Tag Archives: Lemon

Two days

Two days have gone with this new way of eating and I feel good!
Actually very good!

The first meals I had with this low-fat/no-animal-food, I was hungry sooner after eating then I was used to. But with more beans and starch – like rise or quinoa – I keep satisfied even longer than I used to.

Dinner to night – a warm quinoa chickpea sallad.

I warmed this in a frying pan – without oil or butter. ūüėÄ
  • Some red bell pepper – diced
  • One tomato – diced
  • Maize
  • Green peas
  • Chickpeas
  • One small clove of garlic – finely chopped
  • Quinoa – cooked yesterday
  • Some lemon juice, and lemon pepper – (take it easy on that one)
  • Some oregano and parsley
  • Had to have a pinch of seasalt as well

Just toss the ingredients around in the pan until everything is nice and warm – it doesn’t have to be actually cooked. Other then the quinoa and the chickpeas of course, and that you can do beforehand and store in the fridge or freezer until you need it.

Finally! Serve on a bed of green leaves.

*

Also it feels so calm and well-balanced in my stomach, and it defininetely is okay for me now to eat oats again. I’m so glad about that, since it simplyfies my eating a lot. In bread and cakes, porridge, m√ľsli. It’s so good and it so benefits the body.
The trickiest is to get used to not use any oil or butter. But not worse than I can handle it.

I’m so glad I got the impuls to do this finally – not only think I ought to do something about my eating habits, and also glad for my decision to actually follow this through. ūüėÄ

Thanks also to the pep I get from visiting sites, and watching movies and videos on Youtube that help me learn more, and keep me going for this,

Movies that you can watch on Netflix are f.ex:
  • Forks over Knives;
  • Engine2Kitchen rescue;
  • What the Health;
  • Foodmatters;
  • Fat, Sick and nearly Dead, 1 and 2;
  • Cowspiracy
  • and more…

Chocolate waffles

A filling, satisfying, delicious breakfast. A treat for a cloudy day or a happy occasion
I bought myself a waffle iron at the spring-market at church this Saturday, and since then I have been experimenting.

The first I did, was to use at as a toaster. Had some bread lying around that could need a bit of crispiness.
Then it was waffles.

These ones I had yesterday for breakfast. Chocolate-waffles.

  • The flour: about one third each of chickpea-, coconut- and rice-. ¬†Maybe a little more rice flour. For my 2 waffles – roughly 1 decilitre altogether.
  • About half a tablespoon of psyllium seeds and chia seeds – each.
  • About 1/4 teaspoon of sugar and some lemon juice – to help the 1/4 teaspoon of¬†baking powder.
  • And some oil. Not too much – not too little! It mustn’t be greasy, and it mustn’t be dry. I guess… about 1 – 2¬†tablespoons.
  • And then of course cocoa powder and a hint of salt. And the more you like cocoa the more you add. I had 2 BIG tablespoons in my waffles.
  • Water! Or any other liquid of your choice. Almond milk is another suggestion.

Coconut flour takes quite a lot of liquid, and so does psyllium seeds. I used about 1,5 decilitre of water. The batter should be thick byt yet somewhat runny.
This gave me 2 waffles. A bit small… but quite enough.

And to this I had chia seeds soaked in coconut milk and some vanilla and a dash of lemon juice; some strawberries; a couple of cubes of mango; and a small banana. Couldn’t resist some extra coconut milk on top of it all.

And today I had the same – but with cinnamon instead of cocoa.
It was so delicious I could almost die!!!! And I was comfortably full for several hours!

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Red Lentil Soup with Chili, Fennel and sweet Cherry Tomatoes

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.

lentil soup tomato

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
  • bouillon
  • 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 

Enjoy! ūüėÄ


The last Ice cream of summer

Ice cream made of strawberries and a banana. Mix while frozen of course. And make it quick!¬†Otherwise it won’t be this creamy delicious saturday afternoon treat.¬†(But a¬†smoothie is also nice)

Hidden inside: goji berries which becomes crunchy, walnuts and some freshly squeezed lemon juice. I wish I had had some dried cranberries left in the cupboard to hide inside as well. Gives a lovely gooey chewey and a bit tarty pinch to the sweetness of the strawberries.

On top – sea buckthorn berries and some extra walnuts.

Enjoy!

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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 Рthe 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.

 


Kidney bean casserole

Hi there!

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!

Ingredients!

  • IMG_5303Kidney 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

 Preparations

IMG_5302You 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:

  • IMG_5299chop 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!

  • IMG_5306Melt 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 pur√©, 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!

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… and

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… ¬†I shouldn’t really have bought these – but… you know! The crispiness!


Chili, tomato & coconut soup

And red lentils of course…

OKAY!
So at last I seem to wake up again from my… whatever…. and started to cook a little more proper again!
And the first course I post here¬†is a RED LENTILSOUP!!!!! Am I crazy or am I crazy? Haven’t I made enough red lentil soups already????

OMG!!!!!!!! ¬†And oh gosh….
But admit they are really tasty and full-filling, and so easy to cook! I think I’ll never get tired of red lentilsoups!

You can take any amount of ingredients as you wish.
1/2 to 1 deciliter unboiled dried red lentils per servings, which you thoroughly rinse under streaming water, while you at the same time let a kettle of water heat up until boiling.

Then you gently fry some butter with chopped garlic, finely sliced onion and some red curry paste, add a squeeze of tomato paste, stir for a while until the butter takes a dark orange color from the tomato paste and the curry paste, then add the lentils and boiling water.

Let this cook until soft, and if necessary add more water.

I always use these cubes of concentrated broth for seasoning, but you can use any kind of all-spice or plain salt as you wish. I’m not too fond of herbs in my soups – well maybe sometimes depending on the soup – but if you like it! Use it!

But! Mostly I add vegetables in my soups! This time I added broccoli, chopped pieces from the stem actually, red bell pepper and small plum tomatoes. At the end I also added some fresh baby spinach and some quinoa I had cooked the day before.

And yes of course! A big dash of creamy coconut milk, and a smaller dash of fresh lemon juice. Taste the soup to be salty, spicy and tangy enough Рand then enjoy!

So a little bit more effort I did put into cooking this soup, after all. ūüėČ

chilitomato

 


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