pumpkin seeds - vegetarian recipes

Try it! You will enjoy it!










pumpkin seeds vegetarian recipes

Black Bean Brownie Bites

December 8 2017 Green Kitchen Stories 

Black Bean Brownie Bites The moment I placed these brownies in the oven, I started whining like a disgruntled teenager because Luise had persuaded me to only sweeten them with dates and mix a whole can of black beans into the batter. “They are going to taste like sh*t” might have been the carefully formulated phrase I used. Baking brownies was my idea to start with and I usually don’t complain about healthy desserts, but I was tired that day and my mind was set on the caramel-tasting brownies from the bakery across the street. More than the flavor, it was their texture I wanted to recreate. The crusty top and caramel fudge center that you only can achieve with sugar, butter and flour. I knew these would be far from that. And in my mind that was all Luise’s fault. The whining escalated into a discussion (aka argument) and by the time the timer on my phone rang, things were, well, kind of tense between us. I cut off a corner piece of the baked brownie and quickly realized that they weren’t as awful as I had expected. Of course when Luise asked me, I did what any 36-year old teenager would do and grunted: “They were okay I guess”. In reality, they were actually pretty good. They didn’t have that crusty texture or typical sugar taste but they were still sweet, gooey but not heavy, chocolatey, energy packed and rich. I added frosting to make them a little more sassy - using dates as sweetener and avocado and coconut oil for an ultra lush and creamy consistency. They turned out really beautiful and jam-packed with good stuff. Rather than a dessert, I’d say that this is more like an energy bar-style brownie, and I found myself sneaking back to the fridge several times that day for another bite. We’re sharing the recipe and some notes below. But first, check out this little video from our youtube channel where we demonstrate how to make them. Since that first batch of brownies, there have been at least six more batches. A few vegan attempts and various flavor and texture variations. I have gathered a few notes that might come useful in case you want to give them a try. - We use very soft fresh dates that we buy in card board boxes and they are pretty affordable compared to loose weight or medjool dates. Sizes differ so use a scale if you want to be exact. - If you can’t find fresh dates you can use dried dates that you soak in water for a couple of hours. Drain the water before mixing. However, I wouldn’t use dried dates for the frosting as they need the dates to be super soft to achieve a smooth consistency. Try maple syrup instead. - If you arent used to sugar free desserts, you can add a couple of tablespoons maple syrup, honey or sugar to the batter. We have tried this recipe both with and without additional sweetening and they taste good both ways. It all depends on what you are used to and your expectations are. - We use a quite mild olive oil and it works really well with the chocolate flavor (not strong at all). However, if you don’t like olive oil, you can use, coconut oil, rapeseed oil or butter instead. - We have also tried a vegan, egg-free version using aquafaba (chickpea water) that we are sharing at the bottom of the recipe. We also tried making aquafaba using black bean water (because it’s a rest product of the beans in the recipe). It didn’t firm up as much when whisked but it did work as a binder. However, it looked kinda gross and added more bean flavor so we decided to stick with chickpea water instead. - We add coffee to the frosting to disguise the avocado flavor. If you dont like coffee, you can use almond butter or peanut butter instead to give it a flavor twist. - Sea salt flakes are great on top and we love the salt + chocolate combo, but desiccated coconut would also look good. - If you are allergic to nuts, you can mix toasted sunflower seeds into a flour and use instead of almond flour. And use pumpkin seeds instead of walnuts. Black Bean Brownie Bites with Chocolate Avocado Frosting Makes 24 bites These taste sweet but not overly so, see notes above if you prefer to make them sweeter. Vegan version below. 20 soft dates (approx 230 g /­­ 8 oz) 1 1/­­2 cup /­­ 185 g cooked black beans (rinsed) 1/­­2 cup /­­ 125 ml olive oil or other neutral oil 1/­­2 cup /­­ 125 ml plant milk or regular milk 3 eggs 1/­­2 cup /­­ 50 g oat flour (or same amount rolled oats, mixed into a flour) 1/­­2 cup /­­ 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional) Chocolate Avocado Frosting 6-8 soft dates 3 tbsp coconut oil 2-3 tbsp strong coffee 3 tbsp cacao powder 1 avocado Sprinkle with Sea salt Preheat the oven to 180°C /­­ 350°F. Pit the dates and add them to a food processor along with the rinsed black beans. Mix on high speed. Add oil, milk and eggs (leave out if you are vegan) and mix until smooth. Add almond flour and oat flour (you can make oat flour from rolled oats by simply blending them in a food processor or grinding them in a mortle and pester), cacao powder, baking powder and salt and pulse until everything is mixed. Stir in walnuts (and whipped aquafaba if you are making the vegan version). Place a baking paper in a 28 x 20 cm /­­ 11 x 8 inch rectangular baking dish and bake for 30 minutes. Remove the brownies from the oven once they are firm to touch and leave until completely cool. Make the frosting by mixing all the ingredients in a food processor until completely smooth. Taste and adjust the flavors, adding more dates (or maple syrup if you want it sweeter) and more cacao powder if you want it richer. Spread the frosting over the brownies, sprinkle with sea salt flakes and cut into bite-size pieces. Store in the fridge. To make them vegan: Use 3 tbsp more oat flour. Leave out the eggs and whisk 1/­­3 cup aquafaba (chickpea water) into soft peaks that you stir into the mixed batter together with the walnuts. The vegan version needs approx 45-50 minutes in the oven and will come out slightly stickier but firms up once it cools.

Sweet Potato Galette with Magic Green Sauce

November 29 2017 Golubka Kitchen 

Sweet Potato Galette with Magic Green Sauce I love galette. It really is the lazy wo/­­man’s pie. I love that galette crust requires the least amount of fuss of all the crusts, and that the messier it looks, the better. I love that galette filling can be any good combination of vegetables, fruit and herbs, and that it can be as minimal or grand as one wants. This sweet potato version falls on the minimal side of the galette spectrum, yet it is completely lovely and delicious. There are layers of caramelized onions, thinly sliced sweet potato, and sage, all enveloped by a rustic spelt dough. We love to eat it with our favorite, magic green sauce, which is a savior for any leftover herbs in your refrigerator that are fated to end up in the trash or compost.  The green sauce is something I make every week. It’s sort of a cross between pesto and chimichurri, but made with pumpkin seeds as a more affordable alternative to pine nuts, and umami-fied with a bit of miso. You can make it with pretty much any herbs you have on hand. I usually make mine with parsley, but it also does well with the addition of cilantro, basil, tarragon, sage, and even rosemary. You can add in things like carrot or radish tops, too, which normally get thrown away, but are perfectly good to eat. I don’t discriminate against soft herb stems in this sauce either, and whirl them all in. For instance, if I’m using parsley leaves for a recipe, I’ll save the stems for this sauce instead of throwing them away. I’ll do the same with most other herbs. The sauce is a nice brightener for pretty much any savory dish. It’s great on toast, in pasta, on roasted vegetables, with eggs, and it’s absolutely delicious on this galette. I hope you’ll give it a try :) Sweet Potato Galette   Print Serves: two 7 galettes Ingredients for the filling 1 large yellow onion - halved and sliced lengthwise about 3 tablespoons melted neutral coconut oil - divided 1 medium sweet potato - mandolined or thinly sliced into rounds sea salt and freshly ground black pepper 2 tablespoons chopped sage leaves for the dough 1½ cups (150g) sprouted spelt flour or whole spelt flour, plus more for rolling the dough 1 teaspoon coconut sugar pinch of sea salt 3 tablespoons melted neutral coconut oil ½ cup plus 2 tablespoons hot purified water 1 tablespoon finely chopped sage Instructions to caramelize the onions Start by caramelizing the onions. Heat 1 tablespoon of coconut oil in a sauté pan over medium-high heat. Add the onions and sauté until translucent, for 3-5 minutes. Add a pinch of salt, turn down the heat to medium low and cook the onions, stirring periodically, for 30-40 minutes, until caramelized and golden brown. Make the dough while the onions are caramelizing. to make the dough While the onions are caramelizing, place the flour in a medium mixing bowl, add the sugar and salt, and mix with a fork to combine. Make a well in the center of the flour mixture, and pour in the oil. Pour the hot water over the oil, stirring with a fork and slowly incorporating the flour into the liquid. Add the chopped sage and mix it in. When all the flour has been incorporated, turn out the dough onto a floured surface and knead with your hands until smooth. Add more water, 1 teaspoon at a time, if the dough appears too dry. Take care not to add too much water, give the flour a chance to absorb the initial amount of water first. Divide the dough in half. Flatten each piece into a round disc, wrap them in plastic wrap or place into a floured bowl and cover with a damp kitchen towel. Let rest at room temperature for 30 minutes. to assemble and bake Preheat oven to 400° F (200° C). Line a large baking sheet or two medium baking sheets by covering them with parchment paper. Roll out the dough on a floured surface, one portion at a time, into ⅛-thick circular sheets, about 9 in diameter. Place one sheet of dough on the prepared baking sheet, keeping it to one side to make room for the second galette (if you are using two baking sheets, you dont have to worry about this). Brush the dough with the remaining melted coconut oil and sprinkle it with about ½ tablespoon of chopped sage. Arrange half of the caramelized onions in the center of the sheet of dough, followed by half of the sweet potato slices (arrange those in a spiral or any other pattern you prefer), leaving a 1-2 inch border of dough all around. Brush the sweet potato slices with melted coconut oil as you arrange them, in small sections, making sure that they are well oiled. Once arranged, generously sprinkle the sweet potato with sea salt and pepper, and another ½ tablespoon of chopped sage. Fold over the edges of the galette, working circularly, until the galette has a folded border. Brush the edges with melted coconut oil. Repeat this process with the second portion of the dough and remaining sweet potato and sage. Drizzle any leftover melted oil over the filling of both galettes. Trasnfer the baking sheet(s) to the oven and bake for about 45 minutes, until the potatoes are cooked through and golden. Remove the galettes from the oven, let them cool slightly, slice and serve with the magic green sauce (recipe below). 3.5.3226     Magic Green Sauce   Print Serves: about 1½ cups Ingredients 1 large or 2 small bunches of parsley - roughly chopped, including stems 7 or more sprigs of sage - roughly chopped, including stems ½ cup toasted pumpkin seeds 2 tablespoons lemon juice (from about half a lemon) ¼ cup olive oil 1 heaping tablespoon white miso generous pinch of red pepper flakes sea salt - to taste splash of red wine vinegar (optional) 1 clove garlic - roughly chopped (optional) Instructions Combine all the ingredients in a high-speed blender or a food processor until smooth. Keep the sauce refrigerated in an air-tight container, it will last for up to 5 days. 3.5.3226 You might also like... Raw Colour Wheel Wraps Peach and Raspberry Summer Tart and a Guest Post for Scandi Foodie Tahini Ice Cream Bars with Miso Caramel and Chocolate - Ice Cream Sund... Welcome Summer Multigrain Salad with Strawberries and Asparagus .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 Sweet Potato Galette with Magic Green Sauce appeared first on Golubka Kitchen.

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.

Plant-Based Fall Meal Plan, Part 2

November 2 2017 Golubka Kitchen 

Plant-Based Fall Meal Plan, Part 2 Here comes Part 2 of our Plant-Based Fall Meal Plan, complete with cozy dinner and dessert recipes for the week. There are stellar homemade veggie burgers, a nourishing stew, and beautifully simple roasted plums for dessert. To see the breakfast and lunch recipes, as well as the grocery shopping list for the entire meal plan, head to Part 1. We hope you’ll find this entire thing useful, and we’d love to hear any feedback you have, as always :) Menu (see Part 1 for breakfast and lunch recipes) Breakfast Turmeric Millet Porridge with Roasted Squash Date-Sweetened Apple and Squash Muffins Lunch Grain Bowl with Marinated Delicata Squash, Coconut Kale, and Lentil Hummus Simple Butternut Squash and Green Apple Soup Dinner Brown Rice, Lentil, Kale and Squash Veggie Burgers w/­­ Any Fixings of Choice Brussels Sprout Tomato Stew Dessert Rosemary-Roasted Plums with a Cardamom Sprinkle *all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people Day by Day Prep List Monday Night: Make the Veggie Burgers to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you’ve already cooked the squash, rice, kale and lentils that are called for in the recipe during prep day. Roast the plums for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week. - Make the Brown Rice, Lentil, Kale and Squash Veggie Burgers. - Make the Rosemary-Roasted Plums with Cardamom Sprinkle. Wednesday/­­Thursday night: Once you’ve finished eating the Veggie Burgers, prepare the Brussels Sprouts Stew for dinner starting Wednesday or Thursday night and until the end of the week.  - Make the Brussels Sprout Tomato Stew.   Recipes 1. These veggie burgers utilize the lentils, brown rice, squash, and kale that you already cooked during prep day. They are nourishing, satisfying, and cooked in the oven, which means that you won’t have to spend any time frying them on the pan. The flavors are earthy and warming, and the burgers develop really nice, crispy edges as they bake. Enjoy them for dinner with any fixings of choice, on burger buns, inside lettuce wraps, or even alongside a green salad. Make sure to try them with the Lentil and Squash Hummus from Part 1 as well. Brown Rice, Lentil, Kale and Squash Veggie Burgers   Print Serves: 9 veggie burgers Ingredients 1 tablespoon coconut oil 1 large yellow onion - chopped ½ teaspoon red pepper flakes about 2 tablespoons chopped sage, rosemary and thyme (optional) 4 garlic cloves - minced blanched kale (from part 1) - chopped roughly sea salt freshly ground black pepper 1 tablespoon tomato paste 1 cup toasted pumpkin seeds 1½ cups cooked brown rice (from part 1) 1½ cups cooked lentils (from part 1) remaining ½ cup roasted butternut squash (from part 1) 1 tablespoon balsamic vinegar or apple cider vinegar Instructions Preheat oven to 400° F (200° C). Warm the coconut oil in a medium pan over medium heat. Add the onion, red pepper flakes and herbs, if using, and sauté for 7 minutes, until the onions are translucent. Add the garlic and cook for another minute, then add the kale, salt and pepper, and stir around for another minute. Add the tomato paste and toss to mix well. Remove the pan from heat. Transfer the pumpkin seeds to a food processor and pulse into small pieces. Add the rice, lentils, squash, vinegar, and the sautéed onion and kale mixture to the food processor. Pulse until well-mixed and combined into a chunky mixture. Taste for salt, add more if needed. Prepare a parchment paper-covered baking sheet. Use a ½ cup measurement to form burger patties and finish shaping each patty with your hands. Arrange the patties on the prepared baking sheet. Bake for 25-35 minutes, until the burgers look nicely toasted. Serve on burger buns, lettuce wraps, or alongside salad with any burger fixings of choice. Store in an air-tight container for up to 5 days. These burgers also freeze very well. 3.5.3226   2. A pot of good stew is such a great solution to the weekday dinner problem, especially during the colder months. It doesn’t take too long to make and lasts a while in the fridge, only getting better with time. This one is made with so many star ingredients of warming fall fare: mushrooms, carrots, garlic and onion, as well as jarred tomatoes, brussels sprouts and lentils. There’s smoked paprika, too, which ensures a bit of piquancy and depth of flavor. Serve this stew with crusty sourdough bread or over any brown rice, left over from the veggie burgers. Brussels Sprout Tomato Stew   Print Ingredients 1 tablespoon coconut oil 1 teaspoon whole cumin seeds 1 large yellow onion - chopped sea salt 1 lb crimini mushrooms - sliced freshly ground black pepper 6 garlic cloves - sliced 1 jalape?o - seeded and chopped 2 medium carrots - sliced 1 lb Brussels sprouts - trimmed and halved (quartered for larger ones) 1 teaspoon smoked paprika kale cooking water from part 1, veggie broth or purified water 2-3 bay leaves (optional) remaining cooked lentils from part 1 - about 1½ cups 28 oz box or can crushed tomatoes 4 cups baby spinach Instructions Warm the coconut oil in a medium saucepan. Add the cumin and sauté for about 1 minute, until fragrant. Add the onion and salt and sauté for 5 minutes, until translucent. Add the mushrooms and black pepper and cook for about 8 minutes, until all the liquid thats released by the mushrooms evaporates. Add the garlic, jalapeno, carrots, Brussels sprouts and paprika, and stir to coat for about 2 minutes. Add enough of the reserved kale cooking liquid (from part 1), veggie broth, or purified water to achieve a thick stew consistency (keep in mind that youll also be adding crushed tomatoes). Add the bay leaves at this point too, if using. Bring to a simmer. Cook, partially covered, for 10 minutes. Add the cooked lentils and crushed tomatoes, bring everything back to a simmer and cook for another 10 minutes. Discard the bay leaves, if using. Add the spinach at the end, and stir it in until wilted. Taste for salt and pepper, adjust if needed. Serve over rice or with crusty sourdough bread. 3.5.3226   3. Roasting up a sizable batch of fruit is a great way to ensure that you’ll have beautiful, healthy dessert for the week. Add a little dollop of ice cream or yogurt (have you tried this coconut one?!), and you’re in business. These plums are roasted with coconut sugar, which brings out their sweetness, and rosemary, which contributes its piney, earthy notes. Besides ice cream/­­yogurt, I love serving the plums with a sprinkling of toasted pumpkin seeds, cardamom and cacao nibs. Another idea: try topping the millet porridge from Part 1 with some of the roasted plums for one of your breakfasts. If you can’t find plums, try a similar roasting technique with apples or pears (and include cinnamon in your sprinkle). Rosemary-Roasted Plums with a Cardamom Sprinkle   Print Ingredients 8 ripe plums - sliced in half and pitted 2 tablespoons coconut sugar 2 tablespoons chopped rosemary ¼ cup toasted pumpkin seeds - roughly chopped 2-3 cardamom pods - shells discarded, ground in a mortar and pestle 1 tablespoon cacao nibs (optional) vanilla ice cream or plain yogurt - for serving Instructions Preheat oven to 375° F (190° C). Prepare a parchment paper-covered baking sheet. Place the plums on the baking sheet, cut side up. Generously sprinkle each plum with the coconut sugar and rosemary. Put in the oven and roast for 20-30 minutes, until soft throughout. Meanwhile, combine the pumpkin seeds, cardamom and cacao nibs in a small bowl. Serve the plums with ice cream/­­yogurt, sprinkled with the pumpkin seed cardamom mixture. 3.5.3226   < < .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 Plant-Based Fall Meal Plan, Part 2 appeared first on Golubka Kitchen.

