A straight shot of health

One of the easiest ways to improve your health, is by drinking fresh juice!

It is delicious! One of the most satisfying drinks on a hot summers day, is an ice cold freshly squeezed green juice – I absolutely love it!

It is vibrant and full of goodness – a straight and instant shot of health.

In the green market I found these wonderfully ripe and incredibly sweet pineapples on sale, and in my garden, I have Swiss chard – yellow and red. I love the taste of fresh chard and I use it a lot. In green smoothies and in juice but also gently sauteed with fresh ginger, garlic and a dash of soy sauce. – Today I juiced it with the ripest and sweetest pineapple. No artificial sugar or colors – just pure nature. Served on ice, it is the best summer drink you can ever imagine!

Swiss chard is a great source of anti-oxidant,  vitamin C, vitamin K and a rich in omega 3. it also is a great source of minerals such as calcium and iron.

Along with the pineapple that is rich in vitamin A and C – great source of calcium and copper – this is a power drink full of goodness and great taste.

Plant-wild week-day 7

What is better than a weekend in the summertime – they fit perfectly.  Time to relax and rejuvenate. Talking about feeling rejuvenated – that is exactly how I feel after a week on plant food!

We are taking it slow this morning, sleeping in and then a good run. Later, I potted about in the kitchen preparing brunch, while the rest of the house slowly got going.

Today’s brunch is inspired by one that I had in one of my favorite restaurants in Vancouver, Cafe Medina. I love having brunch there, while slow jazz fills the room and sunshine beams through the windows. Service is fabulous and the food is divine!!

They do a great brunch and one of them is a plate of Baba Ganoush, Tabouli and tzatziki – served with little crisp breads. I love this combination!

So, for brunch this morning in the garden with the family under the parasol, we enjoyed Baba Ganoush, Tabouli, fennel marinated cucumber and a little hot pomme rosti with mushrooms and thyme.

Brunch

Baba Ganoush, tabouli,  fennel marinated cucumber salad served with a little hot pomme rosti with mushrooms and thyme

Baba Ganoush:

2 medium-sized eggplants

2 tablespoons of tahini

lemon juice

sea salt

1/2 teaspoon of ground cumin

2 tablespoons olive oil

Bake the eggplants in the oven till they are completely soft – leave them to cool. When they are cool cut them in half and scrape out the soft middle and put it in the blender. Add tahini, olive oil, freshly squeezed lemon juice, sea salt and cumin. Blend into smooth consistency. Keep it cool while preparing the other dishes.

Pomme Rosti with mushrooms and Thyme:

5 medium size potatoes – I used yellow potatoes

15 brown mushrooms

one onion

fresh thyme

salt and pepper

Clean and chop the mushrooms. Fry them until they are golden brown, season with salt and pepper. Put them in a bowl and then chop the onions and fry them till they are slightly brown, season with salt and pepper.

Peel the potatoes and grate them roughly – add the grated potatoes to the bowl of onions and fried mushrooms – mix well and season to taste with salt and pepper then add some finely chopped fresh thyme.

Mix it all really well – now take a handful of the wet mixture and squeeze out water forming a little “cake” – you have to squeeze hard, but gently while you are forming the potato rosti. Put them carefully on a board – when you have formed all the rosti – heat the frying pan with olive oil and brown them gently on either side. They are quite fragile while raw so be gentle with them. Put them in a baking tray and finish them off in the oven at 350F for about 45min -1 hr

Tabouli

1/2 cup of cooked bulgur

4 tomatoes

1/2 red onion

one bunch of big leafed parsley

one bunch of fresh mint

freshly squeezed lemon

3 tablespoons of olive oil

salt and pepper

In a bowl mix the cooked bulgur with finely chopped tomatoes, finely chopped red onion, finely chopped parsley and mint. Mix well and pour over a marinade made from the olive oil and the lemon juice. Mix and season with salt and freshly ground pepper.

