mat osv.

    •    2 tsp. coconut oil
    •    1 ear of corn
    •    1/4 tsp. smoked paprika
    •    4 cups chopped red leaf lettuce
    •    4 cups mixed greens (I used a 'power green' pack)
    •    handful of roughly chopped cilantro
    •    1 ripe necartine, diced
    •    1 shallot, finely minced (about 2 Tbsp.)
    •    1/2 cup crumbled feta, plus more for garnish
    •    1/2 cup roasted and salted peanuts, plus more for garnish

    •    2 Tbsp. extra virgin olive oil
    •    1 Tbsp. fresh lemon juice
    •    1 Tbsp. white balsamic vinegar
    •    1 tsp. agave nectar
    •    1 tsp. dijon mustard
    •    sea salt and pepper

In a small pan, heat the coconut oil over medium high heat. Cut the corn kernels away from the cob and add them to the hot pan with a sprinkle or salt and the smoked paprika. Saute, only moving once or twice so the edges char, for 2 minutes. Turn off the heat and let the corn cool completely.

In a large salad bowl, combine both greens, cilantro, the diced nectarine, shallot and half of the feta, peanuts and cooled corn. Whisk the olive oil, lemon juice, white balsamic, agave, mustard and a pinch of both salt and pepper. Dress the salad as desired and sprinkle the remaining feta, peanuts and corn on top. Serve immediately.

panering : mandelmjöl, sesamfrön, fiberhusk, salt, peppar och citronpeppar
sås : creme fraiche, dill, citronsaft och citronpeppar

Pizzadeg för en hel plåt:
6 ägg
6 msk vatten
3 dl kokosnötsmjöl
6 tsk fiberhusk
3 tsk bakpulver
2 msk smulad oregano och/eller basilika
1,5 tsk salt

Vispa ägg fluffigt och häll i vattnet. Blanda alla andra ingredienser i en bunke och häll ner i äggsmeten. Blanda tills det blir smuligt och låt det sedan stå och svälla i fem minuter. Kavla sedan ut (gärna med papper över degen) på en pappersklädd plåt och grädda på 200 grader i sju minuter. Lägg på era ingredienser och grädda på 175 grader i ungefär 20 minuter.

 

 

yields 3-4 servings

 

what we used: 

• 2% plain greek yogurt
• 1 cup water
•  8 ounces frozen raspberries + blueberries
• bananas
• honey
• raw buckwheat grouts (soaked over night and rinsed)
• vanilla granola
• chopped almonds
• figs
• grapes

 

 

how to make it:

• combined the water, three cups greek yogurt, 8 ounces of frozen raspberries, 1/4 honey and 2 bananas in a blender. blend on high until smooth with no chunks. pour equally into three or four separate containers (we used glass jars)

• place all of the remaining ingredients in bowls and allow people to mix as they please in their jars! we liked combining the frozen blueberries first into the smoothie base so that they melted and added an extra sweetness. the figs were also a big hit. if you’ve never used buckwheat grouts, make sure to buy them raw and soak them over night. they’re good for you and they have a nice texture, so give them a go!

1 15 oz can cannellini beans
3 tablespoons reserved bean liquid
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 clove garlic
1 tablespoon chives, roughly chopped
salt and pepper, to taste

Place all ingredients into a blender or food processor and process until smooth.

Serve with vegetables or pita chips.

takes: 15 minutes makes: enough for 2

 

 

1. Heat a frying pan on a medium high heat. Add a little oil and cook the asparagus, stirring every few minutes until it is just tender. About 5 minutes.

2. Meanwhile, combine lemon juice with 2 tablespoons extra virgin olive oil in a bowl. Season.

3. Toss the cooked asparagus in the dressing and leave it to stand.

4. Add a little more oil to the pan and cook fish until golden on both sides, 2-3 minutes each side.

5. To serve, divide fish between two plates. Toss mint and asparagus in the dressing and scatter over the fish. Crumble over goats cheese and serve warm.

