(Serves 4)

Salad:

  • 1 kg fresh potatoes
  • 150 g fresh snap peas or green peas
  • A handful small carrots
  • A handful radishes
  • 4-5 spring onions
  • 1 tsp garlic powder or 1 fresh garlic

Green dressing:

  • 1 avocado
  • Big handful fresh parsley
  • Big handful fresh coriander
  • 1 lime (juice)
  • ½ cup olive oil
  • ½ cup fresh water
  • 1 tsp garlic powder or 1 garlic clove
  • 1 green jalapeño 
  • Sea salt & black pepper

Midsummer, is a big celebration here in Sweden. People gather with family and friends to enjoy an special meal, dance with a crown of flowers on their heads, and enjoy the summer time though it used to rain that day... One of the main dishes is a potato salad made with fresh potatoes and herbs, so this was my inspiration when making this recipe. Fresh potatoes are as its best in the market these days and they don't need that much to taste like heaven!.

To make the salad, clean the potatoes under water. Place them in a saucepan and cook for about 20 minutes until they soften (pinch them with a fork to feel the consistence). Meanwhile, rinse and slice thinly the snap peas, spring onions and radishes. When the potatoes are ready, drain them by using a colander and let them cool down. If you find small carrots perfect, otherwise cut in thin strings normal size carrots. Heat some olive oil in a sauce pan, and sauté for a couple of minutes the carrots with some sea salt, garlic powder and black pepper (you can also add a spoon of apple cider vinegar while sautéing). Set aside.

To make the green dressing, in a blender mix all the ingredients until you get a creamy consistence. Taste and add more salt, pepper or lime if need it.

Now place all the cooked potatoes, spring onions and peas in a big bowl. Drizzle some spoons of green dressing, sprinkle sea salt and pepper and combine with a wooden spoon, (you can also add some extra chopped herbs, i added fresh oregano and parsley). Place the fresh radishes and carrots on the top as decoration.

Translation of the traditional Swedish song, that people sing during the Midsummer celebration:

The small frogs, the small frogs are funny to see.

The small frogs, the small frogs are funny to see.

No ears, no ears, no tails have they.

No ears, no ears, no tails have they.

Quack quack quack, quack quack quack,

Quack quack quack quacka.

Quack quack quack, quack quack quack,

Quack quack quack quacka.

 

THE PERFECT SANDWICH

'COOKING WITH A SPRING MOOD'

 

Red Lentils Hummus:

  • 2 ½ cups red lentils (cooked and rinsed)
  • 2 tbsp tahini paste
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • A pinch cayenne powder
  • A pinch sea salt & black pepper
  • A pinch sesame seeds

Roasted Sesame Aubergines:

  • 1 aubergine
  • Olive oil
  • Garlic powder
  • Sesame seeds
  • Sea salt & black pepper

Sandwich:

  • Bread loaf (rye, dinkel, rice-buckwheat...) 
  • Green salad
  • Fresh sprouts

The sun starts to show up around here and all we want is to go out, to recharge! Starting making fresh sandwiches, salads, pies... sitting on a park, gather with some friends, go to the forest and enjoy the spring vibes, no much more is needed. This sandwich is a suggestion for your outside time, you can add to it radishes, some slices of tempeh, tomatoes, avocado, grated carrot... just wrap them with papper and take the time to enjoy the day!

To make the red lentil hummus, place all the ingredients in a big container and mix with a hand mixer or by using a blender. If too thick add some spoons of water or natural yogurt (plant yogurt if you have a vegan diet). We want to get a creamy smooth consistence.

To make the roasted aubergines, preheat the oven to 250°C. Cut the aubergine in thin slices, place on an oven tray covered with parchment papper and brush them with live oil. Bake for 15-20 minutes until the aubergines start to soften and golden. The last five minutes before you remove them from the oven, sprinkle them with some sesame seeds and garlic powder.

Now it is the time to make the sandwiches, so spread a couple of spoons of hummus on the bread, add some roasted aubergines, fresh sprouts, salad... and the best part, enjoy it!

