Carrot cake (the one I posted the other day) wasn’t the only thing we served on my youngest’s birthday party. I also to the opportunity to do something I’ve been dying to try for some time. A really loaded, indulgent, generous fruit platter! It was so much fun making it, and even more fun watching the kids dig in. The table was full of other sweets, but they went straight for the colourful tray. The little birthday boy, who absolutely looooves fruits and berries, couldn’t have been happier!
Imagine if I’d known as a child that I could have blueberry ice cream with berries and nutella – and call it a healthy breakfast! Frozen bananas, blueberries and a splash of oat milk blended until smooth. Topped with lovely strawberries and blueberries and homemade vegan nutella. Please don’t wake me up if I’m just dreaming. (Just need to practice my drizzle skills, as you can see…)
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, at least. I topped the bowl with fresh strawberries, hemp seeds and cacao nibs.
I’m always trying out new combos. Even though the pancakes were great last time, I need to change something. So this time I added zest and juice from half a lemon and one teaspoon of freshly ground cardamom seeds to the batter. I also had a deciliter of large white beans in the fridge, so a threw them in the mix as well for extra protein. None of the kids had any complaints, so they were well concealed. And they loved the cardamom! It was perfect as a light lunch, served with peaches, strawberries, a spoonful of coconut cream and sprinkled with cacao nibs and hemp seeds.
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 amaranth.
Hurry up and make this nourishing bowl before the asparagus season is over!
Peel sweet potato and dice in 2×2 cm cubes. Cook until just soft. Drain well.
Roll sweet potato in panko bread crumbs and fry in a pan with cooking oil until golden.
Break off the hard end bit on each asparagus stem. Finely chop two cloves of garlic. Quickly fry together on high heat for 1-2 minutes.
Serve in a bowl together with quartered strawberries, sliced avocado and basil leaves. Drizzle with vegan sriracha mayo.
We had a little tower of banana pancakes this morning to get ready for the Midsummer festivities. And no Midsummer without strawberries, of course!
1 dl rye flakes
2 oat milk
3 ripe bananas
1 dl plain flour
2 tsp baking powder
2 tbsp oil, canola or coconut
1 tsp cinnamon
0,5 tsp salt
0,5 tsp vinegar
1 tsp sugar
Pour the oat milk over the rye flakes in a bowl and leave to soak in the fridge overnight, or in room temperature for at least 15 minutes.
Add all the ingredients including soaked rye to a mixer. Mix well to a smooth batter.
Toast the walnuts in a dry pan with a pinch of cinnamon and 1 tsp sugar.
Fry small pancakes in oil on medium heat until golden. Serve with fruit, berries and toasted walnuts.
Let’s start this week! I haven’t had porridge for breakfast for a while, but today I wanted something filling. I really had to learn to like porridge, and oats doesn’t do it for me. But cooked with rye flakes is a whole different story. I use 1,75 dl water for 1 dl of rye flakes and cook it for 2,5-3 minutes. It needs a bit of salt and nice toppings, like these fresh strawberries and peach, oat milk and a big dollop of crunchy peanut butter.
Why make it complicated when you can keep it simple? Fresh strawberries and vegan ice cream for dessert on a Saturday night. Dream team! Plain vanilla is of course a classic, but if you can get your hands on Oatly’s “Really posh salty caramel and hazelnut” you should try it. It’s heavenly. I repeat – HEAVENLY!
Today it’s absolutely pouring down here in Sweden, and summer has never felt further away. Right now I’m just dreaming myself back to our time in Australia, with sun and heat and clear skies, where a fruit platter with dark roasted peanut butter for dipping was our standard breakfast. Those were the days!