Self-Care Interview Series: Ally Walsh

October 29 2017 Golubka Kitchen 

Self-Care Interview Series: Ally Walsh Ally Walsh is a model and co-founder of Los Angeles-based organic coffee company, Canyon Coffee. Though we’ve never met, we love Ally’s easy-going approach to wellness, her beautiful instagram, and what her and her partner are doing over at Canyon. It’s an all-around girl crush :) In this interview, Ally tells us about her transition from a vegetarian diet to a feel-good, intuitive diet, the tonic she always takes before bed, the books she’s found to be instrumental to her well-being, exercise, beauty, and much more. Routine -- Is routine important to you or do you like things to be more open and free? I love routine, but that probably has a lot do to with the fact that my schedule is constantly changing! I really enjoy my morning routine, waking up early and making coffee at home. But its always nice to switch things up and come back to that. -- What do your mornings look like? If they differ from day to day, describe your ideal morning.  I definitely try to ease into my morning. I used to grab my phone first thing when I woke up--now I keep it out of the bedroom. Instead, the first thing I do when I wake up (on a good day!) is sit upright and do a 20 minute meditation. To me, theres no better way to start off the day. Meditation is always followed by some Canyon Coffee. At home, I typically make a pour-over, which is another little opportunity to be mindful as I start my day. On a day off its so nice to sit outside on the porch with some friends and read and have coffee together. We get the New York Times delivered to our house on Sunday mornings and I could spend the whole day reading and relaxing outside in the sun. Its honestly one of my favorites things to do. If I’m shooting though, or out of town for a job, most days start early and end late. The schedule for modeling is often last minute--I sometimes dont know my schedule until the day or night before. In contrast, its nice to have Canyon, where I make my own schedule. -- Do you have any bedtime rituals that help you sleep well? I make a glass of calm/­­magnesium before bed every night! I take that with me wherever I go--security always pull me aside at the airport to ask about what this white powder is ha :) Aside from magnesium, Ill sometimes make a warm tonic with some ashwaganda. And reading always helps me to fall asleep. I guess I wouldn’t call it a ritual, but I do love watching a show or movie before sleep, too. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast: I have a cup of black coffee and almond butter or avocado toast with gluten-free bread every morning. Im a creature of habit... I have my favorite go-tos, and Im happy eating them every day. If I have to work super early sometimes i like to make overnight chia seed oatmeal. Ill mix in some oats, chia seeds, almond milk, maca and flax seeds, and then in the morning top it off with some fruit and almond butter. Lunch:  Usually a salad with quinoa, avocado, kimchi, roasted seasonal vegetables, seeds, lemon and different oils like grapeseed, olive, and white wine vinegar. I would also be very happy with just roasted kabocha squash and pesto :) Snack: Cashews, pumpkin seeds, Dates and almond butter, green juice, avocado toast, and currently addicted to Honey Mamas Chocolate! -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? Well, it kind of comes with starting a coffee company ;) Some people are surprised to learn, though, that I only drink one cup of black coffee in the morning! Thats pretty much it. I cant do too much caffeine. Only on rare occasions, like when Im on vacation, will I have an afternoon espresso or cortado. I was in Copenhagen and Stockholm recently, and fell in love with oatmilk cortados! Definitely pushed my caffeine limit there! -- Do you have a sweet tooth? If so, how do you keep it in check? I honestly don’t! I love raw chocolate, but Im really sensitive to sugar! So Im kind of weird in that I really dont love sweets. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? In addition to magnesium at night (for sleep), Ill take ashwaganda at any time of the day for my adrenals, and probiotics daily. I feel such a difference when I take b12, too. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  Yes. Yoga has been such an important practice to me, for years. I usually go to a class a couple times a week. I intersperse that with hiking in the Santa Monica mountains and walks on the beach. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? I actually look forward to exercise. I dont really partake in any forms of exercise that arent enjoyable. For example, Ive never really gotten into spinning or boot camp-style workouts. I love getting out in nature for hikes, and I find an hour-and-a-half in the yoga studio to be very meditative. After a long work day, I really look forward to being able to do something nice for my body. Beauty -- What is your idea of beauty – external, internal or both? I really think the most beautiful people are those that feel confident in their skin and are who they want to be--not what society expects them to be. Someone thats naturally comfortable in any setting. As a model, so much emphasis is put on the external, and thats important for a photograph or video. But in person, beauty really does come from within. -- What is your skincare approach – face and body? I think the most important thing for healthy skin is to eat and drink clean. Especially drinking lots of water. As for products, I use the most natural that I can find. I love Earth tu Face, True Botanicals, Osea and Linne! I use oils for moisturizing and just use water to wash my face in the morning. I love using Bodha and CAP Beauty rose water spray, too. Ill try to do a face mask once a week from Wildcare while taking a bath! Its very relaxing :) -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Water! I also think getting a good night of sleep is just as important! -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. Stay hydrated. My mom is 59 & has the most beautiful skin – not one wrinklel! And she swears by drinking lots of water! Stress, etc. -- Do you practice any consistent routines in order to avoid stress? Im trying to get better at this, but acupuncture has been a life saver! Its a place to relax and reset. I see Maria at Elysia Life Care and she is life-changing! I think getting into a regular routine of acupuncture and meditation can help so much with stress. After having a consistent routine with both, you start to notice things that used to stress you or make you upset no longer have the same power or effect on you. You can laugh it off, or just observe it and not be affected by it. -- If stress cannot be avoided, what are your ways of dealing with it? Going on a walk always helps. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Lycopene vitamin C packets, lots of ginger and tea tree oil (usually just put it in my water!) -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? This has been a learning process for me, how to balance everything. Modeling, Canyon Coffee, relationship with my partner, my friends, and time for myself. Especially with starting a company with your partner, that start-up grind can be all-consuming because theres always more work you can do! So weve had to learn how to turn off- and make sure to make time for a date night! Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? My goal is to maintain a state of love (as opposed to state of stress, or lack, or anger, etc.). I was lucky to learn from a qi gong master named George Falcon for a couple years before he passed, and I feel like his teachings provided me with tools to help stay in this mindset throughout the stressors and obstacles of daily life. One of the big ones is to take responsibility for our actions and state of being. Its easy for us to blame, to say he, she, or it made me feel this way. But really its our decision. Of course, we sometimes fall out of that consciousness of love. When Im not feeling well, my first step is to take a break. To meditate, listen to a recorded guided meditation of George, go on a walk or a hike. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Ive made different changes throughout my life that have been substantial in terms of my wellness. I stopped eating meat when I was 19, then introduced fish (mainly salmon!) back in years later. Acupuncture has perhaps been the most substantial in helping me maintain balance and wellness. All of these changes or decisions are really informed by just listening to my body. You can get caught up in the mindset and identity of, say, Im vegan. But its important to check in with yourself and ask, Am I feeling good? Is this helping live a balanced and vibrant life? If not, then its important to make a change! -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. So many books! If I had to pick two, Id say Anatomy of the Spirit by Caroline Myss and Big Magic by Elizabeth Gilbert. Anatomy really opened me to the power of our bodies to heal and self-nourishment. It helped me connect my mental and spiritual state to my health and well-being. Its a book you can go back to, re-read and continue to learn from over time. Big Magic was instrumental in motivating me to start Canyon Coffee. It made me feel like I had more to give, creatively, and pushed me to start something with a greater purpose. It brought clarity to the creative process for me, breaking it down in a way that makes it approachable and applicable to my own life. Its one of those books that really inspires you to follow your dreams, and what could be more important for self-nourishment? Knowlegde -- You run Canyon Coffee together with your boyfriend, Casey. What was your path to starting your own coffee company? Personally, I was feeling uninspired. I felt like I wasnt making the most of my creativity and talents. Ive always been grateful for my modeling career, but I had also always wanted to start something of my own, and I was feeling that itch. Casey and I had both fallen in love with coffee over the years... through making it at home together and visiting coffee shops in our travels and around LA. Casey actually started working in the coffee industry, and we became friends with a roaster, James. Eventually, our passion for it grew to the point that we had the thought: why not start our own company? It really was a natural culmination. The moment we decided we wanted to do it, we just never looked back. -- What is your process when choosing beans for Canyon Coffee? Are there certain growing practices, flavor profiles, or geographical locations that are important to you? The universal practice of tasting different beans is called cupping. It involves preparing small roasted samples of different beans exactly the same way and trying them at the same time. For Canyon, our parameters narrow down our options. We usually decide on a country first, and then see what organic, seasonal beans grown at high altitudes are available through the network of importers near us in California. Then we order samples, cup, and choose the bean that smells and tastes best to us. High altitude is important because the elevation makes the coffee plant grow slower and put more energy into producing cherries. The slow growth results in cherries (and coffee beans) that are much more flavorful and vibrant. To start Canyon, we focused on Latin American coffees and wanted to find amazing-tasting beans in the chocolatey /­­ caramel flavor profile. We went with beans from Guatemala and Colombia first, because theyre known for these flavor profiles and they have great infrastructure for small coffee producers to process and export their beans. Fun and Inspiration -- What do you do to unwind or treat yourself? I love going to the movies :) And a nice dinner out before or after. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – Anatomy of the Spirit .. anything from Krishnamurti & Ram Dass Song/­­Album – Paul Simon – Graceland, Feist – Let it Die, Lord Huron – Lonesome Dreams Movie – Beginners Piece of Art – Robert Lango Men In the Cities, Alfred Stieglitz’ Portraits of Georgia OKeeffe -- What are your favorite places to eat in LA? Gjusta/­­ Gjelina, Honey Hi, Amara Kitchen, Pace, Botanica, Necco, Destroyer, Erewhon -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? Im actually in the process of moving out of my house right now! Were taking advantage of the end of our lease to do some traveling and try out living in some new neighborhoods. As a result, Im having to put a lot of my stuff in storage. Its been really nice to get rid of a lot of things and simplify to the essentials. But as far as traveling goes, I always have with me.. – new book and magazines – headphones – Jesse Kamm pants – Nikes – journal – Bodha rose water spray – probiotics – magnesium and ashwaganda  – sparkling water – ursa major rings – eye mask – almond butter packets -- Is there anyone you would like to hear from next in this interview series? Emily LAmi of Bodha, and Lacy Phillips at Free & Native! Both these women are a constant inspiration! You might also like... Self-Care Interview Series: Amy Chaplin Self-Care Interview Series: Lauren Spencer King Self-Care Interview Series: Renee Byrd Self-Care Interview Series: Pauline Chardin .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 Self-Care Interview Series: Ally Walsh appeared first on Golubka Kitchen.

