Tag Archives: Clean Recipes

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!

Raw Overnight Oats with Chai & Chia

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This is a super energizing breakfast bowl of raw overnight oats, perfect as a post-training meal, or a full on breakkie before a long day of activities. I’m planning on loading up on this breakfast and plenty of green juice when I’m going sea kayaking in the end of September. Can’t wait! This recipe is also good for those of you (myself included) that have difficulties getting a hardcore chia pudding down on its own.

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The steady hearty seasoning from the orange juice, cinnamon, ginger and vanilla and the super energizing filling foods like oats, bananas and cocoa chips make for a good comforting breakfast. It will take around 20 minutes to prepare the night before – don’t you just love the night before preparations, which allows us to sleep in and hit the snooze button a gazillion times? I certainly do…

For 2 servings you will need (or in the case you are extremely hungry, 1 serving)…
Juice from 1 orange
1 tablespoon agave syrup (or brown rice syrup or coconut nectar)
1 banana
1/2 cup almond milk
2 tablespoons vanilla essence
1/2 teaspoon cinnamon
1 teaspoon ground ginger
2 teaspoons chia seeds
2 tablespoons of pecans

You will need additionally 2 oranges and 1/2 cup of almond milk, alongside cocoa nibs for the topping once you serve the porridge.

Start by blending the bananas with 1/2 cup of almond milk, the juice from 1 orange, agave syrup, cinnamon and ginger to make the “banana/milk creme” the oats will soak in overnight. Chop the pecan nuts roughly. Add pecans, oats and chia seeds to the juice and stir together, making sure that all the dry ingredients are tossed together and coated in the creme. Leave it to sit overnight in the fridge.

In the morning take out the porridge divide the portions in two. the Porridge should be really sticky by now. Slice two oranges and remove the white skin, so you are left with only the orange “meat”. Pour one tablespoon of porridge in the bottom of a glass bowl and then add a layer of orange meat then add another tablespoon full of porridge. Top up the porridge with the remaining of the orange meat, before pouring the 1/2 cup of cold almond milk over the porridge. Drizzle with cocoa nibs in the end.

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Drink with your favorite tea. Mine is Teapigs’ Liquor ice & Peppermint, which I occasionally are asked to import to my brother when I’m going home to visit Denmark. This tea is absolutely amazing, I practically never drink anything else!

Healthy Fast Food Fried Rice

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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!).

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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.