5 Healthy Breakfast Recipes

Good Morning from the breakfast table! A long lazy weekend feast or a quickie before you rush out and seize the day. Breakfast really sets you up for the day. I have to admit I’m not a big breakfast eater unless I’m in a hotel or later in the day,¬† so it has to taste good and it has to be nutritious.
With kids in school I’m obsessed with giving them a healthy start as I have no idea what they will be eating during the day.
Below are a few of my favorite breakfast recipes. They work equally well for a long lazy weekend feast as a quick breakfast on the go (with some prep).


My first tip because the kids love it is SPROUTED & DEHYDRATED GRANOLA. Gluten and nut free and vegan. A refreshing start to the day! You’ll find the recipe here (click!)

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This Orange Chia Breakfast is so juicy! Recipe here (click)

Strawberry Bircher! Easy to prepp the night before and so summery and filling at the same time! Recipe here (click!)

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Who doesn’t love chocolate and raspberries! This is always a hit and no one suspects they are eating avocado ūüėČ Recipe here (click!)

Caramel Flavored and light. A mix of carob, chia and banana. Yum yum!
Recipe here (click!)

 

For more Breakfast Recipes like vegan raspberry and vanilla yoghurt and coconut porrige with apple go to categories under breakfast here (click!)

What is our favorite breakfast?
XX Lisa

 

Cooking With Kids: VEGAN BOWL

Time for the third video in our Cooking With Kids series. Today we are making a super delicious, nutritious and easy to make VEGAN BOWL!
It’s been super fun to record these videos with my 10-year-old.
Being the master negotiator from birth he managed to get a really good fee out of it! It’s going to be spent on extra RAM for the laptop and digital outfits and silly dances on Fortnite.


VEGAN BOWL
Ingredients

– rice for 4 people we use organic short grain brown rice

– 225 gram smoked tofu

– 2 large carrots

– 1 1/2 cup of sweetcorn

– watercress a handful per person

– tamari to taste

– the greens from the spring onions

 shoyu sauce:

– 1/4 cup tamari

– 2 teaspoons toasted sesame oil

– 1 teaspoon grated ginger

– pinch of chilli flakes

Instructions: Boil the rice. Make the shoyu marinade. Add the cubed tofu. Assemble in a bowl: Rice, carrots, sweetcorn, watercress, tofu and spring onion. Add tamari to taste. Serve


Cooking with Kids: RAMEN (vegan & gluten free)


Vegan Gluten Free RAMEN

– Noodles (227 gram)

– Marinated Tofu 160 gram

– 2 carrots

– 2 pak choi

– 1 onion

– 5 garlic cloves

– fresh ginger (about an inch)

– 1 1/2 – 2 tablespoon stock powder

– 6 cups water

– 1 tablespoon tamari + 1 teaspoon

– 2 tablespoon miso paste

– 1 teaspoon toasted sesame oil

– 1 teaspoon dried daikon or other mushroom (optional)

– 1 tablespoon coconut oil

– spring onion (the green bits)

Directions:
prepare the broth: boil water, stock powder, chopped yellow onion, garlic,  chopped ginger, 1 tablespoon of miso, tamari. Let simmer for about an hour (or shorter if you are in a hurry)
Heat up the oil, soften chopped carrots and pak choi. add tamari and miso paste.
Prepare your noodles.
Sieve the broth but keep the onion garlic mix.
Assemble: Put broth in a bowl, add the noodles. On top place the tofu, glazed vegetables on top. Add a tablespoon of the onion mix and sprinkle over spring onion. Serve.

 

Cooking with Kids: Taco Rice – Vegan

Hi! The kids were off for half-term last week and me and my 10 year old made a couple of delicious, quick and easy-to-make dinners.
We recorded a few new recipes and this is the first one in this new series.
Let me know what you think in the comments!
XXX

TACO RICE
Ingredients:

– rice for 4 people

– 1 tin of pinto beans about 235 gram

– 1 celery stick

– 1 red bell pepper

– 1 onion

1 garlic clove

– handful of Kalamata olives

– 1 cup of tomatoes

– salad (romaine)

– 3 tablespoons tomato pure

– 1 tablespoon coconut oil

– 1 1/2 tablespoon mixed taco spice

– 1 tablespoon stock powder + 1/3 cup water

– tamari to taste

– black pepper

Directions:
Cook the rice. Fry the chopped union in coconut oil. Add the chopped red pepper, celery and garlic. Add stock powder + water, tomato pure, taco spice and pinto beans then tamari and black pepper. Let it simmer for a few minutes while you place chopped romaine lettuce in serving bowls. Chop up tomatos and olives. Combine the rice with the sauce and place on top of the salad. Add chopped tomatoes on top of the taco rice and then olives on top of tomatoes. Serve.

 

Fermentation for Beginners Step-By-Step

Hi all!
This is a very simple How-To Fermentation Video. No bells and whistles just a pure minimalistic ferment to get you started for a healthy, happy gut!

Don’t forget to subscribe to my YouTube channel!

Thank you! XXX

Easy Vegan Spaghetti Bolognese

An every-day easy Vegan Spaghetti Bolognese recipe that kids love! You should defiantly try this one.


