Food Pharmacy, Recipes

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Love bites

Don’t let the title fool you, we’re not bitter over love, we love love. And since the last days have been under the theme love, we thought we’d share with you this classic Swedish treat called kärleksmums, which literally translated means “love nummies”. The recipe for these little bites of love comes from our cookbook (available in Finnish here and Polish here). They’re similar to a brownie only these are no-bake and made with ingredients like nuts and avocado which not only will your taste buds love but your gut will too. Try these when you’re hit by a chocolate craving and you’ll be killing two birds with one stone because you’ll also be getting a nice dose of antioxidants, fiber and healthy fats. Nummy!

Love Bites
(about 15 bites)

Batter:
¾ cup soaked walnuts
¾ cup fresh dates (pitted)
3 tablespoons raw cocoa
1 tablespoon nutmeg (optional)
1 pinch of salt
1 teaspoon of water

Frosting:
1 avocado
1 teaspoon vanilla extract
1 tablespoon cold pressed coconut oil
3 tablespoons raw cocoa
3 tablespoons honey
½  cup dried coconut flakes

Mix the batter ingredients in a food processor, it should come together and be a little sticky. Press it out as smoothly as you can in a pan or baking dish and set in the freezer.

Blend the avocado, vanilla, coconut oil, cocoa and honey into a smooth frosting(blender or food processor works). Spread over the batter layer and allow to harden slightly in the refrigerator for about 1 hour. Sprinkle with coconut flakes and cut into small squares.

Why raw cocoa?

We always try to buy raw cocoa because processed cocoa beans have usually been intensely roasted.

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Food Pharmacy, Recipes

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Vegetarian lasagna

Five hours drive south of Stockholm is a small picturesque coastal town called Kalmar. In that city there is a small house that has a very special place in our hearts. Large portions of our books have been written there. Thank you Karin and Kristofer for having been so incredibly generous and lending your home to us. We can’t thank you enough! And, promise us that you won’t panic if you run on some dried red spots in the kitchen.

We suggest tasting them. It’s the world’s best lasagna!

Vegetarian lasagna
(4 servings)

100 grams of sun-dried tomatoes in oil, drained (1 cup)
1 package solid natural tofu (about 270 grams)
½ cup walnuts
1 package of fresh basil
1 tbsp tamari soy
2 aubergines
1 yellow onion
1 garlic clove
1 tablespoon cold pressed coconut oil
2 cans of crushed tomatoes (400 grams)
2 teaspoons of dried thyme
2 teaspoons dried oregano
1 teaspoon dried basil
2 teaspoons apple cider vinegar
Sea salt & freshly ground black pepper

Cut the sundried tomatoes into smaller pieces. Pour off the tofu and squeeze out the water. Pulse the tomatoes and walnuts, in a food processor, into a crumble texture. Add tofu and tamari soy and pulse to a meat like “mince”. Add most of the basil (save a little to garnish) and pulse a few more times.

Slice the aubergines very thin lengthwise with a cheese slicer or mandolin. Boil water in a saucepan. Steam the aubergines slices in a sieve under a cover for two minutes. Remove and dry slightly with paper towels. Heat the oven to 100°C/200°F. Place a spoonful of the “mince” at the bottom of each aubergines slice and roll together. Place all of the rolls in a baking dish.

Peel and finely chop onions and garlic. Gently heat the onion mixture in a pan with a little oil. Add the crushed tomatoes, dried herbs and vinegar. Season with sea salt and black pepper. Pour the tomato sauce over the aubergines rolls. Bake in the middle of the oven for about 30 minutes, until the eggplant rolls become soft and the tomato sauce starts to simmer.

Pumpkin Parmesan

This is for when you’re willing to go the extra mile, we love it to top of dishes like this vegetarian lasagna. Combine 1 dl of pumpkin seeds, 1 tablespoon nutrient yeast (optional but it creates the “cheesy” flavor), 1/2 garlic clove, 1 tablespoon cold pressed olive oil and a pinch of flake salt in a food processor and mix into a crumbly texture. Sprinkle to your heart’s desire!

