Recipes, Therese Elgquist

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The Perfect Beach Smoothie

Smoothies are the perfect food on-the-go. Also, there are countless variations – from chocolaty and (naturally) sweet, to hearty power smoothies that keep you full for hours. This is a filling smoothie that will satisfy even the biggest appetites, and we love it. For a nice, cool treat on a hot summer day, don’t forget to add the frozen berries.

Ok, enough talking for today. Let’s get down to business. In only 6 minutes and 40 seconds, you will have a delicious, pink and creamy smoothie in front of you. Or to bring to the beach. Good luck!

The Perfect Beach Smoothie
(serves 4 – or 2 if you’re starving)

4 medium-sized beets
1 fennel bulb
almost 2 cups frozen berries
1/2 cup whole grain buckwheat, soaked for 8 hours
2 handfuls baby spinach
1 handful fresh mint leaves
1 organic lemon, juice + zest
3 cups plant-based milk of your choice

Remove the tops and the roots of the beets, and wash them thoroughly (to preserve the nutrients and the flavor, keep the skin intact). Drain and rinse the buckwheat until the slimy coating is gone.

Add all ingredients to a high speed blender, once or twice depending on the size of your blender. Mix until smooth. We like our smoothies thick, but if you don’t, feel free to add some extra water or plant-based milk. Add to a thermos or vacuum flask if you want to keep your smoothie cool on the move. Yummy!

Soaked buckwheat?
We usually soak whole grain buckwheat in water with some apple cider vinegar (2 cups water/1 Tbsp apple cider vinegar). Why? Soaking helps to break down hard-to-digest components of the grain and at the same time, helps to release highly beneficial nutrients. For best results, don’t forget the apple cider vinegar.

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Recipes, Therese Elgquist

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Eggplant Rolls Stuffed With Tomatoes and Bell Peppers

Eggplant rolls are a great appetizer or pre-dinner nibble, and the most perfect addition to the summer buffet. Eat on its own or serve as part of a tapas dinner. Everything works! For extra hungry guests, add some white beans or chickpeas to the filling. Don’t hesitate to play around with the recipe!

Eggplant Rolls Stuffed With Tomatoes and Bell Peppers
(serves 4-6 as an appetizer)

4 eggplants
a handful arugula
salt and freshly ground black pepper

Filling
2 organic bell peppers
2 medium sized tomatoes
2 small garlic cloves
0.5 cup sunflower seeds
2 Tbsp cold-pressed olive oil
2 handfuls fresh parsley
salt and freshly ground black pepper

Take out all ingredients: tasty eggplants, spicy arugula, organic bell peppers and delicious tomatoes, garlic, sunflower seeds, olive oil, fresh parsley, salt and black pepper. Such a great bunch of veggies and they go so well together. Yummy.

Wash and thinly slice the eggplants lengthwise. Put the slices on a baking sheet, add some salt and pepper and let rest for 15 minutes. Then soak up the extra liquid with paper towels. Steam the eggplant slices for 2 minutes, and put them on a plate. Let cool completely.

Cut the tomatoes in half and scoop out the seeds with a spoon. Cut the top off each bell pepper and remove the seeds in the middle. Roughly chop tomatoes and bell peppers, and set aside. Peel and chop the garlic. Add bell peppers, tomatoes, garlic, sunflower seeds and olive oil to a high speed blender and mix until well blended, but not too smooth. Add the fresh parsley (save some for garnish) and pulse a couple of times to combine. Add salt and freshly black pepper to taste. For a creamier texture, add some extra olive oil.

Place a spoonful of stuffing, some parsley and arugula at the end of an eggplant slice. Roll up the stuffing in the eggplant, and place the roll on a large plate. Repeat for all slices.

Voilà! Garnish with fresh herbs and serve. Bon appétit!

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Recipes, Therese Elgquist

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Broccoli and Zucchini Soup With Yogurt Swirl and Furikake

We have so much fun going on and we feel like we’re constantly running out of time. Luckily, this soup is quick and easy to prepare. With a little help from our best friend in the kitchen, the high speed blender (and of course, Therese Elgquist), it can be done in under 10 minutes. Yay!

