Spaghetti con salsa di Pomodoro

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Hi gorgeous ones,

I love pasta. LOVE it! It gets me thinking of the movie Eat Pray Love where Julia Roberts goes to Rome to eat. But not just to eat, also to eat without guilt. Ha! What a hard thing that is, eating without guilt. And how weird and twisted that food should be associated with such an awful feeling. Eating should be something pleasant and slowly I’m getting there. Slowly getting rid of all the shame, guilt, self loath and other nasty feelings thats not doing me any favors what so ever. I call it Radical Selflove 2016! <3 Join me!

So, back to the pasta. Did I mention I love pasta? I love it in all forms – spaghetti, macaroni, lasagna, linguine, fettucine, orecchietti (another post about this one soon) You name it. I also love the raw versions but let us leave those out for today. Today I’m talking about the italian kind of pasta. Cooked to perfection – al dente – to the tooth.
I’m not saying that gluten is necessarily bad for you but I am not feeling my best when eating it so I have tried all kinds of gluten free pastas. Some of them pretty descent but still not good enough, they tend to turn out mushy. Until today. Today I tried a new kind of organic rice pasta which was incredible. Tasted like the real deal with the right texture and everything. Together with a sauce made of slow baked tomatoes, garlic, chili, basil, olive oil, salt and pepper it was heavenly.

So lets get to it, should we?
To create this sauce you need time. Its the easiest recipe ever but the tomatoes gets so much better if you roast them slowly on a low temperature.

For 2 portions you need:
7 big aromatic tomatoes
4 cloves garlic
1 chili
handful of fresh basil
2 tbsp olive oil
salt and pepper to taste

300g pasta of choice

Put your oven on 300 degrees (f) Cut the tomatoes in halves or quarters. Roghly chop the garlic and chili. Put it all in a baking dish, tomatoes with skin downwards. drizzle over the olive oil and season with salt and pepper. Cook in the middle of the oven for approximately 4 hours.

 

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Cook the pasta after instructions.

Take out and let cool slightly before mixing. Set aside a few tomatoes as topping. Now scrape out all the goodies in the baking dish, you want all the flavors in your sauce. Mix smooth.

Drain the pasta and stir through the tomato sauce. Top with the remaining tomatoes, fresh basil and rawmesan.

Need the recipe for rawmesan?
Here it goes.
1/2 cup cashew nuts
1/4 cup nutritional yeast
salt to taste
Add all above in your blender and mixed until nuts are chopped and all is well combined. Sprinkle over pasta, salads, on pizza. Store in an airtight container in the fridge

 

ENJOY!

 

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How to make crispy potato chippies – Oil free

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Hi friends,
It’s Thursday and I’ve spent most of the day in the kitchen. First making these and then experimenting with recipes for our menu change at Open New Doors. I can’t describe how full I am, I have literally been chewing since noon.

I often get the question HOW TO make crispy potatoes without using oil. Its dead easy. And if you wonder why I prefer them oil free, the answer is simple. I don’t mind a little oil but if its not a necessity to make them insanely good I don’t see a reason why to use it. I have dropped all labels except vegan and I don’t follow any diets. I eat what makes me feel good and I am convinced that we are all different. Whats good for me might not work for you but I can assure you all that these chippies works for EVERYONE ;)

So lets get started shall we?

First you need:
10 medium sized potatoes (I’m a hungry girl)
2 tbsp sriracha (or replace with 1 tsp cayenne)
1-2 tbsp paprika powder
1 tbsp cumin
salt to taste
1-2 tbsp water

Heat your oven to around 500 fahrenheit/250 celsius,
Wash the potatoes in cold water. Don’t peel them, the skin makes them even crispier.
Cut them in wedges and put in a bowl, add sriracha (or cayenne, paprika, salt and water. Toss them around using your hands making sure they’re all coated in spices. Spread them out on a tray lined with parchment paper and make sure they’re well separated, otherwise they get mushy. I usually bake them with they’re ”skin side” down. Now bake until golden brown . it takes about 20-30 minutes in my oven. Keep an eye on them – they burn quickly.
Take out, let cool for a second and eat with more sriracha, avocado and a big salad.

Not a fan of paprika or cumin? Just add whatever spices you like. These are awesome with salt and herbs such as thyme or rosemary. Just remember the water, otherwise the spices won’t stick and leave you with boring chippies, and who would want that? :)

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Best snack ever! Cut – Toss – Bake -DONE!

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Chunky Monkey Banana Bread

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Good evening friends,

I’ve been familiar with the word Banana bread for quite som time now but I still remember the when we first met. You were sweet, moist, hearty, addictive and kinda easy – it was love at first chew. Since then we’ve had a on and off relationship and we are definitely ON tonite.
So, as you might know I live at two addresses. The pink house far out on the countryside, which is HOME and then we have a flat in the city where one of our restaurant is located. Jumping between these two means carrying clothes, food, gadgets and not having clue what is where. So today when cravings kicked in I didn’t have much to play with but I did have overripe bananas, peanut butter, dates and pecan nuts lying around which resulted in this epic thing. It is sweet, chunky, satisfying as nothing before and maybe the best banana bread I’ve ever made. So lets get started.

