Tag Archives: Ginger

Chocolate Chia Pudding

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…

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When serving the pudding, put it in a glas, bowl or cup of some sort. Then add:

  • Mango cubes
  • Strawberries
  • 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!

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Weekly Photo Challenge: Spare

… and I can share this treat with a friend…


Smoothie for the afternoon tea

Best served cold!

I don’t think a smoothie should consist of mostly some sweet fruit juice and pieces of sweetest imaginable fruits and berries. That isn’t healthy! That isn’t nutritious! That doesn’t make you satisfied for at least a couple of hours! On the contrary! The huge amount of sugar makes you hungry again even faster!

IMG_1391It isn’t necessary to add milk, yoghurt or ice-cream either – unless you want to, and doesn’t get ill from dairies.

And it isn’t necessary to add extra protein, hamp protein f.ex. – but you can if you want – adding nuts and seeds both gives you good protein and healthy fat. You can use any kind of fruits and berries you like and have available, so this is just my way of inspiring you!

In this smoothie I have:
  • Strawberries
  • Mango
  • A banana – (a must)
  • Some pumpkin seeds, sesame seeds and almonds
  • Sea buckthorn berries
  • Lemonjuice
  • Coconut milk
  • Water
  • And It tastes really nice with some cinnamon or grained ginger in it as well
How to do it!

IMG_1390Puree the fruits and berries in some kind of food processor until smooth.

Add lemon juice, coconut milk and then fill up with cold water ’til you get a creamy beverage.

Or skip the water and eat it with a spoon! Like porridge! I usually do this for breakfast, and also add chia seeds which have been soaking in coconut milk + water and some vanilla for about half an hour* (or more). I don’t stir the gooey chia seeds into the smoothie, just put it on the top. It’s a delicious contrast between the sweet-tarty smoothie and the soft creamy seeds

Well! I don’t skip all the water when I have this for breakfast, I add some since the water helps keeping me satisfied longer. It also prolongs and lowers the effect the sugar has on the blood sugar, and therefore also the insulin respons. I think I without telling a lie, can say the water lowers the rate of GI**.

Sour, tarty ingredients lowers the GI. Weather you use lemon, apple cider vinegar or other sources. Use it either in what you cook, or drink lemon water. UUPS!!! Not sugary lemonade! Just plain water with lemon juice or apple cider vinegar added.

*I tablespoon chia seeds to 1/2 dl coconutmilk and 1/2 dl water. I always buy the creamy, more fatty coconut milk, therefore the water. I have also tried almond milk which is equally delicious! But I make the milk myself. Almond milk from the store,  are mostly only water. Colored water. Read the labels!!!!! Not much almonds in there!

** GI = Glycemic Index – the rate of how fast different kind of food raises the blood sugar. White bread is set to 100, faster food = a higher digit, the more slowly the blodsugar rises, the lower digit.

 


Sunset Mulligatawny

MulligatawnyIf it is essential for a mulligatawny soup to be made up with chicken and or chicken broth, this is just a curry soup! In other words – a vegetable Mulligatawny!

In the matter of fact, it’s not just a curry soup but also a soup inspired from the ayurvedic kitchen – Kitcharee. A course based on split mung dal, basmathi rise and those specific spices: ginger, cumin, coriander, turmeric, fennel, fenugreek – and some others things…

I have also been inspired by the soup d’jour’s I’m having monday to friday. A treat I very much enjoy. This soup, however, I have cooked myself and I’ve chosen the Kitcharee style since it’s very healthy.

My oh my Mulligatawny

  • 2/3 dl basmathi rice
  • 1/2 dl red lentils
  • 1 teaspoon yellow curry (I cheated here)
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/4 dl finely chopped fresh fennel
  • 1 clove of garlic – finely chopped
  • 1/2 – 1 teaspoon of freshly grained ginger
  • 1/2 – 1 litre Varm vegetable broth – or chicken broth
  • Some creamy coconut milk (optional)

Rinse the rice until the water is all clear; do the same with the lentils in another bowl and watch out for small stones that might hide among the lentils.

Melt some butter and fry gently the spices, take care they won’t burn.

Add the rice and the lentils, stir for a short while and then add the broth – about 1/2 litre at the beginning. While cooking you’ll have to add more until you get the thickness of the soup after your liking. Anything between porridge and bouillon is possible.

The soup has to cook long enough to make the rice and the lentils totally soft – and then at least 5 minutes more. A real kitcharee is cooking for quite a long time.
Mix with a blender until all is puréed, and season it to taste with lemon juice (and coconut milk if you like)

Serve with roasted pumpkin seeds.cropped-mulligatawny1.gif