The Power of Raw

Summertime – don’t you love it? And summertime is the perfect time to spoil your body, recharge the old batteries and rejuvenate yourself!

I find nothing quite as powerful as a couple of days on raw food,  plant-based, entirely raw dishes, full of all the goodness you need to tune yourself back into vibrant.

Here is how it goes – for breakfast how about some  Creamy Raw Food Oatmeal

Raw food musli

Raw food musli

Or delicious Raw Food “yoghurt” with mango and raspberry coulis

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Or Raw Food Granola made from fresh sprouts and almond creme…

Raw food Breakfast

Raw food Breakfast

For lunch how about Raw Food Sushi served with ginger, garlic sauce.

Ready to enjoy

Ready to enjoy

or Raw Food Pasta with fresh tomato sauce and capers….

Raw Food Fettuccine

Raw Food Fettuccine

or a delicious salad with pomegranate, apples and pineapple 

Salad with pomegranate and apple

Salad with pomegranate and apple

or Raw Food  Veggie Chili with Cashew “Cheese” DSC_0135

And lots of green juice

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And green smoothies during the day

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For dinner Raw Food Curry served with Parsnip “Rice” 

1 red pepper

1 orange pepper

1 zucchini

5 big brown mushrooms

4 spring onions

Wash and finely chop everything – make the curry sauce

Curry Sauce 

2 big  scoops tablespoons of cashew butter

1 tablespoon of chopped fresh ginger

4 dried lime leaves or 2 fresh

1 cup of water

2 tablespoon of soya sauce

1 tablespoon sweet chill sauce

juice and rind of 1 lime fruit

1 teaspoon of Thai red curry paste

Put it all in the blender and blend into a delicious creamy curry sauce.

Raw Food Curry Sauce

Raw Food Curry Sauce

Parsnip “rice” 

Peel 2 parsnips and cut them into smaller pieces – put them in the blender and blend them till they look rice- alike – squeeze a little fresh lemon juice on and a little sea salt.

Serve on a plate with the chopped vegetables – pour over the curry sauce and enjoy!

Raw Food Curry with Parsnip "Rice"

Raw Food Curry with Parsnip “Rice”

 

” What you find at the end of your fork is more powerful than anything you’ll find at the bottom of a pill bottle” – Dr. Mark Hyman

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Walnut Bread

Nothing quite like homemade bread……

People frequently ask me – “really, do you make your own bread?”

– I would never have time for that, they say, but really, it doesn’t take that long to make delicious homemade bread. Once you have gotten into the routine, it’s the easiest thing on earth! Honestly! And fun! And rewarding!

Actually, mixing up the dough takes less than 5 min. And then the secret is to leave it to raise for at least 4 hours, the longer the better – I usually mix it in the evening before going to bed. Put it in the fridge or leave it on the counter with a wet cloth, to do it’s magic overnight.

In the morning I let it rise a second time, while the oven is heating and then I pop it in to bake, which it does while I’m in the shower.

Freshly baked bread in the morning is such a treat for everyone.

Just imagine waking up to the smell of homemade bread – a day starting like that, is bound to be a good one!

Not all bread now-a-days is honest as there are so many additives that go into store-bought bread today. Unless of course you get it from a good baker!

When you make your own bread you know what goes into it. 

Bread from the good baker

Bread from the good baker

 Walnut Bread

2 cups of water

1 teaspoon dry yeast

2 teaspoons of salt

2 tablespoons of raw sugar

3 tablespoons of olive oil

4 cups of organic unbleached flour

1 cup of chopped walnuts

1/2 cup of extra flour

Dissolve the yeast in the water, add the oil, the salt and the sugar, add the chopped walnuts and add the flour little by little while stirring.

Walnuts

Leave the dough to raise with a wet cloth overnight or at least for 4 hours.

Fold in a little extra flour and sprinkle some on a clean countertop. Place the dough on the flour and gently fold the the sides of the dough underneath – without kneading it.