You need:

3 ripe bananas
1-2 tbsp peanut butter (I used an chunky, organic unsweetened kind)
4 dates – pitted (preferable medjool dates)
1 1/2 cup buckwheat flour
1 cup nut milk (I used almond)
2 tsp baking powder
1 handful of crushed pecans
a large pinch of vanilla
a pinch of salt

topping:
1 banana
crushed pecans
peanut butter
maple syrup
salt

Put your oven on about 400 fahrenheit. Grease a bread loaf pan with a drop of cocout oil or use a silicon mold. Mix the bananas smooth, transfer into a bowl and stir in the peanut butter and nut milk. Chop the pitted dates roughly and add to the bowl together with buckwheat flour, baking powder, pecan nuts, vanilla and salt. Pour the mixture into your pan or mold and top with sliced banana, small dollops of PB, chopped pecans and finish of with a drizzle of maple syrup and a little pinch of salt. Bake for about 35-45 minutes and let cool for at least 30 minutes before cutting it to let it shine from its brightest side. Too freaking good and its a must to try slightly warm with a layer of peanut butter.

And hey, if you’re not a fan of buckwheat flour you can easily replace it with oat flour.

 

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Enjoy and have a gorgeous start of the week.

Love and Light,
Erika

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Annons

Spicy Veggie Curry

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Thai food is definitely one of my favorites. Papaya salads, soups w. coconut milk, beautiful curry pastes, fresh cilantro, chili, fluffy rice… I love it. And i was actually surprised over how easy it was eating there as a vegan when visiting Kao Lhak in November. And of course, as the nerd I am, I brought both curry pastes and fresh kaffir lime leaves with me home (great tip, the pastes stay fresh for a long time in the fridge and the lime leaves you just pop in the freezer). There something magic about these aromatic leaves while fresh. They add so much flavor and depth to stews.

Good thing about this curry is how versatile it is, just add whatever veggies you have at home and maybe some lentils, tofu or chickpeas if you want to up the protein.

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So, Let’s get started.

You need:
1 onion
2 tbsp red curry paste (be careful here – they can be very spicy)
1 thumb of ginger
1 can (400ml) coconut milk
1 cup water
5 kaffir lime leaves
1 lime – zest+juice
1 tbsp sweetener of choice – i used coconut sugar
salt to taste

3 carrots
1 yellow bell pepper
1 red bell pepper
1/2 head cauliflower
2 small heads of broccoli

Chop the onion and grate the ginger, add in a wide pot together with a drop of coconut oil and the curry paste. Cook on medium heat until onion is soft. This to release all the flavors in the paste. Pour over the coconut milk and water, add the sweetener, kaffir lime leaves, lime and salt to taste. Let simmer while you prepare the veggies.

Peel the carrots and slice them thinly together with the bell peppers, cut up the cauliflower and broccoli in florets and slice the stems. Add all to the pot and let cook for about 10-15 minutes until veggies start to soften but still has some crunch. Taste it to see if you need to add more salt. Serve with rice, cilantro and some lime.

Enjoy!

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Broccoli stems, do you cut them off and throw away? I use to do that but not anymore, now I think its the best part of the whole broccoli. Lets call it the tenderloin :) Just slice it up and use it in stews like this one.

 

 

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Gluten Free Sandwich Bread

 

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The never-ending hunt for the perfect gluten free bread has been ongoing for years. I’m not a fundamentalist in any way except for when it comes to veganism. I eat gluten, I actually love ”real” pasta, sourdough bread and a good semla. Occasionally! But I don’t want to eat it too often as it doesn’t make me feel awesome. So I’ve been working on creating a really good, gluten free bread with easy to find ingredients which is easy to make. It has taken some time but here it is, the best one yet.
I always use dry yeast as it’s easy to have at home because of the long shelf life but you can replace it with regular yeast, just make sure you know how to convert it.

The Ultimate GF sandwich bread

 

For 1 big bread, 10 squares

1 satchel dry yeast á 12g
3.5 cups of water (40 Degrees)
3 tbsp olive oil
1 tbsp maple syrup or sweetener of choice
2 tsp salt
0.25 cup psyllium husk
200g brown rice flour (sorry for using weight here but I used the whole bag and forgot to measure it)
3.5 cups rolled GF oats
0.75 cup buckwheat flour
0.75 cup flax seeds

Flax seeds and pumpkin seeds for topping.

