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 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.


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 – that 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

Lemon & Apricot Energy Bar


These Lemon and Apricot Energy Bars are nut free, so perfect to put in your kids lunchbox.

Ingredients:
– 2 cups apricots

– 1 1/2 cup desiccated coconut

– 1 cup pumpkin seeds

-1/2 cup shelled hemp seeds

– 1 fermented lemon (about 1/2 cup) or zest from 1-2 fresh lemons

Direction:
Blend everything in a food processor. Put baking paper in a square oven dish. Let it set in the fridge for about 2 hours. Cut up into squares and sprinkle with desiccated coconut.

Recipe: Hemp & Kale Hummus


This Hemp and Kale Hummus is so good!
Hope you like it!

Ingredients:
– 230 gram cooked chickpeas (about 1/2 cup dry)
– 1/3 cup shelled hemp seeds
– handful of kale (about 30gram)
– fresh coriander (about 10 gram)
– 2 tablespoons tahini
– juice from 1/2 lemon
– 4 tablespoons olive oil
– 1 garlic clove
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– 1 1/2 teaspoon salt

Directions: Put everything in a blender. Boom!

♥L

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Beauty Food: Mushrooms Recipe


Mushrooms are a beauty food! But I’m normally not a big fan, and the kids hate them. I only like Marinated Mushroom recipe HERE and the above recipe. If you are old enough to remember the number one bestseller Fit for Life you might be familiar with this recipe 🙂

So what is so beautifying about mushrooms?
Mushrooms comes with anti-inflammatory action which has been linked to aging and most disease. They help boost immunity which in turn help fight off inflammation. They are also low in calories and at the same time very nutrient dense. Containing 15 vitamins minerals and phytonutrients, including folate and hard to come by Vitamin D and Selenium.  Mushrooms can be a good substitute for meat as it has that denser texture that you might miss if you are used to eating meat.  It’s really important to only eat organic mushrooms as they absorb and concentrate whatever they grow in.

Mushrooms with Garlic and Lemon
 – 300 gram Mushrooms
– 2-3 Garlic Cloves
– 1 Tablespoon Coconut oil
– 2-3 Tablespoons of Fresh parsley or 1 teaspoon of dried
– Fresh Lemon Juice about 1 Tablespoon
– Salt & Black pepper to taste

Directions:
Wash and slice the mushrooms. Saute the garlic and mushrooms in the coconut oil until soft. Add salt and pepper to taste. Squeeze some lemon juice in. Add the chopped parsley. Serve.

It literally takes two minutes!
I either serve it as a side dish or on top of pasta made of lentils.

♥L
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Swedish Chocolate Balls Made Healthy

Every child in Sweden knows the recipe for Chokladbollar by heart!
This is something we made when we got home from school and our parents had not yet arrived.
They are delicious, very quick to make as there’s NO cooking involved and you normally have the ingredients at home already.
I have healthy-fyed this recipe a bit, but they are still easy to make and super delicious!


Swedish Chocolate Balls
Makes 22 balls

– 100 Gram Fat of Choice: almond or coconut or dairy butter
– 1 1/4 Cup Porridge Oats
– 1/2 Cup Coconut Sugar
– 1/4 Cup Shelled Hemp Seeds (you can replace this with more oats)
– 2 Tablespoons Cacao
– 2 Tablespoons of Cold Coffee
– 1 teaspoon Vanilla
– Pinch of Salt
– 1/2 Cup Desiccated Coconut (to roll the chocolate balls in)

 

♥L

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Recipe: Fermented Cabbage with Lemon and Thyme

Hi! People around me have been really ill this autumn and winter. One after one they have succumb to flu, pneumonia and nasty colds. Not once have I picked up any of them and I’m sure it’s due eating at least 1/2 cup of fermented vegetables a day and drinking a small glass of either water kefir or kombucha every day. It is so easy to ferment at home, sure you need a little bit of patience, but you are growing your own healthy bacteria and they need a bit of time to flourish. More and more research points to the importance of healthy gut flora. I’m convinced we will see even more breakthroughs in this area in the coming years.

♥L

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Spirulina, Cauliflower and Cabbage Ferment

Fermenting your own vegetables is so easy and cheap! With so many people being ill at the moment, this ferment is boosted with health promoting Spirulina. I don’t like the taste of Spirulina normally but when it’s been fermented together with other vegetables the taste mellows and that sharp Spirulina taste disappear and just add an interesting layer of flavoring. Win Win!

Isn’t the colour gorgeous?!

♥L

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