- Tvätta och töm dina grönsaker. Skär rödkål, selleri stjälkar i långa och smala bitar. Avsätta.
- Snittskiva avokado, rädisa, skuren purslane i små bitar. Avsätta.
- Skär din tofu i tunna skivor eller kuber, tillsätt rökvätska, lite salt, olivolja och chili. Marinera minst 6 timmar i kylskåpet.
- Sätt i en brödrost när den marineras. Koka tills grillat båda sidorna väl.
- Blanda dressingredienser i en liten skål. Avsätta.
- Placera dina grönsaker i tallrik, lägg till purslane, skivad rädisa och avokado. Sätt grillad tofu på toppen, servera med dressing. Njut av!
- Wash and drain your quiona. Transfer in a small pot. Cover with vegstock. Bring to boil for 15- 20 minutes. Then strain and set aside.
- Finely chop shallot, chili pepper, spring onion, tomatoes, peach and mint. Transfer in a large bowl. Add cooked quinoa, lemon juice, crushed almonds and olive oil. Give them a good toss.
- Place 4-5 tbsp salad in to the plate. Place some purslane.
- Slice avocado very thinly or add half of avocado in the plate, add some salt pepper , sesame and lemon juice.
- Drizzle extra olive oil if you desired. Serve cold.
- Lägg till 3 koppar filtrerat vatten. Om du lägger till några smakämnen är det dags. Jag lade till lakritsalt och vanilj extrakt, du kan ersätta med lönn eller agave om du vill.
- Bearbeta på hög hastighet i 3-4 minuter eller tills mjuk och krämig. Det tar vanligen omkring tre minuter.
- Häll mjölken genom en mutträcka för att separera mjölken från tigermuttern.
- När du är färdig häll mjölken i en glasflaska och förvara i kylskåpet i 3-4 dagar.
- Torka ut massa i en kaffekvarn eller en ren blandare och bearbeta tills den har finmales.
- Förvara i en glasburk i kylen.
Ingredienser:
1/2 bunch purslane
2 små rädisa skivad
2 långa selleri stjälkar
1/4 hackad rödkål
150 gr. tofu
2 tsk rökvätska
1/4 tsk chili peppar
1 msk olivolja
1/2 avokado
Tahini dressing:
2 msk tahini,
3 msk citronsaft,
1 msk lönnsirap,
vatten att tunna
Metod:
Ingredients:
1/2 bunch purslane
2 small radish sliced
2 long celery stalks
1/4 chopped red cabbage
150 gr. tofu
2 tsp smoke liquid
1/4 tsp chili pepper
1 tbsp olive oil
1/2 avocado
Dressing:
2 tbsp tahini
3 tbsp lemon juice
1 tbsp maple syrup
water to thin
Method:
1.Wash and drain your veggies. Cut red cabbage, celery stalks into long and thin pieces. Set aside.
2.Thinly slice avocado, radish, cut purslane into small pieces. Set aside.
3.Cut your tofu into thin slices or cubes, add smoke liquid, a bit salt, olive oil and chili. Marinate at least 6 hours in the fridge.
4. When it is marinated, place in a toaster. Cook until grilled both side well.
5.In a small bowl, mix dressing ingredients. Set aside.
6. Place your veggies into plate, add purslane, sliced radish and avocado. Put grilled tofu on top, serve with dressing. Enjoy!
Ingredienser:
1/2 kopp quinoa
1/2 kopp veg buljong
2 skalot tärningar
2 små chili peppar
2 msk olivolja
3 msk hackad vårlök
2 msk citronsaft
1/2 kopp hackade körsbärstomater
En handfull purslane
1 msk hackad färsk mint
2 msk krossade mandlar
1 liten persika tärning
1 mogen avokado
Salt och peppar efter smak
Metod:
1. Tvätta och töm din quiona. Överför i en liten kruka. Lägg till vegstock. Koka upp i 15-20 minuter. Töj sedan och lägg åt sidan.
2. Finhack skalot, chili peppar, vårlök, tomater, persika och mynta. Överför i en stor skål. Tillsätt tillagad quinoa, citronsaft, krossade mandlar och olivolja. Ge dem en bra kasta.
