Fresh and Crispy Nori Rolls with Ginger & Garlic Sauce

These little Nori rolls are so easy to make and they are stuffed full of goodness!

Whether you want to: lose weight, lower your cholesterol, become more healthy, …… simply adding more green food into your diet, will bring on amazing results …

Rather than restricting yourself, and cutting out certain foods, or going on a diet – you can add more plant-based foods that feed and nourish you. Thus, there will be less space for food that is not so healthy, and more room for the food that is good for you.

It’s simple, it’s easy and it can make a huge positive change to your health.  

I hope you enjoy them! They taste just scrumptious!

Crispy Nori Rolls

Crispy Nori Rolls

Fresh and Crispy Nori Rolls with Ginger Garlic dipping Sauce

Roasted seaweed sheets

Bean sprouts

Broccoli sprouts

fresh spinach leaves

Carrots strips

Cucumber strips

Red pepper strips

Spring onions

Celery strips

On the seaweed sheet you add everything –  just like this …

Nori Roll in preparation

Nori Roll in preparation

Then you roll gently, but tightly (this can be difficult, but don’t worry they taste just as good). Serve them on a plate with the Ginger Garlic Sauce

Ready to enjoy

Ready to enjoy

Ginger Garlic Dipping Sauce

5 tablespoons of good soya sauce

1 tablespoon olive oil

1 clove of freshly squeezed garlic

A little freshly grated ginger

A little wasabi

Mix it all together.

Ginger garlic sauce

Ginger garlic sauce

Nori rolls with ginger garlic sauce served with a big glass of green smoothie.

Enjoy!

Green lunch

Green lunch

Take healthy breaks during holiday chaos

Life is full of temptations and now it’s Christmas time so you may as well just give up,  give in and forget about it until January, right? Or?

Is it possible to find balance with the endless temptation of food, drinks and treats during this season?

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Crispy Yam with Spicy Harissa

When I was first diagnosed with high cholesterol I believed that there was nothing in this world I could do to change that. I believed that I had to be on medication for the rest of my life because I had the generic kind.  A dad and a brother on cholesterol lowering medication, a granddad who suffered a heart attack and an uncle who died. I knew this was no laughing matter, soI faithfully took my statins and didn’t ask questions.

No questions

No Questions

This year I celebrate 4 years of normal cholesterol and no medication.

I did it with lifestyle changes!

Changed my diet and started exercising. You can read exactly how I did it here and a great story about the power of lifestyle changes here

A healthy lifestyle is the worlds best medicine

Lifestyle changes the best medicine

Lifestyle changes the best medicine

An example of what I eat for lunch instead of a sandwich filled with meat and cheese.

Crispy Yams and Spicy Harissa 

Lunch

Lunch

Crispy Yams and Spicy Harissa

3 red pepper 

1 teaspoon cumin

1 teaspoon ground coriander

1/2 teaspoon salt

1/4 cup olive oil

juice from one lemon

1 clove of garlic

1/2 -1 red chilli

Bake the peppers till they are tender and the skin almost black. Allow them to cool, tear off the skin and put the flesh in the blender. Add the rest of the ingredients and blend into a smooth and delicious sauce.

2 big yams

Olive oil

sea salt pepper

3 red pepper1 teaspoon cumin

1 teaspoon ground coriander

1/2 teaspoon salt

1/4 cup olive oil

juice from one lemon

1 clove of garlic

1/2 -1 red chilli

Slice the yams and put them on a baking tray – drizzle with olive oil, sea salt and pepper. Bake till golden brown, crispy  and tender.

Serve the crispy yams on a salad with the spicy Harrisa and a  fresh squeeze of lemon.

This dish can easily be made as dinner served with whatever takes your fancy – and it can be the perfect leftover lunch to bring to work.

Harrisa Sauce

Harissa Sauce

Wishing you a wonderful weekend wherever you are!

Fresh herb salad with pomegranate and lemon dressing

I love Tabouleh! It’s one of my favourite salads in the world. It’s this combination of freshness and herbs that I love so much –  that creates a true sensation of party in my mouth.

