Tomato salad with citrus dressing, toasted buckwheat and Thai basil

What you are now about to get the recipe for is a perfect example of how a simple vegetable can turn in to a delicious dish, with hardly any work at all. It's all about using vegetables in season, the flavour then is really rich all by itself and all you need to do is to serve and enjoy.

So, when it's season for the Swedish garden tomatoes (one of my favourites!) and you can find tomatoes in all kind of shapes, colors and textures at your local greengrocer I often make a simple tomato salad - beautiful and very delicious. This one is perfect as a starter, side salad or tapas! The sweet tomatoes goes very well the the sourish dressing, the crispy topping and the kind of sharp Thai basil. Serve on it's own, or together with some sourdough bread and sheep cheese.  

Tomato salad with citrus dressing, toasted buckwheat and Thai basil

Serves 4-6

Ingredients

1 kg mixed garden tomatoes

2 tbsp freshly pressed organic grapefruit juice

2 tbsp freshly pressed organic lime juice

zest from 1 organic lemon

2 tsp tamari

1 dl Thai basil

1/2 dl buckwheat groats

1/2 dl finely chopped chives 

flakey salt and freshly ground black pepper 

How to

Mix citrus juice, zest and tamari with a fork to a marinade. Set aside. 

Wash and slice the big tomatoes, cut the smaller ones in half. Put the tomatoes in a bowl and pour over the citrus marinade and half of the Thai basil. Let marinate for at least 15 minutes in room temperature. 

Put the buckwheat in a fine mesh strainer. Bring some water to a boil and then pour over the buckwheat. Rinse with cold water and let drain for a few minutes. Toast in a dry pan, on medium heat, until golden and crisp. Let cool. 

Place the tomatoes on a big flat plate. Pour over the marinade. Sprinkle the rest of the Thai basil, chives and buckwheat. Sprinkle with flakey salt and some freshly ground black pepper! 

* Recipe by me for OTW on behalf of Göteborg-Posten. The recipe was first published in the weekend magazine Två Dagar, distributed by Göteborgs-Posten, August 16th 2017. 

White bean dip with mushrooms and herb pesto

Sometimes simplicity is what makes a dish (big or small) really good. Like with this recipe. A simple white bean dip, topped with some pan fried mushrooms, a delicious yet simple pesto and a handful of mâche lettuce for some extra freshness. Together with some seed crackers or crisp bread from my cookbook The new green salad this is really YUMMY! 

I would serve this as a starter, as a side to any dinner or as a great part of a weekend brunch with family and friends! Or, as I will do later today, as a light evening snack. You can also make a big batch and store some of it in the fridge, then you have the perfect spread to your breakfast crisp bread or filling for a hearty wrap sorted out for the next couple of days. 

Photo by dear Fanny Hansson. 

White bean dip with mushrooms and herb pesto

Serves 2 two as a starter/snack, or 4 as a side

Ingredients

230 g cooked giant white beans (about 4 dl cooked)

2 tbsp tahini 

1/2 dl water 

1/2 cold pressed olive oil

a small handful of fresh tarragon 

250 grams mushrooms of your choice (preferably chanterelles when they're in season!)

70 grams mâche lettuce

flakey salt and freshly ground black pepper 

Herb pesto

1 1/2 dl cold pressed olive oil

1 small garlic clove, minced

2 dl mixed fresh herbs

1 tbsp freshly squeezed lemon juice

flakey salt and freshly ground black pepper 

To serve

seed crackers or oat crisp bread (recipe in my book The new green salad) 

cabbage (really nice to cut in pieces, similar to the size of a cracker) or endive

How to

Soak and cook the white beans according to instructions on the packaning (PLAN & PREP. Make a big batch if you're in the making and keep some of it in the fridge for salads, dips or soups fillings during the next few days. Or even put them in the freezer, in small bags, for other occasions through out the next weeks). If using pre cooked beans rinse them well. Mix tahini and water in a food processor until smooth and fluffy. And the white beans and mix until smooth. Add the oil, lemon juice and tarragon. Mix until completely smooth. Salt and pepper to taste.   

