Sunday, 4 December 2016

Ginger & Turmeric Health Shot

 

Oh the joy of finding fresh turmeric root in my local grocery store. Hello anti-inflammatory health shot!

I've been babbling far too much quite a lot about the glorious benefits of turmeric before here on the blog. But mainly the buzz is all about a component in turmeric called curcumin which is a very powerful antioxidant and is shown to have an anti-inflammatory effect in the body. In this recipe I add a pinch of cracked black pepper to the turmeric which greatly increases the bioavailability of curcumin (which means that your body can make use of the curcumin so much better). Ginger may also have an anti-inflammatory effect in the body and it can also be soothing for an upset stomach. Lemon is, as most people know, rich in vitamin C which is important for immune function.

This shot is extremely strong in taste. So either dilute it with a little water or sweet juice, or drink it straight and feel the burn. Cheers!

I've just come home from a beautifully snowy and sunny walk. Now, at 2.30 pm, the sun is starting to set and this Sunday afternoon will probably involve lots of tea, glögg (mulled wine), books and candles. What are you up to?


Ginger & Turmeric Health Shot

4 small shots


1 big piece of fresh ginger root
3 small pieces of fresh turmeric root
2 lemons
Pinch of black pepper
(water)

1. Run the ginger, turmeric and lemons through a juicer. Add a pinch of black pepper to the juice.
2. Dilute with water or a sweet juice if the shot is too strong.

Sunday, 27 November 2016

Cabbage Curry


I feel that kale gets all the glory these days, but the humble cabbage is also so delicious and nutritious. Me and my boyfriend eat tons of it. We usually go for white cabbage, but sometimes also the purple variety which adds a lovely pop of colour to any dish.

White cabbage is a super cheap (and super healthy) vegetable which can be eaten both raw and cooked. In this curry the cabbage is cooked with lots of warming spices and also some potatoes, carrots, fennel, beans and coconut milk. So simple and delicious!

This weekend we put up all our Christmas lights inside and it's so incredibly cozy that I just want to stay inside and drink tea and read books. Yesterday we also baked gingerbread cookies and drank some home-made mulled wine. I just love the taste of Christmas♥


Cabbage Curry

Serves 4


2 carrots
1/2 middle sized white cabbage head
About half a thumb of fresh ginger
2 cloves of garlic
Oil
1 1/2 tbsp curry powder
1/2 tsk spicy paprika powder
1 tsk garam masala powder
1 tbsp tomato paste
4 potatoes 
1 cup (2 dl) water
Salt and black pepper to taste
1 can coconut milk (400 ml)
1/2 middle sized fennel bulb
1 can black beans, rinsed

1. Peel the carrots. Coarsely grate the carrots and the cabbage, this can be done in a food processor with a grating blade. Peel and chop the potatoes into small pieces. Grate the ginger and garlic. 
2. Cover the bottom of a large saucepan with oil and heat it up. Sauté the ginger, garlic, dried spices and tomato paste for a couple of minutes. 
3. Add the potatoes, water, salt and pepper. Bring to the boil and cook for about 5 minutes on a low heat.
4. Add the cabbage, carrots and coconut milk. Stir thoroughly. Cook for another 5 minutes. 
5. Chop the fennel into small pieces and add it to the saucepan along with the black beans. Stir. Cook for 5 more minutes and add more salt and pepper according to taste. 
6. Serve with quinoa, rice or some wholegrain bread.

Saturday, 19 November 2016

Apple & Gingerbread Oatmeal


Creamy dreamy apple and gingerbread oatmeal, perfect for dark and cold mornings. This super-simple breakfast combines oats with gingerbread spices and some sweetness from an apple and a dried fig. Healthy comfort food!

I prefer to cook my oats with a non-dairy milk instead of water, with makes the oatmeal so much more creamy and flavourful.


Apple & Gingerbread Oatmeal

Serves 1


1 apple, coarsely grate
1/2 cup (1 dl) rolled oats
1 cup (2 dl) plant milk
1 big dried fig, chopped into tiny pieces
1/2 tsp gingerbread spice mix (store-bought mix of cinnamon, ginger, cloves and cardamom)
(optional: small pinch of salt)

1. Put all the ingredients in a small saucepan and cook for a few minutes until all the liquid is absorbed.
2. Top with some chopped walnuts if you like. Enjoy!

Saturday, 29 October 2016

Hazelnut Chocolate Smoothie


How awesome is it that it's the weekend? I'm so happy to take it slow this Saturday morning with some Yogi Tea and calm music.

This smoothie. It kind of rocks. So creamy, so chocolatey, so decadent. It tastes like an unhealthy milkshake but it's really just filled with the good stuff. Mostly bananas, cacao and hazelnut butter. Which means healthy carbs, healthy fats and lots and lots of antioxidants. I prefer to use raw cacao powder which contains even more antioxidants than regular cocoa (but both works fine of course). And don't forget that pinch of some real, good quality, vanilla powder which always takes chocolate to the next level.

And of course you could use fresh bananas instead of frozen. But for this recipe I highly recommend them frozen because that will make the smoothie super creamy and thick. To freeze the bananas, I simply peel them and chop them into small pieces. Just don't try to freeze them with the peel on (been there, done that). When I find bananas for a really good price at the grocery store I usually buy a lot of them and freeze all the super ripe bananas I don't have time to finish. You can also use them for making banana ice cream (recipe here).

Happy weekend!


