Monthly Archives: August 2014

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week read 3

Best before – but how long?

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This weeks #WeekRead is the perfect guide to help you get the most out of your veggies in the fridge. Have you ever had fruits or veggies that has gone bad in your fridge, because no dish needs so many mushrooms? That recently happened to me. It such a shame throwing food away, and expensive as hell!

 photo weekread3_2_zps2955e28b.jpg have made it easier for us to be more strategic about what veggies we chose to use in the fridge. Use the guide to learn how long your veggies will last in the fridge and what to use first and what veggies can lie in that fridge a looong time. I know that spinach needs to be eaten straight away, but root vegetables, squash types and all sorts of onions can survive in my fridge longer. That way I can stock up on these things, buy a proper bulk of them, and then add spinach and salad, etc. on a half-weekly basis.

Go take a look – it’s a really helpful site! Read more here…

Healthy Fast Food Fried Rice

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This is hardly a recipe, but sometimes all you need is a direction. Also, As I have promised about this blog, the recipes are SIMPLE! And for some of the recipes, it will only take you 10 minutes do to, because of this simplicity.

This recipe for Healthy Fast Food Fried Rice is so so easy and a solid go to, if you need it to be fast and healthy (Who does not want to be fast and healthy? Raise of hands. No didn’t think so!). You can even cook the brown rice beforehand and then use the leftovers for this dish. And before you think it’s going to be super blend, remember that brown rice (the healthy rice) has a great taste and will always taste of more (and bette!) than your ordinary white rice. You can use this recipe as a side dish, to both fish and chicken or roasted veggies, if you dont eat meat. You can of course also eat it self standing, like I do (with a big chunk of cashew tomato cheese on it!).

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For one big portion to one very hungry person, all you need is…
2 cups of brown rice
2 cups of chopped mushrooms of your own choice
3 stalks of spring onions with the green as well
2 big handfuls of spinach
2 heaping tablespoons of coconut oil for the pan
Salt and peber to taste

Start by sauteing the chopped mushrooms and onions in the coconut oil. When it’s good and juice and soggy add the spinach. Cook until the spinach is soggy as well, then add the rice and stir thoroughly while still cooking. It’s really good if you can hear the rice being fried. Cook for another 5 minutes, then remove from heat and transfer to plates and enjoy.

How to shop at farmers markets – only smarter!

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It’s Friday again and in 10 hours or so you can enjoy a blissful Saturday morning sipping that cup of coffee, reading the second Plot & Pantry #WeekRead. And this one is equally as interesting and will only take 5 minutes to read. Yes, luckily I did not break my own rules just yet.

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Let’s get to it. First of all, just for a sec, pretend it’s Saturday, not your normally tipsy Friday. Have you gone to your local farmers market yet? Before you do, read this 7 point guide on how to shop at farmers markets. It’s the delightful Modern Farmer, who I’m linking to today and it’s a really interesting read, I can assure you. Did you know that your carrots, beets and radishes will last longer if you leave the greens on top? So next time your local farmer asks if he or she should cut off the green top for you, what do you say? No. (Unfortunately, I need to have my greens cut, as I have the tiniest fridge on the planet). Also, Modern Farmer is suggesting that we keep a sense of skepticism when going, instead of falling head over heels in love and be carried away ending up buying stuff we don’t need or that is actually not a better healthier choice.

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Read the other great tips right here, and start shopping smarter at the farmers’ market.. This is really one of my favorite sites, so it could happen that you would like it as well and hang around for more than just 5 minutes? And did you know that you can buy a magazine as well? Go fetch that wallet! It’s equally as awesome, and no, no one is paying me to say that, this is a genuine non-commercial tip for you. Hope you have a good time there.

Btw, the images are from October last year, when my fiance and I went to California on a small road trip, and we just loooooved it! Guess where our honeymoon will take us?

For my other #WeekReads, where I link to digestible 5 minutes articles click here for:
#WeekRead no. 1
#WeekRead no. 3.
#WeekRead no. 4
#WeekRead no. 5

Green Detox Juice – The Hangover Cure

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I went out yesterday and maybe had a gin and tonic too many. I don’t drink a lot. My boyfriend and I do not occasionally open up a bottle of wine in the weekend or over a nice meal. It’s not that we don’t like it. A cold bottle of Chablis, Riesling or chilled champagne is right down our alley, we just don’t do it very much. Our massive indulgence is pick ‘n mix. And a lot of it.

I’ve actually been considering giving up on alcohol all together (this morning a bit more than ever), but find it so hard as it’s really tied to social occasions. What is more frustrating is the lack of understanding and acceptance from the people around you, should you want to go down that route. But back to yesterday.. Or this morning actually. So now that you have had the gin and tonic and might feel a bit under the weather the day after, try this green detox juice. It’s amazing! It has cucumber for cleansing the intestines, and help the body stay hydrated, kale for reducing inflammation, and detoxifying parsley and lemon. And you don’t need a juicer to make it! A good thing to note is, if you’re not overly keen about parsley, reduce the amount below to half the size.

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What you need for 1 serving…
4 cm peeled cucumber
1 handful of parsley
1 handful of curly kale
Juice of 1/2 a lemon
1 cup of fresh apple juice
1/2 cup of coconut juice (or another 1/2 cup of the apple juice)

This is how you make this delicious detoxifying juice…
Blend all ingredients together and run though a strainer. You should have minimum pulp left overs, but you still need this step for it to be a juice as the blender might have difficulties breaking down the kale and parsley completely.

Indian summer thubmnail

Indian Summer Veggie Pot

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As promised yesterday, here’s a recipe for a hearty salad with seasonal produce. It’s filled with a range of good seasonal vegetables and solid protein sources from the chickpeas. Combined with crunchy corn from the cob, tiny tasty carrots, sweet yellow Chioggia beets and yellow cauliflower this makes for a pretty awesome dish.

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All you need for 2 servings…
1 can or organic chickpeas
1 small or medium head of yellow cauliflower
The corns from one big corn cob
4 small carrots
2 yellow Chioggia beets
2 tablespoons of coconut oil
1 heaping teaspoon of cumin
Salt and pepper to taste
2 tablespoons of a really good olive oil

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This is how you make Indian Summer Veggie Pot
Start by dicing all the vegetables – corn aside – in small tasteful pieces. Carefully use a sharp knife to release the corn from the cob. You don’t need to cook the cob first as you will do this together with all the other ingredients. In a big pan or pot melt the coconut oil and stir in the beets, carrots and chickpeas and cook for 3 minutes. Then pour in the cauliflower and cook for another 3-5 minutes. Then add the corn to the pot and cook for another 3 minutes. Add the cumin, and salt and pepper to taste. Try tasting the dish – it should be cooked but still have crunchiness from most of the veggies. If this is the case, then remove the pot from the heat and drizzle in the olive oil and stir. And voila, you have a hearty veggie dish that goes amazing just by itself but also with fish (and especially salmon).

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