Category Archives: Spreads & Soups

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 Homemade Goma Dressing

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So… Last time we spoke, I had a bun in the oven. Many months have passed and my husband and I are now enjoying being parents (as is evident from my Instagram feed on the right of this site), even though it at times can be challenging. However, waking up in the morning to look over and see what can only be described as the biggest smile in the world is amazing.

Anyways, after three weeks of a rough hell-alike start to motherhood, and 6 months of adjusting to my new title I’m now enjoying cooking food again – whenever the time is right. First up, let me introduce you to the best dip, dressing or sauce in the world: Goma dressing. It’s so so easy to make and with readily available ingredients in your local shop as well.

Use it plentiful over veggies, raw, cooked, steamed, you name it. Or just as dressing over a salad or your favourite piece of meat.

This is what you need:
1/2 cup of sesame seeds
2 teaspoons of maple sirup
8 tablespoons of cold water
3 tablespoons of rice vinegar (you will most often find this at the shelf where they keep the thai and sushi ingredients in the store)
2 tablespoons tamari (this is gluten-free soya, if you don’t care for gluten-free products feel free to use soya)
3 tablespoons olive oil

This is how you prepare it:
Toast the sesame seeds in a pan until slightly brown – take care not to burn them. Set them aside in a bowl for 15 minutes. Then blend all ingredients together until smooth.

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Vegan tomato cashew dip

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It think I said it before, but it needs repeating. What you can do with cashews is amazing! It’s the new dairy! Amazing! Anyways, wanted to try this recipe for so long, and saturday (while curing my hangover with tonnes of healthy food options) I gave it a go. It’s really easy and tasty, so no excuses.

All you need for a good size portion of the dip…
1 1/2 cup of raw cashews
1 cup of water
2 teaspoons of nutritional yeast
1/2 teaspoon of salt
1/3 cup of sun-dried tomatoes (you know the kind that just sits there, soaking up in delicious oil

This is how it’s done…
First blend the cashews with water, salt and yeast. Finally blend the sun-dried tomatoes, but roughly making sure they don’t go all blitzed. Place in the fridge to chill completely before serving on either one of my vegan crackers, with some oven-baked veggies or a nice piece of chicken or salmon.

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Sour avocado & lime dressed salad

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If you love lime, try this one! If you love avocado, try this one! Imagine if you love both lime and avocado? Intriguing.

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So what have happened in the last two weeks? The pigeons have been feasting on all my salad, which means I need to get a move on if I want to enjoy salad from my garden this season. Also, I started up the Clean Gut program again. Last time I had to cut it short when my wisdom tooth decided to break free and give me an intense pain, only curable with antibiotics. Needless to say, that completely wiped out all good bacteria in my gut and my skin began to itch as the meds slowly dehydrated me more and more. So now I’m giving it a go again, and drinking loads of water and eating tons of the good fat, hence the avocado recipe here.

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It’s so super simple, and really tasty. You know how you are at a restaurant (or Pizza East) and you get an amazing butter lettuce side salad (or the Butter lettuce, avocado, vinaigrette)? You just want more, right? And more, and more of that wonderful dressing everything have been coated in. Well, I’m not making any promises, but try this one and see if you can replace the dressing with this clean lime-ish sour version and enjoy such a simple honest side of salad as much as you would do with the original coating. And then tell me what you think…

For dressing to A LOT of sides, all you need is:
1/2 avocado
Juice from 1-2 limes (be honest with yourself. Do you LOVE lime? If not, then just use 1 lime, because this will really be sour the more lime you add)
1 teaspoon salt
1 teaspoon cumin
1 teaspoon of grated fresh ginger
1/2 cup of olive oil

This is how it’s done…
Blend all ingredients in a blender until smooth and dressing like. Toss together your favourite greens (I had the please of adding radish sprouts to my salad, as I was pinching out the rows in the garden. Instead of tossing the sprouts I rinsed and nipped and topped my salad with them). Add a couple of teaspoons or three to the salad. Toss to coat and serve immediately.

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The World’s Best Broccoli Soup

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This is so easy it’s ridiculous. This is the most tasty broccoli soup I have ever tried. Try not to add more ingredients to this – it’s supposed to be easy to make and extremely tasty at the same time.

All you need for 4 people is…
1-2 big broccoli heads, cut into green bouquets
2 cups of almond milk
1 heaping table spoon of coconut oil
Salt to taste

This is how you do it…
Start by boiling the broccoli in water with a little added salt so it’s still has it’s fresh green color, but is still tender enough to be smashed completely with a blender. About 10 minutes, but be sure to check that it’s tender enough. When done, pour the water from the broccoli and blend them with the almond milk, coconut oil and a bit of salt. Once blended taste the soup with additional salt if needed. Done!