Fennel marinated cucumber

1/2- 1 whole cucumber

sea salt

fennel seeds

Finely dice the cucumber, add sea salt and sprinkle with a little fennel seeds – I used about 1/2 teaspoon for 1/2 cucumber

Enjoy!

A shot of greens

Delicious cool juice made from a bunch of red chard from the garden, 5 apples and 1 lemon

Dinner

This dinner is from a previous post – a raw food lasagne – It has become a favorite of ours and I think it makes a perfect end to the Plant-wild week.

Lively lovely Lasagne

I LOVE lasagne – just like Garfield! I love it!

However, this version is 100% plant based, raw and delicious – full of goodness but as it has not been cooked, the nutrients and enzymes have not been destroyed.  It is so healthy you feel satisfied and totally energized after eating it – AND no greasy pans to wash afterwards!

You know when you eat regular lasagne all you want to do afterwards is get the dishwasher started and head for the couch – heavy and tired. After eating this version, you want to go and play soccer with the kids in the garden 🙂 or go for an evening run. You can really feel the difference! This has now become our favorite and we love it so much we actually prefer it over the traditional lasagne.

Now to the recipe:

The “pasta” is zucchini thinly sliced  lengthwise.

The pasta sauce is made from fresh ripe tomatoes, fresh herbs and sun dried tomatoes, like this:

4 big ripe tomatoes.

6 sun dried tomatoes

A small bunch of fresh basil

1 clove of garlic

1/4 red pepper

Oregano fresh if you have it, otherwise dried

Sea salt

Freshly grounded pepper

Add it all to the blender and blend well. This sauce is so fresh and tasty that it beats any cooked tomato sauce!

“Cheese” Sauce

Soak 1 cup of raw natural cashew nuts in water for at least a couple of hours

Drain and blend it smoothe with

3/4 cup filtered water

2 table spoons of olive oil

1 table spoon nutritional yeast

1 clove of garlic

Sea salt

Marinate brown mushrooms with a couple of tablespoons Braggs and a dash of olive oil.

On top of the sliced zucchini add some fresh spinach

then mushrooms

and tomato sauce and “cheese” sauce like this

On top of this, you should add some more slices of “pasta” zucchini, a bit more spinach and slices of avocado. Finish the dish of with “cheese” sauce and tomato sauce.

ENJOY 🙂

Plant-wild week-day 4

Day 4 – This morning I went for an early morning run along the beach while the sun was rising, thinking, I can do another day of this! Another day eating greens, vegetables, fruits, nuts, grains – everything that supports my body and fills me with this zippy wonderful energy!

 

Breakfast

Rawfood musli with blueberries

This has become a breakfast stable in our family – we eat it almost every day. It is so tasty and creamy. I came up with this recipe because I wanted to make a healthy version of an old favorite that had both full fat yoghurt and cream in it!! This tastes just as good and just as creamy and sweet as the original, but without the guilt!

In the blender/food processor add:

1 cup of raw oats,
2 good handfuls of raw almonds
1 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

Enjoy with either fresh berries, banana or dried fruit in the winter – today I served it with fresh blueberries from the garden.

The Good-Morning Smoothie is made from fresh raspberries and pineapple today.

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

Morning snack

A delicious green smoothie made from fresh kale out of the garden, peaches, pineapple, lemon, ice and 2 cups of water

Lunch

Delicious vegetable wraps with garlic/ginger dipping sauce

Rice paper

1 avocado

1 red pepper

fresh spinach

2 carrots

1 zucchini

1/2 cucumber

3 spring onions

Fresh basil

fresh coriander

fresh basil

fresh mint

Rinse and cut everything into strips of julienne.

Prepare the rice paper – one at a time. Take a clean tea towel and make it wet, place one rice paper on the wet tea towel and fold so it is completely covered with the wet cloth. Leave for about a min. Over the sink, wring out the water and carefully place the soft rice paper so you can fill it and roll it. Fill it with spinach leaves, a little avocado, carrot, red pepper, zucchini, spring onions and alfalfa sprouts, add some fresh basil leaves, some coriander leaves and some fresh mint. Roll them together and cut them in halves and arrange them on a plate along with the garlic/ginger dipping sauce.

