33.3C. Hot hot hot! I’m NOT complaining, but I’m also not cooking any “proper food”. The kids thought this salad was the starter. No. This is it.
Fresh and cold.
– 1/2 medium sized water melon, cubed
– 1-2 cups of sweetcorn
– halloumi cheese, dairy or vegan
– handfull of fresh mint leaves
– 2 tablespoons chopped spring unions, the green bits
– olive oil
Finally a new video!
I’m cooking with my 10 year old again and this time it’s a dessert.
This Mango Froyo is so refreshing and delicious. perfect as a pudding on a hot summers day! You need 3 ingredients and it takes 30 seconds. That’s the sort of dessert I can deal with now school is out for the summer 🙂
– 250 gram frozen mango
– 1 cup coconut yoghurt
– 1 tablespoon honey
Directions: Put everything in a high speed blender. Serve.
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!)
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!)
Who doesn’t love chocolate and raspberries! This is always a hit and no one suspects they are eating avocado 😉 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?
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.
– 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
– 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
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)
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.
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!
– 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
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.
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
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 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
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.
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 Östermalm 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.
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
– 250g mushroom
– fresh sage
– garlic 1 clove
– squeeze of lemon juice
– 1 tablespoon of coconut oil
– salt and pepper
-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
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.