Put the oven on 250 degrees.
Start with dissolving the yeast in the water, add oil, sweetener, and salt and the psyllium husk. Whisk it together and let swell for a few minutes. Stir in the rest of the ingredients. Cover a baking tray with a parchment paper, scrape out the dough and press it out evenly, leaving you with a rectangular shape almost as big as your tray and about 1-1,5 inches thick. Brush it with water and sprinkle it with the seeds. Cover it with a tea towel and let ruse for about 45 minutes. Bake on 250 degrees for 10 minutes the lower to 225 and bake for additional 15 minutes. Take out and let cool completely before cutting it into pieces. I also cut them lengthwise to be able to fill them with lots of goodies. At Open New Doors we fill them with a sundried tomato and hemp seed pesto, spinach, avo, tomatoes and crushed black pepper. Best Sammie ever 💚👌

 

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Tulum by vegan

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Tulum equals paradise! Simple as that. Little did I know this when we booked our tickets here in late June. We needed a quite place and we wanted fresh fruit, warmth, salty swims, beaches, coconuts and yoga. We turned to Mexico, a country I’ve visited several times. It matched the criteria and Tulum seemed like a nice little village for rest and recreation. Flights and hotel were crazy cheap due to low season. Said and done. Summer was crazy. Cookbook, three restaurants (now two luckily) and a farm. So when October arrived I was in serious need of a break. Together with my two best friends I got on the plane. We arrived at Cancun airport late at night and a taxi took us three sleepyheads to Tulum. What a place!

Where to stay?
We stayed at a boutique hotel with apartments called Villas Geminis. I have nothing but good to say about this place. Spacious, clean and with a fully equipped kitchen. We had a private soaking tub on the terrace and the breakfast was great. Staff were very helpful and kind. It felt very familiar and I’m definitely going back to stay with them again. Unfortunately they were fully booked in January, when I’m going back – this time with my beloved man. But I strongly recommend this hotel. It’s located in the village so its not by the ocean but the hotel provides bikes for their guests. Great way to get that extra little sweat going.

Now, in January, we’re staying at a flat we got through Airbnb, once again in the village. I found a great yoga studio, Yoga dicha, and the flat is just next to it so it was a easy decision. IF you fancy yoga, I definitely recommend this place. Beginner or advanced – all are welcome.

Apart from yoga I found Tulum being great for running. It’s hot yes, but before sun rises it’s perfect. It’s something very satisfying about running in humid climate, it feels very cleansin and kind to the body.

What do do?

We spent a lot of time on the beach with books and music, that was what we needed at that time. But apart from amazing beaches there is a lot of sites worth visiting. The Mayan ruins around Coba and the cenotes (we snorkeled Gran Cenote and Dos Ojos). We spent a day in Playa deal Carmen but that was just stressful. Far too busy and unautenthic for my liking.

So how about food?
Oh, YES! Being vegan was so easy. We did prepare a few lunches and dinners in our kitchen but eating out is both reasonable priced and beyond delicious. Mexican food is pretty awesome. Not to mention the fruit. There is a fruit and veg market in town called Pool, it’s definitely worth a visit.We had a kitchen in our room so we did some cooking, and got all our groceries from there. They also have organic soy milk.
For restaurants I would recommend Co.conamor. Amazing little place. Lots of raw food, all organic. It’s a magic spot and their summer rolls are to die for. And their smoothies to, so good!
Restuarare are another gem. Vegetarian restaurant close to the beach but in the jungle side. Flavourful, colorful and amazing food. Try their coconut ceviche – TO DIE FOR!

Are you feeling fancy? Then you should definitely visit Hartwood, located on the beach, and one of the hippest spots in Tulum. Drinks there are amazing, not to mention the ambience. I love being in a classy restaurant when everyone wears flats and simple dresses. Thats my type of place.  We didn’t eat there, but the food looked delicious so its on the to do list for january.
Papaya Pizza & Co – small pizzeria in the village. We ended up here by chance and it was so darn good that we returned for our last dinner. Orlando – the owner – is such a lovely soul. And his pizzas are out if this world. Always vegan options but he changes them daily due to what he feels like. Best pizza I had in my life to be honest. Can’t wait to go back there on New Years Day.

So, I’m a fan of my coffee. But it needs to be really good otherwise I rather skip it. I wasn’t too impressed by many of the places but then we found Ki’Bok, and coffee happened everyday. great cappucchinos, soy or almond milk and the staff are so kind. They also had some vegan sandwiches, but I  didn’t try those – I’m a fruit kind of girl when it comes to breakfast.

For drinks and live music we found two places that we all loved, first was Batey  – a guarapo and mojito bar. Guarapo is freshly squeezed sugar cane juice (with or without rum) and and they have converted a WV Beetle into a juicer. So cool. The staff are very attentive and the best drink on the menu is their ”Mediterrenean” – A mojito with basil and cucumber. Try it with the rum Flor De Cana, delicious. Live music happens here almost everyday and the music is great. If you like cocktails this is THE place to go.

We lived in the village but spent a few hours on the beach everyday, my favorite spot was La Vita e Belle,  a hotel and restaurant. That part of the beach is the best in my opinion and their food is great to.Apart from their salads they have both a pizza and a risotto thats easy to veganize.

 

Thats all my favorites in Tulum – I’m going to update that list in january, after another two weeks spent there.

 

Please don’t hesitate to ask me if you have any questions!