Dipping sauce

juice of 1/2 lime

4 small lime leaves

thin slice of fresh ginger

1 clove of garlic

2 spoons of hoisin

1//3 cup olive oil

1/3 cup water

4 spoons of braggs

Blend it all together and serve with the vegetable rolls

Dinner

Baked zucchini and eggplants- served with new potatoes and green salad with fennel

I found these gorgeous looking green and yellow zucchini and some beautiful eggplants. I decided to make a really tasty dish that i think is perfect for summer with ripe tomatoes, fresh herbs and all you need to make this dish amazing. So this is my take on the Turkish specialty, Imam Bayildi – baked zucchini and eggplant topped with a spicy fresh tomato sauce, served with little new potatoes gently baked with herbs and garlic and a green salad with fennel.

2 eggplants

2 zucchini

600 g fresh ripe and chopped fresh tomatoes

4 cloves of garlic

4 shallots

1 teaspoon of ground cumin

2 tablespoon of chopped fresh oregano

2 tablespoon of chopped fresh thyme

3 table spoons of chopped big leaved parsley

1 tablespoon of tomato paste

1/2 cup of water

Finely chop the shallots and the garlic, gently saute them in oil til they are soft, add tomato paste,the herbs and the cumin. Add the tomatoes and the water. Cook for about 15 min. Season with sea salt and pepper, set aside. Add the parsley.

Cut the zucchini and the eggplant in halves on the length wise. Gently brown them in a bit of olive oil – on the inside. Place them in a baking dish on some baking paper and add the sauce on top.

Bake in an 350F oven for about 45 min

You can eat them right out of the oven but they taste amazing at room temperature too.

Potatoes

It is season for new and delicious potatoes – I love new potatoes!!

I prepared them like this

I washed them and cut them in to quarters and put them onto a piece of baking paper, drizzled with olive oil, sea salt and pepper, added some fresh thyme and some fresh rosemary – packed them in to little parcels and baked them in the 350F oven for about 45 min. They tasted so good!!

I served everything with a green salad with some fresh fennel

The dressing is a classic that has been in my family forever – we use it, let me just say, a lot
The trick is to use the best ingredients – the better the ingredients the better the dressing. So in other words don’t use the cheapest hot dog mustard.

2 spoons of good balsamic vinegar
a teaspoon of good Dijon Mustard
a pinch of sea salt
one clove of freshly squeezed garlic

Mix this – then add a little olive oil while you constantly stir, add more olive oil while stirring – continue doing this till you have a thick, dark yummy dressing. You can add a little maple syrup for a sweetness if you like. This salad dressing is so good and so easy to make.

Plant-wild week-day 3

I’m well into this adventure and feeling amazing, vibrant and full of energy – it does make a difference, whether I fill myself or nourish myself. I run better on plants than on spareribs and ice cream!

Another thing I think is really cool, is that it is so easy to go shopping, I just head for the vegetable section of the grocery store, stock up on veggies and fruits, and away I go.

Okay, so last night’s dinner had some bread dough left over – which I had covered with a very wet cloth and left on the kitchen counter for the night. This morning I turned on the oven to 415 F, and before having my shower I scooped out the dough onto a baking sheet and put it in the oven. When I finished the shower, the bread was ready – about 20-25 min later – hot yummy bread.

Today’s breakfast-  slices of bread served with coconut butter, honey, walnuts and fresh blueberries – and a glass of smoothie made from fresh blueberries, raspberries, a good chunk of fresh juicy pineapple, some frozen summer berries and a handful of almonds. The almonds make the smoothie creamy and filling, the berries makes it irresistibly delicious.

Snack

Green juice and fresh peach

One bunch of collard greens

5 sweet apples

a slice of fresh ginger

1 lemon

Run it through the juicer and serve  on ice with slices of fresh peach.

