At stores you can see that many skincare body products contain caffeine that preventing cellulite. It is very easy-to-make it at home without preservatives.
Here are ingredients:
1/2 cup organic coffee ( I used IKEA coffee beans- blue package),
1/3 cup cold pressed organic coconut oil,
2 tbsp coconut sugar,
2 drops of lemon essential oil,
2 drops of orange essential oil
Method:
1.Grind your coffee using a grinder.
2.Thoroughly mix all coffee, coconut oil and coconut sugar ingredients together. ( If your coconut oil is too solid, let it rest at room temperature before adding the other ingredients.)
3.Add essential oils, mix well.
4.Store in a glass jar.
Use this scrub in the shower, it is great to apply 3 times a week during the morning shower.
Coffee has rich antioxidants, making it anti-inflammatory ingredient. It contains caffeine, which draws out excess moisture from your skin, causing it to look and feel smoother and firmer.
Coconut Oil is incredibly moisturizing and filled with vitamins and minerals.
Coconut Sugar acts as a second exfoliant in this scrub.
Orange Oil offers anti-inflammatory and anti-cancer properties, while also helping to promote body detoxification.
Ingredienser:
1 gäng persilja,
3 mellanbitar kvartade,
2 orange kvartad,
1/2 kalk (valfritt)
Metod:
Placera alla ingredienser i din juicepress och juice. Häll i glas, voila!
Malzemeler:
1 demet maydanoz,
3 orta boy pancar çeyreklik,
2 portakal çeyrek,
1/2 limon (isteğe bağlı)
Yapılışı:
Tüm malzemeleri meyve sıkacağınıza yerleştirip sıkın. Cam bir bardağa dökün, afiyet olsun!
Ingredients:
1 bunch parsley,
3 medium beets quartered,
2 orange quartered,
1/2 lime ( optional)
Method:
Place all ingredients into your juicer and juice. Pour into glass , voila!
Ingredienser:
250 gr. gigli (liljor) pasta,
250 ml. mandelmjölk,
1,5 matsked gf majsstärkelse,
1 msk vegansksmör
1 vitlöksklyfta,
Juice av 2 citroner,
Zest av 1 citron,
1 matsked extra jungfruolja,
1/2 kopp riven vegansk parmesan eller näringsjäst (valfritt),
2 msk hackad färsk rosmarin (tillval)
Blackpepper och sesam att strö
Metod:
1. Placera pastan i en kruka med kokande saltat vatten och rör omedelbart för att förhindra att trådarna sticker fast. Koka spaghetti till al dente.
2.Kut vitlöket i hälften och gnugga det utsatta området längs insidan av en stor serveringsskål. Den råa vitlöksmaken kommer att belägga insidan av betongskålen. Kassera vitlöket.
3. I en annan kruka smälta vegan smör, tillsätt mandelmjölk och majsstärkelse, laga mat på medium värme tills det tjocknar genom att ständigt whisking.
4. Häll citronsaft, salt och vegansk parmesan när det är tjockare. Blanda väl.
5. När gigli är “al dente”, töm och lägg till serveringsskålen. Blanda pastan med såsen för att belägga jämnt. Stänk pastarätten med vegansk parmesan, fräsch rosmarin och citronskal.
6. I en liten kruka karamellisera citron 2-3 citronskivor med lönnsirap. Topp på din pasta. (tillval) och servera omedelbart.
Ingredients:
250 gr. gigli pasta,
250 ml. almond milk,
1.5 tablespoon gf cornstarch,
1 tablespoon vegan butter
1 clove garlic,
Juice of 2 lemons,
Zest of 1 lemon,
1 tablespoon extra virgin olive oil,
1/2 cup grated vegan parmesan or nutritional yeast ( optional),
2 tablespoon chopped fresh rosemary ( optional)
Blackpepper and sesame to sprinkle
Method:
1.Place the pasta in a pot of boiling salted water and stir immediately to prevent the strands from sticking. Cook the spaghetti to al dente.
2.Cut the garlic in half and rub the exposed area along the interior of a large serving bowl. The raw garlic flavor will coat the inside surface of the serving bowl. Discard the garlic.
3. In a different pot, melt vegan butter, add almond milk and cornstarch, cook on medium heat until thicken by constantly whisking.
4. When it is thicken, pour lemon juice , salt and vegan parmesan. Mix well.
5.When the gigli is ‘al dente’, drain and add to the serving bowl. Mix the pasta with the sauce to coat evenly. Sprinkle the pasta dish with vegan parmesan, fresh rosemary and lemon zest.
6. In a small pot, caramelize lemon 2-3 lemon slices with maple syrup. Top on your pasta. ( optional) and serve immediately.
Malmö is one of my favorite cities in Sweden. Vegan options are also quite attractive and much more compared to other Swedish cities. Especially the raw vegan options spread out rapidly.
If you don’t see the news happening in Malmö on Swedish television and you don’t have a prejudice in mind, you might think this is paradise.
The town is small, when you get off the train station you can easily go everywhere by foot. At the train station, Raw Food House welcomes you that opened a new branch here last year. There are many appetizing healthy options from raw wraps to raw cakes and cold press juices.
