Monthly Archives: September 2014

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Vanilla Wheatgrass Smoothie

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Having difficulties getting wheatgrass incorporated in your foods and daily routine?

Often this is the case for my friends due to the taste of wheatgrass. It can taste pretty healthy at times, believe me, I totally agree. But this wheatgrass smoothie is quite delicious. In fact, it effin’ brilliant! All the ingredients match perfectly, and smooshed together it’s a joy to enjoy. In fact, after posting this blog post I will be on the phone with my friend and clean-freak-in-crime Maria telling her to try this out – now! Because I know she will love it.

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It’s super easy peasy! All you need is…
1 cup of spinach leaves
3/4 cup of brazil nut milk (homemade, but you can chose if you want it to be another nut milk, it’s up to you)
1 teaspoon of honey or other natural sweetener (agave, brown rice syrup, coconut nectar)
2 teaspoons of wheatgrass powder
2 teaspoons of vanilla extract
1 banana
Juice of 1/2 a lemon (yes, you do need this! Please don’t omit this)

Blend all ingredients together and serve chilled over ice cubes or by itself. Don’t forget the fancy straw!

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Turmeric Curried Veg ‘n Egg

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On the contrary to the story my blog is telling, with a wide range of vegan recipes, I’m not 100 percent vegan. However, I rarely eat meat, and if I do, it’s primarily fish and eggs. I will eat some eggs and a piece of fish maybe once every two weeks and it feels so good to cut the meat consumption down. Ever since we did, we have been spending less on grocery shopping and the only poultry and dark meat we buy (for my man because he’s still a meat lover) we buy organic at our local farmers market.

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But this weekend we have just left, I felt the need for some eggs. Also, I indulged on the most amazing rainbow chard leaves plus a couple of cavolo nero kale leaves. Looks stunning when they are all cut to pieces and slightly sauteed. And the best part? I could have swore that I smelled some rhubarb when cutting the red chard leaves. So you kind a get a hint of Indian Summer when you prepare this dish.

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It’s really very easy, all you need for one serving is…
2 leaves of different colored Swiss chard leaves
2 cavolo nero kale leaves
3 tablespoons sweet corn
2 teaspoon coconut oil for the pan
1/2 teaspoon of turmeric
1 or 2 eggs
Salt and pepper to taste

Cut all of the kale and chard leaves in thin slices, ready to be sauteed. Melt the coconut oil in a pan and add the kale and the chard. Slightly sauté in a couple of minutes, then add turmeric, salt and pepper. Move the veggies to one side of the pan and add the eggs to the other side. Fry the eggs over low heat until they are done. If you like it, make sure that the egg yolk is still “runny”. I like then half runny half baked, so they can still drizzle over my veggies when I cut them. Serve the turmeric curried kale and chard on your favourite plate and place the eggs on top. Savory breakfast is served.

Guide to growing succulents indoors

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This weeks #WeekRead no. 5 also comes from one of my favorite blogs. If you haven’t read the previous 4 #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.

So let’s get to this weeks read. You have probably guessed it already. Yup, it’s about growing succulents. For those of you that have been following me for the last 6 months, you know how obsessed I am with succulents. It all started in San Francisco last year in October. Damn they do amazing succulent terrariums in San Fran. That city sure has the right conditions for growing succulents as well. So what to do when you live in a basement apartment in the middle of grey London? It’s not exactly widespread sun rays that hit my windowsill, I have to say. Well, click on this link to go to the best garden site online Gardenista, and read this article. So very very useful if you like me are obsessed with growing succulents indoors. You will find a lot of information in this article. For example, did you know that the greener a succulent is the better it is for indoor use? Also, indoor succulents need space around them, so don’t overcrowd the pot. They need as much light as they can get, given that they are indoor and susceptible for less direct sunlight. There you go – now go fetch that brilliant article. And have a nice weekend!

Soba Noodles with Glazed Cabbage

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Soba noodles is a stable in my kitchen, however it’s not often that I eat them. I save them for the special occasions where I need my fair share of comfort food, or if I need to treat myself, or if I know I need fuel for the day after. I find them a bit hard to boil without them smudging together but this time I’ve added a tablespoon of olive oil and it did the trick.

Enough with the noodles, let’s move on to the most fabulous sauce that raises this dish to the comfort food level! It’s finger licking good – it’s so good that I want to eat it before applying it to the sautéed veggies. As in, eat it by spoon, all alone. Hello new guilty pleasure!

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This dish will serve two portions, and all you need is…
Soba noodles for two persons
2 cups of shredded red cabbage
2 cups of broccoli in small bouquets
2 tablespoon coconut oil

And for the sauce…
1/4 cup toasted sesame oil
1 teaspoon mustard
1 tablespoon agave syrup or other natural sweetener
1 cm fresh ginger
2 teaspoons heaping brown rice miso paste
Juice of 1 lime

Prepare and boil the soba noodles as per instructions on the package. Make sure to thinly slice and shred the red cabbage and cut the broccoli in small mouth sized bites. Blend all ingredients for the sauce to a thick even light brown sauce. Melt the coconut oil in a pan and add the red cabbage. Fry for 4 minutes. Add the broccoli and cook for another 4 minutes. Pour the sauce over the cabbage and broccoli and cook for 2-3 minutes. Add a teaspoon of sea salt and stir thoroughly. Place the noodles on two plates and divide the broccoli and cabbage mix in two, pouring it over the noodles.

Fries tonight? No excuses!

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A couple of days ago I sent my fiance this article, with special attention to the ingredients list for the American fries at McDonalds (Scroll down the page). His response was slightly out of tune compared to mine. He returned with a very short email saying “All I get from this is that it’s actually not that bad eating fries at McDonalds in the UK…”. Before he ended the conversation he followed up with “And now I’m in the mood for fries”.

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To make sure he didn’t pitstop by the golden arch on his way home from work I went to the stores to pick up silly amounts of sweet potatoes. I would make him a load of sweet potato fries so he didn’t feel the need to jump in front of the line to get “frie-tisfaction”. It took me 15 minutes to prepare and 30 minutes in the oven, while binging over the new season of “Revenge”. That was basically it! 2 tablespoons of coconut oil, 1 teaspoon of paprika, 1 teaspoon of cumin, 1 heaping tablespoon of nutritionl yeast (optional), 2 teaspoons of sea salt and a dash of pepper. Melt it all in a pot and pour over the sweet potato wedges. In the owen for 30 minutes, and bang. Enjoy!

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So next time you consider the “easy” way out, think again, and really consider if there’s a healthier happier choice, that can be made from scratch in your kitchen, without much hazzle.

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