Self-Care Interview Series: Lauren Spencer King

September 17 2017 Golubka Kitchen 

Self-Care Interview Series: Lauren Spencer King Today’s self-care dialogue is with LA artist and meditation teacher, Lauren Spencer King. We first learned about Lauren a few years ago, when we came across her bimonthly moon writings that ring incredibly true and clear up a lot of things for us every month. Since then, we’ve fallen in love with Lauren’s art and meditation work, which is centered around breath work and her extensive knowledge about the healing powers of minerals. Lauren was kind enough to open up a space for us in her 4 day online meditation workshop for stress and anxiety, and we had the most lovely and calming time following her techniques and suggestions, which we often use to this day. Lauren’s self-care routine is as inspiring as it is down to earth, with a focus on finding the wisdom in the inner self. In this interview, Lauren tells us about the Ayurvedic cleanse she’s on, what minerals she keeps next to her bed, her ideas about exercise and beauty, why she sees the concept of a work-life balance as a myth, and much more. Routine -- Is routine important to you or do you like things to be more open and free? I think in my everyday things do feel open and free, its part of the benefit of being an artist and working for yourself. But, I do find routine within that freedom. Days are also made up of habits (good and bad), and trying to prioritize things that are important and meaningful. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I like to have a few hours to wake up and start my day. I like the quiet of the mornings, the possibility of a new day. Sometimes if I happen to wake up really early for some reason, like 5:00am, I like to read in bed for a bit, or watch a scary movie early in the morning. Its weird... I know. -- Do you have any bedtime rituals that help you sleep well? On good nights I am in bed early and read before I go to sleep. I love reading in bed, there is something about it that feels so intimate. On a not so good night I will work too late, and fall asleep to a movie. I do like to sleep with a few minerals next to my bed, some make their way under my pillow at certain times: purple fluorite to relax my mind, danburite for sweet dreams, aquamarine for calming, a piece of dream quartz, and a piece of shungite that is next to my phone (on airplane mode). Sustenance -- Describe your typical or ideal meal for each of these: I am on an Ayurvedic cleanse right now. I have been working with this great Ayurvedic practitioner, her name is Meredith Carter. Years ago I did panchakarma (here), and if I could afford it I would do it annually. Its incredible. What I am doing now is like panchakarma lite! Breakfast – In the morning I make homemade almond milk. I will warm the almond milk and mix in my herbs and adaptogens, sometimes I will add fresh turmeric. I have been obsessed with making sweet potato toasts. I will top them with tahini and a cooked fruit compote (been loving cherry, wild blueberry, or pear ginger), with some pistachio nuts or pumpkin seeds. If I need some protein then I will eat two eggs toped with basil, and a tangerine. Lunch – I make fresh dahl with special non-heating spices and ghee, all of which I get from Surya Spa, they have the best mung beans and spices. Dahl is very healing. I will have a bowl full with some steamed chard or beet greens, black lava sea salt, toasted pumpkin seeds and lots of parsley or coriander on top. Snack – right now cherries are in season and they are making me so happy, I will have a bowl full of them with a handful of pistachios (lets be honest, like 1/­­2 a bag, I love pistachios). And some fresh ginger tea. Or I will make some beet hummus and have that with my favorite almond crackers. Dinner – I have been getting really into making soups! My two favorite are a green soup made with celery /­­ chard /­­ beet greens /­­ asparagus /­­ Japanese sweet potato. And a kabocha /­­ carrot /­­ginger soup. Or I will cook a big artichoke and dip the leaves into a melted ghee, lemon dip. -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? None, I have never even had a cup of coffee. I usually have a huge jar of warm water with lemon or fresh ginger in the morning. -- Do you have a sweet tooth? If so, how do you keep it in check? I used to when I was younger, until I developed all sorts of health problems because of it, some that I still deal with even over a decade later. I was living in Paris and eating nothing but delicious breads and sweets! It really took a toll on my body and since then I have cut both out. But, I still dream of flaky French almond croissants. Maybe in another life I will get to enjoy them again. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? I love eating a spoonful of Chyawanprash in the morning. My good friend who runs Rebbl and develops all of their delicious drinks sent me a wellness mixture, it has very high grade reshi, ashwaganda and maca in it. I have that every morning. I love QuintEssentials 3.3 minerals. I also swear by Alexis Smarts flower remedies, she is amazing! I also almost always tend to all ailments physical and emotional with a homeopathic remedy from her. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly? I have an aversion to most forms of exercise, especially any kind of class where an instructor is wearing a headset and yells things at you like, Its almost swimsuit season, ladies. But sometimes I get into a routine where I go to yoga. I like to take hikes and go on walks, and I love to dance. But, my favorite is swimming. Recently I was swimming laps, and was having one of those days where I was feeling very unkind and judgmental of my body, and there was this older man in the lane next to me, he was a very serious swimmer, he might have even been a swim coach at some point, you could just tell. And I stopped to catch my breathe and he asked me how I had such a strong breaststroke. I told him it was because I was on swim team for years as a kid and maybe because I was tall. We talked for a bit about it and then I got back to my laps. And I started to think that in day to day life what I criticize most about my body in other contexts I use to my advantage. In this case, that my un-slender legs and bigger hips and butt actually made me a stronger swimmer and made my stroke more powerful. It really changed the way I thought about my body. I try to remember this. Beauty -- What is your idea of beauty – external, internal or both? I really love natural beauty, which to me means being whole and owning all of who you are. You know, there are times when I see someone crying, and they dont maybe look their best, but they are so beautiful to me, because they are so present and authentic. Bodies arent meant to be perfect, thats not why we have them. -- What is your skincare approach – face and body? I love oils and go through different phases of them on my face and body. Right now at night I use a hazelnut or arnica oil from a Paris apothecary for my face. I am also completely obsessed with Sans Ceuticalss Activator 7 Oil. I use it everywhere – body, face and hair! I dont really wear make up but when I do it is from RMS. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? I either dry brush or do abhyanga massage with basil oil every day, its more for the internal lymphatic system, but it makes my skin really nice. Eating well and drinking enough water are also key. And a little sun is always nice. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. I love using my jade face roller to refine the tone of my skin as well as relieve some tension I carry in my jaw. I also am into my second year of no bra, for the most part. For a few reasons, one of them being that they actually arent good for your body. No products with chemicals. My mum was a natural beauty, she really taught me what that was, she had a style that was all her own. She was radiant from the inside out. I sometimes think this is something you are born with. Stress, etc. -- Do you practice any consistent routines in order to avoid stress?  Stress is often what I teach most about in class, because it has been the biggest teacher to me. I feel I am always at a growing edge with it. I try not to over schedule myself. Rest is a big part of being healthy for me. I have gone through some very difficult periods in my life of having sever adrenal fatigue, which comes from stress of all kinds. So, I have to listen really carefully not to push myself too hard, despite at times wanting to ignore my limitations. Recently I have been working with someone to understand the deeper level of stress that I unconsciously take on from people around me and from living in a city. It has been fascinating. -- If stress cannot be avoided, what are your ways of dealing with it? Yes, sometimes stress can not be avoided, like when I have a show, or need to be on the computer all day, or travel. Those are the big ones for me. I have to really work hard to stay grounded. Its really all sorts of little things, that when I do them really add up. And I just do the best I can, its not about perfection. Even stopping to dance the stress out of my body for five minuets really helps. Stress is more physical than we think. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Stop everything. Get into bed in something comfy with socks. Sleeping as much as I can. Raw garlic. Olive Leaf supplements. Colloidal silver. Apple Cider Vinegar if I have a sore throat. Hot shower (or bath) with eucalyptus oil. Thieves oil on my chest and throat. Lots of water. -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? I honestly think this idea of work /­­ life balance is a myth. At least it is for me. Sometimes its only about working on Fields of Study, sometimes I am all about being in the studio, sometimes its more relaxing and I can see friends and go on a trip or a weekend getaway. There is balance within the year if I am lucky. I recently just let this idea go, I was making myself feel so bad trying to make that ideal happen on a daily or even weekly timeline. I am also a bit of a workaholic, never feeling like I am doing enough. Thats something I am trying to work on. But, this pressure for balance seems like a modern day version of the women can have it all mantra. There are always compromises and I think its more empowering if we own that and voice it and have conversations about it. Instead of silently thinking that there is something wrong with us. Motivation -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Its not one single thing, but if it was it would be learning to listen to my body. My health and understanding of health has come from a bumpy road of making lots little shifts. I dont believe in a one size fits all mentality for health. I think we are all different and in every moment we need different things. I am wary of the companies and self proclaimed health gurus out there right now that give sometimes ill informed blanket recommendations. I think it is up to us to empower ourselves and take the time to learn about our bodies and ourselves. Its important to have support and create a team of people that can help you. I have an amazing doctor, a homeopathist, an Ayurvedic practitioner, a woman who I do energy work with, and a therapist that have all at different times saved my life in various ways. It can take time, but finding the people that resonate with your understanding of health is key. I have learned so much about my body and what health and healing is from working with all of them. And remembering that deep and true healing takes time. Its always a process. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. What came to mind was this movie Agnes Martin made called Gabriel. Its terribly long and boring. It is about the boy on a walk in nature, and it is very stripped down and minimal, no dialog and most of the movie is silent, it has one tiny part with music. But, I think it relates to the way I think about self-care in a way because it is about listening to the subtleties, and how all of that gets lost when there is a lot going on. Once I really started refining my diet, routine, relationship to my energy, my intuition, etc... I started to really be able to notice those subtle changes and messages my body was sending me, and as time goes on I keep going deeper and deeper. Its like in Martins paintings, when color is introduced, it feels monumental. Like for me, bananas are just too sweet now. Knowledge -- You are well-versed in so many amazing practices! Could you tell us a little bit about each of them: – Your art (would love to know more about your process on the mineral paintings) After graduate school I started making my own watercolors out of historical pigments, mostly from minerals and some earth pigments. I taught myself how to make paints the way they were made for centuries before there were synthetic colors. The mineral monochromes are just one aspect of the work I make, and they are about many things. But, the main ones are a redirection of how we think about representation. I think of them as representational paintings, as they are made of the very thing they are depicting: malachite, azurite, agate, epidote... They are also about an interest in the healing powers of art. They are made with the intention that the viewer and the space receive the same healing properties of the minerals and the earth from which they are sourced. I usually pair them with a highly rendered graphite drawings or watercolors. –  Fields of Study and mineral meditations Some years back after teaching meditation for a bit I was longing for an alternative to what I was seeing in the ways of spiritual teachings and mediation work, both in approach and aesthetic. I wanted to support people and teach them tools they could use in their every day life, while also creating a container for all the things I was interested in and all the things that I brought into my own spiritual practice, which I feel I am always shaping and discovering. Something that would allow for a deep conversation that also had breadth, and was based in every day life and could be accessible. Something that could be malleable and evolve as I did. And Fields of Study was born. I originally wanted to open up a non-profit space that would be like a modern day community center with classes and workshops for the community, as well as have a little shop and a residency space. And someday this might happen. But for now its just me – working to change the world, one person at a time. I say this with some humor, but its also a very real desire to be in service and help instigate change. The same goes for how I teach about minerals, I want to present an alternative, something that resonates with me and represents how I grew up with minerals in my home because of my mother, who was a silversmith. The goal of all those workshops is really to show people that they know more than they think they do, about most things, minerals included. And its not really about helping people feel like they know everything, but showing them that when they ask and they trust themselves they can source the answers. The participants really end up teaching the workshop, which I think is pretty amazing. – Your Moon writings I have been writing about the moon twice a month for about six years now. It really came out of a desire to understand its energy on a deeper level, and also to check in with myself about what I was feeling on a bimonthly basis. Its hard to take credit for the writing as I feel I have gotten to a place with it where I just sit down to write and something comes through me. As out there as that sounds, thats really what happens. I just listen as best as I can, I have gotten pretty good at listening. Writing in this way has really strengthened my intuition, its really incredible. Its also nice to get conformations from people when they write to tell me how right on it was for them. It reminds me that we are all connected. Fun and Inspiration -- What do you do to unwind or treat yourself? Swimming in the ocean. The hot springs in Ojai or a trip to Joshua Tree. A bad movie. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – The Golden Bough and She by Robert A Johnson Song/­­Album – Gamelan Orchestra music, JD Emmanuel, and Neil Youngs album Harvest Moon, particularly Natural Beauty. Its my favorite song. Movie – The Color of Pomegranates Piece of Art – Fragonard, Brancusi, and John McCracken. -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? Funny enough I just re-read this essay from The White Album where she talks about her packing list related to her being a journalist. At the very end she mentions that the one thing she never had was a watch, which she supposes is some reflection of the climate of the late 60s. But, a watch is the thing I always have, perhaps that says something about me and the times we are living in now. When I travel I also always wear this gold Victorian compass. You never know when you will have to find your way home. -- Is there anyone you would like to hear from next in this interview series? My Ayurvedic practitioner – Meredith Carter, my Homeopath – Alexis Smart, or anyone of the ladies on the @onigiriemoji Instagram feed I am a part of. Its a feed where a group of friends post what they are cooking and eating. Also, I wish you could have interviewed my mum, she was the best cook, I wish I learned more about cooking from her. Photos by Lauren Spencer King, Claire Cottrell and from Lauren’s shop. You might also like... Self-Care Interview Series: Tonya Papanikolov Self-Care Interview Series: Renee Byrd Self-Care Interview Series: Pauline Chardin Self-Care Interview Series: Sarah Britton .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 Self-Care Interview Series: Lauren Spencer King appeared first on Golubka Kitchen.

Watermelon & Halloumi Salad with Magic Sauce

August 9 2017 Green Kitchen Stories 

Watermelon & Halloumi Salad with Magic Sauce Hello! This is David & Luise. Remember us? During our almost eight years of blogging we have never left it silent for two months before. We’re going to do what we always do in these situations and blame the kids. Wether we miss a dentist appointment, forget to answer a text message, get a parking ticket or are two months late with a blog post, it’s always our kid’s fault. In this case however it’s actually somewhat true. We simply underestimated how much time and attention three kids on summer holiday takes. They have sooo much energy. I (David) have been thinking of ways to connect them (and with them I mean Isac) to the power grid so that they (he) could replace a nuclear power plant or two. And I could perhaps cash in a Nobel price for saving the world. Anyway, after a couple of weeks of feeling bad about not having a single second over to blog new recipes, we instead decided to give ourselves a summer break from it all. So we have been trying to keep up with our children’s pace (obviously impossible) and play on their rules (also impossible because they ignore rules) this summer. It’s been fun and much needed. But we are here now with plenty of new recipe ideas and projects. Lots of other things have happened during the summer. We almost bought ourselves a tiny smoothie bar in a park, we burnt pancakes from Green Kitchen at Home inside a jam-packed little book store in Bath and we have planned the release of the European languages next month, but we’ll find time to talk more about all that. For now, let’s just talk food. Before the summer and watermelon season is all over. This recipe has been going on repeat all summer. It’s actually a combination of two recipes which we recently realized work brilliantly together. A simple watermelon and halloumi salad and our Magic Green Sauce. We first got the idea to combine watermelon with halloumi from a recipe photo in a supermarket pamflett and from that combo, we’ve added some chickpeas, cherry toms and pumpkin seeds to make it less of a side and more of a meal. It’s a really nice combination. Rich and chewy halloumi, sweet and fresh watermelon, crunchy pumpkin seeds and a tangy, flavorful and slightly spicy sauce. If I wasn’t such a humble guy, I would say that it’s probably one of the best watermelon salads you’ll try this summer. Luckily, I’m super humble and will just say that it’s pretty good. A simple vegan option would be to replace the halloumi with marinated tofu. Just make sure to squeeze out the liquid before marinating it, so it soaks up all the flavor. Quinoa, black lentils or rice could also be a great addition if you want to make this salad more substantial. Here is a little salad assembling action by Luise. Technically, the Magic Green Sauce is just our take on Chimichuri with a more hippie name. We use lime juice instead of vinegar and have added a little avocado to give it the right balance between creamy and chunky and also a few drips maple syrup to round off the sharpness from the other flavors. The magic lies in its ability to transfer any simple dish into something flavorful. Apart from this salad, we also use it on scrambled eggs, as a dip for raw crudités, inside rye sandwiches and on top of shakshuka. We have made it with a number of different herb combinations and found that anything goes (but parsley, cilantro/­­coriander and mint is still a fav). Watermelon & Halloumi Salad with Magic Green Sauce Serves 4 Watermelon & Halloumi Salad 1 kg /­­ 2 lb watermelon 200 g /­­ 7 oz halloumi 150 g /­­ 1 cup good quality cherry tomatoes  1 can /­­ 200 g /­­ 1 cup cooked chickpeas  60 g /­­ 1/­­2 cup pumpkin seeds /­­ pepitas 2 large handfuls Mâche lettuce (or any tender lettuce) 2 tbsp olive oil 1 lime Salt Magic Green Sauce 1 large handful (30 g /­­ 1 tightly packed cup) mixed fresh herbs (we used parsley, cilantro and mint) 1/­­2 cup /­­ 120 ml olive oil Juice from 1 lime 1 tbsp capers 1 tsp maple syrup 1 clove garlic 1 small chili 1/­­2 avocado 1/­­2 tsp sea salt flakes Start by preparing the sauce. Add all sauce ingredients to a food processor and pulse a few times until coarsely mixed, check the flavor and consistency and add more salt, herbs or oil if needed. If you don’t have a food processor, finely chops herbs, capers, garlic and chili, mash the avocado and mix everything in a bowl together with olive oil, lime juice and maple syrup. Add salt to taste. Then set aside. Dice the watermelon and halloumi, quarter the tomatoes and rinse the chickpeas. Toast the pumpkin seeds on medium heat in a dry pan with a little salt until they begin to pop, then transfer them to a chopping board and chop coarsely. Add a little oil to the pan and fry the halloumi for a couple of minutes until golden on all sides. Arrange the lettuce in a bowl or on a serving platter. Add chickpeas, tomatoes, watermelon and halloumi. Squeeze over a little lime juice and drizzle with oil and toss until mixed. Top with pumpkin seeds and Magic Green Sauce, with extra in the side. Enjoy! ***************** PS! We are off to Rome now to celebrate that it was 10 years ago that my drunk feet tried to seduce dance Luise on a club by the Tiber while simultaneously using ALL my Italian pick up lines on her (took me approx 1 hour before I realized that she was Danish and not Italian!). We’re bringing all the kids this time and we’d really appreciate a comment if you know any good places to eat, fun playgrounds, outdoor pools or your favorite gelato bars. Grazie!