3. Placera 4-5 msk sallad i plattan. Placera lite purslane.
4. Slice avocado tillsätt lite saltpeppar och citronsaft. Placera på plattan.
5. Drizzle extra olivolja om du önskar. Servera kallt.
Ingredients:
1/2 cup quinoa
1/2 cup vegstock
2 shallot diced
2 small chili pepper
2 tbsp olive oil
3 tbsp chopped spring onion
2 tbsp lemon juice
1/2 cup chopped cherry tomatoes
A handful of purslane
1 tbsp chopped fresh mint
2 tbsp crushed almonds
1 small peach diced
1 ripe avocado
1 tsp untoasted sesame to decorate avocado
Salt and pepper to taste
Method:
Grillar du zucchini så kommer du att älska den här smakrika förrätten med ärt, pinjenötter, chili och parmesan på toppen.
Ingredienser:
6 små zucchini (skivade på längden)
1 dl ärt
2 msk olivolja
2 röda chili (urkärnade och finhackade)
1 tsk finhackad slätbladig persilja
2 vitlöksklyftor
15 g rostade pinjenötter
2 citroner (pressad saft)
40 g parmesan
Salt och peppar
GÖR SÅ HÄR:
1.Skär zucchinin på längden i tunna strimlor med en mandolin. Pensla strimlorna med 1 msk olivolja och grilla med ärt i omgångar på grillen i cirka 3–4 minuter på varje sida. Ställ åt sidan.
2.Blanda chili, persilja och vitlök i en skål tillsammans med pinjenötter, citronsaft och 1 msk olivolja. Hälla över zucchinin och toppa med lite parmesanflagor.
Grapes are high in antioxidants and astringent properties which help remove toxins from the body. The benefits of drinking grape juice everyday are pretty much endless. From increased energy, mental clarity, and spiritual sensitivity to breaking emotional ties with food.
Why Grapes?
Let’s explain it with an example: Just as an alkaline substance like soap is needed to cut through the grease and the grime can be rinsed away, so it is with our digestive systems. Since grapes are an alkaline substance, they help to cut through our oily, backed up toxic waste known as the lymphatic system. Since this system is acidic, when it doesn’t filter out of the body via the kidneys and colon, it causes damage to cells and tissues manifesting as inflammation, pain, skin issues, cancer, and providing a perfect host for parasites, fungi, viruses, and other harmful microorganisms. The living energy, astringency, and alkalinity of grapes is a fast and efficient solution to assisting the body in cleaning this mess! Grapes are also powerful at removing old waste from the intestinal tract, as a backed up colon further adds to the issues mentioned above.
Our digestive systems are vital to the health of our entire body, as this is where we digest, absorb, utilize, and eliminate our food. This has everything to do with our health, vitality, and livelihood! If one of these important processes is not working properly, then a host of problems arise, and proper nutrition is not gleaned. Fasting, especially on something as powerful as grapes, is one of the best ways to detox, regenerate, and heal our digestive systems, so the body can work at its most optimal level.
Preparation: Soaking grapes, whether organic or conventional, is extremely important. You do not want to be ingesting pesticides on your detox (or ever). To thoroughly rinse grapes, I suggest soaking in a large bowl with warm water and a splash of Apple Cider Vinegar. Soak for longer if conventional. Pour off soaking water and rinse. Place in your juicer or slow juicer, process and drink immediately.
Ingredienser:
1 kopp rå tigernötter,
3 koppar filtrerat vatten,
1/4 tsk lakritsalt eller något salt,
1 tsk vanilj extrakt
Metod:
1.Cover tigermuttrar med vatten i en glasburk och låt sitta i 4-6 timmar. Ju längre de blötlägger desto mjukare blir de och desto lättare blir de till silkeslen mjuk mjölk. Torka sedan, dränera och sätt i en höghastighetsblandare.
Att göra mjöl:
1.Spridda våt tigernutmassa på en fodrad dehydratorplåt och sätt i dehydratorn vid 42 Cfor ca 2-3 timmar (tills blandningen är helt torr vid beröringen)
Time – 30 minutes
Serves – 2-3 person
Ingredients
150g quinoa
1 cup filtered water
1/2 tsp sea salt
1/4 tsp ground black pepper
1 bunch dinosaur kale
1 tbsp pickled capers to serve
Carrot cream
400g carrots
1 medium red onion
3 garlic cloves
1/2 tsp sea salt
2-4 tbsp water
Parsley Gremolata
1/2 bunch parsley
Juice of whole lemon
2 garlic cloves
A pinch of salt
Oat Tofu
160g oat tofu ( from Yosa )
1 tbsp seaweed blend ( from Lofoten Seaweed )
1 tbsp maple
1 tbsp tamari
2 tbsp gf nutritional yeast
Garnish (optional)
Capers
Black grapes
Instructions
1. Pour 1 cup cold water, then place a stainless steel steamer basket in the instant pot. Add the carrots in the basket. Pressure cook at high pressure for 2-3 minutes, then quick release.
