Tuesday, 27 September 2016

Spiced Turmeric Tea

Turmeric, is it the super wonder spice it is described as nowadays? Actually, it seems so. The main active component in turmeric is called curcumin which is a very powerful antioxidant (antioxidants protect our cells against disease-causing free radicals). Curcumin is shown to have an anti-inflammatory effect in the body and may help protect from anything from cancer to Alzheimer's disease. Exciting stuff! Watch some more info on the subject here.

Always try to eat (or drink, as in this tea) some black pepper with turmeric as the black pepper greatly increases the bioavailability of curcumin. I also added some other spices like ginger and cinnamon, which - in addition to being very delicious in this tea - are also anti-inflammatory. I love to make this tea when I'm feeling a bit under the weather with a sore throat or a runny nose.

A little warning though, this drink is quite "intense". If you're not used to the taste of turmeric I would suggest to begin with just 1/2 teaspoon. Also decrease the amount of ginger if you want it less spicy.

Grab a cozy blanket, put on some calming music, light some candles and make a big cup of this warming tea whenever you feel that your insides are in need of a hug.

Turmeric Tea

Serves 1

1 tsp ground turmeric
1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cardamom
Pinch of black pepper
Hot water
Splash of plant milk
Optional sweetener: maple syrup, honey, coconut sugar etc

Put all the spices in a big mug. Add hot water and stir thoroughly. Add some plant milk (I used oat milk) and optional sweetener. Enjoy!

Monday, 19 September 2016

Five Things Monday

Happy Monday, friends! Here's five (quite random) links to get this new week started.
Love, Louisa

  •  I recently bought this book and I don't want to put it down. I've loved NutritionFacts.org for years, and was very happy to find out that Michael Greger finally wrote an entire book.
  • This raw vegan cheesecake does look like pure magic.
  • Me and my boyfriend have began making our own kombucha (!), which is a fermented tea drink filled with probiotics. Check out this great guide from My New Roots.
  • Questions about how to make a plant-based/vegan diet work? Read this article by fellow dietitian Julieanna Hever. The article is intended as a guide for physicians and other health care practitioners, but I think that most of the information is great for anyone.
  • Listen to Elastic Heart - Piano Version with Sia (click here to open it in Spotify). So so beautiful!

Wednesday, 14 September 2016

Spiced Chocolate Energy Balls

I love love love having these as a snack at work at the moment. They're a variation of my previous chocolate energy balls (see recipe here) but with some additional ingredients like cinnamon, ginger and cardamom. This makes them taste like a chai spiced chocolate cookie (yum!) and they also contain lots of mineral rich seeds and of course lots of cacao powder. I made these last week when I was home sick and served them with a big cup of turmeric tea (recipe coming soon!) and a green drink. If that doesn't make you feel better I don't know what will :)

Spiced Chocolate Energy Balls

About 15-18 depending on size

15 fresh/soft dates (use less if using bid dates like medjools)
1/4 cup (1/2 dl) rolled oats
1/2 cup (1 dl) sunflower seeds or pumpkin seeds
1/4 cup (1/2 dl) unhulled sesame seeds
1/4 cup (1/2 dl) raw coconut chips or grated coconut
1/2 cup (1 dl) raw cacao powder or regular cocoa
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cardamon
1/4 tsp vanilla powder
1 tsp virgin coconut oil
Pinch of salt

Blend all the ingredients in a food processor until a sticky dough is formed. Shape into balls and enjoy! Store in the fridge or freezer.

Friday, 19 August 2016

Matcha & Moringa Smoothie Bowl with Blueberry Swirl

There can never be to many smoothie bowls on this blog, right? I'm certainly too obsessed to stop.

This smoothie bowl features two different green powders, namely matcha and moringa powder. But it's important to remember that the base of one's diet should always be whole foods like fruits and vegetables, whole grains, legumes and nuts and seeds. Simple foods you'll find in any grocery store. No amount of "superfood" powders will make up for a diet of junk foods. But I like to boost my smoothies with some green powders for some extra nutrients. I mostly use barley grass or wheat grass powders which are full of minerals and chlorophyll. I've mostly used my matcha green tea powder to make hot matcha lattes, but I also like to add it to green smoothies from time to time. Moringa powder is a new one for me. When I was on vacation on the Canary Island of Fuerteventura last fall I saw lots of beautiful moringa trees, so when I spotted moringa powder in the store I knew I
had to try it. Every time I use it I think of those glorious sunny days on Fuerteventura...

Matcha green tea is powdered green tea (the entire leaf) and is full of antioxidants which protect our cells from damage.
Moringa leaf powder is made from the dried leaves of the moringa trees. It contains lots of certain vitamins, minerals and antioxidants. Notably it's very rich in iron (great for us females!).

And of course I had to add my favourite "superfood" of them all, which grows abundantly for free in the forest here; the humble blueberry!

Matcha & Moringa Smoothie Bowl with Blueberry Swirl

Serves 1

1-2 frozen bananas
1 tsp moringa powder
1 tsp matcha powder
1/4 tsp vanilla powder
Juice from 1 small or 1/2 big lemon
Splash of oat milk

1/4 cup (1/2 dl) blueberries
Splash of oat milk

1. Blend banana, moringa, matcha, vanilla, lemon and a little oat milk (or other plant milk) until smooth. Pour into a bowl.
2. Mash the blueberries with a fork, add a little oat milk if needed. Add to the green smoothie and make little swirls with a spoon or fork.
3. Add some toppings; granola, pumpkin seeds, cacao nibs, goji berries etc. Enjoy!

