Tag Archives: Vegetarian

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!

Wedge Salad with Cashew Creme and Avocado

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I first tried this wedge salad at our local Mexican restaurant, and it was lovely, but also not very dairy-free. Hence, introducing my trial at making this salad a lot more clean. I have always felt Iceberg salad heads are quite boring, to be honest. But paired with this cashew cream it really starts kicking and becomes a lovely fresh and tasty summer salad. It will be perfect for any BBQ or just as a mains if you only can stomach something light, due to heat waves (lovely!) or pregnancy acid refluxes (utter pain in the…!).

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It’s so easy to make. All you need is:

For the cashew creme:
3/4 cups of raw cashews
1 cup of water
Juice from half a lemon
1 heaping tablespoon of nutritional yeast
1 teaspoon of fresh or pickled horseradish
1 teaspoon of agave syrup
Salt and pepper to taste

For the salad:
1 head of iceberg salad, cut into 4 wedges
1 avocado, diced
3-4 tablespoons of pomegranate kernels
Another heaping tablespoon of nutritional yeast

Blitz all the ingredients together in a strong blender for the cashew creme, and store in the fridge. Ideally you can make the creme in the morning and then store it in the fridge so you are sure it’s cool for when you need to use it.5 minutes before serving the salad, take it out of the fridge, arrange the 4 iceberg salad wedges on a sharing platter and drizzle the creme generously over the wedges almost covering them all. Top them with the diced avocado, pomegranate kernels and 1 heaping tablespoon of nutritional yeast.

Soba Noodles with Glazed Cabbage

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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!

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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!

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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”.

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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!

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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.

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