Time: 30 minutes
Serves: 1
Ingredients
50 g white quinoa
50 g green peas fresh or defrosted
100 g baby carrots
A handful baby spinach
50 g raw macadamia soaked
1/4 tsp turmeric
1 tbsp lemon juice
1 garlic clove minced
2 springs green onion thinly sliced
1/2 red bell pepper thinly sliced
Water to thin
Chili pepper to serve
Salt and pepper to serve
Instructions
1. Cook your quinoa according to package instructions. Make fluffy with a fork, set aside.
2. Place green peas in a non-stick pan. Add 1/4 cup water, cook on medium heat until absorbs all water content. Then transfer in your quinoa. Toss together. Set aside.
3. Place your carrots in the pan, cover with water, cook until absorb all water and they are tender. Check with a fork. Once done, add to your bowl. Then transfer quinoa and pea in the bowl.
4. Strain and dry your soaked macadamia. Place in the Blendtec Twister jar. Add little bit water to cover them. Sprinkle turmeric and salt, add lemon juice and garlic. Blend together until smooth. Add more water if you need in order to achieve the consistency.
5. Pour the sauce over the veggies and quinoa. Add some spinach leaves. Toss together to coat everything with the sauce.
6. Add some chili, red bell pepper, green onions. Adjust the salt and pepper. Enjoy!
Ingredients
1 cup sprouted pea flour
1/2 cup filtered water
1 tbsp cold press sesame oil or extra virgin olive oil
1 tbsp psyllium husk powder
1/2 tsp turmeric or spirulina of your choice
1/2 tsp baking soda
1/4 tsp pink himalayan salt
Instructions
1. Place sprouted pea flour, baking soda, sesame oil, salt, psyllium and turmeric in a bowl, add the water. Whisk well until you get a well combined.
2. Spread mixture in circular motion as thin as possible on dehydrator sheets lined parchment paper.
3. Dehydrate until both sides are fully dried but not too much as it may start cracking.
4. Serve with your favorite greens, avocado slices, tomatoes, peppers, sesame or whatever you like.
Serves: 250 g pasta
Ingredients
12 chanterelles*
12 juniperberries**
A pinch of licorice salt
3 tbsp olive oil
1/2 bunch wood sorrel or parsley 1 tbsp tomato paste
4 garlic cloves
1 tsp pink himalayan salt
Instructions
1. Soak the juniper or lingonberries.
2. Fry the chantarelles in a hot pan on high heat for 3-4 minutes with 1 tbsp of olive oil. Licorice salt to taste. We want them very crispy. So if they look soft, continue cooking for 2-3 minutes until get brown.
3. Strain berries and place in a small pan, add 1 tbsp chia seeds. Cook on low heat until you get jelly-like form. Then remove from the heat. Transfer mix- ture a pipping bag and set it in the refrigerator while you are making pasta. 4. In a pot, add 2 tbsp olive oil, tomato paste, salt and 4-5 tbsp pasta water. Cook on medium heat until bubbled.
5. Then toss with your pasta on high heat for 20-30 seconds.
6. Divide between plates. Add chantarelles on top.
7. Garnish with lingonberry jam pipping small dots around the plate.
8. Add fresh parsley or wood sorrel and serve.
*Chanterelles grow in the southern part of Sweden. They are hard to
find, but can be located in coniferous forests or a mixed forest. The cap is smooth, delicate, and gold-orange with irregular, uneven edges that are thick, blunt, and taper down. Underneath the cap, the gills have forked ridges with blunt edges and these ridges run down the matching gold-oran- ge, firm, thick, and solid stem.
**Juniper berries grow all over Sweden. They are usually found in areas ex- posed to the sun, for example heaths or pens. They are collected from small juniper trees or juniper bushes. It has needle-like leaves in whorls of three; the leaves are green, with a single white stomatal band on the inner surface. The berries are initially green, ripening in 18 months to purple-black with a blue waxy coating.
If you loved this recipe, you might be interested in our NEW NORDIC MEET OLD ITALIAN cookbook.
Serves: for 250 g pasta
Ingredients
160 g cauliflower florets
1 cup dandelion greens
1 tbsp nutritional yeast
1 tbsp tamari
1 medium onion
2-3 garlic cloves
1.5 cup pasta water
3 tbsp olive oil
1 tsp salt
2 bay leaves
1/4 tsp chili pepper
1/4 cup toasted green peas
Instructions
1. Heat the oil in a medium-sized pot over medium-high heat. Add the onion and let it cook for 3-4 minutes until soft.
2. Add chopped garlic and red pepper flakes , cook until golden brown. Add the cauliflower and 1 cup pasta water to the pot, cover with a lid and let the cauliflower steam for 5 minutes, or until you can pierce it easily with a fork.
3. Transfer the cauliflower , add 1/2 cup pasta water and other pot contents to a blender and blend until smooth. Add the remaining ingredients (starting with 1 tablespoon of nutritional yeast , tamari and 1 teaspoon of salt) and blend again. Taste and add more nutritional yeast and sea salt, if you’d like. Transfer mixture in a pot, add bay leaves, cook on low heat for 5-6 minutes. Then remove bay leaves.
4. Use sauce right away or store it in a glass mason jar until you are ready to use it. When ready, pour sauce into a pan to keep warm. Toss with pasta when ready and serve immediately.
5. When you are ready to serve your pasta, add the dandelion greens to the skillet and cook, stirring, until wilted, 1 to 2 minutes. Stir in the cauliflower alfredo and season to taste with salt and pepper. Keep warm over low heat.
6. Serve with some peas if you like.
If you loved this recipe, you might be interested in our NEW NORDIC MEET OLD ITALIAN cookbook.