Vegan Spaghetti Bolognese

1/2 cup of dried split red lentils or 1 1/ cup cooked

400 gram tinned chopped tomatoes (1 tin)

2 large carrots

1 onion

1 garlic clove

2 tablespoons tomato puree

1 tablespoon vinegar

1 tablespoon stock powder (bouillon)

1-2 tablespoon coconut oil

1/2 teaspoon oregano dried

1/2 basil dried

1/2 thyme dried

tamari and lots of black pepper to taste

A few tablespoons of water if needed

Vegan parmesan cheese for grating

Sprinkle of nutritial yeast

Spaghetti

 

Instruction:

Cut union and garlic, grate the carrots. Heat up pan and add coconut oil fry the union until soft. Add the garlic and carrots, fry until soft. Add everything else except the cheese and nutritional yeast. Lower the temperature and let simmer as you boil your pasta.
Serve on a bed of pasta. Grate the veggie cheese and nutritional yeast on top.
Serve with a small green salad.

Super Quick Vegan Dinner

When I’m in Stockholm I always pop in to Renee Voltaire’s health food store/cafe to pick up some interesting food stuff. If you are not familiar with Renee Voltaire she is the Queen of Clean Eating in Sweden. Her shop Pep-Stop in √Ėstermalm is a must for me¬† (along with Svenskt Tenn, Acne and Eytys). There’s always something new, innovative and tasty in her beautiful shop. Last time I was there I picked up a Veggie Burger Mix with Beet and Chia, put it at the back of my cupboard and totally forgot about it.
This week I had a spring clean-out of said cupboard, found the bag and decided to mix and cook even though I was confident the kids would turn up there nones as per usual. Not so!! The loved it and said they would have it again. I’m amazed. It contains, buckwheat, quinoa, linseed, chia seeds, ginger and beetroot. You mix it with water. Let it soak. Make¬† little patties and fry. Very quick.

Here in the UK you can order online and  Totally Swedish on 32 Crawford Street in London and in Barnes stock a few of her products. Sadly not this mix.


Mushroom Toast with Sage and Cashew Cream

Do you love the whole egg benedict thing as a weekend hungover cure but want a veggie/vegan alternative? Then I can really recommend this recipe. Mushrooms on toasted bread with a fabulous cashew cream with sage.
Yum yum yum!


Mushroom with Sage and Cashew Cream
Ingredients:

– 250g mushroom

– bread

–¬† fresh sage

– garlic 1 clove

– squeeze of lemon juice

– 1 tablespoon of coconut oil

– salt and pepper

Cashew Cream
-1 cup of cashew pieces soaked  for a few hours

– 1/2 cup water

– 1 tablespoon of vinegar

– 1 tablespoon of nutritional yeast

– 1 teaspoon of miso paste

– 1/2 teaspoon of salt

Direction:
Fry the sliced mushroom in coconut oil, add the garlic, salt pepper, sage, salt, pepper and lemon juice. Toast the bread. Blend all the ingredients for the cashew cream in a high speed blender.
Assemble: the mushroom on the toast, add a large dollop of cream on top of the mushroom and sprinkle some chopped sage on top. 

 

l

The Best Granola!

I’m so pleased with this granola recipe as the kids LOVES IT!¬† My boys are picky eaters and especially about what they have for breakfast. It gives me enormous peace of mind to send them out to the world on a healthy stomach!
I have to say I love it too but I let them have it as I can’t make it fast enough… There is soaking and dehydrating involved which makes the nutrients more available and a real power-house breakfast!
This Granola is both GLUTEN -FREE & NUT-FREE.
Sprouted Granola
Ingredients:

– 500 gram buckwheat

-1/2  cup sunflower seeds

-1/2 cup flaxseeds (I normally get pre-sprouted then you can add this at the end otherwise soak them together with buckwheat and seeds)

– 1/4 cup pumpkin seeds

– 1 cup dried fruits (I normally go for mango, apricots and blueberries)

– 4 tablespoons maple syrup

– 1 and 1/4 teaspoon cinnamon

– 1 teaspoon of vanilla or 1 pod (if hard to get hold skip the vanilla)

– 1/4 teaspoon of sea salt

– 1/4 teaspoon of turmeric

-Freeze dried red berries

Directions:
Soak buckwheat, and seeds overnight.
Rinse and drain put aside and cover with a clean tea towel for a couple of hours.
Mix the flavourings together and mix together with the sprouted buckwheat and seeds.
Spread out on 2 owen trays and let it dry in the owen 50C with the door slightly open for 8 to 10 hours until dried out.
Cut up the dried fruit into small pieces add to the dehydrated granola.
Add som frieze dried berries for extra flavour.


Hope you like it! XX L

Raw Food and Nama Has Closed

I was really sad to hear that raw food restaurant NAMA in Notting Hill closed  yesterday. It was the first raw food place I went to and that is where I fell in love with raw food.
I always loved the surrealistic vibe of it all Рthat something that for example looked like a bog standard spaghetti Bolognese  was actually made from un-cooked vegetables and tasted nicer and fresher than the real deal.

A lot of people seems to have lost their apatite for the  raw food movement lately. Maybe it was just too much nuts and died fruit. But it gave us a new perspective on how to keep nutrients and enzymes intact and also a whole bunch of new cooking technics. The spirulizer, blender and dehydrator. AND I think we can thank the raw food movement for the explosion of interest in FERMENTATION!

Below are a two examples of raw food recipes that I make on a  regular basis. A pudding and a fab breakfast:

Lime and Rose Dessert Raw and Vegan

Orange Chia Breakfast