- Peel the swede (rutabaga) or kohlrabi and cut it into chunks around 1″ wide.
- Blend the swede or kohlrabi pieces in a food processor until they break down to look rice-like.
- Transfer them to a nut milk bag in a bowl and squeeze out any excess liquid, alternatively you can use vegan milker. Discard the liquid and put the rice in a clean bowl.
- Blend up the almonds, orange juice, maple, cinnamon, cardamom, vanilla, ginger and a pinch of salt in a high-speed blender until smooth. Add to the swede. Combine well.
- Transfer mixture in a large bowl.
- ( OPTIONAL STEP if you have dehydrator and want to eat it warm : Cover the bowl with a cling film. Dehydrate at 42-46 C in the Excalibur dehydrator for 30-40 minutes or until warm. Pour 1 tsp coconut oil in the middle of the bowl and let it melt for 2-3 minutes.)
- Finely peel the orange, put orange zest on your bowl, along with the raisins. Dust some cinnamon powder if desired. Enjoy.
Graptopetalum Paraguayense is a beautiful succulent friendly to all kinds of environments. They are the drop-shaped leaves of a special succulent, originating from Africa, tastes like cucumber, so fresh, juicy and delicious!
Combine them with bananas, green grapes or with sour ingredients such as rhubarb. For the best taste combination, balance the with sweet ingredients.
The natural capacity of storing moisture allows a chef to upload various flavours to the succulent leaf.You can grown your own edible succulent. Just put a leaf in the water for a week and you will see the tails soon.
Preperation – 15 minutes , Quantity – 2 person
Ingredients
3 ripe frozen bananas
3 leaves of graptopetalum succulent
100 ml coconut milk
1 tbsp coconut butter (optional)
1/8 tsp cardamom powder
1/8 tsp nutmeg
1 tsp butterfly pea flower powder
1 tsp maple syrup
2 leaves succulent to decorate
30 g raw dark chocolate
Instructions
1. Place frozen bananas, 2 succulent leaves, coconut milk, cardamom powder, nutmeg and maple syrup in the blender. Blend until smooth.
2. Scoop a ball from the mixture to your bowl.
3. Then add butterfly pea flower, blend again. Scoop two balls from the nicecream, add to your bowl.
4. Melt the raw dark chocolate over water bath using a infrared thermometer to keep it around 42 C.
5. Dip half of the succulent in the chocolate. Place to a parchment paper. Let it cool for 20-25 minutes in the fridge.
5. When cooled, place on top of your bowl. Dust some edible gold powder for a luxury look if desired. Serve immediately!
Notes: Aloe vera can be used in the place of succulent.
Ingredients
360 g carrots
3 stalks spring onion
200 g oat or buckwheat flour
A handful of fresh parsley
3 inch freshly grated ginger
2 tbsp olive oil
1 tbsp psyllium husk powder
1 tbsp chia seeds + 3 tbsp water
1/2 tsp salt
Tahini Dressing
100 g tahini
100 ml water
Juice of 1 whole lemon
1 garlic clove minced
A pinch salt
Instructions
1. Preheat oven to 210 C.
2. Place carrots, onions, parsley and ginger in a food processor, mix until well chopped well.
3. In a small bowl mix chia seeds and water, set aside for 10 minutes until chia absorbs the water and the mixture becomes sticky.
4. Once done, transfer chia mix into your food processor. Add the oat flour, psyllium husk, olive oil and salt. Continue to mix.
5. Let it sit in the food processor for 15-20 minutes until they become easy to hold together.
6. Shape them with your hands into about 15-20 balls.
7. Bake at 210 C for 35-40 minutes, then flip up and continue to bake until golden brown and crispy enough.
8. Mix the dressing ingredients in a bowl.
9. Serve your patties with lemon slices and tahini dressing.
Homemade gluten free gnocchi sounds tricky, but the actual process is pretty easy — and well worth the effort! Since we don’t like to consume chickpeas, we used a blend of buckwheat and oat flour. You can also replace your favorite flour. Try our delicious gf version!
Ingredients:
1 kg Yukon Gold potatoes
2 cups buckwheat or oat flour
1 cup tapioca flour
1/2 tsp salt
Instructions:
1. Peel and chop the potatoes. Then transfer to a deep pot with salted water. Cook them for 12-15 minutes until tender. Transfer to the pot. Using a potato masher, mash them well.
