Carrot & Fresh Tumeric Creamy Soup

This bright yellow soup is just what you need on a cold January day to keep the doctor away. Full of nature's own antibiotic and anti-inflammatory ingredients you will keep the bacteria and viruses at bay, while you enjoy a tasty soup. That's what I call a bargain. If you can't get hold of fresh turmeric root, you can replace it with the dried option.


Recipe

1 yellow onion
2-3 cloves garlic
1 pinch cayenne pepper
3 cm of turmeric root
4 carrots
1 lime
2 dl cashews (soaked)
1 L water
Sea salt to taste

Add cashews to soak. Chop the onion and warm a little olive- or coconut oil in a saucepan. Let the onions fry golden, and rasp the turmeric root in the saucepan (if you use dried turmeric you may heat it in the oil before adding the onion).  
Add the water and let boil. Add the garlic and cayenne pepper to the water, and cut the carrots into small pieces before adding them in. Let cook until the carrots are soft. Then press the lime over, and add the cashews. Mix to a creamy smooth soup with a hand blender. Add seasalt at the end and serve. 



Oppskrift

1 gul løk
2-3 fedd hvitløk
1 knivsodd cayennepepper
3 cm av en gurkemeie rot
4 gulrøtter
1 lime
2 dl cashewnøtter (bløtlagte)
1 Liter vann
Smaksett med havsalt

Legg cashewnøtter i bløt. Kutt opp løken og varm litt oliven- eller kokosolje i en kjele. La løken stekes gyllen, og rasp gurkemeie over (hvis du bruker tørket gurkemeie kan dette varmes i oljen sammen med løken). Hell deretter over vann og la koke opp. Tilsett presset hvitløk og cayennepepper. Kutt opp gulrøttene i mindre biter, og putt i kjelen. La koke til gulrøttene er myke. Press så i lime, og legg i cashewnøttene. Miks til en kremete jevn suppe med en stavmikser. Smaksett med havsalt til slutt.

Buckwheat burgers with Jerusalem artichoke noodles

Jerusalem artichoke "noodles" is an absolutely new favorite. By serving them with hemp seeds and/or nuts on top, they can easily be served for themselves. For those who want to make vegetarian burgers without egg, buckwheat is the perfect base since it has such good binding properties. The rest of the ingredients in the burgers can be replaced with other herbs for the desired taste.


Recipe 
(serves 4 people) 

Buckwheat burgers

2,5 dl buckwheat
4 dl sun-dried tomatoes
1 bunch basil
1 yellow onion
1 pinch cayenne pepper
4 tablespoons extra virgin olive oil
Sea salt to taste
Black and white sesame seeds to the breading (about 1-2 dl)
 
Let the buckwheat boil (after they have been rinsed) in the double amount of water for about 10 minutes, or until soft. Let them cool down. Then mix all the ingredients until a smooth paste in a blender. Form the paste into small burgers and roll them in sesame seeds. They can either be baked at 170 degrees for 30-40 minutes in the oven, or be fried in the pan. I prefer to use the oven because it is easier and I can use that time to prepare the noodles.


Jerusalem artichoke noodles

10-20 Jerusalem artichokes (depending on how much you want)
150-200 g baby spinach
1-2 cloves of garlic
1-2 lime
2-4 tablespoons tamari sauce

Use either a spiralizer or a potato peeler to cut the Jerusalem artichokes, and then sprinkle tamari sauce and lime over. Heat a pan with olive oil and minced garlic, then put the Jerusalem artichokes in the hot pan and fry lightly until some of the liquid has evaporated. Finally, stir in baby spinach and remove from pan. Ready to serve!


Oppskrift
(4 personer)


Bokhvete burgere

2,5 dl bokhvete
4 dl soltørkede tomater
1 bunt basilikum
1 gul løk
1 knivsodd cayennepepper
4 ss extra virgin olivenolje
Smak til med havsalt
Sorte og hvite sesamfrø til panering (ca 1-2 dl)

Kok bokhveten i dobbel mengde vann i ca 10 minutter, eller til de er myke. La de kjøle seg ned. Miks deretter alle ingrediensene til en jevn røre med en stavmikser eller i en kjøkkenmaskin. Form røren i mindre kuler eller til burgere, og rull de i sesamfrø. De kan enten stekes i ovnen på 170 grader i 30-40 minutter, eller stekes i pannen. Jeg foretrekker å steke de i ovnen fordi man slipper stekeos, samt at tiden kan brukes til å lage nudlene.


Jordskokknudler
 
10-20 jordskokker (avhengig av hvor mye du ønsker)
150-200 g baby spinat
1-2 fedd hvitløk
1-2 lime
2-4 ss tamari saus

Bruk enten en spiralizer eller en potetskreller for å kutte jordskokken. Bland deretter tamarisaus og lime med jordskokken før steking. Varm en panne med olivenolje og finhakket hvitløk, hell deretter jordskokken over i den varme pannen og la de stekes lett til en del av væsken har fordampet. Til slutt rør inn spinaten og ta av pannen. Klare til servering!