CAULIFLOWER & LEMON PATTIES

'In love with those patties and  bowls'

 

(12-14 patties)

Patties:

  • 1 medium cauliflower
  • 1 cup red quinoa (cooked)
  • Zest from 1 organic lemon
  • 1 big leek
  • 2 tbsp ground flax seeds (flax seed egg)
  • 2 or 3 tbsp brown rice flour
  • 1 tbsp cumin powder
  • Handful fresh parsley and basil leaves
  • Olive oil
  • Sea salt & black pepper

Garnish:

  • Avocado
  • Radishes
  • Black sesame seeds
  • Zatar or chili flakes
  • Fresh lemon thyme

We love patties! Made with grains, beans, veggies, nuts, seeds, herbs... i think that you can make many versions of them. Well... perhaps the difficulty comes when you don't eat eggs or cheese to get a nice consistence and that all the ingredients stick together. By making an egg out of ground flax seeds and adding some spoons of a clean grain flour, the problem is solved! 

I am also in love with those bowls! Last week i received a package with beautiful ceramics and cloths from Parament-shop. I like the clean and timeless notes of their designs.Thanks Parament for the lovely present!

How to make a flax seed egg? 1 tbsp ground flax seeds x 3 tbsp water. Let it rest for 15-20 minutes and the result it will be the substitution of a normal egg. In this recipe we will use two, so we use 2tbsp of ground flax seeds combined with 6 tbsp water.

Cut the cauliflower in small florets, place them in a food processor or blender and chop thinly. Cut the leek also in thin slices. Add some spoons of oil in a pan and cook the chopped cauliflower and leek to golden. In a big bowl or container, combine the cooked quinoa with the cauliflower and leek. Add the zest of a lemon and the two flax seed eggs. Combine with a spoon. Now pour the flour, fresh chopped herbs and sprinkle the cumin powder, sea salt and black pepper. Combine again. Let the dough sit for a couple of minutes in the fridge.

Make the patties by using your hands, i use to clear my hands under water any other time while making them, it makes easier to roll them. Heat some olive oil in a pan. When the oil is quite hot, low the heat to medium and fry the patties, both sides by carefully flipping the patties. When ready, place them on a plate covered with some kitchen paper to absorb the extra oil. Serve the patties with some avocado and radish salad.

GREEN DUMPLINGS

'A meal made with your hands'

(8 Dumplings)

  • 1 broccoli
  • 2 green kale leaves
  • 200 g organic, GMO-free tofu (hard)
  • 4 spring onions
  • 1 green chili
  • ½ lime
  • ½ cup cashews (unsalted)
  • 2 handful fresh coriander
  • 3-4 tbsp tamari sauce
  • A small bit fresh ginger (ground)
  • Sesame or coconut oil
  • Sesame seeds
  • Rice paper wraps (triangle or small circular form)

Some meals take longer time to prepare, but when you plan for them, it turns into a fun event in the kitchen. We like to cook this recipe when we have some friends coming by. We make the dumplings and also some stir-fried vegetables, miso soup and a mint, carrot and sesame salad on the side.

Clean and remove the kale leaves from the stalk. Cut the broccoli florets. Place the kale and broccoli into a food processor, together with the cashews and grind. Cut the spring onions thinly and the green chili. 

To marinate the tofu, cut the tofu in small pieces (like chunky crumbles). Place the tofu in a bowl and combine with some spoons of coconut or sesame oil, the lime, ginger and tamari sauce.

Now heat some spoons of coconut or sesame oil in a frying pan. Add the mix of veggies and nuts and cook for about 5 minutes. Add the marinated tofu and combine. Sprinkle some sesame seeds on the top.

To make the rice dumplings, set two plates. One with hot water on the surface. First dip a rice paper in the hot water plate, then when it starts to soften transfer the rice paper into the second plate. Add some spoons of filling and close the dumplings by twisting the rice paper.

When all the dumplings are ready, it is the "steam time". Steam the dumplings in a bamboo basket just for a couple of minutes. Serve inmediately to avoid that the dumplings get sticked on the bottom of the basket. Enjoy the dumpling with some chili-tamari sauce and perhaps some steamed vegetables on the side.

