#WeekRead is returning with IKEA hydroponics

I’ve realised that as soon as my maternity leave ends, our little Alice starts in daycare and I will be back in employment, that I will have absolutely no free time so I’m now trying to grow a habit of making time to my own projects, and then hopefully – HOPEFULLY – it will stick when summer comes and everything goes down.

One of my heartfelt projects is the #WeekRead where I tip you readers with easy to read and interesting reads and links you can spend your Saturday morning digesting with a cup of Joe.

This weeks #WeekRead no. 6 comes from IKEA. Yes, you read it correctly the first time. Come this spring IKEA launches a hydroponic series enabling you to grow your own vegetables indoors anytime of the year. It’s good news, especially for dim Copenhagen apartments, that don’t necessarily have access to a vegetable pad or multiple window sills with access the sun for most of the day. You can read more about the project here.

We actually bought a house, so I will not be concerned with regular window growing this season, apart from sprouting and propagation, so expect some good updates from our new garden this year.

If you haven’t read the previous 5 #WeekRead posts click here.

To sum up the principles of the weekly #WeekRead, every other Friday evening I link to a piece of content from either another blog or news site which I find extremely interesting or useful. The only rule is, it should be an easy to read, digestible article that can be read in 5 minutes. That way, when you enjoy that first cup of coffee tomorrow morning (you might even do some morning pinning?) you can read the #WeekRead easy while waking up.

Raw Vegan Cocoa Chia Pudding

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This is the perfect comfort food breakfast. The portion is for many servings so keep it in a container in the fridge and you can even make this for breakfast if you are in a hurry.

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1 tablespoon raw cocoa powder
1/4 avocado
2 tablespoons maple syrup
5 tablespoon chia seeds
2 cups rice milk, or other diary free milk of choice (keep in mind that the rice milk is a bit sweeter than other diary-free milk alternatives

In a blender combine all ingredients apart from the chia seeds. Once combined stir the chia seeds into the liquid, pour into a container and chill in the fridge overnight. If you feel like it you can serve this with coconut milk (not the canned version, though!) poured over and with your favorite toppings.

In the picture I used homemade apple sauce, dried raspberries, pecan nuts and cocoa nips.

Amazing Beet Soup with Goma Dressing

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Normally, I don’t care for beet soup, but then I had leftover beets and I’m really trying to 1.) save and 2.) not let food to go waste. This turned out really good – I think my aversion towards beet soup is now gone. This beet soup can easily be eaten without the goma dressing, but it just adds a whole other kick to it, and the goma dressing is so so easy to make. Find the recipe here.

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All you need is:
3 medium sized beets
1/2 head of celeriac
1/2 red onion
1/2 cup of cashews
1 cup of water (more if needed to make the cashew cream more liquid)
1 tablespoon of nutritional yeast
2 cm of fresh ginger
1 teaspoon of salt
1 teaspoon of cumin

Remove the skin from the beets and celeriac. Peel the onion. Chop everything into 1 inch cubes. Add to a pot and cover with water – just enough so that everything is covered. Boil the veggies until soft enough to blend. Add more water if necessary to make sure the texture is like a velvet soup. Blend the cashews with the water, yeast, ginger and salt. Add more water if needed to this if it’s too much like a paste. It should be creamy. Add the cashew cream into the soup, and stir well. Finally add the cumin, stir and warm the soup – no need to boil. Season with salt and pepper and serve.

Vegan Matcha Pumpkin Seed Latte

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Who does not love matcha lattes?

I’m at the point where I love it. After plenty of matcha lattes consumed at the local EAT by Great Portland Street station when I lived in London had me changed. Now I’m tripping over this version with the pumpkin seed milk from the other day. Make sure to add a sweetener, and you will have a comfort drink with a pick me up ingredient.

2 cups of your choice of dairy-free milk. (I used my pumpkin seed milk from yesterday’s recipe – click here to learn more)
2 teaspoons agave syrup (or sweetener of your choice)
1 small teaspoon of matcha powder
1 teaspoon of vanilla essence

Blend all ingredients together and slowly heat, making sure not to let the mixture heat. If you overheat the mixture the seed milk will separate, which looks pretty gross and will be impossible to drink and enjoy.

Serve immediately while warm.

Green Vegan Pumpkin Seed Milk

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Not all dairy-free milks does have to be almond. And not all dairy-free milks have to have a creamy or white color. Try this alternative. A light green pumpkin seed milk. Its taste has a hint of pumpkin, so keep that in mind when using it. But it goes well with some agave, maple or coconut syrup.

I really like this alternative because of the amount of “waste” you discard. Of course you can use almond pulp for baking and such. But if you are like me, sometimes that lovely pulp does not get used and that is a shame, when there’s comes a fair amount from a batch of almond milk. For this seed milk, you only get half a handful. Of course you can save this as well and use it for baking.

You only need:
1 cup of pumpkin seeds
3 cups of water

Soak the pumpkin seeds in water in the fridge overnight. When you are ready to make the seed milk take the seeds out of the fridge and strain them pouring over cold water. Transfer the seeds into a blender, add the water and blitz until the seeds are as dissolved as possible. Strain the mixture over a very fine mesh strain or a nut milk bag.