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Virtual Vegan Potlock 2014: Edamame-Coconut Trifle with Spelt Crumble

13 Dec

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This year I want to get noticed! My goal in life is to help as many people as I can get happier and healthier and for that I need to “get out there”. So I asked myself a question: How can I make a dish that stands out a bit – There are so many bloggers in this fantastic event now? A DESSERT!! Most people like desserts – and healthy desserts are always a hit. But…. there will most definitely be some truly amazing desserts in the Virtuel Vegan Potlock 2014. Why not make a starter dressed like a dessert? Great idea I thought and after countless hours in my kitchen I suddenly got it right: A savoury trifle!

 But I certainly didnt start out where I ended up. For most of the time the headline for this post was: Brownie with icecream!

I tried so many different things in my efforts to make a savoury brownie with non-sweet ice cream – I also had to included citrus which is the featured ingredient for this years Potlock.

Citrus

And boy was it was hard to find out how to make it. I have spend so many hours in my kitchen the last couple of weeks. In the process I made a lot of strange things – but some very cool recipes and ideas came out of it. For example I found out how to make an omelette – without eggs. I will be blogging about that very soon. I also found out how to make a very good vegan gravy full of taste. That will also be featured in a blog post in the near future. I found out that making desserts that looks like starters and mains – and starters that look like desserts is a fun way to invent new cool recipes, so I will try to do that a lot – and of course blog about it.

After looots of attempts on brownies with icecream I suddenly had a blender full of the smoothest edemame mousse – “THIS IS IT” I thought – and I started to think about how I could use this. And this is how I ended up with a savoury trifle. I think it turned out delicious ūüôā

I think this will be a good starter for NEW YEARS EVE, if you want to try something new and different this year. You can also use the mousse as a dip or spread for sandwiches. It goes very very well with toasted dark rye bread.

Edamame coconut trifle

For 4 people

For the edamame mousse

350 grams of frozen edamame beans

1/2 cup of sesame seeds

100 ml of oat cream or unsweetened soy milk

2 teaspoons of fine himalaya salt

2 tablespoons of coconut oil

1 teaspoons of crushed cumin seeds

Juice of 1,5 lemon

Boil the edamame beans in lightly salted for 15 mins. Leave to cool. When cool put everything in a high speed blender and blend until smooth. You can also use a stick blender (tastes even better if you leave it in the fridge overnight).

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Lime Coconut milk

1 can of organic coconut milk

Juice of a lime

a pinch of salt

Blend all the ingredients for 10-15 sec.

Spelt crumble

1 cup of pearled spelt grains

1 teaspoons himalaya salt

1 tablespoon of sunflower oil

Put the spelt in a bowl and cover with boiling water and a plate on top. Leave for 10 minutes. Heat up a pan to medium heat and roast the grains in oil and add the salt. They need to be crisp, but be careful that they don’t burn. It will take about 10 mins. Leave to cool.

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Finish the starter

Take a wine glass, martini glass or another smaller glass. Start with the mousse – half an inch (You can use a pastry bag for this), pour on a few tablespoons of the lime coconut milk and then half an inch of the spelt. Do these 3 steps one more time. You are now ready to serve.

Edamame Coconut Trifle - Starter - Virtual Vegan Potlock

Thank you for stopping by my blog – I hope we will see each other again soon. Now please continue the journey through the Virtual Vegan Potlock. The next blog is Brays of our Lives – so hit “Go Forward” and enjoy!

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Tom Kha Gai without the Gai – Vegan Thai coconut soup

10 Feb

TOM KHA GAI used to be my favourite thai dish. I used to get it everytime EAT had it in their soup menu. I haven’t had in since becoming a vegetarian though – as the name says – it conterns chicken. TOM means SOUP or COOKED, KHA means galangal root and GAI means chicken. Then last weekend I went to Warsaw and saw it in the menu at SUSHIZUSHI. This restaurant is a cool sushi place in the center the city. I asked if they could make it without chicken – and they could – it was amazing! And I knew I had to make it at home and blog about it, so everyone of you could try it. It is very easy and quick to make.
You might have to go to the local thai shop to get galangal root, but everything else should be stocked in the local supermarket. I also use thai baby eggplants – but they can be left out.