2. Add 1 cup buckwheat or preferred flour and knead with your hands, continue to add another cup flour and knead until you have desired consistency. It should be fine to handle , not too sticky not too dry. Add more flour if you need, it depends on the water in the potato.
3. Cut the dough in equal sized pieces. Dust with little bit tapioca flour.
4. Roll each piece to strands. Cut the dough into 1 inch pieces and form them into small balls with your hands.
5. Using the back of the fork, make ridges on your gnocchi.
6. Add your gnocchi in a salted boiling water. Once it is risen to the surface, remove them. It usually takes 2 minutes.
7. Serve with your favorite sauce. We have used a mixture of tomato, garlic, basil , olive oil and seaweed.
Asphodel is very delicious spring plant grown in Mediterranean, Middle East, Africa, India and Europe.
It looks similar to leek and ramson in appearance, but the flavor is a bit similar to spinach. Try our warming delicious recipe made with plant protein, vitamin-rich seaweed and coconut yogurt.
Ingredients:
1 kg asphodel
1 large onion
2 garlic cloves
3 tbsp olive oil
1/2 cup pea protein granules
1 tbsp tomato paste
1/2 cup water
1 tbsp seaweed blend from Lofoten Seaweed ( to add unique umami flavour)
1/2 tsp chili
Coconut yogurt to serve
Instructions:
1. Wash, clean, dry and chop your asphodel. Set aside.
2. Place pea granules in a small bowl, cover with water. Let it soak for 5 minutes or until the pea granule absorbs all water.
3. Chop your onion and garlic, place in a large deep pot. Add the olive oil. Cook until soften.
4. Then add the pea granule, stir well. Cook for 1-2 minutes on low-medium heat.
5. Add the tomato paste and 1/2 cup water mix well until tomato paste dissolves well.
6. Once done, add the asphodel in the pot. Give them a good toss.
7. Close the lid, cook on medium-low heat for 7-8 minutes.
8. Add the salt, seaweed and chili. Serve with coconut yogurt.
This brain food smoothie has everything you need to get you going in the morning— protein, healthy fats, and replenishing electrolytes. Adding avocado to smoothies gives you a lovely dose of omega-3 essential fatty acids, which are vital for brain development and nerve function.
50 g Fresh Spinach
200 g Fresh Coconut Water
100 g Ripe Avocado
3 tbsp Hemp Hearts
250 g Frozen peach or banana
A pinch of Salt
Instructions:
Blend all ingredients in a high speed blender, pour in a large cup.
You can either blend in hemp hearts or sprinkle on top. Serve with raw crackers if desired.
Enjoy!
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”Det nya nordiska köket” är en rörelse som har tagit Skandinavien med storm genom att kombinera föga kända lokala ingredienser med ett starkt fokus på hälsa, etisk produktion, modern teknologi och en lekfull vision.
Det har använts för att framhäva lokala, naturliga och säsongsanpassade produkter som en grund för nya rätter, både i restauranger och i hemmet.
Modern plantbaserad nordisk matlagning kan enkelt appliceras på traditionella italienska rätter. Det finns många oväntade likheter mellan italiensk matlagning och den nya nordiska stilen; köken lägger båda huvudfokus på färskhet, årstider och enkelhet. Precis som italienarna, har nordborna alltid säsongsanpassad, lokal och hållbar mat i åtanke; renhet, färskhet, enkelhet och etik används för att ta fram de rena, naturliga smakerna.
Skandinavisk mat är enkel. När du arbetar med de bästa produkterna, finns det ingen anledning göra det allt för komplicerat.Vi kallar det husmanskost – vardaglig mat. Den är naturlig och ärlig, gjord av basmat från den lokala omgivningen.
Förutom kreativa uppgraderingar av traditionella recept och några enkla recept på veganska ostar för att lyfta dina rätter, kommer du också att hitta gastronomiska möten mellan Italien och Sverige.
