Recipes, Therese Elgquist

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Smoothie That Tastes Like a Swedish Semla

Today is Fat Tuesday, or “Fettisdagen”, as we say in Swedish. Because it is the last day before the lent (a period of fasting that begins on Ash Wednesday and ends before Easter Sunday), a tradition has developed of eating buns called “semla” in Sweden. During lent, many people commit to giving up certain luxuries as a form of repentance, like eating meat and other gluttony. Well, we guess that’s pretty much what we do every day, ha ha.

Traditionally, a Swedish semla consists of a cardamom-spiced wheat bun which has its top cut off. The bun is filled with a mix of milk, almonds and butter, topped with whipped cream. The cut-off top serves as a lid and is dusted with powdered sugar. Let’s just say, a traditional Swedish semla is fuel for the nasty bacteria in the colon. But if you follow this recipe instead, you don’t have to worry about that. This year, we feel like being a bit more creative, so we skip the bun and use our high speed blender instead.

Smoothie That Tastes Like a Swedish Semla
(2 large glasses or 4 small)

2 fresh dates
0.5 tsp cardamom seeds
2 green bananas
2 tbsp almond butter
1 tsp pure vanilla powder
0.5 cup coconut milk + a few tablespoons of coconut cream for topping
2 cups water

Pit the dates. Use a mortar and pestle to crush the cardamom seeds into a fine powder. Mix all ingredients (not the water) in a high speed blender until smooth and creamy. Add water until you reach the perfect consistency. Pour the smoothie into two large glasses. Whip some coconut cream (easier if chilled) and spoon onto the top of each smoothie, and sprinkle some pure vanilla powder on top.

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Recipes, Therese Elgquist

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Coconut Quinoa with Marinated Tofu, Julienned Vegetables and Lemon

Are you still a sceptic? Or are you ready to give tofu a try, despite its somewhat spongy consistency? Whatever experiences of boring tofu you may have had, this delicious recipe is definitely worth trying. Trust us.

You will be marinating the tofu, and for the best results, try to squeeze all the excess liquid from the tofu before you start. Place the tofu on a plate, between paper towels, and use something heavy to weigh it down (the Bible? a baby? a ceramic garden gnome?). Wait 15 minutes. If you’re in a hurry, feel free to use your hands to speed things up.

Coconut Quinoa with Marinated Tofu, Julienned Vegetables and Lemon
(serves 4)

1 cup white quinoa
0.5 cup coconut milk
1 cup water
1 lb firm tofu (or a regular package)
3 tbsp tamari
2 tbsp cold-pressed sesame oil
2 tbsp fresh ginger
zest from 1 organic lemon
1 large zucchini
1 pointed cabbage
3 handfuls fresh mangold
2 handfuls fresh parsley
2 tbsp cold-pressed olive oil
salt and freshly ground black pepper

For Serving
Sesame seeds, preferably a mix of black and white ones
Fresh cilantro
Organic lemon

Preheat the oven to 212 degrees Fahrenheit (or 100 degrees Celsius). Cut the tofu into smaller chunks and add to a bowl, then add tamari, sesame oil, ginger and lemon. Let rest for at least 10 minutes (longer if you can). Place the chunks on a baking sheet and bake in the oven for 25 minutes. Turn them half way through cooking – don’t forget to set the timer, it’s easy to forget.

Add quinoa, water and coconut milk to a saucepan and cook according to the instructions on the package. Remove from the heat and let rest for 5 minutes. Then fluff it with a fork and let the grains breathe some fresh air.

Make long slices along the side of the zucchini using a julienne peeler*, or a regular one. Shred the cabbage and chop the parsley. Add to a bowl with the mangold. Squeeze half of the lemon and drizzle 1 tbsp cold-pressed olive oil over the salad. Sprinkle some salt. Mix, and put aside.

You’ve prepared the coconut quinoa and the salad, and now it’s probably time to remove the tofu from the oven. Crispy and tasty! Transfer the fluffy coconut quinoa to four bowls, and follow with the salad and the tofu. Sprinkle some sesame seeds, and add a handful of fresh cilantro. Serve with the rest of the organic lemon cut in wedges – this will also increase your absorption of iron from the fresh herbs!