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I surfed the internet for recipes on the dish to get the most euthentic dish and get the small tricks from the thai chefs. I then adabted it to my lifestyle, so it would be 100% vegan – here goes:

Ingredients
1 can of coconut milk
4 tbsp of coconut manna/coconut cream
600-700 ml. vegetable stock – preferably yeast free

4 spring onions
2 carrots
1 sweet red pepper or red bell pepper
7-8 mushrooms – I dont recommend eating mushrooms more than once or twice a¬†month because it’s a fungi
3-4 thai eggplants (optional)

1 thumb size galangal root (get it in you local thai/chinese shop)
¬Ĺ-1 chili
2 sticks of lemon grass
Small handful coriander – you can include the stalk
5-6 kefir lime leaves – frozen is okay
Juice of 1 lime or lemon

Noodles if you like.

Prep 1
Galangal: Wash the root and cut into paperthin slices. Bash with a meat mallet to bring out the flavour
Chili: cut in the very thin slices
Lemon grass – cut into 3 pieces and bash once with meat mallet

galangalThai ChiliesLemon Grass
Coriander: Use the leaves and stalk. coursely chop. Coriander is one of the herbs where you can use the stalk as it is not bitter like other herb stalks.
Kefir lime leaves: Cut in half Рyou need to be able to see it in the soup to take them out before serving. Bash a few times with the meat mallet.
Spring onions: Finely slices

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Cooking
Bring the stock to a boil, turn down the heat to a simmer and add coconut milk and manna/cream if you have that. Make sure the soup is lump free before adding any other ingredients. Add lime/lemon juice, galangal, kefir lime leaves, lemon grass, chili (leave some for garnish) and spring onions.

Let simmer for 10 mins while you preper the rest of the veggies.

Prep 2
Carrots: finely sliced
Red pepper: Cut in 1-2 cm thin slices
Mushrooms: Cut each into 8 pieces
Thai eggplants: cut into 8 pieces

MushroomsRed peppersThai egg plant

Now add all the veggies to the soup and simmer for another 5 mins.

Take out the lime leaves and lemon grass before serving – use a large spoon with holes.

Take out the lime leaves and lemon grass
Garnish with coriander and chili

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Serve! Add noodles if you like.

Start the new year with a cleanse – Lose weight and get a lot of energy!

4 Jan Græskar tomat suppe

Have you eaten a bit too much over christmas and new years? Start the year with a soup cleanse! A 7-day cleanse will get you off to a great start to 2013.

1) Start your day with a glass of water with lemon right when you open your eyes. This will wake up your entire body.

2) Have a smoothie or juice for breakfast (Try to have as little fruit as possible) – try a juice with cucumber, celery, lemon and ginger – blend with avocado. Or just blend everything if you don’t have a juicer.

3) Have soups for lunch and dinner –¬†Here’s your first recipe – Spicy Winter soup with Pumpkin and Tomato. You can also try my¬†creamy cauliflower and courgette soup¬†or¬†roasted tomato and red pepper soup.¬†TIP: Make a thick soup to bring to school or work – then add boiling water and enjoy (I don’t advise to use the microwave oven)

4) Take a long walk, do yoga or even a short run every day the next 7 days

5) If your feel like giving up, you can eat some vegetables with high water content – thats better than giving up.

6) You can feel a bit bad after a few days – but don’t worry – it’s only for a day or 2 and its the toxins coming out of your body. Believe me – it’s worth it. You will feel so good after the 7 days.

7)If you have the option to use a sauna your cleanse will be even more effective

8) Put some good vegetable oils in your smoothie and on your soup – remember that only sunflower oil, coconut oil and grapeseed oil will stand high temperatures.

Let me know how you are doing! And feel free to ask questions by commenting or sending me an email on juicydishes@gmail.com.

HAPPY CLEANSE!

SPICY WINTER SOUP WITH PUMPKIN AND TOMATO

2 onions –

5 tomatoes

half chili

1/4-¬Ĺ¬†Hokkaido¬†pumpkin

2 red peppers

2 cloves of garlic

Salt – himalaya or sea salt

Pepper

Chop up all the ingredients. Place in baking pan on a baking sheet. Dizzle with sunflower oil. Season with salt and pepper. Bake for 20 mins at 200 degrees (400 F). Blend. Put in a pot and add water to desired consistensy – heat up and serve.

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MERRY CHRISTMAS! (with a recipe for a healthier treat for the holidays)

23 Dec

I have now been a blogger for 1 year – and what a great year it has been! I have now decided to quit my good job in one of Denmark’s biggest banks and start a business helping people to a more healthy life with more energy and happiness. I will help people lose weight and have less sick days. I’m so excited!

For my last blog post of the year I’m giving you a recipe for a treat, that is a bit more healthy then the stuff most people eat around christmas. It’s a raw¬†coco-chocolate-orange bar.

