Category Archives: Mains & Sides

Soba Noodles with Glazed Cabbage

 photo IMG_9775_zpsb466a14c.jpg

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!

 photo IMG_9770_zps5cd6c190.jpg

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!

 photo IMG_9662_zpsc3162ea2.jpg

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”.

 photo IMG_9656_zps912de629.jpg

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!

 photo IMG_9659_zps39fab84a.jpg

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.

 photo IMG_9663_zps15084a34.jpg

Let’s talk about a healthy lunch…

 photo lunchbox2_zps28aec4d9.jpg

 photo lunchbox3_zpsd702cc53.jpg

I want to throw in a word about lunch. I think I did so before on this healthy lunch blogpost, but here it is again. Homemade lunch is fantastic. Don’t get me wrong, I like eating out, in fact i LOVE eating out. But on a day to day basis, when I feel like I need to have all my ducks in a row, eat healthy, follow a healthy pattern, I need to bring in my own lunch to work. It calms me. It’s pure meditation to spend some time making lunch the night before, sometimes the morning before going to work. If you haven’t tried it, DO IT! See the colors come together as you add more ingredients to your salad, or when you taste for seasoning and realise that this shit is great and that you cannot wait to eat it at lunch.

 photo lunchbox_zps3d7dc0b8.jpg

This way I’m finding that I really look forward to lunch, but at the same time, enjoy it even more when I eat. And that calms me as well. Doing this have given me an hour each day where I sit down, enjoy my lunch and feels a bit de-stressed. Not to bad, huh? Of course, with my line of work, there are days where the shit meets the fan, and the high gear kicks in. This means that there are no time for lunch without a side of hard work. These days are horrible for my stress levels. When I come home from work I cannot sleep, even though it’s past midnight, due to the high intensity at work. So you can imagine when I get to experience lunches like these, it’s quite good for the work life balance, that we all are talking about here in London.

It’s a Black Bean Stew Wrap!

 photo mexifeast1_zpse10dc3fb.jpg

Can you feel the season change? I can definitely, feeling myself getting more exhausted by the minute. Good thing we have a holiday to Florida to look forward to in November. Yes, that is correct, end of november and my hubby-to-be and I will be enjoying some rest in the sunny state. I can’t wait! Fresh fruit and produce in November and of the good summer’y kind. Sign me up! Wohoo!

 photo mexifeast4_zps4f36845c.jpg

This recipe is quite simple. Basically it’s a plant based mexican meal. I have used kale leaves as wraps, and filled it with a mashed avocado and mango compote, plain brown rice, sprouted lentils and a sweet black bean stew with cashew creme. It’s my first take on the black beans and it actually ended up sweet and sour tasty at the same time. Very nice indeed.

 photo mexifeast3_zps12cac674.jpg

Here’s what you need for the black bean stew…
1 teaspoon coconut oil
1 can of organic black beans
Juice from 2 limes
Salt and pepper to taste
Cashew creme from 1/2 cup of water plus 5 tbsp water, 2 heaping tablespoons of nutritional yeast.
Blend all the ingredients together to create a smooth sauce.
1 handful of roughly chopped parsley

Melt the coconut oil in a pan. Take the black beans out of the can and rinse thoroughly. Transfer to the pan and lightly sauté the beans before you add the lime juice. Saute for another couple of minutes. Add the cashew sauce, you might not need all of it, just to make the beans stick together. Lastly add the chopped parsley and stir together. Now your bean stew are ready to be filled in the kale leaves together with mango and avocado mash, lentils and brown rice. You can of course feel free to add whatever you fancy. Maybe more filling options? If you come up with a really tasty fill feel free to leave a link!

 photo mexifeast2_zpsa0e4bf5e.jpg

Healthy Fast Food Fried Rice

 photo IMG_9632_zpsfe2e7c87.jpg

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!).

 photo IMG_9630_zpsee62ca3e.jpg

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.