There were lot’s of Kale in this weeks veg-box and I had prepped a big bowl of chickpeas at the beginning of the week so making this quick super-nutritious dish was a no brainer, I actually had the leftovers for breakfast this morning!
Who says you can’t have proper food for breakfast, is so much better than cereal or yoghurt and it keep you full for so much longer and.
Kale is a cruciferous vegetable and you probably know how amazing they are.
They are associated with lower risk of developing cancer and are also really important in helping the body detoxifying itself. You should make sure you include cruciferous vegetables in your diet every day.
Chickpeas will keep hunger at bay and is a great source of fiber, protein, folic acid and manganese. Reserchers have also found that a diet high in legymes like chickpeas can prevent diabetes.
There’s also avocado in this recipie which is amazing for your skin
I small red onion
Parsley (not necessary)
Salt & pepper
Tiny amount of stevia or coconut nectar
1.Remove the stalks from the Kale (they can be juiced later) and cut it up into small pieces (I like everything in small pieces).
2. Dice the avocado.
3. Chop the onion into small pieces.
4. If I have I will also add some finely chopped parsley
5. Make the dressing: Mix 3 tablespoons of olive oil with a crushed garlic, lemon juice, salt and pepper and a tiny amount of stevia or coconut nectar to taste.
6. Add Chickpeas (around 300-400g) and everything else into a mixing bowl and toss. Serve or save for later it tastes almost better the day after.
Hot, spicy and salty the Korean traditional fermented cabbage dish Kimchi is a delicious and super nutritious!
This is how you make it at home:
1 Chinese cabbage
1 mooli radish or 4 red ones
50g ginger root
5 garlic cloves
1 tsp chilli powder
1 tsp cinnamon
optional: seaweed, fish sauce
This weeks veg-box came with a bunch of mini turnips and fat chunky broad beans, there was also a recipe that I changed slightly, as usual
Turnips are packed with Vitamin C, Vitamin E and the B Vitamins, It also contains potassium and fiber.
Broad beans are full of folate (folic acid) vitamin B6, Iron, Copper and manganese.
And because they are grown locally and dispatched pronto to my door, they really are bursting with goodness!
A bunch of mini turnips (cut so they are the same size)
About 13 fresh broad beans, podded
Zest from 1 lemon and some of the juice to taste.
A handful of fresh coriander leaves
1 1/2 teaspoon of ground cumin
1 tablespoon Raw Organic Coconut Oil
Himalayan crystal salt, black pepper
Organic Virgin Olive Oil
Gently boil the cut turnips for about 5 minutes, add the broad beans and simmer for another 2 minutes.
Drain and put in cold water.
Now you can peel off the thick skin of the pods if you thick it’s to rough.
Heat up the raw coconut oil in a cast iron pan or other pan (don’t use non-stick), add the turnips and broad beans and gently fried until it’s got a nice colour.
Add the lemon, cumin, salt and pepper, fresh coriander, salt & pepper.
And last drizzle over some top-notch organic olive oil. (Olive oils should not be heated so you get all the health benefits from the oil)
I’m completely obsessed with fermented vegetables and include them as often as possible in my meals.
Fermented vegetables are the ultimate super foods and can heal your gut, and keep you fabulously healthy!
It’s so easy to make it’s ridicules and so delish as well!
You can find out more about Åsa’s fermentation-course HERE.
Himalayan Crystal Salt or sea salt 15 grams per kilo of vegetable.
You also need a bog standard kilner jar.
Hi, so yesterday was veg box day and this is a little celebratory video about my weekly delivery
This Lime and Avocado Ice Cream is beyond good, and incredibly healthy to boot!
It’s another yummy recipe where I fool the kids into eating avocado
It’s so quick and easy to make it’s rediculous!
Hope you like it.
Avocados are so healthy, they contain fabulous monounsaturated fat that is easily used as energy and keeps you skin looking great!
They are full of health boosting nutrients like vitamin E, K, A, C and the B’s, and contains more potassium than a medium banana.
It’s good for keeping cholesterol levels and blood sugar levels healthy and it has also also anti-inflammatory properties.
Avocados contains the master antioxidant, glutathione, which prevents aging!
I’ve been trying to feed the kids avocados since I started weaning them, but they won’t have any of it!! Until now!!
They of course have no idea this amazing chocolate mousse is based on avocados, so obviously I have to make this pudding when I’m alone in the kitchen.
Avocado Chocolate Mousse Recipe:
2 ripe avocados
1/4 cup coconut nectar (you’ll fin this in health stores)
1 1/2 – 2 tablespoons of cacao powder
juice from 1/2 organge
(put it in the fridge for a few hours before serving )
It’s funny how easily the kids eat foods that come in small bite size portions where cutlery are nonessential
On a whim I rolled up quinoa with cucumber and carrot sticks in salad leaves and boy did they gulf it down quickly!
I mixed the tricolore Quinoa with half a grated red onion, some tamari soy sauce and brown rice vinegar.
Cut the carrots and cucumber and rolled it up in salad leaves.
Probably the quickest meal I have ever made!
This is my super healthy salad that I make as soon as spring has sprung.
It’s detoxifying and beautifying.
Himalayan crystal salt
I made this quick cucumber side dish the other day. I found the recipe on Pinterest and modified it slightly.
Cucumbers are full of anti-inflammatory Vitamin K but make sure they are organic!!!
Cucumber is on The Dirty Dozen List,(I wrote aboutit HERE) meaning they have fairly high levels of pesticides and insecticides, which are toxic to the nervous system.
This salad also contains the Scandi-Classic herb dill.
Almost all traditional dishes in Sweden are served with or cooked in dill, which is not a bad thing, dill is super good if you suffer from gas and bad breath and it’s excellent for breastfeeding Mum’s as it increase milk production.
1 Cucumber, thinly sliced.( I used a cheese slicer).
1 Red onion, also thinly sliced.
1/2 cup of chopped dill.
1 tablespoon of lemon juice
1 Tablespoon of Apple Cider vinegar
1 1/2 – 2 tablespoons of Virgin Olive Oil
Himalayan Crystal salt and Black pepper