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
tahini
shredded coconut
dried organic fruits and berries (such as goji berries, mulberries, apricots)
walnuts

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.

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Recipes, Therese Elgquist

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Broccoli quinoa salad with miso-marinated root vegetables & turmeric hummus

Food prepping/food planning, is truly one of smartest tricks to staying on top of a busy life. When you have already prepped some of ingredients, putting together a delicious and nutritious meal is so much easier – even on a tiresome weekday. Today’s recipe is therefore divided into two different days, but don’t get hung-up on that – if you want to eat this tonight, it works that way too!

Broccoli quinoa salad with miso-marinated root vegetables & turmeric hummus

(4 servings)

1 broccoli head
1 teaspoon unfiltered apple cider vinegar
1 ¾ cups cooked black beans
1 fennel, thinly sliced (use a mandolin, cheese slicer or a sharp knife)
6 medium carrots (400g)
6 medium parsnips (400g)
1 tablespoons organic light miso paste
2 1/2 tablespoons cold pressed canola oil
1 tbsp water
½ cup organic baby spinach
sprouts (optional)
Flake salt and freshly ground black pepper

Prepared components:
4 portions of black quinoa
4 servings of turmeric humus (see recipe under “Day 1”)
Roasted, or natural, seeds and/or nuts

Day 1

During day 1, you’ll prepare the turmeric hummus, quinoa and roasted nuts. Start with the turmeric hummus: Cook 1 cup of red lentils(this is the base instead of chickpeas) according to the instructions on the package. Pour off leftover liquid and allow to drain thoroughly (otherwise it will be more of a soup than hummus). Mix with 1 crushed garlic clove, 2 teaspoons ground turmeric, ⅛ teaspoon cayenne pepper and ¼ cup coconut cream (or the thick, top layer of a regular package of coconut milk). Flavor with sea salt and freshly ground black pepper. You can also squeeze in a splash of lemon or lime if you have some home.

Cook a large batch of quinoa (so it will be enough for a few days – yay, food planning!) According to the instructions on the package. Also roast optional seeds and/or nuts in the oven at 100 degrees until they smell fragrant and get an extra crispy (usually take about 60 minutes).

Day 2

Which root you choose does not matter much – vary depending on what is at home or in the store. Maybe you are craving cabbage, celeriac, golden beetroot or parsley root today?

The super trend with cauliflower rice has probably not passed anyone by. That is why we are switching things up with something as exciting as (drum roll) BROCCOLI RICE! Just to give a little more color, create variety and so on. Divide the broccoli into smaller bouquets and cut the stem into slices. Mix into a crumb (rice) in a food processor or your high speed blender. Massage with 1/2 tablespoon oil, apple cider vinegar, a pinch of salt and a half pinch of black pepper.

Scrub and cut the root vegetables into smaller pieces, and thinly slice the zucchini. Steam the root vegetables for 5-10 minutes until they soften but still retain some crispiness (how long depends on the size of your pieces). Allow to cool.

Whisk together the miso paste, 2 tablespoons oil and water into a creamy dressing. Mix into the steamed root veggies.

Combine some quinoa and broccoli and serve on a bed of baby spinach topped with the miso marinated root vegetables and hummus. Ganish with some sprouts. Enjoy!

 

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Food Pharmacy, Recipes, Therese Elgquist

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Amaranth porridge with date caramel and gingered pears

As you may know, we’re all about food prepping and meal planning. It all sounds more advanced than what it is, so trust us when we say, there’s no need to feel intimidated. One of the easiest ways to squeeze in some food prepping is to simply cook up a little extra of something, say quinoa, the next time you already are and use those extra portions throughout the following days.

This is a porridge that we like to put together when we have some cooked amaranth hanging around (amaranth does take awhile to boil so it’s a time saver this way).

Once you have the cooked amaranth then it’s just to warm it up with half as much almond milk as cooked amaranth and it’s basically done!

