Tag Archives: Non Gluten

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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Veggies in Lemon Cashew Sauce

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Last year I completed 3 weeks of Dr. Junger’s Clean Program (If you haven’t done so, I can only recommend that you try it out). After completing the program I discovered the Clean blog. Bookmark it, bookmark it now! It’s a fantastic source of healthy clean eating. The Cashew “Cheese” sauce in one of the recipes – The Mushroom Lasagna – is to die for! Also, a slightly amended version of this is the foundation for this recipe and what makes the combination of delicious veggies strike a comforting cord. Who does not like comfort food, show of hands? Nope, didn’t think so…

For 2 people as a mains, or 3 people as a side dish – All you need is…
½ of a butternut squash, about 2 cups when it has been cut in small squared pieces
2 dark mushrooms, or mushrooms of your own choice
1 handful of fresh spinach leaves
1 head of broccoli, about 2 cups when the stem is removed and is plucked into sizable bouquets
2 teaspoons of coconut oil
1 tablespoon of olive oil

For the cashew cheese sauce (adapted from the Clean Program’s delicious Mushroom Lasagna and an all-time favourite):
Between 1-1 ½ cups of raw cashews
Between 1-1 ½ cups of water
The juice from 1-2 small lemons (how much do you like lemons? A lot? Then definitely 2!)
2 teaspoons of salt
1 glove of garlic
1 heaping tablespoon of nutritional yeast
Feel free to add your favorite fresh herbs in here.

Here’s what you do…
Peel off the skin of the squash and scoop out the threads and seeds. Chop the remaining meet in fine little dices. Chop the broccoli in sizable bouquets. Slice the mushrooms in fine slices.

In a medium sized baking dish lay out the mushrooms, then add the spinach leaves. On top of this add the broccoli bouquets, and finally the diced butternut squash. Place the 2 teaspoons of coconut oil on top and drizzle with the olive oil. Put away until you have the cheese sauce ready.

In a blender blend together all the ingredients for the sauce. Take out your baking dish and pour the sauce over the vegetables. Cook for 30 minutes in the oven at 200 degrees Celsius.