I don’t really remember how many times I’ve been to this city, but every time I go, it makes me feel so good.
I spent a whole day in Malmö before returning to Stockholm after Copenhagen and visited the newly opened places, tried as much as I could do. I share my experiences in Malmö in this article.
When you walk straight out of the train station and come to the square where placed the statue of Gustav Adolf welcomes you to the newly opened branch of Max Hamburgare.
The Vegan Oumph burger is my all time favorite but it is worth trying out new no chicken vegan burger they recently released last year. You may also be interested in Deli fresh plant burger, but the cheese is not vegan, but you can make it vegan by removing the sauces and cheese.
Max Burger’s burgers are the most popular and delicious burgers in Sweden for years.
Fruit and vegetable market in Möllan region
Close to the Möllan area, this Vegan Bar sells fast food vegan dishes, mainly burgers and beers. I didn’t eat here because I used my burger choice from Max. It can be an alternative for alcohol lovers.
I must say that Möllan and the closer regions are multicultural, similar to Nørrebro in Copenhagen. If you’re thinking to stay in Malmö, it’s better to find hotels near the train station and Lilla Torg in the city center.
Moment Hotel, which is right across from the train station, is my favorite hotel.
The Coop market and 7 elevens in the train station are just across the street. Don’t forget the newly opened Raw Food House (also known as Agartha Kitchen).
Malmö Saluhall had been renovating for a long time. Unlike many saluhall in sweden, there is no heavy meat smell and plant-based dishes are predominant instead of meat-based products in Malmö.
The factory in Malmö Chokladfabrik was unfortunately closed, but it is possible to find many vegan chocolates of them in Saluhall. Fresh fruit and vegetables and at least one vegan option is available at each restaurant.
AB Småland Malmö, this is a green lifestyle concept store. It is possible to find many nice stuff from plants to designer goods, clothing and vintage products.
It also has a restaurant. The buffet has a lot of vegan food. Some of the Raw Kitchen Malmö cakes are also sold here. A great place to relax and enjoy some raw pastry with oat milk coffee. Would definitely recommend.
Malmö Espresso House had the same vegan products as in all other Swedish cities; pink jackfruit wrap, kimchi and sweet potato salad.
In general they are not tasty enough, for those who want to eat salad, Coop, Willys or Ica is a better option I would say.
Ica Söder, some Ica stores in Sweden are special because they are marked as extra vegan friendly. We can say that the branch where almost all vegan products sold throughout the country are collected. The Hagsätra branch in Stockholm is one of them.
When I came to Malmö, I stopped by Ica Söder, as well as having a discount on many products, I saw some products that could not come together in Stockholm.
Ingredienser:
350 gr. morot,
450 ml. varmt vatten,
3 nori ark,
1 matsked olivolja,
3 matskedar worcestershire sås eller sojasås,
1 msk lönnsirap,
1 msk äppelcidervinäger,
1 msk tapiokastärkelse,
2 tsk rökvätska,
1 tsk vitlökspulver,
1 matskedbetspulver eller puré,
1 tsk varm paprika eller chili peppar
Metod:
1. Placera morot i en kruka, täck med varmt vatten. Koka i 10 minuter.
2. Dela nori-arket i små bitar, lägg till matberedare, tillsätt lönn, olivolja, miso, worcestershire, äppelcidervinäger, rökvätska, vitlök, chili eller paprika. Blanda med hög hastighet tills den är jämn.
3. Ta bort morötter från potten efter 10 minuter. Skala morötter tunt. (Jag använde en standardskalare för detta.)
4. Överför i en skål, tillsätt sås över remsor, tillsätt betorpulver och blanda. Täck och låt det marinera i kylskåpet minst 18-20 timmar! (Du kan behålla dem i kylskåpet upp till 4 dagar.)
5. Servera med cashewost, färsk dill och lökpigel på kakor eller bröd.
Ingredients:
350 gr. carrot,
450 ml. hot water,
3 nori sheets,
1 tablespoon olive oil,
3 tablespoon worcestershire sauce or soy sauce,
1 tablespoon maple syrup,
1 tablespoon apple cider vinegar,
1 tablespoon tapioca starch,
2 teaspoon smoke liquid,
1 teaspoon garlic powder,
1 tablespoon beet powder or puree,
1 teaspoon hot paprika or chilli pepper
Method:
1. Place carrot in a pot, cover with hot water. Cook for 10 minutes.
2. Divide nori sheet into small pieces, add into food processor, add maple, olive oil, miso, worcestershire, apple cider vinegar, smoke liquid, garlic, chilli or paprika. Mix on high speed until smooth.
3. After 10 minutes, remove carrots from the pot. Peel carrots thinly. (I used a standard peeler for this.)
4. Transfer in a bowl, add sauce over the strips, add beet powder and mix. Cover and let it marinate in the fridge at least 18-20 hours! ( You can keep them in the fridge up to 4 days.)
5. Serve with cashew cheese, fresh dill and onion pickle on the crackers or bread. Enjoy!
