buckwheat - vegetarian recipes

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buckwheat vegetarian recipes

Pumpkin & Kale Salad + Just Married!

November 9 2017 Green Kitchen Stories 

Pumpkin & Kale Salad + Just Married! Hey guess what, we just got married! In a beautiful greenhouse in Rosendal’s Garden in Stockholm, surrounded by our closest family and friends (+ ALL their kids) and accompanied by live jazz music and gorgeous food. Even though I proposed to Luise in the back of a campervan on New Zealand almost three years ago, we pulled this wedding together - from idea to I do - in less than five weeks. With three young kids, constantly overflowing mailboxes and an unhealthy always-need-to-be-in-control tendency, we realized that if we don’t do a quick and spontaneous wedding we probably won’t get hitched until we are retired. So instead of our dream wedding going on for three days and nights in the Italian country side, we aimed for an informal and cosy autumn gathering in one of our favorite Stockholm locations. It turned out so much better than we could ever have hoped for and we are now officially mr and mrs. We let the chefs at Rosendal take care of all the food (which was a huge relief). Our only instructions for the lunch buffet (lunch is much easier if you want friends with kids to attend) was that we wanted hearty salads and food roughly in line with our own philosophy. Typically, we didn’t get any photos of the whole buffet table, but there were roasted vegetables, butter tossed potato and chanterelles, slaw with pickled mustard seeds, hummus, sourdough bread, sauerkraut, a goat’s cheese salad with shredded beets, herb sauces and lots and lots of cake. All seasonal and local, pretty decorated with fruit and flowers. And so good! Another salad that they prepared was made with roasted pumpkin, cavolo nero and buckwheat and we have recreated our own version of it here below. We never got the exact recipe from the chef so this is a pretty loose interpretation of how we remembered it (after a couple of glasses of champagne). We are sharing that today along with a few snaps that David’s sister took at the wedding. Forget everything I’ve previously stated about marriage. This was fun! And I feel damn fortunate to marry the most beautiful woman I know. Lots of love from us! The kids were more interested in the fireplace than the camera ... These two guys were so good! Send me an email if you need Chet Baker-style jazz musicians in Stockholm and I’ll forward their contact info.        This is a gorgeous and rustic recipe perfect for this season. It would also be ideal for Christmas, maybe with some cinnamon added to the dressing. One of the things we really love about this is that you don’t need to peel the pumpkin (which always is a hassle), just cut into wedges and you can even keep the seeds on. Some of the seeds might get a little burnt but the one hanging on to the slices add a nice crunch. We cover the pumpkin wedges in dressing both before and after roasting to give them a delicious coating. Roasted Pumpkin Salad with Cavolo Nero & Buckwheat Serves 4 1 Hokkaido squash, Kent pumpkin or other small winter squash/­­pumpkin variety 200 g /­­ 4 cups dinosaur kale (cavolo nero) or regular kale, thick stems removed  1 cup /­­ 250 ml /­­ 170 g raw buckwheat groats, rinsed Dressing 125 ml /­­ 1/­­2 cup olive oil 3 tbsp maple syrup 1-2 lemons, juice + zest 1 cm /­­ 1/­­2 inch fresh ginger, finely grated Sea salt & pepper To serve Pomegranate seeds 1/­­2 cup /­­ 75 g toasted pumpkin seeds 1/­­2 cup /­­ 150 g feta cheese Set the oven to 200°C /­­ 400°F fan mode. Divide the pumpkin in half and then cut it into wedges. Leave any seeds that are hanging on to the wedges and discard the rest. Stir together the dressing, taste and adjust the flavors. Pour about half of it in a bowl and toss the pumpkin slices in it (keep the remaining dressing in the bowl). Place on a baking tray and roast for about 25-30 minutes. We like it a little burnt towards the edges. When roasted, carefully loosen the wedges from the tray and brush them with the remaining dressing in the bowl. While the pumpkin is roasting, cook the buckwheat groats in 2 cups water for 7-8 minutes until soft but not mushy. Drain any remaining water and leave to cool off a bit. Add the remaining half of the dressing to a large bowl. Tear the kale leaves into smaller pieces, place in the bowl and use your hands to massage them until they soften up. Add the buckwheat to the bowl and toss so it’s all mixed. Arrange the kale and buckwheat on the tray (or a serving plate) together with the pumpkin wedges. Scatter with pomegranate seeds, pumpkin seeds and crumbled feta cheese. Enjoy! Wedding photos by Johanna Frenkel.

Beginner’s Guide to Asian Noodles

September 8 2017 VegKitchen 

Beginner’s Guide to Asian Noodles Here’s a beginner’s guide to Asian noodles, which are easy to find these days. Ten years ago, soba, udon, bean-thread and rice stick noodles, among others, were rare finds. Now, many well-stocked supermarkets carry these authentic noodles. Here’s a brief lexicon of the most commonly used varieties. Shown above, Udon Noodle Soup with Crisp Vegetables. Buckwheat […] The post Beginner’s Guide to Asian Noodles appeared first on VegKitchen.

Tempeh Tacos with Raw Cashew Queso

September 6 2017 My New Roots 

Tempeh Tacos with Raw Cashew Queso I have to start by saying how incredibly moved I was by the comments on the last post, and the emails I received from you guys - a deep, heartfelt thank you. I knew that opening myself up would spark a lot of conversation, but I never imagined the impact it would have, not only in regards to the incredible outpouring of support, but for sharing your own stories and struggles. Time and time again I am reminded of the power in vulnerability and open communication. I feel truly blessed to have a community of conscious and loving readers, and that we can all share our journey with one another. That is what makes us stronger, and certainly healthier human beings in every sense of the word. Before I dig deeper into what Ive been doing to eat for balancing my hormones, Id like to just follow-up with the topic of orthorexia. Many of you expressed surprise at my struggles, thinking that because I do what I do, I must have had it all together. The truth is I thought that I did have it all together for a very long time, and creating My New Roots has been the most powerful catalyst in my healing. For the last decade, Ive felt very grounded in my choices and excited to celebrate them with you. But like I mentioned in the last post, the experience of changing my diet has brought back many of the challenges, dark thoughts and feelings that I had convinced myself were gone forever. Putting new restrictions on myself made me to put food into good and bad categories. This probably doesnt sound so terrible, but like I said before, this is a slippery slope into full-blown disordered eating for me. I see now that there is an incredibly fine line between caring about what I eat and caring too much. I believe that my relationship to food is something that I may have to keep in check for the rest of my life, or at least as long as I choose to use it as a tool to become a healthier person (so, like, forever). In the last four months of tuning into what I need right now, and eating more consciously, Ive really experienced a positive difference in how I feel, which is the biggest reward anyone could ask for! But Ive also had bad days where I wasnt prepared, and suddenly being at a wedding or a birthday party, or out for dinner with friends without much to eat in the good category, wasnt so rad. My blood sugar would crash, Id feel desperate, totally out of control and the voices would come back. What Ive learned from these experiences is that I need to be as prepared as possible in these situations, but if I can’t, I simply have to let go. I cannot control everything and I cannot always be prepared, but that in order to move forward, I have to maintain flexibility, and stop being so darn hard on myself! I firmly believe that there is more strength in being fluid and forgiving, than rigid and judgmental. I am just a person, after all. Since many of you were curious about the connection between food and hormone balance, Id like to discuss it in more detail, and share what Ive been doing to keep these miraculous chemicals in check, and keep them working for me, not against me! Upping my fat and protein intake – but especially fat Fats are an essential part of a healthy, well-balanced diet, and they are especially important for hormone balance. Fats actually create the structural components of hormones, and cholesterol specifically is responsible for our reproductive hormones; estrogen, progesterone and testosterone. The type of fat you choose however, is critical to achieving a positive effect, as the ones you consume become the building blocks for your hormones. Saturated fats like coconut oil, butter and ghee, and monounsaturated fats like olive oil, nuts, eggs, and avocados are excellent choices and should be consumed responsibly every day. Cut back on or eliminate corn, canola, sunflower, safflower and soybean oils, and replace them with the aforementioned instead. Ive also increased my protein intake, and consciously replacing more high-carbohydrate foods with more protein-rich foods such as tempeh, hemp, sprouts, activated nuts, eggs, and quality protein powder has really made a difference in stabilizing my energy levels and appetite. Getting enough protein on a vegetarian diet is totally possible, but I find that if Im not really paying attention, I can dip below the ideal 45 grams a day. Loosely (not obsessively) keeping track of my daily intake of protein has helped me feel my best. Keeping my blood sugar stable It may seem totally unrelated, but blood sugar and hormones are in fact inextricably linked. One of the main functions of the endocrine system (the system that creates and transports hormones in your body) is delivering glucose to your brain, muscles, and heart. So if anything in that process isnt working properly, than mismanaged blood sugar is the inevitable result. But whats worse is that it creates a cascade effect whereby none of the other parts of your endocrine system will work either. Sheesh! Walking the line between high and low blood sugar is something that Ive really been focusing on lately, and its working well, but it is an ongoing process that takes some getting used to. Including more fat and protein in my diet has been a game-changer for me, since those macronutrients digest slower than carbohydrates - even the complex ones from things like sweet potatoes, quinoa, and chickpeas. I try to eat a large and protein-rich breakfast within an hour of waking up (after the lemon water, of course!). Lunch is where I get the majority of my calories since that is when I need the most energy. I like eating roasted vegetables, avocado, eggs, and sprouted pseudo-grains like quinoa and buckwheat. I snack in between meals when Im hungry, but instead of reaching for a slice of rye bread or a rice cake, Ill have veggies with a high-fat dip, or a handful of my Maple Cinnamon Grain-free Granola. Dinner is mostly grain-free these days and I stick to salads, soups and stews. I go to bed no longer than four hours after dinner so that Im not hungry right before I hit the pillow. Then I like to have a break of about 14 hours between dinner and breakfast the next day, as my digestion does well on the rhythm of intermittent fasting. Eating more vegetables (and less bread a.k.a. DUH) I almost always had a couple slices of rye bread at lunch. Not that there is anything wrong with doing so, but Ill admit to feeling pretty foggy-headed afterwards. And because it filled me up so much, I had less room for veggies. Now Im prepping raw and cooked vegetables ahead of time and keeping them on hand specifically for my big lunches. Some favourites to roast in the oven are cauliflower, sweet potato, pumpkin, red onion, zucchini, tomatoes, and broccoli. Ive also started cutting up a big plate of veggie sticks in the early afternoon, before I even get hungry, so that it is there and waiting for me - no excuses. Right before diving in I douse it in freshly squeezed lemon juice, Maldon salt and Aleppo pepper. Its honestly delicious. I dont have to tell you that vegetables are full of filling fiber, replenishing phytonutrients, and yes, protein. Especially dem green ones. Eat more plants. Habits + meal prep I think this was the other big hurdle for me when it came to changing things up with my eating habits. I knew that if I was going to start eating food differently, Id have to start preparing food differently too - and a lot more often. I already spend a lot of time in the kitchen (obvi) and I love it, but I am also a person who likes to spend her non-work hours away from the cutting board. Eating this way admittedly does take more time, and makes it more challenging to eat out, or just grab something on the go. Coming to terms with this was challenging, but Ive realized that I have to dedicate more time to my diet if I want to be successful. No matter how you slice it, meal preparation is a very big part of sticking to your goals, whatever they may be. Of course there are times when its just not possible to do, and divergent days are fine, but the majority of your food youre should fall into the category that helps you feel your best, however you define that. Instead of prepping one day a week, which I know a lot of people like to do, I actually prefer to pepper it throughout the week in a way that is a little more fluid for me. If the Life-Changing Loaf of Bread is in the oven for instance, Ill chop up a bunch of veggies, and put them in too. If Im washing greens for a salad, Ill do all of them so that theyre ready to chuck into a smoothie on a whim. Lee from Americas Fat Balls have also been a super snack these days. And like I mentioned before, having fresh veggies washed and sliced up for afternoon cravings is very helpful. I can prepare two or three days worth at a time and keep them in the fridge. Mindset Instead of looking at food in terms of good and bad which I think is a dangerously judgemental way to categorize what were eating, I like to say yes to certain things, and the others fall into the not-right-now basket. For instance, I love brown rice to the ends of the earth and back, but Im not eating it right now since it doesnt make me feel all that great. And just because Im not eating brown rice these days doesnt mean I’ll never eat it again! This leaves room for flexibility and creates a far more sustainable way to look at ones diet. Isn’t it relieving to know that if you are out for dinner and there’s only rice for example, that you could potentially eat it and not beat yourself up? Ahhhh…did you feel that?! What a relief, eh? Tomorrow you’ll get back on the horse, no big deal at all. Making changes should be fun, and keep those labels for tin cans! You’re a fluid being, ever-changing, so make space for that in your meal planning too. Self-care routine, stress-reduction, exercise, and sleep I used to see self-care as something that only people with time have. Well, after totally hitting the wall a while ago, I realized that it just has to be a priority, respected as a part of a holistic approach to health, and something to actually schedule in the calendar. Staying active, sleeping, and treating myself to some yummy stress-reducing activities like spending time in nature, bodywork, and cooking (go figure) keeps me feeling happy and relaxed. Squelching stress doesnt happen by accident: it is truly a daily practice and something to be mindful of. Listen to yourself. How can this moment be juicier and more relaxing? Its fun to love yourself! Keeping stress levels low means that your body will be relaxed and not producing hormones that should only be reserved for emergency situations. Cortisol is a stress hormone released by the adrenal glands. Every time we experience a stressful situation we secrete this hormone into the blood stream so that our bodies can deal with the stressor at hand. Although cortisol is our friend in acute situations, our systems arent designed to be pumping it out round the clock as we juggle and struggle with backlogged emails, fussy kids, and traffic jams. This is why chronic stress is so detrimental to our bodies: prolonged, elevated cortisol levels wreak all kinds of wrong inside of us, raising our blood pressure, causing unwanted weight gain, exhaustion, anxiety, impaired brain function, and weakening the immune response. All the more reason to take self-care seriously, and do the things you love more often. Its actually healthy. Sleeping 7-9 hours a night is another non-negotiable. Getting enough sleep helps us to control our cortisol production, balance our blood sugar, and put us back in line with our natural circadian rhythm. Turning screens off an hour before bedtime will help signal to your body that it is in fact, night time. Create a relaxed, cozy environment and spend the last hour before bed reading, stretching, or meditating. I still struggle with this one, as I love looking at Instagram right before turning out the light, but Im becoming more mindful and doing my best. Required Reading There are a few really amazing books out there that I recommend every woman reads, whether or not you’re seeking advice on a particular health issue. Understanding our bodies and cycles is the first step in helping ourselves become healthier, stronger, more connected women. Woman Code by Alisa Vitti has been hugely educational and supportive for me. Her book is a guide to figuring out what the heck is going on inside you, and how to correct it through diet and lifestyle. I appreciate her easy-to-understand language and humour in this book, because let’s face it: nothing is very funny when you’re hormones are raging! The Complete Natural Medicine Guide to Women’s Health by Dr. Sat Dharam Kaur has been and continues to be another excellent resource for me. This book is more of an all-round toolkit for lifelong health and healing, than specifically about hormone balance. I love the holistic approach to all conditions, and inspiring programs to get us back in touch with our natural cycles in connection to the earth. The third book I recommend is Hormone Balance by Carolyn Dean. Dean is a naturopathic doctor that utilizes both traditional and alternative solutions to help readers rebalance their hormone levels. Her writing is engaging and inspiring, and this book is full of ways for women to achieve greater overall health. Oh man, I havent even talked about the tacos yet! So. I got the idea for these this past summer when I was chopping up tempeh to replace ground beef with in a tomato sauce for pasta. It turned out so meaty, satisfying, and delish that I thought I could perhaps take that same idea, spice it up a little differently, and serve them in a taco. Woot! I knew that grilled veggies and red cabbage would help cut the richness, but that I would also need a boss sauce to put them over the top. During one of my retreats I made a raw queso in our cooking class and everyone went wild for it. It seemed like a natural fit! Topped with some lime, avo, pickled red onions, and cilantro these were the best tacos Ive ever had. Ever. Ever. And Ive had a lot of tacos. I know some of you are going to ask about the corn tortillas and probably remind me that corn is a “grain”. Yes, I am aware of that, and I’ll remind you that I am not grain-free, just cutting way back. I stick mostly to pseudo-grains and make sure they are soaked prior to cooking, and enjoy a treat like this once in a while. I only purchase tortillas made with sprouted corn, or from corn that has been nixtalmized (that topic is a whole other blog post!). I buy my corn tortillas from Hija de Sanchez here in Copenhagen. Their tortillas are made fresh daily using nixtamalized corn imported from Mexico, so they taste unbelievably good. Of course taco fillings are important to a good taco, but the tortilla quality should not be overlooked! It makes the dish. Go find the good ones.     Print recipe     Tempeh Tacos with Raw Cashew Queso Serves 3-4 Tempeh Taco Meat 250g /­­ 8.8oz organic, non-GMO tempeh 1 medium red onion 4 cloves garlic 1 Tbsp. coconut oil or ghee 1 tsp. ground cumin 1/­­2 – 1 tsp. chipotle or smoked hot paprika, to taste 2 Tbsp. tamari 2-5 Tbsp. water, as needed Grilled vegetables 1 medium zucchini 1 medium red onion 1 red bell pepper 1/­­2 tsp. fine sea salt 1 tsp. ground cumin a couple pinches of cayenne, if desired 12 small corn tortillas (try to find organic, non-GMO if possible) 1 batch Raw Cashew Queso, recipe below Optional add-ins: 1 ripe avocado 1 small bunch cilantro pickled red onion or thinly sliced red onion shredded red cabbage tossed with a little salt and lime juice limes for serving hot sauce Cooking and assembly: 1. Start by making the Raw Cashew Queso (see recipe below). 2. Heat your grill or barbecue to medium-high. If not using a grill, simply cook everything in a skillet on the stove. 3. Finely chop or crumble tempeh into whatever size appeals to you (mine were rather small to mimic ground beef). Set aside. Mince red onion and garlic. Set aside. 4. Soak wooden skewers in water while you prepare the vegetables, or longer if you remember. If using metal skewers, skip this step. 5. Wash and cut the zucchini and onion into rings, the peppers into chunks. Place in a large bowl and toss with the salt and spices. 6. Skewer the vegetables so that their largest surface will lay flat on the grill (see photo). Alternate veggies until youve used them all. Place on the grill and cook until stating to char on the underside, anywhere from 5-10 minutes, depending on your cooking method. Flip and cook on the other side. 7. While the vegetables are grilling, cook the tempeh. H eat your cooking oil in a large skillet over medium heat. Add the onion and a few pinches of salt. Cook until starting to brown, about 7-10 minutes. Add garlic and cook for another minute until fragrant. Add crumbled tempeh, cumin, chipotle, and stir well to incorporate. Pour in the tamari, followed by a couple tablespoons of water. Stir well and add water as needed - youre after a moist mixture. Taste and adjust seasoning as desired. Cook for a total of 10 minutes. The mixture should be golden brown, hot and delicious! 8. Warm the tortilla shells on the grill or in a pan over medium-high heat. 9. Spoon the desired amount of tempeh into each tortilla shell. Followed by the roasted veggies, avocado, cabbage, cilantro and pour on the Raw Cashew Queso. Enjoy! Raw Cashew Queso Makes about 2 cups /­­ 500ml Ingredients: 1 cup /­­ 150g cashews, soaked for 4-8 hours or overnight 1 red bell pepper 1/­­2 tsp. salt 2 Tbsp. nutritional yeast 2-3 tsp. freshly squeezed lemon juice, to taste 1/­­2 clove garlic 1 small piece fresh turmeric ground cayenne, to taste 1/­­2 cup /­­ 125ml water Directions: 1. Drain and rinse the cashews. 2. Put all ingredients, except water, in a high-speed blender or food processor and blend, adding water one tablespoon at a time until the desired consistency is reached. If you want a thick cream, use less water, for a thinner sauce, use more. (You will not achieve a perfectly smooth sauce with a food processor, but it is still delicious!). Before I go I just want to reiterate how wonderful it felt to be met with such open arms after the last post. I wish I could write back to every single one of you who shared their story with me, and everyone else here, but I simply couldnt get to them all. I am moved beyond words that so many of you felt open and supported in this space too, and I will urge you to seek out help if you need it. And if you know someone who you think may struggle with disordered eating, reach out and help them in a loving, and non-judgmental way. We are all in this together. In love and light, Sarah B *   *   *   *   *   *   * http:/­­/­­www.goldencircleretreats.com/­­portugal/­­index.html Dear friends! I am thrilled to share the location for my next wellness retreat in magical Comporta, Portugal, November 5-11, 2017. Join Mikkala Marilyn Kissi and I at Sublime Comporta for seven days of luxurious living, divinely delicious meals, inspiring cooking classes and nutrition seminars, yoga, Pilates, meditation, and breath work. Come press the reset button with me! Ride horses on the beach, dance under the stars, and cozy up by the fire. This will be a week to remember. I cant wait to see you there! Click here for more info and tickets. The post Tempeh Tacos with Raw Cashew Queso appeared first on My New Roots.