Hazelnut Chocolate Smoothie

Serves 1-2


2 frozen bananas
1 cup (2 dl) oat milk (or other plant milk)
1/2 cup (1 dl) cold water
1 tbsp hazelnut butter
Pinch of vanilla powder
1 1/2 tbsp raw cacao or regular cocoa powder
1 tbsp raw cacao nibs

Blend until smooth and pour into a glass. Top with some more cacao nibs if you want. Enjoy!

Saturday, 22 October 2016

Autumn Beluga Lentil Stew


It's getting cold here in Sweden and I'm craving more warming foods, especially soups and stews. This stew with beluga lentils and masses of veggies is so warming and comforting on cold autumn days.

I suggest serving the stew with a side of potatoes or some crusty bread. So filling and delicious!

Today we've been doing things like raking leaves outside, cleaning the house and food shopping. You know, adult stuff. But not without a smoothie bowl breakfast, which has become our weekend morning ritual. Today we made ginger and raspberry smoothie bowls with masses of toppings like granola, muesli, brazil nuts, goji berries, pumpkin seeds and dried mango. Simply the best start to the weekend.

Happy Saturday!

 

Autumn Beluga Lentil Stew


1 1/4 cup (3 dl) dried beluga lentils
4 carrots, peeled and chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
2 tsp herbal salt (I love Herbamare)
4 1/4 cup (1 liter) water
2 tbsp tahini
2 tbsp tamari or soy sauce
1 tbsp apple cider vinegar
1 tbsp lemon juice
1 tsp cumin
1/2 tsp spicy paprika powder
1/2 tsp black pepper
1 bag/400 g frozen spinach
1 bag/400 g frozen broccoli florets
optional: pinch of turmeric
optional: 3 tsp corn starch

1. Add the beluga lentils along with the carrots, bell peppers, herbal salt and water to a large saucepan. Bring to the boil, then cook on a low heat for about 15 minutes.
2. Blend the tahini with the tamari, apple cider vinegar, lemon, cumin, paprika and black pepper with a hand held blender in a small bowl. Add this sauce to the saucepan along with the spinach and broccoli. Also add a little turmeric for a more yellow colour if you like Bring to the boil again and cook for another 10-15 minutes.
3. If you want a thicker consistency: Mix the corn starch with a little cold water and add to the boiling stew while stirring. Cook for a few more minutes and serve. Enjoy!

Friday, 14 October 2016

Autumn Favourites


Tea, chocolate, beauty and jewelry - that's what my autumn favourites are all about. I really don't enjoy the colder temperatures, but these products are all helping to bring some magic into my everyday life right now.

Happy weekend!


Autumn Favourites

  • Pukka Ginseng Matcha Green - This green tea with added matcha green tea powder and ginseng is so delicious and energizing. I like it with a splash of oat milk.
  • Divine 70% Dark Chocolate with Mint - This brand of Fairtrade chocolates is truly divine. I love the beautiful packaging too.
  • Weleda Sea Buckthorn Creamy Body Wash - This smells so good and it feels very hydrating on the skin. A shower must-have.
  • Faith in Nature Brave Botanicals Conditioner Nourish & Repair - This new hair conditioner with rose and neroli smells great and makes my hair silky soft. I love the brand Faith in Nature and use lots of their shampoos, conditioners and shower gels.
  • Urtekram Shea Butter Body Balm - This pure shea butter works miracles on dry skin. I use it on my cuticles and lips, and I even used on my nose when I had a cold to prevent my skin from cracking. I will probably use it even more in the winter.
  • Acorelle Perfume Roll-on Neroli - I adore the citrus-y scent of neroli and this natural perfume smells incredible. Also very easy to apply thanks to the roll-on applicator.
  • Little Ondine Nail Colour - This nail polish is toxin free, odour free and peel-off (instead of having to use a remover). I have it in the lovely coral colour called Ibiza.
  • Tiny Devotions Mala Necklace (the necklace to the left in the photo) - I've wanted a Tiny Devotions mala for so long, and this summer I finally bought one. I got the "Let Love In Mala" with a big rose quartz and I love it so much!
  • And lastly, my birthday was last month and my love got me this necklace with watermelon tourmaline (to the right in the photo). How great is that? I love watermelon and I love crystals, so this was truly the most perfect gift. (Since it was a gift I don't know the brand, though).
What are some of your current favs?

Friday, 7 October 2016

Raspberry Smoothie Bowl


This bowl of pink deliciousness is like a mix between a raspberry sorbet and a smoothie bowl. Like having dessert for breakfast! Because life is far too short to have boring breakfasts, right?

Raspberries are super good for you as they are full of protecting antioxidants and vitamin C, fibre and potassium to name a few nutrients. In this simple recipe, frozen raspberries are blended with banana, lemon, vanilla, coconut and a splash of plant milk to make a thick and creamy smoothie bowl. I actually enjoyed my smoothie as a snack together with my spiced chocolate energy balls and a cup of Clipper Detox tea. Heavenly!

I'm so so happy that it's Friday afternoon. This week has been a bit rough so I'm really looking forward to a relaxing weekend with my love. When I got home from work today I did some yoga and now I'm having a big cup of tea and a snack and I almost feel like a person again :)

Happy weekend!


Raspberry Smoothie Bowl

Serves 1


1/2 lemon, juiced
1/2 cup (1 dl) plant milk
2 big handfuls of frozen raspberries
1 banana
1 small handful of raw coconut flakes
Pinch of vanilla powder

Blend until smooth and creamy. Pour into a bowl and top with pumpkin seeds, more coconut, goji berries, granola etc. Enjoy!