CARROT & FENNEL CREAM

'Treating yourself with a cream'

(Serves 4)

  • 4-6 carrots
  • 1 cauliflower
  • 1 leek
  • 1 fennel bulb
  • ½  lemon juice
  • 1 ½  cup water
  • Olive oil
  • ½  cup coconut cream
  • A pinch ginger powder or a bit fresh ginger (grated)
  • Fresh herbs (oregano, thyme, basil...)
  • Sea salt & black pepper

Easy and healthy lunches are the best! I love to make seasonal creams and soups, preparing some grain on the side: quinoa, amaranth, brown rice... some beans: lentils, chickpeas, mung beans... some roasted seeds, fresh herbs, green pesto... there are many different ways to top your soups.

Preheat the oven to 200°C. Peel and cut the carrots, clean and cut the cauliflowers, the leek and the fennel bulb. Place the veggies on an oven tray and drizzle some olive oil. Roast the vegetables for approx. 20-25 minutes. Remove from the oven and place them in a blender (you can also use a hand mixer).

Add the coconut cream, water, oil, lemon juice, ginger, salt and pepper. Mix until smooth. 

Place the soup in bowls and decorate with some drops of coconut milk, fresh herbs, and as i mentioned previously, you can add grains, beans, seeds... do it to your taste!

BELUGA LENTIL SALAD WITH GREENS & TAMARI SEEDS

'PLANT BASED FOOD MAKES YOU FEEL GREAT'

( Serves 4)

Tamari pumkin seeds:

  • 1 cup pumpkin seeds
  • 1 tbsp tamari sauce
  •  ½ cup beluga linser                   
  • 1 healthy handful asparagus
  • 1 zucchini
  • 2 avocados
  • Fresh coriander leaves
  • Fresh parsley leaves
  • 1 lemon (juice & zest)
  • 1 tsp garlic powder
  • 1 tsp chili flakes
  • olive oil
  • Sea salt & black pepper

The air starts to warm up and a lot of different vegetables starts to grow. This is a nice moment of the year, especially when you live up North. I like simple and tasteful food, if you buy good ingredients at the market (as much organic as possible) you won't need too many of them to create delicious dishes. Combining some beans and greens, as in this recipe, you will get a rich nourishing salad that will fill you in many different ways.

Cook the beluga lentils. (It is good to soak the lentils previously). When ready, place in a colander, drain and rinse them under natural water. Cut the zucchini  and asparagus in small pieces. Drizzle some olive oil in saucepan and saute the veggies, adding some sea salt and black pepper. Heat another pan and roast the pumpkin seeds, when they start to roast, lower the heat and add a table spoon of tamari sauce, stir with a wooden spoon. Remove and let cool down before storing them, so they keep crispy. Now cut the avocados into small dices and chop the fresh herbs finely.

Place all the main ingredients in a big bowl (it is better t add the tamari seeds as last, on the top of the salad). Now it is the time to squeeze the lemon, sprinkle the chili flakes, sea salt and dry garlic powder on the top of the salad and combine. Drizzle olive oil and if you wish powder the salad with some lemon zest.


 


VEGGIE & POPPY MUFFINS

'Another kind of lunch'

(8 medium muffins)

Chives & Parsley Hummus:

  • 1 cup chickpeas (cooked previously)
  • A handful fresh parsley leaves 
  • A handful fresh chives
  • 1/2 garlic clove (optional)
  • 1/4 cup olive oil
  • 1/4 cup natural water
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • A pinch cayenne powder
  • Sea salt & black pepper

Veggie Muffins:

  • 1 cup buckwheat flour
  • 1 cup corn flour
  • 1 zucchini 
  • 1-2 carrots
  • ½ leek
  • two handful fresh chives
  • two handful basil leaves  
  • 1 cup plant milk (in this case almond)
  • 2-3 tbsp natural water
  • 2-3 tbsp pumpkin seeds
  • 2 tbsp psyllium husk
  • 2 tbsp coconut oil
  • 1/2 lemon juice and zest
  • 1 tsp baking powder
  • 1 tsp nutmeg powder
  • Poppy seeds
  • Sea salt & black pepper

This recipe is something that i like to do during the weekend, specially if we have some plans of going away, make a picnic... I normally make a big jar of hummus to eat with these savory muffins. You can add your favorite veggies, herbs and seeds, even some chopped nuts. I have done the muffins with brown rice or spelt flour, instead of corn flour, the consistence and the taste is slightly different but it works well. I think that he most funny thing in the kitchen is to play around, get a bit messy and create your own recipe!