Baked Apples with Spiced Oatmeal

August 26 2017 Green Kitchen Stories 

Baked Apples with Spiced Oatmeal Just checking in quickly today to share a nice little apple breakfast recipe that we have been making a lot lately. We know that August hasnt ended yet and we all want to hold on to summer for as long as we can and pretend that winter isnt coming. But we thought we’d provide you with a little something for when the first chillier days arrive (which has already happened here btw) and you hear raindrops come knocking on your window sills. For those moments, you can just bust these baked apples out of the oven, let the scent of warm cinnamon spread through your home and immediately feel a little better about the whole situation. We have been making variations of this both as breakfast and dessert - filling them with oatmeal topped with yogurt for breakfast, and a date and almond paste topped with whipped cream for dessert. The idea to pimp regular oatmeal/­­porridge by stuffing it inside baked apples is pretty great in its simplicity. But here we make it a tad more special and extra delicious by cooking the oatmeal with pure apple juice/­­cider, spices, butter or coconut oil and chopped almonds for extra rich flavor and texture. We then top the baked apples with a thick yogurt and drizzle with ginger honey for sweetness. And if you’ve got a little nut butter at home, that’s also good on top. Always use local apples if they are available and in season, they taste way better! Id love to chat more, but it was my birthday yesterday and Luise surprised me with a dinner, sleepover and breakfast at Stedsans in the Woods. It’s a restaurant in the middle of the Swedish forest with great food, beduin tents, outdoor showers and a floating sauna. So we’re pretty eager to experience it. I’ll probably share a few snaps on my Instagram stories later tonight, if you want to check it out. Oh, and if you have the feels for more apple recipes, check out these ones from our blog archive: o Apple, Almond & Buckwheat Muffins o Apple & Cinnamon Tray Cake o Chia Parfait & Apple Crunch o Hazelnut, Chocolate & Apple Buns o Apple & Oat Biscuits Baked Apples with Spiced Oatmeal and Ginger Honey We made this recipe with 10 apples because we wanted to make a large batch, but you can just as well make it for two or four people by reducing the amounts. 10 apples juice from 1/­­2 lemon Apple Oatmeal 1 cup rolled oats 1 cup unfiltered and unsweetened apple juice/­­cider (or milk of choice or water) 1 1/­­2 cup water 2 tbsp almonds, finely chopped 1/­­2 tsp ground cinnamon 1/­­2 tsp freshly ground cardamom 1/­­4 tsp ground vanilla 3 tbsp butter (or coconut oil) 10-15 almonds, chopped a large pinch salt Serve 1 cup full-fat greek yogurt (or coconut yogurt) Ginger Honey (simply stir lots of freshly grated ginger into honey over low heat) 10-15 almonds, chopped ground cinnamon Set the oven to 200°C /­­ 400 °F. Prepare the apples by cutting off the top and then, using a sharp small knife or apple corer, scoop out the seeds and core in the center of each apple. Use a small spoon to scoop out enough apple flesh to make room for the porridge. (The flesh can be chopped and mixed into the oatmeal before filling the apples). Rub the inside of the apples with a little lemon juice and place them in a baking tray with high sides. Add all the oatmeal ingredients except butter and to a medium sized sauce pan and bring to a boil while stirring. Lower the heat and cook until creamy. Stir in the butter (or coconut oil) and almonds towards the end and then fill the apples with the oatmeal, top with a pinch extra cinnamon and put the apple tops back on. Add 2 tbsp water to the bottom of the baking tray and bake for 25-30 minutes or until the apples are soft. Keep an eye on the oven as different apple varieties need different baking time. Serve the apples on a plate, topped with a dollop yogurt, chopped almonds, cinnamon and a drizzle of ginger honey.

Sweet-and-Sour Soba Noodles with Asparagus

June 26 2017 VegKitchen 

Sweet-and-Sour Soba Noodles with Asparagus Sweet-and-sour soba noodles embellished with with asparagus and fresh tomatoes makes a lovely spring or early summer dinner dish. Serve with a simple tofu dish such as Sweet and Savory Sautéd Tofu, and a platter of raw veggies. Photos by Hannah Kaminsky. Serves: 4 to 6 8-ounce package soba (buckwheat) noodles 1 tablespoon safflower or […] The post Sweet-and-Sour Soba Noodles with Asparagus appeared first on VegKitchen.

Gluten-Free Blueberry Lemon Scones

May 25 2017 Golubka Kitchen 

Gluten-Free Blueberry Lemon Scones This post was created in partnership with Bob’s Red Mill. When I was writing my first cookbook four years ago, I was completely infatuated with developing gluten-free baking recipes and baking almost every day. More than that, I was really into making my own flours (by blending whole grains in my Blendtec), and mixing my own gluten-free flour blends. I am one of those crazy people that enjoys making everything from scratch, but I also did all of those things out of necessity, since there were no high-quality gluten-free flour blends out on the market. Things have really changed since then! Health food stores are now flooded with all kinds of exotic flours and flour blends, which makes me a little less compelled to make my own. I still do from time to time, but I feel comforted by the fact that I can pick up a gluten-free flour blend in the store and whip up some tasty scones without getting messy with the blender and tons of jars. I should add that I don’t have a gluten sensitivity, but a few people I like to share scones with do, and I also just really love the challenge that gluten-free baking presents. I’ve been baking with Bob’s Red Mill 1 to 1 Gluten Free Baking Flour and can confidently say that it’s the best pre-mixed gluten-free flour blend I’ve tried. The blend was formulated to substitute wheat flour in baking recipes in exact amounts, which makes it super easy to use if you ever want to try your hand at a gluten-free version of your favorite recipe. These blueberry lemon scones are my favorite thing I’ve made with the flour so far. I’ve tested three batches, and each one has disappeared within a day, with the help of friends and family. They are a true crowd pleaser, and make for a satisfying little breakfast or dessert. Slightly crisp on the outside and nice and crumbly inside, with pockets of blueberries, and a sweet and tangy lemon ‘glaze.’ There’s a lovely zing from lemon zest throughout, and they are pretty low maintenance in terms of preparation, as scones should be. I hope you’ll give them a try :) Gluten-Free Blueberry Lemon Scones   Print Serves: 8 scones Ingredients for the scones ½ cup unsweetened almond milk ½ tablespoon apple cider vinegar ½ cup plus 2 tablespoons gluten free rolled oats 1½ cups 1 to 1 gluten free flour blend ¼ cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top 2 teaspoons baking powder pinch of sea salt zest of 2 organic lemons, divided ¼ cup neutral coconut oil - scoopable, at room temperature ½ cup pistachios - chopped, plus more for garnish 1½ cup fresh or frozen (not thawed) blueberries ¼ cup aquafaba (water from a can of chickpeas or other beans) 1 teaspoon vanilla extract for the glaze ¼ cup cashew butter 1½ tablespoons maple syrup or honey ¼ teaspoon turmeric - for color juice of 1 lemon Instructions to make the scones Preheat the oven to 400° F (200° C). Prepare a baking sheet by covering it with a piece of parchment paper. Combine the almond milk and apple cider vinegar in a small bowl and set aside to make a vegan buttermilk. Pulse the rolled oats several times in a high speed blender or food processor to grind them partially. Combine the oats with the flour, sugar, baking powder, salt and ⅔ the amount of the lemon zest in a medium bowl, toss to mix thoroughly. Add coconut oil and work it into the flour mixture with a fork until mostly mixed in, with some small clumps remaining. Add the pistachios and blueberries, toss to combine. Make a well in the center, add the buttermilk, aquafaba and vanilla, and mix to combine. Take care not to overwork the batter. Transfer the batter to a floured surface and use your hands to form a disk about 1-inch thick. Cut into 8 wedges with a floured knife. Transfer the wedges onto the prepared baking sheet with a spatula or a pie server. Sprinkle some coconut sugar on top of each scone. Bake for 25-30 minutes, or until the edges are golden and crispy. Let cool and drizzle with the glaze (recipe follows), sprinkle with the rest of the lemon zest and pistachios. to make the glaze In a small bowl, combine the cashew butter with the maple syrup and turmeric, mix until smooth. Add lemon juice and whisk until shiny and smooth, add more lemon juice or water if the glaze seems too thick. Drizzle over the scones and enjoy. Notes I learned from Minimalist Baker that coconut oil works best in vegan scones when its not in a frozen or a liquid state, but in between those two and scoopable, the way its sold in grocery stores from. 3.5.3226 You might also like... Roasted Eggplant and Pepper Pizza on a Buckwheat Crust Raw Chocolate Layer Cakes with Black Cherry and Orange Sweet Potato, Fig and Eggplant Bowl with Hazelnut Vinaigrette Pink Peppercorn Cookies from Small Plates and Sweet Treats .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Gluten-Free Blueberry Lemon Scones appeared first on Golubka Kitchen.

