Author Archives: Rikke

Miso Cashew Mayo Corn on the Cob

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OMG, OMG, OMG, OMG… I don’t have much to say to this Miso Cashew Mayo recipe, other than oh.my.god. Try this and don’t stop with just pouring it over the hot steamed corn. Try steamed and griddled broccoli, asparagus, courgettes, and so forth. Make this and then go dipping!

All you need to dress 4 large corn on the cob is:
4 large corn on the cobs
3/4 cup of cashews
1/2 cup of cashews, soaked in water overnight
Juice of 1 lemon
3 teaspoon miso paste (I’m using Brown Rice Miso Paste, but all flavors can be used, with slightly different outcomes in flavor)
1/2 teaspoon of coconut nectar syrup, or other syrups of your choosing
1 heaping tablespoon nutritional yeast
Chili flakes and sea salt for seasoning

Blend all ingredients together to form a liquid dressing. Boil corn on the cobs in plenty of salted water for 7 minutes or until they have a golden yellow tone. Transfer to a plate and dress the cobs with plenty of of the mayo. Finalise the dish by pouring plenty of chili flakes and salt over and serve immediately.

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Raspberry & Watermelon Chia Pudding

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I’ve had a bumpy ride with chia. When it first came out and all the hype went into the stratosphere I had a couple of pre-made chia puddings trials. To be completely honest, the texture put me off immediately, due to it’s rather similar resemblance too… Yes, you guessed correctly! Anyways, just like I did with vine, coffee and beer, I kept on consuming this weird substance, and finally it kinda stuck, without a gross association. Now being summer, I though I’d experiment with some of the summer fruit favorites: raspberries and watermelon, because this combo is just amazing!

So, a week ago I made this chia pudding out of my all-time favorite raspberry smoothie recipe. You can find the smoothie recipe here, or keep reading to get the chia recipe below. Once I made this chia pudding I kept it in a tight mason jar in the fridge and used it for breakfast with soy yoghurt, fresh fruit and so many more breakfast combinations. It was only until yesterday I used it all up after a cold dip in the sea.

No, you don’t have to go swim in the nearest lake or by the nearest sea to enjoy this afterwards, but it’s totally advisable!

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You can make this pudding the night before, as both the chia seeds will need overnight softening as well as the nuts for the yoghurt. All you need for a big batch that would last you 4 big servings is:

For the chia pudding:
1/2 cup of frozen raspberries
1/4 of a small watermelon, diced
The juice of 1 lemon
6 tablespoons chia seeds

For the yoghurt layers:
1/2 almonds, soaked overnight
1/2 cashews, soaked overnight
8 big dates, pitted
2 teaspoons cinnamon
1 1/2 cup of water
1 tablespoon coconut nectar syrup, or other syrup of your choosing

The night before, leave the nuts to soften in cold water and put the bowl in the fridge.

Blend the raspberries with the lemon and watermelon. Pour the chia seeds into the liquid and stir well. Leave it to soften overnight in a tight container.

The morning after, start by blending all the ingredients for the yoghurt layers. Drain the overnight nuts and wash them in cold water before blending them with the remaining ingredients. Add more water if the mixture gets too dry. Your blender should be able to make sure the mixture allows to become a thick creamy texture, with all bits properly blended together.

Layer the chia seed pudding from the fridge with the yoghurt, top with fresh fruit and cocoa nibs and serve!

Warm Summer Potato Salad with Parsley Pesto, Peas and Radishes

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This potato salad recipe is a stable BBQ go to. This weekend my husband and I had it together with the most delicious goats burgers, from our local farmers market. Make sure that you use all new potatoes for this salad, and cook them to perfection, as this will help bring out the taste of summer. It’s so very easy to make. While you wait for the potatoes to cook, make the pesto and prepare the peas and radishes. Once the potatoes have cooked all ingredients comes together perfectly.

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These are the ingredients you need – depending on how many you are preparing a meal for you can scale the ingredients up or down. We used 1 kilo of small new potatoes, 4 big radishes and 1 cup of loose peas.