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Allow the dough to raise on the table while you heat the oven to 450 F – place a cast iron pot with the lid in the oven for 1/2 hour to heat it.

Take the cast iron pot out and carefully place the dough in the very hot pot, put the lid back on – please don’t burn yourself! And place the pot back in the hot oven and bake for 30 min.

Take the lid of and bake for another 10 min

Take it out, and try to let it cool a little before cutting it, I know it’s difficult :-).

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Enjoy!

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A Raw Food Day

A Raw Food Day – an entire day with pure raw organic food. Fresh fruits, vegetables, leafy greens, nuts and seeds – and all prepared in flavourful ways .

It’s a luxury for your body, mind, heart and soul.

And, … it’s super easy to prepare and even easier to clean up afterwards – imagine no greasy pots and pans!

I have been amazed, astounded really, by the power of green food!

Lifestyle diseases can be cured by lifestyle changes! 

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Cool Green Smoothie with Cinnamon and Cloves

Why not add a bit of Christmas flavor to the green smoothie?

Thinking of how to add a bit of Christmas flavour to your smoothies?  Here’s a simple idea, and it tastes truly amazing – creamy, sweet, cinnamonny and delicious!

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green smoothie

Cool Green Smoothie with Cinnamon and Cloves

What you’ll need for this….

Big handful of fresh kale

2 crisp apples

1 very ripe banana

4 -6 Medjool dates

2 small teaspoons of ground cinnamon

1/2 teaspoon of ground cloves

2 cups of filtered water

Ice cubes

Put it all in the blender and blend into a smooth cool and healthy drink – drink and enjoy!

If you leave it in the fridge for a couple of hours to allow the flavors to come out – it is a divine mouthful!

Plant-wild week-day 2

Day 2 of our plant-wild week. I slept like a log and woke up full of energy – I can feel how I am actually fueling my body with everything good.

I am excited about today – I love this, creating new healthy recipes – and as you may know, I don’t compromise on taste …………

Breakfast

Breakfast today is quinoa cooked in coconut milk and cardamom, served with chopped dates, walnuts and fresh peaches.

I used:

1 cup of quinoa

1 can of coconut milk

5 green cardamom pods

1/2 cup of water

Put all the ingredients in a pan and cook over gentle heat till all the coconut milk is absorbed. The cardamon gives an awesome taste but they’re a bit chewy for most, so please see if you can fish out the 5 pods before serving.

Serve with chopped walnuts, dates and fresh peaches

Morning smoothie

Morning smoothie:

2 slices of fresh pineapple

one peach

one mango

a handful of grapes

some frozen summer berries

a handful of almonds

Blend into a smooth and delicious morning smoothie. This is a family hit.

Lunch

Salad with pomegranate, apples, pineapple and walnuts in a pomegranate marinade:

Arugula lettuce

A mix of your favorite lettuces

1/2 pomegranate

a slice of pineapple

a handful of walnuts

1 apple

2 spring onions

Marinade

1/2 pomegranate

2 tablespoons of balsamic vinegar

1/3 cup olive oil

2 tablespoons of agave or maple sirup

1 clove of garlic

pinch of sea salt

Put all ingredients for the marinade, except for the olive oil, into the blender – blend, add the olive oil slowly only a little at a time.

Arrange the salad, add the marinade, the apple, some finely chopped pineapple, the pomegranate seeds and sprinkle on top with the walnuts.

By the way – wear your bathing suit or an apron while making this – I ruined a T-shirt, because the little red juicy pomegranate seeds were wildly uncontrollable and went all over the place.

The taste of this salad was so intense and full of flavors – I will be making this again soon!

Dinner

We love to BBQ – and as we don’t care too much about the weather, we try to BBQ all year round, but I must admit the best time to BBQ is now, on a warm summer night, while the hummingbirds are flitting about and the long rays of sun setting give such a relaxing colour to everything.

So BBQ dinner: Tonight’s  dinner is BBQ Portobello mushrooms with slices of marinated eggplant and served on grilled bread with homemade pesto sauce!