Plant-Based Summer Meal Plan, Part 1

July 19 2017 Golubka Kitchen 

Plant-Based Summer Meal Plan, Part 1 A few months ago, we asked if you would be interested in seeing semi-regular, seasonal meal plans here and heard a resounding yes. We love coming up with whimsical and creative, plant-based recipes to share here, but we also want this site to be a friendly space for busy people looking to eat more plants. You know, for those of you who might not have the time or brain space for making, say, an experimental aquafaba meringue, like we do. Meal planning is a great practice for saving money on groceries (and impulse takeout orders!), eating homemade meals (which inevitably equal healthier meals), and minimizing those situations of staring blankly into your refrigerator, wondering what to eat for dinner. Do I plan my meals? Sometimes. Ironically, I think that if cooking wasn’t my job, I would plan our family meals much more. But because I’m in the business of dreaming up recipes for this blog and for other publications, I often end up with random, non-coordinated dishes in my fridge, which then become our breakfast, lunch and dinner. For now, we are thinking of publishing one meal plan a season, while maintaining regular, single-recipe post programming the rest of the time. Not changing anything about the blog! Just adding to what’s already here. This is our meal plan for the Summer of 2017. I tried hard to make it comprehensive, practical, and budget-friendly, but also not boring and really delicious. It all starts out with cooking a big pot of chickpeas and making a batch of almond milk, and most of the recipes stem from there. We are splitting this plan into two parts. This first part will focus on the shopping list, prep, breakfast and lunch recipes. The second part is here, and it’s all about dinner and dessert. Here we go! Menu (for dinner and dessert recipes, see Part 2) Breakfast Almond Pulp Lime Ginger Granola Overnight Berry Chia Oats Lunch Loaded Veggie Chickpea Salad Basil Zucchini Chowder Dinner Cauliflower Chickpea Fajitas Zucchini Kimchi Tacos Dessert Peach and Blackberry Crisp *all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people Shopping List (print) Bring this list with you when you go food shopping, it’s got all the ingredients you’ll need for the recipes in this meal plan. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Produce Vegetables - 1 cauliflower head - 1 small broccoli head - 5-7 small to medium zucchini - 3 corn ears or 1 corn ear and 2 1/­­2 cups frozen corn - 1 of each green and red (or yellow, or orange) bell peppers - 1 poblano or jalapeno pepper - 2 portobello mushrooms - 2 medium carrots - 1 large and 1 small red onion - 2 yellow onions - 1-2 garlic heads (6-7 cloves) - 1-inch piece ginger - 2 avocados - 3-4 radishes (optional) Fruits - 3-4 limes - 3-4 lemons - berries: 1 pint fresh blueberries or 8 oz frozen, 1 pint fresh raspberries or 8 oz frozen, 1 pint strawberries – fresh (optional) - 1 cup blackberries – fresh or frozen - 3 ripe peaches or nectarines Herbs - 1 bunch (about 2 cups) basil - 1 bunch dill - 1 bunch cilantro - parsley (optional) Bulk - 1 1/­­2 cups dried chickpeas - 2 1/­­2 cups raw almonds or 2 cups almonds and 1/­­2 cup walnuts/­­other nuts of choice - 3/­­4 cup pumpkin or sunflower seeds - 3/­­4 cup chia seeds - 3 cups gluten-free old fashioned rolled oats - 1/­­4 – 1/­­2 cup unsweetened shredded coconut Other - 1 13.5 oz can light unsweetened Thai coconut milk - 1 can green or black olives - about 1 cup kimchi - tortillas of choice (corn for gf) - sun-dried tomatoes packed in olive oil (optional) - vanilla ice cream to serve with the fruit crisp (optional) Pantry /­­ Refrigerator Staples - white miso paste - sunflower butter /­­ tahini /­­ almond butter - Dijon mustard - Sriracha or chili sauce of choice - neutral coconut oil - maple syrup - coconut sugar - arrowroot powder (optional) - vanilla extract (optional) - kombu (optional) - capers (optional) Spices - whole cumin seeds - whole coriander seeds - red pepper flakes - smoked paprika - chili powder - garlic powder - cayenne pepper - black peppercorns - bay leaves (optional) Day by Day Prep List Saturday Night (Night Before Main Prep Day): These are just quick tasks that need to be done the day before your main prep day. Soaking nuts and beans helps rid them of phytic acid, which makes them easier to digest. It also kickstarts the germination process, making the nuts and beans more nutritious. - Soak 1 cup of almonds overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. You may need to repeat it later in a week to make more almond milk if needed more for granola. - Soak 1 1/­­2 cups dried chickpeas overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. Sunday (Main Prep Day): This is your main prep day, which you can also split into multiple days, depending on your schedule. You will find all the recipes for this prep day in this post, which includes two breakfast options and two lunch options for the whole week, as well as some simple prep for the dinners during the week. - Make almond milk for the overnight oats and granola, reserve the leftover almond pulp for the granola and fruit crumble. - Make the Almond Pulp Ginger Lime Granola - Cook the chickpeas to be used in the soup, fajitas, tacos and salad, reserve the cooking liquid for the soup. - Make the Overnight Berry Chia Oats - Make the Creamy Salad Dressing and the Loaded Veggie Chickpea Salad - Make the Zucchini and Basil Corn Chowder - Mix the Fajita Spice - Prep the veggies for the Fajitas Monday Night: Make the fajitas to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you already prepped the vegetables and spice blend during prep day. Bake the crumble for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week. The recipes for the fajitas and the crumble are in Part 2. - Make the Fajitas - Bake the Crumble (+ second batch of almond milk if you didn’t make it on prep day) Wednesday/­­Thursday night: Once you’ve finished eating the fajitas, prepare the Kimchi Zucchini Tacos for dinner starting Wednesday or Thursday night and until the end of the week. They are a very quick, weeknight friendly dish. These tacos would also work well as a lunch, if you need a break from the soup and salad. The recipe for the tacos is in Part 2. - Make the Tacos Recipes 1. Once you try making almond milk at home, it will be hard to go back to the store-bought kind, since it’s infinitely more delicious and affordable. In this meal plan, we also show you how to utilize the almond pulp that is left over from making almond milk in an addictive granola recipe. You will likely need to make two batches of almond milk throughout the week. You can make the first batch (to use for the granola and overnight oats) during the prep day, and the second batch on the day that you make the crisp, which will give you more milk to serve with the granola. You can also make both batches during the prep day. Almond Milk   Print Serves: about 4½ cups Ingredients 1 cup almond - soaked overnight, drained and rinsed 4 cups purified water Instructions Combine the almonds with the water in an upright blender, blend until smooth. Strain the milk through a nut milk bag into a jar or bottle. Squeeze the pulp dry as much as possible and reserve the almond pulp to use for the granola and crumble. Store the milk in the refrigerator. 3.5.3226 2. This Ginger-Lime Granola is made with the pulp, leftover from making almond milk. Besides being zero waste, this recipe is also incredibly delicious, with bright flavors from ginger and lime, rich notes from shredded coconut, and crunch from pumpkin and chia seeds. It tastes great served with almond milk and fresh berries. Almond Pulp Ginger-Lime Granola   Print Ingredients reserved almond pulp from making almond milk ¼ - ½ cup unsweetened shredded coconut ½ cup pumpkin or sunflower seeds ¼ cup chia seeds 2 tablespoons melted neutral coconut oil ¼ cup maple syrup 1 tablespoon grated ginger zest of 1 lime juice ½ lime pinch of sea salt Instructions Preheat oven to 325° F (160° C). Combine the almond pulp, shredded coconut, pumpkin/­­sunflower seeds, chia seeds, coconut oil, maple syrup, ginger, lime zest and juice, and a pinch of sea salt in a large bowl. Mix thoroughly. Spread the granola mixture on a parchment paper-covered baking sheet in a somewhat even layer and toast for 20 minutes. Remove from the oven and stir, breaking apart any large clumps. Place the sheet back in the oven and turn off the heat. Leave to dry in the oven for 1 hour. If granola is not completely dry by that time, turn the oven back on the lowest temperature and let dry for another 30 minutes or until completely dry and crispy. If you have convection oven, that setting is really useful here. Keep the granola in an airtight glass container at room temperature. Serve with almond milk and berries. 3.5.3226 3. Cooking a big pot of beans on a Sunday is always a good idea, since you will then have a solid base for all kinds of meals throughout the week. In this meal plan, the chickpeas are utilized in every savory recipe, making the dishes more nourishing and satisfying. Pot of Chickpeas   Print Ingredients 1½ cups dried chickpeas - soaked overnight, drained and rinsed 3-4 garlic cloves - crushed with a knife half a yellow onion 1-2 bay leaves (optional) 2-inch piece kombu (optional) sea salt Instructions While the granola is baking, combine the chickpeas with plenty of purified water in a soup pot. Add the garlic, onion, bay leaves and kombu, if using. The water level should be about 4 inches above the beans. Bring the chickpeas to a boil over high heat, lower the heat to a simmer and cook for 30 minutes. Check for doneness. If the chickpeas are soft, salt the water generously and cook for another 10 minutes, until the chickpeas are tender but still intact. Simmer longer, before adding salt, if chickpeas are not yet soft. Drain the chickpeas, reserving the cooking liquid. Youll need 1 cup of it for this meal plan, for the chowder. Optionally, freeze the rest of the liquid for future use in place of vegetable broth in any dish. 3.5.3226 4. These overnight oats are a breeze to put together and make for a satisfying, summery breakfast. We like our overnight oats to be chia-heavy, so this is something between a chia pudding and overnight oats, layered with juicy summer berries. Overnight Berry Chia Oats   Print Ingredients 2 cups rolled oats ½ cup chia seeds 2¾ cups homemade almond milk - from above ⅓ cup maple syrup splash of vanilla extract (optional) about 2 cups mix of fresh or frozen blueberries and raspberries, or any other berries of choice Instructions While the granola is baking and the chickpeas are simmering, combine the rolled oats and chia seeds in a large bowl. Add the almond milk, maple syrup and vanilla extract, if using, and stir to combine thoroughly. Spoon the oats between 2-3 clean jars in layers, alternating them with fresh or frozen blueberries, raspberries or any other berries of choice. Cover the jars with their lids and place in the refrigerator overnight. Enjoy for breakfast. 3.5.3226 5. I make this simple, creamy dressing all the time. It’s perfect in salads, as well as a sauce or dip for so many veggie dishes. Universal Creamy Salad Dressing   Print Ingredients 2 tablespoons white miso paste 2 tablespoons sunflower butter, tahini or almond butter 2 tablespoons Dijon mustard 1 tablespoon sriracha or other chili sauce of choice juice of 2 large lemons, plus more if needed Instructions Combine all the ingredients, with the exception of the lemon juice, in a glass jar or a bowl. Mix until smooth. Add the lemon juice and stir until well combined. Store refrigerated in an airtight glass container. 3.5.3226 6. This rainbow salad is loaded with nourishing summer vegetables, chickpeas, olives, herbs and seeds. At the base of the salad is garlicky, sautéed broccoli, which keeps much better than greens and makes for a really sturdy bed for the veggies. When slathered in the creamy dressing (above), this salad is completely irresistible. Loaded Veggie Chickpea Salad   Print Ingredients ½ cauliflower head - chopped 1 cup cooked chickpeas - from above ¼ cup toasted sunflower or pumpkin seeds 1 small to medium carrot - shaved into ribbons with a vegetable peeler kernels from 1 corn ear ½ cup olives - halved or quartered ⅛ red onion - chopped ¼ cup chopped dill ¼ cup chopped parsley (optional) handful basil leaves - torn (optional) 3-4 radishes - sliced (optional) about 2 tablespoons chopped sun dried tomatoes (optional) 1 tablespoon capers (optional) 1 tablespoon coconut oil 1 head broccoli - cut into florets sea salt 3 garlic cloves - sliced freshly ground black pepper about 6 tablespoons Universal Creamy Salad Dressing, plus more for serving - from above Instructions Place the cauliflower into a food processor and pulse a few times into rice-sized pieces. Combine the cauliflower rice, chickpeas, sunflower or pumpkin seeds, carrots, corn, olives, onion, dill, parsley and basil, as well as the radishes, sun-dried tomatoes and capers, if using, in a large bowl. Warm the coconut oil in a sauté pan over medium heat. Add the broccoli and salt and sauté until bright green, for about 5-7 minutes. Add the garlic and stir it around for 30 seconds, until fragrant. Add the garlicky broccoli to the bowl with the salad. Season the salad with freshly ground black pepper and add about 6 tablespoons of the Creamy Salad Dressing. Toss to combine well. Store the salad refrigerated in an airtight container. Serve with more dressing. 3.5.3226 7. One of our favorite, easy summer soups, with delicate flavors of zucchini and basil, sweetness from corn, and creaminess from coconut milk. It makes for the perfect, light warm weather lunch. Zucchini and Basil Corn Chowder   Print Ingredients 1 tablespoon coconut oil 1 teaspoon cumin seeds 1 teaspoon ground coriander (optional) pinch of red pepper flakes 1 yellow onion - chopped sea salt freshly ground black pepper 2½ cups fresh or frozen corn kernels 3-4 small zucchini - cubed 3 garlic cloves - sliced juice of ½ lemon 1 can unsweetened light Thai coconut milk 1 cup reserved chickpea broth - from above 1 cup cooked chickpeas - from above 1 packed cup basil leaves, plus more for serving Instructions Warm the coconut oil in a medium soup pot over medium heat. Add the spices, onion, a pinch of salt and black pepper, and sauté for 5 minutes, until onion is translucent. Add the corn and another pinch of salt and sauté for another 5 minutes. Add the zucchini and garlic, and stir around for 1-2 minutes, until the garlic is fragrant. Add the lemon juice and let it absorb for about 1 minute. Add the coconut milk, chickpea broth and chickpeas and bring to a boil. Remove from heat. Measure 1½ cups of the soup into an upright blender, add the basil, and blend into a chunky puree. Return the pureed soup back to the pot and mix it in. Serve the soup garnished with more basil. Store refrigerated in an airtight container. 3.5.3226 8. Use this spice mix for the Cauliflower Chickpea Fajitas, as well as in any other dishes, where a piquant savoriness would be welcome. Fajita Spice   Print Ingredients 2 tablespoons chili powder ½ tablespoon sea salt ½ tablespoon smoked paprika ½ tablespoon ground cumin, preferably freshly ground ½ tablespoon coconut sugar ¼ teaspoon cayenne pepper 1 teaspoon garlic powder (optional) a few grinds of black pepper Instructions Combine all the ingredients in a small jar with a tight fitting lid. Close the jar and shake until well-combined. 3.5.3226 9. Prep the vegetables for the Cauliflower Chickpea Fajitas ahead of time, in order to simplify your weeknight dinner. Fajita Vegetable Prep   Print Ingredients ½ cauliflower - cut into florets 2 portobello mushrooms - sliced 1 large red onion - chopped 1 red, yellow or orange bell pepper - seeded and sliced 1 green bell pepper - seeded and sliced 1 poblano or jalapeno pepper - seeded and sliced Instructions Prep all the vegetables as specified in the ingredients list. Store the chopped cauliflower and mushrooms in separate containers. Store the chopped onion and all sliced peppers in one container. 3.5.3226 You might also like... Whipped Chocolate Chia Pudding Summer Greek Salad Pink Soup with Roasted Onions and Broccoli Lemongrass Mango Curry with Toasted Pumpkin Seeds .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 Plant-Based Summer Meal Plan, Part 1 appeared first on Golubka Kitchen.

Summervibes Salad

June 8 2017 Veganpassion 

Summervibes Salad On hot days like today my body is craving for salad. It has to be colorful and fresh and varied with lots of good stuff in it :-). Because I'm in such a good summer mood I named the salad "summervibes". I'm very interested in how you like the combo with asparagus, rocket, strawberries, avocado and watermelon. Just can't get enough of the good stuff! I'd love to hear your creative salad ideas. Have lots of fun with this one and enjoy! Makes 2 portions Preparation time: 10 Minutes Ingredients: 10,5 oz asparagus 4,4 oz rocket 8,8 oz Strawberries 1/­­2 small cucumber 6 radishes 1/­­2 small watermelon (2x 0,4 inch slices) lemon juice balsamic vinegar oilve oil salt hemp seeds/­­pumpkin seeds Peel the lower third of the asparagus and cut them lengthways. Cook in slated water for 7-8 minutes. When the water evaporates toss the asparagus in it, salt it and put it aside. Wash the rocket and cut the cucumber and the radishes in small slices. Cut the watermelon and the strawberries in half. Then sprinkle with lemon juice. Cut avocado in cubes. Serve rocket, fruits and veggies on a plate. Use some balsamic vinegar and sprinkle the salad. Spread with some oil and hemp seeds. Enjoy the summer!

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! 

Sweet Potato Toast, Two Ways

March 19 2017 Golubka Kitchen 

Sweet Potato Toast, Two Ways I finally got around to trying sweet potato toast this week, a concept that I’ve been seeing circulating around the internet. Our instagram post about it generated a lot of interest, so I thought I would go into more detail here today. Basically, the whole idea is replacing bread with thinly sliced, toasted sweet potato and topping it as you would any toast. I know, why mess with an already perfect concept like toast? For one, it’s great for those trying to take it easy on grains or gluten. It’s also perfect for sweet potato lovers just looking to change things up for breakfast, snack, etc. (me). It’s a fun way to eat a nutritious root vegetable, and I have a feeling that it could easily be made very kid-friendly. It is decidedly its own thing, not toast, but totally stands on its own as tasty and filling fare. As with any toast, there are infinite possibilities when it comes to the toppings, since sweet potato gives a pretty neutral base. I offer my favorite sweet and savory options below. In the sweet one, earthy and creamy tahini is studded with jammy, smashed raspberries (I use frozen and defrosted ones this time of year), drizzled with honey/­­maple syrup and sprinkled with cacao nibs and seeds, and that combination is incredibly lovely. The savory one is (surprise!) avocado toast, but made a bit more substantial with the addition of balsamic lentils, a dusting of nutritional yeast and seeds. On a technical note, the whole reason behind the sweet potato toast craze is that you can cook the sweet potato slices right in the toaster. The catch is that I don’t own a toaster, so what I like to do is cook the slices in the oven the night before and then re-heat them, either in the oven or in a pan on the stovetop whenever I’m ready to eat my ‘toast.’ You could even cook a bigger batch for the week ahead, since the roasted sweet potatoes hold up well in the refrigerator. But if you do have a toaster, by all means cook the potato slices in there. I offer directions for both methods in the recipes. There are some weekend links below, Sunday hugs to you :) What The Health – a new film from the creators of Cowspiracy, this time targeting health organizations. Really excited to watch it, it’s available to stream on their website now. Hugh Forte’s Food Photography – just learned that the photographer behind Sprouted Kitchen has a separate Instagram account for his dreamy food photos, I can stare at them for ages. How Millions of Kids Are Being Shaped by Know-It-All Voice Assistants Sweet Potato Sheet Pan Dinner Salad – looks perfect, and those photos are amazing. The Avocado Show – an Amsterdam cafe centered around everything avocado, look at that. What We Eat When We Eat Alone – recently discovered this gem by Deborah Madison. Raspberry-Tahini Sweet Potato Toast   Print Serves: 4-6 toasts Ingredients 1 medium sweet potato ½ tablespoon coconut oil - soft (if using the oven) 2-4 tablespoons sesame tahini ¼ cup raspberries (fresh or frozen and thawed) honey or maple syrup for drizzling mixed seeds for garnish (I used cacao nibs, hemp, pumpkin seeds) Instructions Peel and slice the sweet potato into even, ¼-thick slices. If you have an organic sweet potato, you can leave the skin on, but I prefer it peeled. If using an oven, preheat it to 400° F (200° C). Prepare a parchment paper-covered baking sheet and place the sweet potato slices on the sheet. Add the coconut oil and mix with your hands to coat. Put the baking sheet into the oven and cook for 15 minutes. Flip the slices and cook another 10-15 minutes until cooked through. Add toppings and enjoy right away or refrigerate in an air-tight container until ready to eat. Reheat in a 350° F (175° C) oven for about 5 minutes, then top. If using a toaster, place the sweet potato slices in the toaster and toast on high for about 5 minutes, until cooked through and toasty at the edges. Cooking time will vary slightly for different toasters. Spread tahini on each slice. Add raspberries, mashing them a bit with a fork. Drizzle each slice with the desired amount of honey/­­maple syrup and sprinkle with mixed seeds. Enjoy! 3.5.3226   Avocado-Lentil Sweet Potato Toast   Print Serves: 4-6 toasts Ingredients 1 medium sweet potato ½ tablespoon coconut oil - soft (if using the oven) ⅓ cup cooked black or French lentils 1 teaspoon olive oil ½ teaspoon balsamic vinegar, plus more for drizzling 1 small, ripe avocado juice of ½ small lemon sea salt - to taste freshly ground black pepper - to taste nutritional yeast for garnish mixed seeds for garnish (I used hemp, flax, pumpkin, and sunflower seeds) Instructions Peel and slice the sweet potato into even, ¼-thick slices. If you have an organic sweet potato, you can leave the skin on, but I prefer it peeled. If using an oven, preheat it to 400° F (200° C). Prepare a parchment paper-covered baking sheet and place the sweet potato slices on the sheet. Add the coconut oil and mix with your hands to coat. Put the baking sheet into the oven and cook for 15 minutes. Flip the slices and cook another 10-15 minutes until cooked through. Add toppings and enjoy right away or refrigerate in an air-tight container until ready to eat. Reheat in a 350° F (175° C) oven for about 5 minutes, then top. If using a toaster, place the sweet potato slices in the toaster and toast on high for about 5 minutes, until cooked through and toasty at the edges. Cooking time will vary slightly for different toasters. In a small bowl, combine lentils, olive oil, balsamic vinegar, half of the lemon juice, salt and pepper. In another small bowl, mash the avocado with the remaining lemon juice, salt and pepper. Spread mashed avocado onto each sweet potato slice, followed by the lentils and a sprinkle of nutritional yeast and mixed seeds. Drizzle with more balsamic vinegar and enjoy! 3.5.3226 You might also like... A Salad for the Weekdays Chamomile Honey-Lemon Ice Cream -- Ice Cream Sunday Versatile Mung Dal Stew with Healing Spices Superfood Cherry Garcia Pops with a Chocolate Core - Ice... .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 Sweet Potato Toast, Two Ways appeared first on Golubka Kitchen.