Brush and cut the mushrooms in quarters. Drizzle some oil in a frying pan and fry the mushrooms on medium heat until soft and lightly golden. 

Mix all the ingredients for the herb pesto in a food processor or immersion blender. Add more oil for a runnier texture. Salt and pepper to taste. 

Put the white bean dip in a bowl, top with mushrooms, drizzle some herb pesto and top with a handful of mâche. Serve with some seed crackers, cabbage or endive! 

Fruity brunch bowl with kale, tamari tofu and cannellini mint dip

During my last visit to London I met up with my dear friend, and big source of inspiration, Kimberly. She is an amazing prop stylist, food photographer and food blogger from London who I actually met through Instagram some time back. We had been following each others foodie journeys via Instagram for some time and then last autumn when I was in London we met up and attended a supper club hosted by Uyen Luu together with a couple of friends. I absolutely love how social communities like Instagram can bring people together. With an open mind you can meet the most interesting and kind people who share the same passions as you - all over the world! Anyway, this supper club that we went to on our first friend date really is a must do if you're in London and are looking for a really cool and delicious food experience! 

Back to the story about the recipe below. During my last visit Kimberly and I spent a day at her place cooking and chatting about what's inspiring us, the food styling business and exciting projects. And this is delicious salad bowl pictured above is what I made us for lunch. It's the perfect brunch, lunch AND light dinner dish. Perfect for any occasion really. It has got all the elements I'm looking for in a complete dish. Other than being full of nutritious plant based goodies it contains lots of different textures (creamy white bean mint dip/crunchy walnuts), flavours (sweet grape fruit/spicy tofu) and cooking methods (massaged raw kale/baked plum tomatoes).

It might sound like a lot of work, but it really isn't. Plus, most components in this salad bowl is something you could actually prepare in advance - or they take no time at all to prepare (like the massaged kale for instance. 2 minutes massaging work. 10 minutes rest. Ready to eat!). The white bean dip and the semi dried tomatoes for example is something that you could easily make a few days before and store in your fridge. And oh, you might want to double the recipe in case you make them in advance, since there is a chance you'll have eaten it all up before it's Saturday and you're about to make you weekend brunch bowl...

And one last tips. I made these salads without any grains at all, primarily because we were talking so much I forgot to cook any. Anyway, add 4 dl cooked grains of your choice (durrah, quinoa or buckwheat are a few favorites) for an even more filling dish. 

NOW, lets cook! 

Best, 

T

Fruity brunch bowl w kale, tamari tofu and white bean mint dip

Makes 4 bowls

Ingredients

270 grams firm tofu

     3 tbsp tamari

     1 tsp paprika powder 

250 grams plum tomatoes

100 grams curly kale 

250 grams sprouted broccoli

1 grapefruit 

1 avocado 

50 g cress, or mixed leafy greens  

2 tbsp cold pressed olive oil 

2 cold pressed coconut oil for frying

2 tsp sesame oil

flaky sea salt

White bean mint dip

1 can pre cooked canellini beans (about 230 g)

1 tsp dijon mustard 

1/2 organic lemon, juice + zest 

1 handful of fresh mint 

2-3 tbsp water

flaky sea salt + freshly ground black pepper 

Topping

40 g walnuts

fresh herbs (mint, parsley)

How to

Drain the tofu well and wrap in layers of kitchen roll. Then place in between two chopping boards and put something heavy on top. This is to press out all the excess water so you get a really firm tofu, which will then soak up all the flavours it will be mixed with really well. Let sit for at least 15 minutes, but the longer the better. Cut the tofu in smaller pieces. Whisk together tamari and paprika powder, and pour over the tofu. Let marinate for at least 15 minutes. 