 

VARIATIONS
vegetarian – skip the fish and double the asparagus and goats cheese. Or serve minty asparagus with goats cheese and a poached egg.

vegan – skip the fish and cheese and serve the asparagus with chunks of avocado and roasted nuts such as brazil nuts or pine nuts.

not asparagus season? – no probs. Use green beans or frozen peas instead.

Ingredients:
Cauliflower, 1 head


Tahini, 1/2 cup


Water, 3 tbsp


2 Lemons


Salt and pepper, to taste


An herb for garnish- parsley, cilantro, basil

 

Cut the cauliflower into medium-sized florets and steam for about 10-15 minutes or until the cauliflower is barely soft and very slightly translucent. If you don’t have a steamer basket, you can boil them in salted water for a few minutes. I do recommend, however, investing in a steamer basket!

 

Once steamed, sprinkle with salt and pepper and grill over high heat until well charred. This should take around 15-20 minutes. If you don’t have a grill, you can use a sauté pan with olive oil on high heat, turning just once each side has browned significantly.

 

Meanwhile, to make the tahini dressing, combine in a medium sized bowl, the tahini, lemon juice and 1 tbsp of water. Whisk with a fork or whisk until the dressing becomes fluffy and creamy. The tahini lightens in color, as well.

(serves 4)

for the naan bread:

1 cup wheat flour

1/2 cup whole spelt flour

1 1/2 cups warm water

3/4 teaspoon active dry yeast

1/4 teaspoon salt

2 teaspoons brown rice syrup

1 teaspoon olive oil

optional: cumin seeds, thyme, chili flakes, coriander…

 

for the curried beans:

4 cups red beans (canned is fine)

3 large garlic cloves, finely chopped

2 tablespoons melted coconut oil

3 tablespoons chopped canned tomatoes

1 large fresh green chili, finely chopped

1/2 teaspoon salt

2 teaspoons coriander seeds

1 teaspoon fenugreek seeds

1 large lemon (cut into 4 wedges) and chopped avocado for serving

 

To make the naan bread: Add, to a medium bowl, the water, yeast, salt, brown rice syrup and olive oil, and whisk everything together. In another bowl, combine the flours. Add the yeast mixture to the bowl with the flour and knead until you have a firm, yet soft to the touch, dough. If the dough is too wet, add more flour until you reach the right consistency. Cover the bowl with a clean kitchen towel and leave it in a warm place to rise for 2 hours.

 

Heat a large grilling pan over medium-high heat. Dust a working surface with flour and add the proofed dough. Knead for a couple of minutes and divide it into 4 equal parts. Roll each ball of dough into a not too thin elongated shape and add the topping you want (if using) pressing it down gently into the dough. Brush the naan with water and add it to the grilling pan, water side down, and cover with a lid. Cook for 30-50 seconds, or until you start seeing some bubbles on it. Cook the other side for approximately the same time, or until lightly charred. Repeat this process with the remaining balls of dough.

 

To make the curried beans: Add all the ingredients for the curry, except the beans, to a food processor and pulse until it turns into a paste. Add the curry to a pot over medium heat and cook, stirring often to avoid sticking to the bottom of the pot, for 2-3 minutes. Add the beans, 3/4 cup of water (if you cooked your own beans use the cooking water), and cook for additional 5 minutes. Serve immediately.

 

Add a good squeeze of lemon juice to each serving, along with some chopped avocado and a drizzle of olive oil. Serve with the naans.

Blackberry and Cardamom Crumb Bars 
Makes 9 squares (gluten and refined sugar free)

1 1/2 cups rolled oats
1 cup + 1 Tbsp oat flour
5 cardamom pods, seeds taken out
1 tsp vanilla extract
1/2 tsp salt
1 tsp baking powder

3/4 cup cold-pressed coconut oil
1/2 cup honey

2 cups blackberries (fresh or frozen)

1. Preheat the oven to 175 degrees. Mix all dry ingredients in a large bowl, leaving 1 tablespoon of oat flour aside.
2. Add coconut oil and honey. Stir until combined.
3. Line a 9-inch square pan with parchment paper. Divide the dough into 3 equal parts. Transfer two into the bottom of the baking pan and press to create an even base.
4. Sprinkle 1 tablespoon of oat flour onto the base. This will prevent it from soaking the blackberry juice.
5. Cover the base with 2 cups of blackberries.
6. Use the remaining dough to create crumbs on top.
7. Transfer to the oven and bake for 30 minutes. Slice when completely cool.

begin by dipping the rice paper in water to lightly coat and soften the wrapper -place it down on a clean, flat surface. next, arrange the rest of the ingredients in the middle of the rice paper. i put the kelp noodles on the bottom followed by tofu and then put the smaller ingredients on top. once your ready to roll the spring roll, fold in the two smaller ends followed by one larger side and use your fingers to tightly roll -similar to a burrito.