Thursday, 11 August 2016

Chocolate Chickpea Spread

Am I crazy for posting this recipe? Yes, this is basically a chocolate hummus. And no, it doesn't taste gross. Actually, it tastes so so delicious and like something in between cookie dough and chocolate sandwich spread. Yum!

This sweet spread is a mixture of chickpeas, cacao, dates and nut butter, and doesn't taste like chickpeas at all. It's quite nutritious too, as chickpeas are full of minerals, protein and healthy carbs. And please don't fear the dates. Yes, dates contain quite a lot of natural sugar, BUT they also contain quite a lot of fibre and several minerals. Try this spread on some really dark rye bread, so good!


I'm on my second week off from work and loving it. I'm actually in the middle of a moving chaos as I'm moving in with my love in a few days. I couldn't be happier or more excited about us living together, but the actual moving part... not so much. It's hard work, right? So yesterday, after packing and sorting through stuff for almost 12 hours I finally called it a day and relaxed with a face mask, lit candles and old Scrubs episodes. There are few things a little "me"-time can't fix :)

Note: This is an old recipe I posted on my Swedish blog a couple of years ago. Click here for the recipe in Swedish. 

Chocolate Chickpea Spread

1 can chickpeas (rinsed), or about 1 1/2 cup (3 1/2 dl) 
2 tbsp hazelnut butter (or peanut butter)
Pinch of salt (if using unsalted nut butter)
3 tbsp raw cacao powder or regular cocoa powder
1/2-1 cup (1-2 dl) fresh dates (pitted)
1/3 cup (3/4 dl) oat milk or other plant milk
Pinch of vanilla powder

Blend all the ingredients in a food processor until the spread is completely smooth. Adjust the amount of dates until desired sweetness. Enjoy!

Saturday, 23 July 2016

Crunchy Buckwheat Granola


A short and sweet post today, because I just wanted to quickly share the recipe for this super crunchy granola. Its base is made from rolled oats and whole buckwheat and it also contains some seeds, coconut, raisins and goji berries. Spiced with cinnamon, ginger, rosehip powder and vanilla and lightly sweetened with coconut sugar and a mashed banana, it makes for a very delicious start to the day. I especially like it as a topping for smoothie bowls (of course). Yum!

Crunchy Buckwheat Granola

Makes 1 big jar

1 1/4 cup (3 dl) whole raw buckwheat groats
2 1/2 cup (6 dl) rolled oats
1/2 cup (1 dl) sunflower seeds
1/2 cup (1 dl) pumpkin seeds
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp vanilla powder
2 tbsp rosehip powder (optional)
1 banana
2 tbsp virgin coconut oil
2 tbsp coconut sugar
1 cup (2 dl) coconut chips
1/2 cup (1 dl) raisins
1/2 cup (1 dl) dried goji berries

1. Put the buckwheat groats in a bowl with water. Let soak for about 2 hours, then drain and rinse thoroughly.  
2. Preheat oven to 150 degrees C (300 degrees F). 
3. Put the oats, sunflower seeds, pumpkin seeds, cinnamon, ginger, vanilla and rosehip powder into a large bowl and mix everything together. Add the soaked buckwheat.   
4. Mash the banana with a fork in a small bowl. Add the coconut oil and coconut sugar. Mix into a fairly smooth paste. Add this to the dry ingredients and mix thoroughly.  
5. Spread out the mixture on a baking tray covered with parchment paper. Bake in the oven for about 60 minutes. Stir halfway through baking. 
6. If the granola isn't completely dry after 60 minutes, it can be baked for an additional 20-30 minutes with the oven door slightly open. 
7. Allow to cool and then add the dried fruit and coconut. Store in a jar at room temperature.

Sunday, 10 July 2016

Sun-Dried Tomato Hummus

This is by far my favourite hummus at the moment (yes, I'm a typical vegan hippie with a never-ending love for blending chickpeas into new creations). With a flavour of tomatoes, lemon and herbs, this hummus is equally delicious as a sandwich spread or as a tasty addition to almost any lunch or dinner.

Here I flavoured my hummus with lemon thyme but regular thyme works just as well, or substitute it with basil which goes very well with the tomatoes. Also, feel free to add 1-2 gloves of garlic (I prefer this recipe without garlic though). I like to blend my hummus for several minutes to make it really really smooth and creamy.

The star ingredient of hummus is, of course, chickpeas. Chickpeas are an excellent source of protein and, unlike animal proteins, they are also high in fibre. They are also rich in many minerals and vitamins - iron, zinc, magnesium and folate to name a few. They are very versatile and can also be used in stews, soups and salads. Or have you tried roasted chickpeas as a snack? So good!

It looks like we might get a very sunny and beautiful Sunday here. After a little morning exercise I plan to just BE and REST today. And to eat of course. Have a lovely day!

Sun-Dried Tomato Hummus

1 can chickpeas, drained
1 small lemon, juice and grated zest
1 fistful fresh thyme or basil
8 oil-packed sun-dried tomatoes
1 tbsp oil from the tomatoes
2 tbsp tahini
1/2 tsp spicy paprika powder
Herbal salt and black pepper, to taste
Water, until desired consistency

1. Blend all the ingredients except for the water in a food processor. Then begin adding some water, a little at a time, until the hummus is smooth and creamy.
2. Store in a jar in the fridge for a few days.