Sweet Potato Sorghum Salad

January 23 2017 Meatless Monday 

Sorghum is an ancient grain enjoying newfound popularity for its nutrient and fiber content. Paired with sweet potatoes, cranberries and pumpkin seeds in this salad, this dish is a nutritional powerhouse! This dish comes to us from Cara of Street Smart Nutrition. Serves 6 - 2 1/­­2 cups sorghum, cooked - 2 1/­­2 cups sweet potatoes, peeled and chopped into 1/­­2? cubes - 1 1/­­2 Tablespoons olive oil - Pinch of salt and pepper - 1/­­3 cup dried cranberries - 1/­­3 cup pecans, halves or pieces - 1/­­4 cup pumpkin seeds - 1/­­4 to 1/­­2 cup crumbled goat cheese or feta Preheat the oven to 375 degrees F. Wash and peel the sweet potatoes, then roughly chop into 1/­­2? cubes. In a large mixing bowl, combine sweet potatoes with olive oil, salt, and pepper and gently toss to combine. Spread evenly in a single layer on a baking sheet. Bake 15-20 minutes, or until edges begin to slightly brown. Remove from oven and allow to cool slightly. In a separate bowl, add the cooked sorghum, sweet potatoes, dried cranberries, pecans, pumpkin seeds, and goat cheese. Gently fold together until combined. Serve warm or at room temperature, or store in the refrigerator for 3-4 days. The post Sweet Potato Sorghum Salad appeared first on Meatless Monday.

Butternut Quinoa Wraps

December 23 2016 Veganpassion 

Butternut Quinoa Wraps I love a lot of food. But I guess that's how it is if you're always in the kitchen. Besides the standard foodstuffs I like colorful quinoa. I met it once and ever since I like it a lot. I like the colorful the most because it looks so pretty. And by the way, the yellow butternut is also going to be in the rolls. Enjoy them! Makes 5 wraps. For the butternut: 350 g butternut pumpkin salted water Peel the pumpkin and cut it into fine cubes. Cook it in salted water for 5 minutes. Then put it aside. For the quinoa: 150 g colorful quinoa 300 ml water 1 tsp. vegetabe broth 1 tbsp. nut butter 1 tbsp. cashews, grounded 1 tbsp. pumpkin seeds, grounded salt, pepper, nutmeg, paprika powder Cook the quinoa with closed lid on average heat for 25 minutes. Stir in nut butter and flavour it. Furthermore: 1 onion 100 g smoked tofu some parsley salt, pepper 400 g strudel dough 3 tbsp. non dairy cream 3 tbsp. olive oil Cut the onion into fine rings, the smoked tofu into cubes. Roast it in some olive oil. Chop parsley. Stir cream and olive oil together in a cup. Spread the cream mixture on the dough so they can get elastic. Put each 1/­­5 of the quinoa mixture on a dough sheet. Form a hole in the middle and put in the pumkin, onions, smoked tofu an parsley. Fold the dough sheet around the filling and roll it. Put the rolls on a baking sheet with baking paper and spred the cream mixture on them. Bake at 200°C (392°F) upper-/­­lower heat for 15-20 minutes.

Whole Braised Holiday Cauliflower

November 2 2016 Golubka Kitchen 

Whole Braised Holiday Cauliflower This post was created in partnership with San-J. Happy November! It’s so hard to believe that the year is almost over. November in the U.S. means Thanksgiving, and for the rest of the world, those December and January holidays are not so far off as well. We are here to give you some ideas to consider for those festive family dinners, friendsgivings and potlucks, with an emphasis on vegetables, fruit and whole food ingredients. The holidays can be a little tough if you are trying to stay on track with eating well or even simply keeping away from meat/­­dairy/­­gluten. If you aren’t participating in one or more of those categories, chances are, you might feel excluded at a holiday table. And even if you are totally fine with eating those veg-centered sides only, others might find it offensive or feel as though they are not being good hosts, etc. The point is, there is usually a main event to a holiday table, and although to me it’s always been the pie, to most it’s the bird, or another grand platter of some sort of meat. There is a ceremony to getting that platter on the table – it takes time and care to pick out and prepare, which creates anticipation and excitement. Here, I applied that kind of thinking to cauliflower, a whole cauliflower, prepared in a way that feels ritualistic, celebratory and fun, and delicious enough to be a holiday table centerpiece. This cauliflower is slowly stewed whole in a rich, tomato-based sauce with greens, carrots, onions, mushrooms, spices and autumn herbs. Tamari, balsamic and prunes help create body, depth and complexity in flavor. In the end, the cauliflower comes out incredibly tender and cuts like butter – ‘carving’ it is quite a pleasure. It’s incredibly good served over anything starchy, which should be easy since many holiday tables will likely include some sort of potato/­­root mash in their setting. The cauliflower is pictured here served with a delicious celeriac and parsnip mash with crispy sage, which makes for a perfect accompaniment. We will be posting the recipe for the mash this coming weekend, so make sure to stop by for that, it’s a real winner. Tamari, the gluten free soy sauce, is such a staple ingredient in my kitchen, that I feel at a loss whenever I run out. It’s a basic requirement in many Japanese and Asian-inspired dishes, but I use it in all kinds of meals, way beyond Japanese. It’s an essential flavor builder in this cauliflower, for example. I find tamari to be especially great for vegan and vegetarian cooking – it helps immensely with developing flavor depth and complexity when added to vegetables, and of course, it’s an amazing addition to sauces. When it comes to tamari brands, San-J is a classic that’s been around for eight generations, and the brand you will likely see when you search for gluten-free soy sauce in your store. The difference between San-J tamari and regular soy sauce is that tamari contains no wheat, just organic fermented soybeans, while soy sauce usually has 40%-60% wheat. The higher concentration of soybeans in tamari also contributes to its richer flavor and smoother texture. San-J tamari contains no artificial preservatives or additives, the soybeans are non-GMO, and are brewed for up to six months according to traditional Japanese techniques. It really is the best, and I’m so happy to have partnered with San-J on this festive recipe. Enjoy :) Whole Braised Holiday Cauliflower   Print Serves: 1 cauliflower head Ingredients 5 prunes - roughly chopped 3 tablespoons balsamic vinegar 2 tablespoons neutral coconut oil 1 large yellow onion - sliced 2 medium carrots - diced about 6 cups roughly chopped collard greens about 3 tablespoons tamari - divided 1 lb crimini mushrooms - quartered 5 garlic cloves - sliced 1 chili pepper - seeded and chopped 3-4 sprigs thyme - chopped about 2 tablespoons chopped rosemary handful sage leaves - chopped freshly ground black pepper 1 tablespoon tomato paste two 28 oz boxes/­­cans of crushed tomatoes 1 large cauliflower head - outer leaves trimmed Instructions Drizzle prunes with balsamic vinegar in a small bowl and set aside. Warm coconut oil in a large pot over medium high heat. Add onion, carrots, collard greens and a splash of tamari and sauté for 10 minutes, until onion is translucent and collard greens are wilted. Add mushrooms and sauté for about 8 minutes, until all their liquid is evaporated. Add garlic, chili, thyme, rosemary, sage and black pepper and saute for 2-3 minutes. Add prunes together with balsamic vinegar, followed by 2 tablespoons tamari and tomato paste and stir around until the liquid evaporates, about 1 minute. Add crushed tomatoes, stir to combine and bring to a near boil. Carefully drop cauliflower into the sauce and spoon plenty of sauce on top of the cauliflower to coat it completely. Stir some of the vegetables out from under the cauliflower to ensure that its covered with the sauce as much as possible. The top of the cauliflower may peek out a little and thats ok. Bring the sauce back to a boil, adjust the heat to a slow simmer, cover and cook for 40-50 minutes, until the cauliflower is completely cooked and soft throughout. Scoop the simmering sauce over the cauliflower every now and then while its cooking. Remove the cauliflower from the pot, slice and serve it warm with plenty of sauce, over vegetable mash or any grains of choice. 3.5.3208 You might also like... Black Bean Chocolate and Fig Cookies Banana Toffee Tart Butternut Squash Spaghetti with Creamy Almond Butter Sauce Lemongrass Mango Curry with Toasted Pumpkin Seeds .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 Whole Braised Holiday Cauliflower appeared first on Golubka Kitchen.