 

Green goddess mayonnaise

(makes enough for 4-6 sandwiches):
1/3 cup packed basil leaves
1/3 cup packed tarragon leaves
1/3 cup packed chopped chives
2 medium-large garlic cloves
2 anchovy fillets
zest and juice of 1/2 a lemon
1/4 teaspoon salt
1/2 cup good mayonnaise (such as Spectrum's olive oil mayonnaise)
 
Pickled spring onions

(makes enough for 4-6 sandwiches):
2 spring onions, bulb thinly sliced
1/2 cup white wine vinegar
2 teaspoons sugar
1 teaspoon fine sea salt
1/4 teaspoon black peppercorns, lightly crushed
 
Per sandwich
2 slices pan bread (I like something with a neutral flavor such as Josie Baker's Wonderbread)
1/2 a small, ripe avocado, sliced
2 fat slices fresh mozzarella
1 medium-sized green zebra tomato (or other heirloom tomato), sliced
a few thin slices cucumber
several slices pickled onion
a handful of sprouts (such as broccoli sprouts), rinsed and dried
a couple of small lettuce leaves (butter or romaine), rinsed and dried

kall vietnamesisk risnudelsallad med jordnötter, chili, fisksås, lime och de grönsaker som finns

Quinoakaka med banan & blåbär
12 bitar

 

3 dl kokt, kall Quinoa
½ dl soja/mandelmjölk
2 no-egg (vegetabilisk ägg-ersättning)
1 stor mogen banan
½ dl råsocker/kokossocker
3/4 dl rårismjöl/bovetemjöl
1 tsk vaniljpulver
3/4 tsk bakpulver
1 nypa kanel
ca 2 dl färska Blåbär
lite maizena

 

Sätt ugnen på 175-180 grader.
Mixa Quinoa med soja/mandelmjölken i en mixer tills det är helt lent (funkar nog med mixerstav också). Tillsätt no-egg och banan, fortsätt mixa tills allt är blandat och har en jämn konsistens. Häll över Quinoablandningen till en skål. Tillsätt sötning, rismjöl, vanilj, bakpulver och kanel. Vänd ihop tills allt är väl blandat. Rör ihop blåbären med lite maizena.
Häll ner hälften av smeten i en smord form, strössla över hälften av blåbären. Ringla över resterande smet och toppa med blåbären som är kvar. Grädda ca 40-45 min.

ingredients
- 1 lb zucchini, sliced into 1/3-inch rounds
- 1 red onion, sliced into 1/2-inch rounds
- 1/4 cup olive oil + more for spraying/brushing
- salt
- pepper
- 1 1/2 cup ricotta
- zest and juice from 1 lemon
- 1 clove garlic, minced
- 3-4 large basil leaves, minced
- 1 lb loaf of ciabatta

instructions
heat grill to medium.
carefully thread the onion rounds onto skewers (this will keep them in tact as rounds while grilling), making sure the skewer goes through every onion ring.
brush onions and zucchini rounds with 1/4 cup olive oil and season liberally with salt and pepper.
grill vegetables 9-10 minutes each side, until nicely caramelized.
cut the ciabatta loaf in half horizontally and lightly spray/brush with olive oil - transfer to the grill for 1-2 minutes until crisped.
stir the ricotta with the lemon juice and zest, garlic, and basil leaves in a small bowl. add salt and pepper to taste.
spread ricotta over the bottom half and top with zucchini and red onion slices.
spread any remaining ricotta on the top half of the bread, place on top, and then cut into serving sizes (smaller for appetizer; larger for entree).