 

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Food Pharmacy, Recipes

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Zero Waste Lunch à la Food Pharmacy

Yesterday we did a refrigerator clean out in our pink fridge here at Food Pharmacy and we found lots of exciting things. Since the motto in our office is “0% waste, 100% lunch” we did what could be expected of us, lunch.

In the refrigerator we found the following:

a half cauliflower
a half sweet potato
some tired carrots
red onion
a piece of ginger
two garlic cloves
some sprouts
a turnip
Anna’s oat milk *

* Anna is our colleague

This should work, we thought, but a few more items were necessary so we peeked in the pantry, from which we took the following:

olive oil
white wine vinegar
dried coriander
chili flakes
chickpea flour
salt
black pepper
pine nuts

And now, for our delicious creation: We started by cutting up the cauliflower into smaller pieces and then we brushed it with a mixture of 2 tablespoons of olive oil, a lot of dried coriander and chili flakes, we also sprinkled over 2 tablespoons of chickpea flour and mixed everything up a bit. Then we cut the sweet potatoes into larger pieces and baked everything together in the oven at 150°C/300°F for 45 minutes.

While we waited for the cauliflower mix to finish, we dealt with the tired carrots. We cut them into larger chunks and boiled them together with two garlic cloves. When the carrots were soft enough, we poured off the water and ran them in blender along with the boiled garlic, a piece of grated ginger and two tablespoons of oat milk into a smooth puree. We seasoned with salt and pepper until we were satisfied.

Then it was time to give the little turnip some love. We sliced it, along with the red onion, thinly with a mandolin, drizzled some olive oil and two tablespoons of white wine vinegar and last but not least we topped it off with the sprouts!

Voilá, zero waste!

We garnished a little extra with pine nuts and served it up with a good conscience!

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Food Pharmacy, Recipes

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A carrot cake’s day smoothie

The third of February (this Sunday) is, in several countries around the world, carrot cake day and we are happy to celebrate this because carrot cake, and perhaps even the carrots themselves, are good in so many different ways.

In Sweden, the home of team FP,  our agriculture is able to self-suffice our carrot consumption which means that we can eat carrots every day of the week if we so wish and with a good conscience. As much as 9 out of 10 carrots consumed in Sweden are actually grown here. In addition these root vegetables are packed with vitamins C and D, which is particularly important to consume in northern regions during January and February, not to mention their carotene content which is a precursor for vitamin A – effective against free radicals. In fact, it is the carotene that gives the carrot its color.

Prepare yourself for a brief carrot history here; it is actually said that the carrot cake itself became popular during the Second World War due to the sugar ration. Those with a sweet tooth searched high and low for a good substitute in desserts and then discovered how nice the carrot’s natural sweetness worked in cakes and pastries. Today, the carrot cake is a big favorite, and yes, even so popular then that it has its very own day in the calendar.

We suppose you’re not too surprised to find out that today’s smoothie is then, you guessed it – carrot cake smoothie! It will calm any sweet cravings you might have and includes a lovely arsenal of anti-inflammatory spices. Happy carrot cake day!

Carrot Cake Smoothie
(2 glasses)

1 carrot
1 green banana (preferably frozen in slices)
1 teaspoon of ground cinnamon
½  teaspoon ground cardamom
¼  teaspoon ginger ground
6 walnuts (preferably soaked)
1 cup of preferred plant-based milk

Scrub the carrot(no need to peel though) and cut into chunks. Remember most of the benefits lye within the peel. If you happen to have carrots with the stem and leaves- save that part and throw it in your favorite green smoothie, or mix it into a pesto along with basil, garlic, hazelnuts and lemon.

Add the carrot pieces, the banana (we always choose green bananas because they contain more of super-fiber pectin), cinnamon, cardamom, ginger, walnuts and cold plant milk in a mixer and press start. Add some ice cubes if you like your smoothies extra cold and mix into a smooth smoothie. Pour into two glasses. Cheers – to you and to carrots!

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