The bread

3 cups of water

1 teaspoon of yeast

2 tablespoons of olive oil – season with a clove or two of garlic

5 cups of organic wheat flour

1 cup of organic whole wheat

Salt

Put the (lukewarm) water and yeast into a big bow and stir until the yeast is dissolved, then add the olive oil and a spoonful of salt. Stir in the flour a little at a time until you have used all flour. When the dough has absorbed all the flour and does not seem to want more put it on the counter for a couple of hours to raise. Cover it with a clean wet (damp) cloth.

Scoop out the dough on the kitchen counter – onto a bit of extra flour – to keep it from sticking. Tear off a small amount, about the size of a tennis ball and roll it out to a fairly thin bread (like a pizza). Put it on a piece of baking paper on a plate and add another sheet of baking paper on top for the next bread. Make the amount you need – we usually have one per person.

Heat up the BBQ and brush each bread with some of garlic olive oil and carefully place the oiled breads oily side down on the BBQ – brush the upper side with the garlic oil. Turn them until they are slightly browned on both sides and ready.

BBQ

4 Portobello mushrooms

4 thick slices of eggplant

fresh rosemary

olive oil

Lemon juice

Marinate the eggplant slices with a bit of olive oil, some fresh rosemary, some sea salt and some freshly squeezed lemon juice.

Take the stalks out of the Portobello mushrooms and put them and the slices of eggplant on the BBQ. Grill gently til everything is ready – turning every now and then, sprinkle with some sea salt.

Homemade Pesto

I love the fresh basil in the garden right now – it is so intense and deep in flavor.

a big bunch of fresh basil

1 clove of garlic

2 spoonfuls of pine nuts

sea salt

one tablespoon of nutritional yeast

1/3 cup of olive oil

Blend it all together in to a great sauce.


To assemble the dinner, slice some tomatoes and some red onions and some lettuce. This goes wonderfully along with the grilled bread, the pesto and the grilled eggplant and Portobellos.

Too serve put a grilled bread on a plate, add some pesto, a grilled Portobello, a grilled slice of eggplant, some slices of tomatoes, onions and some lettuce –

Enjoy!

Plant-wild week-day 1

I am excited! This is the first day of our 7-day plant-wild adventure.  I am really looking forward to eating plant-based for a week! It will be awesome, and  I can actually feel how every cell in my body is shouting harray and  jumping with joy!!

I’m also hugely grateful to my family for being in on this too – what a great thing to do together.

I am excited to see how we feel after a week, tanking up on heaps of greens, fresh summer fruits, nuts, grains and delicious vegetables.

So lets get started  – Here’s the first day’s goodies. I can hardly wait!!

Breakfast

Green good-morning smoothie:

2 apples

big handful of fresh spinach

1/2 cucumber

big handful of green grapes

1/2 an avocado

2 cups of water

a handful of crushed ice

Blend it all into a smooth delicious morning drink

Mango “yoghurt”

A while ago I made a raw food yoghurt with banana and avocado it tasted so good! This morning I am making a mango version of that. It is so simple and it taste so fresh and good!

1 big mango

2 avocado

a fresh squeeze of lemon

Add all ingredients in to the blender and blend into a smooth and beautiful, creamy breakfast treat

Serve with chopped dates, chopped walnuts and some fresh berries

Lunch

What is better than soup, made from the ripest local tomatoes and with basil from the garden?

It is really easy to make too, which adds to the joy of making it.

Tomato soup:

6 very ripe big tomatoes

4 shallots

2 cloves of garlic

1 l of vegetable broth

1/2 cup of cashews soaked in water

Lots of fresh basil

2 sun dried tomatoes

one bay leaf

Chop the onions and garlic and saute them in a pot with some olive oil – saute til they are soft and clear. Chop the tomatoes and add them to the sauteed onions and garlic. Add the bay leaf and cook till the tomatoes are soft. Add the vegetable broth and cook for about 10 min at low heat.

