Tag Archives: honey

Easy Crackers

12 September 2012

18 Comments

These crackers are so tasty and they can be whipped up in minutes. It is a Danish recipe from a friend and the original recipe calls for wheat flour. But another of my friends, who is allergic to gluten, uses buckwheat, rice flour and chickpea flour. The thing is that you can use any flour you like for this recipe and they will be crispy and good

note however that some types of flour may need some assistance in sticking together. For example, in this recipe, I used chickpea flour, and I needed to add 1/4 extra flour to get the right consistency.

Easy Crackers

(1 dl = 0.42 cups)

1 dl chickpea flour

1/4 dl wheat flour

1 dl sunflower seeds

1 dl sesame seeds

1 dl flax seeds

1/4 dl olive oil

2 teaspoons baking powder

1 dl water

Mix it all the ingredients together – and put the dough on a piece of baking paper. Put another piece of baking paper on top (so the roller won’t stick) and then roll it as thin as you can get (or to the thickness that you prefer). When it is evenly rolled out remove the top piece of baking paper and put the rolled out cracker dough (still on the bottom piece of baking paper) onto a baking tray.  Cut it into squares and bake in 350F hot oven for 12-14 min – till they are slightly golden.

Take them out and leave them to cool. Enjoy the crispy crackers with honey and a cup of tea………………

Or for lunch with hummus like this…………….

Or perhaps with cheese like this…………… and a glass of wine

Or just on their own!

Keep them in an air tight container.

Kale, beet salad with peaches, cranberries, creamy goat cheese and orange, honey dressing

4 September 2012

18 Comments

September is one of my favorite months. It’s the month where we bask in the lasts days of summer, dwell on them like we trying to make them last forever, soaking up the sunshine, treasuring the fruits and berries. I really don’t want it to end – on the other hand what is better than a crisp, fresh autumn day with a clear blue sky and the trees turning orange?

This salad is a real September treat and it is easy to make. It tastes wonderful and is full of intense flavor combinations – sweet, salty, sour and zesty. Make sure you eat it wearing a big bib or even better your bathing suit – the juices go everywhere!

Kale,beet salad with peaches, cranberries, creamy goats cheese and orange, honey dressing

A big bunch of red kale

one bunch of beets – 5-6 beets ( keep the tops and use them later for juicing or in smoothies)

one handful of pumpkin seeds

goat cheese

one handful of dried cranberries

olive oil

one peach

dressing

2 tbsp balsamic vinegar

juice of one orange

2 tbsp honey

sea salt

1 clove of garlic

1 tbsp olive oil

Wash and rinse the kale, remove the stems and cut the kale finely. Add it in to a bowl and drizzle a bit of olive oil on top, and then “massage” the kale to tenderise it. Peel the beets and either grate them or run them through the food processor. Add to the kale. Add a handful of dried cranberries  and a handful of pumpkin seeds.

In a small bowl add the balsamic vinegar, the orange juice, olive oil, honey, sea salt and freshly squeezed garlic. Mix it all well and add it to the salad, mixing well. Arrange the salad in a dish or on plates, Cut slices of peach and arrange it on top of the salad, add a bit of crumbled creamy goats cheese on the top and a few more pumpkin seeds.

Enjoy!

This salad can of course be eaten without the goats cheese for a vegan version, like this.

Plant-wild week-day 3

24 July 2012

9 Comments

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!