Enjoy Tulum beautiful ones <3

 

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Annons

Vanilla and raspberry ”cheese”cake

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Hello Beautifuls,

Long time no posts, I’m sorry about that but I’m so busy atm. Soon opening our third café, writing a book, planning a retreat, trying to have a life :)

But as promised, here’s my recipe for this sweet and creamy vanilla cake with raspberries. Great thing is that it is so versatile, just add what ever fruit och Berry yiu wish.💕

Vanilla and Raspberry cheesecake
16 pieces

Base:
2 dl almonds
7 large medjool dates
2 tbsp cacao
1 pinch of salt

Mix in a high speed blender till crumbly. You want it to be sticky but not to smooth. Press out evenly in a springform (23cm)

Filling:
6 dl cashew nuts – soaked for 2-4 hours
1.5 dl coconut oil
1 dl coconut nectar or sweetener of choice
1 tsp vanilla bean powder
1/2 dl water

1 dl raspberries – fresh or frozen doesn’t matter + a handful for decoration.

Mix all except the raspberries until silky smooth. Be careful to not overheat the mixture. Pour all but 1/2 dl over the base. Press down the raspberries so they’re hidden in the mixture. Mix the remaining filling with a handful of raspberries and spoon it out over the cake, create swirls by ”making waves” using a fork. Freeze for 8 hours. Take out and let thaw 30 minutes before serving.

Enjoy! ❤️

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Chocolate Maca Truffles

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Hi guys,

I’m in a hurry so I’m just going to drop off a recipe and then off I go ;)

I love these chocolate treats for so many reasons.
They’re delicious, healthy, energizing and they’re so incredible easy to make.
You just need 4 ingredients (5 if you fancy that little hint of salt) and a pretty decent blender.

So, let’s do this.

Ingredients:

1 cup dates (preferable medjool – besause they’re so juicy)
1 cup cashews
6-8 tbps raw cacao, depending on how ”chocolate-y” you want them
3 tbsp maca (I’m using Organic Burst)
(pinch of salt)

Mix all above till a chewy dough, form and roll small balls. roll them in whatever your heart desires, I love rolling them in cacao nibs to give them a slightly bitter touch.

Have a amazing evening!

Love you all!

/Erika

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Raw Vegan and Organic Beauty

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This subject has been a lot on my mind lately and I felt I need to share it with all of you.

I do believe we all are perfectly beautiful just the way we are and I love everything natural but I am also a girly girl and I love to pamper myself with delicious smelling creams and oils and to take long bubbly baths followed by a manicure and a pedicure. To get my hair fixed and to wear make up on occasions. I LOVE these things!

BUT;
There are so insanely many products out on the market promising you less wrinkles, to restore your youth, making you a new, shiny and better you! Most of these non natural, just loaded of crap which you are supposed to cover you skin and hair in. NO THANKS! It’s just as important what we put ON our body as it is what we put in it. So today I want to share a few of my favorite beauty tips and products.

* Water! Hydrate, Hydrate, Hydrate!!! No matter what miracel cream you’re using, your skin won’t look amazing if your body is dehydrated. In order to get that dewy looking skin you must drink a lot of water. I’m trying to drink 2-3 liters of water a day (depending on what I eat -if I eat a lot of ”watery” veg and fruit like cucumber and watermelon I might drink a little less) If you exercise a lot – drink more. To make it easier and to make the water more enjoyable – add fruit, berries and herbs. Voilá, that water turned into a luscious drink. So guys, hydrate yourselfs!

* Fruit, Vegetables and Berries! Fruit, veg and berries isn’t just amazing looking and absolutely delicious. It’s also beautifying. It moisturizes your skin, and gives you that sought for radiant complexion – all naturally
For example:
Apples – Vitamin C in abundance and presents free-radical damage.
Beetroot – High in antioxidants.
Strawberries – The malic acid in strawberries is a natural whitening agent for that colgate smile:)
Sweet potato – Anti-inflammatory, high in vitamin A which helps fighting acne-causing bacteria
Avocado – For a vitmain E boost, an antioxidant that protects your skin from damages.
Cantaloupe – This delicious melon is high in water content (which will keep your skin plump and dewy) and is also high in vitamin A and beta carotene.
I could go on forever, but you get the point, right? Load your plates with organic fruit and veg and make that glow come from within instead of using a fashion brand highlighter full of chemicals.

* Coconut Oil! I could talk about this magic oil and all the benefits for weeks but to keep it short and simple. Raw, organic coconut oil is my beauty elixir No.1
I use it for pretty much everything. Hydration, cleansing, as a hairmask, oil pulling, as shower gel, as a natural lube (does not go well with latex – so please keep safe lovers) and in cakes :)
I wash myself with it, face AND body and I use it after showering as a body and face oil. During the winter months I’ve also been using cacao butter in my face, on hands and lips as it’s so cold and dry now and my skin need a little extra. It smells amazing and as it’s anti bacterial, anti microbial and contains a natural sunscreen (equal to spf 15) its actually all you need for your skin.

* Lani Hair Oil! A vegan, all natural product containing only 4 ingredients, all oils (Camelia, Coconut, Kukui nut and Macadamia nut) This product has transformed my hair from frizzy and dull to the hair I’ve always wanted. Soft, shiny, manageable and with beautiful curls. I have natural curly hair but usually it just ends up looking like a mess but after using this it’s beautiful. I leave it in overnight once a week and its just magic! Wash with schampoo, use a bit of conditioner, let air dry and just WOW!