Vi har försköt att förmedla detta på ett så levande sätt som möjligt, med gourmeträtter så som glöggmarinerade belugalinser serverade med spaghetti och rotsellerisås. Den söta, kryddiga glöggen tillsammans med körsbär och den jordaktiga rotsellerin leder till en fantastisk smakupplevelse.
Boken fokuserar också på gourmetsåser gjorda på främmande ätbara växter tillagade enligt italienska mattraditioner, som har parats perfekt ihop med olika sorters torkad pasta.
Målet med boken är att uppmuntra kockar till att skapa en utsökt, plantbaserad pastameny genom att använda sig av 100% växter i köket. Den innehåller en mängd främmande grödor som växer i alla klimat, även om de inte alltid utforskats fullt ut ännu när det gäller deras kulinariska potential.
Vi tror fullt ut på att ”Nytt nordiskt möter gammalt italienskt” kommer att hjälpa dig att framhäva smakerna som dessa två platser har att erbjuda och låta dig se dem med nya ögon.
TRY SOME FREE RECIPES FROM THE ” NEW NORDIC MEETS OLD ITALIAN” COOKBOOK featured on
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UK’s best selling & award wining magazine!
Rigatoni Di Lapland
Gnocchi Coconut Curry
Boken kan köpas via försäljningskanalerna nedan:
INGREDIENTS
1 clove garlic minced
1/2 tsp chili flakes
2 tbsp grape molasses
1 tbsp lime juice
1/2 tsp seaweed flakes
100 ml hot water
1/2 tsp salt
INSTRUCTIONS
Place all ingredients in a jar, shake well. Use in the recipes that call fish sauce.
This is an easy and delicious recipe for chocolate overnight oats! Perfectly paired with Dalgona Coffee Topping! The cream is so stiff you get a cute little peak when you spoon it on top of the oats. If you don’t consume coffee, simply replace coffee with the matcha or turmeric.
OVERNIGHT OATS
1/4 cup Coconut milk
1/2 cup Rolled oats
2 tbsp Hazelnut butter
1 tbsp Chia seeds
1 tbsp Raw cacao nibs
1 tbsp Maple syrup
1/4 tsp Pink himalayan salt
DALGONA
1.5 tbsp Coconut sugar
1 g Instant coffee
1.5 tbsp Warm water
Instructions:
1. In a small bowl, mix all overnight oats ingredients except raw cacao nibs together. Let set for about 15 minutes or overnight if you have the time.
2. For the whipped after dalgona, whip coconut sugar, coffee, and warm water together with a whisk. Beat until the mixture is thick and frothy. (cover the bowl before you start whisking).
3. When the oats have set for a while, swirl part of the whipped after eight dalgona with the oats and save some as a cute topping. Sprinkle some raw cacao nibs on top and decorate with viola if desired. Now you have delicious coffee overnight oats!
Today we want to make RAW version of traditional tomtegröd – a breakfast food that’s very popular mainly in Sweden, Denmark and across northern Europe.
Porridge itself has existed in Sweden for centuries, the Swedish language has long had words for porridge: grøter in early varieties of Swedish and grautr in Old Norse before that.
Gröt means porridge, a warming food made from oats or rice and water or milk and beloved in Sweden since Viking times.
Tomte means gnome. Tomtegröd is left out for the household gnome.
Jul means christmas in swedish. Julgröt means porridge which is eaten on Christmas.
There are many different kinds of gröt ranging from trollgröt or klappgröt (a lingonberry porridge eaten for dessert and whisked into a liquid) and many others.
Here is our raw food recipe for traditional tomtegröt.
Although rice was a life-saving and beneficial food for humans in the past years, it is difficult to digest today and it is said by many raw food gurus that it contains high levels of starch that it is not suitable for the human body. We used kohlrabi in the place of rice. Other great alternatives can be rutabaga and cauliflower.
Ingredients:
1 small swede( a.k.a rutabaga) OR kohlrabi (135g)
50 g almonds blanced, soaked for 30 minutes or almond butter
80 ml fresh orange juice ( juice of 1 whole orange)
1 tsp coconut oil ( optional, check the step 6)
1 tbsp maple syrup
1/8 tsp ground cardamom
1 tsp cinnamon powder
1/2 tsp vanilla bean powder
1/4 tsp ground ginger or grated fresh ginger
A pinch of salt
Instructions: