196. Veggie+hummuswraps
195. Sesamnuggets
Sesamnuggets på riven rå rödbeta med tomater och vinegrette.
194. Tomat, kikärtor & fetaost
En av tomaterna åt jag till lunch och den toppades med två ätasnabbtmedansbebisensoverfavoriter – kikärter och fetaost. En fluffig sallad undertill, mandlar på toppen och frukt till efterrätt = lunchen är ordnad!
2013-08-30 at 17:36:46
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193. Foodphotos
fish with broccoli, asparagus, green bell pepper, radish, red onion and quark with herbs.
arugula, cottage cheese, carrot, tomato, broccoli, sugar pea, avocado.
lettuce, biff, sweet potato fries, broccoli, tomato, edamame.
chili fried chicken quorn w/ cauliflower purée and salad.
192. Broccoli & spinach salad
2013-08-25 at 01:15:47
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191. Bean, pea & cheese salad
190. Nectarine, tomato & mozzarella
heirloom tomato, nectarine & mozzarella salad
Serves 2
2 small heirloom tomatoes, sliced into rounds, 1/4 inch thick
2 small nectarines, sliced into rounds, 1/4 inch thick
1 ball buffalo mozzarella, sliced into rounds, 1/4 inch thick
extra virgin olive oil
balsamic honey glaze (recipe follows)
maldon salt
freshly ground pepper
basil leaves
edible flowers (optional)
Balsamic Glaze
1 cup balsamic vinegar
1 tablespoon honey
sea salt
freshly ground pepper
Put the vinegar in a small saucepan and simmer until reduced into a thick syrup. Stir in the honey, season with salt and pepper, and set aside.
To assemble the salad, alternate the tomato, nectarine, and mozzarella slices until all are on the plate or serving board. Generously sprinkle maldon salt across the top of the slices. Repeat with freshly ground pepper. Scatter small basil leaves across the top and around the sides. Drizzle extra virgin olive oil and balsamic glaze over the slices. Garnish with edible flowers and serve.
2013-08-25 at 01:04:00
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189. Squashsalad
Summer Squash with Pecorino & Lemon Vinaigrette
Serves 4
Zest from 1 lemon
3 large lemons, juiced, about ¼ cup
½ cup extra virgin olive oil
2 small or 1 medium zucchini, sliced paper-thin on a mandolin
2 small or 1 medium yellow squash, sliced paper-thin on a mandolin
2 cups baby arugula, packed
2 ounces pecorino romano, shaved with a vegetable peeler
Sea salt to taste
Freshly ground black pepper
Orange blossom or clover honey
Italian parsley leaves
In a small bowl, combine the lemon zest and lemon juice. Slowly whisk in the olive oil to combine. Add a generous squeeze of honey, about a teaspoon or two, a large pinch of sea salt, and some freshly ground black pepper. Stir to combine. Taste. Add more honey or salt as necessary.
To assemble the salad, arrange the arugula at the bottom of a large serving bowl or dish. Scatter the thinly sliced zucchini and yellow squash on top. Add the shaved pecorino romano or shave it directly over the squash. Sprinkle a tablespoon or so of fresh parsley leaves. Drizzle some of the dressing over the salad. Toss and add more dressing if necessary. Finish with a little freshly ground pepper. Serve immediately.
2013-08-25 at 01:01:00
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188. Farrosallad
Summer vegetable farro salad (vegan, dairy free)
What you’ll need:
For farro:
1 cup dry farro
2.5 cups vegetable stock
For salad:
1/2 red bell pepper
1 ear of raw corn
7 small multi-colored carrots from farmer’s market (or 2-3 large carrots from grocery store)
Fresh or defrosted peas (I used about 1 cup, maybe more)
1/2 of an avocado
1-2 chive stalks
Handful of cilantro (to liking)
Spinach (add as much as you want!)
For dressing:
1-2 garlic cloves
1/4 cup sherry wine vinegar
1/4 cup lemon olive oil (or plain olive oil)
Juice of 1/2 lemon (add more lemon if using plain olive oil)
How to:
Bring vegetable stock to boil with a pinch of salt. Add farro and stir. Bring back to boil, and cover. Cook 20-30 minutes, until vegetable stock is gone and farro is done. Let cool.
Roughly chop red pepper, avocado, carrots, spinach, cilantro, and chives. Cut off kernels from the ear of corn (don’t cook it!). Add all salad ingredients to a large bowl. Once cooled, add farro and gently mix.
Mince garlic into a small bowl/cup and add sherry wine vinegar, lemon olive oil, and lemon juice. Whisk until combined, then season with a pinch of salt and pepper.
Pour dressing over salad and gently mix until incorporated.
Taste and adjust seasonings.
Enjoy it outside on the deck or patio with a cold glass of iced tea!
2013-08-25 at 00:08:15
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187. Salladsinspiration
Kale and spinach with broccoli sprouts, steamed green beans and broccoli, red bell pepper, cucumber, artichoke hearts, green onions & sunflower seeds (with lemon olive oil and apple cider vinegar).