The prep time is about 10 minutes – and after that is has to cool in the fridge for an hour (or freezer for 15 mins)

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You will need:

12 fresh dates, pitted

100 grams of coconut flour

50 grams good quality pure cocoa powder – e.g Valrhona

50 grams of hazelnuts, grind in coffee grinder

2 tablespoons of coconut oil

Orange zest of 1 orange (organic)

4-5 drops of orange oil (or blood orange oil)

Process everything in a food processor or blender into a smooth firm paste – I use a hand blender with a chopper. If it is too dry you can add a bit of juice from the orange – no more than a couple of tablespoons.

Take to pieces of paper baking sheets and place the mixture between the paper. Roll it with a rolling pin until it’s about ¬Ĺcm thick.¬†Sprinkle some coconut flour over the mix and roll a few times more to make it stick.

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Use a pizza cutter to cut it into small pieces. Cool in the fridge for about an hour or in the freezer if your guest are arriving soon (Or you can’t wait) ūüôā

Another lasagna recipe – this time 100% vegan!

16 Dec

I looouuuve lasagna, and after I became vegetarian I have wanted to make a completely vegan version. I have now found a very good substitute for the cheese and for the ground meat. I use potatoes for the cheese and quinoa to substitute the meat.

I use a wide variety of vegetables Рyou can of course leave some of it out or substitute for your favorites.

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For a lasagna for a family of 4 I used:

150-200 grams of fresh lasagna sheets (you can use dried and pre-boil them for 5 minutes)

1 bag of spinach

1 courgette (green squash)

For the lasagna sauce: 

3 cloves of garlic – finely chopped

3 onions – finely chopped

¬Ĺ half – finely chopped

4 carrots – grated

2 red peppers – chopped

4 tomatoes – diced

2 glasses of 300 ml. pasta sauce (or make your own)

150 ml water

100-150 grams of quinoa

1 tablespoon of vegetable stock

1 teaspoons of Himalaya or sea salt

Pepper

1 tablespoon of dried basil – og a handful of fresh chopped basil leaves

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For the potato “cheese”

4 big potatoes – grated

2 cloves of garlic – pressed

half a chili – very finely chopped

¬Ĺ teaspoon nutmeg

Salt –¬†Himalaya¬†or sea salt

Pepper

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Start out by cutting the courgette into thin slices and cover with course salt – this will take some of the water out to prevent the lasagna getting to watery. It has to stand for at least 15 min.

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Get started on the sauce:

Fry the garlic, onion and chili in sunflower oil until soft. Add the carrots, basil and salt and fry for 5 more minutes. Add the red pepper and tomatoes. After 5 more minutes add 1 glass of pasta sauce, quinoa the stock and more salt and pepper to taste. Leave on low heat for about 10 mins while doing the rest.

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Rinse of the salt from the courgettes and pat try. Rinse the spinach. Mix together all the ingredients for the potato “cheese” together.

Oil a big oven dish and start to layer the lasagna. First lasagna sauce then spinach, courgette and lasagna sheets, then sauce again and so on. After the second lasagna sheet layer put 1/3 of the potato cheese. You will do 3-4 layers in all and finish with sauce and spinach. Pour over the 2nd glass for pasta sauce and finish with the rest of the potato in a even layer.

Bake for 40 min at 200 degrees (400 F) or until the potatoes are golden. Take out and leave to set and cool a bit for about 10-15 min.

Serve with a crisp green salad.

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My Juicy Vegan Potluck Entry: Sprouted chickpea and sprouted sunflower seed burgers with sweet potato fries

1 Nov

Thank you very much for finding your way to my blog – I hope you will like my recipe for sprouted burgers. It is a vegan alkaline dish, that is very versatile and you can change it to your liking and to match what you have in your pantry. Furthermore you will get a quick introduction to sprouting and also learn how to make tahini and linseed egg substitute.

The recipe is for 2-3 people – with enough burgers to use for lunch the next couple of days. Ideas for lunches could be wraps with cucumber, lettuce, tomatoes and some sweet chili dressing. You can also use them sliced in a sandwich with pesto and lettuce.

Excluding the sprouting time the burgers take about an hour to make. You can make the sweet potato fries and some salad while the burger mix rests in the fridge.

If you don’t have time to spouted the chickpeas and seeds – dont worry – you can use canned chickpeas and unsprouted sunflower seeds, but you will raise the nutritional value a great deal by using sprouts.