Pre heat the oven to 200 degrees Celsius. Wash and cut the tomatos in half. Place in an ovenproof dish, drizzle with 1 tbsp olive oil and sprinkle with salt. Bake in the oven for about 30 minutes, until the tomatoes are semi dried and a bit crispy around the edges. Let cool. 

Massage the curly kale with 1 tbsp olive oil and a pinch of salt until soft and ”tender”. Put aside while preparing the rest of the salad. Steam the sprouted broccoli for about 3 minutes. Peel and fillet the grape fruit. Halve, peel and pit the avocado. Tear it in to smaller pieces. Drizzle with a bit of lemon juice.

Rinse and drain the cannellini beans. Mix all the ingredients for the dip, except the mint, until creamy using a hand blender. Add the mint and pulse a few times. Salt and pepper to taste. You might want to add a bit more water to ger your desired dip texture. 

Heat the coconut oil in a frying pan and fry the tofu until golden and crisp. Remove from heat. Drizzle with sesame oil (optional). 

Portion the bean dip in to 4 wide bowls, make a pretty swirl on one side using a spoon. Toss the kale, broccoli, tomatos, avocado and cress together carefully and divide in to the bowls. Topp with the tofu and sprinkle with walnuts and fresh herbs.

Enjoy! 

Coconut and matcha chia trifle w blueberry mousse and date granola

Coconut and matcha chia trifle w blueberry mousse, topped with golden granola! I call it weekend breakfast, brunch, mid day-snack and dessert, just to make sure I can have it as often as possible. Prepare the day before, or even a few days before as it keeps well in the fridge for up to 3 days, and you'll have things delicious thing ready in no time! I top the whole thing with my favorite granola, which I call golden as it looks kind of golden thanks to turmeric which is one of the super spices that gives the granola that special and wonderful flavor. Try it for yourself! 

Coconut matcha chia trifle w blueberry mousse and date granola

Serves 2 as a steady breakky

Chia pudding

1 dl creamy coconut milk

2 dl water

2 tsp organic matcha powder

1/2 tsp pure vanilla powder

2 tbsp chia seeds 

Blueberry mousse

1 ripe avocado, peeled and pitted  

3 dl frozen blueberries

1 fresh date, pitted

Topping

Your favorite granola, try my sweet date granola here

How to
Whisk together coconut milk, water, matcha powder, pure vanilla powder, a pinch of Himalayan salt and chia seeds in a glass jar. Wait 10 minutes and then whisk again to prevent clumping. Cover and put in the fridge over night. You could manage with only 3-4 hours but I find that it gets even more creamy if you let it sit for at least 8 hours.

Remove from fridge and stir well before serving. Mix avocado, blueberries and fresh date until a smooth mousse.

Portion the chia mixture to bowls or glass jars. Scoop the blueberry mouse on top. Serve with fruits or berries + your favorite granola + fresh lemon balm or mint.

ENJOY!

Creamy coconut, millet and quinoa porridge

When it comes to the topping it's all up to you! You might want to go for a more fruity topping for breakfast, and more of a savory topping (for example avocado and kale)  I add the quinoa for a nice flavor, but you could also

Best, 

T

Creamy coconut, millet and quinoa porridge

Makes 2 bowls 

Ingredients

2/3 dl millet flakes 

2 tbsp quinoa flakes 

1 tsp chia seeds

3 dl water

1 dl coconut milk 

a pinch each of ground cinnamon and ground cardamom

1/2 tsp Himalayan salt 

Topping

toasted buckwheat groats (*se notes below how to toast buckwheat groats)

apple, thinly sliced 

pomegranate seeds 

lingonberry or blueberry powder (or any berry or fruit powder that you prefer

How to

Mix everything in a sauce pan and bring to a boil. Simmer for 3-4 minutes on medium heat, stirring all the time (this will make the porridge very creamy!), until a creamy texture. Pour in to two bowls and top it with whatever you feel like! 

