I love the light of the summer season! The days are so long here now. With only a couple of weeks to the summer solstice, the sun sets at 10 pm, only to come up again at 3.30 am. Quite the opposite of the short, dark winter days. The light makes me want to take brighter photos, and it’s so much fun to try another editing style. . Here’s a fruit platter that I actually shot quite a while ago but re-edited, with persimmon, green and red grapes, apple, pomegranate arils, blueberries, orange and passion fruit. Colourful and bright – just as I like it right now!
Wishing you all a happy Friday with this super simple blueberry ice cream. I whipped some oat cream and stirred in a spoonful of agave syrup, a pinch of vanilla powder and a handful frozen blueberries. Then I put it in the freezer for a few hours, before serving with some chopped dark chocolate and warm blueberries. Easy and delicious!
This is my favourite time of the year – the first days of summer when the nature is overflowing with wonderful flowers and crisp green leaves. Sending you some of today’s lovely sunshine, here in the shape of an all yellow fruit platter. Pineapple, orange and perfectly ripe mango. Happy weekend, friends!
You know when you find a stack of different leftovers in the fridge, and just throw them in a bowl together. Doesn’t it often end up better than the original meal? That was definitely the case here. Spicy potato wedges, crispy falafel, oven baked Greek salad, hummus, tzatziki and baby spinach. Dreamy!
Sending you all spring vibes with this simple fruit platter. Mangoes, kiwi, pear and raspberries – gone in minutes when I put this in front of the kids. I love it how they enjoy these fresh fruits and berries full of vitamins and anti-oxidants that boost their energy and immune system!
My friend @happyherbivorekitchen posted a risotto a while back, that I immediately put down on my (ever growing) must-try-list. She had used a recipe from @happyskinkitchen that I followed pretty closely, and then added asparagus at the end. It was absolutely lovely, maybe even the best risotto I’ve had. I just loved the flavours coming together – zesty lemon, sweet leek and peas, creamy rice and fresh and crisp asparagus. Don’t miss out on this one!
Ingredients (serves 4): 1 small och 1/2 large leek 3-4 cloves of garlic 4 dl arborio rice 1 litre vegetable stock 2 dl frozen peas 1 lemon, zest and juice 1 bunch asparagus olive oil, salt, pepper and nutritional yeast for seasoning
In a large pot or pan, add a dash of olive oil and sliced leek and chopped garlic. Sauté on medium heat until leek and garlic are soft. Turn the heat up and add the rice. Fry for a minute until the rice starts to look shiny. Add 3-4 dl of boiling vegetable stock. (This is important! If you add cold stock the cooking of the rice stops. I usually keep a pot on low heat while making the risotto.) Count the cooking time from when you add the stock, in total 20-25 minutes. Let the rice absorb the stock while stirring often. When there’s no liquid left, add another 1-2 dl of stock and repeat the process until all stock has been absorbed. When you add the last of the stock, also add lemon juice and zest, peas and asparagus cut in large pieces. Once everything it heated, drizzle with olive oil and season to taste. For that parmesan flavour, add 1-2 tbsp of nutritional yeast. Enjoy!
Another red and pink fruit platter! I’ll make the most of it before the cherry blossoms fall off the tree. Watermelon, apple, banana and raspberry – simple yet delicious. Happy weekend, Insta-friends!
We’ve had a gorgeous day today, and we could sit on the porch and have a fruit platter under the blooming cherry tree. Some may have seen me post a few (ok – many…) photos of it in my Stories. It really is the highlight of the year in our little garden. Here I used a few flowers to decorate this very simple watermelon and raspberry platter.
Making the most of the citrus season before it’s over! A mix of different oranges topped with fresh rosemary, chopped almonds and dried cranberries. This worked really well as a fruity side salad, and I loved the combination of citrus and rosemary.
I’m really into Asian flavours at the moment, and this Korean bibimbap is a favourite. This recipe is @welldonesthlm ‘s cookbook “Vego på 30 minuter” (only available in Swedish as far as I know). A quick breakdown of the bowl: * mix of jasmine and black rice * sliced mushrooms with garlic and spinach * kimchi * avocado * cucumber * vegan mayo * dressing with soy sauce, sesame oil, rice vinegar and agave syrup * black and white sesame seeds
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