Broccoli and Zucchini Soup With Yogurt Swirl and Furikake
(serves 4)

1 Tbsp cold-pressed olive oil
1/2 bunch spring onions
1 garlic clove
3 cups water
1 broccoli (approximately 250 grams)
2 zucchini (save a small piece for garnish)
2 large handfuls baby spinach
1 handful fresh cilantro (save some for garnish)
1/2 cup oat cream or coconut cream (if you want a creamy soup, otherwise add more water)
Salt and freshly ground black pepper

For serving
Plant-based yogurt (for example oat yogurt or coconut yogurt)
Furikake (a dry Japanese seasoning with sesame seeds and seaweed)

Clean the spring onions and the garlic. Rinse all vegetables and cut the top and the bottom off the zucchini. Cut the zucchini and the broccoli into pieces, then place all ingredients in a a high speed blender. Mix until smooth. If the soup is too thick, add some more water. Use the cooking programme for soups if there is one, otherwise gently heat the soup on the stove until lukewarm. Transfer to bowls.

Cut a small piece of zucchini (if you remembered to save it from the blender) into cubes and add to the bowls. Then drizzle some yogurt and sprinkle cilantro and furikake on top.

How to make furikake
It’s as simple as mixing together ingredients and putting them in a jar. Mix black sesame seeds with the same amount of unhulled sesame seeds. Add unsweetened nori flakes (dried seaweed). If you can’t find unsweetened nori flakes, use regular nori sheets (just mix them in a blender). Add salt to taste.

Like this, for example:
3 Tbsp black sesame seeds
3 Tbsp unhulled sesame seeds
2 Tbsp nori flakes
2 tsp salt

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Photo, Therese Elgquist. Editing, Sofia Törnqvist.

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Recipes, Therese Elgquist

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Roasted Cauliflower with Lightly Mashed Green Peas and Apple Sauerkraut

It’s time for one of our favorites, roasted cauliflower. It can be served as a light lunch, be part of a buffet or, if you’re very hungry, with some fresh tomatoes and avocado. Food prepping is always a good idea, and it makes cooking so much easier. Make some extra wild rice and store in the fridge for other dinners later this week. You can thank us later.


Roasted Cauliflower with Lightly Mashed Green Peas and Apple Sauerkraut

(serves 4)

1 big head cauliflower
1 lb frozen green peas
5 Tbsp homemade pesto*
Almost 1 cup wild rice (or 2-3 cups when cooked)
Fresh basil
2 Tbsp cold-pressed olive oil
Salt and freshly ground black pepper

Apple Sauerkraut
1 cup sauerkraut
1 red apple

Preheat the oven to 212° Fahrenheit, then take out all the ingredients and a baking sheet.

Defrost the green peas, and mash them gently with the pesto. Add salt and freshly ground black pepper to taste.

Remove the biggest outer leaves from the cauliflower and cut them into pieces. Put them together with the smaller leaves in a bowl and add some olive oil. Cut the cauliflower head into slices, sprinkle with olive oil and spread out into a single layer on the baking sheet. Roast until tender, approximately 45-60 minutes. Add the leaves during the last 15 minutes.

Spread wild rice and pesto peas over the cauliflower.

Shred the apple against the largest teeth of a grater and toss together with the sauerkraut. Serve with the rest of the veggies. Don’t forget to sprinkle fresh basil on top.


* Homemade pesto

Use a blender and mix 2 large handfuls of basil, 0.5 cup pumpkin seeds, 1 small garlic clove, 0.5 cup olive oil and 1 tsp apple cider vinegar. Add salt and freshly ground black pepper to taste.

 

Eh, wild rice?
Wild rice is really a grain and it’s called rice mainly because of appearance. It has a nutty, earthy flavor, and is high in protein, fiber and vitamins. To cut down on the cooking time, It’s beneficial to soak the wild rice in lots of water and 1/2 Tbsp unfiltered apple cider vinegar overnight prior to cooking. Soaking also renders the nutrients more digestible and easily assimilated. Awesome, right?

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