Lunch

Warm kale Salad with tahini, lemon/garlic dressing, pine nuts and red pepper

Ingredients

2 big bunches of kale

one red pepper

2 spoons of pine nuts

For the dressing:

2 small tablespoons of apple cider vinegar

2 tablespoons of tahini

1 clove of garlic

2 teaspoons of agave sirup/maple sirup

2 teaspoons  tamari

4 tablespoons of olive oil

1/3 cup water

a good squeeze of lemon

sea salt

Put everything into the blender and blend it into a creamy tasty dressing.

Wash the kale and take the leaves off of the stem. Roll up a couple of leaves at a time and cut thinly. Slice the red pepper into strips. In a frying pan, add some olive oil and saute the red pepper, add the kale – saute for a couple of minutes and add sea salt. Serve warm with the tahini dressing, pine nuts on top and some extra lemon for those who like.

Dinner

Summer Paella with vegetable served with baked cherry tomatoes on the wine

One favorite recipe in our family is paella with seafood, chicken and with intense flavors of fresh herbs, saffron,tomatoes, garlic and wine. Today I have left out the seafood and the chicken and made a delicious version with only vegetables. I was anticipating that there would be some complaints, about the missing seafood and chicken, but no, everyone ate and enjoyed.

I served it with a simple green salad with a oil/vinaigrette dressing

I used:

4 shallots

3 cloves of garlic

1 tablespoon of tomato pure

200g of fresh ripe tomatoes

200g of sweet cherry tomatoes on the vine

300g of green beans

1 bunch of green asparagus

1 red pepper

lemon

1 teaspoon of paprika

fresh oregano

fresh thyme

1 1/2 cup of long grained rice

1 l. of vegetable stock

a dash of white wine

Prepare the vegetable so that they are ready to go in the paella. Wash and cut the red pepper into bite size, wash the asparagus and green beans and cut into smaller pieces,

Finely chop the shallots – (Shallots have a more intense flavor than regular onions, the limo of onions), garlic, fresh thyme and oregano. In a saute pan add some olive oil and gently saute the shallots, garlic, fresh herbs, add a spoon full of tomato paste and the paprika, add the rice and mix it with all the ingredients, add a good pinch of saffron, stir, add a dash of wine – let it reduce, while stirring.

Now add the vegetable stock and cook gently with a lid, stir the dish every now and them. Depending on how you like your vegetables done you can start adding them in at this time. I like my vegetables just crunchy so I put in the green beans already when the rice has cooked about 3/4 of it time and then wait a couple of minutes before putting in the red pepper. In the meantime, put the cherry  tomatoes in the oven – see below. Stir the rice dish again and again to prevent it from sticking and burning on the bottom, and now add the red peppers, wait a couple of minutes and finally add the asparagus, put the lid back on and cook another 3-4 min.

Cherry tomatoes – Turn the oven on at 350F. Place the sweet cherry tomatoes on a baking tray, drizzle with a little olive oil and sea salt, bake and keep and eye on them – for about 15 min keep them warm.

When the dish is ready and the vegetables are done to your liking – season with sea-salt, fresh pepper and freshly squeezed lemon juice. Serve the dish with the baked cherry tomatoes on top!

I must admit I was dreaming of seafood while I was making this dish – but it tasted so good I completely forgot all about the seafood and thouroughly enjoyed every bite!

Green and delicious juice

If there is one thing I am really addicted to – it is having my green juice and/or green smoothies every day!

In the beginning it was just me onboard – I would make a big batch of green smoothie, put it in the fridge or take it with me in a thermos, sip of it all day and feel great. Quite quickly, actually within a couple of days, I could hear my husband “sneaking” into the fridge and pouring himself a smoothie 🙂 and before too long – starting to insist and complaining if the jug in the fridge was empty!

To start with, the kids would hold their noses and shake their heads when they saw us drinking “the green stuff” and we would smile and say “cheers”. Then one day they too wanted to try. Time went by and we would drink fruit smoothies with almonds in the mornings, then one day:-)  “Mom, it’s not fair that you have finished off the green smoothies by the time we come home from school”!!

Now there is a fresh batch of green juice or a green smoothie everyday after school.

