green salat

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.

breakfast

Blue legbar eggs and a red smoothie

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I’ve been completely blog-sick the last month! I really wanted to test recipes and grow my garden and show you both things here on the blog, but all of it have completely succumbed to work (as usually), 30th Birthday (OMG! Best days ever!) and laziness (my absolute friend-emy no. 1!). On top of that the restless use of food and alcohol that last couple of weeks have made my hay fever flourish and left my immune system less able to fight off a small summer cold. Rikke, get a grip.. Seriously.

So, what better way to start the bank holiday weekend with a good cup of coffee, eggs from Daylesford and a red power smoothie to fight off the last remainder of the cold? I bought some legbar eggs from Daylesford which I haven’t tried before. Apparently, because the legbar chick does not lay eggs often, when they do the taste should be fantastic. And so it was, and the color as well. Nothing brings me more pleasure food-wise than to eat orange-sun-colored healthy eggs!

For the red power smoothie, here is all you need to make a shake for yourself…
1 cup of frozen raspberries
2-3 tablespoons of soaked chia seeds
1/4 cup of soaked goji berries
1 cup of almond milk or coconut milk (from a carton, not from a can)
1 teaspoon of cardamom powder
1 tablespoon of flaxoil

Blend all ingredients thoroughly until you have a lean shake. Enjoy! And have a lovely saturday!

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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!

Thai Pea side1

The 10 minute Thai Pea Side Dish

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Sides are underestimated. I always enjoy a good side dish at a restaurant, and I dont think a mains should go without one. So without further ado, I present to you the Perfect Thai Pea side dish. This is both sweet and sour given the combination of fresh ginger, lime juice and coconut oil, and the leftover juice on the pan is purely finger-licking!

For 1 serving you will need:
2 cups of snow peas
1 cup of chopped up sweet red peppers
1 heaping tablespoon coconut oil
1-2 tablespoons lime juice
1 inch of grated fresh ginger
1 tablespoon cashew nuts
2 tablespoons of chopped chive and basil
Optional: 1/2 avocado

This is how you do it:
Melt the coconut in a frying pan and add the peas. Cook them for 2 minutes, then add the chopped red pepper along with the ginger, herbs and cashew nuts. Fry for another 2 minutes, then add the lime juice and stir thoroughly. Transfer immediately to a serving plate to make sure the veggies still have a little bite in them. Serve right away. If you LOVE avocados like myself, add half an advocado to the dish.

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Let it grow, let it grow, let it grow…

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Last weekend I checked off many things on my to-do list. Nearly finalising the dress I’m taking with me to celebrate my 30th birthday in Nice and a new “dressing gown” jacket; perfect for chilly summer evenings. But also, initiating the germination of several seeds for this seasons plot.

A range of favorites was sowed, plus a few new comers like edamame beans, a 2nd generation crop from my parents garden, alongside purple peas from that same garden. Three kinds of pumpkin, imported from La La Land last october, was sowed as well.

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I will not take you through all I’m hoping to grow this year, in just one blogpost. That would be way to long a story, so let’s explore the pod veggies and the squashes first. This year the Plot will be growing the following:

Beans: And a tonne of them. Beans will always be a regular in my plot. This year’s bean will be purple´podded french beans, dwarf bean tendergreen, italian borlotti beans and the broad bean.

Benefits: Beans are a very good protein source and also rich in vitamin C, calcium and iron. Beans actually have twice the amount of iron found in spinach. They are anti-inflammatory and help the body eliminate toxins, through its diuretic properties.

Peas: This is an amazing veggie. I’s particularly fond of it’s snacking capabilities and it’s ability to be a delicious ingredient in both hot and cold dishes. The last couple of years, my peas haven’t really given anything, I haven’t been able to water it so regularly, but this time I really hope that I’ve learnt from my mistakes.

Benefits: The pea is very good for the gut (and we like that!) given it’s insoluble fibers. They are also a good source of vitamin K and C.

Squash & Pumpkin: My taste for the pumpkin and the kale family started several years ago, and is only growing stronger for each season. This season I’m trying out the regular pumpkin we all know from Halloween, but also a winter squash and a summer squash. The winter squash is supposedly more dense than a summer squash, which is more watery like a courgette. My winter squash is called a Delicata Honey boat and the summer variant Early Prolific Straightneck. Even though it’s not recommended to sow these indoors, it is advised to do if the warm seasons are shorter, and comparing Britain with California, I would say that our warm season is definitely shorter than in lovely California.

Benefits: Winter squash is anti-inflammatory and filled with antioxidants. It’s also rich in magnesium and helps the digestion. One of the greatest benefits, I would say, is the fact that you can (almost) eat the entire thing!

All my squash seeds are from Botanical Interest and my bean seeds from Beautiful Garden and Labour & Wait.

Let’s get growing, shall we…?