* Put about 3 dl of dried buckwheat groats in a fine mesh strainer. Bring 1 liter (I normally use about 3 times as much water as groats) of water to a boil. Pour the hot water over the buckwheat and drain well. Toast the groats in a hot, dry frying pan until golden and crisp. Let cool. Store the toasted buckwheat in a glas jar and use as topping on porridge, smoothie bowls, soups, salads etc etc! 

Tips! You could also follow the same "strain procedure" as described above and then toast the buckwheat in the oven (at a baking sheet) at 175 degrees celsius for about 10 minutes.

Semi dried cherry tomatoes

It’s friday and for some lucky people (including myself) that menas some extra time to cook up a storm in the kitchen! Here is a quick recipe on semi dried tomatoes that you can easily make on your own, anything made from scratch tastes so much better if you ask me, and these ones gives an luxurious feeling without you having to but down that much effort at all actually!

Semi means “half” in Italian. These little beauties are so to speak half dried and have LOTS of taste! Creamy and kind of silky, yet a bit crispy would be a good way to describe them. You can have them ready in half an hour and they go as the perfect topping om most things, are gives a wonderfully sweet touch to a green salad. Give them a try! For more quick food inspo like this, please check out my Instagram account @thereseelgquist where I update with everyday foodie inspiration.

Best, T

Semi dried cherry tomatoes

500 g cherry tomatoes (red ones or different colored)

1 tbsp olive oil

1 tbsp balsamic vinegar

a pinch of a good tasting sea salt

How to

Pre heat oven to 200 degrees Celsius. Remove the twig and cut a bunch of sweet cherry tomatoes in half. Place in a baking dish and drizzle with olive oil and balsamic vinegar (no salt here as that will drain the tomatoes!), add a pinch of natural garlic powder and give it all a good shake.

Put in oven for about 30 minutes, until tomatoes are soft and slightly crispy around the edges. Let cool, sprinkle with a good tasting sea salty.

Super easy and really yummy on ANYTHING – like crisp bread, in salads, as topping on a creamy soup, in a wrap, together with your favorite cheese etc etc.

Frozen cashew berry mousse layer cake

Frozen cashew berry mousse layer cake

12-16 pieces

Bottom layer

2 dl sunflower seeds

10 fresh (150 g)

1 tbsp freshly squeezed lime juice

zest from 1 organic lime

1 tbsp cold pressed coconut oil

1 pinch sea salt

one big handful of fresh lemon balm

Cashew layer

2 dl natural cashew nuts

1 tbsp agave syrup

1 tbsp cold pressed coconut oil

3 tbsp water from soaking the dates

3 tbsp freshly squeezed lime juice

1 pinch pure vanilla powder

1 pinch sea salt

Berry mousse layer

3 dl frozen raspberries

5 fresh dates (75 g)

1 tbsp cold pressed coconut oil

1 ripe avocado

To garnish

Fresh berries (I used raspberries and blackberries)

lemon balm

cacao nibs

How to

Soak the cashews i water for at least 8 hours, or over night.

Bottom layer: Toast the sunflower seeds in a hot, dry frying pan until lightly golden. Pit the dates. In a food processor mix the sun flower seeds to a flour. Add dates, lime juice, zest, coconut oil and salt and mix to a dough. You might have to add 1-2 tbsp water to make the dough get the right texture. Add the lemon balm and pulse a few times. Cover an oblong bread tin with plastic film and press out the dough in the bottom of the baking tin. Place in the freezer.

Cashew layer: Drain the cashews, but save the water. In a food processor mix cashews, agave syrup, coconut oil until completely smooth. This takes at least 5 minutes with a regular food processor. Stop the food processor a few times and scrape down the sides of the food processor as necessary (to protect from over heating) before continuing. Add 3 tbsp of the soaking water, lime juice, vanilla powder and salt. Continue to mix until a completely smooth mixture. Spred the cashew mixture evenly over the bottom layer. Put back in the freezer for 1 hour.

