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This blog is about gut flora, good bacteria, scientific research, and anti-inflammatory food. It’s a prescription for anyone who wishes to eat their way to a healthier life. It’s impossible to overdose on this course of treatment.

Recipes

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Watermelon and Grapefruit Salad

Stumbled across this delicious recipe and it’s so yummy (and colorful!) it’s impossible not to share it. Also, it’s incredibly simple. Eat on its own or serve as a side dish. It’s also a great addition to the Midsummer buffet. Please enjoy!

Watermelon and Grapefruit Salad
(serves: many or just you)

1/4 watermelon
1 grapefruit
3 handfuls arugula
1 red onion
0.5 cup walnuts
olive oil
salt
chili flakes

Put the arugula on a plate. Cut watermelon and grapefruit into slices and place on top of the leaves. Then finely chop the red onion and sprinkle it over the salad. Add walnuts, salt and chili flakes, and drizzle some olive oil on top.

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Recipes

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Countdown to Midsummer (part 2)

Ok, guys. We’re almost there. In a couple of days (on Friday!) it’s time to celebrate Swedish Midsummer. A typical Midsummer menu features a variety of dishes, and we’re here to help you plan the perfect dinner.

The cornerstones of a good Midsummer’s Eve are pickled herring, a dessert involving strawberries, and freshly picked flowers. It’s a bit too early to pick the flowers, but high time to start preparing the food. Last year, we made this creamy vegan pickled herring with eggplant and homemade mayonnaise. This year, we’re trying something new – vegan Swedish gubbröra. Gubbröra is originally an egg and anchovy salad whose Swedish name means ‘old man’s mix’. We prefer a vegan option with eggplant.

But, what about the strawberries? Well, we decided to go for a strawberry and rhubarb compote with coconut cream and toasted coconut chips this time. Yummy. Scroll down for recipes.

Vegan Swedish Gubbröra

5 potatoes, boiled and cold
1/2 eggplant
1 red onion
1 Tbsp capers
3-4 spring onions, chopped
1 Tbsp vinegar essence
1 tsp allspice
1 tsp salt
1 Tbsp dijon mustard
0.5 tsp white pepper
3 Tbsp olive oil
2 Tbsp apple cider vinegar
1 tsp honey

Cut the eggplant into small cubes and put them in a bowl. Bring 0.5 cup water, 1 Tbsp vinegar essence and 1 tsp allspice to a boil, and pour the liquid over the eggplant. Let rest for an hour.

Finely chop red and spring onions and mix with salt. Cut the potatoes into chunks. Toss together potatoes, onions, capers and eggplant. Then make a vinaigrette by whisking together dijon mustard, white pepper, olive oil, apple cider vinegar and honey in a bowl. Allow the liquids to soak into the potatoes before serving. Serve on gluten-free seed crackers.

Strawberry and Rhubarb Compote With Coconut Cream and Toasted Coconut Chips

2 rhubarbs
1 cup strawberries
2 Tbsp chia seeds
2 vanilla pods
1 tsp honey
1 tsp coconut oil
1 can coconut cream
1 tsp cardamom
1 tsp cinnamon
0.5 cup coconut chips

Combine rhubarb, coconut oil and 0.5 cup water in a saucepan. Bring to a boil and cook over low heat until soft, then add chia seeds, vanilla and honey. Remove from the stove and add sliced strawberries. Let cool. Whip the coconut cream, and mix with cardamom and cinnamon. For a twist, try adding some lime juice. Serve with toasted coconut chips.

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Food Pharmacy

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5 Easy Ways to Eat More Greens

We all know that we should eat more vegetables. And honestly, it’s not that difficult, at least not when you love all things green. But if you don’t like vegetables, adding more greens to your diet is probably easier said than done. Some will need a hand to hold and some tips to get started. Others will stick to their bloody beef no matter what.

This list is for some and others.

1 Smoothie. Add healthy greens with little or no taste, like spinach for example. Or avocado, which will make any smoothie creamy and dreamy. Add some apple or mango if you think the taste is too green.

2 Make green dressings or sauces – hummus, guacamole, pesto. Easy, delicious and whipped up in a flash.

3 Make vegetarian bolognese with lentils instead of meat. Too big a step for you? Start by adding some extra vegetables to your regular bolognese. Grated carrots chopped into tiny pieces, zucchini (zero taste), and different kinds of onions will do. These are tiny healthy changes you (and your kids) won’t even notice.

4 Our kids love our mashed potatoes 2.0. Boil potatoes with cauliflower or parsnip, and let cool. Mash with black pepper, salt and olive oil.

5 Soups. We eat soup several times a week. Our all time favorite is lentil soup, and there are hundreds of variations. Still too green? Add 0.5-1 cup coconut milk and you will have a creamy soup that’s very, very hard not to like.

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