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)

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

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.



Recipes, Therese Elgquist

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Buckwheat carrot porridge with – lots of things

I could probably eat porridge for every throughout the day. BORING some of you may think but hey – ever tried to add different grated veggies and other cereals then only oats? And to top with other things then only berries and nuts? Well, if not you are in for a treat – because its delicious! One of my best dinner-ready-in-under-10-minutes-dish! Cook yourself a creamy porridge – and get all creative with the topping!

Buckwheat carrot porridge with – lots of things
Serves 2

1 dl / 0.4 cups rolled oats
1 1/2 dl / 0.6 cups whole buckwheat groats, soaked over night or for at least 8 hours + preferably also sprouted *
3 dl / 1.2 cups water
2 dl / 0.8 cups unsweetened plant mylk of your choice
2 carrots, peel still on and finely grated
1 Tbsp fresh ginger, grated
1 tsp ground turmeric
a pinch of salt, preferably unrefined

Topping suggestions (pretty much everything works here)

kale powder (yes you read it, dried kale mixed in to a lovely powder!)
sweet cocktail tomatoes
shredded coconut
dried organic fruits and berries (such as goji berries, mulberries, apricots)

Rinse the buckwheat thoroughly. Bring oats, water, mylk, carrot, ginger and spices to a boil, let simmer for 2 minutes. Add the buckwheat and simmer for another minute. Stir every now and then to get a creamy porridge. Maybe add a bit more water/mylk to get you desired consistency. Salt to taste. Let the porridge cool slightly then top with your favourites!

How to soak whole buckwheat groats?
Put the groats in a bowl and fill with the double amount of water. Let soak over night or for at least 8 hours. Rinse well and drain. Now your buckwheat are ready to be eating – but if you have time you can also sprout them! If so put them in a fine mesh strainer (or in a sprouting jar) and let sprout for at least 24 h, rinse with water 2 times daily until your groats grow a teensy little tail! Store, well drained, in a jar in your fridge.



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!





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
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!