Morning drinks; Hot cashew chocolate and Turmeric oat latte

Morning drinks; Hot chocolate and Turmeric oat latte

Mix your own warming drinks in no time at all! Start by making your own golden paste, it will most likely be a staple in your home ever after. I use it for everything from porridge and lattes to hummus and soups.

If you don’t have time - or nerves - to soak your cashews for the hot chocolate you can just use any plant mylk you like! Same thing with the turmeric latte, use your fave plant mylk, or try different ones or variation!

Hot cashew chocolate

Serves 2

Ingredients

1 dl natural cashews

5 dl water for soaking

1 fresh dates, pitted

3 Tbsp cacao powder

5 dl water

1 pinch of flakey salt

Optional add in:s for extra flavour

fresh ginger, chili powder, orange zest

How to

Soak the cashew for 1-4 hours. Rinse. Mix with the rest of the ingredients, and the new water, until smooth and creamy. Heat in a pot, let simmer for a minute. Add your add in:s if using any. Pour the chocolate in to two cups, powder with cacao. Serve hot!

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Golden turmeric latte

Serves 2

Ingredients

5 dl oat mylk

1 fresh date, pitted (optional, for a sweeter taste)

2-4 tsp golden paste - see instructions below *

* Golden paste

2 Tbsp ground turmeric

2 Tbsp ground cinnamon

2 Tbsp ground ginger

1 Tbsp ground cardamom

1 tsp vanilla powder

1/2 tsp ground cloves

1/2 tsp ground black pepper

1/2 tsp mineral salt

7 Tbsp water

Topping

Whipped coconut cream

ground cinnamon

ground turmeric

How to

Mix spices for the golden paste. Add water and mix until a paste. Store in the fridge.

Heat your oat mylk in a pot, add the golden paste and let simmer for a minute. Add the date and mix for a sweeter taste. Pour in to two cups and top with coconut cream and spices.

Photo by Fanny Rådvik for my second cookbook The new green protein

Sweet buckwheat granola with parsnip

I always have a batch of granola at home, I think it’s the perfect topping on yoghurt, smoothies and porridge - but also just as a snack! My granolas look different pretty much every time I make them as I tend to use what I find in my pantry at the specific time - both when it comes to flavouring, sweetening (if any) and the main ingredients in general!

This time I experimented and used parsnip as my sweetening (together with a couple of dates) - gives a really delicious flavour - try it for yourself!

Sweet buckwheat granola with parsnip

Yields about 1 liter

Ingredients

2 dl / 0.8 cups buckwheat groats (soaked over night or for at least 8 hours)

2 dl / 0.8 cups water

2 Tbsp cold pressed rapeseed oil

2-4 fresh dates (depending on how sweet you want it), pitted

1 tsp ground turmeric

1/2 tsp ground cardamom

2 dl / 0.8 cups steel cut oats *

4 dl / 1.6 cups mixed nuts/seeds of your choice

3 Tbsp chia seeds

2 parsnips

Add ins

2 dl / 0.8 cups mixed dried fruits/berries

1 dl / 0.4 cups coconut flakes

How to

Rinse the buckwheat thoroughly

Mix water, oil, dates and spices until smooth using a blender or an immersion blender. Chop the nuts is using any. Scrub the parsnips and finely grate them.

Pre heat the oven to 150°C fan / 300°F fan (if you don’t have a fan oven you can roast one tray at a time).

Mix all the ingredients in a big bowl using your hands, making sure it all gets covered in the date paste. Spread out on 2 baking trays. Roast in the oven until dry and crisp. Stir every now and then. Let cool and then add the dried fruits/berries + coconut.

Store in a glass jar with a lid. Stays well for weeks!

*In Swedish steel cut oats are “krossad havre”. If you cannot find steel cut oats/krossad havre you can use rolled oats/havregryn instead.

Recipe was first published in The Gothenburg-Post/Två dagar

Tray of roasted root veggies with spinach, naked oats and turmeric hummus

This is one of my go to-dishes when I want to make hearty and filling food without having that much time to spend cooking. Because this is food that almost cooks it self! So the idea of this dish is very simple; put whatever veggies that are in season/you have at home on a tray, add some cooked grain and leafy greens and serve with some kind of legume-spread/dip (such as a hummus) for extra protein. DONE!

By using veggies in season the tray will naturally change throughout the year. For extra variation use quinoa, buckwheat (soaked or cooked), sorghum or wild rice instead of naked oats, just to mention a few! And remember; when making of a creamy hummus - always make some extra and you’ll be well sorted for the coming days. A hummus is great to use as spread on a seeds cracker / piece of bread / in a wrap / with vegetable crudités, with any kind of salad or as the base for a hummus bowl (like this one)!

Tray of roasted root veggies with spinach, naked oats and turmeric hummus

4 porions

Ingredients

2 dl / 0.8 cups naked oats

300 g parsnip

300 g carrot

300 g mixed beets

1 handful dried apple

70 g organic baby spinach

1 Tbsp cold pressed rape seed oil

salt and freshly ground black pepper

Golden turmeric hummus

2 Tbsp light tahini (I like to use the non roasted one/light one here as the flavour is more smooth compared with the darker one which has quite a sharp taste to it)

1/2 dl / 0.2 dl water

1 Tbsp apple cider vinegar

2 packages (á 230 g drained) pre cooked white butter beans

1/2 tsp ground turmeric

1/2 tsp ground ginger

a pinch of chili powder

1 Tbsp cold pressed rapeseed oil

salt and freshly ground black pepper

For serving

2 dl / 0.8 cups naked oats

a pinch of salt

How to

Cook the oats in lightly salted water on low heat for about 30 minutes. You want them to be soft but still have a nice bite to them. If you cook it for too long you’ll get more of a porridge. Drain any excess water.