Rainbow bowl of lettuce, cucumber, raw corn, marinated beets, tomato, red bell pepper, pea shoots, (homemade lentil burger) homemade hummus, and chives with a squeeze of lemon juice.
Salad of kale, spinach, cucumber, red bell pepper, avocado, red onion, and feta, with a balsamic vinaigrette.
Brown rice bowl with steamed green beans, carrots, and kale, plus smoked salmon and scallions.
farro salad topped with a fried egg, salt, and pepper.
Thai salad over kale and lettuce, with peas, avocado, tofu (brown rice and the leftover peanut dressing).
Spinach, kale, and sprouts with cucumber, jicama, roasted sweet potato, avocado, black beans, lentils, and green onion with lemon juice, lemon olive oil, and apple cider vinegar.
Lunchtime — kale, local organic lettuce, and arugula salad with edemame, chickpeas, red pepper, raw broccoli, roasted zucchini, avocado, cucumber, and hard-boiled egg, with lemon olive oil and balsamic vinegar.
186. Chocolate marshmallow mousse
chocolate marshmallow mousse Makes 6 (
källa)
150g mini white marshmallows (or large marshmallows, chopped)
50g unsalted butter, room temperature
250g dark chocolate
60ml hot water
1 teaspoon instant coffee powder
300ml cream
Put the marshmallows, butter, chocolate, water and coffee powder into a heat-proof bowl. Set the bowl over simmering water, stirring occasionally, until you have a smooth homogeneous mixture. Set aside to cool.
Whip the cream until thick, and then fold it into cooling chocolate mixture.
Pour the mixture into small ramekins and chill. They are pretty much ready to be eaten straight away.
185. Strawberry almond pie
Ingredients:
Butter for greasing
5 large egg yolks
1 cup confectionary sugar - 2,4 dl
1 1/2 cups almond flour or ground almonds (with or without skin) - 3,6 dl
2 tbsp almond paste
1/4 cup milk or heavy cream - 0,6 dl
1lb small strawberries - 450 g
Directions:
Preheat oven at 375F. 190c
Make the sabayon : whisk the egg yolks with sugar over a double boiler until it triples its volume, looks very pale yellow and slightly warm. Remove from the double boiler and add the ground almonds and almond paste mixing well to make sure the almond paste dissolves into the batter.
Add the milk (or heavy cream) and stir well.
Butter a pie dish that is around 8 inches and pour the batter over it. Hull the strawberries and spread them evenly over the batter . Bake it in the middle rack for about 20 minutes or until the center feels set.
Serve it warm or room temperature, it tastes great on the next day too.
184. Banana coconut ice cream
Roasted Banana Coconut Ice Cream 4-5 medium bananas, sliced into 1″ pieces
2 dates, chopped
1 tablespoon
vanilla extract 2 tablespoon
coconut oil 1 (13.5 ounce) can
coconut milk
· Place bananas and dates in a 7 x 11 inch baking dish· Drizzle with vanilla and coconut oil
· Bake at 375° for 35 to 45 minutes, until bananas begin to caramelize and smell fragrant
· Place banana fixins and coconut milk in vitamix and puree on highest setting until smooth
· Place mixture in ice cream maker and freeze according to directions
· Top with nuts, berries or sprinkles and serve
183. Roasted banana w coconut
182. Watermelon milkshake
Watermelon Milkshake
Prep time: 2 mins
3 cups frozen watermelon chunks
1 cup milk (almond milk)
2 tbsp granulated sugar (stevia)
Instructions
Combine all ingredients in a blender and process to milkshake consistency.
Taste and add more sugar as needed.
181. Cornbread waffles
Chilli cheese cornbread waffles
4 waffles
1 cup plain wholemeal or white flour
3/4 cup cornmeal
2 tspns baking powder
1/2 tspn sea salt
Pinch chilli flakes
1 x 15ml tblspn honey
2 large eggs
1 3/4 cups buttermilk
60g butter or margarine, melted
1/2 cup grated, loosely packed cheddar cheese
Non-stick spray
Topping:
· Scrambled eggs with chopped basil and green onions
· Sliced mushrooms sautéed in butter
· Seasoned oven roasted cherry tomatoes mixed with chopped basil straight out of the oven
Sift first 4 ingredients into a large mixing bowl and add pinch of chilli flakes.
Whisk wet ingredients and cheese until combined. Add wet ingredients to dry and fold in carefully until just combined (don’t over-beat).
Spray waffle iron well with cooking spray and heat to desired setting (I used the low-medium setting ’2′).
Pour batter carefully onto waffle iron, smoothing out with a spatula to cover the whole grid – be careful not to pour too much, this will depend on your waffle maker.
Cook waffles until indicator beeps, keeping an eye on them.
Keep waffles on a cooling rack covered with foil if you wish to keep them warm.
Butter each hot waffle straight from the waffle maker, spoon scrambled eggs over, making sure to get into the indentations, add mushrooms then tomatoes and basil on top.
These waffles would also be great with store bought salsa simmered on the stove and a soft boiled or poached egg, if you like a Spanish style breakfast.
180. Grilled ramen
179. Peach frozen yogurt
178. Roasted peach & sesame oats
177. Miso tofu noodle soup