To make the muffins, preheat the oven to 200°C. Grate the carrot and the zucchini, place them in a big bowl. Chop the leek, chives and herbs. Add the flours, nut milk and water. Combine with a wooden spoon or rubber spatula. Now add the seeds, coconut oil, psyllium husk, baking powder, lemon juice and zest, salt, pepper and nutmeg. Stir once again until all the ingredients stick together creating a big fluffy but slightly sticky dough.(If to dry, add some spoons of natural water).

Place the dough into a muffin form (you can spread the bottom of the form with a little coconut oil). Pour the dough into the muffin form. Sprinkle some poppy seeds on the top of the muffins. Bake for approx. 20-25 minutes until the muffins start to harden up and become golden on the surface. Remove form the oven and wait a couple of minutes. Take out the muffins from the form and place directly on the oven rack for ten more minutes. Remove again form the oven and let them cool down a bit!

To make the hummus, chop the herbs, chives and mix all the ingredients into your blender or with a hand mixer. (Add more water or olive oil if needed). I like to cut the muffins in half and fill them up with some hummus!

ROASTED PEAR SALAD WITH BURGUNDY NOTES

'Let's enjoy making food for all our senses'

 

The pears:

  • 8 small pears
  • 1 orange
  • 2 tbsp maple syrup
  • 2 tbsp olive oil
  • Fresh rosemary
  • A pinch ginger powder
  • A pinch sea salt

The salad:

  • Fresh green kale
  • ½ lemon
  • A pinch cayenne
  • 3-4 beetroots
  • 2 oranges
  • 6 radishes
  • Sprouts (as beetroot, alfalfa, brocoli…)
  • Olive oil
  • Sea salt & black pepper

The nuts: 

  • 1 cup pecan nuts
  • 1/2 cup sesame seeds
  • 1/2 cup sunflower seeds
  • 2 tbsp maple syrup
  • 2 tbs tamari sauce
  • 2 tbsp coconut oil
  • 1 tsp cinnamon powder
  • A pinch sea salt

The Dressing:

  • 2 tsp Dijon mustard
  • 2 tbsp olive oil
  • 1 orange /juice
  • 2 tbsp maple syrup
  • Sea salt
  • Black pepper

 

This recipe is a part of the project FvF cooking series.

The pears: Peel and cut the pears into halves, and place them on an oven tray. Squeeze the orange to get some juice, pour it into a bowl. Whisk the juice together with the maple syrup, olive oil, sea salt and a pinch of ginger powder. Cut some fresh rosemary leaves and add into the mix. Brush the pears with the orange-rosemary juice.

The salad: Rinse and drain the greens. Place them in a bowl. Squeeze the lemon, add a pinch of cayenne, sea salt and olive oil. Massage the kale with your hands. Peel and slice the oranges. Remove the skin from the beets and cut into small squares. Sprinkle some olive oil and sea salt  on the top of them and roast them in the oven for approx. 15-20 minutes. Remove from the oven and let them cool down. Slice the radishes.

The nuts: Combine all the ingredients together in a big container. Place the mixed nuts in a saucepan. Roast the nuts, stirring constantly with a wooden spoon until they start to get a little bit darker. Let them cool down before serving. (Actually it is in the process of cooling down that they will become crispy)

The dressing: Mix and whisk all the dressing ingredients together.

Serve the salad, by presenting a couple of roasted pears with some marinated green kale leaves, beets, orange, radishes and sprouts. Spread some spicy nuts on the top and add the dressing just before eating.

 

SAVORY VEGGIE CRUMBLE

'Easy and delicious, a wholesome meal on the table'
 

The crumble:

  • 2 1/2 cup oats
  • 1/2 cup corn flour
  • 1/2 cup pumpkin seeds
  • 5-6 tbsp coconut oil
  • Fresh basil
  • ½ cup water
  • A pinch of garlic powder
  • Sea salt

The filling:

  • 1 pumpkin (Hokkaido in these photos)
  • 2 tbsp lemon juice
  • 1 tsp garlic powder
  • Olive oil
  • Sea salt
  • Black pepper
  • 12-14 cherry tomatoes
  • 250g fresh spinach
  • Fresh thyme

This recipe is part of the project Fvf cooking recipes.

The crumble: Place all the ingredients in a big bowl and work with your hands, mixing it to create big crumbles.