Plant-Based Fall Meal Plan, Part 1

November 1 2017 Golubka Kitchen 

Plant-Based Fall Meal Plan, Part 1 This summer, we set out to share one practical, budget-friendly, and non-boring plant-based meal plan per season. Here is our meal plan for the Fall of 2017! We are really excited about the recipes in this one. It all starts out with cooking a pot of lentils and a pot of rice, roasting some winter squash, and prepping some kale. Those foundations then make their way into breakfast, lunch and dinner recipes that will take you through a whole week of nourishing and cozy fall meals. As usual, we are splitting this meal plan into two parts. This first part will focus on weekend prep, as well as breakfast and lunch recipes. Part 2 is here, and it’s all about dinner and dessert recipes. Here we go! Menu (see Part 2 for dinner and dessert recipes) Breakfast Turmeric Millet Porridge with Roasted Squash Date-Sweetened Apple and Squash Muffins Lunch Grain Bowl with Marinated Delicata Squash, Coconut Kale, and Lentil Hummus Simple Butternut Squash and Green Apple Soup Dinner Brown Rice, Lentil, Kale and Squash Veggie Burgers w/­­ Any Fixings of Choice Brussels Sprout Tomato Stew Dessert Rosemary-Roasted Plums with a Cardamom Sprinkle *all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people Shopping List (print) Bring this list with you when you go food shopping, its got all the ingredients youll need for the recipes in this meal plan. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Produce Vegetables - 1 large and 1 medium butternut squashes - 2 medium delicata squashes - 1 lb Brussels sprouts - 2 bunches kale (or 1 very large bunch) - 4 cups baby spinach - 1 jalape?o pepper - 1 lb crimini mushrooms - 2 medium carrots - 3 large yellow onions - 2 heads of garlic Fruits - 2-3 green apples - 1 lemon - 1-2 limes (if using in place of brown rice vinegar for the marinated delicata) - 8 ripe plums Herbs  - rosemary - sage - green onions (optional) - thyme (optional) Other - 3 cups almond milk or other plant milk of choice - 1 13.5 oz can unsweetened Thai coconut milk - 1 28 oz can or box crushed tomatoes - 1 cup brown rice flour or other gluten free flour - sesame tahini - white sweet miso - burger fixings like buns, lettuce, or anything else you like w/­­ your veggie burgers - vanilla ice cream or plain yogurt to serve with the roasted plums (optional) - crackers to snack on with the hummus or sourdough bread to eat with the hummus, soup or stew (optional) Bulk - 2 1/­­4 cups dried green lentils - 3/­­4 cup millet - 1 1/­­2 cups brown rice (2 cups if using rice for the grain bowl) - 1 cup other grain of choice for the grain bowl, or 1/­­2 more cup of brown rice - 5-7 Medjool dates - 2 cups pumpkin seeds – toasted - unsweetened coconut flakes (optional) - cacao nibs (optional) Pantry /­­ Refrigerator Staples - neutral coconut oil - apple cider vinegar - brown rice vinegar (if not using limes for delicata marinade) - balsamic vinegar (optional) - tamari - olive oil - toasted sesame oil - tomato paste - coconut sugar - sea salt - maple syrup or honey - sriracha/­­chili sauce of choice - baking soda - baking powder Spices - whole cumin seeds - whole coriander seeds - green cardamom pods - smoked paprika - black peppercorns - turmeric - red pepper flakes - bay leaves (optional) Day by Day Prep List Saturday Night (Night Before Main Prep Day): These are just quick tasks that need to be done the day before your main prep day. Soaking grains and lentils helps rid them of phytic acid, which makes them easier to digest. It also kickstarts the germination process, making the grains and lentils more nutritious. - Soak 3/­­4 cup of dried millet overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. - Soak 2 1/­­4 cups of lentils overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. - Soak 1 1/­­2 cups of brown rice (2 cups if you are using it for the grain bowl) overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. - If not using brown rice for the grain bowl, soak 1 cup of another grain of choice for the grain bowl in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. Sunday (Main Prep Day): This is your main prep day, which you can also split into multiple days, depending on your schedule. You will find all the recipes for this prep day in this post, which includes two breakfast options and two lunch options for the whole week, as well as some simple prep for the dinners for the coming week. - Roast the butternut and delicata squashes to be used in Turmeric Millet Porridge with Roasted Squash, Apple and Squash Muffins, Lentil and Squash Hummus, Simple Butternut Squash and Green Apple Soup, Veggie Burgers, and Grain Bowl. - Cook the lentils to be used in the Lentil and Squash Hummus, Veggie Burgers, and the Brussels Sprout Tomato Stew. - Cook the brown rice to use in the Veggie Burgers and the Grain Bowl, if that’s your grain of choice for the bowl. - If you chose another grain for the grain bowl, cook it now as well. - Cook the kale and coconut kale to be used in the Grain Bowl and Veggie Burgers. - Make the Lentil and Squash Hummus to be used in the Grain Bowl, on the Veggie Burgers, and on crackers/­­bread as a snack throughout the week. - Marinate the roasted delicata squash to use in the Grain Bowl. - Make the Simple Butternut Squash and Apple Soup. - Bake the Date-Sweetened Apple and Squash Muffins. - You can also cook the Turmeric Millet Porridge with Roasted Squash for your breakfasts ahead of time, but I suggest making it in the morning. It’s pretty quick. Monday Night: Make the Veggie Burgers to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you’ve already cooked the squash, rice, kale and lentils that are called for in the recipe during prep day. Roast the plums for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week. The recipes for the Veggie Burgers, Brussels Sprout Stew and the Roasted Plums are in Part 2.  - Make the Brown Rice, Lentil, Kale and Squash Veggie Burgers. - Make the Rosemary-Roasted Plums with Cardamom Sprinkle. Wednesday/­­Thursday night: Once you’ve finished eating the Veggie Burgers, prepare the Brussels Sprouts Stew for dinner starting Wednesday or Thursday night and until the end of the week. The recipe for the stew is in Part 2.  - Make the Brussels Sprout Tomato Stew.   Prep 1. Winter squash is a beautifully versatile vegetable that can be used in millions of ways in both sweet and savory dishes. It’s always a great idea to roast a bunch of squash on the weekend, to use in all kinds of dishes throughout the week. In this meal plan, we use Butternut and Delicata Squashes in the Turmeric Millet Porridge with Roasted Squash, Apple and Squash Muffins, Lentil and Squash Hummus, Simple Butternut Squash and Green Apple Soup, Veggie Burgers, and Grain Bowl. See what I mean? It really is a super-vegetable. Roasted Butternut and Delicata Squashes   Print Ingredients 1 large and 1 medium butternut squash - cut in half lengthwise and seeded 2 medium delicata squashes - seeded and sliced into ½-inch rings neutral coconut oil - soft sea salt freshly ground black pepper Instructions Preheat the oven to 400° F (200° C). Prepare 2-3 parchment paper-lined baking sheets. Arrange all the squashes on the baking sheets in a single layer. Oil them with the coconut oil and sprinkle with salt and paper. Roast the delicata squash for 10 minutes, then flip all the rings and roast for another 15-20 minutes, until cooked through and golden on both sides. Delicata squash skins are edible, so no need to peel off the skin. Roast the butternut squashes at the same time, for about 40 minutes or until soft throughout. You should end up with about 3 cups of roasted mashed squash flesh from the large butternut squash, which you will use for the hummus, muffins, porridge and burgers. The remaining 1 medium butternut squash will be used for the Simple Squash and Apple Soup. 3.5.3226   2. A pot of lentils, cooked on the weekend, can easily take you through a week of meals. They are nourishing, affordable, and can work as a base for so many meals. In this meal plan, we use French lentils in the Lentil and Squash Hummus, Veggie Burgers, and the Brussels Sprout Tomato Stew. Pot of Lentils   Print Ingredients 2¼ cups dried French lentils - soaked overnight in purified water with a splash of apple cider vinegar sea salt Instructions Drain and rinse the lentils. Place them into a medium-large pot, cover with purified water, and bring to a boil over high heat. Lower the heat to a simmer and cook for about 15-20 minutes, or until soft, but still intact. Add salt at the last 5 minutes. Drain and use in recipes right away or store in an airtight container for up to 5 days. 3.5.3226   3. Similarly to lentils, a pot of rice or any other grains, prepared on the weekend, can help you pave the way to quicker and better meals throughout the week. In this meal plan, we use brown rice in the Veggie Burgers and the Grain Bowl (if that’s the grain you chose for your bowl). Serve any leftover rice with the Brussels Sprout Tomato Stew. If you chose a different grain for your grain bowl, cook it now as well. Pot of Brown Rice   Print Ingredients 1½ cups brown rice (2 cups if using rice for your grain bowl) - soaked overnight in purified water with a splash of apple cider vinegar 2½ cups filtered water (3½ cups if cooking 2 cups of rice) sea salt Instructions Drain and rinse the rice. Combine it with the water and plenty of sea salt in a medium pot, cover with a lid and bring to a boil. Lower the heat to a simmer and cook, covered, for 25-40 minutes, until all the water is absorbed and the rice is cooked. Use in recipes right away or store refrigerated in an air-tight container for up to 4 days. 3.5.3226   4. Blanching kale is one of my favorite, low maintenance ways of prepping a whole bunch of it for the week. In this meal plan, it will be used for the Coconut Kale and the Veggie Burgers. I also like to use the leftover kale cooking water for soups, stews, etc. In this meal plan, you can use the leftover kale broth for the Coconut Kale, the Brussels Sprout Tomato Stew and even the Simple Squash and Apple Soup. Half of this blanched kale gets stored away for later use in the Veggie Burgers, while the other half becomes the Coconut Kale for our grain bowl lunch. You’re going to love the coconut kale – it’s velvety, creamy, and keeps well throughout the week. Blanched Kale and Coconut Kale   Print Ingredients 2 bunches (or 1 very large bunch) kale of choice sea salt 1 can unsweetened Thai coconut milk Instructions Separate the kale leaves from the stems. Wash and tear the leaves into roughly bite-sized pieces. Reserve the stems to use in homemade vegetable broth in the future, if desired. Place the torn kale leaves in a large pot and cover with purified water. Add salt and bring to a boil over high heat. Reduce the heat to a simmer and cook for 10 minutes. Drain the kale, reserving the cooking liquid for the Coconut Kale and the Brussels Sprouts Tomato Stew. Return half of the kale to the same pot. Squeeze the other half of the kale dry and store it away in an air-tight container, in the refrigerator, to use later in the veggie burgers. Add ½ cup of the reserved kale cooking liquid and 1 can of coconut milk to the pot. Bring to a strong simmer and cook for 10-20 minutes, until creamy. Add more of the kale cooking liquid throughout the cooking time, if needed. Taste for salt and adjust, if needed. Eat right away or store refrigerated in an airtight container for up to 4 days. 3.5.3226   5. The good news is, you already have all the important ingredients prepared for this hummus – you’ve cooked the lentils and roasted the squash, which you’re going to puree with autumn herbs, garlic, tahini, lemon juice, and olive oil. Though for efficiency’s sake, we use lentils instead of the traditional chickpeas here, the spread still very much tastes like hummus. And not just any hummus – it’s fresh, savory, earthy hummus that’s better than anything you can get at the store. Use it throughout the week in the Grain Bowl, on top of the Veggie Burgers, or as a quick snack with some crackers. Lentil and Squash Hummus   Print Ingredients ¼ cup plus 2 tablespoons olive oil - divided 4-5 cloves of garlic - peeled and sliced 1-2 tablespoons chopped herbs, such as rosemary, sage and thyme 1 cup roasted mashed butternut squash (from the large butternut squash from above) sea salt freshly ground black pepper 1½ cups cooked green lentils (from above) juice from 1 lemon ¼ cup sesame tahini 3-4 tablespoons cold water toasted pumpkin seeds - for garnish (optional) Instructions Warm 2 tablespoons of olive oil in a small sauté pan over medium heat. Add garlic and herbs and sauté for about a minute, until garlic is fragrant and cooked, but not burnt. Add the squash, salt and pepper, and toss to coat. Stir around for a minute or so for the flavors to mix. Add the mixture to a food processor or a high-speed blender like a Vitamix. Add the lentils to the food processor/­­blender, followed by the lemon juice, sesame tahini, and more salt, to taste. Process until smooth, scraping the walls if needed. With the motor still running, pour in ¼ cup of the olive oil through the funnel, followed by the cold water. Pour in the water 1 tablespoon at a time until you achieve a desired, creamy consistency. Sprinkle the hummus with the toasted pumpkin seeds when serving, if using. Store the hummus in the refrigerator in an air-tight container for up to 5 days. 3.5.3226   6. Marinating vegetables is one of my favorite preparations, especially if I’m cooking ahead. It’s as easy as mixing up a marinade, and the veggies will only get more flavorful with each passing day. This miso-marinated delicata squash has got it all – it’s a little sweet, a little savory, and a bit spicy. It’s the perfect, powerful component to a memorable grain bowl, which is how it’s utilized in this meal plan. If you are planning on eating this squash at work/­­social settings, you might need to be cautious with the garlic – the squash is still really good without it! Miso-Marinated Delicata Squash   Print Ingredients 2 sliced and roasted delicata squashes (from above) 2 tablespoons white sweet miso paste 1 tablespoon maple syrup or honey (not vegan) 2 teaspoons chili sauce, such as sriracha 4 tablespoons brown rice vinegar or lime juice 1 tablespoon tamari 2 teaspoons sesame oil 1 garlic clove - minced (optional) 1 tablespoon finely chopped green onion (optional) Instructions Place the sliced and roasted delicata squash in a shallow dish. In a small bowl, combine the miso with the maple syrup and sriracha, and mix until smooth. Add the rice vinegar/­­lime juice, tamari, and sesame oil, and mix until smooth. Mix in the sesame seeds, garlic and green onion, if using. Pour the marinade over the delicata squash and toss to coat. Cover and let marinate at room temperature for 1-3 hours. Keep refrigerated for up to 5 days. 3.5.3226   Recipes 1. These gluten-free muffins make for a great breakfast or snack. They are very subtly sweet – sweetened only with dates – and get their soft, crumbly texture from the roasted squash that’s hiding in the batter. There are pockets of cubed apple throughout, and the pumpkin seeds on top add a nice bit of crunch. Date-Sweetened Apple and Squash Muffins   Print Serves: 10 medium-sized or 12 small muffins Ingredients 1½ tablespoons neutral coconut oil, plus more for oiling the pan ¾ cup brown rice flour or other gluten-free flour pinch of sea salt 1 teaspoon baking powder ½ teaspoon baking soda 5-7 soft Medjool dates - pitted and soaked in 1 cup of hot water for 10 minutes ½ cup roasted mashed butternut squash (from the large butternut squash from above) 1 tablespoon apple cider vinegar 1-2 Granny Smith apples - peeled and finely cubed (optionally slice some of the apple to decorate the tops of muffins) 2 tablespoons chopped sage leaves (optional) pumpkin seeds - for sprinkling Instructions Preheat oven to 375° F (190° C). Prepare a muffin pan by thoroughly oiling the holes or lining it with paper muffin liners. Combine the flour, salt, baking powder and baking soda in a medium bowl. Put the dates in an upright blender, together with their soaking water. Add the squash and blend until smooth. Add the coconut oil and vinegar and pulse to combine. Pour the wet mixture into the bowl with the dry ingredients and quickly stir to mix. Fold in cubed apples and sage, if using. Fill the muffin holes with the batter until each hole is about ⅔ full. Sprinkle each muffin with pumpkin seeds and decorate with apple slices, if using. Bake for 25-30 minutes, until a toothpick comes out clean. Let cool a little, then remove the muffins from the pan and let them cool on a cooling rack. Enjoy right away or store in an air-tight container for up to 4 days. 3.5.3226   2. This millet porridge is warming, cozy, satisfying, and overall perfect for chilly fall mornings. Millet is a humble and affordable gluten-free grain, but it has the potential to be quite creamy and luxurious when cooked in plant milk with turmeric and squash. The porridge is pictured here topped with some of the roasted plums from Part 2 of this meal plan, which makes it even more special. Turmeric Millet Porridge   Print Ingredients 2 tablespoons coconut oil or ghee (not vegan) 1 teaspoon turmeric a few grinds of black pepper (to activate the turmeric) ¾ cup millet - soaked overnight in purified water with a splash of apple cider vinegar 1½ tablespoons coconut sugar pinch of sea salt 4 cups almond milk or other plant milk (or 3 cups milk and 1 cup water) - divided 1 cup roasted butternut squash (from the large butternut squash from above) toasted pumpkin seeds and coconut flakes - for serving (optional) Instructions Warm the oil/­­ghee in a medium saucepan over medium heat. Add the turmeric and black pepper, and stir around for about a minute. Add the millet, coconut sugar, salt and 3 cups of plant milk (or 2 cups of milk and 1 cup of water). Bring to a boil, lower the heat to a simmer and cook, covered, for 20 minutes. Stir periodically to prevent the porridge from sticking to the bottom. In the meantime, blend the squash and the remaining 1 cup of plant milk in a high-speed blender. Mix the blended mixture into the porridge after the 20 minutes of cooking and stir to combine. Simmer everything for another couple of minutes. (Alternatively, skip blending the squash and the remaining plant milk in a blender and add both the squash and the rest of the milk to the porridge, stirring to warm everything through. This will result in a less smooth porridge with some pockets of squash, which I like as a nice change from a smooth porridge). Serve the porridge topped with toasted pumpkin seeds and coconut flakes, if desired. Store in an air-tight container for up to 5 days. Reheat gently over medium low heat with more ghee/­­coconut oil and a splash of plant milk or water. 3.5.3226   3. This grain bowl will come together very quickly during a weekday lunch, since you’ve already gotten all the components ready during prep day. As an alternative to the bowl, you can spread the hummus on some sourdough bread and top that with the squash for an open-faced sandwich, with the coconut kale on the side. Marinated Delicata Squash, Coconut Kale, and Lentil Hummus Grain Bowl   Print Ingredients cooked brown rice or another grain of choice (from above) coconut kale (from above) miso-marinated delicata squash (from above) lentil and squash hummus (from above) toasted pumpkin seeds Instructions Heat up the rice and coconut kale in a pan or saucepan with a bit of oil or water. You can also gently heat the miso-marinated squash, but be careful not to heat it too much because of the miso. Serve all the components together in a bowl, sprinkled with toasted pumpkin seeds. 3.5.3226   4. Our second lunch option is a very lovely and very simple pureed fall soup, with flavors of butternut squash, green apple, and autumn herbs. Simple Butternut Squash and Apple Soup   Print Ingredients 1 tablespoon neutral coconut oil 1 large yellow onion - chopped 1 green apple - peeled, cored and chopped 2 garlic cloves - sliced 1 teaspoon coriander seeds - preferably freshly ground about 1 tablespoon chopped sage and rosemary sea salt freshly ground black pepper flesh from 1 medium roasted butternut squash (from above) Instructions Warm the oil in a medium saucepan over medium heat. Add the onion, apple, garlic, coriander and herbs, if using, and sauté everything for 10 minutes. Scoop the flesh out of the roasted squash and add it to the saucepan, followed by the sea salt, pepper and 3 cups of purified water. Bring to a boil and simmer for 10 minutes, until all the flavors are combined well. Carefully blend everything in an upright blender until smooth. Taste for salt and adjust if needed. Serve right away or store in an airtight container for up to 5 days. 3.5.3226 Continue to Dinner and Dessert Recipes > > >  You might also like... Moroccan Stew and Sunshine Crackers from The First Mess + a Giveaway Pumpkinseed Butter Goji Cookies Squash Noodle Soup with Healing Turmeric-Ginger Broth, Roasted Carrots... Plant-Based Summer Meal Plan, Part 2 .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 Plant-Based Fall Meal Plan, Part 1 appeared first on Golubka Kitchen.

Farewell to Copenhagen Carrot Cake

October 21 2017 My New Roots 

Farewell to Copenhagen Carrot Cake Boil the kettle and make a cup of tea folks, this is going to be a big one! First of all, I have to begin this post by saying THANK YOU. My New Roots is officially 10 years old and I couldnt have done it without your support, enthusiasm, and full-on LOVE for this little blog. And especially after the last couple of posts when I really opened up about my recent struggles, I felt so supported, and saw that so many of you did as well. It reminded me of the strong community that this has become, and the power of people when they come together with a common goal of true wellness. If you had told me an entire decade ago that my deeply passionate, unabashedly nerdy, and nearly ignored internet musings would end up turning into a full-on career, brand, cookbooks, online classes, app, poster shop and retreat company I never, ever would have believed you. But reading my first post again, it’s just as relevant today as ever, eerily almost as if I had written it last week. I guess I had a strong vision in mind and just kept trucking, kept trusting, that it would resonate with someone. But here we are, a third of my life later, and it’s not just someone, but so many of you. And all of my dreams continue to be born and manifest because of you. That offhanded suggestion from an old boyfriend who thought I could use an outlet for all that health talk I kept spewing, was really onto something. Thanks, dude. Secondly...and this is really big news...I am moving back to Canada! Yes, after nine years of delicious life in Copenhagen, my old roots are pulling me home and I am so very ready. This whole thing has been in the works for a few months now, but I didnt really feel like putting it out there until it was real. Well lemme tell ya, when putting my familys life in 50 boxes and shoving them into a shipping container, shiz got real, real fast. What a crazy feeling it is, and totally overwhelming with all the emotions that relocating your entire life is. So, if things have been (and continue to be) quiet around here, its because Ive been sorting through all the details that an international move entails. I send my gratitude for your patience. The next chapter of my life will be completely different from the last, that is for sure. To change things up dramatically, my family and I will be living out of the city in fact, near-ish to Toronto, where I am originally from. I knew that I would end up living in the country at some point, but not so soon! It was more a when I retire kind of thing. But funny what happens when you have kids and they need s-p-a-c-e, your priorities seem to shift to accommodate the little ones. Plus, I feel the need to be on the ground again (Ive been living in a fourth-floor apartment for nine years now!), so we bought a house to get closer to earth in every sense, plant a garden, lay in the grass - our own grass - and enjoy the quiet and safety of a little community. Im really excited for everything that is to come, and feeling so grateful for the divine unfolding. But will I miss Copenhagen? Obvi. This city, and my home here, is where I have spent my entire adult life. The walls of my beloved kitchen that my husband and I built ourselves, have held space for two cookbooks, online classes, countless dinner parties, bleary-eyed breakfasts, and even the birth of our son for crying out loud! And although My New Roots began in Toronto, it flourished here and truly became something on Danish ground. The Scandinavian culture has had a profound influence on me, my aesthetic, and how I see the world now. Having Europe at my doorstep with all its history, architecture, fine arts, culture, and attitude has been an enormous privilege and deeply inspiring. And can we talk about the light? Oh the light! How my camera and I will miss the very special way the sun slants here. Its unlike anything Ive seen before. Anyway, I promise to keep you all posted as we leave one fabulous country for the next. I wont have a working kitchen for some months, but Ill stay as active as I can on Instagram so you can keep up with my kitchen renovations...I know youll want to see all that house porn. Tee hee. Okay, now for the main event. I MADE A CARROT CAKE. Successfully. It is delicious. I feel like I have finally achieved one of my biggest culinary goals ever, and its so appropriate that we celebrate ten years of this blog with a recipe that has challenged me for nearly as long. If you remember back to when I used to post giant layer cakes for my birthday, I ran into trouble in 2013, when I attempted three different versions, which all failed, and ended up making nut butter sandwiches instead. Since then, the headcount has continued to rise, yet some ridiculously stubborn part of me wont give up. In the past Ive almost always used spelt flour for baking, and if any of you have tried one of my famous layer cakes, youll know this has worked well. I was after the same crumb that you can achieve with wholegrain spelt, but wanted the cake to be gluten-free, so I started by using an all-purpose gluten-free flour. It was a total disaster. The cake turned out gummy and inedible, and the frosting, which I tried to make with cooked quinoa (dont ask) was just weird. The next route I tried was with almond flour, since Ive been eating a more low-grain diet for the past few months and I wanted the cake to reflect that. Before testing it out, I assumed that almond flour would make things really dense and heavy, but lo and behold it creates a crumb that is so fluffy, and really gives this feeling of deep satisfaction. Im obsessed. The only thing that I dont like about almond flour is the high price, and the fact that almonds are a very water-intensive crop to grow. But, this is a cake after all, therefore a special treat, therefore not something you have all the time. The initial carrot cake experiments with almond flour were good, but borderline too rich. Plus, since Id ditched the quinoa frosting idea and knew Id be taking the cashew road, I felt like a nut frosting on top of a nut cake was just, well, too nutty. To reconcile my relationship with coconut flour, I cut the dry ingredients with a tad to see what would happen. Not only was the cake just as good, but the texture was better and I liked the flavor the coconut flour provided. We are friends again. The Cashew Coconut frosting for this cake is what Canadians would affectionately call a twofer. Bahahaha! (I really do amuse myself). For everyone else out there, in long form, this refers to a two-for-one deal. You can make this recipe once, but have the frosting come out two ways depending on its temperature. Pretty groovy, eh? If you use the frosting right after making it, it will be loose and glossy, almost glaze-like. If you prefer a traditional-style frosting that is thicker and stiffer, all you need to do is put the mixture in the fridge overnight to achieve this consistency. I chose to go with the room temperature version since I hadnt really worked with it like that before. It provided a more even layer, but its also a little harder to control. Either way its delicious, so dont worry about making the wrong choice...there isnt one! The flavour is major: Im talking soooo cream cheese-like that even I was confused. If youre not feeling the chunky carrot cake vibes, please look away now, because the cake of my dreams is loaded with pineapple, walnuts, and bursting with warm spice and citrus zest. I went to town! Instead of using questionably-edible canned pineapple, I used the dried, unsweetened version from the health food store. This stuff ain’t cheap, but again, cake splurge. If you cant find pineapple like this, dates, raisins, dried figs or apricots would also be good, but Id skip the soaking step. Instead of walnuts you could use pecans, macadamias, or even pumpkin seeds. Altogether this carrot cake is moist, decadent, and satisfying with so many layers of flavour and texture that just wont quit. Ive learned a lot in the past decade, and this cake is an expression of that. Its something to be proud of, and something to share. Thanks for sticking by me while I worked out the kinks…now its time to celebrate all the things!     Print recipe     Farewell to Copenhagen Carrot Cake Serves 10-12 Ingredients: 2/­­3 cup /­­ 60g dried, unsweetened pineapple, plus more for garnish if desired 1 1/­­2 cups /­­ 200g lightly packed grated carrots (about 3 medium) 1 cup /­­ 100g walnuts, plus more for garnish if desired 3 cups /­­ 300g almond flour (not almond meal) 2/­­3 cup /­­ 100g coconut flour 1 1/­­2 tsp. baking soda 1/­­2 tsp. fine sea salt 1 Tbsp. ground cinnamon 2 tsp. ground ginger 1 tsp. ground cardamom 1/­­2 tsp. ground nutmeg 1 cup /­­ 250ml eggs, at room temperature (about 4-5 large eggs) 1/­­2 cup /­­ 125ml odourless coconut oil, melted 1 cup /­­ 250ml pure maple syrup 2 tsp. vanilla extract zest of 1 orange and 1 lemon (try to find organic, if possible) Cashew Coconut Frosting: 1 1/­­2 cups /­­ 200g raw cashews, soaked for 4 hours 3 Tbsp. freshly squeezed lemon juice 3/­­4 cup /­­ 175ml coconut cream from the top of a can of coconut milk 1 Tbsp. coconut oil 2 Tbsp. pure maple syrup 1/­­4 tsp. fine sea salt Directions: 1. Pour just-boiled water over the dried pineapple (do not soak the pineapple youre using for garnish). Preheat the oven to 325°F/­­160°C. Lightly grease two 7 /­­ 18cm spring form cake pans with coconut oil. 2. Wash carrots well and grate them on a box grater. Set aside. Roughly chop the walnuts. 3. In a large mixing bowl, combine the almond flour, coconut flour, baking soda, salt cinnamon, ginger, cardamom and nutmeg. 4. In a medium mixing bowl, whisk together the eggs, coconut oil, maple syrup, and vanilla extract. 5. Drain the soaked pineapple and squeeze with your hands to remove excess liquid. Roughly chop. 6. Pour the wet ingredients over the dry ingredients and stir to combine. Zest the orange and lemon into the bowl. Add the carrots, soaked pineapple, and chopped walnuts and fold to incorporate. 7. Spoon roughly half of the batter into one of the prepared cake pans, then add the remaining batter to the second one. Place in the oven in the middle rack and set the timer for 40 minutes. Cakes are ready when they are golden brown and pass the toothpick test (bake for longer if necessary, up to one hour - cover cake with aluminum foil if you need to bake for longer so that the top doesnt burn). Remove cakes from the oven and let cool completely. 8. While the cakes are baking, make the frosting. Drain and rinse the cashews. Add them to a high-speed blender along with the other ingredients (you can use a normal blender or food processor, but the frosting wont be as smooth). If the frosting is too thick, add more coconut cream or a teeny bit of water and blend again. Chill in the fridge (frosting can be made one day ahead if you want it to be thicker). 9. To frost and decorate, spread a generous amount of frosting over one half of the cake. Carefully lay the second half on top, and spread remaining frosting over the top and on the sides. Decorate with remaining dried pineapple and walnuts, if desired. Serve and enjoy! Cake will keep for 5 days, covered in the fridge. Who knows what the future holds - the world seems so crazy these days - but I do know that I still have steam in me to keep going with this heart project, if youre all still up for reading and cooking from it. Words cannot describe my gratitude for you, allowing me to pursue my biggest dreams and expose my shadowy bits as well. I hope you know how much I love you. I truly do. Here’s to another ten years… xo, Sarah B *   *   *   *   *   * Okay friends, there are still a couple spaces left for the next Wild Heart High Spirit retreat in Portugal! Its this November 5-11, hosted at the ridiculously beautiful Sublime Comporta hotel (guys, Ive been there and this place is NEXT LEVEL). I will be teaching cooking classes outside in the organic garden (pictured above!) and giving nutrition seminars daily, with yoga and movement classes twice a day with my dear friend and deeply talented friend, Mikkala Marilyn Kissi of Living Yolates. The kitchen is exclusively making My New Roots recipes for the week, so we can all enjoy these meals without having to lift a finger. Enjoy your private pool, open spa, horseback riding on the beach, bonfire nights and dancing under the stars. Come and get inspired to live your best life! Well show you how. Click here for more info, and see you in magical Portugal! The post Farewell to Copenhagen Carrot Cake appeared first on My New Roots.