HOW TO SPROUT:

Fresh organic sprouts are the perfect food. It is highly alkaline and will energize you body. And then its cheap and very easy to do. You can use almost all kinds of seeds, beans and legumes. I will only give you a short introduction here, but until I do a more detailed blog about sprouting use the internet – it’s has a lot of info about this, so google away ūüôā You are of course also very welcome to write to me for sprouting advice ūüôā

You can sprout in a glass with a mesh or cheese cloth over or you can buy sprouter box, sprouting bag, an automatic sprouter etc.

Most beans and peas need an overnight soaking before you put them in your glass or sprouter and rising and drain twice a day until the sprouts have grown. The glass should be place upside down so the water will run out. Depending on the seed or bean this takes 3-5 days. I only sprouted the sunflower seeds for 1¬Ĺ day before putting the sprouts in the fridge to slow down sprouting. For the chickpeas I used a little different method – I actually soaked them for the whole 2¬Ĺ days – changing the water and giving them a rinse 2 times a day.

For the burgers:

250 grams of dried organic chickpeas – To raise nutritional value sprout for 2-3 days

100 grams of sunflower seeds – sprout for 2-3 days

2 gloves of garlic

2 large onions

a small handful of sundried tomatoes

3 teaspoons of salt (Use only unrefined salt like himalaya salt, sea salt etc.)

2 teaspoons of hot paprika

1 teaspoons of mild paprika

2 teaspoons of dried thyme

2-3 teaspoons of tahini – Storebought or homemade.This is very easy to make: Grind sesame seeds in coffee grinder, then blend with himalaya salt, sesame oil and sunflower oil. Tahini can be use in a lot of different recipes and it is very good as a spread on a piece of bread or a crispbread.

2 teaspoons of linseed (flaxseed) “eggs” – Grind linseed and stir in water to make and egg substitute. You can use this in a lot of recipes instead of eggs.

200-300 ml of water

1 teaspoon of baking soda

200 grams of breadcrumbs, spelt wholewheat flour and oats – I used about equal parts of each

Proces the chickpeas and seeds first in a food processor, then add the rest of the ingredients except the last 2 things on the ingredients list (Baking soda and the flours). Add the water little by little – the food processor should be able to proces, but the mix should not get watery.

Combine the mix in a bowl with the rest of the ingredients and leave to rest in the fridge for about 30 mins – you can leave it longer.

Take a small handful of the burger mix and flatten it. I like my burgers fried in a pan in sunflower oil – fry for about 6-7 minutes on each side at medium heat. You can also bake them in the oven for 20 minutes at 220C/425F.

For the sweet potato fries – Turn the oven to 220 C/425F

4 sweet potatoes – peeled and cut into fries – about ¬Ĺcm thick

Sunflower oil

Salt (himalaya or seasalt)

Pepper

In a freezer bag add oil, salt, pepper and half the sweet potatoes and shake and “massage” the fries to cover in oil – repeat with the rest of the potatoes. Place on a tray and bake for about 20 minutes – the turn on the grill in the oven at bake for about 5 minutes more. The fries should be brown and crispy – but not black ūüôā

Serve everything with tomato salad and cucumber – ENJOY!

I hope you will try the recipe and make your own version.

Please follow my blog and feel free to share if you like it – that would be much appreciated – THANKS

Hit “Go Forward” to read about another great vegan dish from M√°rcia at “Compassionate and passionate cuisine”

Simple roasted tomato and red pepper soup

4 Oct

I have been doing a lot of soups lately as I have been trying to eat more cleansing and alkalizing foods. Today I made a very tasty creamy¬†roasted tomato and red pepper soup. It’s very¬†simple to make. I use almond milk to make it creamy. Total prep time is about 15-20 mins – and total time from start to¬†finish is about 45 mins.

Ingredients for 3-4 people:

7 tomatoes – whole

3 red peppers – in smaller pieces

1 large onion (or 2 medium) – in smaller pieces

¬Ĺ chili pepper – in smaller pieces

Dried or fresh basil

Heat the oven to 220 degrees, drizzle with sunflower oil, season with salt, pepper and basil and bake for 30 min.

Now it’s time to make the “cream” – I use almond milk. Soak a handful of almonds for a minimum of 15 mins. Blend with 150 ml of water. Strain using some fine mesh or a milk bag. The pictures are from when I made hazelnut milk. Hazelnut milk is sweeter than almond milk and is very good for chai latte and on m√ľsli.

Blend the roasted vegetables with about 300 ml water. Add to a saucepan, heat up and add the almond milk. Season to taste with salt and pepper.

You can choose to serve with sour cream, but if you are vegan leave that out – or use soya yoghurt, vegan sour cream or another substitute.

ENJOY!