Category: Gluten free

Roasted sweet potato soup

Roasted sweet potato soup

When you try to eat seasonally in Scandinavia it gives you an option to eat a lot of root vegetables. Even though the sweet potato is only remotely related to the potato, it’s still in the same family. I love roasted vegetables, therefore roasted sweet potato soup wasn’t far off to make. Let me tell you guys, it’s really tasty. It’s creamy, it’s full of flavours and it’s vegan too!

However, first of all, I wanted to tell you guys that the reason I have been really absent on my blog is that I have been really ill. I know this is a food blog, therefore I won’t dwell on personal stuff. However, it’s been a rough couple of weeks. I will let you know what’s going on when I have some answers. But for now, it’s still a lot of testing going on.

But still a lot of exciting stuff has been happening and I will from now on update my home regularly, three times a week to be more exact.  So stay tuned.

Back to the roasted sweet potato soup, I’m going dare to say it, it will change the way you eat soup forever. I have someone in my household who is a self-proclaimed soup hater. This same person found the cold soup after it had been tweaked and photographed. And he ate the whole thing cold, leaving him wanting more roasted sweet potato soup.

When you roast the veggies before using them in the soup you bring out the natural sweetness in the veggies and brings another depth of flavours. Try it for yourself why won’t you?

Roasted sweet potato soup
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Creamy, rich, full of super healthy vitamins, such as turmeric and ginger. Sweet and spicy at the same time. 

Course: Soup
Cuisine: Scandinavian
Ingredients
  • 2 pieces sweet potatoes
  • 2 shallots, diced
  • 3-4 cloves garlic
  • 2 tbsp ginger grated
  • 1/2 tbsp turmeric ground
  • 1 tbsp chilli flaked
  • 1 tsp cayenne pepper add more if you want more spice
  • 1/2 tbsp thyme dried
  • 3 tsp salt flaked
  • 3 tsp black pepper ground
  • 400 ml coconut milk
Instructions
  1. Preheat oven to 220 degrees C and cut the sweet potatoes and shallots in half. 

    Bake the sweet potatoes, garlic and shallots for about 30 minutes.  

    Skin the potatoes and garlic and puree with an immersion blender. Add the shallots and mix.

    Peel and grate ginger.

    Add the ginger, thyme, cayenne pepper, chilli, salt and pepper to the pot and cook for a minute.

    Stir in the coconut milk and bring to a boil. Reduce heat and let it simmer for about 15 minutes. 

    Serve!

roasted sweet potato soup

Do you love roasted veggie soups as much as I do? Try this wonderfully sweet roasted tomato soup. 

Healthy breakfast to kickstart your morning

healthy breakfast

What is healthy breakfast? I know that a lot of people have made it their New Year’s resolution to lead healthier lifestyles. I also know that keeping that promise can be difficult. A healthier you is a happier you. What I mean by that is that is that you have decide for yourself what a healthy life is. What do you like eating?

I like a healthy breakfast. Healthy breakfast to me is a balanced start of the day. I want to fuel my body with what gives me energy and lasts until lunch. Because if I don’t that’s when I make really unhealthy choices. Like a little chocolate bar or a little candy to keep my energy levels up. Then I’ll crash a little later. Now, this is of course not doing my body any favours in any area.

This will affect my mood more than anything else. You know the t-shirt, “I’m sorry for what I said when I was hungry.” That’s me! I’m not a nice person when I’m hungry.

I started to cut some dairy products out of my life during this past year. One reason is that I really love the Swedish company Oatly and their products. Since I tried their barista “milk” I can’t drink anything else. Another is that my stomach feels a lot more balanced since cutting out some dairy products.

I know I should eat healthy breakfast every day, however, I’m also not that hungry in the morning. Because I have the luxury of working at home I can eat a little later. I also know that this is not the case for a lot of people. Therefore all of these recipes are created with that in mind. You can easily prepare it the night before and then to take with you in the morning. Wherever you need to go in the morning.

Of course, you can use dairy products if you like.

Today I’m sharing three of my favourite recipes to make your mornings easier and healthier.

Tip: Put fruits and nuts in a different container and assemble it at work.

Bircher - overnight oats

9th January 2018
: 1
: 5 min
: 8 hr
: Easy

Easy and healthy overnight oats.

