Friday, 18 August 2017

White Beans in Tomato Sauce


This is about the simplest recipe ever, but it's so good. You remember those cans with white beans in a tomato sauce ("baked beans")? Yeah, this is my version but with a less watery tomato sauce and with so much more flavour. I served my beans with a sprinkling of chopped basil and some pumpkin seeds + avocado and spinach on the side. To make a full meal, serve them on top of your favourite bread.

Before making the recipe you'll need to soak and cook the beans according to the instruction on their package (or you could use canned ones of course, then I would use 2-3 cans of thoroughly rinsed beans).


White Beans in Tomato Sauce

Serves about 6


2 cans/jars/packages (800 g) tomato passata
1-2 tbsp tomato purée
Herbal salt, black pepper, paprika powder, to taste
Samll pinch of turmeric
1 tsp olive oil
1-2 tsp tamari
3 3/4 cup (9 dl) cooked small white beans

1. Put the tomatoes, spices, olive oil and tamari into a saucepan. Bring to the boil and let cook covered for at least 10 minutes.
2. Add the beans and cook for an additional 5 minutes. Serve!

Friday, 4 August 2017

Awesome Oatmeal


Ah, finally time for my summer vacation! After today I will be off work for 2 weeks and I can't wait! I actually like my job but everyone needs a break sometimes.

Today we are leaving for the north for a wedding and then a few days of hiking. Then we'll drive through Norway for a couple of days before returning home. And then we'll have one week to chill at home (i.e reading books, drinking tea). There hasn't been much downtime lately, so a vacation will be perfect right now.

Ok, so this oatmeal. It's warming (for those chilly mornings), sweet, spicy and filling. This isn't really a recipe but more of a description of how I like to cook my oats. First and foremost I almost always cook them with milk instead of water as this makes the oatmeal so much creamier. Sometimes (as I did here) I like to cook the oats with some fresh or dried fruit for some sweetness. And lots of cinnamon is a must. Enjoy!


Louisa's Awesome Oatmeal

Serves 1


1/2 cup (1 dl) rolled oats
1/2 tbsp chia seeds
1 cup (2 dl) oat milk (or other plant milk)
1/4 cup (1/2 dl) water
1 banana, cut into smallish pieces
pinch of vanilla bean powder
pinch of turmeric powder
pinch of cardamom powder
very generous pinch of cinnamon

1. Put everything in a small saucepan. Bring to the boil and let cook on low heat for a couple of minutes.
2. Serve with a shitload of berries and/or sliced fruit.

Friday, 28 July 2017

Cashew Cream Cheese


This is a great dairy free alternative to cream cheese. It works equally well as a sandwich spread, as a dip for veggies or as a fun topping to pasta dishes and more. It's made from cashew nuts which are rich in healthy fats and minerals like zinc, magnesium and copper. Don't forget to soak the cashews before blending, as skipping this step won't make the "cheese" smooth enough. I'm completely obsessed with dill, so I used lots of dill with the addition of chives in my cream cheese. Basil would also taste lovely, on its own or maybe along with thyme or oregano.

Before going vegan I actually didn't like cheese, so quitting it wasn't really a problem for me. Which I should be happy about, because so many people say that they could easily go vegan if it wasn't for the cheese (yes, it's addictive!). Especially here in Sweden the cheese, along with butter and cream, is almost holy. You just don't tell people to cut back on those (trust me, I've tried). Anyways, since I can hardly remember if I ever ate "real" cream cheese I have no idea if this tastes even slightly like the real thing. BUT I think that it tastes great, which is of course the most important thing :)

Have a great weekend!