Blend in the blender with 3/4 of the fresh basil, the sun dried tomatoes, and the soft cashews to make it creamy.

Savour with salt and pepper and serve with a chunk of great bread, with a little olive oil and balsamic vinegar to dip it in

Dinner

Wok fried vegetable served with cardamon rice:

I love everything Asian – Serve me Asian fusion and I am in heaven.

Marinade:

3/4 cup soy sauce

1/3 cup sweet chili sauce

2 tbs sesame oil

2 1/2 inch of fresh ginger

4 cloves of garlic

one bunch of spring onions

2 tbs of white wine

Finely chop the fresh ginger, the garlic and the spring onions – in a bowl mix the soy sauce, the sweet chili sauce, sesame oil and white wine – mix well and add the chopped garlic, spring onions and ginger.

For the stir fry – use any of your favorite vegetables

I used:

one bunch of green asparagus

1 red pepper

4 shallots

400 g of brown mushrooms

big head of broccoli

Fry everything separately in a wok, drizzle the marinade over the portion just before each sort of vegetable is almost ready. Put it aside and stir fry the next vegetable, making sure they all stay crisp and colorful. When all the different kinds of vegetables have been stir-fried to perfection and the marinade has been added – mix all vegetables together.

Serve with Jasmin rice cooked with some green cardamom pods and sea salt.

I got lots of great feedback from the family – no one turned their nose up, no one pushed the plate away – someone even said, while eating the tomato soup: “did you put cream in this”?

I feel nourished and full of energy & looking forward to tomorrow & another day of plant food!!

Go to Plant-wild day 2 here

What’s for Breakfast?

This morning we had a delicious raw food yoghurt served with fresh mango and raspberry coulis, for breakfast.
This recipe is inspired by the Danish Raw Food Master Vibeke Amdisen.

I took 4 very ripe bananas and 2 avocados and blended them to a smooth creamy yoghurt.

It is SO easy to make and everyone loves it.

I served it with fresh mango and a raspberry coulis made from,  1 cup of raspberry and  2 spoons of Agave sirup , heated slightly and cooled before serving.

The mango’s are divine this time of year!!!

With the yoghurt we had a glass of freshly made fruit smoothie – I made it with almonds to make it more filling and to add protein

I used

1 Mango

1 Orange

Some raspberries

A chunk of pineapple

2 handfuls of raw almonds

3 cups of filtered water

blend with ice or use frozen fruit to make it cold

Blend till smooth and lovely

Breakfast in the morning sun

Yummy breakfast Musli

This Breakfast has become a favourite in our family. It is tasty, it’s filling and it leaves you satisfied and nourished for hours.
I remember once I was in Switzerland and there I had the most tasty musli. I am not sure how it was made, but when I came home I managed to recreate something that tasted just as good, but it was also very rich and not so healthy if you eat it every day. I made it from oats that was soaked in full fat yoghurt and a bit of cream, a dash of honey, grated apple, chopped nuts – this had been soaked overnight in the fridge. In the morning I served it with some fresh blueberries and a bit of Acacia honey – it is very very nice.
I wanted to make a healthier version – because I feel much better when I cut out or down on milk products, but I wanted it to be just as tasty.
Here it is – it took some attempts in the kitchen lab, but it was well worth it. Easiest and healthiest fast food, prepared in minutes.This portion is enough for a couple of days and it keeps excellent in the fridge.

Raw food musli

Raw food musli

 

In the blender/food processor add:

I take one cup of oats,
2 good handfuls of raw almonds
one big apple cut into chunks
6-8 Medjool dates ( more or less depending on how sweet your tooth is)
1 cup of filtered water
Blend it all – not too much because it is nice if it keeps it’s crunchiness
Serve with fresh berries, slices of banana or orange and a bit of acacia honey if you like.

Variations.
You can add a little less water and add an orange – orange and dates are the perfect match. You can add a bit of cinnamon or cardamom