Green Pea Falafel Bowl

April 26 2017 Green Kitchen Stories 

Green Pea Falafel Bowl One of the first recipes we posted on the blog was baked herb & pistachio falafels. That was back in the days when we didn’t have three monsters tearing down the house. When I still had an old-fashioned job. And when baking a falafel instead of deep-frying it felt like a fresh new idea. Elsa once asked me if grandma’s older sister was alive when the dinosaurs lived on earth. I told her no (while simultaneously typing a message with a ton of dinosaur emojis to my mom). That is roughly how long ago that falafel recipe feels like. Dinosaur age. So much has happened since then. I still think it’s a good recipe and today’s falafel recipe has much of the same qualities. They are simple, baked, packed with fresh herbs and hold together excellently. If you don’t serve it with the mint yogurt, it is also vegan. We subbed the pistachios with some pumpkin seeds/­­pepitas this time and replaced half of the chickpeas with green peas to make them more suited for spring. It also gives them a slightly sweet tone and less dry than your average falafel (which is one of our favorite features with this recipe). We serve them in a bowl with roasted carrots, cinnamon spiked quinoa, beetroot hummus and a splash of mint yogurt instead of wrapping them up in lettuce or bread. We think of it as a spring-y Moroccan falafel bowl. I won’t claim that this is a dead-simple recipe (as it involves cooking, mixing and baking), but I at least find it comforting that the carrots, beetroot and falafels all are baked simultaneously in the oven. Before we jump to the recipe, we wanted to share the updated schedule for our little Green Kitchen At Home US book tour. And also this short video about the book that we did the other day. As we mentioned in our last post, we are coming to the US next week for some press activities. Both Luise and I will be in New York and then I’ll continue on my own to SF and LA. We are only doing a few public events and are very much hoping to see some of you there. New York > 1 May Our cooking class at Sur La Table is sold out but we will have a mingle, book signing and Q&A at CAP Beauty on 1 May, 7 pm. Entrance is free, you get to try some tasters from the book and we’ll both be there to chat. All you need to do is RSVP here.  San Francisco & Los Angeles > 3-5 May I’ll be at Credo Beauty in San Francisco on 3 May, 2-4 pm, signing books and chatting with you all about food, photography, kids and whatnot. I will also be doing the same in their Los Angeles store on 4 May, 5-7 pm. Free entrance, just RSVP to both events here. I’ll also be teaching a hands-on cooking class at Sur La Table in Los Angeles. There are still a few tickets available - so go get them here! For those of you who’s been asking, we will also be coming to London in June and Amsterdam after the summer. Enough about that. Let’s start cooking! Recipe notes o Falafel purists use soaked chickpeas instead of cooked. Cooked is however much quicker and works just fine. We also find that it’s easier on our digestion. o You don’t have to roast the beetroot for the hummus but can simply grate raw beetroot before mixing it. But since we’re using the oven anyway for the other parts of the bowl, we roast them to give the hummus a rounder flavor. Green Pea Falafel Bowl Serves 4 Falafels 1 cup /­­ 150 g green peas, fresh or frozen (thawed) 1 cup /­­ 150 g cooked chickpeas 2 small shallots, peeled and coarsely chopped 1-2 cloves garlic, peeled 2 tbsp buckwheat flour or potato starch 1/­­2 tsp baking powder 3 stalks fresh mint, leaves picked 3 stalks parsley, stems discarded 1 tbsp lemon juice 1 tsp ground cumin 1 tsp flaky sea salt 1-2 tbsp olive oil Beetroot Hummus 200 g raw beetroots 1 cup /­­ 150 g cooked white beans  3 tbsp light tahini (sesame paste) 4 tbsp lemon juice 3 tbsp cold-pressed olive oil 1 tsp ground cumin 1 clove garlic, peeled 1 tsp flaky sea salt Cinnamon Quinoa 1 cup uncooked Quinoa pinch flaky sea salt 1/­­2 tsp ground cinnamon 1 small handfull raisins (we used green raisins with a smoky flavor) To serve 4 carrots, peeled and cut into thick sticks (bake together with the beetroot) 2 avocados, sliced 4 handfuls mache lettuce 1/­­2 cucumber, sliced 12 radishes, sliced 1 cup plain yogurt a bunch fresh mint leaves, chopped a handful toasted almonds, chopped sesame seeds Preheat the oven to 200°C /­­ 400°F fan mode (this is because we’re doing two plates simultaneously). Add all falafel ingredients (except the oil) to a food processor and pulse until mixed but not pureed. With moist hands, shape 16 mini falafel patties (roughly 1 generous tablespoon per falafel). Pour a little olive oil into the palm of your hand and then place each falafel in it, smoothing out the falafel and at the same time coating it in oil. Refill with oil for every fourth falafel. Place them on a baking tray covered with baking paper. Bake in the oven for 20 minutes, turning them after half the time. Peel the beets and cut in quarters. Place on a baking tray together with the prepared carrots (from the To serve list) and place in the oven (this can be done simultaneously as the falafel tray) for about 20 minutes or until baked through and soft. Let cool slightly and then place the beets (set the the carrots aside for serving) in a food processor (or bowl if using a stick blender) with the rest of the ingredients and mix for at least 2 minutes until very smooth. Taste and adjust the flavors to you liking. Prepare the quinoa while the vegetables are in the oven: Place rinsed quinoa in a saucepan, add 2 cups water, salt and cinnamon and bring to a boil. Lower the heat immediately and simmer for about 12-15 minutes. Stir in raisins and set aside. Stir together yogurt and a handful chopped mint leaves, set aside. Arrange all serving ingredients in bowls and top with beetroot hummus, quinoa and pea falafels. Sprinkle with almonds, sesame seeds and mint. Enjoy! PS! If you have already received our new book through online orders, we’d be super grateful if you could leave a short review of it on Amazon. Thank you! 

Carrot Cake (vegan & gluten free)

April 6 2017 Veganpassion 

Carrot Cake (vegan & gluten free) Spring is spoiling us and I'm enjoying it to the fullest. Soon we'll be searching egg alternatives between the grasses because it's easter time *yaaay!!!* As a spring treat I created a carrot cake. Gluten free and without any refined sugars it's full of flavours: from buckwheat, to hazelnuts, carrot, bananas and caramelized coconut sugar! What a celebration :-) The cake consists of a biscuit and a coconut cream and it's prepared very quick. If you don't like coconut you can use vegan whip cream if you like and garnish it with hazelnuts. Makes one cake with 18 cm diameter. For the biscuit: 1/­­3 cup + 1 tbsp. rice whole grain flour 1/­­3 cup buckwheat flour 1/­­4 cup hazelnuts, grounded 1 tbsp. starch 4 tbsp. coconut sugar 1 pinch xanthan or tapioca starch 1 tsp. bicarb each 1 pinch cinnamon and vanilla 1 banana 1 small carrot 2 tbsp. + 2 tsp. plant based baking oil 1/­­2 cup dairy free milk 1 tbsp. white wine vinegar 2 tbsp. maple sirup Preheat oven to 338°F (170°C) air circulation. In a mixing bowl, mix together rice whole grain flour, buckwheat flour, hazelnuts, starch, coconut sugar, xanthan and bicarb. Add vanilla and cinnamon. Mash the banana with a fork and grate the carrot. Add banana, carrot with oil, dairy free milk, vinegar and maple sirup to the flour mixture and mix until the dough is smooth. Mix with a egg beater but not to long so the dough stays fluffy. Grease a springform and fill in the dough. Bake at 338°F air circulation for 25-30 minutes. Take the form out of the oven and let it cool off. For the coconut cream: 2 cans of coconut milk (refrigerated for at least 8! hours) or 3/­­4 cup + 1 tbsp. whip cream 2-4 tbsp. maple sirup 1 pack stabilizer for whipping cream coconnut chips. hazelnuts daisys Take the coconut milk out of the refrigerator and take the fatty cream from the top. You can use to coconut water to create some delicious Currys. Take the stabilizer for whip cream and cream it with a mixer. Fold in the maple sirup. Take the biscuit out of the springform carefully and cut it in two small flan cases. Use the lower one and put it on a cooling rack and spread 2-3 tbsp cream ob it. Put the second flan case on top and spread the rest of the cream on it and around it. Garnish the cake with coconut chips, hazelnuts and daisys. The cake can be stored in the fridge for 3-4 days. Have lots of fun with baking and enjoy!

Quick Blender Pancakes, Three Ways

March 22 2017 Golubka Kitchen 

Quick Blender Pancakes, Three WaysThis post was created in partnership with Revol. So excited to share this recent discovery with you today. If you follow us on instagram, you may have seen me posting an abnormal number of pancake photos recently. That would be because Ive been cooking some variation of blender pancakes almost every morning for the past couple of weeks. Seriously obsessed. Blender pancakes start out with whole grains instead of flour, which get soaked overnight in purified water. Soaking not only softens the grains and makes them more blend-able, but also awakens the life within each individual grain and rids them of phytic acid, making them more bioavailable and easier to digest. You could use a number of grains here, but I find raw buckwheat to be the perfect neutral base. Buckwheat is also incredibly nutritious, and is actually not a grain at all, but a fruit/­­berry of the buckwheat plant (related to rhubarb!). In the morning, simply combine your soaked grains with a liquid and other add-ins in a blender, whirl everything into a smooth batter and you are ready to fry up your pancakes. Its all super quick, easy and so tasty, and there is a lot of room to get creative, too. The whole process kind of reminds me of making a smoothie because the flavor combo possibilities are endless, and because you can just throw a bunch of ingredients into the blender and expect totally delicious results (almost) every time. I offer three of my favorite flavor combinations here, two sweet and one savory. The orange, sweet potato pancakes are subtly sweetened with maple syrup and jazzed up with spices. They are hearty, warming, and very kid-friendly. The green ones are flavored with matcha and studded with sesame seeds that add tiny pops of crunch throughout. Matcha is the star in this variation, youll be able to taste its lovely, grassy and sweet notes very well. The pink, savory pancakes, combine beet with spices, ginger and greens, making them a great option for those who favor a non-sugary breakfast. I love them with our avocado mayo, but you can employ pretty much any one of your favorite, creamy sauces as an accompaniment. Whichever variation you try, you will love how easily they come together and how forgiving the recipes are in terms of add-ins. I know by now youve noticed the beautiful plates/­­cups /­­enamel board in the photos. They are from Revol, a French cookware and bakeware brand with a newly launched website. They sent me a few items of my choice from their Color Lab and Crumple collections, and I was blown away by the quality of their wares. The half-glazed dinner plates are handmade in France and feel incredibly sturdy. They stack up perfectly when you store them in the cupboard and are just a true pleasure to eat off of. I couldnt resist the pink crumple cups because they are adorable, and because I was missing vessels of that size in my kitchen. They are the ideal size for espresso or cappuccino, if thats your thing, but I will be using them for my occasional morning ginger-turmeric shots. The little cheese plate/­­presentation board is hand-dipped in enamel, and will make for a perfect snack board at any get-together. All the pieces are refined and minimal, yet they still feel warm and welcoming, and you can definitely sense the hand in all of them. Everything is oven and dishwasher safe, too, so there’s a perfect balance of beauty and utility. Spiced Sweet Potato Blender Pancakes   Print Serves: about 12 pancakes Ingredients 1 medium sweet potato coconut oil for roasting sweet potato and frying ¾ cup raw buckwheat groats - soaked in purified water overnight 1 tablespoon sesame tahini or other nut/­­seed butter 1 cup almond milk or water 1 teaspoon apple cider vinegar ½ teaspoon baking powder pinch of sea salt 1 teaspoon cinnamon ¼ teaspoon ground nutmeg 4 cardamom pods - green shells removed (optional) ½ teaspoon ground ginger (optional) 1 tablespoon maple syrup, plus more for serving 1 tablespoon ground flax or chia seeds (optional) 2 tablespoons hemp seeds (optional) Instructions Preheat oven to 400°F (200° C). Prick the sweet potato with a fork several times and place it on a parchment paper-covered baking tray. Roast for 40-50 minutes or until tender throughout. Let cool, then peel. Alternatively, peel the sweet potato and roughly chop it into cubes. Place onto a parchment paper-covered baking tray and roast for 30-40 minutes, until tender. Mash the sweet potato pieces a bit with a fork when you are measuring out 1 cup of the flesh in the next step. Drain the buckwheat over a colander and rinse very well. Combine it with 1 cup sweet potato flesh, sesame tahini, almond milk/­­water, apple cider vinegar, baking powder, salt, spices and maple syrup in an upright blender, and blend until smooth. Add flax/­­chia and hemp seeds, if using, pulse to combine. Warm ½ tablespoon of coconut oil in a medium non-stick frying pan over medium heat. The pan should be very hot, but not smoking. Pour ¼ cup of the batter per pancake into the pan and spread each one out slightly with the back of a spoon, into roughly a 4-inch pancake. Fry as many pancakes as the pan can hold, I did 3 at a time. Fry until the edges turn dry and bubbly, for at least 2 minutes, flip and cook for 1-2 minutes, until the underside is golden brown. Continue with the rest of the batter, keeping the cooked pancakes covered and warm. You should not need to add any more oil, and you may need to lower the heat a bit once youve fried up your first batch to keep the pan from smoking. Enjoy right away with fresh fruit, maple syrup/­­honey, yogurt and/­­or cacao nibs. These pancakes are best eaten fresh, but you can also reheat them on low temperature in the oven or toaster, in case you have leftovers. 3.5.3226 Matcha Sesame Blender Pancakes   Print Serves: about 8 pancakes Ingredients ½ cup raw buckwheat groats - soaked in purified water overnight ½ cup almond milk or water 1 teaspoon matcha powder 1-2 tablespoons maple syrup, plus more for serving 1 tablespoon sesame seeds (I used black) Instructions Drain the buckwheat over a colander and rinse very well. Combine it with almond milk/­­water, matcha, and maple syrup in an upright blender, and blend until smooth. Add sesame seeds and pulse on low to mix the seeds into the batter. Warm ½ tablespoon of coconut oil in a medium non-stick frying pan over medium heat. The pan should be very hot, but not smoking. Pour ¼ cup of the batter per pancake into the pan. Fry as many pancakes as the pan can hold, I did 3 at a time. Fry until the edges turn dry and bubbly, for at least 2 minutes, flip and cook for 1-2 more minutes, until the underside is golden brown. Continue with the rest of the batter, keeping the cooked pancakes covered and warm. You should not need to add any more oil, and you may need to lower the heat a bit once youve fried up your first batch to keep the pan from smoking. Enjoy right away with more sesame seeds, coconut flakes, fresh fruit, maple syrup/­­honey, yogurt, etc. These pancakes are best eaten fresh, but you can also reheat them on low temperature in the oven or toaster, in case you have leftovers. 3.5.3226 Savory Beet Blender Pancakes   Print Serves: about 9 pancakes Ingredients ½ cup raw buckwheat groats - soaked in purified water overnight ½ cup whole sorghum groats or more buckwheat/­­barley/­­quinoa etc. - soaked in purified water overnight ½ small cooked beet 1 tablespoon sesame tahini ½ cup water 1 teaspoon apple cider vinegar 1 teaspoon tamari or more to taste ½-inch piece ginger ¼ teaspoon baking powder 1 teaspoon smoked paprika ½ teaspoon cumin ⅛ teaspoon red pepper flakes 1 tablespoon chia or flax seeds (optional) 1 tablespoon nutritional yeast (optional) 1 tablespoon dulse (optional) large handful chopped spinach/­­kale leaves or small handful sliced scallions avocado mayo - for serving (optional) Instructions Drain and rinse the buckwheat and sorghum very well. Combine the grains with the beet, sesame tahini, water, apple cider vinegar, tamari, ginger, baking powder, smoked paprika, cumin, red pepper flakes, and chia/­­flax, nutritional yeast, dulse, if using, in an upright blender and blend until smooth. Add chopped spinach/­­kale/­­scallions and pulse to mix in. Warm ½ tablespoon of coconut oil in a medium non-stick frying pan over medium heat. The pan should be very hot, but not smoking. Pour ¼ cup of the batter per pancake into the pan and spread each one out slightly with the back of a spoon, into roughly a 4-inch pancake. Fry as many pancakes as the pan can hold, I did 3 at a time. Fry until the edges turn dry and bubbly, for at least 2 minutes, flip and cook for 1-2 minutes, until the underside is golden brown. Continue with the rest of the batter, keeping the cooked pancakes covered and warm. You should not need to add any more oil, and you may need to lower the heat a bit once youve fried up your first batch to keep the pan from smoking. Enjoy right away with avocado mayo/­­plain yogurt/­­any sauce of choice and more sliced scallions. 3.5.3226 You might also like... Chocolate Beet Layer Cake with Pink Frosting and Chocolate Ganache Raw Summer Fruit Samosas and a Guest Post for My Sweet Faery Raw Greenylicious Herb Soup and BBQ Grissini by Earthsprout Kaffir Lime Mango Ice-Cream .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Quick Blender Pancakes, Three Ways appeared first on Golubka Kitchen.