Cashew Cream Cheese
1 Bowl


1 3/4 cup (4 dl) cashew nuts
1 lemon, squeezed
1/2-1 tsp herbal salt
1/2 tsp black pepper
1/3 cup (3/4 dl) oat milk (or other unsweetened non-dairy milk)
1 tsp apple cider vinegar
2-3 tbsp finely chopped herbs (I used dill and chives)

1. Soak the cashew nuts in a bowl of water for 4 hours or over-night. Then rinse them thoroughly.
2. Blend the nuts, lemon juice, salt, pepper, plant milk and apple cider vinegar in a food processor or high speed blender (like Vitamix)*. Continue blending for several minutes, until completely smooth.
3. Stir in the herbs. Keep in the fridge until serving.

* Please note that it's best to use a food processor if you don't have a high speed blender. In a regular blender the cashews won't get smooth enough.

Friday, 21 July 2017

Breakfast Parfait



Hi!

I feel so much better now and my appetite it slowly coming back. My creativity in the kitchen is still pretty much non-existing though. So I thought I'd share this old recipe instead (it's from my old blog in Swedish; my Swedish readers can check out the recipe here).

This breakfast feels so luxurious yet it's so good for you! Chia pudding + smoothie = lots of nutrients to start the day off in a good way. It's also quite satiating so that you're not hungry again after one hour or two. Top the "parfait" with whatever yummy toppings you have at home. When I made this recipe fresh figs were in season, but you could of course use banana, apple, peach, pear etc instead. It's also nice to top it with something crunchy. Here I used coconut flakes and dried mulberries, but you could also use granola or muesli.

Add a cup of tea or coffee and a magazine or a book and you have a great start to the day♥.


Breakfast Parfait

Serves 1


Chiapudding
1 1/2 tbsp chia seeds
2/3 cup (1 1/2 dl) oat milk (or other non-dairy milk)
Pinch of vanilla bean powder

Smoothie
1 ripe banana
1/2 lime, squeezed
1/4 cup (1/2 dl) oat milk (or other non-dairy milk)
1/4 cup (1/2 dl) frozen blueberries
1 tbsp shelled hemp seeds

Toppings
Fresh figs
Blueberries
Coconut flakes
Dried mulberries
Granola
Etc.

1. Add the chia seeds, oat milk and vanilla powder into a small glass jar. Put the lid on and give the jar a good shake. Let sit for about 10 minutes and the shake again. Put the jar in the fridge over-night.
2. In the morning, pour the chia pudding into a big glass or into a bowl.
3. Blend together all the smoothie ingredients in a blender until completely smooth. Pour the smoothie on top of the chia pudding.
4. Top with fresh/dried fruit, berries, coconut, nuts, seeds, granola etc. Good morning!

Friday, 7 July 2017

Little Garden Tour


Hello friends!

Life has been a bit rough lately as I fell quite ill in Finland and then ended up in the hospital when I came home. It was probably my chronic illness flaring up (more on that another day) which gave me unbearable pain and nausea and made it almost impossible to eat and drink. I'm so much better now though which I'm so grateful for! I'm still pretty weak and very very underweight (yes, that can happen to dietitians too!) but I'm back to work and some gentle exercise.

As I'm on a boring diet without roughage right now and still don't have much of an appetite I have no new recipes to share. Instead I thought it would be fun to share a few glimpses from our little garden.

I'm a total beginner when it comes to gardening, and to be honest my partner does most of it (thanks love!). But still there's something so very satisfying and exciting about growing your own veggies, berries, herbs and flowers. Is there really anything better than walking around barefoot, snacking on some berries straight from the bush whilst picking veggies and herbs for dinner?

Have a lovely weekend!

That evening light!

We'll have so many raspberries at the end of the summer!

 Potatoes! This variety is Amandine. We've tried a few and they were seriously the best potatoes I've ever tried. I love them best freshly boiled with lots of dill, herbal salt and lemon.

 Beetroot. I really hope that the slugs let these be as I love beetroot so much. My favourite is to roast them in the oven with a little oil, herbal salt and herbs like rosemary or thyme.

We have a few strawberry plants and are planning on getting some more for next year. So far we've had exactly two ripe berries :)

 So. Much. Kale. It grows like crazy. Love it!