2. Chop your onion and garlic. In a pot add 2 tbsp water, place the onion and garlic. Cook at medium heat for 3-4 minutes or until onions are soften enough.
3. Place soften onions and garlic into a high speed blender along with the cooked carrots. Add salt and 2 tbsp water. Then blend on high speed until you get a nice smooth carrot cream.
4. Place your quinoa in a small pot, wash and strain. Cover 1 cup filtered water and cook at medium heat for about 15 minutes or until the quinoa absorbs all the water. Once cooked season with salt and black pepper, set aside.
5. Wash and cut your kale leaves into small pieces. Preheat a non-stick skillet over medium heat. Once the pan is ready add the kale and cook for a few seconds then add the water to sautee. Cook until the kale starts to wilt and turns bright green.
6. To make parsley gremolata, remove the stems from the parsley. Chop the parsley with a chef’s knife until it is nearly finely chopped. Grate the garlic clove over the parsley. Add fresh lemon juice over the parsley. Toss together.
7. Transfer gremolata into your carrot cream, mix together.
8. Cut the oat tofu into very small pieces. Place in a bowl, add the seaweed blend, maple, tamari, water and nutritional yeast, mix well.
9. Transfer mixture in a large preheated pan, cook well on medium-high heat constantly stirring until they are crispy and golden brown.
10. Serve your carrot cream along with kale, quinoa and oat tofu.
Sugar for foods consists of the most controversial components in their diets today. It has been associated with some serious illnesses such as obesity, heart disease, diabetes and cancer.
Part of the problem is that people unconsciously consume too much sugar. Although people stay away from packaged foods, they are directed to healthy desserts they can make at home with alternative sweeteners which contain high fruktose. Today we can find many benefits of agave on web. Truth is only available for those who want to take a deep look.
There are several ways to sweeten foods without adding sugar. Let’s dive a little deeper and take a look at this.
The raw version of Agave syrup is a very popular sweetener, especially in unbaked desserts.
Maple Syrup has caramel notes along with woody maple flavor that you would expect from a maple syrup product.
It has a mild taste for those who do not want a big flavor difference in their recipes when choosing an alternative sweetener for Agave. Agave has either light or dark amber color – the darker is closer to the taste of honey.
Agave is for 90 percent fructose, and maple syrup is for 35 percent. It is easy to choose between the two.
The maple production process is not considered raw like agave, so use it in raw desserts and not possible to talk about 100% raw.
Glycemic Index
The glycemic index defines foods based on how fast your blood sugar is rising.
Real Maple Syrup has a glycemic index of 54. Maple syrup is defined as having a “medium” index.
Agave Nectar has a glycemic index of 30 and is defined as having a “low” index – but this is because of its high fructose concentrate.
According to an article from the Huffington Post, Agave has the highest fructose content of any commercial sweetener on the market. Yes, true, Agave Nectar beats table sugar and even high fructose corn syrup. Agave is 90 percent fructose, and maple syrup is around 35 percent.
While some people are actively avoiding high fructose corn syrup with a fructose content of only 55%, they continue to receive Agave due to its low glycemic index while without knowing consuming a product with 90% fructose.
Vitamins and Minerals
Real Maple Syrup is packed with minerals such as calcium, iron, magnesium, potassium, zinc, copper and manganese. These minerals do great work for your body, including things like cell formation, maintaining healthy red blood cells, and immune support. Maple Syrup also contains a number of vitamins that insist on energy metabolism and vision, including niacin, B5, B2, folic acid, B6, biotin and vitamin A.
Agave Nectar contains traces of vitamin K, C and E and calcium. However, it does not contain minerals such as iron, potassium or zinc.
Processing
Real maple syrup is not quite processed. The tree flows out of the stems and collects in tanks. Then, the juice is boiled in a concentrated syrup, filtered and bottled for cleanliness and clarity.
Includes agave syrups labeled as raw, in low boiler, non-raw ones are processed by boiling at 50-60 degrees for days. Otherwise it impossible to get sweet taste.
Agave syrup is marketed with a low glycemic index. But very high in fructose and nobody talks about this. Fructose, in its simplest form, can be processed by the body only from fruits.
In short, it is impossible to say that man made products contributes to our health. The fact that maple syrup seems beneficial when compared agave should not lead to frequent consumption, we should always take care of taking the sugar from the fruit in its purest form, which is not processed.