Spiced Amaranth Porridge with Ginger Stewed Apples and Raisins

February 5 2017 Golubka Kitchen 

Spiced Amaranth Porridge with Ginger Stewed Apples and Raisins This creamy amaranth porridge is another cozy breakfast recipe we developed for Nuts.com. Amaranth is the superstar of the pseudograins, since it has more protein than both quinoa and buckwheat, and is the only grain/­­pseudograin to contain vitamin C. Needless to say, it’s a great thing to start yourself off with in the morning, and tastes absolutely delicious when cooked with a bunch of warming spices, and topped with stewed apples. Paloma is currently obsessed with apple sauce and eats it with breakfast and as a snack at school, so a pot of stewing apples on the stovetop has been a weekly occurrence in my kitchen. If you’ve never made apple sauce/­­stewed apples before, the process is surprisingly easy – the apples pretty much take care of themselves with some heat and water, and become incredibly velvety in a short amount of time. Add some spices to the equation, and you’ll have yourself an incredibly versatile topping for porridges, yogurt and even toast. We’ve got some links for you after the jump, wishing you a peaceful Sunday. Stuff We Can Do – a comprehensive instagram outlining the actions we can take to oppose some of the crazy things happening in our country concerning human rights, the environment, etc. Lots of very doable stuff there. Healthyish – loving Bon Appetit’s new spinoff website, which follows the philosophy that healthy food = delicious food. Lots of great interviews, recipes, and ideas there. Dr. Melanie Joy on the Rich Roll podcast – a psychologist who coined the term carnism, which examines the meat paradox, or why we love certain animal species (cats, dogs) and eat others (cows, pigs). A Cook’s Remedy – Aran Goyoaga’s beautiful new video series, which explores her relationship with food and cooking. Red Velvet Hot Chocolate – so excited to try Sophie’s recipe, made with beets! Follow this link to get the recipe for the Spiced Amaranth Porridge with Ginger Stewed Apples and Raisins :) You might also like... Tile Flatbreads Creamy Apple-Anise Soup and Pumpkinseed Cheese Black Bean Chocolate and Fig Cookies Parsnip Cake with Candied Kumquats .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Spiced Amaranth Porridge with Ginger Stewed Apples and Raisins appeared first on Golubka Kitchen.

Carrot Cake Smoothie Bowl

January 12 2017 Golubka Kitchen 

Carrot Cake Smoothie Bowl This post was created in partnership with Naked Nutrition. Two carrot-centric recipes in a row? Yes, and I can explain :) I got a whole lot of questions about making last Sunday’s remedy tonic in a blender as opposed to a juicer, so I thought this would be the perfect time to share the recipe for one of my favorite smoothies made with similar ingredients. This one comes together in a few quick minutes with the help of a high-speed blender and tastes very much like carrot cake in a bowl, with the added benefits of raw carrots, ginger, pea protein and spices. Carrot cake is among the desserts I crave most often, but I rarely make or eat it for all the obvious reasons – it’s cake, it’s involved, it’s quite a bit of sugar. Plus, once I figured out that a quick, healthful carrot cake smoothie bowl is a possibility, my cravings for the real deal have subsided. All the ingredients in this one are pantry staples for me. I keep a big bag of carrots on hand for soups and stews, ginger – for tea and as a general immunity saver and digestive, rolled oats – for a variety of breakfasts, and my spice rack is generally overflowing, since spices are key for building flavor in plant-centric cooking. So I know this bowl of goodness is always at arm’s reach, and I end up reaching for it quite often. Another good thing about this smoothie is that while it can most certainly be dessert, it can also easily pass for breakfast. I generally like to include protein powder in all of my smoothies to make a meal out of them and to balance my sugar intake with protein, since smoothies tend to be on the sweet, fruity side. There are so many great powdered protein brands and varieties out there, that I find that aisle in the grocery store to be quite an overwhelming place. I’m especially stumped by lengthy lists of ingredients – they look great on paper, but I always end up wondering if that tiny percentage of broccoli powder or sprouted-anything powder could offer much in terms of nutrition. I’ve been using Naked Nutrition’s plant-based protein powders for a few months now, and truly love everything about the brand, from their philosophy rooted in simplicity, to the high quality of their ingredients. All of their plant-based protein powders have no more than three whole-food ingredients with no added artificial sweeteners, flavors or colors. They carry a variety of plant sources for protein like pea, rice and even peanut butter (!), and have simple flavor options like unflavored/­­unsweetened, along with chocolate and vanilla. Naked Nutrition’s flavored powders are sweetened with coconut sugar, while I’ve found that many other healthy protein powder brands use stevia. As much as I aspire to love stevia, I haven’t been able to get on board with it at all – its flavor is the only thing I can taste when I add it to absolutely anything, so coconut sugar has been my #1 powdered natural sweetener choice for years. For this smoothie bowl, I like using either the vanilla pea protein or the chocolate one, but vanilla is my favorite for this recipe, since it goes very well with the carrot cake spices. I also love the naked rice when I don’t want any flavor or sweetener, and I can’t wait to try baking with the choc peanut butter. Can you tell I’m enthusiastic about this company? If you aren’t vegan, Naked Nutrition offers single ingredient grass-fed whey and casein proteins that are also undoubtedly great. Golubka Kitchen readers get 10% off all orders on Naked Nutrition + free shipping – use code SPINACH at checkout. Carrot Cake Smoothie Bowl   Print Serves: 2-3 Ingredients for the smoothie 2 medium carrots - peeled 1 frozen banana 2-3 dates 1-inch piece ginger ¼ cup rolled oats 1 scoop vanilla protein 1 teaspoon cinnamon ¼ teaspoon nutmeg seeds from 3 cardamom pods 1-1 2/­­2 cups almond milk topping options toasted walnuts toasted desiccated coconut hemp hearts dried mulberries stovetop granola from our tahini-ginger smoothie Instructions Combine all the ingredients in a high-speed blender until smooth. Distribute between bowls, garnish and serve. 3.5.3226 You might also like... 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Gingerbread Granola

November 28 2016 Veganpassion 

Gingerbread Granola Good morning to all of you, wish you a wonderful first Advent. The lights are glowing, the hot kurkuma chocolate is steaming next to me and the breakfast bowl is already eaten. Homemade granola with different flavours decorates my kitchen the last few days. A taste of christmas mustn't be missing and in celebration of the first Advent I have thought of a speculoos creation. Perfect as a gift, for breakfast, as a snack or as crumbles on a well-deserved apple pie. Makes one baking sheet. 150g oat flakes 30g buckwheat or rice, puffed 100g almonds, blanched and in sticks 80g coconut oil 80g agave syrup 50g almond butter 60g gingerbread each one pinch vanilla, cinnamon, salt, cloves, nutmeg, cilantro, cardamom In a mixing bowl mix together oat flakes, buckwheat and almonds. Melt coconut oil and add agave syrup and almond butter. Give gingerbread into freezing bag and crush it with a rolling pin into pieces. Mix cereals with cookie pieces and spread all on a sheet with baking paper. Bake for 10 minutes upper-/­­lower heat at 160°C (320° F). Then stir up and bake again for 8-10 minutes until it smells delicious and gleams golden. This homemade granola is perfect as a Advent present and looks perfect in a nice glass :-) Have a lot of fun with trying out this recipe! Stina

Apple & Cinnamon Tray Cake

October 8 2016 Green Kitchen Stories 

Apple & Cinnamon Tray Cake It’s not like I don’t appreciate a good apple cake. And I still think David is an okay guy. But paired together, they have simply been too much this past week. Sometimes I really wish David would just settle for good. He has literally baked and photographed this cake e-v-e-r-y damn day of the week. I know, apple cake every day sounds like an October dream. But when it is served along with constant whining that: “It’s under baked”, “The apples don’t look nice on this” or “It’s way too much cinnamon on top”, it kind of takes the pleasure out of eating it. And with 57+ other things on our to-do-before-the-baby-arrives list, I just couldn’t believe my eyes when he started baking one more cake last night. But now he is finally pleased with it, and the photos. So here it is: A Simple Apple Cake (overly tested like it was an advanced science project). Seriously though, it is a really good cake. I can’t really tell the difference from the one he did in the beginning of the week but I’m just happy that we can finally move on to more pressing issues. I’ll leave it to David to talk about the flavours. /­­Luise Okay ... obviously Luise has no idea what she is talking about. The first cake had way too much cinnamon on it and I hadn’t separated the eggs in the batter so it didn’t rise properly. The photos looked terrible too. So that’s that. What she also forgot to mention is that - thanks to me - we have plenty of cakes in the freezer now, which actually is one of the things on that to-do list of hers. Ha! Back to the cake. I have a long history of not liking apple cake. I have learned to love it now but I do still think that many cakes are too sweet, some are too dry and other have too much apple pieces mixed with the batter. This one is inspired by a slice of apple cake that we tried at the farmer’s market earlier this autumn. It was perfect. Moist, flavourful and with lots of cinnamon and large apple slices on top and a hint of grated apples in the batter. Ever since we tried it, I have been experimenting with my own versions of it. And as Luise so lovingly pointed out, it has taken a few attempts to get it right. We are using one of our favourite flour mixtures to get a good texture. Oat and almond flour adds nuttiness and richness and rice flour keeps it light. I like to bake it in a small tray to get the right height (roughly 2,5 cm /­­ 1 inch), but it works well as a thick cake in a traditional round cake tin as well  (just increase the baking time 5-10 min). Instead of serving it with the traditional vanilla custard, we prefer a ginger-spiced greek yogurt which adds a nice tartness to balance the sweetness in the cake. /­­David Apple, Cinnamon & Buttermilk Tray Cake Serves 12 Dry Ingredients 100 g /­­ 1 cup rolled oats 100 g /­­ 1 cup almond flour 100 g /­­ 3/­­4 cup rice flour (or buckwheat flour or spelt flour) 1 1/­­2 tsp baking powder 1 tsp ground cinnamon 1/­­2 tsp ground ginger 1/­­2 tsp sea salt 1/­­4 tsp ground vanilla or 1/­­2 tsp vanilla extract Wet Ingredients 100 g /­­ 3.5 oz butter or coconut oil, at room temperature 125 ml /­­ 1/­­2 cup maple syrup ?or runny honey 1 apple, rinsed 180 ml /­­ 3/­­4 cup cultured buttermilk (or yogurt) 3 free-range eggs, separated Topping 2 apples, rinsed 2 tbsp melted butter 1-2 tsp cinnamon Ginger-Spiced Yogurt 250 g /­­ 1 cup unsweetened yogurt 1 knob (roughly 2,5 cm /­­ 1 inch) fresh ginger 1 tbsp maple syrup 1 tbsp lemon Preheat the oven to 180°C /­­ 350°F bake mode, grease a 30 x 22 cm /­­ 12 x 9 inch tray or springform cake tin and line it with parchment paper. Place the oats in a food processor and blend until the texture resembles coarse flour. Transfer to a large mixing bowl, add the rest of the dry ingredients and stir until combined. Make a well in the centre and set aside while preparing the wet ingredients. Cut the butter into cubes and add it to the bowl of a stand mixer along with the maple syrup and mix until well combined and creamy. Add the buttermilk and egg yolks and mix until smooth. Grate the apple coarsely (with peel), add to the stand mixer and mix until just combined, set aside. Place the egg whites in a separate bowl and beat until soft peaks form. Using a spatula, gently fold the wet ingredients, followed by the egg whites, into the dry ingredients until just combined, making sure not to over mix as the cake will be compact otherwise. Pour the cake batter into the tray. Cut the two apples in thin slices and place them on top of the batter, pushing them down just slightly. Brush the slices with melted butter and the dust the cake with cinnamon. Bake for approx. 45-55 minutes or until golden and a skewer inserted in the centre of the cake comes out clean. Remove from the oven and set aside to cool slightly in the tin before transferring to a wire wrack to cool completely. Store the cake at room temperature in an airtight container and it will keep for a few days. To make the yogurt, simply scoop it into a bowl, grate the fresh ginger into it, add maple syrup and lemon and stir until combined. Taste and adjust the flavours after preference. Enjoy! PS! I sprinkled the cake with some powdered sugar because it looks pretty on the photos but it’s really not necessary for the flavor.

A Summer of Ice Cream

September 3 2016 Golubka Kitchen 

A Summer of Ice Cream Somehow, we’ve reached the weekend that is considered by many to be the last hurrah of summer. It always goes by in a blink, and every year, the blink seems like the fastest one yet. Though very sentimental, I also can’t help but feel some excitement toward the cooler temperatures, fall produce and general coziness to come. At the beginning of this summer, we gave ourselves a challenge to come up with a new ice cream to post here every Sunday. We are happy to have fulfilled the plan, and the result consists of twelve original ice cream recipes that we are very proud of (+1 recipe from an author we love). Sometimes, I really love setting difficult-but-realistic goals for myself that I know will make me grow, whether personally or professionally – this one made me grow in both ways. Some weeks, it was definitely challenging to think up yet another frozen treat, but mostly, it was very rewarding and quite fun. I generally find myself having a more lighthearted approach, when it comes to ice cream recipe development, as opposed to the more serious savory recipes. The abundance of summer produce made the process of coming up with new flavors quite fluid, and I worked with what was available. Below, a round up of our summer of ice cream. It’s neat to see it all lined up chronologically, starting with rhubarb in the early summer, followed by strawberries, peaches, very light sorbets for the hottest of days, tropical milkshakes, and my youngest daughter’s birthday cake. We are currently brainstorming ideas for a similar weekend series to run during the colder months of the year, and would love to hear from you on what kind of recipes you’d like to see (snacks? sandwiches? soups? It doesn’t have to start with an S!). Have a lovely weekend :) Rose and Rhubarb Frozen Yogurt – Frozen yogurt is one of the easiest frozen treats to make, especially if you have an ice cream maker. All it takes is some good yogurt, whatever secondary ingredients you choose for flavor, and a quick whirl in the machine. Ive always found rose flavor to be very invigorating, and combined with the subtle tartness of the rhubarb and creamy tanginess of the yogurt, this is dessert and aromatherapy all in one bowl. Emma’s Strawberry Thai Basil Sorbet – Aside from eating them just as they are, nothing showcases seasonal fresh berries more than homemade sorbet. This one is from Emmas beautiful cookbook, My Darling Lemon Thyme - Recipes from My Real Food Kitchen. One of the things I adore about Emmas cooking style is her love of fresh herbs. Just like her, I often include herbs in sweet dishes, its a little trick to turn many ordinary desserts into a completely unique and memorable treat. The inclusion of Thai basil in this recipe is genius and makes this creamy sorbet even more refreshing, aromatic and summery. Its also hard to believe that this intense crimson colour comes just from strawberries - a real show stopper. Lavender Ice Cream with Chocolate Tahini Bits – My go-to vegan lavender ice cream recipe with the addition of rich and decadent chocolate-tahini bits. It has a creamy, luxurious texture, which combines so well with the refreshing flavors of lavender and chewy, bittersweet pieces of chocolate. Chamomile Honey-Lemon Ice Cream – Chamomile, honey and lemon are flavors that seem to have been made for one another. In this ice cream, they unite into a subtle taste that I can only describe as soothing, steadying and balancing. Theres that unmistakably floral quality from the chamomile, sweetness from the honey, a sour citrus note from the lemon, all combined in a cooling and smooth ice cream. Green Smoothie Pops – A green smoothie on a stick that can be easily eaten for breakfast on a very hot day, or as an extra nutritious dessert, on any day. Papaya Lime Sundae – Papaya always pairs amazingly well with lime - both are tropical in flavor, and lime gives creamy and mild papaya just the right hint of brightness and zing. Presented here as a very refreshing version of a sundae, with delicious and healthful add-ins - desiccated coconut, cacao nibs (which we sprinkle on everything sweet in this house), and a drizzle of Lady Date pure date syrup. Pi?a Colada Milkshake – A recreation of my favorite beachside cocktail in non-alcoholic, vegan milkshake form. Peach, Honey and Thyme Lemonade Popsicles – These lemonade popsicles, with a bit of zing from ginger, have been in my beat-the-heat arsenal for many summers now - a dessert for the toastiest of days, requiring minimal effort. The lemonade can also be had in its original, un-frozen state, and is an incredibly refreshing, summery drink. Tahini Ice Cream Bars with Miso and Caramel and Chocolate – These vegan tahini ice cream bars, covered with a generous drizzle of miso caramel and chocolate, very distantly remind me of Snickers ice cream bars, which I used to love, but these particular ones are much more healthful and interesting in flavor. Superfood ‘Cherry Garcia’ Pops with a Chocolate Core –  A recreation of my favorite Ben & Jerrys ice cream flavor, made vegan and nutritious with the addition of a few energizing superfoods, and complete with a decadent chocolate core. Mint and Chocolate Milkshake with Aquafaba Whipped Cream – A classic ice cream flavor in milkshake form. Its creamy, with little hard specs of cacao nibs, invigorating with the addition of fresh mint, and topped with a chickpea-based vegan whipped cream. Pistachio and Raspberry Fields Ice Cream Cake – Paloma’s birthday cake, named for her obsession with the Beatles. Pistachio and raspberry complement each other perfectly here, the pistachio flavor being nutty and earthy, while the raspberry becomes its perfect, juicy and fruity pair. The cacao buckwheat crust adds just the right hint of chocolate and crunch to the mix. Berry Creamsicles with White Chocolate Drizzle – These beauties are a breeze to make, requiring no ice cream maker, and are colored lilac with all of summers sweetest, sun-ripened berries. The white chocolate drizzle, made with cacao butter and cashews, adds a nice, extra bit of texture to the creamy berry base, but the creamsicles are great on their own as well, in case you dont want to bother with the drizzle. The post A Summer of Ice Cream appeared first on Golubka Kitchen.