I had some leftover cooked bulgur in the fridge as well as a bunch of fresh coriander, and there was fresh mint in the garden!  I also had a big juicy pomegranate laying on the table begging me to play – so inspired by Tabouleh salad, I created this:

Fresh herb salad

Fresh herb salad

Fresh herb salad with bulgur and pomegranate

One cup of cooked bulgur

one bunch of fresh mint

one big bunch of Italian parsley

one big bunch of fresh cilantro

one bunch of spring onions

one pomegranate

1/2 cucumber

one lemon

1/4 cup olive oil 

Sea salt

Rinse and finely chop herbs and spring onions  – mix with the bulgur in a bowl. Squeeze the lemon and stir in the olive oil, mix in the salad. Add sea salt and serve with pomegranate seeds on top. Serve and enjoy! Perfect for lunch!

Pomegranate

Pomegranate

While chopping away, I was thinking how much I love spending time in the kitchen, creating – for me it’s the perfect way to relax. Kitchen meditation or even kitchen therapy for my soul  – how many problems have not been solved around a kitchen table? Not to forget the amount of amazing ideas that have been given birth to in the kitchen, deep talks, laughter, and love shared in this almost sacred space of the house.

Lots of fresh herbs

Lots of fresh herbs

The power of natural

This time of year is prime time for colds and flus –  people are heading for their flu-shots trying to  prevent the dreaded symptoms of flu, headaches, aching bodies, sneezing and endless running noses.

At the checkout counter in the supermarket we find not only candy to tempt us, but also bags of vitamin C powder that magically is supposed to help us fight the flu.

In my life instead of pills, tablets and bags of vitamin C,  I prefer boosting my immune system the natural way, with freshly squeezed delicious juices – that are naturally packed with fresh vitamins and minerals. Like this one, for instance, freshly squeezed carrot juice with apples, lemon and ginger, made with all fresh organic ingredients.  Carrots, filled with vitamin A, organic local apples filled with fibre, minerals, and vitamin A, B1, B2, B6, C, E, K, as well as loaded with antioxidants.  Slices of fresh ginger that are packed with goodness and always has been known and praised, for its medicinnal powers to cure all kinds of ailments such as nausea, colds etc

Along with freshly squeezed lemon, with its high content of vitamin C and  its power to clear up colds. This is a seriously healthy drink which tastes delicious at the same time!

I believe this is so much more powerful than any vitamin supplement,  it’s natural, fresh and potent. A perfect way to boost our immune system naturally.

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Dinner juice

Juicy Beets with Ginger, Sweet Apples & Mint

Having fun preparing for a  “Balanced Living ” workshop I will be doing later this month – and in need of something refreshing…..

What’s  better than a glass of freshly squeezed cool juice?

Summer is the perfect time for juicing – there are an abundance of delicious sun-kissed fruits and vegetables available – so I decided to make the perfect “instead of coffee drink” …..a glass of freshly squeezed baby beets!

In this juice I added lots of sweet crispy local apples, a lime,  a bunch of mint and a slice of fresh ginger.

Enjoyed outside in the shade ……..

Midmorning beet juice

Delicious beet juice ready to serve

It tastes so good and while you drink, you are getting incredible amounts of fruits and greens – nutrients that goes straight into the body, to feed, rejuvenate and nourish it.

In love with the colour

In love with the colour

p.s. still working on the move to self-host this blog. In the meantime my blog may be down for a couple of days…….

Hope you are enjoying the summer wherever you are!

Melon Spinach Smoothie

Last day of holiday in Denmark – 3 weeks flew by – all too quickly, but I enjoyed every single minute.

It was all that I had hoped and wished for – sunshine, bright summer nights, family, friends, swimming in the sea, running in the forest, blackbirds singing, relaxation, books, strawberries, new potatoes, fun – bare feet and freckles. Oh it was good!

Now I am ready to go back to the west coast of Canada – enjoy summer there and getting back to work.

Before I run, I want to share some photos and a green smoothie recipe that became a favorite this summer.

The melons are so ripe, juicy and incredibly sweet.

Gorgeously Sweet Melons

Gorgeously Sweet Melons

Melon Spinach Smoothie

One big handful of fresh spinach

1 sweet melon – I used 1/2 Gaia and 1/2 cantaloupe

1 big peach

Ice cold water

Some frozen grapes

Melon Spinach Smoothie

Melon Spinach Smoothie

So good and so refreshing on a warm summer day! 

