143. Yogurt parfait
142. Ice coffee
(serves 1)
strong filtered coffee (about 125ml)
a few ice cubes
a dash of milk
sweetener of your choice, optional
Add all ingredients in a blender and churn. Enjoy cool.
141. Coconut chia pudding
Makes 4 little ones
Prep: 5 min, Chill: 1 hour
Prep: 5 min, Chill: 1 hour
1 1/2 cups soy milk1 mashed up banana
3/4 cup coconut milk
3 tablespoons of crushed chia seeds
1 tsp vanilla
1tsp cinnamon
1. Blend it all together
2. Pout into individual ramekins and chill for at least 1 hour.
That's it. Seriously.
140. Tonfiskbiffar
1 burk tonfisk + 1 ägg + tomatpuré + lök
+ vitlökspulver, citronpeppar & curry
→ Blanda samman allting och forma till biffar. Stek på relativt låg värme under rätt lång tid tills de ser färdiga ut. 139. Citrus & watercress salad
Citrus & watercress salad w toasted coconut & peanuts
Ingredients:
1 grapefruit, peeled and cut into segments
1 blood orange, peeled and cut into segments
2 bunches watercress (can substitute any other greens such as arugula)
3 tbs grapefruit juice
1 tbs blood orange juice
1 tbs lemon juice
2 tbs olive oil
3 garlic heads, crushed
3 tbs chopped coriander
1 tsp chili flakes
salt to taste
1/4 cup desiccated coconut, toasted
1/4 cup onions, fried
1/4 cup peanuts, toasted and roughly chopped
Directions:
In a large bowl, flake the grapefruit and blood oranges (I left the segments whole) and mix together with the watercress. In a container, mix together the next seven dressing ingredients and season with salt. Toss the salad with the dressing. Sprinkle with coconut, fried onions and toasted peanuts. Serve immediately.
138. Grapefruit&avocado
Matinspiration.
137. Citrus salad with halloumi
1 dark red grapefruit
2 honey tangerines
2 sunburst tangerines
1 navel orange
1 pomelo
1 small shallot, minced
Sea salt
Black pepper - to taste
1-2 tablespoons extra virgin olive oil
1 teaspoon rice vinegar
1 Halloumi Cheese
Daikon radish micro-greens
2 honey tangerines
2 sunburst tangerines
1 navel orange
1 pomelo
1 small shallot, minced
Sea salt
Black pepper - to taste
1-2 tablespoons extra virgin olive oil
1 teaspoon rice vinegar
1 Halloumi Cheese
Daikon radish micro-greens
Peel and slice the citrus using a sharp pairing knife. Slice off the ends of the citrus and stand it up on one of the sides. Carefully cut away the sides of the citrus with the knife trying to remove as little flesh as possible. Then slice the peeled citrus into rounds (You can see a picture of this above) removing any seeds as you go. Lay the slices of citrus out on a flat serving plate. Sprinkle the shallots, salt and pepper over the top, using as much as you would like depending on your taste. Drizzle the extra virgin olive oil and rice vinegar over the citrus as well, again using as much as you would prefer. At this point you could *pan fry the Halloumi and serve it right away or place the citrus plate in the refrigerator until you are ready to serve it and right before it goes out, top it with *pan fried Halloumi. Sprinkle some micro-greens over the whole thing and watch the eyes of your guests widen in admiration.
(you could also try blood oranges, mandarins, tangelos, Valencia oranges, pink or white grapefruit. Just keep the tart citrus to a minimum. You want the salad to be comprised mostly of the sweeter citrus varieties)
136. Chipotle carrot, avocado & kamut salad
Ingredients
- 5-6 large carrots
- 2 teaspoons olive oil
- ½ to 1 teaspoon chipotle powder
- 1 cup Kamut
- 1 avocado
- ¼ cup sunflower seeds
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon lime juice
- Cilantro, for topping
Instructions
- Preheat oven to 350˚.
- Cover Kamut with water and bring to a boil. Let cook until Kamut is tender, roughly an hour*. Drain and set aside.
- Cut carrots into ½” slices. Toss with two teaspoons of olive oil and ½ teaspoons chipotle powder (add more for a hotter dish). Roast for 20-25 minutes or until carrots are tender.
- While carrots roast, remove avocado from skin and dice into large pieces.
- Toss together kamut, roasted carrots, avocado, and sunflower seeds. Whisk together olive oil,honey, and lime juice. Drizzle over kamut and lightly toss. Serve with a sprinkle of cilantro.
Notes
*It is recommend to soak Kamut before cooking,preferably overnight. This will cut down on cooking time.
135. Vanilla pudding
Vanilla creamy pudding
Makes 3 small portions
- 2 cups milk
- 1 Tbsp butter
- 3 Tbsp vanilla sugar
- 1/2 vanilla pod
- 2 Tbsp potato starch
- 2 egg yolks
Bring 1 1/2 cup of milk, butter, vanilla sugar and scraped vanilla seeds to a boil.
Mix the remaining milk with egg yolks and potato starch until smooth. Add it into the boiling milk and lower the heat.
Boil another minute or until the mixture thickens.
Pour it into glass bowls.
Decorate it with chocolate, chopped nuts, or fruits.
You can serve it either warm or cold.134. Avocado strawberry sandwich
Avocado Strawberry + Goat Cheese Sandwich [cold]
- 2 slices of bread [my favorite GF brand is Udi’s]
- 1 avocado
- 4 medium strawberries, thinly sliced
- 2-4T goat’s milk mozzarella, crumbled
- 1t lemon juice
- 1/8t salt
- black pepper + sea salt to top
- Toast the bread and place on a cooling rack [avoids sogginess] to stay crisp but not hot.
- Mash the avocado with a fork and then mash in the lemon juice + salt.
- Add as much avocado to the toast as desired and add 1 layer of thinly sliced strawberries.
- Top with salt, pepper, and about 1T crumbled goat cheese per slice.
notes: Amount of bread needed will vary depending on desired amount of avocado used + size of bread. Use more strawberries if needed. Omit cheese for a vegan option.
Sautéed Strawberry Avocado + Goat Cheese Sandwich [hot]
- 2 slices of bread [my favorite GF brand is Udi’s]
- 1 avocado
- 4 medium strawberries, thinly sliced
- goat’s milk mozzarella, thinly sliced
- 1t unrefined coconut oil
- 1T balsamic vinegar
- 1t lemon juice
- 1/8t salt
- black pepper + sea salt to top
- Toast the bread and place on a cooling rack [avoids sogginess] to stay crisp but not hot.
- Turn your oven on to broil.
- Mash the avocado with a fork and then mash in the lemon juice + salt.
- Add oil to a small pan over medium heat.
- Once hot, add the strawberries + balsamic, cooking for 3-5min until softened but not falling apart. Stir/flip a few times.
- Add as much avocado to the toast as desired and add 1 layer of cooked strawberries.
- Top with a thin layer of goat cheese.
- Broil until melted, about 1-3min. If you’re using more of a crumbly goat cheese, be careful it doesn’t burn.
notes: Amount of bread needed will vary depending on desired amount of avocado used + size of bread. Use more strawberries if needed. Omit cheese for a vegan option but still broil for 1-3min.