Cinnamon Crunch Cereal and Hemp Milk

August 14 2017 My New Roots 

Cinnamon Crunch Cereal and Hemp Milk It is easier to change a man’s religion than to change his diet. – Margaret Mead Yup. Pretty much. This entire shift began when I had a particularly gnarly couple of months with manic mood swings that rivaled my adolescence, acne flare-ups, bloating, low energy, night sweats, and all-round malaise. Knowing what I know, I looked at my diet first to see what could be adjusted. Everything was organic, whole, plant-based and totally healthy by most peoples standards. But it just wasnt working anymore. I knew something had to give. Delving in deeper, a typical day for me was a whole-grain porridge in the morning, topped with all kinds of seasonal fruit, homemade granola etc. Lunch was a couple slices of organic sourdough rye bread from the local bakery, with homemade hummus, avocado, sprouts etc. Dinner was often a mixed bowl, the base of which was brown rice, quinoa, millet or buckwheat covered in a rainbow of vegetables, homemade pickles, superfood-loaded sauce, and fresh herbs. I wasnt eating sugar, drinking coffee, I was keeping up with my exercise and sleeping well. So what was the problem? In this case, I had a feeling it was a big ol grain overload. The idea of cutting back on my morning oats, bread, and grain bowls was literally devastating to me. I cried. On multiple occasions, just talking about giving up muffins made me weep, and I felt like there was just no way I could make even more changes, or think about my diet even more than I already did. I have had two serious experiences with orthorexia in my life. For those of you who dont know what orthorexia is, it is defined as an obsession with healthy eating. It is considered an eating disorder, and one that is becoming more prevalent in Western culture as healthy eating becomes increasingly trendy. The first bout happened the year I moved out of the house to study at university. While many of my friends were bingeing on junk food and beer, I swung in the opposite direction entirely and took advantage of the incredible meal program that was offered at school, and fueled myself with enormous salads, delicious sandwiches and wraps, veggie-heavy soups and stews, and protein-rich smoothies. I also signed up for the free fitness classes at the university gym, got hooked on kickboxing, step aerobics, boot camp drills, and the weight literally fell off me. I lost about 25 pounds that year, and for the first time in my life I felt like I was in control of the way I looked. The sudden attention from guys – which I had never had before – further stoked the fires for my desire to be even thinner, even though my initial motivation to eat this way stemmed from a desire to be healthy. As my attitude towards food morphed from friend to enemy, I flirted with a full-on eating disorder at this point, playing games with myself to see how long I could go without eating, how many exercise classes I could fit in between classes and study groups, how long I could make my bean salad from lunch last (too long!). Eventually my energy levels dropped to the point where I had a very hard time getting out of bed in the morning and I couldnt concentrate well in school. I realized that I had taken things too far and started eating in a more balanced way again. I put the experience behind me without giving it too much thought. The second time this resurfaced was, ironically, while studying holistic nutrition. While I was learning all about foods and how my body worked, I became almost afraid to eat, toxifying my body, or poisoning it with sugar, gluten, dairy and the rest. I became obsessed with detoxing and subsisted only on clean foods; mostly vegetables. I was stressed, my hair started falling out, my acne came back and my energy hit an all-time low. Despite my obvious physical misery, I somehow felt validated since I wasnt putting anything bad in my body. Eating as healthy as possible became obsessive for me and my classmates, and wed all proudly bring our lunches to school, subtly scrutinizing each others Tupperware contents. Again, food had lost its pleasure, its joy, and had become something that I saw as more of an enemy than a friend. And that really scared me. After graduating, I finally got a grip, and once again slowly re-established a healthy relationship to what I was eating. It is for these reasons that food is such a tender subject for me, and changing my diet dangerous territory. I spent so many years struggling to achieve a positive connection with food, and when I finally got there and it felt like such a relief. The prospect of having to go back to that place of thinking about food more than I already did felt unsafe for me, and slipping back into an obsessive place felt like an inevitability. Meanwhile, the negative self-talk voices were loud and overpowering, telling me how I was fat, flabby, weak, old - things that I KNEW werent true. But thats the sad thing about internal monologues, they dont need to make sense to play like broken records in our minds all day every day. Its enough to drive a person insane. The cruel voices coupled with my extreme fear of reverting back to my old thought patterns and eating habits absolutely terrified me. I felt like I had hit a wall of hopelessness. And all I wanted to do to feel better was to eat a piece of eff-ing bread. The reason I suspected the grain thing was because of the unique relationship that blood sugar has to our hormones. If were consuming carbohydrates at a faster rate than our bodies are utilizing them for energy, that extra glucose gets stored in the fat cells of the liver, which decreases its ability to breakdown excess estrogen, and allowing it to hang around in our systems longer than it should. This excess circulating estrogen causes a whole host of symptoms, including, you guessed it: mood swings, bloating, sluggish metabolism, tender breasts, fatigue, foggy thinking, PMS, and many more less-than-desirable issues. Now, these things can be exacerbated by stress (shocker), inadequate fat and protein intake, and environmental factors, all of which I was likely suffering from. I set out by making a plan, since I know how hard it is to make positive changes without preparation. Instead of focusing on the all the things I wanted to reduce or eliminate, I focused on the foods I could have, foods higher in fat and protein, since I knew that those things would naturally elbow out the things I would normally fall back on (Im looking at you, banana bread). I made a list that I could refer to when I was grocery shopping for ingredients. I cooked and froze things. I stocked the fridge and pantry. I was ready. Within the first few days I already noticed a difference: my energy was incredibly stable, my emotions were in check, the bloating in my stomach dissipated, and I just felt good. As the days rolled on my compulsive urges to down half a dozen muffins subsided, and it was like I could clearly see that what I had actually been battling was blood sugar issues - not just too many grains or carbohydrates. It became clear that I had been taking my bod on a wild rollercoaster of high and low blood sugar for years, which had in turn been tossing my hormones around like a pair of sneakers in a washing machine. Stabilizing blood sugar is the first step in managing your endocrines system ability to do its job properly. I realized that if I was going to eat grains (or any carbohydrate-heavy food), I had to eat them in smaller amounts, balance them out thoughtfully with enough fat and protein, and make sure that I was actually using that energy instead of letting it sit around in my body. So far, things have been going incredibly well, and I am so darn proud of myself for not only identifying the issue, but actually doing something about it. We are fluid beings with needs that evolve and change over time. Our diets need to reflect that, which is why its imperative to listen to our bodies and be advocates for our own health. No one knows your body better than you, and once you quiet all the noise out there telling you how to eat in black-and-white terms, youll be able to hear yourself, without judgement, and choose the way of eating that is just right for you, right now. It may be different tomorrow, and that is okay too. In sharing this all with you, I am trying to set an example, because you too have this intuition that is telling you just what you need to eat and do right now. Its actually fun to be connected to yourself, your unique rhythms and needs. Learning about how you operate and designing a plan that caters to your exceptional self means that you can celebrate, instead of berate your body the whole month through, and experience pleasure in every stage of our cycle. I promise. This is undoubtedly a huge topic, and one that I plan on chipping away at over the next few blog posts. Some things I want to reiterate here are, that I do not believe that grains or carbohydrates are bad. No natural food group should be vilified, just as no macronutrient should be either. If youre thinking about giving up carbs, Id advise you not to. Glucose, the sugar found in carbohydrates is your brains primary fuel source, and when consumed responsibly, carbs will help you on your wellness journey, not hinder you. I still stand behind each and every one of the recipes that I have created for this blog, the app, and both of my cookbooks, and I believe that they are appropriate for many people to enjoy. However at this stage of my life, some of the recipes do not serve my needs any longer, and Ive had to make small changes to them, or put them on the shelf for another time. Im okay with that. Whew! Now for some notes on the recipe. The base recipe for my Cinnamon Toast Crunch-inspired cereal is grain-free, but it does rely on almond flour, which can be expensive. If you can tolerate pseudo-grains, feel free to top up the base with buckwheat flour. This will bulk up the cereal considerably so youll have more for less money. This cereal is r-i-c-h. You really only need a small amount to fuel you in the morning - not like the bottomless bowls of that were used to consuming in the morning without every really feeling satisfied, ya know what I mean? And paired with a luscious liquid like my Super Creamy Hemp Milk will keep you full for even longer, help stabilize your blood sugar, not to mention flood your bod with the delicate nutrients and powerful enzymes that store-bought, plant-based milk is missing. This recipe is dead simple and pretty much like cream – I shouldnt even call it milk, since its so rich and thick. And since were thinking outside the cereal box here, dont stop at breakfast...this milk is amazing in coffee and tea, in raw treats and baked goods, soup, smoothies, ice cream and popsicles. Youre gonna love it! I made the cereal the first time with just almond flour and a full half-cup of applesauce. It was definitely delicious, but I loved it just as much when I cut this amount in half. If you dont want all the sweetness, use just 1/­­4 cup /­­ 60ml of applesauce instead of the full amount. If youre using buckwheat flour, you will need the full amount of the applesauces moisture to bind it all together. I havent tried a version without the coconut sugar, so if youre not into that stuff feel free to play with the recipe on your own.     Print recipe     Grain-free /­­ Gluten-free Cinnamon Crunch Cereal Makes 5-7 servings Ingredients: 1/­­2 cup ground flax seeds /­­ 50g 1 1/­­2 cups /­­ 150g blanched almond flour 1 1/­­2 Tbsp. cinnamon 1/­­4 tsp. fine sea salt 1/­­4 cup /­­ 35g coconut sugar 1/­­4 cup /­­ 60ml - 1/­­2 cup /­­ 125ml applesauce ( 1/­­2 cup /­­ 125ml if using buckwheat flour) 1 Tbsp. coconut oil, melted optional: 1/­­2 cup /­­ 85g buckwheat flour Directions: 1. Preheat oven to 325°F/­­160°C. 2. Combine the ground flax seeds, almond flour, cinnamon, salt, and sugar in a large mixing bowl. Stir well. Then add the desired amount of applesauce and coconut oil, and stir to fully incorporate (you made need to use your hands if it gets too dry). Gather dough into a rough ball. 3. Place dough ball on a sheet of baking paper with another sheet on top. Using a rolling pin, roll the dough as evenly as possible, about 2mm thickness (not quite paper thin). If youre using buckwheat flour, youll need to separate the dough into two batches to achieve this. Remove top sheet of baking paper, and using a paring knife, score the dough into small squares of your desired size (mine were about 1.5cm /­­ .5 square). 4. Place in the oven to bake for about approximately 25 minutes until turning golden around the edges, then turn the oven off and let the cereal sit in there until cool (this will help dry it out and make them extra crisp). 5. Once the cereal is completely cool, break up the pieces into squares and place in an airtight glass container. Store for up to one month at room temperature. Super Creamy Hemp Milk Makes 1 liter /­­ 1 quart Ingredients: scant 4 cups /­­ 1 liter water 3/­­4 cup hulled hemp seeds /­­ hemp hearts Totally optional add-ins: sweetener (stevia, dates, honey, maple syrup...) vanilla sea salt raw cacao powder Directions: 1. Place all ingredients in the blender and blend on high until smooth (this make take a couple minutes). 2. Pour directly into a sterilized bottle and store in the fridge for up to 5 days. Initially, I was really afraid to come out about any of this stuff - the changes my diet is undergoing, the orthorexia, the internal voices! But I know in my gut that if Im going through it, someone else out there is too. And the reason I wanted to start My New Roots in the first place was to create a safe space for everyone to share and support each other on our health journeys, so I have to be as transparent and honest as I feel I can be to set that example. I want to say a huge heartfelt thank-you to all of you who have stood by me all of these years and continue to do so. It feels pretty amazing to have you, and to be getting better all together. In light and gratitude, Sarah B.   ***** Also… There’s one spot left for the upcoming retreat in Ibiza, click here to join me for a week of total inspiration and rejuvenation! The post Cinnamon Crunch Cereal and Hemp Milk appeared first on My New Roots.