I’m thinking of writing another post of the products I’m currently using and can’t live without, like schampoo, mineral make up, sun tan, body scrubs etc. Let me know if you would be interested to read that.

Have an absolutely amazing day!

Love and Light!

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Annons

Strawberry Chia Parfait

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Good morning!

Chia is alongside fruit my favourite breakfast.
Keeps you full for hours and contains lots of omega 3, antioxidants, the seeds are are high in fiber and protein and low in fat. A healthy little bugger that seed is ;)

I also love how versatile it is, you can use it in smoothies, in your granola, use them as a egg substitute or make lovely chia puddings, like the one above.
Another great thing is that if you make it in the evening, you’re breakfast is almost served when you wake up. Just add fruit, berries or smoothie as in this recipe and you’re good to go!

You can use any plantbased milk you like, I used hazelnut but almond, coconut, oat, cashew will work just as fine.

Chia Parfait

Chia pudding:
2 tbsp chia seds
2 dl (0.8 cup) hazelnut milk
Pinch of vanilla
(add stevia dropps if you want it sweet)

Stir together, leave for a minute, stir again and let set in fridge overnight.

Strawberry smoothie:
Handful of frozen strawberries
1 tsp acai
2 bananas

Mix until smooth and lager with the chia. Top with berries and enjoy!

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Epic Granola

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Hi friends,

Long time no see. Life is crazy busy now with the opening of Open New Doors 2.0 which is happening very soon. Hopefully early February, but there’s still a lot left to happen.
Anyway, this is one of my favorite granolas, alongside buckwheat. It’s not fully raw as I’m using regular gluten free oats instead of raw. I do this for two reasons, the price and the shelf life. Apart from being very difficult to find, raw oats are very expensive. They also go bad very quickly so I rather eat something containing a little less nutrients.

There is not such a thing as a precise recipe for this as I throw in whatever I can find in my cupboards. Seeds, nuts, mulberries, gojiberries, cacao nibs, coconut.. You name it. Spices can also vary. Cinnamon, cardamon, vanilla, orange zest.. Let that imagination of your run wild. I give you the recipe for my last batch (which my man loved btw, so it’s boyfriend/husband approved 😜)

Nutty Maca Granola

2 cups gluten free oats
1 cup desiccated coconut
2/3 cups mixed nuts (I used hazelnuts and almonds)
1/2 cup pumpkin seeds
1/2-1 cup mulberries
1/2 cup maple syrup
4 tbsp chia seeds
3tbsp maca (I used Organic Burst maca)
1-2 tbsp cinnamon
1 tsp vanilla powder
pinch of salt

1-1/2 cup water

Mix all the dried stuff first in a big bowl, then add the water and stir it together with a fork, make sure to work those spices into the oats. It is supposed to be crumbly and moist.
Spread the mixture evenly on parchment paper and dehydrate overnight (8-12h) at 40 degrees celsius.
If you don’t have a dehydrator a regular oven will work fine. Put it on the lowest temperature and leave the door slightly open. I don’t have any exact time if you use a oven but I’m guessing 4-6 hours, maybe a bit longer. The granola is supposed to be all dry and crispy and the mulberries are crunchy like honeycomb. Totally delicious.
Add this on your smoothies, yoghurt or eat it straight out of the jar like I do ;)
Also goes perfectly well with some plant based milk (I love hazelnut milk with it) and a load of berries. Yum!

Enjoy lovelies and have a great week!

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DIY Christmas gifts!

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Good evening!

As christmas is luring around the corner I thought I’d better share my favorite DIY Christmas gift with you guys. I think its insane with the amounts of gifts being bought in our country, with the amount of money that is spent on this one day. The average swede spend over €500 per person. So in a family of five that will be €2500. Insane, huh?

So, to celebrate a more sustainable Christmas you can make your own gifts, and what will be more appreciated than something you’ve put both time and love in making?
This year I’ve made bath salts and truffles and planning on doing granola, kale chips and whipped body butter (I might post this recipe to in a few days) but today we do the salt.

Bath Salt
makes 6 good sized jars

1 kg Epsom salt
1/2 cup melted coconut oil (I use virgin but you can use non perfumed one if you don’t wan it to interfere with the essential oil)
20-30 drops essential oil
OR
zest from 5 oranges
5 stems fresh rosemary

I divided the salt in two and used cotton flower oil for one half and orange/rosemary for the other half.
You can make small batches if you want to personalize the gifts further, like using relaxing oil (lavender) for your stressed out mother in law, energetic oil(peppermint, grapefruit, lemongrass) for your winter-tired bestie and maybe a manly sandalwood oil for the guy who has everything!
For my best friend I used a few drops of her favorite perfume (EdP, a EdT won’t work as good) and it smells heavenly.

Put in jars and decorate with dried orange slices, maybe a fir twig and a hand written card.
Simple but yet a beautiful gift!

Happy Holidays!

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Annons

Gingerbread goes nuts. Literally!

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Good evening friends!