This  juice is made from :

A fresh bunch of Kale

10 green green apples

1 lemon and

a piece of fresh ginger

served on the rocks, of course.

A great afternoon snack!

Happy weekend !!

Au revoir Copenhagen and Thank You!

Landed in Vancouver last night after being in my old home Copenhagen –  for 10 beautiful days!! When we left it was 20+ degrees (70 F) and Copenhagen was showing off, maybe to make it harder for me to leave, I don’t know 🙂

I am married to a Canadian and we have 2 wonderful Canadian/Danish teenagers – this is why my life is split between two of the most gorgeous places in the world. I am so lucky, and hugely privileged, but it is always related to both great happiness and great sadness. Fantastic to say “hello” and sad to say “goodbye”- so I cry with happiness when I arrive and cry with sadness when I leave. That is just the way it is.

Let me rewind a bit – Sunday the 29th of April I tied my shoe laces put on my cap and went out to do the wwwp5k, my opportunity being an early morning run in Copenhagen. I enjoyed every minute of the run and took lots of photos along the way. When I got home I wrote my blog, posted it, closed the laptop and went out to enjoy the rest of my Sunday.

Tuesday morning Danish time I got up and with my cup of tea, I turned on the computer – my in-box was flooded with emails from all over the world, hundreds of emails! I was in shock, what was going on?? My stats had gone from 150 on my busiest day to 8700 in a day!!!!

This is what had happened

I have been asking myself “Really?” over and over again over the past couple of  days.

I have been jumping up and down with joy and gratitude too. Most of all I am humbly grateful from the deep bottom of my heart!! Thank you, WordPress for “pressing me freshly”  for giving me this opportunity! Thank you for all the views, thank you for all the “likes” and all the comments, thank you to new followers, I am thrilled to have you here  – Thank you all!!!

I am grateful beyond words at this point, really!!

All this happened while I was getting ready to go – packing and saying good-bye.

and so “au revoir Copenhagen”, with all its beautiful people and places! The last photos I took before leaving Wonderful Copenhagen.

I love the old back yards

And the garden of Rosenborg Castle in the sunshine

Rosenborg Castle dates back to 1606 and houses the crown jewels and the queens soldiers have residence here. It was King Christian IV favorite place to live until his death

All the way round Rosenborg Castle there are these old sentry houses that today are home for small art galleries, cafes, flower shops, designers, jewelers, etc.

Across from Rosenborg Garden is my favorite juice place – Big Apple Juice Bar- owned and run by Christian – I went down there one last time to get myself a “Green Fix with apple” – a delicious juice made with celery, cucumber, spinach and apple- yum!!

While he was busy making my juice I enjoyed the flowers in his shop

Now I am back home with my family in Canada. Tired and happy – my kids have been in the garden to pick these beautiful flowers for me.

Trying to stay healthy on the road

Here I am visiting Copenhagen – one of my favorite cities in the world and the place I was born. It is also the home town of Noma chosen as THE best restaurant in the world. Denmark is the “France” of Scandinavia and a mecca for amazing restaurants and gourmet food. Oh yes, and home of the famous Danish pastry!

Yes, you bet, temptations on every single corner!  On top of that seeing family and friends every day for lunch and being invited home for scrumptious dinners. So fantastic and at the same time so easy to make unhealthy choices.

So what to do?

For me it is about balance. I could say yes, and go out for fabulous meals at every mealtime. But I can also choose to meet for lunch at the local juice bar and join my friends for a delicious green juice. It is more about being together and green juice and socializing works  (surprisingly) well together!

If I drink a green juice and have some fruit for breakfast I get the nourishment my body needs and I feel content – content in a way that I can pass all the Danish pastries in Copenhagen without needing to eat them.

At the same time having met my needs for nourishment I can eat whatever I feel like eating for lunch.

I brought my jogging gear and a jogging tour through the old streets of Copenhagen is quite an experience a great way to see the city!