Strawberry Cardamom Milk

June 4 2017 Golubka Kitchen 

Strawberry Cardamom Milk I didn’t grow up drinking strawberry milk and thus have no nostalgic connection to it, nor did I have any particular interest in making it, until I ended up with way too many strawberries this past spring. I might sound like a broken record to some of you, but for a bit of context, it’s worth mentioning (once again) that this year’s strawberry season yielded the craziest, dreamiest berries I’ve ever eaten in Florida or anywhere else in the world. I couldn’t stay away from the strawberry farm until my freezer could no longer fit the copious amounts of strawberries I was freezing. We consumed bowls and bowls of fresh strawberries with breakfast, lunch and dinner, but I also cooked with them a bunch (see some of the results here and here). I kind of ran out of recipe ideas towards the end there, so I decided to give this whole strawberry milk deal a try. Boy was I wrong to wait this long, this stuff is heaven. Refreshing, delicious and totally worth the little bit of effort. The method here is a bit more intentional than just blending some strawberries with milk, and yields a truly special little drink. I think spices are extremely important in cooking but especially in plant-based cooking, where building flavor is a bit more of a challenge. A dash of spice can really elevate a dish to the next level, and that’s where the cardamom comes in. The magical, slightly spicy and citrusy flavor of cardamom goes so well with the syrupy macerated strawberries and makes this milk that much more interesting. If you don’t have any cardamom though, this drink will still be delicious without it. There is a step-by-step video above, which shows you how to make almond milk as well as how to flavor it with strawberries. Consider giving this recipe a whirl some day soon when you get your hands on some jammy berries. Enjoy your Sunday :) Strawberry Cardamom Milk   Print Serves: about 3½ cups Ingredients for the almond milk 1 cup raw almonds - soaked in purified water overnight 3 cups purified water for the strawberry cardamom milk about 3 cups sliced strawberries ⅓ cup raw sugar 3 cups unsweetened almond milk 5 cardamom pods - green shells removed, seeds ground in a mortar and pestle Instructions to make the almond milk Drain and rinse the almonds. Place them in a blender along with the water and blend on high speed until completely broken down. Working in batches, strain the milk into a bowl through a nut milk bag. Discard the strained pulp or save for future use in granola, baking, etc. Transfer the milk to a clean bottle or jar and keep refrigerated for up to 3 days. to make the strawberry milk Place the strawberries in a medium bowl and pour the sugar over them. Toss and let macerate until the strawberries yield their syrupy juice, for at least 1 hour or overnight (the longer the better). Puree the strawberries together with their syrup in an upright blender until smooth. Strain the puree through a fine mesh strainer for the silkiest strawberry milk, this step is optional. Combine the almond milk, strawberry puree and freshly ground cardamom in an upright blender and blend until well combined and frothy. Pour the milk into a bottle or jar and chill very well the refrigerator. Enjoy cold. 3.5.3226 You might also like... Sweet Potato Buckwheat Snack Bars with Cardamom Tahini Hot Chocolate Simple Spicy Strawberry Gazpacho Spiced Hot Chocolate and a Cookbook of Our Own .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Strawberry Cardamom Milk appeared first on Golubka Kitchen.

Breakfast Buckwheat Florentines

April 28 2017 My New Roots 

Breakfast Buckwheat Florentines Done is better than perfect. I cant tell you how many times I repeat this to myself on a daily basis, as a sort of mantra to soothe and convince the perfectionist inside me to just follow through. To just put it out there. I almost pushed publish on this blog post yesterday afternoon, but something was holding me back. Two things, in fact. First, the photos werent what I wanted them to be: they were on the boring side without a lot of colour, and not really inspiring. Second, the recipe itself just wasnt there. I was trying to make a vegan yogurt coating with coconut butter and although it was tasty, the texture was all wrong: chunky and gritty. Was it good enough? Probably. Would anyone have noticed what I saw as shortcomings? Probably not. But could I deal with it? Apparently, no. As I was putting the finishing touches on the post, it hit me like a bolt of lightening: I needed to use cashew butter to achieve the silky consistency I was after. Noooo! It was the solution I had been calling in, but to arrive at the witching hour just seemed cruel. How could I start all over at this point? Was I crazy to even try, considering I didnt know for sure that it would work out? With only minutes to make a decision, I hopped on my bike and cycled to the health food store. Again. Cursing myself, my brain, my ridiculous inability to know when to let go, and my insistence that what I put out in the world is my absolute best, really started to annoy me. I bought all the ingredients for the third time, raced home, and got to work. The cookies were the best theyd ever been. Perfect, in fact. But was it worth it? For anyone out there nodding their heads in recognition that they too, have these borderline masochistic tendencies to achieve an arbitrary portrait of perfection, may I ask what it is that drives us to create and then hold it all back if its not exactly what we imagined in our heads? Because nothing is perfect! When do we draw the line and just push publish? Is done really better than perfect? Because done for me it seems like settling for mediocrity a lot of the time. Even if its just a friggin cookie. Im not looking for answers here, just venting I suppose. But if you want to share your similar struggles, feel free in the comments. Its not often I open up or vent in this space, so maybe we can all throw a perfectionist party, and make sure to have these very perfect cookies on the table. Speaking of! Florentines are traditionally almond-centric biscuits, sometimes with the addition of dried fruit like cherries and orange zest, with a rich chocolate coating on the bottom. Because I really love dessert for breakfast, I was motivated to make a morning-appropriate version that wouldnt make me feel like a glutton. I chose to add some buckwheat to the mix since I love to start my day with whole grains, and swapped out the chocolate for a vanilla-cashew butter coating that I basically want to pour over my entire life. Like I mentioned, my original thought was to go with something yogurt-like, but once I made this saucy concoction, there was no need to pretend it was something else. Pure, divine, silky-smooth pleasure glaze! Ahem. I love these cookies because they are so simple to make with just a few ingredients, and incredibly fast. On my third testing, they were done - mixed, baked and glazed – in 20 minutes. If youre in a rush to get your treat fix, leave the cashew coating out of the equation, and youll still have a gorgeously tasty and satisfying little snack. As far as additions and flavours go, these wicked little morsels are kind of a blank slate. I made a couple batches with orange zest and one without. Personally, I really loved the citrusy warmth that the orange lends, and its nod to morning fodder, but you can also omit it for a more neutral taste. Instead, spice them up with cinnamon, cardamom, lemon zest, rose, lavender, coconut etc. I think adding cacao nibs would also be really delicious, as would dried blueberries, dried figs, or apricots. Whatever you choose to do, get ready to be very excited to get up in the morning. Couple these cookies with a turmeric latte, a piece of fruit and youll be good to go. Until 4 oclock when you want another one.     Print recipe     Breakfast Buckwheat Florentines Makes 12 Ingredients: 1/­­2 cup /­­ 90g raw buckwheat groats 1/­­2 cup /­­ 70g slivered almonds (or sunflower seeds) 1/­­3 cup /­­ 45g almond meal 2 1/­­2 Tbsp. coconut oil 2 1/­­2 Tbsp. pure maple syrup a couple pinches sea salt zest of 1 organic orange, optional Vanilla Cashew Coating: 1/­­3 cup /­­ 85ml cashew butter 1/­­4 cup /­­ 60ml coconut oil 1 Tbsp. pure maple syrup seeds from 1 vanilla bean pinch sea salt Directions: 1. Preheat oven to 350°F /­­ 175°C. Line a rimmed cookie sheet with baking paper. 2. In a dry skillet over medium heat, toast buckwheat until golden, about 3 minutes. Transfer buckwheat to a mixing bowl to cool. In the same skillet toast the slivered almonds until golden, about 2 minutes. Transfer them to the bowl of buckwheat to cool, add the almond meal and stir to combine. 3. In the same skillet (no need to wash) over low heat, melt the coconut oil and add the orange zest, if using. Turn off the heat and whisk in the maple syrup and salt. Pour the liquid over the buckwheat and almond mixture and fold to combine. Do not wash the skillet. 4. Using a tablespoon measure, scoop out the florentine cookie mixture and set each one on the lined baking sheet with plenty of space in between (I baked these in 2 batches of six). Using the back of the spoon, flatten the cookies out a little. Place in the oven and bake for 7-10 minutes until the edges are golden and bubbly. Remove from oven and let cool for about 5 minutes. Transfer to a cooling rack and repeat with remaining mixture. 5. While the florentines are baking, make the cashew coating. Melt the coconut oil in the same skillet over low heat, then add the cashew butter and stir well to combine. Once melted, add the vanilla bean and maple syrup. Stir well and turn off the heat. 6. Once the florentines have cooled, make sure that the cashew coating is still liquid. Spoon a couple teaspoons on the bottom of each cookie and spread it as evenly as possible. Place on a lined baking sheet, coating side up in the fridge or freezer to set. Once firm, repeat with remaining coating, except this time place the coating side down on the lined baking sheet. Place in the fridge or freezer to set, then enjoy! Store leftovers in the fridge or freezer in a tightly sealed container for up to two weeks. Once I started editing the new photos for this post, I realized that the last batch of Florentines werent as golden, or as flat as the previous batches. I decided to let that one go. And Im very proud of that. *   *   *   *   *   * Hey Copenhagen! Just a reminder about my first two cookbook events in CPH this Spring. The first will be an intimate talk and demonstration at SLOW Copenhagen, and the second will be a magical, celebratory dinner in collaboration with the local, organic grocer and kitchen, Kost. Click on the images for more info and tickets! Cant wait to see you there.  The post Breakfast Buckwheat Florentines appeared first on My New Roots.

Its Alive! Sprouted Chickpea Hummus

April 7 2017 My New Roots 

Its Alive! Sprouted Chickpea Hummus The first job I landed after moving to Copenhagen, was working as a chef in a little cafe. After a few weeks of consistently not burning lasagna and under seasoning everything, I was asked if I was interested in cooking on a few episodes on a local, public TV station. The producers suggested I choose a few dishes that I love, and filmed me in a friends kitchen, since mine was too small. My husband gently warned me beforehand that Danes dont respond well to overly-enthusiastic, hyperbolic Americans, so I faked it and was awkwardly not myself as I spoke lukewarmly about whole grains and beans, fermented things and dark leafy greens. The first recipe I made on the show was sprouted hummus, and although the recipe turned out well, I felt like a fraud. Because above all things, sprouts were, and still are, my true love. The show was on at 2 or 3 in the morning, and because I didnt have a television, I never actually saw it on air. Instead, I watched it on my computer on a borrowed CD, long after it had been on TV. Much to my dismay, the producers titled the show Cooking with Sareh, which still baffles me considering the fact that my name is spelled the exact same way in Danish. The program was poorly edited, badly lit, awkward in every sense, and in my attempts to come off as cool and nonchalant, I seemed utterly bored as I fondled chickpea sprouts - something that otherwise would get me pretty riled up. On the whole, this experience was totally mortifying, except for one small, redeeming factor. I was suddenly being recognized at work in the café, and on the bike paths of Christiania: hey sprout girl! theyd call at me. Its you! I didnt make your hummus, but your show is great, sprout girl, theyd say. If there was any consolation, this was it. I was Sprout Girl. So in case you missed my break out performance on Cooking with Sareh, and my reined-in, lackluster pitch about sprouts, here it is again. Because I am Sprout Girl forever and always. Sprouting is like any other kitchen endeavour: it seems pretty daunting until you actually do it, then youre left wondering what took you so long to try – a real facepalm moment. With simple equipment that you most likely have in your cupboard, and seeds that you already have in your pantry, its a fun and empowering practice that brings you one step closer to your food. Sprouts are so nutritious because they are life potential, ignited. When we soak a seed, we end its dormancy, and awaken the nutrition inside it needed to grow a plant which will in turn make more seeds and more plants. When we eat a sprout, we eat this potential! Pound for pound, sprouts have the largest amount of nutrients of any food. Did you get that? This is a big deal! And its all because sprouting increases vitamin content significantly, especially vitamin A, Bs, C and E, along with boosting calcium, iron, selenium, and zinc. The quality of protein and carbohydrates improves, as the sprouting process begins to break down the complex proteins and starches into amino acids, peptides, and simple carbohydrates needed by the seed to grow. At the same time, anti-nutrients such as phytic acid, protease and amylase inhibitors are neutralized. This makes a sprout very easy to digest with highly absorbable nutrients. Who is responsible for this influx of awesomeness? Its enzymes! Enzymes are compounds found in raw plants that are needed for nearly every biochemical process that takes place in our body, and something many of our modern diets are lacking. Sprouts are virtually loaded with them. There are up to 100 times more enzymes in sprouts than uncooked fruits and veggies! Enzymes are also what sets living food apart from raw food. Yes, raw foods still offer us enzymes, but eating a food that is alive guantees more enzymes, and in fact more nutrients altogether. As soon as a food is picked, it begins losing its nutrients. Imagine how much vitamin C is left in that orange, which has traveled hundreds, if not thousands of kilometers to get to your plate, and spent weeks, if not months in a storage facility before being dropped off at your local grocer. Sprouts are the remedy to this, pulsating with life and life-giving nutrients, and pretty much the freshest food you can eat outside of a garden. Sprouts are also incredibly low in calories, yet deliciously filling due to their high fiber and water content. A fantastic food to binge on, especially if youre trying to elbow out some of the other stuff from your diet. I love the versatility of sprouts, not only are there so many varieties, but they can be used in so many ways. Like this hummus for example! You can also go classic and top your sandwiches with sprouts, or fold them into grain salads, puree them into soups and even smoothies. I also love freshening up cooked dishes, like stir-fries, curries and pizzas with sprouts. Their crunch and earthy brightness are a welcoming balance to heavier, richer meals. If youre on a budget, sprouts are a sweet deal. Because the amount of food you sprout triples or quadruples in size, youll end up with way more to eat than you started with for the same price. Its kind of magical. Whats more, is that properly stored sprouts can last over a month, and some varieties up to 70 days. If youre prone to tossing away spoiled produce, sprouts will save you money, big time. Sprouting can take place anywhere you have access to fresh, clean water twice a day. Ive sprouted on road trips, beach holidays, visiting the in-laws...all over the place! And the groovy thing about taking your show on the road is that you can convince other people to get sprouting too. And sprouts are not just great for our health, but also the planet. Consider the fact that youre growing a garden right in your kitchen, using your own energy to make the magic happen. Its hyper-local food at its best! No chemicals or pesticides during the growing process, or fossil fuels for transportation. Could sprouts be the perfect food?! The answer is yes. But I may be a little biased. I am the Sprout Girl, after all. If you are concerned about mold or bacteria contamination, please understand that commercially-grown sprouts are propagated in an ideal environment for pathogens to proliferate. Just one more reason to grow your own sprouts at home where you can be sure of proper hygiene and care. Make sure that your jar or sprouting container is thoroughly clean, that youre rinsing your sprouts with cool water twice daily, and that your sprouts have plenty of airflow. After I drain my sprouts, I make sure that the seeds /­­ sprouts arent blocking the entire opening of the jar (see photo). If you follow these tips, you shouldnt have any problems. Scoring Seeds You can sprout just about anything, but the cheapest and easiest things are found in the bulk bin of your health food store! Lentils, beans, chickpeas, rice, buckwheat, wheat are all widely available and inexpensive. Its imperative that you choose organically-grown ingredients, as conventionally grown seeds are often irradiated, making them difficult, or even impossible to germinate. You can also purchase seeds online, especially the more specialty ones, like alfalfa, radish, onion, broccoli etc. Finding Equipment There are plenty of sprouting apparatuses that you can buy, but if youre just starting out, use a jar! I bet you already have one. – 1 sterilized, large-mouth, quart-sized glass jar with an airtight lid – small piece of cheesecloth – rubber band – a bowl or dish rack How to Sprout There are countless resources on this topic online, and even whole books written about sprouting, so I am presenting you with a very simple, yet rather foolproof technique. If you want to learn more (which I encourage you to do!) here’s a great place to learn about different methods, applications, as well as help and advice: Sprout People     Print recipe     Simple Sprouting Day 1 1. Prep (night) Take a quick glance at the seeds as you put them into the sterilized soaking container. Remove any stones, cracked /­­ damaged seeds, and rinse well. 2. Soak (night) A general rule is covering the seeds with 2-3 times the amount of water (e.g. 1 cup seeds : 2-3 cups water). Use pure, filtered, unchlorinated water. Skim off any seeds that are floating. Let sit for 8-12 hours. Day 2 1. Drain (morning) Put a piece of cheesecloth over the mouth of the jar and secure it with a rubber band. Drain the seeds letting all the water run out. 2. Rinse + drain (morning) Run cool water through the cheesecloth, swish the seeds around and drain. Repeat, then set the jar in a bowl or on your dish rack at a 45° angle so that any remaining water can drain out, but air can easily get in. 3. Rinse + drain again (night) Day 3 1. Rinse + drain (morning) Run cool water through the cheesecloth, swish the seeds around and drain. Repeat, then set the jar in a bowl or on your dish rack at a 45° angle so that any remaining water can drain out, but air can easily get in. 2. Rinse + drain again (night) Day 4 1. Rinse + drain (morning) Run cool water through the cheesecloth, swish the seeds around and drain. Repeat, then set the jar in a bowl or on your dish rack at a 45° angle so that any remaining water can drain out, but air can easily get in. 2. Rinse + drain again (night) 3. Enjoy (night) Your sprouts are ready! The tail should be at least the length of the seed itself (if it is not quite there yet, continue with the rinsing and draining process until it is. Some seeds take a couple more days). If youre not going to eat all the sprouts right away, make sure you let the sprouts drain for at least 8 hours after their last rinse before you put them in the fridge. Never store wet sprouts, as they will spoil quickly. Store sprouts in the sprouting jar with an airtight lid for one month, or more.     Print recipe     Its Alive! Sprouted Chickpea Hummus Makes 4 cups Ingredients: 2 cloves garlic 1/­­3 cup /­­ 85ml tahini 1/­­2 tsp. fine salt, to taste 2 tsp. ground cumin 1/­­4 tsp. smoked paprika (optional) zest of 1 lemon 4 Tbsp. freshly squeezed lemon juice 4 Tbsp. cold-pressed olive oil 4 cups /­­ 500g sprouted chickpeas (start with 1 1/­­2 cups /­­ 300g dried chickpeas) Directions: 1. Pulse the garlic in the food processor until minced. Add all other ingredients, except for the sprouted chickpea and blend until you have a paste. Add the chickpeas and blend on high until as smooth as possible. Season to taste and adjust more salt /­­ spice if desired. To achieve an even smoother consistency, scoop hummus into a high-speed blender and blend on high for an additional 10-15 seconds. Serve immediately and store leftovers in an airtight container for up to five days. I hope that this process seems simple enough for you to try. I promise that once you start sprouting, you won’t be able to stop! It’s so easy, fun, and connecting – not to mention delicious. Good luck and happy sprouting, dear friends! xo, Sarah B *   *   *   *   *   * Hey Copenhagen! I am thrilled to announce my first two cookbook events in CPH this Spring. The first will be an intimate talk and demonstration at SLOW Copenhagen, and the second will be a magical, celebratory dinner in collaboration with the local, organic grocer and kitchen, Kost. Click on the images for more info and tickets! Can’t wait to see you there.    The post It’s Alive! Sprouted Chickpea Hummus appeared first on My New Roots.

