Carrot Top Pesto

Veg-box day is my favorite day! We have had weekly veg-boxes deliveries from Riverford Organic Farmers for years and years. Recently it has included carrots with the green stuff still on and also a recipe for pesto using the said tops.
I’ve kept the proportions and changed a few of the ingredients making this pesto gluten free, nut free and vegan.

INGREDIENTS:

  • Bunch of carrot tops
    Handful of basil
    35 gram pumpkin seeds
    15 gram linseeds
    25 gram vegan cheese
    1 garlic clove
    100 ml olive oil
    salt and pepper

Fermented Friday – CUCUMBER KIMCHI

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Happy Friyay! This is one of my favorite fermented recipes! Fresh and spicy like hell. Not for the faint hearted. It takes 2-3 days to ferment and you start by mixing salt and cucumber for 10-12 hours.
You need the following and a bit of patience:

CUCUMBER KIMCHI

1 kilner jar
Ingredients:
– 2 cucumbers
– 2 tablespoons sea salt
– 100 gram spring union
– 15g grated ginger
– 4 grated garlic cloves
– 1 tablespoon of chili flakes
– 2 tablespoons toasted sesame seed oil
– peel from 1 lime

If you want to know what fermenting tools I use and love you can find them all on my Amazon pager here.

Fermented Friday: Tepache

Happy Friday! This Fermented Friday I’m making Tepache a super fun and refreshing pineapple drink originating from Mexico.
You need:
At least 1/2 a pineapple
1/2 cup brown sugar
4 cardamom seeds
4 cups of water

patience for 2-3 days.

Have a great weekend!

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My Fave Liquid Lunch

Happy Thursday! Working from home or dashing from job to job. As a freelancer lunch is mostly an inconvenience. My to go to is a refreshing non sugary smoothie. Bish bash bosh! Slurp slurp done!

The main ingredients are:

1-2 avocado
1 cup coconut water
piece of cucumber
juice from 1-2 lemon
handful of ice cubes

I never deviate from these ingredients.
I also need greens and this is where thigs vary depending on what I got at home.

Greens can me:
1 celery stick and a handful of kale.
Or spinach and fresh coriander. Anything goes.

XX Lisa

Friday Ferment: Carrots & Dill in Brine

OMG! How can it be Friday already??
This Friday Ferment video is all about how to ferment in brine. Super easy and not as messy as the last weeks ferment. Carrots and dill is such a great combo works with protein and vegan dishes. Quickly to make and 4 days of patience ans voila you got some tasty carrots full of health promoting bacteria.
Have a fantastic weekend!

X Lisa

FRIDAY FERMENT: Cabbage & Lime

Happy Friday! I’m starting a new segment called Friday Ferment. I will give you a great fermenting recipe or talk about health benefits of fermented foods or answer any questions you might have. Every Fridays video will be about farming your own healthy bacteria. Hope you like it!
Me and the kids are off to Stockholm for the weekend to celebrate my Mum’s birthday. Can’t wait. Now the boys are older I have decided to travel with just one cabin bag…whish me luck as I try to fit everything in 🙂
Have a fabulous week! XX

JACKFRUIT as a meat substitute

Have you tried Jackfruit yet? My first Jackfruit experience was at Farm Girl, I had the Blue Jack Tacos with BBQ flavoured pulled jackfruit. So delicious!
It is used as a meat substitute because of its texture – firm and flakey. Reminds me of tuna in its texture but also chicken breasts because it’s fairly tasteless. You need a strong sauce or spices and the jackfruit will soak it all up.
Jackfruit is only a meat substitute in terms of texture, it is not rich in protein. It is low in calories with only 95 kcal per 100g, and it comes with fiber, vitamins and minerals like, A, C and the B’s and is a good source of potassium.
But where Jackfruit really shines is when used as a meat substitute in Tacos, a curry or stew with a lots of flavours.
A tin of jackfruit is a bout £3 and you’ll find it in most health store shops.
It is the young green fruit that is used and it comes in salted water.
Jackfruits are enormous, it’s actually the largest tree-borne fruit in the world and can weigh between 3 and 30kg. It travels from far away places like India, Thailand and Brazil.
XL

 

Gluten Free Polenta Bread

Happy Monday! I’ve got a really good Polenta Bread recipe for you. Perfect for November when it’s getting colder outside and you want to drink tea and have delicious slice of bread in front of the fire/tv.
This is one of the super simple recipes that I want my teenager to know by heart so he can whip up a gluten-free tasty loaf just like that!
Hope you like it!

POLENTA BREAD

-300 gram Polenta Flour

-115 gram chickpea Flour

-1 egg replacer

-1 Tablespoon vinegar

-4 tablespoons Maple Syrup

-6 Tablespoons Coconut Oil

-2 tablespoons Sun Flower Seeds

-1 tablespoons Chia Seeds

-2 teaspoons Sea Salt

-1 teaspoon Baking Powder

 

Recipe: Pumpkin Spice Latte – Happy Halloween!

It looks like we need something warming after Trick or Treating tomorrow.
10 degrees C and 40% chance of rain is the weather forecast here in London.
This recipe for a vegan Pumpkin Spice Latte will most certainly do the trick after an evening running after the kids – warming and festive in equal measures.
My Pumpkin Spice Latte comes with coffee and the kids have a tea based one.

Pumpkin Spice Latte – Coffee Based
– 1 cup milk (I like oat milk)
– 1/2 cup coffee
– 1 tablespoon maple syrup
– 2 drops of stevia (I like Nutri Nicks stevia)
– 3/4 teaspoon of pumpkin spice mix
– vegan squirty cream

 

Pumpkin Spice Latte- Tea Based
– 1 cup rice milk
– 3 tablespoons strong cinnamon tea
– 1 tablespoon maple syrup
– 2 drops of stevia (I like Nutri Nicks stevia)
– 3/4 teaspoon of pumpkin spice mix
– vegan squirty cream

Direction: Make the coffee or tea. Warm the milk, Mix or whisk everything but the cream. Pour into a cup and squirt cream on top and sprinkle with cinnamon if you want.



HAPPY HALLOWEEN!!