Peach and Beet Watercress Salad with a Multi-Seed Dukkah

August 27 2017 Golubka Kitchen 

Peach and Beet Watercress Salad with a Multi-Seed Dukkah Hope everyone is having a nice weekend. Just a quick check-in today with a salad we made for lunch during the week that turned out especially lovely. I recently revisited one of my favorite dessert recipes on this blog, the Sweet Dukkah Cigars. I enjoyed them so much, that I was inspired to make a savory dukkah to have for sprinkling on various salads and soups for the weeks to come. Traditionally, dukkah is an Egyptian spice, herb and nut mix, served as a dip for bread. Ours is packed with nuts (almonds and pistachios), seeds (sesame, chia, pumpkin), and invigorating spices (cardamom, cumin, coriander), and it can serve as the perfect finishing touch for a variety of dishes. This salad came together pretty effortlessly, thanks to the abundance of colorful summer produce, which doesn’t need much to taste amazing. There are steamed, multicolored beets, juicy, sweet peaches, spicy watercress, creamy avocado, and a refreshing mint vinaigrette. The dukkah contributes an extra punch of flavor and crunch. It’s vibrant, seasonal food, just the way we all like it :) Below are some links to things we’ve enjoyed looking at on the internet these past couple of weeks. Have a great Sunday. Magic Lessons with Elizabeth Gilbert – we love that so many inspiring people have podcasts nowadays, since they are our favorite thing to listen to while cooking. Just discovered this one from author Elizabeth Gilbert. Rosemary Auberson – interviewed on Apiece Apart Woman, we love her art Stevie Nicks singing Wild Heart backstage, 1981 – obsessed with this video Rachel Saunders – love this ceramicist’s work and instagram Healing Wise – can’t wait to read this book DOEN – love so many of the blouses from this brand Coming Soon – want many things from this home goods store. Love that you can shop according to astrological signs :) Peach and Beet Watercress Salad with a Multi-Seed Dukkah   Print Serves: 4 Ingredients for the multi-seed dukkah ½ cup raw almonds ¼ cup sesame seeds ¼ cup raw pumpkin seeds 2 tablespoons chia seeds 7 green cardamom pods - crushed, green shells discarded ½ teaspoon cumin seeds ½ teaspoon coriander seeds ½ cup raw pistachios sea salt - to taste for the mint vinaigrette 4 tablespoons freshly squeezed lemon juice 1 tablespoon Dijon mustard ¼ cup olive oil ¼ cup minced fresh mint leaves for the salad 4-6 small beets - cut into wedges (we used a combination of red and golden beets) 2-4 ripe peaches or nectarines - sliced about 4 oz watercress or other salad greens 1 ripe avocado - sliced or cubed mint vinaigrette - from above multi-seed dukkah - from above mint leaves for garnish (optional) Instructions to make the multi-seed dukkah Preheat your oven to 350° F (180° C). Spread almonds on a baking tray, place in the oven and toast for 7 minutes. Add the sesame, pumpkin and chia seeds to the tray with the almonds and toast for another 5 minutes. Remove from the oven and set aside. Toast the cardamom, cumin and coriander seeds in a dry pan over medium heat for a couple minutes, until fragrant. Remove from heat and grind the spices in a mortar and pestle or a spice/­­coffee grinder. Combine the toasted almonds and seeds, ground spices, pistachios and salt in a food processor and pulse until most of the nuts/­­seeds are broken dow, with some bigger pieces remaining. Set aside. to make the vinaigrette Combine the lemon juice and mustard in a small bowl and mix until smooth. Add the olive oil and whisk until fully combined. Mix in the mint leaves. Set aside. to make the salad Steam the beets in a bamboo steamer or in a steaming basket over a pot of boiling water for about 15 minutes, or until beets are soft. Let cool for safe handling. The beets should peel easily once cooked or you can even leave the skin on, if they are organic. Divide the watercress between plates, arrange the beets, peaches and avocado on top. Drizzle the salads with the mint vinaigrette and sprinkle with the dukkah. Garnish with more mint leaves, if using. 3.5.3226 You might also like... Sorghum Beet Risotto Dragon Fruit Salad Sweet Potato, Fig and Eggplant Bowl with Hazelnut Vinaigrette Roasted Parsnip and Pomelo Salad .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 Peach and Beet Watercress Salad with a Multi-Seed Dukkah appeared first on Golubka Kitchen.

Vegan No-Bake Maple And Peanut Butter Granola (Gluten-Free)

July 21 2017 Happy Cow veggie blog 

  RECIPE 1 cup raw cashews 1 cup raw almonds 1 cup raisins 1/­­4 cup pumpkin seeds 1/­­4 cup sunflower seeds 1 1/­­2 cups corn flakes or puffs 1/­­2 cup ground flax 1/­­2 cup peanut butter 1/­­3 cup maple syrup   DIRECTIONS  Place cashews, almonds, raisins, pumpkin seeds, sunflower seeds and corn flakes in a blender or food processor.  Pulse until mostly broken up.  Pour into mixing bowl.  Add peanut butter and incorporate with your hands.  Add flax and maple syrup and mix well.  Enjoy raw with some plant milk.  (You can toast it in the oven, if you prefer a baked granola). The post Vegan No-Bake Maple And Peanut Butter Granola (Gluten-Free) appeared first on The Veggie Blog.

Pumpkinseed Caramel ‘Twix’ Bars

June 25 2017 Golubka Kitchen 

Pumpkinseed Caramel ‘Twix’ Bars This post was created in partnership with Nuts.com Wow, am I excited to finally be sharing these bars here today! They are sort of like a much healthier, more colorful and plant-based version of Twix bars, they’re also no-bake and easy to make at home. The recipe was born out of a collaboration with Nuts.com, our favorite online bulk foods supplier that carries pretty much every magical whole food ingredient, from nuts to dried fruit, spices to superfood powders and snacks. They sent me a mystery ‘Pantry in a Box,’ and I had the fun challenge of coming up with a recipe using the ingredients in the box. The stand-outs were plump pumpkin seeds, the freshest coconut flour, electric pink beet powder, and flaky sea salt. It took me a while to simmer on the recipe. First, I wanted to go savory and tested out a few dishes in that direction, but I ended up arriving at these bars, and I’m so glad I did. The bottom, ‘shortbread’ layer is made with coconut flour and colored pink with beet powder, which is totally optional, but contributes to the bars’ stunning appearance (and nutrition!). No baking required there. The green ‘caramel’ layer is made with sweetened, homemade pumpkinseed butter, but you can pretty much use any nut or seed butter in its place. Everything is covered with chocolate and generously sprinkled with flaky salt. So good! The recipe looks long because I give directions for making your own seed butter and chocolate coating, but those two can easily be store-bought for a quicker prep time. We made a step-by-step video to show the fun of the process, too :) Pumpkinseed Caramel Twix Bars   Print Serves: 16 Ingredients for the shortbread cookie layer ½ cup coconut flour small pinch of sea salt (optional) 2 teaspoons beet powder (optional, you can also use any colorful berry powder) ½ cup coconut butter/­­manna (not oil) ¼ cup maple syrup for the pumpkinseed caramel layer 1½ cups pumpkin seed butter (recipe follows) or any nut/­­seed butter of choice ¼ cup maple syrup ⅓ cup toasted pumpkin seeds (optional) 1-2 tablespoons bee pollen (optional) for the raw chocolate coating 100 g (about 1 cup) shredded raw cacao butter 2 tablespoons maple syrup ½ cup raw cacao powder ¼ cup mesquite powder (optional) 2 tablespoons maca powder (optional) flaky sea salt - for sprinkling (optional) for the homemade pumpkinseed butter 2 cups raw pumpkin seeds 1 tablespoons neutral coconut oil, melted ½ teaspoon sea salt 2 teaspoons moringa or matcha powder - for color, (optional) about ¼ cup olive oil Instructions to make the shortbread cookie layer Line an 8 x 8-inch rimmed pan with parchment paper and set it aside. Combine the coconut flour, salt and beet powder, if using, in a medium bowl. Set aside. Combine the coconut butter with the maple syrup in a small saucepan and melt over low heat, stirring until mixed thoroughly. Add the coconut butter mixture to the bowl with the coconut flour and mix until combined, using your hands towards the end. Transfer the mixture into the prepared pan and press against the bottom into an even layer. Set aside while making the caramel layer. to make the pumpkinseed caramel layer Combine the pumpkinseed butter with the maple syrup in a small saucepan and warm it over low heat, stirring, until thoroughly mixed. If your butter is quite soft and creamy, you can mix in the maple syrup without heating it up. Evenly spread the pumpkinseed butter mixture over the cookie layer. Sprinkle with the toasted pumpkin seeds and bee pollen, if using, slightly pressing them into the caramel. Place the pan into the freezer until firm to the touch, for about 2 hours. to make the raw chocolate coating Gently melt the cacao butter in a medium heatproof bowl on a double boiler. Whisk in the maple syrup, sift in all the powders, if using, and whisk to combine thoroughly. Allternatively, melt about 1½ cups chopped dark chocolate or chocolate chips in a medium heatproof bowl on a double boiler. Add 1 tablespoon neutral coconut oil and whisk to combine until smooth. to make the bars Remove the pan from the freezer. Pull the bar cookie out of the pan onto a cutting board by the sides of the parchment paper. Slice in half lengthwise and crosswise and continue slicing each piece in half until you have 16 slim bars. Working with one bar at a time, dip them into the melted chocolate using two forks. Turn to coat evenly, remove from the coating and gently shake over the bowl to let most of the chocolate excess drip back into the bowl. Place the coated bars on a drying rack over a piece of parchment paper. Optionally, drizzle with more chocolate and sprinkle with flaky salt. Transfer the coated bars into the freezer for about 10 minutes, until the chocolate is set. From here, you can enjoy them right away or store in an airtight container in the freezer. Remove 5 minutes prior to enjoying. to make the pumpkinseed butter Preheat the oven to 350° F (180° C). Line a rimmed baking tray with parchment paper. Combine the pumpkin seeds with the oil and salt and toss to coat. Toast for 7 minutes, until slightly golden. Transfer the pumpkin seeds into a food processor, add the moringa/­­matcha powder, if using, and grind into a fine meal. With the motor still running, add the olive oil, 1 tablespoon at a time, until a smooth, slightly runny butter forms. Stop the processor and scrape the sides periodically during the process. Keep refrigerated in an airtight glass container. 3.5.3226 You might also like... Ricotta Fig Tart with Chocolate and Roasted Grapes Nut Milk and Quinoa Cereal, 3 Ways Beet Mille-Feuille from the La Tartine Gourmande Cookbook Blueberry Cheesecake Truffles .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 Pumpkinseed Caramel ‘Twix’ Bars appeared first on Golubka Kitchen.

Asparagus Protein Pancakes

May 3 2017 Veganpassion 

Asparagus Protein Pancakes Have you guys ever tried asparagus with pancakes? Delicious! To it a light and creamy sauce....yumm! I'm really into flours from different legumes.Green pea flour, red lentil flour or chickpea flour are so good in a sponge mixture. You can get a nutty taste with pumpkin seeds flour. Try it out! Makes 4 Portions. Preparation time: 30 miuntes For the pancakes: 1 1/­­2 cup legumes flour 1 1/­­2 cup whole spelt flour 1 tsp. baking soda salt 2 1/­­2 cup water oil for baking In a mixing bowl mix both flours, baking powder and salt. Stir in the water and let it stand for 10 minutes. For the veggies: 17 oz asparagus 10 oz champignon 1/­­2 leek 2 tbsp oil salt, pepper, nutmeg Peel off the lower thrid of the asparagus and cut off a size of a thumb. Cook it for 10-12 minutes. Cut the champignons and leek in slices. Heat oil in a pan and roast the veggies and spice it. For the creme: 2 tbsp oil 2 tbsp whole grain flour 1 1/­­2 + 2 tbsp oat milk 1 tbsp apple vinegar salt, pepper, nutmeg a bunch of lemon balm Heat the oil in a pot and stir in flour. While stiring add half of the oat milk. Chop the lemon balm and stir into the sauce. Add the other half of the sauce and spice it. Serve pancakes, veggies and cream and enjoy!