2 Ingredient Vegan Meatballs

March 22 2017 Happy Cow veggie blog 

You might be surprised to learn that delicious, healthy vegan meatballs can be made with only 2 simple ingredients. Fablunch has a recipe that uses buckwheat and potatoes to create […] The post 2 Ingredient Vegan Meatballs appeared first on The Veggie Blog.

3 Favorite Quick Treats

February 21 2017 Green Kitchen Stories 

3 Favorite Quick Treats Our daughter’s school teacher sent along a pale blue little text book for her to draw and write in during our recent trip to Cape Town. Considering that Elsa’s previous writing experiences mostly consisted of scribbling random letters from the alphabet and signing her drawings (often reversed), we honestly didn’t expect this journal to be anything more than a sketch book. But to our surprise, she filled the pages with both drawings and sentences about her days. She is no Donna Tartt just yet. Her letters look a little wonky, she spells words exactly as they sound and writes without space between (so it all looks like a long hashtag): weesaasharkindeseetodey. But regardless of how much or little that happened each day, she found something to write about, she tried her best to get the spelling right and she filled that book with memories. The connection I am trying to make here is that this blog is Luise’s and my journal. And we have been bad at filling it lately - with memories and recipes. Ever since the children outnumbered us, it has been difficult to write. Not only due to lack of time and sleep, but we’ve also been looking for meaning, relevance and motivation. We have been doing this for more than seven years now and I have personally come to a point where I want everything to be so damn perfect every time that I often get stuck in this circle of “this is not good enough”. But seeing Elsa’s journal made me realise that we don’t always need the grandest of recipes or ideas. Sometimes a simple 5-minute snack or treat can be good enough. Okay, I don’t really think one snack is good enough. So we are actually sharing three today! These recipes are all great options when you need a late afternoon pick-me-up, a post workout treat or simple Tuesday dessert. Although different in their execution, they can all be made in a breeze and all of them also happen to include tahini. If you haven’t tried tahini with sweet flavours before, consider this your lucky day. It’s the bombest flavour combo! First up, easy but epic stuffed dates. I shared these stuffed dates on instagram a few weeks ago, calling them ugly delicious. Although a lot of people seemed to think that they weren’t ugly, I still argue that this isn’t a very glamorous dish. Frozen raspberries, grated ginger and tahini, mashed into soft dates is preferably something that is enjoyed under dim light in front of a tv series. Unhulled tahini is excellent for this dish because of it’s richer tones. And if you’ve got a dark chocolate bar (70-80%) lying around, you can break it up and cram small pieces of chocolate into the date along with the other ingredients. It’s probably the quickest and easiest sweet firework your mouth will ever experience. Tahini & Raspberry Stuffed Dates Makes 10 10 soft dates 1 tsp fresh ginger 3 tbsp tahini (preferably unhulled), almond butter or nut butter of choice 20 fresh or frozen raspberries a handful desiccated coconut dark chocolate (optional) Open up all the dates, discard the stones and place the dates on a plate. Grate the ginger over the dates and then fill them with approx 1/­­2-1 tsp tahini per date and two slightly mashed raspberries (and a small piece of chocolate, if using). Top with a scattering of desiccated coconut. Indulge. We obviously think smoothies are the ultimate quick treat, having written a whole book about them. They are easy to make, easy to improvise and easy to like. This recipe is not from the book but it combines many of our favorite smoothie ingredients mentioned in the book into one master smoothie which we often make in family size and portion out in mini bottles. Berries are always great in smoothies being low on sugar and high on freshness. Avocado and banana makes it exceptionally creamy. Dates add a caramel tone and cardamom, ginger and tahini blasts the flavours. Depending on the tartness of your berries, a squeeze of lime or lemon can also be good in this. Berry & Tahini Smoothie 2 large glasses 1 banana 1/­­2 avocado 2-3 soft dates 1 tsp freshly ground cardamom 1 tsp fresh ginger 1 tbsp tahini 1 cup /­­ 150 g frozen raspberries and blackberries 1 cup oat milk or other plant milk Add all ingredients to a blender and mix on high speed until smooth. Taste and adjust the flavour, add more ginger, tahini or cardamom if needed. Add more milk if it feels too thick. Pour into two large glasses or bottles and enjoy right away or store in the fridge with a lid on. On a recent car ride from Copenhagen to Stockholm, Luise picked up a snack pack of cottage cheese with topping. It is not something we often buy but it tasted pretty good and we started talking about making our own version of it, adding lots of crunch and more freshness along with the sweetness. We have combined cottage cheese with yogurt here to make it more creamy, fluffy, tangy and rich in protein  and this has become one of our favorite post workout meals lately. We serve it with chopped apples, an easy crunchy topping of toasted buckwheat groats and nuts and top it all with a delicious syrup made of honey, fresh ginger, cardamom and tahini. The syrup should taste quite strong of ginger to contrast the cheese and it’s really what makes this dish special, but if you are not a fan of ginger, use the lesser amount. If you’ve got a jar of our Ginger & Turmeric Honey Bomb at home, that can be used instead.   Cottage Cheese with Apple, Ginger Honey and Crunch Serves 2 (hungry people) or 4 (as a snack) 1/­­4 cup /­­ 50 g buckwheat groats 1/­­4 cup /­­ 35 g hazelnuts, roughly chopped 1/­­2 tsp sea salt 1 cup /­­ 250 g cottage cheese 1/­­2 cup /­­ 125 ml plain thick yogurt (turkish or greek style yogurt) 1 large apple 1 1/­­2-2 tbsp honey 1 tbsp tahini 1/­­2-1 tsp freshly grated ginger 1/­­2 tsp ground cardamom Dry toast buckwheat groats, hazelnuts and salt in a skillet or sauce pan on medium heat for approx 10 minutes, stir every now and then. While its toasting, divide the cottage cheese on two plates or four bowls. Discard the core from the apple and chop it in roughly 1/­­2 inch /­­ 1 cm pieces. Scatter the apple pieces over the cottage cheese. When the buckwheat and nuts smell fragrant and look golden, turn off the heat and scatter it over the cottage cheese and apple. Without rinsing the skillet/­­saucepan, use the after-heat in the pan to stir together tahini, honey, ginger and cardamom - it only need a little heat to combine easily. Drizzle generously over the two plates and finish with a sprinkle of cinnamon. Dive in!

Immunity-Boosting Beet and Camu Camu Breakfast Bowl

January 22 2017 Golubka Kitchen 

Immunity-Boosting Beet and Camu Camu Breakfast Bowl Hope your weekend’s been great so far! Checking in with a fun, immunity-boosting smoothie bowl recipe that we developed for Nuts.com. This smoothie contains a powerful, vitamin C-rich trio of raw beet, cranberries and camu camu powder. Camu camu is a magical amazonian berry that has the highest naturally occurring vitamin C content of all the known plants in the world. I did a little test and have been adding camu camu powder to my morning smoothies and porridges this winter instead of taking my usual C vitamins, and no major cold yet! This smoothie is perfectly good without camu camu too, in case you aren’t planning on adding another item to your pantry/­­superfood collection. If you are worried about the raw beet here, don’t be – its flavor gets neutralized and masked by the other ingredients, while you benefit from its wealth of nutrition and magnetic color. There are also bananas and dates for sweetness, seasonally-appropriate cranberries for bit of tartness, and avocado for some healthy fats. Some weekend links below. Enjoy your Sunday :) - Invincible Living: The Power of Yoga, The Energy of Breath, and Other Tools for a Radiant Life – currently reading this book, written by an inspiring Kundalini yoga teacher. Perfect for a Kundalini beginner like me and very down to earth – not too technical or woo woo, with tons of practical tips for a more healthful and mindful existence. I’ve been very curious about Kundalini for a while now, and have began incorporating simple techniques from this book into my daily routine, like 7 minutes of Breath of Fire (breathing in and out through your nose at even increments), which is supposed to help get your glandular system back in order. Really loving it so far! - The Well/­­Aware Podcast – we love our podcasts around here and super thrilled about this new discovery, favorite episodes include interviews with Kerrilynn + Cindy of CAP Beauty, Satsuki Shibuya, Caitlin Mociun - Anny Wang – obsessed with this Swedish artist/­­furniture designer who does these insane in 3D illustrations, just look at them! Want her prints all over my walls. - In My Fridge: Heidi Swanson - How To Put Plants at the Centre of Your Plate by Anna Jones – that celeriac steak! - The First Mess Cookbook – I’m not sure I’ve ever been this excited for a cookbook to come out, it’s going to be SO good! Laura has a little preview of the book here. Follow this link for the Immunity-Boosting Beet and Camu Camu Breakfast Bowl Recipe :) You might also like... Sprouted Sunflower Seed Cocoa Bars Sweet Potato Buckwheat Snack Bars with Cardamom Ginger Marinated Tofu with Citrus Salsa Mango, Jicama and Grilled Corn Tacos .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Immunity-Boosting Beet and Camu Camu Breakfast Bowl appeared first on Golubka Kitchen.

Winter Root and Fennel Soup with Greens and Caramelized Cauliflower

December 11 2016 Golubka Kitchen 

Winter Root and Fennel Soup with Greens and Caramelized Cauliflower Since winter in the northern hemisphere is most definitely in full swing, we thought it was time for another quick, creamy winter soup recipe that’s nourishing and warming to the core. This one’s got a balance of grounding winter roots like celeriac and parsnip with some brighter, crisper veggies like spinach and fennel, finished off with a kiss of lemon. The roasted cauliflower pieces that stud each bowl are cooked in a special, sweet and spicy dressing that helps create those caramelized edges we are all so fond of. Eating this soup during this time of year just feels right – it’s incredibly cozy and feeds both body and soul. This soup is stunning enough in looks to serve as a starter to a festive meal, so we encourage you to get radical and serve green soup at your holiday party :) There are some weekend links after the jump, have a cozy Sunday. Natalie Weinberger interviewed on Sight Unseen – one of our favorite ceramicists Botanica – a soon to be, vegetable forward restaurant in LA + a lovely online journal with some amazing recipes like Spiced Spaghetti Squash Pancakes, Whole Roasted Cauliflower, Banana Buckwheat Poppyseed Bread The Founders of CAP Beauty interviewed by Ashley Neese – and if you haven’t heard of CAP Beauty, check it out, it’s an amazingly well-curated one stop shop for natural beauty products Pirelli Calendar 2017 Goes Makeup-Free McKel Hill of Nutrition Stripped interviewed on Chris Ducker’s podcast Pulp Pantry – a snack company that utilizes pulp from making juice, which normally gets discarded, to make granola, veggie crisps and more – such a smart idea! GIFs by NASA Gourmet Print Shop – Sarah Britton of My New Roots is now selling some of her beautiful food photographs for making prints Winter Root and Fennel Soup with Greens and Caramelized Cauliflower   Print Serves: 4-6 Ingredients for the cauliflower 2 tablespoons neutral coconut oil - melted ½ tablespoon Dijon mustard ½ tablespoon maple syrup ½ tablespoon tamari ½ teaspoon sriracha 1 medium cauliflower head - cut into florets for the soup 1 tablespoon neutral coconut oil 2 teaspoons whole coriander seeds or 1 teaspoon ground coriander 1 large yellow onion - chopped sea salt - to taste 2 small or 1 medium to large celery root - peeled and roughly chopped 1 medium parsnip - peeled and roughly chopped 1 medium to large fennel bulb - roughly chopped, green fronds reserved 3½ - 4 cups purified water 2-3 bay leaves (optional) few large handfuls arugula or spinach leaves freshly ground black pepper - to taste ½ lemon - juice Instructions to roast the cauliflower Preheat oven to 400° F (200° C). Combine coconut oil, mustard, maple syrup, tamari and sriracha in a medium bowl and whisk until smooth. Place cauliflower florets onto a parchment paper-covered baking tray, drizzle with the dressing and toss to coat evenly. Roast for 30 minutes or until soft and caramelized at the edges, stirring at halftime. to make soup While the cauliflower is roasting, warm coconut oil in a medium soup pot over medium heat. Add coriander and toast for 1-2 minutes, until fragrant. Add onion and a pinch of salt and let onion sweat for a few minutes. Lower the heat to medium low and sauté for 20-30 minutes, stirring frequently, until onion is soft and caramelized. Add celery root, parsnip, fennel, water, bay leaves, if using, and a few generous pinches of salt to the pot, bring to a boil over medium high heat. Adjust the heat to establish a strong simmer and cook, partially covered, for about 20 minutes, or until vegetables are soft throughout. Remove and discard bay leaves. Combine soup with half of the roasted cauliflower, arugula/­­spinach, fennel fronds (reserve a few for garnish) and black pepper in an upright blender and blend until smooth. You may need to do this in batches, depending on the size of your blender. Use caution when blending hot liquids. Transfer the pureed soup back into the pot, squeeze the lemon juice and mix it in. Taste for salt and pepper and adjust if needed. Distribute between bowls and serve warm, garnished with the rest of the roasted cauliflower florets and fennel fronds. 3.5.3208 You might also like... 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Pumpkin Miso Broth with Soba

