Brysselkålssallad med äpple och hasselnötter

I betalt samarbete med Falksalt

Ett grönt tillbehör till årets högtider - och tillfällen där emellan!

Brysselkålssallad med äpple och hasselnötter

4 portioner som sidorätt

Ingredienser

500 gram brysselkål

1 fänkål

2 röda äpplen

2 medjooldadlar, eller 1/2 dl torkade tranbär

1 näve rostade hasselnötter

Falksalt flingsalt Himalaya

Apelsin- och senapsvinägrett

2 msk kallpressad rapsolja

2 tsk dijonsenap

zest + juice från 1 färskpressad ekologisk apelsin

10 färska myntablad

Falksalt finkornigt himlalayasalt och nymalen svartpeppar

Gör såhär

Värm ugnen till 200°C. Skär bort nedersta biten av stammen. Pilla eventuellt bort de yttre bladen från brysselkålen, om de ser tråkiga ut. Dela större brysselkål på mitten. Lägg alla på en ugnsplåt, blanda med lite olja och en nypa salt. Rosta i mitten av ugnen i 15-20 minuter, tills brysselkålen mjukat något och blivit lätt gyllene.

Hyvla fänkålen och äpplena tunt på mandolin, eller skär tunt med en kniv. Kärna ur och finhacka dadlarna. Blanda fänkål, äpple, dadlar och hasselnötter med brysselkålen. Ringla över vinägretten, strö över lite nymalen svartpeppar och flingsalt.

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Brussels sprouts salad with apple and hazelnuts

Serves 4 as a side

Ingredients

500 grams brussels sprouts

1 fennel

2 red apples

2 medjool dates, or dried cranberries

1 handful toasted hazelnuts

Flakey salt

Orange and mustard vinaigrette

2 Tbsp cold pressed rapeseed oil

2 tsp dijon mustard

zest + juice from 1 freshly pressed organic orange

10 fresh mint leaves

Salt and freshly ground black pepper

How to

Pre heat the oven to 200°C. Cut away the bottom stalk part from the brussels sprouts, and remove any outer leaf if needed. Cut bigger ones in half. Put the brussels sprouts on an oven tray and roast for 15-20 minutes, until al dente and lightly golden.

Thinly shave the fennel and apples using a mandolin, or cut using a sharp knife. Deseed and finely chop the dates. Toss together fennel, apple, dates and hazelnuts with the brussels sprouts. Drizzle the vinaigrette over the whole thing, sprinkle with flakey salt and black pepper. 

Warming chai with orange

A warming drink for cold days. Sweet, creamy and flavoured with spices that will fill your whole kitchen with a lovely aroma - and most likely wake up any late sleeper.

If you can and want I’d really recommend to mix your own almond milk - nothing beats a home made freshly mixed, creamy and sweet almond mylk!

Warming chai with orange

Yields 4 glasses

Ingredients

8 dl / 3 1/2 cups almond mylk, home made* or store bought

2 Tbsp almond butter

2 medjool dates, or 4 fresh dates

1 tsp ground cinnamon

1/2 tsp ground cardamom

1/4 tsp ginger

1 pinch cloves

1 pinch black pepper

1 pinch flakey salt 

For garnishing 

1 organic orange

ground cinnamon

How to

Pitt the dates. Grate the orange zest, then squeeze the orange. Mix all the ingredients, except for the orange zest, in a blender until smooth. Pour in to a sauce pan and bring to a boil, simmer for a few minutes. Pour in to 4 cups. Grate orange zest and dust with extra cinnamon. Serve while hot!

• Want to make your own almond milk? Easy peasy! Soak 2 dl almonds over night or for at least 8 hours. Drain and rinse the almonds. Mix with a pinch of salt and 8 dl of fresh water in a high speed blender until smooth. You then might want to pour the blended almonds through a nut bag or a fine mesh strainer as well to get a really smooth mylk. If so keep the pulp for making patties or for your baking!

  Keep the almond milk you won’t use right away in an air tight glass container in the fridge for up ro 3 days. Give it a shake before you use it.

Recipe first developed for Granit. Photo by Jonas Jacobsson.

Mamas turmeric and ginger super shot

We all know that adding as much nutritious food to your day as possible is a great thing. And drinking a home juiced super tasty and refreshing elixir (kind of) is one of those things helping you get there!

As a person crazy about textures I prefer to eat my food instead of drinking. But if (when) you do find it hard to reach an high enough intake of fruits and veggies during a day (The Swedish National Food Agency recommends 500 g fruits and veggies per day. Preferably half of it being fruits and half of it veggies), we all have those days I’m sure, drinking a veggie shot can be a great way to add some of those grams.

A combination of eating whole veggies and fruits + drinking smoothies (where the whole ingredients are mixed) + drinking shots and veggie juices is a great way to make sure you get all the nutrients your body wants.

If you like to make your own shots and veggie juice I can highly recommend to invest in a slow juicer. What’s the deal with a slow juicer then? And what’s the difference from a more traditional centrifugal juicer? I’ve sorted it out - very briefly - below!

Both a slow juicer and a centrifugal juicer will give you nourishing juices, but a slow juicer is even more gentle to the things your juicing; furthermore using a slow juicer will keep even more of the nutrients + using it will give you the highest juice yield.

I’ve got a Witt slowjuicer and it’s brilliant! To be honest my mum is the most frequent user, she comes home to me every other week making shots for everyone i the family - and this is her favourite recipe! Enjoy!

Mamas turmeric and ginger super shot

Makes 1 bottle, about 750ml

Ingredients

50 g organic fresh turmeric

250 g organic fresh ginger

2 organic carrots

2 organic lemons

2 organic oranges

5 dl / 2 US cups water

1 pinch of freshly ground black pepper

How to

Peel the citrus fruits (I find the peel to be a bit too tough for the slow juicer). Cut everything in smaller pieces and put in your slow juicer or centrifugal juicer *.

Blend the golden juice with black pepper and water. Pour in a bottle and keep in the fridge, stays well for up to 7 days. Shake before serving.

• Make sure to read the instructions on the manual before using it as different manufactures may have different recommendations on how use their products.