Gooseberries. These aren't ripe yet but we'll get lots and lots of them.

Tomatoes in the greenhouse.


 Jalapeños. Super spicy!


 Purple basil (so delicious and beautiful!) and cucamelon.

 More cucamelon with quite a long way to go still. I've never tried them but they are supposed to look like tiny watermelons and taste of cucumber and lime. Exciting!


Friday, 23 June 2017

Ice Cream Galore


Hi beautiful people!

Today's post is short and sweet as I'm leaving for Finland this weekend for Midsummer celebrations (yay!). As there's no summer without ice cream I'll leave you with three quick, easy and healthy ice cream recipes. Enjoy!


Chocolate Ice Pops

Serves 4


1 ripe banana
4 fresh dates (pitted)
1 tbsp raw cacao or regular cocoa
1/4 cup full fat coconut milk
1/4 cup oat milk or nut milk
Seeds from 1/2 vanilla pod (or generous pinch of vanilla bean powder)

Blend together all the ingredients until the mixture is smooth. Pour into four popsicle moulds and freeze for several hours or overnight.




Chocolate Cookie Dough Banana Ice Cream

Serves 1


Ice Cream
2 bananas, frozen (peeled and chopped first)
1 tbsp raw cacao powder
1 fresh date, pitted
Pinch of vanilla bean powder
1/2-1 tbsp plant milk

Blend all ingredient in a food processor until the bananas turn into a smooth ice cream. 

Cookie Dough
Crumbled Chocolate Energy Balls or home-made raw brownies.
Add to the ice cream and stir together.



Banana & Blueberry Ice Pops
Serves 4

2 ripe bananas
2/3 cup (1 1/2 dl) frozen blueberries
1/4 tsp vanilla bean powder
1 fresh date, pitted
1/4 cup (1/2 dl) plant milk
1/2 squeezed lemon

Blend together all the ingredients until the mixture is smooth. Pour into four popsicle moulds and freeze for several hours or overnight.

Friday, 16 June 2017

Vegan Flourless Black Bean Brownies



Have you tried black bean brownies before? I remember that they were all the rage a few years ago, but I never really found a recipe I liked. They tasted like a just alright (but slightly cardboard-y) chocolate cake, but nothing like a decadent brownie. And then we shouldn't call them brownies, right?

These brownies are made entirely from beans instead of flour, and they are also sweetened with dates and some coconut sugar instead of refined sugar. They are also lower in fat than your average brownie recipe. So... they are fairly healthy. BUT (and this is the most important part) they are also so fudey and delicious! No cardboard box in sight :) They are also slightly spicy from some added cinnamon and ginger. For best results let them cool completely before slicing (and eating). Serve with your favourite tea and enjoy ♥.

Happy weekend!

 

Vegan Flourless Black Bean Brownies


2 tbsp chia seeds + 2/3 cup (1 1/2 dl) water
2 cups (5 dl) cooked black beans
1/5 cup (1/2 dl) virgin coconut oil
1 tsp baking powder
2 tbsp hazelnut butter (or other nut butter)
1/2 cup (1 dl) cacao or cocoa powder
1/2 cup (1 dl) coconut sugar
1/2 tsp salt (use less if using salted nut butter)
15 small fresh and juicy dates, pitted
1 tsp cinnamon
2 tsp grated fresh ginger root

1. Warm the oven to 175 derees C/ 350 degrees F.
2. Stir the chia seeds into the water in a cup or small bowl. Set aside for a few minutes until the seeds have absorbed all the liquid.
3. Blend together all the other ingredients in a food processor with an S-blade. Add the soaked chia seeds and blend again until the batter is smooth.
4. Spread the batter into a cake tin ( I used a round cake tin in silicone).
5. Bake in the oven for about 35 minutes. The brownie will appear undercooked at this point, but it will set as it cools. Let cool completely before slicing.