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.

Sunday, 3 July 2016

Mint Chocolate Chip Smoothie Bowl


Sunshine, open windows and the trees almost singing outside. Sipping on a matcha latte, listening to music and taking it slow. This is a beautiful day.

I'm actually still nursing quite a sore throat and I'm craving everything frozen right now. Like this smoothie bowl. It's thick, creamy and super cold and almost tastes like a decadent ice cream.

I have a big mint plant (or actually a chocolate mint plant, how awesome is that?) which is growing like crazy, so I have a constant supply of fresh mint. Here I combined the mint with cacao nibs for that "mint chocolate chip"-flavour. In fact I have no idea if this is a breakfast, dessert or snack, but a smoothie bowl is always a good idea in my book.

Have a lovely Sunday!


Mint Chocolate Chip Smoothie Bowl

2 small or 1 large bowl


1 big fistful of fresh mint
1/2 cup (1 dl) plant milk
1/2 cup (1 dl) plant yoghurt (or more milk)
1 tbsp hulled hemp seeds
1/2 tsp vanilla powder
2 tbsp lemon juice
2 tbsp raw cacao nibs
2 frozen bananas*
2 tsp barley grass or wheat grass powder (optional, but adds to the green colour)

Blend until smooth. Pour into bowls and top with more cacao nibs, seeds, coconut chips, granola etc.

*Peel and chop up the bananas. Freeze for a few hours or overnight.

Monday, 27 June 2016

Gluten Free Fruit & Nut Bread (+ Simple Avocado Spread with Thyme)


This recipe might be a bit more elaborate than my usual ones, but sometimes you just need a loaf of freshly baked bread, you know? This bread contains brazil nuts and dried apricots which makes it so so delicious. I like this bread toasted and with a spread of avocado, hemp seeds, lemon and thyme. It also tastes great with almond or peanut butter.

I used buckwheat and oat flour in this bread, which makes it naturally gluten free (if you have celiac disease, make sure to use a certified gluten free oat flour though!). Now, gluten free baking is a bit different than regular bread baking. For starters, there's no kneading involved since there's no gluten proteins to make elastic. Second, since there's no gluten to hold the bread together you'll need to add other binding agents to make the bread stick together. In this recipe I used psyllium husk powder and chia seeds. Lastly, gluten free bread will always have a slightly different mouth feel than regular breads since they miss that elasticity of the gluten proteins. BUT they can be totally delicious anyway!

I'm actually home from work today with a massive cold, so it's mainly lots of tea, rest and books for me right now. And also lots of catching up with Game of Thrones and Orange is the New Black. Anyone else watching?

Last week was SO filled to the brim that I really enjoyed a calm day at home yesterday. Last week I was at a big conference in Gothenburg Monday to Wednesday. Then on Wednesday I met my newborn nephew when he was only 2 hours old. Pure love! Then I said goodbye (via phone) to my boyfriend before he went to Indonesia for a three week trip (sob) before I went home. Then work on Thursday, and then I went to Stockholm to celebrate Midsummer's Eve on Friday. Phew! Anyway, I'm not completely sure where I'm going with this, other than to say that it's so nice to have a big loaf of home-made bread at hand when you're too ill or tired to cook.

Have a great week!






Gluten Free Fruit & Nut Bread

1 big loaf


500 g oat milk (or other plant milk)
25 g fresh yeast
250 g buckwheat flour
150 g oat flour
1 tsp salt
1 tbsp psyllium husk powder
1 tbsp chia seeds
1 small apple, grated
100 g dried apricots, roughly chopped
75 g brazil nuts, roughly chopped

1. Warm the milk in a small saucepan until lukewarm/finger warm.
2. Crumble the yeast in a big bowl and add the milk. Stir until the yeast is completely dissolved.
3. In a separate bowl, mix the flours with the salt, phyllium husk powder and chia seeds. Then add this mixture into the milk/yeast bowl and stir with a wooden spoon or fork.
4. Add the apple, apricots and brazil nuts. Stir very thoroughly until everything is well combined. The dough will be quite loose/runny.
5. Cover the bowl with a tea towel and let it prove for about one hour, ideally in a warm place like next to the oven/stove or on a sunlit kitchen counter.
6. Take a bread tin, preferably in silicon, and dust a little buckwheat flour in the bottom. Put the dough in the bread tin and smooth out the surface with a spatula. Cover with the tea towel and let it prove for another 30 minutes. Warm the oven to 225 degrees Celsius/430 degrees Fahrenheit.
7. If the dough has risen beautifully and feels a bit elastic to the touch, it's ready to be baked. Put it in the middle of the oven and let it bake for about one hour. Take it out of the tin, and if it feels hard and sounds hollow when knocking on the base it's ready.
8. Let the bread cool on an oven rack covered with a tea towel before slicing.
9. This bread tastes best toasted, maybe with a thick layer of avocado spread (see recipe below).


Simple Avocado Spread with Thyme


1 small avocado
2 tbsp lemon juice
1 tbsp hulled hemp seeds
1 fistful fresh thyme
Herbal salt and black pepper, to taste

Blend together all the ingredients with a hand held blender. Serve from a small bowl with some extra thyme on the top.

Thursday, 9 June 2016

Spirulina & Blueberry Smoothie Bowl


This almost black smoothie makes a very good start to any day. Thanks to spirulina powder and blueberries it's full of antioxidants which protect our cells from so called oxidative damage. And, maybe most importantly, the bananas, cinnamon and ginger makes it taste really great. Because no-one has time for a dull breakfast, right?

I poured my smoothie into a bowl and topped it with granola and goji berries to make a delicios smoothie bowl. I LOVE smoothie bowls and could eat them for every meal, every day. Whoever came up with the idea of serving smoothies in bowls instead of glasses is no less than a genius. I hope you'll like this one!


Spirulina Blueberry Smoothie

Serves 1


1/2 lemon, juiced
2 tsp spirulina powder
1 tsp grated fresh ginger
1/2 tsp cinnamon
2 bananas
Large handful of frozen blueberries
Oat milk or other non-dairy milk, to taste

Blend all the ingredients. Add the milk until desired consistency. Pour the smoothie into a bowl and top with some crunchy granola, dried fruit, nuts or seeds. Enjoy!