A Julienne What?
A julienne peeler is similar to a potato peeler, but has more space between the blades. It’s a peeler with serrated teeth. You can also say it’s a simpler alternative to a spiralizer. When dragged along vegetables like carrots and zucchini, it leaves you with a pile of ribbons or noodles. An easy way to make vegetable spaghetti!


Shortcuts to delicious tofu?

1 Pan-fry
2 Crumble
3 A guide to tasty tofu

 

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Recipes, Therese Elgquist

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Raspberry Smoothie and Coconut Chia Breakfast Bowl

This is one of our favorite breakfasts, actually a combination of two favorites – and that’s almost always a very good idea. Serving a breakfast like this on a Saturday or Sunday morning is an incredible feeling, and very much appreciated by both family and friends!

We usually sprinkle some of our favorite granola over the finished bowl. But you can of course skip the granola and just add some roasted seeds, nuts, nut butter, dried fruits, or – drumroll – whatever you want.

Raspberry Smoothie
(2 servings)

1 avocado
1 handful organic spinach
1 green banana, cut into chunks and frozen
1 cup frozen raspberries
2 tbsp unsweetened plant-based milk of your choice

Coconut Chia Pudding
2 servings

0.5 cup coconut milk
0.5 cup water
3 tbsp chia seeds
a pinch or two of pure vanilla powder

Mix all ingredients for the coconut chia pudding. Let cool in the fridge for at least 30 minutes, or until thick and creamy. Stir occasionally. Add the ingredients for the raspberry smoothie to a high-speed blender and mix until creamy. Add both chia pudding and smoothie to two bowls. Serve topped with something you like!

You’re more than welcome to follow us on Facebook and Instagram. And buy our first book in English, German, or Polish. And our cookbook in Swedish. And buy professor Bengmark’s Synbiotic15.

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Recipes, Therese Elgquist

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The Best Leftover Soup

Once in a while (or quite often) we find pieces or parts of different vegetables in the fridge. Too small to star as the main character in a movie, but perfect to add to a mixed vegetable soup. On this particular day, we found the following treats in the fridge: 1/2 fennel bulb, 1/4 butternut squash, some garlic cloves, and a small sweet potato. Combined with the crushed tomatoes we also had at home, this turned out to be the perfect leftover soup.

Since it is what it is – a leftover soup – the measurements will vary. The whole idea is to take whatever you have at home and do the best you can. And, the use of seasonings is a creative process. Start with a small amount and gradually add more if needed. It’s much easier to adjust the taste when you start small.

Almost forgot! Further down, we will reveal our best tip for making delicious and extra creamy leftover soups, no matter what vegetables you use. Stay tuned!

The best leftover soup
Servings: unknown

1 yellow onion
1 small garlic clove
1 tsp dried turmeric
1 tsp paprika powder
1 tsp ground ginger
a pinch of chili flakes
1/4 butternut squash
1 small sweet potato
1/2 fennel
water
coconut milk
1 cup crushed tomatoes (or during summer, fresh tomatoes)
1 tsp honey or maple syrup (optional)
cold-pressed olive oil
a handful fresh parsley, or 1 tbsp frozen
1 tsp – 1 tbsp apple cider vinegar
salt and freshly ground black pepper

Peel and finely chop onions and garlic. Pan-fry at low temperature in olive oil, until soft. Add turmeric, paprika powder, ground ginger and chili flakes. Wash and cut the vegetables into chunks. Put all of them in a high speed blender, together with the onions and garlic, and add water until all vegetables are covered, and then about half an inch more

(Sorry, we have to interrupt ourselves here. This is the best tip for making incredibly delicious and creamy vegetable soup. Always water half an inch over the vegetables. Works with every recipe. Such an easy trick!)

Mix until the soup is smooth, but feel free to add some coconut milk to get the perfect consistency. Add parsley, and press the pulse button a couple of times. If you don’t have a blender with heating function, it’s time to move it to the stove. Salt and pepper to taste, add apple cider vinegar and maybe some honey. Serve with topping of your choice, perhaps toasted coconut flakes, hemp seeds, pomegranate seeds or fresh parlsey.

You’re more than welcome to follow us on Facebook and Instagram. And buy our first book in English, German, or Polish. And our cookbook in Swedish. And buy professor Bengmark’s Synbiotic15.

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