Pre heat the oven to 175 degrees Celsius / 350 degrees Fahrenheit. Scrub the root veggies thoroughly, then cut in smaller same size pieces. Put on a baking tray, mix with oil. Roast in the oven for about 20-25 minutes, until the veggies have soften and are slightly golden, but still has that al dente bite to them. Add the cooked oats, apple and spinach to the tray.

Mix the tahini and water for the hummus. Drain and rinse the white beans. Mix all the ingredients with a immersion blender or using a food processor until smooth. Add the oil and mix a few more seconds. Salt and pepper to taste.

Serve the food straight from the tray, with the creamy hummus!

Recipe for Coop Sverige. Photo by Magnus Carlsson.

Creamy carrot cake porridge with avocado, apple, tahini and tomato

Porridge season is here for sure, and I’m having a warming bowl of this hearty creaminess as often as I can. I like mine best - no matter if I have it for breakky / brunch / lunch at home / light dinner - cooked with lots of warming and nourishing spices and gated veggies, and of course I top it with LOTS of savoury toppings!

Creamy carrot cake porridge with avocado, apple, tahini and tomato

Serves 2

Ingredients

2 dl / 0.8 US cups rolled oats

4 dl / 1.6 US cups water

2 dl / 0.8 US cups oat mylk

1 tsp ground cinnamon

1 tsp ground turmeric

1 tsp ground ginger

1/2 tsp ground cardamom

1 tbsp chia seeds

2 carrots, finely grated (grated butternut squash and/or courgette is a few other favourites!)

For serving

1 avocado

1 autumn apple

tahini

chia seeds

flakey salt + freshly ground black pepper

How to

Bring oats, liquids, spices and chia seeds to a boil. Let simmer until creamy, while stirring throughout. You might want to add more liquid or let it keep simmer to get your desired consistency.

Add the carrots and let simmer for a few seconds. Remove from the heat.

Divide in two bowls. Top with sliced avocado, apple and tomatoes. Add a big spoon of tahini. Sprinkle everything with flakey salt and chia seeds - the avocado likes to get a sprinkle of pepper as well!!

Breath. Be here. Enjoy!

Roasted butternut squash and parsnip salad with turmeric cauliflower, shaved fennel and kale crisps

Photos by Anges Malterdotter

Roasted butternut squash and parsnip salad with turmeric cauliflower, shaved fennel and kale crisps

Serves 4

Ingredients

1 butternut squash

1 cauliflower

250 g parsnips

200 g kale

230 g (about 4 dl / 1.6 US cups) pre cooked chickpeas

1 fennel

1 tsp mild curry blend (choose your favourite!)

2 tsp dried cilantro

1 tbsp cold pressed olive oil

flakey salt and freshly ground black pepper to taste

Avocado mash

2 avocados

1 tbsp apple cider vinegar 

a handful of fresh mint, finely chopped

flakey salt and freshly ground black pepper to taste

How to

Pre heat the oven to 175 degrees celsius / 345 degrees Fahrenheit.

Peel, remove the seeds and dice the butternut squash in 2x2 cm pieces. Tear the cauliflower in to smaller florets (and keep the light leaves - the are delicious to roast as well). Scrub the parsnips, cut in half. Rinse the chickpeas, then dry them with kitchen paper. 

Cut away the thick bottom steam of the kale, tear the leafs in to smaller pieces. Massage with olive oil and a pinch of salt until silky. Put half of the kale on your serving platter, the rest is going in to the oven when about 5-7 minutes remains on the roasted veggies.

Put the butternut squash, cauliflower, parsnips and chickpeas on a baking tray (separated), drizzle with olive oil. Massage the cauliflower florets + leaves and chickpeas with the curry blend. Roast in the oven for about 20 minutes, until the veggies are slightly golden and crispy around the edges but still have that al dente taste to them. Add half of the massaged kale when 5-7 minutes remains. Toss everything with the dried cilantro once out of the oven.

Shave the fennel using a mandoline or cut thinly using a sharp knife. Peel and pit the avocado, mash, with vinegar and finely chopped fresh mint, using a fork. Salt and pepper to taste.

Layer all the ingredients on a big serving plate. Top with dollops of the avocado mash. Sprinkle with flakey salt.

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.

Turmeric porridge with apple sauce, lingonberries and buckwheat

A warming and really smooth porridge filled with flavour! Cook your own apple sauce in no time att all, and top the whole thing with lingonberries and crispy toasted buckwheat. A perfect way to start the day!

Make a big batch of the spice blend for the porridge at the same time and store in an airtight container - ready to use for any porridge occasion during the coming weeks! 

Turmeric porridge with apple sauce, lingonberries and buckwheat

Serves 2

Ingredients

1.5 dl / 0.63 cups millet flakes

7 dl / 3 cups water

1/2 tsp ground turmeric

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp salt

Apple sauce

1 red apple

1 pinch ground cinnamon

1 pinch salt

Topping

1 dl / 0.4 cups lingonberries

0.5 dl / 0.2 cups dried buckwheat groats 

How to 

Thaw the berries. 

Bring millet flakes, water, spices and salt to a boil. Let simmer and keep stirring for about 2 minutes, until you get a creamy porridge. 

Core the apple and cut in to small pieces. Cook with a splash of water and cinnamon in a small saucepan until the apple is soft. Mix in to a sauce using an immersion blender. Salt to taste. 

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. 

Divide the porridge in two bowls. Serve with apple sauce, lingonberries and buckwheat on top. 

* This is a recipe from “Två Dagar” distributed by Göteborgs-Posten, published 10th of February 2018. Recipes, styling and photo by me.