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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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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Countdown to Midsummer (part 1)

We are only four days away from Swedish Midsummer, probably the most typically Swedish tradition of all. It’s a holiday devoted to eating, drinking and dancing (preferably around a midsummer or maypole decorated in branches and flowers). Anyhow, it’s time to start planning this year’s celebration. It’s common to have many dishes on the table that you can pick and choose from – a smorgardsbord of delicious goodies. Sounds complicated? Don’t worry, we will help you out. Here are two tasty and anti-inflammatory recipes for Midsummer’s Eve.

Asparagus Salad with Freshly Dug Potatoes and Strawberries

10 potatoes
5 spring onions
6 asparagus
10 radishes
a handful sugar snaps
strawberries

0.5 cup olive oil
a handful fresh basil
a handful fresh parsley

Cook the potatoes and let them cool for a while. Finely chop the spring onions, then slice asparagus, radishes, sugar snaps and strawberries. Chop basil and parsley, and mix with the olive oil. Toss together all the ingredients in a large bowl and stir well to coat evenly with dressing.

 

Veggie Skewers With Lemon Garlic Marinade

1 eggplant
2 bell peppers
half a cauliflower head
skewers

Marinade:
0.5 cup olive oil
2 cloves of garlic
juice from 1/2 lemon
a handful fresh parsley
a handful fresh basil

Cut eggplant, bell pepper and cauliflower into chunks and put on skewers. Finely chop basil, parsley and garlic, and mix with the olive oil. Pour the marinade over the skewers, then sprinkle with salt and chili flakes. Place the skewers on the grill or bake in the oven at a low temperature.

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A Healthy Popsicle

Summer is here! In Sweden, we have a popsicle called “Piggelin”, and it’s been around for decades. Some say it tastes like bubble gum, some say tutti-frutti and some say pear. We say it tastes like frozen grapes. Or the other way around.

However, this snack hits the spot on warm summer days:

1 Put a large bunch of organic grapes in the freezer
2 Let them rest while you enjoy the sun

When you get back, you’ll have perfectly frozen organic grapes that taste exactly like Swedish Piggelin.

Have a good weekend!

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