Raspberry mousse layer: Defrost the rasberries. Pit the dates. Peel and pit the avocado. In a food processor mix raspberries and coconut oil until smooth. Press the mixture through a fine mesh strainer using a spatula to remove the raspberry seeds, leaving just the pulp. Transfer the mixture back to the food processor. Add dates and avocado and mix until completely smooth. Spread the raspberry mixture evenly over the cashew layer. Cover with plastic film and put back in the freezer. Leave for at least 3 hours before serving, or over night. Garnish with fresh berries, lemon balm and cacao nibs.

Veggie soup with cilantro tossed sweet corn and bean topping

Let’s talk about soups and autumn. It can be one of the best “perfect match” there is! In Gothenburg we’re enjoying the most lovely late summer ever, and knowing that the time after will imply lots and lots of occasions when a hearty soup is just the right thing makes me ridiculously happy and excited.

Anyway, back to the soup-talk. Pretty much any veggies could be mixed in to a soup, it’s fast and easy cooking and it’s a perfect way to use bits and pieces you find in your fridge but don’t know how to use. That’s exactly what happened to me the other day, when I opened my fridge and found butternut squash, fennel, two carrots, half a sweet potato and one red onion. At first sight to little to make any interesting of, but perfect for mixing in to a tasty soup. I cut everything in to evenly sized pieces, tossed around with some oil and roasted for 20 minutes before I transfered it all to a big skillet, added tomatoes, spices and coconut milk. Brought to a boil, then mixed using a hand immersion blender, adding a little water to get the desired consistency. Easy peasy.

Since this is one of those take-what-you-have-at-home-recipes it doesn’t have very specific measurements. You will want to adjust it a bit depending on what veggies you’re using and what preferences you have on flavoring and how you like your soup consistency etc. Might sound a bit tricky, but if you start with the veggies, crushed tomatoes and coconut milk and then just add water a bit at a time while mixing you can’t go wrong! Feel free to use more of the species, or try different ones, to adjust to your taste. Whatever you do, or whatever veggies you are using, don’t forget the splash of apple cider vinegar – makes all the different! Use water to get the desired consistency.

Mix and enjoy!

Best,

Therese

Oat and almond thumbprint cookies w rhubarb curd

This small cookies are kund of small bites of heaven if you ask me. Easy to make, really pretty and filled with flavor and nutritious ingredients. Containing goodies as oats, almond flour and almond butter, and sweetened with fresh dates they are a really good treat for you and your body. 

As we have the most beautifully tasting rhubarbs in Sweden now (in the beginning of the summer season) I felt like doing something with them. I ended up making the easiest rhubarb curd ever; Wash and chop the rhubarb in to pieces, then just lightly boil the chopped rhubarb in a little bit of water on low heat. When the rhubarb start to get soft I just roughly mash them with a fork, add a pinch of vanilla powder and agave syrup to taste. I really like the kind of sourish taste of the rhubarb though, so I tend to just use a tiny squeeze of agave to only get a sweet touch to it. You could do it without as well, or add more sweetening it you want. 

A few days after this picture was taken I baked the cookies again (yes, the first ones were finished by then…) for my 25-years birthday celebration party. Then I filled them with raspberry curd instead, prepared in the same way as my rhubarb curd but with raspberry instead. Very yummy as well, trust me! 

Tips! Make a bigger batch of the rhubarb curd and use as topping on your morning oats, chia pudding, smoothie bowl or why not as a filling in a sweet crêpe! Will keep in the fridge for about 3 days. 