Out of Paper gave me a logo

December has passed without much time to prepare food for the blog. I thought to start the new year by showing one of the gifts I got for my birthday just before Christmas - is it not beautiful and wonderful!!?

My very good friend Mette Kaada works as a graphic designer at Out of Paper, and I have always loved her style. She has an extremely good sense of color and form, and all she does falls in the category - exquisite.  

Attached to a kitchen tool she had noticed that I was missing in my green kitchen, she had attached a card with the logo on the front. Can you believe it? Now I absolutely have to continue the blog just to honor this logo and my friend;) Thank you Mette for pushing me forward with such a stamp on my little veggie blog. Love u!

Salt & Pepper Oatmeal Biscuit

Inspired by a biscuit I got the other day I threw together a little oatmeal, some olive oil, sea salt, pepper and water. The result was these delicious biscuits. If you fancy something good tonight, try this recipe, and please add a little oregano, thyme and garlic if you have some.

 

 



































Recipe:

8 dl rolled oats
2 dl extra virgin olive oil
3 dl water
4 tablespoons flaxseed
2-3 teaspoons sea salt
2-3 teaspoons coarsely ground black pepper
Sesame seeds to sprinkle on top

Preheat the oven to 160 degrees. Mix all the ingredients except sesame seeds in a bowl. Allow to swell some minutes, and then mix to a dough with a hand blender. Spread the mixture over a baking tray covered with baking paper. Use baking paper to spread the dough out, it works better than a spatula since the mix is a bit porous. Sprinkle some sesame seeds over. For round biscuits use a glass to cut rings in the batter. For squares use a pizza cutter to divide into squares before putting the tray into the oven. Let bake for 30 minutes, then turn off the oven and slide the biscuits onto a wire rack, and let stand in the oven until they are cooled.

Oppskrift:

8 dl havregryn
2 dl ekstra virgin olivenolje
3 dl vann
4 ss linfrø
2-3 ts havsalt
2-3 ts grovmalt sort pepper
Sesamfrø til å strø på toppen

Sett ovnen på 160 grader. Miks alle ingrediensene utenom sesamfrø i en bolle. La blandingen trekke noen minutter, og miks deretter til en deig med en stavmikser. Bre blandingen utover en stekeplate dekket med bakepapir. Bruk et bakepapir til å smøre deigen utover, det fungerer bedre enn med en slikkepott siden miksen er litt porøs. Deretter strø sesamfrø over. Hvis du vil ha runde kjeks bruk et glass til å kutte ringer i deigen. For firkanter bruk en pizzakutter til å dele inn i ruter før du setter brettet inn i ovnen. La steke i 30 minutter. Slå deretter av ovnen og skyv kjeksene over på en rist, og la stå i ovnen til de er kjølnet.

Lively Winter Salad

Eat by color, and get your antioxidants and vitamins. In this salad, I used my favorite legume - mung beans. Mung beans has a very high content of the essential vitamin folate. Most women of childbearing age have knowledge of this vitamin sincee it is recommended to take a supplement to prevent neural tube defect in children during pregnancy. A serving of 200 g boiled mung beans provides 80% of the recommended daily intake folic acid for women of childbearing age, and a full pot for all others. In a large serving of this salad with 100 g of kale, you get more than the recommended daily intake of vitamin C (200%) and vitamin A (308%). 

For a person calculate 100 g uncooked mung beans, or as I have done here, 100 g sprouted beans. Use desired amount of kale and leek, depending on how hungry you are. A good dose of extra virgin olive oil and sea salt to taste. And at last sweeten it up with a fresh fig. Yummi!

With boiled mung beans:

Boil the mung beans for about 30 - 40 minutes. Tear the kale into small pieces and pour over a good amount of olive oil that you massage into the leaves. Sprinkle over some sea salt and massage into the leaves. When the beans are cooked mix them in with the salad, and cut up a good amount of leek that you mix in. Sprinkle a little cayenne pepper or sliced ​​chili over and serve with a fresh fig.

Sprouted mung beans:

Let the beans soak in water overnight (use a good amount of water over the beans as they swell about 3 times the size). In the morning pour out the water they've soaked in, and rinse well. Then add the beans into a jar and cover with a cotton towel. Rinse the beans a few times a day, and after 1-2 days they are ready to eat. Wonderful! Otherwise, follow the same recipe for the salad.



Med kokte mungbønner:

Kok mungbønnene i ca 30- 40 minutter. Riv opp grønnkål i små biter og hell over en god del olivenolje som du masserer inn i bladene. Strø deretter over havsalt som du også masserer inn. Når bønnene er kokt blander du de med salaten, skjær opp ønsket mengde purreløk og strø over. Smak til med litt cayenne pepper eller oppkuttet chilli, og server med en fersk fiken.