By:

Ingredients
  • 120 gr unsweetened almond milk
  • 15-20 gr shaved coconut flakes
  • 3 tbs peanut butter
  • 65 gr gluten-free oats (or normal ones if you don't have an allergy)
  • 50 gr raspberries/strawberries/bananas/blueberries
Directions
  • Step 1 Put the oats and coconut flakes in a jar and pour almond milk over.
  • Step 2 Add peanut butter och stir gently. (The peanut butter will be a bit lumpy, but that part of the deliciousness.)
  • Step 3 Put the lid on and let it rest in the fridge for about 8 hours. Top with a banana and berries of your choice. (you can use frozen berries.)

Greek-inspired oat yoghurt with honey

9th January 2018
: 1
: 5 min
: 5 min
: Easy

Deliciousness in a jar.

By:

Ingredients
  • 120 gr of oat-based yoghurt
  • 35 gr cashew nuts, preferably salty
  • 15 gr raspberry
  • 15 gr blueberries
  • 2 tbs honey
Directions
  • Step 1 Pour yoghurt in a jar and top it with nuts, berries and honey.

Chia pudding with spirulina

9th January 2018
: 1
: 5 min
: Easy

Chia seed pudding with healthy spirulina.

By:

Ingredients
  • 4 tbs chia seeds
  • 1 tsp vanilla
  • 10-12 tbs coconut milk
  • half a frozen banana
  • 30 gr frozen blackberries
  • 2 tsp spirulina powder
  • 2 tbsp almond milk
  • handful raspberries
Directions
  • Step 1 Pour the coconut milk into a glass container and add the chia seeds, spirulina and vanilla. Blend it and put the lid on and place it in the fridge for about 8 hours.
  • Step 2 Mix the frozen bananas, blackberries and the almond milk in a blender.
  • Step 3 You should now have a thick creamy ice cream like topping. Put it in the freezer until the next morning.
  • Step 4 Add it to the chia pudding and top it with blackberries.

Want some more breakfast inspiration? Perhaps an apple overnight bircher is the answer? Or if you have more time, why not spirulina pancakes?

vegan coconut bounty bars

vegan coconut bounty bars

A couple of weeks ago I made these vegan coconut bounty bars for Gram’s birthday. I was told that they were popular. And I was asked for the recipe, now I had the recipe, but didn’t take photos of these little divinities. Therefore I had time to perfect the recipe for the vegan coconut bounty bars and show you how to make them.

They are not very hard to make but they take a little bit of time and precision. Especially if you want to decorate them. You don’t have to, they taste fantastic without decoration too.

The trick is to use a food processor for this. You can mix it by hand, but the coconut mixture doesn’t stick together as well. It makes it more difficult to make the coconut patties. However, you can put the mixture in the freezer for a little while in order for you to be able to make the patties.

coconut patties

 

vegan coconut bars

When I melt chocolate I prefer to use the water-bath method. Just make sure you do it slowly and stir the chocolate. I add a little coconut oil to make the chocolate shinier.  Also to make this a vegan niblet you need dark chocolate, most 70% are vegan. Personally, I think dark chocolate taste the best. If you want to go a little sweeter, add a little bit more agave to the coconut mixture. 

Now without further ado, the recipe.

vegan coconut bounty bars

28th November 2017
: 10 pieces
: 5 min
: Advanced

Your favourite coconut chocolate snack in one delicious bite.

By:

Ingredients
  • 180 gr shredded coconut
  • 73 gr coconut oil
  • 2 tsp vanilla powder
  • 2 tbsp agave syrup
  • 1 tbsp water
  • 220 gr dark chocolate
Directions
  • Step 1 Place the shredded coconut, coconut oil, vanilla powder and agave syrup in a food processor. (you can mix it by hand too, however the mixture won’t be as firm)
  • Step 2 Mix well together and add the water. (if it’s too dry add 1 tbsp water or agave, if it’s too sticky, try to add 1-2 tbsp shredded coconut)
  • Step 3 Shape the mixture into patties.
  • Step 4 Freeze for about 10 minutes and melt the chocolate in the meantime.
  • Step 5 Melt the chocolate slowly over a water-bath. Add 1/2 tbsp coconut oil to make it more shiny.
  • Step 6 Take the patties out from the freezer and gently dip them in chocolate until they are covered with chocolate. Use two tablespoons for this.
  • Step 7 Place the vegan bounty bars on a parchment paper and let them dry. If you want to decorate them, do before they dry.
  • Step 8 Put them in the freezer and take them out 10 minutes before you serve them.