Retouch of the pictures by Sofia Törnqvist

Oat and almond thumbprint cookies w rhubarb curd

Makes about 20 small cookies

Cookies

2 dl oats (gluten free if gluten intolerant) 

2 dl almond flour

1 tbsp corn starch

1/2 tsp baking powder

1 pinch sea salt

5 fresh dates

2 tbsp almond butter

2 tbsp oat milk

1/2 dl cold pressed coconut oil, melted

Rhubarb curd

60 g fresh rhubarb

2 tbsp water

1 tsp agave syrup

a pinch pure vanilla powder

How to:

Wash and slice the rhubarb in to pieces, about 1×1 cm. Boil rhubarb pieces in 2 tbsp water until tender. Using a fork. Add the agave syrup and vanilla powder, let simmer for a few more minutes.

Pre heat the oven to 200°C. Mix the oats until a flour in a food processor. Add the rest of the dry ingredients. Pit the dates. Add dates to the dry mixture and pulse until crumbly texture.

Add almond butter, coconut oil and oat milk. Mix until it forms in to a dough. You might have do add a bit more oat milk to get the dough to stick together. Roll dough in to about 20 small balls. Put them on a baking sheet and lightly press them down with your palm, finishing of by making a thumbprint “holes” using you thumb.

Fill in the thumbprint holes w rhubarb curd. Bake in oven for 15-18 minutes, until lightly brown and firm underneath. Don’t be afraid if the cookies seem to loose when taken out of the oven, they will be more firm as they cool down. Store in an air tight container in the fridge.

Crispy tofu summer rolls w mango salsa, avocado and tahini dipping sauce

I love small, casual get togethers with family, friends and good food. Yummy brunches, lunches or dinners, preferably consisting smaller dishes/share food/food that you will assembly by the table, and good company are among the best things there is! Imagine gather a bunch of foodie friends, dish up with a few bits and pieces and make these amazing summer rolls! You can really fill your rice paper wrappers with almost anything – use left overs or whatever you crave at the moment.

I think that the combination of raw veggies, creamy avokado, sweet mango and crispy tofu is just amazing. And together with lots of cilantro – as I just happen to love that herb – this is my best summer rolls recipe. If you don’t like cilantro use only thai basil or substitute for your favorite herb.

In this recipe I marinate the tofu for extra flavor and then coat it in corn flour before frying it – it’s the perfect way to make tofu really crispy without deep frying it. That – along with the amazing flavors and textures – makes this a healthy, vegan and gluten free recipe which is hard to not go crazy about. I serve these rolls with a really simple, but yet extremely yummy, tahini dipping sauce. It’s all you need. Try if for your self!

Crispy tofu summer rolls w mango salsa, avocado and tahini dipping sauce

Makes 12 rolls

300 g extra firm tofu

3 tbsp corn flour  

2 tbsp rape seed oil

12 rice paper wrappers

Tofu marinade

1 tbsp sun flower oil

1 tbsp sesame oil

1 tbsp tamari, or regular soy sauce

1 garlic clove

1/2 tbsp dried basil

Tahini dipping sauce

2 tbsp tahini

1 tbsp tamari, or regular soy sauce

1 tsp rice vinegar

1 garlic clove

1 pinch freshly ground black pepper

3-4 tbsp water to thin

Sweet mango salsa

200 g frozen mango

3 spring onions

1/2 red chili, or more if you like it to be hot

1 organic lime, zest + juice

a handful of fresh cilantro, chopped

2 pinches himalayan salt

1 pinch freshly groound black pepper

Extras

red cabbage

1 large ripe avocado

sunflower sprouts

baby spinach

fresh herbs, preferably cilantro and thai basil

For serving

lime

fresh cilantro

sesame seeds

How to

Remove the tofu from the packaging. Line a plate with a paper towel and place the tofu on top. Put another plate on the tofu and press it using something heavy (like a can of beans, crushed tomatoes etc). Let press for 30 minutes.

Mix all the ingredients for the tofu marinade. Drain excess liquid from the tofu and slice the pressed tofu into sticks (12 sticks for 12 rolls). In a shallow dish toss around the sticks with the marinade and let sit for 30 minutes.

Mix all the ingredients for the tahini dipping sauce. You might want to use a bit more water to get your preferred texture.