Almost Savory Raw Chocolate

April 2 2017 Golubka Kitchen 

Almost Savory Raw Chocolate We are so excited to share our very first cooking video today! This has been a dream of ours for years now, but it has stayed on the back burner for way too long due to the laborious nature of video-making. We loved the process so much, and will have more step-by-step videos to share in the near future. The idea for this *almost* savory raw chocolate came about from me having daily chocolate cravings, but not wanting to eat sweets every day. I’m one of those people who is okay with eating very dark and bitter chocolate, and I will even eat a 100% cacao bar if I get the chance. So I knew that loading up a chocolate bar with all kinds of savory goodies from my pantry and adding a minimal amount of sweetener would result in a treat that I could get behind. In my favorite batch, I included toasted seeds, spices, seaweed, tahini and miso. There are also a ton of optional add-ins like bee pollen and spirulina that I added for their nutritional content, simply because I had them on hand, but they can be left out and other things from your pantry can be added in. This recipe is very forgiving and customizable. As far as the flavor goes, this chocolate still reads as a treat, and a square or two with tea satisfies all of my chocoholic cravings perfectly. It’s texturally rich from all the crunchy add-ins, and the salty notes from the seaweed, miso and nutritional yeast play well with the rich flavor of raw chocolate. Enjoy and have a great Sunday :) Almost Savory Raw Chocolate   Print Serves: about 8 3 x 7 chocolate bars Ingredients 200 grams (about 2 cups shredded) raw cacao butter - shredded or chopped ½ cup sesame tahini 4 tablespoons maple syrup or date syrup 1 tablespoon unpasteurized miso paste 1 cup raw cacao powder ½ cup mesquite powder 4 tablespoons maca powder ⅓ cup hemp hearts ⅓ cup pumpkin seeds - toasted ¼ cup chia seeds ¼ cup dulse flakes ¼ cup nutritional yeast 1 tablespoon turmeric 3 sheets nori - cut or torn into small pieces other add-ins: ¼ cup cacao nibs 1 tablespoon spirulina ½ tablespoon moringa powder ½ tablespoon bee pollen ½ teaspoon ground ginger sweet and/­­or smoked paprika for sprinkling Instructions In a large bowl, gently melt the cacao butter on a double boiler over medium to medium-low heat. To the bowl, add the tahini, maple/­­date syrup and miso, and whisk to incorporate. To the same bowl, add the cacao, mesquite and maca powders, and whisk until well incorporated. To the same bowl, add the hemp, pumpkin and chia seeds, dulse, nutritional yeast, and turmeric. If using, also add cacao nibs, spirulina, moringa, bee pollen and ginger. Mix everything with a spoon to combine well and fold in the nori until incorporated evenly. Optionally, sprinkle the bottom of your chocolate mold with sweet and/­­or smoked paprika, moringa, turmeric, hemp hearts and pumpkin seeds for decoration. Spoon the chocolate mixture into the mold, evening it out with the back of a spoon. Place into a the freezer for about 5 minutes, until the chocolate hardens completely. Remove from the mold and enjoy. Store in an air-tight container in the freezer or refrigerator. 3.5.3226 You might also like... Raw New Year Doughnuts Superfood Cherry Garcia Pops with a Chocolate Core - Ice... Temaki-zushi Apple Pecan Pie with Salted Pumpkin Caramel .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 Almost Savory Raw Chocolate appeared first on Golubka Kitchen.

Nut Milk and Quinoa Cereal, 3 Ways

February 3 2017 Golubka Kitchen 

Nut Milk and Quinoa Cereal, 3 Ways This post was created in partnership with Quinoa Queen. I’m pretty convinced that I’ll be on team homemade nut milk forever. I do buy bottled almond milk from time to time, and there are great brands out on the market that I feel lucky to have access to. But every time I make a batch at home and taste my first, bright-white sip, I make a mental note to never purchase the store-bought kind again. It’s that good. If you’ve never made nut milk at home, you’ll be surprised by how easy and satisfying the process is. It does take more effort than buying a bottle at the store, but the superior flavor and heavenly texture make it well worth it. Nut milk is made by blending nuts in water – the nuts break down and yield their creaminess and fattiness to the water, coloring it an opaque white. All you need for whipping up a batch of nut milk is a blender and something for straining out the nut pulp, once the nuts are blended up. I’ve heard of people using multiple layers of cheesecloth and fine-mesh strainers, but I’ve found the nut milk bag to be the most effective tool for the job. Run your blended mixture through the bag, give it a squeeze, and you have your milk. Easy! Another advantage to making nut milk at home is the amount of control you have over the process. Many nut milk brands add stabilizers, sweeteners and natural flavors to their mix, and by making your own, you are taking all that unwanted stuff out of the equation. You can soak your nuts/­­seeds, too, which I highly recommend. Soaking gets rid of enzyme inhibitors, which in turn makes the nuts easier to digest and improves their nutrient bioavailability. I’m pretty sure none of the nut milk brands out there are taking care to soak their nuts, so there’s another reason to make your own. You can have all sorts of fun with the kind of milk you make. Use any nuts you like, following the basic proportion, from the more common almonds and cashews, to hazelnuts, pecans and Brazil nuts. Seeds work really well, too! Pumpkin, sesame and sunflower seeds all yield delicious milk and make the endeavor more affordable. You can also make nut/­­seed blends and flavor your milk all kinds of ways. I give you a few luscious flavoring ideas here, including Chocolate-Orange Hazelnut Milk, Matcha-Mint Pumpkinseed Milk and Spiced Pecan Milk. We’ll have more on what to do with the leftover pulp soon, too. I didn’t try my first bite of cereal until the early 90s, when American goods were finally allowed to be imported into Russia after the fall of the iron curtain. Back then, we looked at cornflakes, Snickers, McDonalds and chewing gum with wide and hungry eyes, taking in their then exotic flavors with all kinds of enthusiasm. Nowadays, I find most cereal brands out there to be much too sweet and full of too many unwanted ingredients. Still, a single bite of something crunchy and porous floating in (nut) milk sends me back to those times, when I coveted cornflakes like I now covet coconut butter. I’ve been loving Quinoa Queen, the gluten-free, 100% quinoa cereal brand that uses a minimal amount of wholesome, natural ingredients. The creator of Quinoa Queen is a food scientist and comes from the Andean mountains of Ecuador, where she works with her native community to harvest the quinoa used in her product. QQ cereal is not too sweet, and there is even an unsweetened, single ingredient option which I love, especially when combined with one of these flavored nut milks. The rest of the flavor offerings are subtle and well-considered, there is a lightly sweetened one, as well as a citrusy one, which my eight year old has been eating for breakfast with the Chocolate Orange Hazelnut milk (so it’s kid approved, too). Quinoa works so well as a cereal ingredient, it’s neutral in flavor and contains a wealth of protein and fiber, among other vitamins and minerals that help with starting the morning off right. I’m pretty thrilled to have found a wholesome cereal I can enjoy with all my homemade nut milks, and if you are looking for something similar, consider giving Quinoa Queen a try. Note: You can use raw almonds, cashews or any other nuts or seeds of choice for any of these milk variations. Cashews are especially convenient, as they don’t need to be strained – their pulp breaks down enough in the blender. Chocolate-Orange Hazelnut Milk   Print Serves: 3-3½ cups Ingredients 1 cup raw hazelnuts - soaked overnight in purified water 3 large, soft Medjool dates, or more to taste 2 tablespoons raw cacao powder, or more to taste 1 teaspoon maca powder (optional) zest of 1-2 organic oranges Instructions Drain and rinse the hazelnuts. Combine them with 3 cups of purified water in an upright blender (high speed works best here). Strain through a nut bag, discard the pulp or save it for future use. Pour the hazelnut milk back into the blender, add dates, cacao and maca, if using, and blend until smooth. Add the orange zest and pulse several times to combine. Keep refrigerated in an air-tight container for up to 3 days. 3.5.3226   Spiced Pecan Milk   Print Serves: 3-3½ cups Ingredients 1 heaping cup raw pecans or walnuts - soaked in purified water for 4 hours or overnight 5 green cardamom pods - green shells removed 2 teaspoons ground cinnamon ¼ teaspoon ground nutmeg or a few shaves/­­slices of whole nutmeg 2-3 soft Medjool dates - optional (I like it unsweetened) Instructions Drain and rinse the pecans/­­walnuts. Combine them with 3 cups of purified water in an upright blender (high speed works best here). Strain through a nut bag, discard the pulp or save it for the future use. Pour the walnut milk back into the blender, add the rest of the ingredients and blend until smooth. Keep refrigerated in an air-tight container for up to 3 days. 3.5.3226   Matcha-Mint Pumpkinseed Milk   Print Serves: 3-3½ cups Ingredients 1 cup raw pumpkin seeds - soaked in purified water for 4 hours or overnight 2 teaspoons matcha powder or more to taste handful fresh mint leaves - to taste sweetener of choice - to taste (optional, I like it unsweetened) Instructions Drain and rinse the pumpkin seeds. Combine them with 3 cups of purified water in an upright blender (high speed works best here). Strain through a nut bag, discard the pulp or save it for future use. Pour the pumpkinseed milk back into the blender, add the rest of the ingredients and blend until smooth. Keep refrigerated in an air-tight container for up to 3 days. 3.5.3226 You might also like... Rose and Lavender Parfait and a Breakfast with Friends Sweet Potato Nachos with Cheesy Chipotle Sauce and All the Fixings Pink Peppercorn Cookies from Small Plates and Sweet Treats Creamy Steel Cut Oats with Spring Vegetables .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 Nut Milk and Quinoa Cereal, 3 Ways appeared first on Golubka Kitchen.

Mint Chocolate Power Bars

January 3 2017 Green Kitchen Stories 

Mint Chocolate Power Bars By placing two pillows under my left elbow, I can hold sleeping baby Gabriel with one arm and type this text on the laptop that is balancing on my right leg with the other hand. It’s brilliant! I can even reach that bowl of soaked oats with raisins, apple and crunchy peanut butter that stands there on the sofa table. Okay, maybe not brilliant. This balancing act is pretty tricky actually. And I suspect that my left arm will starting to go numb soon. I should probably focus on my son and just wait for Luise to get back from the shower. But I did promise 192 people on instagram that I would post this recipe today and I’ve already spent an hour tucking the other two kids to bed so I feel like I really need to do this now or I’ll be starting the year by breaking a promise. Therefore I am currently writing this post one-handed - sitting in a patchwork plaided sofa in a cute little airbnb apartment in Copenhagen that we’re renting for a few days - chewing on a peanut butter covered apple with a chubby little cherub snoring in my other hand. And Luise thinks I’m bad at multi tasking. Ha! Before we left, I prepared a batch of power bars for the car-ride down. When they don’t serve as car snacks, we use them as quick energy fuel at home whenever we or the kids are in need of a treat. A chocolate bar (or two) in my gym bag also makes a pretty compelling argument for dragging my tired daddy-of-three body to the gym. The bars rarely last long in our freezer. Lately, I have been completely hooked on this chocolate and mint combo. Combining fresh mint flavour with rich chocolate always seemed weird to me, but all of a sudden I have changed my mind. It’s brilliant and for some reason extra perfect as workout fuel. This recipe is based on the Hemp Bars in our first book but a little simpler and fresher in flavour. We top them with cacao nibs which not only make them look great but also adds a nice crunch to their texture. I asked Isac to assist me when I made these but he was pretty useless. When asked to pit the dates, he placed the dates in his mouth and the stones in the food processor (which nearly ruined the food processor). He also kept insisting that the cacao nibs were bombs that exploded into the bars, leaving giant craters after them. So if you think the bars look uneven, this little hooligan is to blame. By the way, I’m not writing one-handed anymore. Halfway along this post, I spilled some oats on Gabriel’s head so he woke up. Luise is nursing him now (and most probably also piercing an imaginary voodoo doll with my face on it with a thousand needles). I am not saying that I spilled on him on purpose, but it did make it a whole lot easier to write this text. Yup that was it. First post of the year. Giant craters, crying babies, voodoo dolls and eating chocolate at the gym. And I’m only 44 minutes late for my deadline. Not a bad start. Mint Chocolate Power Bars Makes approx. 18 bars  You can add a few tablespoons protein powder of choice (instead of the desiccated coconut) if you are making them as workout bars. Nuts can of course also be used instead of the seeds, if preferred. 150 g /­­ 1 cup mixed pumpkin seeds and sunflower seeds, toasted if preferred 50 g /­­ 1/­­2 cup desiccated coconut, unsweetened 4 tbsp chia seeds 3 tbsp cacao powder 50 g /­­ 1/­­2 cup rolled oats 2 pinches sea salt 4 tbsp virgin coconut oil 200 g soft fresh dates (roughly 16 dates /­­ 1 packed cup), pitted 5 tbsp nut butter of choice (we love using a combination of tahini and cashew butter but peanut butter also works great) a few drops peppermint oil (or 2-3 tsp dried mint leaves, crushed) Topping 60 g /­­ 1/­­2 cup raw cacao nibs Line a 16 x 22 cm baking tin with parchment paper. Add the seeds, coconut, chia seeds, cacao powder, oats and salt to a food processor and pulse on high speed until coarsely crumbly. Pour into a bowl and add coconut oil, dates, nut butter, mint (oil or dried leaves) to the food processor. Run on high speed until entirely smooth and sticky. Add the seed and cacao crumbles and pulse quickly until mixed together. Help out with a spatula in case the mixture isnt combined. Taste and add more mint flavour or salt if needed, then pulse a few more times. Transfer to the baking tin and, using the palm of your hand or the back of a spoon (coated in coconut oil), press the mixture down very firmly to create an even and compact bar (roughly 2 cm high). Scatter the cacao nibs on top and use a spatula to press them down slightly into the mixture. Let set in the freezer for approx. 15-30 minutes before cutting into approx. 18 bars. Store the bars in an airtight container in the freezer and they will keep for a few months. You can wrap them in baking paper to make them more portable. Thaw them ever so slightly before serving. NB: For a nut-free alternative, replace the nut butter with a seed butter of choice.

Butternut Quinoa Rolls

December 23 2016 Veganpassion 

Butternut Quinoa Rolls I love a lot of food. But I guess that's how it is if you're always in the kitchen. Besides the standard foodstuffs I like colorful quinoa. I met it once and ever since I like it a lot. I like the colorful the most because it looks so pretty. And by the way, the yellow butternut is also going to be in the rolls. Enjoy them! Makes 5 rolls. For the butternut: 350 g butternut salted water Peel the pumpkin and cut it into fine cubes. Cook it in salted water for 5 minutes. Then put it aside. For the quinoa: 150 g colorful quinoa 300 ml water 1 tsp. vegetabe broth 1 tbsp. nut butter 1 tbsp. cashews, grounded 1 tbsp. pumpkin seeds, grounded salt, pepper, nutmeg, paprika powder Cook the quinoa with closed lid on average heat for 25 minutes. Stir in nut butter and flavour it. Furthermore: 1 onion 100 g smoked tofu some parsley salt, pepper 400 g strudel dough 3 tbsp. non-dairy cream 3 tbsp. olive oil Cut the onion into fine rings, the smoked tofu into cubes. Roast it in some olive oil. Chop parsley. Stir cream and olive oil together in a cup. Spread the cream mixture on the dough so they can get elastic. Put each 1/­­5 of the quinoa mixture on a dough sheet. Form a hole in the middle and put in the pumkin, onions, smoked tofu an parsley. Fold the dough sheet around the filling and roll it. Put the rolls on a baking sheet with baking paper and spred the cream mixture on them. Bake at 200°C (392°F) upper-/­­lower heat for 15-20 minutes.

October Is Vegtoberfest: Celebrate All Month Long!

October 3 2016 Meatless Monday 

October Is Vegtoberfest: Celebrate All Month Long! Fall is a prime time for enjoying ripe, fresh-picked vegetables and fruits. Whats more, its also Vegetarian Awareness Month, the perfect chance to acquaint yourself with the beans, greens, grains, nuts and seeds that make meatless meals so delicious. Thats why were so excited to join Oldways and The Humane Society of the United States in celebrating Vegtoberfest all month long! And its easy join the fun. Just choose to put more plants on your plate this month. For instance, you could go Meatless Monday each week. Or explore new vegetarian or vegan recipes. Or maybe challenge yourself to do a full month of meatless meals. All through October, well be sharing insightful infographics, tasty recipe videos, plus lots of other goodies that show how nourishing and delicious it is put more plants on your plate. Our Vegtoberfest Favs Not sure which plants to add to your plate? Get started with these flavorful seasonal picks. Beets - You cant beat beets in the fall. Stay with the classic reddish purple color or try white, golden or even multicolored beets. Roast them tender for their betaine - a compound that may help prevent liver and heart disease. Pumpkins - A perfect choice for all the right reasons - luscious soups, delectable pies, even toasted pumpkin seeds. Theyre a great source of alpha- and beta-carotene, which can be converted into retinol to promote cell growth and healthy vision. Sweet Potatoes - Fall is when sweet potato flavor is at its peak. Imagine the fresh-baked aroma coming out of your oven. Theyre also a good source of vitamin C. Who needs orange juice? Apples - Yes, we know theyre a fruit. But this time of year, a basket full of fresh-orchard apples is simply irresistible. Sweet and crunchy, theyre also packed with antioxidants that may help slow aging and prevent chronic illness. Whats Your Vegtoberfest Story? We want to hear it! Tell us how and why youre choosing to put more plants on your plate this month by posting your photo and story on social media with the hashtag #Vegtoberfest. Let the whole world know youre all in on Vegtoberfest - and invite your friends to join in, too. ON FACEBOOK: Visit the Vegtoberfest tab on the Oldways Facebook page and submit your photo and story. ON INSTAGRAM & TWITTER: Simply post your photo and story with the tag #Vegtoberfest! For all of the latest updates on Vegtoberfest, plus more ways to get involved, visit the official page here. The post October Is Vegtoberfest: Celebrate All Month Long! appeared first on Meatless Monday.


You will enjoy these as well ...

Found an error?
Help to fix it! Tell it us!



Our sites missing something? Suggest new content or features!



Have you any comments?
Send it us!