Aemono is the word for uncooked dressed salads in japanese. These are often made with fresh seasonal vegetables, including green beans, spinach, cucumber, daikon and yams. So easy to make and delicious!
Category – Pure-Raw
Time -20 minutes
Quantity – 1-2 person
Equipment – mandoline slicer
Ingredients
1 large english cucumber (about 200g)
1/2 leek stalk and 3-4 okra (optional)
1 tbsp atlantic wakame (from Lofoten Seaweed)
1/4 tsp salt
1 tbsp maple syrup
1 tbsp rice vinegar
1 tbsp coconut aminos (or 1 tsp tamari)
1 tsp sesame oil
Sesame seeds
Instructions
1. Using a mandoline, thinly slice cucumber into a bowl. If you will add leeks and okra, slice them thinly too. Add salt and massage, then allow to rest for a while (for about 10 minutes.) The cucumber will release the excess juice through osmosis.
2. Combine maple, sesame oil, vinegar and coconut aminos to make dressing. Alter the amount of maple and coconut aminos to suit your taste.
3. Squeeze the cucumber to remove excess water, and combine cucumber, wakame and dressing and mix well. ( Set aside the cucumber water to rehydrate wakame; if you will use whole dried wakame instead of powder, hydrate dried wakame seaweed in the cucumber water for 15 minutes. Once done, drain water and squeeze water out from Wakame. Then mix with the cucumbers and dressing.)
4. Sprinkle some sesame seeds and serve.
Ingredients
230 g rigatoni ( regular of gluten-free)
1 red onion finely chopped
3 garlic cloves minced
400 g shredded tomato
1 tbsp tomato paste
2 tbsp olive oil (optional, or use water to fry the onions)
1/4 cup cooked grilled corn
1/4 cup green olives finely chopped
1 cup cashew yogurt to serve (optional)
Beet microgreens to serve (optional)
Sumac to serve (optional)
Instructions
1. Cook your pasta according to package instructions.
2. Heat a pan on medium heat with olive oil or water. Add the garlic and onion. Cook for 3-4 minutes until brown.
3. Then add the tomato sauce, corn, olives and tomato paste, mix everything well until you get a thick nice looking sauce. Cook for 3-4 minutes.
4. Transfer your pasta in the pan. Stir well until the pasta coated well with the sauce.
5. Serve with cashew yoghurt. Sprinkle some sumac and decorate with microgreens if prefer.
Time: 10 minutes prep + 12 minutes baking
Serves: 24 mini squares
Ingredients
1 cup sprouted buckwheat flour
1/4 cup + 1 tbsp almond flour
1/4 cup tapioca
1/4 cup cacao powder
1/4 cup + 1 tbsp coconut sugar
1 tsp baking soda
1/4 cup unsweetened chocolate melted (60g) ( min %56 cacao mass)
1/4 cup coconut oil melted
1 tbsp fresh lilac flowers
Instructions
1. Place the buckwheat flour, almond flour, tapioca, coconut sugar, cacao and baking soda in a bowl. Mix together.
2. Then add the lilac flowers, melted coconut oil and chocolate. Mix together to combine. You will get a soft dough-like texture.
3. Roll the dough between two parchment paper.
4. Cut into squares with a sharp knife.
5. Bake at 190 C for 12 minutes.
6. Let it cool at room temperature for 20-25 minutes or in the fridge for 10 minutes before breaking and eating.
7. Keep in the airtight container up to 2 weeks or more.
Time: 20 minutes
Serves: 12 balls
Ingredients
120 g gluten-free rolled oats
30 g desiccated coconut
15 g coconut oil melted
45 g raw chocolate melted
30 g coconut sugar
1 tbsp raw cacao powder
3 tbsp cold press coffee
A pinch of pink himalayan salt
Garnish
30 g desiccated coconut for coating
Instructions
1. Melt the raw chocolate and coconut oil together using bain marie method.
2. Meanwhile, put the rolled oats and coconut sugar in a high speed blender. Process until combined and almost in powder form.
3. Then add the raw cacao powder and salt, blend to combine together.
4. Pour the melted raw chocolate, coconut oil and coffee over the mixture. Mix everything until the dough perfectly holds together. You’ll see big ball in the food processor when it starts to get a dough shape.
5. Then remove from the food processor. Make 12 balls with your hands.
6. Roll in the desiccated coconut.
Ingredients
250 g spaghetti (regular or gluten-free)
Fresh basil to serve
Freshly grounded black pepper and mustard seeds to serve
400 g shiitake mushrooms
Tomato sauce
3 large perfectly ripe tomatoes
1 tbsp tomato paste
4 garlic cloves minced
1/2 tsp salt
1 tbsp olive oil (optional)
Miso sunflower seed cream
150 g sunflower seeds
3 tsp miso
3 tbsp lemon juice
Salt and blackpepper to taste
Water to blend
Instructions
1. Cook your pasta according to package instructions.
2. Peel your sunflower seeds, place in the blendtec twister jar, add the lemon juice, miso, salt, pepper and cover with filtered water. Blend until smooth. Transfer to a bowl, let it sit in the refrigerator overnight.
3. Chop your tomatoes finely, place the pot. Add the olive oil, salt and minced garlic. Cook on medium heat until thicken.
4. Add the tomato paste and stir well.
5. Then add the miso sunflower seed cream. Cook on low heat until warm enough and everything combined well.
6. In a large non-stick , over high heat, cook the shiitake mushrooms without cutting, with a heavy bottom pan on top. Press down gently during the cooking process. After 2 minutes, flip the mushrooms and repeat the process. Season with salt and pepper.
7. Once your pasta is cooked, strain and immediately stir in the creamy tomato sunflower seed cream sauce.
8. Serve with mushrooms and basil.
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