Thaw and roughly chop the mango. Wash and finely slice the spring onions. Remove seeds and finely chop the chili. Mix all the ingredients for the mango salsa and set aside.

Slice the red cabbage finely lengthwise. Peel, pit and slice the avocado in to wedges. Wash the sun flower sprouts. Wash the baby spinach.

Put the corn flour on a plate and roll the tofu sticks in it, making sure they get completely coated (this will make them very crispy). Put a frying pan on medium heat, drizzle with rape seed oil. Check the heat by putting one tofu stick in the pan – If you hear a sizzling sound you know the heat is right! Put the rest of the marinated and coated tofu sticks in the pan and fry on all sides until golden brown. Transfer tofu sticks to a cooling rack and let cool for a few minutes.

To assemble the rolls, pour lukewarm water in a pie dish and dip one rice paper at a time in the water for 10-15 seconds. The rice paper should get soft, but not too soft and “flabby”! Transfer rice paper to a damp plastic cutting board.

On the bottom of the rice paper put about 3 leafs of baby spinach, some red cabbage, sun flower sprouts, a good tbsp of the mango salsa, an avocado wedge, a tofu stick and some fresh herbs. Gently (but steady) fold over once, fold in each end and continue rolling until the seam is sealed. Sprinkle some sesame seeds on top of the roll. Do the same thing with the rest of the rice paper wrappers and the filling.

Serve rolls with lime wedges, fresh herbs and the tahini dipping sauce.

Pumpkin and coconut soup with rocket and roasted pumpkin seeds

Creamy pumpkin soup with lots of flavors – and different textures thanks to the toppings. Cinnamon and ginger gives the soup that extra seasonal touch, and goes very well with both the pumpkin and the coconut.

Now, what goes better with a creamy soup then a freshly baked bread loaf? Not much. I served this soup with my super easy favorite bread made of oats, carrots, almond milk, seeds and nuts – healthy and with lots of flavors.

This is my way of welcoming, and embracing, the cold and chilly weather that comes with November. You really must try this one!

 

Pumpkin and coconut soup with rocket and roasted pumpkin seeds

Serves 4

500 grams pumpkin flesh, diced (I used a mix of butternut squash and spaghetti pumpkin) 

1 onion

1 garlic clove

2 1/2 dl coconut cream (save some for drizzling when serving) 

6 1/2 dl vegetable stock (make your own or use a stock cube)

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground tumeric

1 krm paprika powder

Sea salt and ground black pepper

1 tsp apple cider vinegar

For serving:

1/2 dl pumpkin seeds, approx. 30 grams

70 grams rocket

Coconut cream for drizzling

How to: 

Put the oven on 225 degrees celsius. Put the pumpkin on a baking sheet, drizzle with cold pressed rapeseed oil and roast in oven for 25 minutes. Meanwhile, peel and chop the onion and garlic, then sauté in a saucepan until soft. Add the pumpkin, coconut cream, vegetable stock and spices. Use a immersion blender and mix until smooth. Let simmer for 10 minutes. Remove the sauce pan from the stove and add the apple cider vinegar. Salt and pepper to taste. Roast the pumpkin seeds in a hot frying pan until golden. Drizzle some coconut cream over the soup and serve with rocket and roasted pumpkin seeds.

Oat- and carrot bread w seeds and nuts

Makes one loaf

1 dl wheat germ

2 dl buckwheat flour

3 dl oat flour

1/2 dl sunflower seeds

1/2 dl pumpkin seeds

1/2 hazelnuts, chopped

1 tsp salt

1 tsp bicarbonate of soda  

1 dl carrots, finely grated

3 dl unsweetend almond milk

1 egg

How to:

Put the oven on 175 degrees celsius. Put all the ingredients in a mixing bowl and mix well. Put the “dough” in an oblong baking tin. Bake in the oven for 50 minutes. Let cool before serving. Serve with creme cheese and cress as topping.