I have always loved chocolate! And when I got the idea to add cocoa-powder to the chiapudding – I did so! And it became sooooooooo delicious!
To one serving (well…) you’ll need:
- 2 tablespoons chia seeds
- about 1,5 deciliter liquid – I always use the creamy coconut milk so I had half of that and half water. Later you’ll need a bit more coconut milk.
- a dash of vanilla
- some ginger (optional)
Blend this together and let soak for at least 45 minutes. Stir at least once while soaking so there will be no lumps. After soaking, add – and this might be difficult –
- one heaped tablespoon of cocoa powder – or more if you’re really keen on chocolate
- coconut milk/cream – and that’s the tricky part. NOT. TOO. MUCH.
The cocoa powder soaks up the coconut cream, but since you want this pudding to be rather firm, not rinny, add just a little at a time. Probably you just have to add something like a tablespoon. But if the pudding anyway becomes too rinny, you can always add some more cocoa powder. … hehe… me chocolate lover…
You can, if you want, spice the pudding with f.ex. ginger, cinnamon, chili, lemon zest, orange zest… or anything else of your liking.
Perhaps not all spices at the same time though…
When serving the pudding, put it in a glas, bowl or cup of some sort. Then add:
- Mango cubes
- Drizzle hemp seeds on the top and
- Some extra coconut cream
And ofcourse, you can add any berries and/or fruit.
Only the imagination is the limit!
… and I can share this treat with a friend…
I think this is my overall favorite course. A spicy delicious lentil soup!
Quick and easy to make, tastes really good, makes you satisfied for quite a long time and you can use any kind of vegetables you like – and have at home.
Red lentils are perfect to have handy all the time for a good and nutritious meal. This time I made the soup with fresh fennel and sweet cherry tomatoes.
Here is how it’s done!
- 3/4 to 1 dl red lentils
- Red chili paste, 1/2 teaspoon (1 if you want it more hot)
- some thinly sliced fresh fennel
- 4-5 ripe cherry tomatoes
- Some coconut milk
- Lemon- or lime juice
Fry slightly the chili paste in some butter
Rinse the lentils and add them
Add boiling water
Add the sliced fennel
Cook until the lentils are really soft – 12-15 minutes. Taste the soup! If not soft enough, let it boil a couple of minutes more.
Add the coconut milk
Add the tomatoes cut in halves
Add lime or lemon juice
How about a hot steaming casserole a rainy, windy and pretty cold day? (Summer, uh….!?!?) Here is one of my favorites, and I promise it’s easy to cook. Actually – easier than it is for me to write the recipe… I’m lousy to measure how much of this and how much of that, and then remember afterwards what I used for ingredients. But does that really matter? Experimenting is half the joy of cooking! Isn’t it? Okay! I’ll try to help you a bit on the way. Then you have to use your own mouth. Tasting and seasoning – and eating!
- Kidney beans – you maybe call them red beans
- Plum-, cherry-, or cocktail tomatoes
- A couple of cloves of garlic
- One onion
- Red bell pepper – or why not some green as well!
- Broccoli – I had some left from yesterday, otherwise I would rather have had fresh spinach leaves instead.
- Butter, red chili paste or panang paste (my favorite), tomato paste, some fresh lime or lemon juice
- Salt or some salty spice-mix to taste
You make what the french cuisine call a “Mis en place”!
That is, that you make everything ready for cooking before you cook!
You rinse, measure, chop, cut, slice et cetera, and when you need the ingredient in the cooking – it’s ready to put in the pot!
For this casserole you:
- chop the cloves of garlic, and the onion.
- Cut the bell pepper into thin slices.
- Pour the kidney beans in a colander and rinse them under running water
- Cut the tomatoes in halves or quarters
- Rinse and cut the broccoli into smaller pieces – or rinse the spinach leaves
Than the cooking!
- Melt butter in a frying pan, add chili paste, onion and garlic. Stir and let it fry on medium temperature for about one minute. It should only soften and get a slight golden color
- Add the tomato paste, stir and let fry for just a short while then add the beans.
- If you have tomato puré, it isn’t a bad idea to add this now, and let it all simmer a couple of minutes.
- Add bell pepper, tomatoes and broccoli – let simmer for another minute.
- Season it with salt and lemon juice, and at last add the spinach (if you want that). Spinach should only be warm and kind of soften into the course.
And so – the eating!
… I shouldn’t really have bought these – but… you know! The crispiness!