 

 

 

Avocado chocolate mousse

Avocado chocolate mousse

To be honest, when I first heard Avocado chocolate mousse, I was sceptical. I love, love, love chocolate, did I mention that I love chocolate? Anyway, I didn’t think there was an easy and healthy way around chocolate mousse. Turns out, I was wrong. This Avocado chocolate mousse is scrumptious.

You can’t taste the avocado at all. This particular avocado that I used from Gram is even sweet. I have never heard of it before and I was very pleasantly surprised. It’s creamy, airy and has the perfect texture really.

I didn’t want to add sugar to this, so I used dates as a sweetener, but really ripe bananas tend to also be a little bit sweeter. Now, if you want to use sugar, you can of course. Feel free to experiment with flavours as you want. I added peanuts to mine and it’s like peanut butter and chocolate mousse all in one jar. Tasty right?

What’s really good about this Avocado chocolate mousse, other than it’s delicious, is that it’s very easy to make. It takes about 5 minutes, and you can experiment with it. Adding other types of nuts or even berries. Either way, I think you will like it very much.

Avocado chocolate mousse

20th October 2017
: 2
: 7 min
: 7 min
: Easy

Scrumptious avocado chocolate mousse with peanuts.

By:

Ingredients
  • 1 ripe avocado
  • 1 ripe banana
  • 2 tbs cacao powder
  • 3-4 dates
  • 3 tbs peanuts
  • Handful berries of your choice
Directions
  • Step 1 Peel the banana avocado.
  • Step 2 Put all the ingredients in a food processor.
  • Step 3 Mix well until smooth.
  • Step 4 Serve in glass jars and top with berries of your choice.

Don’t miss out on this Friday’s dinner recipe!

Savoury pancakes with chanterelle

Savoury pancakes with chanterelle

Savoury pancakes with chantarelle are easy to make, they are glutenfree and versatile! School is now back in full gear and in Sweden is almost time for the autumnal break. This usually gives me a little food angst. Kids home all day, hungry!

In Sweden, we are lucky enough to have served qualitative lunch at school every day. This takes some of the pressure off. We don’t have to pack lunch boxes for our kids and most schools have decent food.

But we all have the same problem after school, making dinner. The hour between getting home and until dinner is served is called the hell hour for a reason. Everyone, including myself, is hungry. Don’t fret, Savoury pancakes with chanterelle are easy to make. You can even prepare it the evening before. And you can fill with basically anything you want. 

Solution to this is Savoury pancakes with chanterelle or any healthy quick food. To save time, make the savoury pancakes the night before. Just make sure that you keep them in an airtight container. And when you heat them up the next day brush with either oil or butter. Now, because it’s still mushroom season, savoury pancakes with chanterelle was a seasonal choice. Also, I love mushrooms. However, it’s easy to make any filling for savoury pancakes. I know a lot of kids don’t like mushrooms, or actually, they think they don’t. A lot of times it’s more of a determination than anything else. For my kids, I can either add bacon to the mix or I just leave the chantarelle out and add either bacon or anything you know that they do like.

To make this completely vegan, you can subsitute the eggs.Ground flaxseeds is a great alternative. 
Mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water until fully absorbed and gluey. 
Use in place of one egg. So for 2 eggs use 2 tablespoons ground flaxseeds and 6 tablespoons of water.

Savoury pancakes with chanterelle

17th October 2017
: Makes 6 pancakes
: 5 min
: 25 min
: 30 min
: Easy

Delicious savoury gluten-free pancakes with seasonal toppings.

By:

Ingredients
  • Pancakes:
  • 120 gr buckwheat flour
  • 300 gr sparkling water or milk
  • 2 eggs
  • 1 pinch of salt
  • 20 gr oil or butter
  • Chanterelle filling
  • 200 gr chanterelle
  • 2 tsp dijon mustard
  • 3 tbsp dried thyme
  • 50 gr grated cheese (I like using a stronger kind of cheese)
  • 100 gr whipping cream/oat cream
  • 75 gr chopped shallot onion
  • 1 tbsp oil or butter
Directions
  • Step 1 Mix buckwheat flour, oil, salt and half of the water/milk.
  • Step 2 Whisk in one egg at a time and add remaining water/milk. Mix until smooth.
  • Step 3 Let it sit for 10 min.
  • Step 4 Heat up oil or butter in a skillet and bake pancakes. 1-2 min on each side or until golden.
  • Step 5 Chanterelle mix:
  • Step 6 Clean the chanterelles and chop with the shallot.
  • Step 7 Heat oil in a skillet and fry the onion for about 5 min.
  • Step 8 Add chanterelle and fry for another 5 min.
  • Step 9 Mix in mustard, cream, thyme, salt, add in the cheese lastly.
  • Step 10 Spread it on the pancakes, about 3-4 tbsp of filling on each pancake.
  • Step 11 Serve immediately!
vegetable I know that they like.