So, Christmas is fast approaching and I LOVE IT! I love everything about Christmas. Our Christmases always looks different, last year I spent it crossing the Atlantic but this year we will celebrate it here, in our home. It means that I will do most of the cooking and it also means that this year all of it will be vegan. I’m thrilled! My goal is to veganize, rawify and healthify all of the traditional swedish ”julbord” but without putting the carnivores off ;) They still need their traditional comforting food coma, LOL!
So I will try to make the dishes as similar as possible. It’s a challenge and it will be lots of fun.

So, we start off with the good ol’ gingerbread but instead of only making the traditional thin and crispy cookies we also go a little crazy. We will also do Gingerbread cookie dough bites and cake pops. All raw, all from the same recipe and all totally awesome!
Lets get started!

Raw Gingerbread dough
Makes about 15 cookies and 10 bites/cake pops

200gr almonds (nearly 1/2 lb)
1 tbsp ground ginger
1 tbsp cinnamon
1 tsp ground clove
pinch of himalayan salt
pinch of fresh ground nutmeg (optional)

7-8 medjool dates – pitted
2 tbsp maple syrup or sweetener of choice (optional)

Mix the almonds and spices in a high speed blender until finely chopped. Add the dates and syrup and mix again until you have a smooth, soft and slightly oily dough, the oil coming from the almonds.
So, now we have the base. From here we can go on and make it into cookies, roll it into balls, make cake pops..you name it. You can also add more flavoring to the base if you fancy. Some prefer a touch of orange (if so – use the zest from an organic orange), maybe grind in some cardamom, add more ginger – its up to you and your personal taste.

For the simple, yet so delicious little bites, just roll the dough into bite size balls and voilá – you’re done!
For a more fancy look you can make cake pops. Sounds difficult? I can assure you that it’s not! You just put those little bites onto sticks and cover them in chocolate and chopped nuts/coconut/gojis/buckinis/dust them with cacao… yeah, you get the idea, right?
For the chocolate you have two choices, you either melt store-bought raw chocolate or you make your own.

Raw chocolate coating
2 tbsp cacao butter
2 tbsp coconut butter
4 tbsp raw cacao
2-3 tbsp maple syrup or sweetener of choice
pinch of vanilla

Gentle melt the oils in a bowl over a water bath, make sure not to overheat it. Stir in the cacao, the syrup and vanilla. You should now have a smooth and creamy chocolate sauce to dip in. First put your perfectly round bites/balls onto bbq sticks (a great tip is to put them in the fridge or freezer first, this will make the chocolate set really quick.) dip them in the chocolate, make sure they’re evenly coated and then roll them in your choice of decoration. I used chopped hazelnuts, desiccated coconut and left a few with only the chocolate.

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You did notice the anchor, didn’t you? Yep, hes a ships pig :D

Now, at last – how do we make them into traditional gingerbreads?
We put the dough between to baking sheet and gently roll it out thinly. Press out figures and put them onto either teflex papers, if using a dehydrator, or baking sheets if using a regular oven.
I dried mine in the dehydrator in 40degrees for 20 hours, moving them off the teflex after 5-6 hours. I don’t know how long it would take on lowest heat in a regular oven but I’m guessing 8-10hours to get them crispy. So how do you decorate them? You tell me. For the icing/frosting I used coconut butter which I sweetened with a tiny bit of agave. If you have any great recipes on raw frosting, please let me know!

I think thats it! Hope you enjoy them!

Speak soon!
Love and Light,
Erika

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Barcelona by Vegan

So, we just recently left Barcelona and wow, what a vegan paradise.
Juice and smoothie bars, raw and vegan restaurants, markets and health food stores. Many of these places organic. Wow!
I thought I should write about my favorites.

Lets start with fruit heaven, Mercado de La Boqueria, located on the very busy Las Ramblas no 91.
What an amazing place! If you can avoid the meat sections, which is kind of the majority of the market, and stick to the fruit and vegetable part you will be ecstatic. Fruit, fruit and more fruit. Ripe, beautiful and delicious. Unfortunately there aren’t any organic fruit stands that I could find but if you can overlook that you’ll find the most amazing things. Pink pitaya, mangosteen, juicy ripe local figs, some of the best mangos I’ve ever tried, papaya (if you like them – I surely do not), young coconuts, persimmons, kakis and loads of fresh juices. I didn’t try any of the juices as I found a few brilliant juice presses serving green juices, which I prefer. Do NOT miss this place but try to avoid it on a Saturday. It a huge place but on a Saturday it becomes more claustrophobic than a food elevator. Go early on a weekday and you’ll have the place for yourself – kind of!

Smoothie and juice bars, there is a few to choose from but my favourite one is Mother, Calle Joaquim Costa 26. Located in El Raval, my favorite area of Barcelona, this little gem offers organic and cold pressed juices and the most delicious smoothies. I went there a few times and tried all their green juices and also their smoothie, Mother 31, with almond milk, almond butter and banana. Best dessert ever and when speaking of desserts, try their quinoa brownie. It’s free from gluten, refined sugar and vegan of course. Yum!!!

Another great place is Teresa’s Juicery. which has the same owner as Flax&Kale and Teresa Carles, another two favourite spots in Barca, also these located in Raval. Flax&Kale brands themselves as a flexitarian restaurant, while Teresa Carles is vegetarian but both with both vegan and raw options. I’ve tried the lasagna, the kale salad, the zucchini blossoms and a pumpkin salad and it was all to die for. Amazing food.

