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Lemon & Ginger Smoothie Bowl
Going into the autumn season inevitably means colds and runny noses. That’s life with kids. I try to keep the germs at bay with lemon and ginger, and this time I tried it in the shape of a smoothie bowl. Love that tangy flavour and how it soothes a sore throat! In the smoothie: frozen… Read more »
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Kale & Hazelnut Salad with Tahini Drizzle
A flavourful green salad that stands for itself or as a side to oven roasted veggies. Slice four leaves of kale and remove the hard stems. Massage the kale for a few minutes with olive oil, a squeeze of lemon and a large pinch of salt. Add steamed haricot verts, roasted hazelnuts and halved Cape… Read more »
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Kale, Lentil & Bulghur Salad
Today marks the start of autumn, with the older kids going back to school. But I refuse to think that salads are only for summer evenings, so here’s a salad that smoothly eases you towards darker nights and lower temperatures. In this salad is whole bulghur cooked in vegetable stock, green lentils, sliced baby tomatoes… Read more »
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Olive & Ajvar Pasta
A quick pasta dish with Mediterranean flavours. Garlic and onions, sliced mushrooms and zucchini, white cabbage, baby spinach leaves and green olives. Then I added some ajvar relish, fresh rosemary, lemon juice, salt and pepper. Served it with pasta (shaped as wild animals – the kids’ choice and the only animals we eat!), topped it… Read more »
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Earl Grey & Lavender Cake
I got this idea in my mind to make a raw cake with tea flavour, and improvised with Earl Grey and lavender. It was a really interesting taste, not sweet but flowery and mature. It takes a bit of work, but it’s quite the show-off once it’s finished. I used a recipe from @aspoonfulofhealthde and… Read more »
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Caesar Salad with Carrot Bacon
I’ve been dreaming of creamy, delicious caesar dressing for a while. And there it was! I mixed to recipes from @nora_cooks_vegan and @thehiddenveggies. I don’t like the sharp taste of raw garlic, so I sautéed them gently before mixing. I served the dressing (yes – the dressing is the star here!) with Romaine lettuce, fried… Read more »
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Mango & Raspberry Swirl Smoothie
You can’t go wrong with a breakfast smoothie bowl. This one is made with frozen banana, mango, lemon and oat milk. I poured 3/4 of in a bowl, then whizzed the remaining smoothie with some raspberries. I added it slowly and tried to make a little swirl. It was good enough to impress the kids,… Read more »
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Durra & Carrot Salad
A colourful and delicious salad with durra, ovenbaked carrots, pickled red onions, black beans marinated in lemon juice, ginger and olive oil, quartered strawberries, basil and pumpkin seeds. Drizzle with a classic Dijon mustard vinaigrette and serve with lovely pink beetroot hummus. Durra is naturally gluten free, it’s a seed and similar to quinoa and… Read more »
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Carrot Cake with Cashew Frosting
A moist, flavourful, sweet and dreamy carrot cake. There’s hardly anything better, is there? I used a recipe by Swedish queen of baking @leilalindholm and switched eggs for 1,5 dl aquafaba. (Just google it! Let me know if you want it translated to English.) The frosting takes a bit of work, but you’ll thank me… Read more »
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Asparagus & Cashew Cream Pasta
I finally tried making cashew cream. I liked the texture of it, but it does need a bit of seasoning. Here’s a cheesy one with a lemon twist that worked well with the asparagus. Cashew creamSoak 2 dl of natural cashews for a few hours. Drain and mix with 1 dl cold water, 1 tbsp… Read more »