 

Overnight bircher with apples

Overnight bircher with apples

The overnight bircher with apples is not as new as one might think. It was invited by the Swiss doctor Bircher, who tried to get his institutionalized patients to eat more raw fruit. He was convinced that he had been cured of jaundice as a child by eating raw apples. Now, whether this is the case or not, this recipe has certainly made a come back after almost a 100 years. Bercher’s original recipe suggests condensed milk, which by today’s standards wouldn’t be considered healthy. So I have made some changes to it. As apple season is still going strong, overnight bircher with apples is a must! I do hope you enjoy it!

Overnight bircher with apples

13th October 2017
: 2
: 5 min

By:

Ingredients
  • 300 gr (3 dl) oats
  • 3 gr (3 dl) milk of your choice - I prefer almond milk for this
  • 3 tbs maple syrup
  • 2-3 tsp ground cinnamon
  • 4 apple rings
  • 25 gr (1/2 dl) chopped apples - dried
  • pinch of salt
  • a handful of almonds
  • 1 fig (optional)
Directions
  • Step 1 Put all the dry ingredients in a container and cover it with the milk of your choice.
  • Step 2 Put the lid on the container, put the mixture in the fridge and leave it overnight.
  • Step 3 Serve topped with cinnamon and figs (or fruits of your choice)

 

 

Crisp carrot salad –  to go with any dish

Crisp carrot salad – to go with any dish

Crisp carrot salad you say? That goes well with most dished? Yes! Do you ever wish for a little side salad that’s quick to make and it’s not just your usual sliced vegetables? Then this salad is for you. It’s quick, it’s sliced, but with a twist!

I don’t know about you, but I always have a bag of carrots in the fridge. And I’m a little sick to either just grate them or make them into carrots sticks. Wich, of course, is not bad, however, I needed something new. The twist in this salad is the spicy ginger and the apple cider vinegar that gives this crisp carrot salad a stingy and fresh taste. If you would like it a little hotter just add more ginger and/or chilli flakes. This side salad is a fresh addition to any main dish. Especially the Roasted pumpkin risotto.

Crisp carrot salad

13th October 2017
: 2
: 5 min
: 5 min
: 10 min
: Easy

An easy crispy carrot salad with a little sting.

By:

Ingredients
  • 1 large carrot
  • 1 handful pumpkin seeds
  • 1 tbsp apple cider vinegar
  • 1 tbsp oil of your choice, I prefer an oil that has a characteristic taste
  • 1 tsp flaked salt
  • 1 tsp flaked chilli
  • 1 tsp powdered ginger or fresh if you prefer
Directions
  • Step 1 Mix the apple cider vinegar, oil, salt, chilli and ginger.
  • Step 2 Peel the carrots and slice them very thin. (I use a cheese slicer for this.)
  • Step 3 Mix the sliced carrots with the oil mixture.

Triple cheese beetroot pizza

Triple cheese beetroot pizza

Do you love cooking seasonally? Either way, you’ll love this recipe. Triple cheese beetroot pizza! It’s not only pretty to look at with all the autumnal colours. But it’s also packed with flavours to get you through the autumn.

Beets are not only delicious to eat, they are also packed with nutrients. Such as B vitamins, iron, manganese, copper, magnesium, and potassium. These red little gems are in season now, with all kinds of variations. I personally love the polka dot beetroot. Especially to eat raw in a salad. Fall apples are also in season, and they are particularly tasty to cook with. They tend to be a little bit more savoury and thicker. The flavours of beet, walnuts, cheese and apples are a match made in heaven! Triple cheese beetroot pizza, try it you guys!