It is true it is difficult to stay healthy on the road but my biggest challenge is in reality ME. I am the one who can make healthy choices or unhealthy choices. I decide if I want to put on the jogging shoes and hit the road or stay home and eat pastries. I will do a bit of both I will also enjoy a Danish pastry and gourmet meals. Balance is the key for me.

How do you stay healthy on the road?

Snapping glimpses of my morning runs And another award

Another award – come on?? Really??  I feel thrilled and excited and also embarrassed for taking the stage again! 3 times in a month!

Thank you, thank you, thank you – Nina from Tabkhetelyom you are the sweetest soul!!! And I am SO grateful!!

As you know if you have visited my site before I enjoy eating mostly plant based foods because I LOVE how I feel when I eat mostly plant-based and I LOVE the scrumptiousness of plant-based foods.

I have shifted the balance on my plate so the main ingredients in my diet are whole foods.  I love to create scrumptious vegan dishes and LOVE to be inspired and create dishes inspired from all over the world! Indian, Chinese, Thai, Lebanese, Greek, you name it – all  spicy, exotic and exhileratingly tasty – a party in the mouth! Nina is a big inspiration – blogging out delicious Middle Eastern dishes from her kitchen. Thank you Nina for awarding me the Versatile Blogger Award.

You have to visit – check Tabkhetelvom  out here

The rules of this award are as follow:

In a post on your blog, nominate 7 fellow bloggers for The Versatile Blogger Award.
In the same post, add the Versatile Blogger Award.
In the same post, thank the blogger who nominated you in a post with a link back to their blog.
In the same post, share 7 completely random pieces of information about yourself.
In the same post, include this set of rules.
Inform each nominated blogger of their nomination by posting a comment on each of their blogs.
The  7 completely random pieces of information about myself:

So here we GO –  fireworks, drums and all………… the bloggers that I nominate for The Versatile Blogger Award are:

Zen and Genki

Dudette

Inspiring Healthy Living

My Raw Recovery

Going Dutch

Holistic Me

Meaningful Western Life

CONGRATULATIONS 🙂

Now to the 7 random information about me:

I am trained as a chef and at one point in my life I cooked for celebrities like Whitney Houston, Bruce Springsteen, Leonard Cohen, Maryl Streep, Glen Close and more

Asthma put an end to my cooking career and I was really unhappy as cooking is my passion – however today I know it was a gift in disguise. I became a body therapist that led to becoming a psychotherapist and today I am so happy that I can combine everything I know in order to life a healthy life myself as well as inspire others.

I am a morning person and love to get up at 5: for meditation, green juice & a run.

I love reading books and I am usually enjoying 3 or 4 at a time. Right now I am reading “Crazy Sexy Diet ” by Kris Carr – “The gift of Imperfections “, Brene Brown and “The Keeper of Lost Causes” by Jussi Adler-Olsen, a brilliant Danish author.

Meeting in the kitchen and cooking together is something I love so much – the best way to connect.

I was raised with Danish design- and love it!

I plan to run my first marathon later this year.

Wishing you all a wonderful weekend!

Drink your greens

Yaay the sun is finally shining here on the West coast of British Columbia! But before I head out to soak up the sunshine I want to share this simple but delicious juice recipe with you!

One of the best things you can ever add to your health routine is drinking green juice and green smoothies – if you don’t do anything else drink your greens!

Before I knew about the green juice and green smoothie trick – I just did not get enough fruit and vegetables. I had vegetables and fruit every day but not a lot. I would always start with eating big portions of meat and potatoes – yes I was such a big  meat and potato kind of girl!! I would load my plate with meat and potatoes and then after filling my self, I would have a tiny little salad or a few of the cooked veggies – I was too full.

Then I started drinking green smoothies and making green juice and the rest is history – by doing that I get so much more veggies and fruit, in fact I get more than I would ever be able to eat and chew my way though and I love it!!

With every green drink I felt like eating more greens and vegetables – my taste buds changed and I got tons of energy.

Here is the juice I made just now.

This one is made with collard greens, apples and a couple of sticks of celery. Served with ice on the rocks, stirred not shaken 🙂 Enjoy!