Small new potatoes – make sure they are so new that you can basically peel of the skin by rubbing your thumb against them. If you can do this, they are absolutely perfect!
Fresh new radishes
A bag-full of peas in pods

For the parsley pesto:
1 bundle of fresh parsley
1/2 cup of pine nuts
1/2 cup of olive oil
1/4 teaspoon salt

Peel the potatoes with a sharp knife, making sure you only take off the delicate skin, that will easily fall off if you rub it with a thumb or a scourer. Do not use a potato peeler! Boil the potatoes for 20 minutes in cold light salted water, or check the potatoes when they have boiled for 10 minutes, to see if they are perfectly cooked, if not check again in 5 minutes and so on. You do not want to overcook these lovely new potatoes.

While the potatoes are at a boil, blitz all ingredients for the pesto in a blender until you get a smooth pesto. Remove all peas from the pods, put in a bowl and pour boiled water and a bit of salt over these. Let them stand for 15 minutes, to get a bit of umph and tenderness. If you don’t want to boil your peas, go ahead and use them raw. Slice the radishes into thin slices and set aside.

When the potatoes are done cooking, remove them from the stove and pour the water from them. In the pot apply 3-4 tablespoons of pesto and stir well together with the potatoes. Then add the peas, and lastly, the radishes. Remove from pot and serve immediately in a bowl. Drizzle with some fresh radishes and parsley on top!

A bit about acid refluxes, water retention and my go to pregnancy smoothie

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I have now been awake for 3 hours. It’s the middle of the night and I cannot sleep. I did sleep, from 9 pm to midnight, but then hereafter… Nothing. And it does not help that I’m suffering from severe acid refluxes, water retention in my feet and hands, which makes them swollen, hot and very itchy, and a sore arm, due to a whopping cough vaccine from this morning. Despite all of this, I haven’t experienced a lot of pregnancy related symptoms, so I actually think that I have been spared a lot of pain compared to other much braver women out there than myself. However, there is still 50 days or so until I will pop, so everything can change. Pregnancy is surely a day-by-day situation, and not two days are the same.

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I started getting severe acid refluxes quite early on, but the water retention have sneaked up on me, and it was only a week ago I discovered that my ankles looks really fat at the end of the day. I did the Google search on something with fat ankles, water retention and pregnancy, and found a list of foods, which should be good to drive the water away. I’ve basically brought them together in this smoothie, which is full of fiber so also good for the stomach, good for minimizing the acid refluxes and the water retention. Win win win! It’s almost a meal in itself, so make sure to apply more coconut water, or just regular water, to get the smoothie thinner, and less smoothie like.

All you need for 2 servings:

2 small broccoli bouquets, taking from the bigger head of broccoli
5 cm organic cucumber. if the cucumber is not organic, peel the skin off before blending.
1 small handful of fresh spinach
20 1 x 1 cm pineappel chunks
5 – 6 sprigs of fresh parsley (spinach is quite water repellant so don’t leave this vital ingredient out now that you are trying to dismiss some water from your sore feet and hands!)
2 teaspoons of agave syrup
1 1/2 cups of coconut water

Blitz all ingredients together in a powerful blender and serve immediately!

Wedge Salad with Cashew Creme and Avocado

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I first tried this wedge salad at our local Mexican restaurant, and it was lovely, but also not very dairy-free. Hence, introducing my trial at making this salad a lot more clean. I have always felt Iceberg salad heads are quite boring, to be honest. But paired with this cashew cream it really starts kicking and becomes a lovely fresh and tasty summer salad. It will be perfect for any BBQ or just as a mains if you only can stomach something light, due to heat waves (lovely!) or pregnancy acid refluxes (utter pain in the…!).

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It’s so easy to make. All you need is:

For the cashew creme:
3/4 cups of raw cashews
1 cup of water
Juice from half a lemon
1 heaping tablespoon of nutritional yeast
1 teaspoon of fresh or pickled horseradish
1 teaspoon of agave syrup
Salt and pepper to taste

For the salad:
1 head of iceberg salad, cut into 4 wedges
1 avocado, diced
3-4 tablespoons of pomegranate kernels
Another heaping tablespoon of nutritional yeast

Blitz all the ingredients together in a strong blender for the cashew creme, and store in the fridge. Ideally you can make the creme in the morning and then store it in the fridge so you are sure it’s cool for when you need to use it.5 minutes before serving the salad, take it out of the fridge, arrange the 4 iceberg salad wedges on a sharing platter and drizzle the creme generously over the wedges almost covering them all. Top them with the diced avocado, pomegranate kernels and 1 heaping tablespoon of nutritional yeast.