November 2 2016 My New Roots 

Pumpkin Miso Broth with Soba Danes are not big pumpkin eaters. Carrots, sure. Cabbage, indeed. Potatoes, definitely. But even though they seem to have caught on to the Halloween jack-o-lantern carving thing, actually consuming pumpkins is not high on their list. Just last week I was at the grocery store and saw a display of huge spaghetti squash on clearance, being promoted as autumn decorations.  Pfff, what?! I scooped up as many as I could (I mean, they were less than two bucks a pop) and I excitedly starting telling the cashier about the wild and crazy deal in the produce aisle, all the amazing things you could do with this gourd, and how it turns into freakin noodles. She raised an eyebrow, but was largely unimpressed. Maintaining conviction, I awkwardly carried my bushel of spaghetti squash to my bike, but not before telling two random customers on the way out as well. Just trying to spread the word, people! So aside from decorative (and reminder: totally edible) spaghetti squash, there is really only one proper pumpkin here in Denmark, and that is the Hokkaido. These spherical, bright orange beauties are available at most grocery stores, and for good reason: they are a very delicious and super versatile variety. They are yummy roasted, stuffed, baked, blended into dips, or in soups and stews. I dig them because you can eat the skin, which gives a serious boost of carotenes and fibre. Hokkaido pumpkins can also be called Kuri squash, and similar varieties include red Kabocha, Hubbard and Ambercup. As a PSA to Denmark, I would love to suggest growing these or other varieties of pumpkin since every single type has something special to offer, besides a being a decoration that is. Anyway, on to the recipe! As soon as the one-and-only pumpkin hit the stores a couple weeks back, I made this soup. Craving something creamy and soothing to combat autumn drizzle, I blended the steamed pumpkin with ginger and miso for the most luscious of broths, made even more satisfying with the addition of soba noodles. A few nights later I made it again and added even more goodies: spring onion, seaweed, toasted sesame and sautéed shiitake mushrooms. So. Good. I am obsessed with the combination of the sweet pumpkin and savoury miso, especially with the spicy warmth of the ginger to bring it all together. I also love the consistency of the soup, which is thinner than most of the purées I make. Its really more broth-like, and coats the soba in the perfect way. Unbelievably comforting on a chilly fall night, this dish will be on heavy rotation here this season, and I hope in your home as well. Pumpkin Miso Broth with Soba comes together in under 30 minutes, so its the perfect weeknight dinner. Plus, it is made mostly with pantry staples, so all you need to pick up at the store is a pumpkin! If you want to make this meal even faster, you can skip the toppings altogether, as the soup on its own is totally delicious, and can be made in under 20 minutes. It also freezes well, so make a double batch and store half in the freezer for your next there-is-nothing-to-eat emergency. You can thank me later. Miso delicious! Most people are familiar with miso from Japanese restaurants where miso soup is served, but beyond that I think Westerners greatly under utilize this miraculous umami gift from the gods! It is a consistent condiment in my kitchen repertoire and most times when I use it in something Ive served to guests, they often ask why the dish tastes so special. The answer is miso. Miso is a Japanese word meaning fermented beans. Traditionally, miso is made from soybeans and is found in the form of a thick paste. The process of making miso involves soaking cooking, and mashing soybeans, then finally inoculating the mix with koji (a specific mold spore) and salt. This mixture is transferred to a crock or barrel where it is left to ferment for months or years. Miso comes in various colours, depending on whether or not other legumes or grains were used in the fermentation process, and the length of fermentation. White, yellow, red, brown and dark brown miso are some of the shades youll see in the store. In general, lighter miso tends to be sweeter and milder, while darker miso leans towards the saltier and pungent. I generally keep two kinds in my fridge, since they taste so incredibly different. This recipe calls for light miso, and I really stress using this variety since a dark miso would be far too rich and overwhelming. I prefer to use dark miso in things like gravies and sauces. Either way though, miso is an explosive umami bomb that will add tons of complex, satisfying flavour to many of your favourite foods. Because of this six taste, miso gives plant-based foods that umph that it can be lacking. When buying miso, look for an organic or non-GMO product that is raw /­­ unpasteurized. Unpasteurized miso will always come in the form of a paste, whereas the instant miso soup that you can find on the dry goods shelf is likely pasteurized and therefore not as health-promoting. If your miso comes packaged in plastic, transfer it to an airtight clean glass jar or ceramic crock when you get home, and store it in the fridge for up to a year. Unpasteurized miso is full of live cultures and for that reason it should never be boiled. If you read this recipe through, youll see that I only add the miso at the end when the soup is in the blender. This is to ensure that we preserve all of those delicate nutrients and precious enzymes that would be destroyed with high heat. If you are going to reheat this soup, make sure to do so gently and stir constantly to avoid scorching. Some notes on the recipe ingredients: if you absolutely cannot find light miso, a simple vegetable stock or bullion can be used in its place. But it’s worth tracking down. Soba noodles can be found at Asian supermarkets, health food stores, and gourmet foods shops. Make sure to look for noodles that are 100% buckwheat flour, as many brands of soba will add wheat flour to act as a binder, and keep in mind that these will not be gluten-free. Some people also find the taste of pure soba noodles off-putting since buckwheat can taste very strong, but I love it! Finicky kids (and adults) may prefer the milder-flavour of brown rice noodles, or even whole grain pasta.     Print recipe     Pumpkin Miso Broth with Soba Serves 4 as a main, 6 as a side Ingredients: 1 Tbsp. coconut oil 2 medium yellow onion 3/­­4 tsp. fine grain sea salt 3 cloves garlic 1 medium, 2 lb /­­ 1kg Hokkaido pumpkin (or other favourite hard winter squash) 3 – 4 cups /­­ 750ml - 1 liter water 3 – 4 Tbsp. white or light miso 1 Tbsp. minced fresh ginger 175g /­­ 6oz. soba noodles (100% buckwheat) toppings: spring onion sesame seeds sautéed shiitake mushrooms seaweed, optional (I used oarweed, but any sea vegetable is good!) Directions: 1. Roughly chop onions, mince garlic. Wash the pumpkin well (as youll be eating the skin), and chop into chunks. 2. In a large stockpot, melt the coconut oil. Add the onions and salt, stir to coat and cook for about 10 minutes until the onions are just starting to caramelize. Add garlic and cook for about a minute until fragrant. 3. Add the pumpkin and stir to coat. Add 3 cups /­­ 750ml of water, cover, bring to a boil, and reduce to simmer for about 15 minutes, until the pumpkin is tender. 4. While the soup is cooking, prepare the toppings: Bring a pot of salted water to the boil. Cook soba noodles according to package directions, drain and lightly rinse. Slice spring onion, lightly toast sesame seeds in a dry skillet over medium heat, about 2-3 minutes. Sauté mushrooms in a lightly oiled skillet over high heat for 5-7 minutes. 5. Transfer the soup to a blender and blend on high until completely smooth. Add more water if necessary - youre looking for a creamy consistency, but it should not be thick like a paste. I like the soup to be on the thinner side for this dish. Add the miso, ginger and blend again until smooth. Taste and adjust seasoning as desired. Transfer soup back to the pot and keep warm (reheat if necessary, but try not to boil). 6. Ladle soup into bowls, top with soba, spring onion, sesame seeds, mushrooms and crumble the seaweed over top. Serve immediately and enjoy. This soup is wildly tasty and saisfying, and will probably make you look forward to cooler temperatures and nights spent in. I hope you all are having a lovely fall so far. Sending big love and cozy moments to you all, Sarah B. Show me your soups on Instagram: #MNRpupmkinmisobroth The post Pumpkin Miso Broth with Soba appeared first on My New Roots.

Vegan Sweet Potato Caramel Nougat and The Mighty Fix

October 5 2016 Golubka Kitchen 

Vegan Sweet Potato Caramel Nougat and The Mighty Fix This post is created in partnership with MightyNest, keep reading for a great discount. Right off the bat, I want to say that this tasty treat is not exactly nougat, as in, it doesn’t exactly have that distinct sticky, chewy texture. It’s not made of eggs, being vegan, nor is there a crazy amount of sugar. It is, however, similarly shaped and has a nice studding of toasted nuts and cookie crumble throughout. Now that we’ve gotten the name out of the way, let me tell you a bit about how lovely it is. Sweet potato caramel is at the base of this nougat, and is something I came up with a few years back. I’ve since been able to apply it to many things, from snack bars to cakes, I once even tried it in a smoothie. Roasted sweet potato mash tastes surprisingly similar to caramel when mixed with dates and nut/­­seed butters. It’s rich, decadent and very versatile. This nougat very much reminds me of a dessert I grew up eating, which was a mixture of cookie crumble, nuts and condensed milk, similarly formed into a sliceable log. We had a funny name for it in Russian – sweet kielbasa. I had it in mind when testing out this recipe. It might be nostalgic for me, but I truly can’t wait for you to try it – it’s just so delicious and simple, and includes a whole nutritious root vegetable. It’s a no bake type of affair (once you’ve baked the easy cookie crumble) and quite a breeze to put together, requiring not much more than a blitz in a food processor and some time to harden in the freezer. I give a recipe for two flavors here – caramel and chocolate, both dotted with crunchy, roasted hazelnuts, pecans, and the aforementioned cookie crumble. Considering the holidays coming up, I think this nougat would make for a wonderful dessert option at a festive gathering, or even a thoughtful, sweet gift. The neat, hive-patterned wrappers I used for shaping the nougat are called Bee’s Wrap – the best re-usable alternative to plastic wrap I’ve seen so far. I’m in love with this stuff! Bee’s Wrap is simply made of organic cotton muslin, beeswax, jojoba oil and tree resin (it smells so good). The wax in the wrap allows you to mold it with the warmth of your hands, and both the beeswax and jojoba oil have natural antibacterial properties, keeping your food fresh. It can be washed and re-used. I feel all kinds of guilt using plastic wrap, but sometimes, nothing can replace its functionality in cooking, or so I thought. This nougat was the perfect recipe to test out Bee’s Wrap on, since I would have normally used plastic wrap to shape and store this treat. The wrap truly exceeded all my expectations and was such a pleasure to work with – it smells fresh, it molds well, and just feels like a high quality product. I learned about Bee’s Wrap from MightyNest – an amazing online one stop shop for natural solutions to synthetic goods, from cookware to cleaning supplies, body care to baby gear and more, all free of harmful chemicals and carefully considered to help you make a better choice for yourself and the planet. They have a really cool subscription program called Mighty Fix, which sends you a new product to test out every month, at a lower cost than its original value, encouraging you to try out an alternative and more sustainable way of doing things. Think reusable produce bags and stainless steel food storage containers to replace plastic, nice-looking Swedish dishcloths to replace disposable sponges/­­paper towels, and much more (free shipping too). If you want to purchase something from the website independently from the subscription (perhaps some nut milk bags, a Chemex, or Dr. Bronner’s?) they will ship your order to you together with your monthly fix, free of shipping charges. I love that the fix helped me discover Bee’s Wrap, it’s a tool I will use in my kitchen for years to come. Want to try it? MightyNest is offering GK readers a special price of $3 for Bee’s Wrap (retail price is normally $13, so it’s a crazy good deal). Use code GOLUBKABEESWRAPFIX when you sign up for the fix and receive your first month, which includes two sheets of Bee’s Wrap, for a total of $3 + free shipping. Your next month and all months thereafter will cost $10, but there is no mandatory subscription period, so you can try out the fix for as long as you want. Follow this link, and the discount code will be automatically applied to your shopping cart. Enjoy :) Vegan Sweet Potato Caramel Nougat   Print Serves: 2 nougat logs Ingredients for the cookie crumble 1 tablespoon ground chia seeds 2-4 tablespoons ice cold water - divided 1/­­2 cup (70 g) oat flour 1/­­2 cup (50 g) almond flour 1/­­4 cup (30 g) tapioca flour/­­arrowroot powder 2 tablespoons coconut sugar pinch sea salt 1/­­2 cup (125 ml) neutral coconut oil - cold and solid, plus more for oiling the pan - soft for the sweet potato caramel 1 cup soft Medjool dates - pitted 1 medium sweet potato - baked and cubed ½ cup sesame tahini ⅓ cup almond butter 4 tablespoons neutral coconut oil 1 teaspoon vanilla extract (optional) 5-7 cardamom pods - green shells removed, toasted and ground (optional) pinch sea salt 3 tablespoons raw cacao powder 2 tablespoons maple syrup for the nougat 1 cup hazelnuts - toasted 1 cup pecans - toasted Instructions to make the cookie crumble Combine ground chia and 1 tablespoon cold water into a paste in a small bowl, keep refrigerated. Combine oat, almond and tapioca flours, along with coconut sugar and salt in a food processor, pulse to mix. Add in refrigerated chia paste and pulse to incorporate. Cut cold coconut oil into cubes, add to the food processor and keep pulsing until the mixture resembles sand. Add 2 tablespoons cold water and pulse. Test the mixture by pressing it between your fingers, it should stick together. If not, add more water, 1 more tablespoon until dough sticks together between your fingers. Form an about 2-inch thick rope with the dough, wrap in bees wrap/­­plastic and refrigerate for 30 minutes. Preheat oven to 350° F. Remove the dough from the refrigerator, slice into slightly less than ⅜-inch thick rounds and place them on a parchment paper covered baking sheet. Bake for 15 minutes, flip and bake for another 15 minutes, until golden. Crumble up the cookies before mixing them into the caramel. to make the caramel and nougat Cover dates with boiling water and let soften for 10 minutes. Drain and place into the bowl of your food processor. Add sweet potato, tahini, almond butter, coconut oil, vanilla extract (if using), cardamom (if using), and salt. Blend until smooth. Scoop out ½ of the mixture into a bowl, add ½ nuts of the toasted nuts and ½ of the crumbled cookie dough and stir to incorporate. Transfer the mixture onto a sheet of bees wrap/­­plastic wrap. Wrap it around to enclose the nougat mixture and shape into a thick (2-2½-inch) rope. Place into the freezer until firm. Add cacao powder and maple syrup into the remaining caramel mixture and process until well-combined. Transfer the chocolate mixture into the same bowl and add in the rest of the nuts and crumbled cookie dough. Proceed to shape as with caramel nougat. Place into a freezer until firm. Store nougat in the freezer. Remove from the freezer right before eating. Slice and enjoy immediately. 3.5.3208 You might also like... 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Black Sesame Matcha Rolls with Miso Lemon Glaze Chocolate Fudge with Fresh Sage and Goji Berries .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Vegan Sweet Potato Caramel Nougat and The Mighty Fix appeared first on Golubka Kitchen.

Vegan Lo Mein with Soba Noodles

July 26 2016 Vegan Richa 

Vegan Lo Mein with Soba NoodlesEasy Vegan Lo Mein with Soba Noodles. Ready in 20 minutes. Clean out the fridge Veggie Lo Mein Recipe with Soba Wheat Noodles. Use any noodles of choice. Vegan Nut-free Recipe. Easily made gluten-free with buckwheat or other gf noodles. Pin this post.  One pot meals that come together in a jiffy work out really well on a day you forget all about dinner and realize that you have 15 minutes to get things to the table. Technically, this is a 2 pot meal with the noodles boiling in one, and may take 20 to 25 mins. But hey, it is super easy, delicious and cleans out the fridge! Put your noodles in a large pot to boil and cook. Chop up the veggies. Cook the veggies to preference, add the sauce mixture and the noodles. Toss like a pro, or not and serve. Of course I add a green chile, black pepper and cayenne to amp up the heat. Black pepper adds a great flavor profile too. Adjust the heat to preference. This Veggie Lo mein makes a great light dinner or side. Add some crisped or baked tofu if you like. I use buckwheat wheat soba noodles which are quite filling. Use gluten-free noodles of choice to make this gf.  Continue reading: Vegan Lo Mein with Soba NoodlesThe post Vegan Lo Mein with Soba Noodles appeared first on Vegan Richa.


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