Tag Archives: Pumpkin seeds

Salad for lunch is a must

I really missed it yesterday – afterwards – not having salad for lunch. Though the Kitchari was really nice at the time I ate it.

So today, back to normal. Kidneybeans, quinoa, a beetroot,  kale… and more…



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.


Thin Crisp bread with seeds


You might call this biscuits instead, but the important thing is that it is crisp and thin and full of seeds!
When I made this I had no rolling pin, so I didn’t get it as thin as preferable. But it still tasted delicious, even though it wasn’t quite as crisp as it could  have been.
I was thinking about Raw Food and the nutritious values of this bread. After all, could “roasted” seeds be as nutritious as fresh ones? But then I decided it didn’t matter. Variety in the diet is necessary! 😉

And "dl" stands for decilitre...

This is how it’s done!

  • 1 dl almond- or maize flour – or half-half
  • 1 dl sunflower seeds
  • 1 dl sesame seeds
  • 1 dl pumpkin seeds
  • 1 dl linseeds
  • 1 tablespoon psyllium – not the whole seeds, the grained ones
  • 1/2 teaspoon salt
  • 1,2 dl oil with a neutral taste, organic rapeseed oil is perfect
  • 2 dl water, boiling hot

There are several variations of recipes for this kind of crispy bread, but one thing is in common. They need to be rolled as thin as possible, and then baked in low temperature for a fairly long time. 

  • Heat the oven to 160 C
  • Mix thoroughly all the dry ingredients.
  • Add oil and the hot water. Stir until the dow becomes kind of jellyish.
  • Roll the dow between two sheets of baking paper on a oven tin into a thin cake covering the entire paper. Remove the upper paper.
  • Bake in the middle of the oven for 75 minutes. Check once in an while so it won’t be burnt. Let the bread cool off and then break it into pieces.

When ready and cool – keep the bread in a dry place so it will stay crisp.

I thought 75 minutes seemed to be a very long time. My bread was baked for 60 minutes and became a little bit too dark. Maybe due to my oven.

The point is to bake the bread long enough to get it dry and crispy. I have seen other recipes recommend 45-60 minutes baking-time, and temperatures 150-175 C. Testing testing in other words!

But it’s worth while! AND! It won’t last for long anyway. It’s too delicious!