The filling: Peel and cut the pumpkin in small pieces. Combine the lemon, garlic powder, sea salt and pepper. Marinate the pumpkin with the lemon sauce. Preheat the oven to 250°C. Place the pumpkin on an oven form and bake for 15-20 minutes until it softens.

Let it cool down for a bit while preparing the crumble.

Now add the rest of the veggies and herbs on the top of the pumpkin, first the tomatoes, fresh thyme and after the spinaches. Sprinkle some olive oil over the spinaches. Now place the crumble on the top of the spinaches. Place in the oven and bake for 20-25 minutes. We want the surface of the crumble to get a golden tone. Before serving drizzle some olive oil over the crumble.

It's lovely to serve in small bowls with a green leaf salad on the side.

MUNG BEAN HUMMUS WITH QUINOA SALAD

'The perfect yogi lunch'
 

The hummus:

  • 1 ½ cup mung beans (cooked previously)
  • 1 lemon
  • 1/2 garlic clove
  • 5-6 tbsp olive oil
  • 5 tbsp water
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • Sea salt
  • Black pepper
  • Fresh parsley (to garnish)

The salad:

  • 1 big or 2 small sweet potatoes
  • 2 tbsp yellow curry paste
  • 3 tbsp lemon juice
  • Sea salt
  • 1 1/2 cup mixed quinoa grains
  • Green salad (spinach,kale, rucola…)
  • Purple cabbage
  • Cherry tomatoes
  • 2 apples
  • Olive oil
  • Sea salt & black pepper

This recipe is part of the project FVF cooking series.

Mung bean hummus: Rinse and drain the mung beans. Squeeze the lemon to make some juice. Place all the ingredients into a blender or use a hand mixer. Mix on high speed until smooth.

Salad: Preheat the oven to 250°C. Peel and cut the sweet potatoes in small bites. Put them in a big plate, adding the curry, lemon juice and salt and marinate the sweet potato pieces. Cover an oven tray with parchment paper and place the sweet potatoes. Roast for approx. 20-25 minutes. Prepare the salad ingredients by cleaning the greens and slicing the cabbage, tomatoes, apples... Make a nice salad bowl combining the quinoa and the veggies. Drizzle the salad with some olive oil and sprinkle sea salt and pepper.

You can add the hummus on the plate or spread it over some rye bread toast.

 

QUINOA & KALE SALAD

'From the land to the table'
 

Salad

  • 1 cup quinoa
  • 5-6 green kale leaves
  • 4 carrots
  • 1 cup unsalted hazelnuts 
  • 1 cup black grapes
  • 1 lemon 
  • Olive oil
  • Sea salt & black pepper

Dressing

  • 1 grapefruit
  • 4 tbsp olive oil
  • 2 tsp apple cider vinegar
  • 1/2 tsp honey 
  • A pinch of sea salt & black pepper

During the autumn months, we go to the farmers market every weekend. We bring home lots of kale and different roots as our main catch. Every week we try to cook something new, but this easy and tasty salad has become one of our favorites, that's why we want to share it with you! 

Salad: Cook the quinoa (1 cup quinoa - 3 cups of water). Let the quinoa cool down after.

Rinse and chop the kale leaves. Peel and slice the carrots. Squeeze the lemon to juice it. Place the carrots and kale in a big bowl adding four- five spoons of olive oil, the lemon juice, sprinkle some salt and pepper. Combine with your hands. Stir-fry in a saucepan the kale and carrots for a couple of minutes. Remove and let them cool down a bit. Clean the grapes with fresh water and cut them into halves. Roast the hazelnuts by placing them in a saucepan on medium- low heat (remember to stir them constantly). Place the quinoa in a big bowl or tray, now add the veggies, roasted nuts and grapes. Add the dressing on the top, and with a big spoon, mix all the ingredients. You can also add some lemon zest and some fresh herbs as thyme, as a final touch.

Dressing: Squeeze some grapefruit juice into a glass. Now add the oil, vinegar, honey, salt and pepper. Combine with a spoon.

