carrot + coriander + garlic salad ( guest post by my daughter Viktoria) The recipe of this salad came to me by way of my friend Maddy. She is Latvian, but I am not sure if this salad is Latvian too. Anyhow, it’s amazing how delicious it is, considering the small and rather basic set of ingredients. Let me give you a few tips, before you start: This salad gets better after a few hours […]
black rice, coconut cream and mango 1 cup whole grain black rice 1 tablespoon sugar ( best is palm sugar) a pinch of salt 2 cups water canned coconut milk or coconut cuisine 1 ripe mango In a saucepan combine rice, sugar, salt and water. Bring to a boil, then lower the temperature to a minimum. Cook for 40 minutes with the lid on. Serve the rice hot or cold. Before serving add coconut cream […]
n’ice cream with Balinese sugar coated peanuts (serves 4) 6 overripe frozen bananas 100g roasted salted peanuts 2 tablespoons palm sugar Slowly heat sugar in a saucepan always stirring until it melts. Add the peanuts and stir until coated. Set aside to cool. In a masticating juicer (Champion, Green Star, Omega, etc): homogenise the frozen bananas. In a blender (Vitamix, Nutribullet, Thermomix, etc): blend the frozen banana with a bit of liquid, any nut milk […]
gooseberry relish (by Yotam Ottolenghi) 750g gooseberries or plums 180g sugar 1/2 orange (rind shaved in strips) 10g fresh root ginger, peeled and cut into thin matchsticks 1 cinnamon stick Place the gooseberries, the sugar, the orange rind, ginger and cinnamon in a sauce pan and cook on medium-low heat for roughly 30 minutes, until a semi thick compote consistency has formed. Set aside to cool. Enjoy with pancakes or waffles and whipped cream!
Matcha literally means “powdered tea.” In Japan, originally it has been used to aid in the practice of meditation. Matcha is rich in a rare amino acid known as L-Theanine, which creates alpha waves in the brain – a state of relaxed alertness. This is about focus and attentiveness without the side effects of being over-caffeinated. Another health benefit comes from a potent antioxidant called Epigallocatechin gallate (EGCg) that exists in quantities up to 20 times […]
Sometimes I just can’t resist to use the leftover fruit pulp from juicing to make cookies. The beautiful colour and scent of squeezed oranges, apples and carrots – too good to discard! Courgette, pineapple and ginger are nice, as well. I never used the pulp of kale, broccoli or celery. Besides their strong flavour they tend to be stringy. Not really desirable in a sweet treat. vegan fruit pulp cookies 4 generous tablespoons fruit pulp 1 tablespoon ground flax […]
Part bowl, part curry…. a quick and simple lunch inspiration. potato, cauliflower and coconut bowl 2 -3 potatoes, peeled and cut in cubes 1 small cauliflower, divided in florets 1 tablespoon coconut oil 1cup of coconut milk 1 tablespoon curry powder juice of 1 lemon (or of 2 limes) red chili flakes a few pinches of sea salt 1 cup cilantro leaves Steam or blanch the cauliflower florets for 10 minutes maximum. Make sure the cauliflower […]
.. Kanten contains a sea vegetable called agar agar, which turns liquid into jelly. This works well with any kind of berry or combination of berries. raspberry kanten (adapted from the kind diet by Alicia Silverstone) serves 4-6 2 cups raspberries fresh or frozen and thawed 4 cups apple or quince juice 1 tablespoon fresh orange juice pinch of sea salt 3 tablespoons agar agar a few drops ginger juice ( grate a piece of […]
anti-inflammatory blend 1/4 pineapple (medium size) 1 pear 1 lime 3cm raw ginger 1/4 cucumber 1/2 stalk celery 1 broccoli or cauliflower 1/2 avocado 1 handful ice Juice the pineapple, pear,lime, ginger, cucumber, celery and broccoli. Add the avocado flesh and ice to the blender, pour in the extracted juice and blend until smooth. Eating refined carbohydrates, sugars and dairy tends to raise inflammatory markers for most people and most disease in the body is […]