Triple cheese beetroot pizza

10th October 2017
: 2
: 10 min
: 15 min
: 25 min
: Medium

Delicious beetroot pizza with creamy cheese

By:

Ingredients
  • For the dough
  • 3-4 Medium sized beetroots
  • 150 gr Feta cheese
  • 1 Egg
  • 150 gr Buckwheat flour
  • 150 gr Cornflour
  • 2 tbsp Oil (I use rapeseed oil)
  • 3 tbsp Thyme (either fresh or dried)
  • 2 Cloves of garlic
  • 100 gr Ground walnuts
  • 2 tsp flaked salt
  • 1 tsp ground pepper
  • For the topping
  • 150 gr Ricotta cheese
  • 50 gr Goat cheese
  • 1/2 Fall apple
  • 1 tsp Flaked salt
  • 1 tbsp Honey
Directions
  • Step 1 Put the oven on 225 degrees Celcius and peel the beetroots.
  • Step 2 Slice them and mix them in a food processor until you get beetroot rice.
  • Step 3 Either chop or ground the walnuts. Depending if you want bigger pieces of walnuts in the pizza or not.
  • Step 4 Mix beetroot rice, egg, buckwheat flour, cornflour.
  • Step 5 Crumb the feta cheese and mix with oil, salt and pepper. Blend with flour mixture.
  • Step 6 Flatten the dough and make two pizza bottoms.
  • Step 7 Put them on a baking sheet.
  • Step 8 Bake in the middle of the oven for about 10-12M.
  • Step 9 Take the bottoms out and spread ricotta on pizza bottoms.
  • Step 10 Slice the apple and goat cheese to about 2-3 cm.
  • Step 11 Put it in the oven for an additional 5 minutes.
  • Step 12 Drizzle with honey and serve immediately

Prickly pear smoothie bowl

Prickly pear smoothie bowl

Prickly pear smoothie bowl, have you tried it? If not, you really should. These beautiful little creations are not only gorgeous, but delicious. Such as prickly pear smoothie bowl.

I got a few questions about prickly pears, when I posted on Instagram. Just like the cactus, prickly pears have little hairs on them, that can stick you. Although they are easily removed with a damp cloth. Prickly pears are ripe when they are yellow, dark pink or orange. It’s sweet, like a hybrid between watermelon and yellow kiwi. As you understand it’s a wonderful addition to your breakfast table. Like a prickly pear smoothie bowl.

I also made jam from it, and it’s a perfect companion to any cheese platter. But for the prickly pear smoothie bowl, hollow out the fruit pulp and put in the freezer.

Prickly pear smoothie bowl

6th October 2017
: 2
: 5 min
: 10 min
: 15 min
: Easy

Perfect smoothie bowl with homemade granola for breakfast.

By:

Ingredients
  • 100 gr frozen prickly pear
  • 6 tbs coconut milk
  • 30 gr frozen blueberries (save some for topping)
  • 1 tbsp coconut flakes
  • 50 gr granola
Directions
  • Step 1 Mix the frozen prickly pear, coconut milk and frozen blueberries until smooth.
  • Step 2 Pour into a bowl and top with granola, coconut flakes and frozen blueberries.

 

Vegan Kale Pesto

Vegan Kale Pesto

What do with a bunch of kale you wonder? Vegan kale pesto of course! Each week I get a surprise veggie bag from Los Perros Urban Farming. It’s seasonal, it’s local and it’s tasty! Last week I received kale in my veggie bag. Now, I’m not a huge fan of kale, to be honest. I make kale crisps occasionally, which actually goes great alongside crisply grilled chicken. However, I often struggle what to make out of kale.

Therefore I needed to try something else to do with kale. Now, what I am a fan of, is pesto. In all its forms. Vegan kale pesto was no exception from this rule. To take away the bitterness from the kale, I marinated the kale in salt and lemon juice. It took the bitterness away but added a little peppery flavour. I really hope you like it. Toss it over pasta or have it with nachos crisps as I did. 

Vegan Kale Pesto

25th September 2017
: Makes about 200 gr
: 12 min
: 10 min
: 20 min

By:

Ingredients
  • 110 gr olive oil
  • 150 gr kale
  • 2-3 cloves of garlic
  • 50 gr parsley
  • 100 gr pine nuts
  • 2 tbsp lemon juice
  • 2 tsp flaked salt
Directions
  • Step 1 Rinse kale and pat dry with paper towels.
  • Step 2 Marinate it in lemon juice and salt.
  • Step 3 Leave for 10M.
  • Step 4 Peel the garlic cloves and add all the ingredients to food processor.
  • Step 5 Mix for about 10M
  • Step 6 Put it in an airtight jar. (it will keep 2-3 weeks in the fridge.)