Spirede mungbønner:

Legg bønnene i bløt over natta (hell vann godt over bønnene da de sveller i ca 3 ganger størrelse). På morningen hell av vannet de har ligget i, og skyll godt. Legg deretter bønnene over i et glass og dekk over med et bommulls håndkle. Skyll bønnene et par ganger om dagen og etter et par dager er de klare til å spise. Følg samme oppskrift for salaten som over.

Christmas in a cup

In the cups we had some warm freshly squeezed apple juice with ginger and the traditional festive spices like cloves, cinnamon and nutmeg. It is impossible to get a good picture of it in this lighting so it will have to do with one of the atmosphere of advent. I used 6 apples, a large chunk of ginger, some cloves and 1 tablespoon of cinnamon and nutmeg. Add some white wine to make a version of mulled wine. 


Thank you for visiting!

Homemade Crisp bread & Apricot jam

Today I took out one of my finest cooking books written by a former teacher I had, Camilla Jensen. She is one of those who know all about food, not just nutrition, and really knows how to make a magic jam it turnes out. The book is called "Breakfast" and is full of inspiring recipes and beautiful photos.

Morning blogg meeting with the book Frokost (Breakfast) by Camilla Jensen

I fell for two simple recipes - crisp bread and apricot jam. I like to have some crisp bread ready and available, and the jam I thought would make a nice spread.

This apricot jam blew me away. I am not a jam person, but in this case I am.. It is really easy to make, and is free from sugar and preservatives. It will keep for approximately 1 week in the fridge.

Recipe Apricot jam:

300 g organic dried apricots
1 teaspoon bourbon vanilla
1 tablespoon freshly squeezed lemon or as in the original recipe lemon zest from 1 organic lemon
Water
1 small handful of hazel nuts (or pistachio nuts in the original recipe), can be omitted

Put the apricots in a saucepan and pour water over to cover the apricots. Bring to a boil and let simmer for 10-15 minutes until the apricots are soft and have swelled. Then poor out  2 / 3 of the boiling water, and leave the remaining 1/3 to mix in with the remaining ingredients (except nuts that are mixed in at the end). Mix with a hand blender to a smooth jam. Stir in the nuts at the end. I left them out in half the jam to taste both.


Oppskrift Aprikos syltetøy:

300 g økologiske tørkede aprikoser
1 ts bourbon vanilje
1 ss ferskpresset sitron eller som i orginaloppskriften sitron zest fra 1 økologisk sitron
Vann
1 liten håndfull hasselnøtter (eller pistasjenøtter som i orginaloppskriften)

Putt aprikosene i en kjele og hell vann over slik at det dekker aprikosene. Kok opp, og la småkoke i 10-15 minutter til aprikosene er myke og har svellet. Hell deretter av 2/3 av vannet, bland i resten av vannet sammen med de andre ingrediensene (utenom nøttene som blandes inn til slutt) og miks sammen med en stavmikser. Rør til slutt inn nøttene. Jeg utelot de i halvparten for å smake begge versjoner.


The crisp bread is also very easy to make. Free from gluten and eggs,  it´s great for all those who have an intolerance, or for those who don´t want to eat eggs. This is a basic recipe that can be varied with fresh or dried herbs, sundried tomatoes, or more sweet spices like cinnamon and cardamom.

Recipe Crisp Bread:

2 dl small oatmeal
2 dl buckwheat flakes
1 1 / 2 dl pumpkin seeds
1 dl crushed flaxseed
1 / 2 dl sesame seeds with shell
1 teaspoon sea salt
3 1 / 2 dl cold water

Preheat the oven to 160 degrees. Mix all the dry ingredients together in a bowl, cover with the water and stir well. Let the mixture stand to swell for a few minutes. Spread the mass over a baking tray covered with baking paper using a spatula. Cut up in pieces with a knife or pizza cutter before putting the tray in the oven. Let cook for about 60 minutes, turn off the oven and then put onto a rack with the baking paper underneath. Let them stand in oven with the door open until they are cooled.

Oppskrift Knekkebrød:

2 dl små havregryn
2 dl bokhvete flak
1 1/2 dl gresskarkjerner
1 dl knuste linfrø
1/2 dl sesamfrø med skall
1 ts havsalt
3 1/2 dl kaldt vann

Sett ovnen på 160 grader. Bland alle de tørre ingrediensene sammen i en bolle, hell over vann og rør godt. La massen stå å svelle i noen minutter. Bre deretter massen utover et stekebrett med bakepapir ved hjelp av en slikkepott. Del opp med en kniv eller pizzaskjærer før du setter brettet i ovnen. La steke i ca 60 minutter, slå av ovnen og legg deretter knekkebrødene over på en rist med bakepapiret under. La de stå i ovnen med døra på gløtt til de er kjølnet. 

Wrap up and bring for a friend...