Plenty time for reading

Plenty time for reading

Wild Flowers

Wild Flowers

Morning run in the forest

Morning run in the forest

Biking to the beach

Biking to the beach

Swimming

The life guard’s post

Caprifolia

Caprifolia

Sunsets

Sunsets

A 10:30 pm goodnight swim

A 10:30 pm swan family goodnight swim

Where ever you are – I hope you are soaking up summer and enjoying life!

Elderberry Flower Juice

A summer tradition – as soon as the elderberry trees starts blooming, I am on a mission.

Ice Cold Elderberry Flower Juice

Ice Cold Elderberry Flower Juice

I get out early in the morning while the sun is rising and the mist hangs low on the fields, to pick the beautiful white and deliciously smelling flowers.  It’s a Danish tradition, we look at it as a confirmation of summer – the elderberry flowers are blooming and the first strawberries are ready. Then I know summer is here!

Elderberry flowers

Elderberry flowers

Since I moved to the West Coast of Canada I have not seen any Elderberry bushes anywhere. Last year I told my friend how much I missed that tradition and she said – “but I have one!”

So this year she, the dear soul, donated every single flower to my mission – that’s generosity!

Elderberry Flower Juice

40 Clusters of flowers

3 organic lemons

1 1/2 kg Raw sugar – (the original recipe asks for caster sugar to get a clear blonde juice, but I prefer to use the healthier raw sugar)

2 liters of boiling water

Rinse the elderberry flowers, put them into a big bowl. Wash the organic lemons, slice them and put them with the flowers.

Getting ready

Getting ready

Add the sugar – pour over the boiling water and stir till the sugar has dissolved.

Leave it to cool – cover it and put it in the fridge for 3 days to “brew”. Take it out and stir every day.

Brewing

Brewing

On the third day strain the juice through a cloth pour it in to distilled bottles. There is no preservative in the juice and therefore it will not last long. What I do to keep it fresh is to freeze it in ice-cube trays, then I can take it out as I need it. Use them as flavorful ice cubes – ie in white wine or in apple juice.

It’s delicious!

Even on strawberries with freshly chopped mint……

Local Strawberries

Local Strawberries

Enjoy!

On Ice

On Ice

Mushroom Quinoa Steak served with fresh Pesto on Baked Aubergine

I frequently enjoy replacing ordinary meals with vegan or vegetarian deliciousness. I actually eat more vegan food now than anything else. Why? Because it tastes amazing and is so good for my health.

The other day I had made both, so the family could choose what they wanted – to my surprise ALL, even the teenagers helped themselves to the vegan dishes! And there I was, stuck with the meat which I had to chuck……… imagine!

I thought, really? But yes!
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This is one of the dishes that win over meat in our family.

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Baby Kale & Portobello Salad with Walnuts and Sun Dried Tomatoes

I can never get enough salad – I think there are so many fantastic creations out there.

This one is simple and super delicious!

Baby Kale Salad with Portobello

Baby Kale Salad with Portobello

Baby Kale  & Portobello Salad with Walnuts and Sun-dried Tomatoes 

Baby kale

4 Portobello Mushrooms

1 clove of garlic

Freshly squeezed lemon juice

6 sun-dried tomatoes

A good handful of coarsely chopped walnuts

3 Tablespoons of Balsamic vinegar reduction

1 teaspoon of good Dijon Mustard

1/3 cup Olive Oil

1 clove of freshly squeezed garlic

Sea salt and freshly ground pepper

Rinse the baby kale and put it on a clean cloth to take a way excess water before putting it in a salad bowl.

Clean the portobello and chop them.

Portobello

Portobello

Fry them with a bit of olive oil in a pan- till they are golden. Add sea salt, lemon juice, garlic and some freshly ground pepper. Leave them to cool slightly before adding them to the salad.

Cut the sun-dried tomatoes and chop the walnuts. Add to the salad.

Make the dressing;

Dressing

Dressing

For this salad I used a really great local balsamic vinegar reduction that I have fallen in love with  – “Nonna Pia’s Balsamic Cabernet Merlot Reduction made with love! “ – it’s intense and slightly sweet, you can taste it’s made with love (perfect for salad and so many other things)

Nonna Pia's Vinegar

Nonna Pia’s Balsamic Vinegar

In a bowl, put the Dijon mustard and the balsamic vinegar. Stir together. Whisk in the olive oil little by little. Add sea salt and freshly squeezed garlic.

Toss the salad together and enjoy on it’s own or like this with parmesan or some goat cheese.