For a great, organic, fresh and huge lunch for under €10 (salad bar, maincourse and caka) you must visit Biocenter, on Pintor Fortuny 25, also this located in Raval. This organic and vegetarian restaurant serves food all day but during lunch they have a fresh and delicious salad bar where you serve yourself and then you pick a main course from the today’s soecial board. They always offer one macrobiotic option and all their wines are organic. I don’t know how about they’re vegan or not as I didn’t have any myself.

For awesome vegan burgers (they had like 5-6 different kinds) and local and Scottish craft beer you should definitely go to Cat Bar on Calle Boria 17. This place don’t have a website but its open all week from 18 apart from Sundays. Cat bar is kind of dark and rough – but in a good way. The staff is very friendly and the burgers are amazing. I had mushrooms, rocket, a miso mayo and onion on a veggie burger. Neither low fat, low salt or gluten free but hey, life’s about balance, right? ;)

On the same street as Cat bar, the street might shift name but its just straight on, there’s a small but really good organic little shop selling fruit, veg and food. Their chocolate with cinnamon is a must. Delicious. They also sell the best organic fresh figs (when in season) and things like tempeh, seitan and also gluten free pasta vegan milk alternatives others than soya.

Another great organic food store with many vegan options is Veritas, a chain found in varies place in Barcelona. They have a bakery selling organic sourdough bread and vegan croissants. Didn’t try these but they looked beautiful.
Google them to find the location suited you the best.

There’s also a raw food restaurant, El Café, but they’re only open for lunch so we missed them unfortunately. So that’s just another great reason to go back.

That’s the places I can recommend after trying them, but if you just walk around in the quarters Raval and Gothic you’ll find lots of vegan, vegetarian and organic places. I was just there for a week, working the whole time so I didn’t have more time to explore than during my lunch break and my evenings. I’m definitely going back soon, bringing that amazing husband of mine.

Hope this is helpful!
Much vegan love from a cloudy Palma, Mallorca 💚

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My favorite Chia recipes

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I’m sorry I’m not very active here ATM but I’m just too busy when I’m out on the ship.
As promised, I’ll here share my favourite chia puddings.
The best thing about chia puddings is that they require no time in the morning, provided that you have prepared the base the evening before, and are therefor the best breakfast ever when in a hurry. Apart from that its also delicious and filling. A win, win, win! 😉
So here we go, and you, don’t be afraid to experiment with these recipes and add whatever you fancy. It can’t go that wrong, I promise.

Plain almond chia
2 tbsp chia seeds
200ml almond mylk (I always make my own but store bought is ok to, just not as good)
Pinch of vanilla bean
Mix the chia, vanilla and mylk using a fork or small beater, leave for a minute or two and mix again. This is to prevent the seeds to become lumps and sink to the bottom. Set in fridge overnight (or at lest 1 hour if you’re in a hurry)

This chia you can decorate and flavour with whatever you like; cacao, blueberries, maca, pomegranate, nut butters, carob, fresh fruit, nuts, seeds, mulberries – you get the point, right?
A weekend fave of mine is adding 1-2 tbsp of cacao and 1 tbsp maple syrup to the chia and then top it with peanut butter and fresh berries.

My all time favourite chia:
coconut, cardamon & mango
2 tbsp chia seeds
200ml of coconut mylk (image my own but once again, you can use store bought)
Pinch of vanilla bean
Freshly ground cardamon (I have a pepper mill for only cardamon, priceless!!!)
1 very ripe mango, cut in small cubes

Mix the chia with the coconut mylk and the vanilla, using a fork or a small beater. Leave for a minute, then mix again. Let set in the fridge over night. If the pudding feels to thick in the morning, just add some more mylk or water if you want it ”lighter”.
Layer the chia with the mango and add a lot of ground cardamon, decorate with fresh mint.
Enjoy!

Warmest wishes for a beautiful weekend lovelies!❤
 

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Annons

Raw Key Lime Pie

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Hello friends,

Hope you’re all well. Autumn has arrived to Sweden and it’s so amazingly beautiful.
Autumn is definitely my favorite season, which is yours?
This weekend is our last at Open New Doors for this year and it’s with mixed emotions we’re closing.
I will miss it. Miss all our sweet customers, the cooking and the atmosphere.
But at the same time it feels great, I really need a break. I need to rest, to have more time with my lova and to get the training back in my life.
Anyway, today I’m sharing the recipe of a raw vegan Key Lime Pie with you guys, it’s easy to make and it’s delicious!

Have a great Sunday <3

Key Lime Pie

CRUST:
1 cup pitted dates
1 cup unsweetened desiccated coconut
Mix in a high speed blender until it starts to crumble,
press out in a round springform. Wrap the bottom ”plate” in cling film for easy removal.

FILLING:
1 1/2 cup meat from young coconuts (can be replaced with the solid part of chilled coconut milk)
2 ripe avocados
zest from 3 limes
juice from 2 limes
1/2 cup agave syrup
1/3 cup coconut oil
Mix all above in a high speed blender until all smooth and creamy, pour over the crust and chill in fridge for minimum 3 hours. You can keep any leftover (as if that would happen ;)) in the fridge for up to 5 days.
Enjoy!