FENNEL & CITRUS SALAD

'Lemon, fennel, cucumber… a fresh combination'

(Serves 4)

Salad

  • 1 fennel bulb  
  • 1 big zucchini, or 2 small
  • 1 cucumber
  • Fresh fennel herb &  parsley leaves
  • ½ cup lentils (orange or black)
  • 1 cup water
  • 3 tbsp olive oil
  • Sea or mountain salt & black pepper

Lemon & Cashew dressing

  • ½ cup raw cashews (soaked previously)       
  • 1 lemon
  • 2-3 tbsp olive oil
  • ½ cup natural water
  • Fresh parsley leaves
  • Sea or mountain salt & black pepper

Salad: Add the lentils to the water in a saucepan with boiled water, and cook in medium-low heat  for approx. 20 minutes (avoid overcooking, as we want to keep the lentils slightly crispy). Rinse them under cold water and keep aside. Grind the zucchini, cut the fennel bulb and cucumber into thin slices. Chop the fresh herbs. Place the veggies in a big bowl and spread some lentils and herbs on the top. Sprinkle some salt and pepper, drizzle some spoons of olive oil and combine all the ingredients with a wooden spoon.

Dressing: Squeeze the lemon. Place all the ingredients into a blender or mix by using a food processor until you get a creamy consistency. *If you like sour taste i recommend you to use one and a half lemon.

* Keep the dressing aside, just add it to the salad right before serving it.


BROWN RICE, GREEN PEA & AVOCADO SALAD

'A fresh salad on the table to enjoy'

(serves 4)

Salad

  • 1 cup brown rice
  • 2 avocados
  • 2 carrots
  • 1 cup sugar snaps or fresh green peas
  • 1 cup unsalted pistachios
  • Fresh parsley leaves
  • Fresh mint leaves
  • 2 tbsp black sesame seeds
  • Sea or mountain salt & black pepper

Hemp dressing

  • 1 lime
  • 2 tbsp hemp butter (or any kind of seed butter, such as tahini)
  • 4 tbsp olive oil (or sesame oil)
  • 4-5 tbsp natural water
  • 2 tbsp tamari
  • 1 tsp maple syrup (optional)

Salad: Cook the brown rice and when ready rinse it under natural water by using a strainer. Peel and slice the avocados and carrots, prepare the sugar peas. Chop the fresh herbs, mint and parsley leaves. Place the cooked rice, veggies and herbs in a big bowl and then add the pistachios, sesame seeds, salt and pepper.

Hemp dressing: To prepare the dressing, squeeze the lime. In a blender or mixing jar add the lime juice, hemp butter, olive oil, water and tamari and mix all the ingredients until you get a light creamy consistency. Add the dressing just before serving to keep the salad crispy.

GARDEN TOMATO SALAD WITH MANGO DRESSING

'A variety of crispy veggies and seeds'

 

(serves 4)

Salad

  • 500 g tomatoes (variety)
  • 2 corncobs (raw or boiled)
  • 1 red pepper
  • Fresh salad leaves (variety)
  • Fresh parsley leaves
  • 1 cup black olives
  • Sea salt & black pepper

Mango dressing

  • 1 mango
  • ½ lime
  • ½ red onion
  • A bit of red chili
  • 4-6 tbsp olive oil
  • 2 tbsp maple syrup or raw honey
  • A handful fresh coriander
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • Sea salt & black pepper

Spicy seeds

  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • 2 tbsp maple syrup
  • 1 tsp turmeric powder
  • Two pinches cayenne powder
  • A pinch of salt

 

Salad: Rinse the tomatoes and salad. Cut the tomatoes in halves and slice the red pepper. Cut of the corn kernels. Place all the ingredients in a big bowl or wooden tray. Combine all the ingredients with your hands or  by using a big spoon. Add the black olives and chop some parsley leaves on the top. Sprinkle salt & pepper.

Mango dressing: Peel and slice the mango. Squeeze the lime to get juice out of it. Chop the onion,chili and fresh coriander leaves. Add all the ingredients in a bowl and mix them by using a food processor or blender until smooth.

Spicy seeds: Preheat the oven to 200 °C. Cover a baking tray with some parchment paper. Place the seeds on the top and drizzle two tablespoons of maple syrup on the top. Sprinkle the turmeric, cayenne powder and salt. Combine by massaging with your hands all the ingredients. Roast in the oven over 15-20 minutes aprox. Stir from time to time. Remove from the oven and let  cool.

Garnish the salad spreading some roasted spicy seeds on the top and add some spoons of dressing before serving to keep the salad crispy and fresh.