Food Pharmacy, Recipes

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A big glass of Merry Christmas

The holiday season for most tends to be a bit of a whirlwind. Sure it’s cozy and charming but before you have even swallowed the last brussel sprout it’s time for New Year’s resolutions and then suddenly you’re buying heart balloons in February and painting Easter eggs.

This year though, we are making a conscious effort to revel in the Christmas spirit and thus we bring you, Merry Christmas in a glass! A yuletide smoothie topped with gingerbread streusel that’s sure to brighten your holiday spirits all month long!

Merry Christmas smoothie with gingerbread streusel
(1 large glass)

1 cup unsweetened almond or oat milk
1 apple
3 dates
10 cashews
¼ tsp vanilla extract
1/2 teaspoon cinnamon
a pinch of salt
Gingerbread Streusel:
2 dates
2 tablespoons of organic almonds
1/2 teaspoon of gingerbread spice blend (recipe is available here)
a pinch of salt

Mix all ingredients together with an immersion blender or small food processor. A good tip is to pulse the dry ingredients for a few seconds first before adding the dates. Then mix all the ingredients into the smoothie in your high speed blender and run until it’s nice and smooth.

Pour your Christmas smoothie into a large glass and sprinkle with some leftover gingerbread streusel. Put in a straw and you’re ready to jingle all the way till Christmas.

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Food Pharmacy, Recipes

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Homemade gingerbread spice mix

All gingerbreads are not equal. We Swedes like to consider ourselves as gingerbread connoisseurs, we even have a dedicated day for gingerbread during the holiday month of December.  It may sound simple to just blend a few spices together but to spare you the despair of realizing that your cookie could have used just a titch more cloves or a little less ginger, we here at Food Pharmacy’s have saved you the trouble and give you our best homemade gingerbread spice mix, perfectly balanced and perfectly spiced!

And on a side note, we can’t say that we were disappointed when we realized that most “Christmas spices” used are actually rich with nutrients and antioxidants.

Not to mention that our gut bacteria will be most happy if we consume them combined together, such as in this blend. The taste of gingerbread spice with cinnamon, ginger, cardamom and cloves isn’t just liked by Santa and children, but also by our Luke Skywalker’s in the gut. Yeah, jingaling-a-ling!

Food Pharmacys gingerbread spice mix
2 tablespoons ground cinnamon
2 tablespoons ground ginger
1 tablespoon ground cardamom
1 tablespoon ground cloves

Keep the spice mixture in a small jar or use right away in something delish like our super gingerbread balls or in a chia pudding, you can even sprinkle it on your morning oatmeal, yum! Or you could wait to use the mix until tomorrow when we make the best gingerbread streusel Christmas smoothie. The choice is yours!

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Food Pharmacy, Recipes

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Our best recipe for vegan LUSSEKATTER

It’s Christmas season that’s for sure and suddenly everywhere you look there are things to remind you! Here in Sweden (the endearing home of team FP) one of the markings of the holiday season is the arrival of “Lussekatter” or Lucia buns.  Traditionally a sweet bun flavored with saffron and eaten around the celebration on Dec 13th known in Scandinavia as Saint Lucia’s Day which marks the beginning of the christmastide. Formed into an S shape, these treats are simple, charming and delightful, follow our vegan friendly recipe below to bring this golden Scandinavian treat to your table this holiday season!

P.S. Thanks Julia -our fantastic colleague- who treated us to these and shared the recipe with us!

Notes: The cashew cream is optional. The fast version is without but if you have time for the extra step, you will be well rewarded!

Vegan Lussekatter
(10 buns)
2 ½ cups oatmeal
1 ⅔ cups buckwheat flour
1 teaspoon baking soda
1 teaspoon baking powder
2 package saffron
2 medium carrots
5 tablespoons coconut oil
3 tablespoons almond butter
¾ cup oat milk
10-15 dates (depending on how sweet you want the buns)

Cashew cream:
2 dl soaked cashew nuts (1-2 hours)
10 dates
0.5 dl of oat milk

Set the oven somewhere between 120°C/250°F-150°C/300°F (depending on how much of a hurry you’re in). Run the oatmeal in a blender/food processor until it becomes a flour. Mix in the rest of the dry ingredients.  In a separate blender, blend the carrots, coconut oil, almond butter, oat milk and dates into a batter. Mix the batter with the dry ingredients and knead into a firm dough. Allow to proof for about 1 hour. Cut the dough into 10 pieces and roll out into “snakes” then form the snakes into an “S”.  (Alternatively: if using the cashew cream, roll out each piece of dough flat, then spread the cashew cream and roll up like a cinnamon bun, then form each “snake” into an “S”). Bake for about 45-60 minutes.

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Food Pharmacy, Recipes

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Yellow Pea Hummus

We promise to soon quit talking about our visit to the Braxen cafeteria this last August (or not). Braxen is a school cafeteria in a suburban city outside of Stockholm with extra everything – passion, talent and thoughts on nutrition-  and when we were there we not only ate raw cacao orange balls, but also seed crackers topped with a fantastic yellow pea hummus. We thought it was a fun switch-out and wanted to share the recipe with you too!

Yellow Pea Hummus
(2-3 portions)

500 grams (about 3 cups) of cooked and drained yellow peas
3 tablespoon olive oil
4 garlic cloves grated
The juice of 1 lemon
1 tablespoon of cumin
salt and pepper to taste

Mix everything in a blender (or a food processor, even an immersion blender works). You’re done! If you feel like the hummus is too dry, thin it out with a bit of water.

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