For that little something extra we recommend to top the porridge with a swirl of sweet date caramel, and some gingered pears. But on busy days it’s just as delightful to top it off with something less time consuming like fresh or frozen berries or some crispy seeds – things you can typically find all year round!

Amaranth porridge with date caramel and gingered pears
(2 servings)

1 ½ cup cooked whole amaranth
¾ cup unsweetened almond milk
½  teaspoon ground cardamom
a pinch of sea salt

Gingered pears:
1 pear, diced
¼ cup water
1 teaspoon ground ginger

Date caramel:
5 fresh dates, pitted
¼ cup of water or almond milk
pinch of sea salt

Topping:
¼ cup blackberries
even some sprouts or shoots if you’re feeling adventurous

Heat the cooked amaranth together with almond milk, cardamom and salt. Let simmer for 1 minute until you get a smooth and creamy porridge.

Add the diced pear to a separate pan along with the water and ginger. Cook on medium heat until the pear is slightly golden, softened and the water is mostly evaporated. Using a hand mixer – mix the dates, water and salt to a smooth caramel texture. Divide the amaranth in two bowls and swirl in a spoonful of the date caramel (the rest can be stored in the refrigerator for up to 2 weeks). Top the porridge with the pears and some blackberries, we can even recommend a few sprouts or shoots.

Tip!
Don’t have cooked amaranth around? Of course you could just make the porridge completely from scratch, just pick up some whole amaranth and follow the instructions on the package, but replace the water for boiling with any plant-based drink (i.e., almond or oat milk). ¾ cup of uncooked amaranth becomes two porridge portions.

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Recipes, Therese Elgquist

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Butternut cream with lingon, sautéed mushrooms and kale

A wonderful holiday dish filled with seasonal flavors. Flavors that will sing Christmas carols for your tastebuds. Even more delightful though is that it’s quick and easy and suits everything from a holiday brunch to December lunch or a spot on the Christmas menu!

We love how the tart lingonberries almost explode in your mouth and enhance the sweetness of the butternut squash. How the kale becomes tender and sweet when steamed. And how the mushrooms captivate the taste of nature.

Well after that description it’s time for you to taste for yourself!

And one last thing… We sincerely wish you happy holidays!

Butternut cream with lingon, sautéed mushrooms and kale
4 servings
1 large Butternut squash, at least 2 lbs.
1 teaspoon cinnamon
½ cup of water
½ lb of kale (200 g)
½ cup thawed frozen lingonberries + extra for garnish
500 grams of mixed mushrooms, e.g., cremini mushrooms, portobello, shiitake, chanterelle
4-6 red winter apples
A handful of  fresh parsley, finely chopped
cold pressed canola oil
sea salt and freshly ground black pepper

For serving
cooked lentils, for example beluga and walnuts

Peel, split and remove the seeds of the butternut then cut into pieces. Steam the squash for 15 minutes. (note: tror att ni glömde säga att man skulle skala pumpan i det svenska texten, eller det kanske var mening och det går att bara mixa ner den hel?)

Rinse the kale and remove the thickest parts of stalk then tear the leaves into smaller pieces. When the butternut has steamed for 15 minutes, lay the kale over and allow to steam for an additional 3-5 minutes. Remove the pot from the heat. Be careful of the hot steam when lifting the lid and place the kale into a serving bowl. Drizzle some oil and add a pinch of salt to the kale. Blend the squash, cinnamon and water into a puree. Season to taste with salt. Fold in the lingon.

Cut the apples into pieces (I had the luxury of having a mix of my parents and grandmother’s homegrown apples but most red winter varieties will do). Saute the mushroom in a dry frying pan on low heat. No oil needed since the mushrooms will release their own moisture. When the moisture is gone than you can through in your apples and a little oil. Allow to cook on low heat, until the apples are softened. Season with salt and pepper. Sprinkle with parsley.

Distribute the squash cream on 4 plates. Sprinkle with mushrooms, lentils and kale. Garnish with some extra lingon and walnuts.

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