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Indian Lentil Stew

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Sorry for the lack of posts lately, I hope to be able to update more frequently soon.

Anyways, yesterday I fancied some indian and came up with this spicy and quite tasty recipe, I hope you´ll like it. Make sure to notice I use a very little both oil and salt and this recipe, feel free to add more if preferred.

Indian Lentil Stew
Serves 4-6

150gr of red split lentils
1 cup of beluga lentils

1 onion
3 tomatoes
1/2 tbsp of a good quality EVOO
2 tbsp ground cumin
1 tsp yellow curry
Pinch of cayenne

2 garlics (solo) or 6 cloves
1 thumb of fresh ginger
2 tbsp sriracha
salt and pepper to taste

200gr fresh spinach
2-3 handfuls fresh coriander/cilantro
1 1/2 cup of water

First rinse and cook the lentils separately as the two varieties have different cooking time,
instructions will be on the package.

Chop the onion and tomatoes. Grate the ginger and garlic and mix into a paste together with the sriracha, I do this in my huge mortar (Which i also use for making hummus – It´s such a great and versatile kitchen gadget.) Finely chop the spinach and coriander/cilantro. Heat a large skillet and add the oil, onion and tomatoes. Fry for a few minutes while stirring, don’t let it burn, only get slightly golden and until onion is soft. Add the cumin, curry and cayenne and let cook for another minute. Add the garlic/ginger paste, the spinach, cilantro, the water and salt and pepper as preferred (i use non – but I’m trying to keep my food low sodium. You do however you like). Drain the lentils and toss them in. Let cook on low heat for 20 minutes, stirring occasionally. If it gets to dry simply add more water.
Serve with puffed basmati rice, a large crunchy salad, mango chutney and sambal oelek or sriracha.
Enjoy!

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Raw Caramel Slice

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Annons

Raspberry & Lime Cheesecake Pie

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As I’m running a challenge on Instagram where the challenge is to remake this recipe I thought it would be easier to post it here. And you don’t have to participate to remake this 😉

 

”Raspberry & Lime Cheesecake Pie”

Base:
1 1/2 cups pecan nuts
1 cup pitted dates (I used Deglet nour)
Pinch of pink salt

First mix the dates until finely chopped, add the pecans and salt and pulse until crumbly.
Press into a square pan (20x30cm) lined with a baking sheet and put in the freezer to set.

Filling:
2 cups soaked cashews

Juice from 2 lime
Zest from 3 limes
Teaspoon of vanilla
1/2 cup coconut oil (melted)
1/3 cup Agave or sweetener of choice
Water (this is hard to say how much as it depends in the nuts. I used about 1/2 a cup)
2 cups frozen raspberries

Mix all except the raspberries in your blender, adding the water a little at a time until smooth and creamy. This might take some time, so be patient. And be careful not to overheat the filling or the blender. Pour the mixture over your base, spread evenly and cover with the raspberries. Put back in freezer while doing the cookie dough-like crumble.

Crumble:
1 cup pecans
1 cup juicy medjool dates (soak them if they’re dry)
Pinch of pink salt
1 cup raw oats (any oats will do if you cant find raw, just make sure it’s not instant ones, rolled are fine)

First mix the dates till a paste, add the nuts and salt and mix until nuts are completely chopped, take aside in a bowl and add the oats. Combine well and add more oats if it’s to sticky. It should be crumbly. Crumble over your cake and freeze for 4-5 hours. Take out 30 minutes before serving. Any leftovers you can keep in the fridge for a few days, or put back in the freezer! There’s never been any leftovers when I’ve been making this. Although I’m running a raw café so that may be the reason 😜

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Raw Cashew Yoghurt

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Since turning vegan 2 yrs ago there’s not much I’ve been missing to be honest. But I have missed creamy Greek yoghurt. No vegan yoghurt I’ve tried have been great and as I’m trying to eat mostly raw I thought I’d better try to create a rawghurt. And if you have the patience to leave it for 3-4 days in the fridge to mature it sets and gets more tart, just like Greek yoghurt.

Raw Cashew Yoghurt

3 cups of cashews (soaked overnight)
2-3 cups of filtered water
2 tbsp agave, maple syrup or other sweetener of choice
Pinch of vanilla
5 capsules of probiotics

Rinse the soaked cashews thoroughly. Add all in a high speed blender and mix until all smooth and silky. The consistency should be runny but not thin. Think melted ice cream. Pour in a VERY clean glass jar (I boil mine) and cover with a cloth and a rubber and to let it breath without anything getting in. Find a warm place and put it there for 20-28 hours. The longer the more sour it will get. You will now have a almost crumble, ”cheese” like mixture. Simply scrape it out from the jar into a bowl, add some filtered water until it reaches a consistency you like (it will set a bit more) and put in fridge for at least 10 hours, the longer you leave it the better it gets in my opinion but I like it quite tart. Best is if you try it day 1, day 2, day 3 and so on to find your best recipe. Good luck! ❤️

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