Tag Archives: Alkaline

Quick juicy summer dish – that can be made on the barbecue!

27 Jul

Here’s a VERY quick summer dish. It takes 15 min to make, is very cheap, satisfying and healthy – even alkaline too.


Take 2 washed ‘little gem lettuces’ (baby romaine) and half them and add sunflower oil to the cut side and season with salt. Grill on the cut side.

Slice spring onion in half and grill as well on the cut side. I also grilled some radishes.

Grill some thin slices of spelt bread – put some olive oil on the hot bread and add tomatoes, salt and peber.



Easy Cheezy Chili Pizza Snails – My Virtual Vegan Potlock May 2013 Entry

11 May

Yes I know – a Pizza Snail doesn’t sound that appetizing – nor very Vegan. But I wanted a title that would catch your attention – Did I succeed?

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With more than 150 participants in the Potlock this time I want to make sure to make an impact and get some more followers, so I can succeed with my vision: TO HELP 1.000.000 PEOPLE AROUND THE WORLD GET HEALTHIER. Sounds good? You are actually helping me just by reading this blog post (so thank you) – if you decide you like what your read, you can be apart of the MIND YOUR FOODS revolution by following and sharing it – Thank you in advance 🙂

….. And now what you came here for: a recipe for a vegan appetizer!

Normally I’m all for making everything from scratch – I grow my own veg and sprouts, bake bread without yeast, make dressings and sauces, soak and cook beans etc. But sometimes you just need something delicious and fairly quick. If you make sure to get good organic ready-made stuff and you only take the easy way out once in a while you will be alright, because stress is actually more bad for you than a lot of fast food 🙂

I write that my recipe is fairly quick, because some might think that a quick dish takes 5 min and other people think a quick dish takes 1 hour to make. The only “time consuming” thing in this appetizer is the vegan cheeze – that takes about 10-15 mins to make – and you can make it in advance. It keeps in the fridge for 3-4 days and makes a very good sandwich spread as well. Do the dishes while the snails are in the oven and you will have a clean kitchen and food ready in 40 mins (The macadamia nuts needs to soak in water for 3-4 hours – if your have a VITAMIX you can make it without soaking). You can make this into normal pizzas as a main dish as well.


What you need from the supermarket for making appetizers for 4 people:
2 wholewheat, spelt or rye tortillas – sprouted if you can get them where you live
200 ml of your favorite tomato pizza or pasta sauce – I use a spicy version
2 large onions – finely sliced rings
Sunflower oil – I only cook with sunflower, grape seed and coconut oil as they can be heated to high temperatures without being toxic and loosing their healthy qualities.

Cherry tomatoes – halved
A bag of mixed lettuce

Quick basil dressing

2 handfuls of fresh basil
Lemon juice (of half a lemon)
50 ml. olive oil


For the vegan cheeze (This recipe will make you enough for about 4-6 regular pizzas):

100 grams macadamia nuts – or cashews (Soaked in water for minimum 3 hours)
500 ml. water
Juice of half a lemon
1 garlic clove
2 tablespoons of tapioca starch/flour – If you can’t get it where you live – use potato starch or arrowroot
1 teaspoon of salt
2 tablespoons of sunflower oil
1 very finely chopped chili pepper (optional – you could also make a plain cheeze or use another herb)

Set the oven to 220 degrees (430 F).

I start out by making the vegan cheeze. Blend all the ingredients except the chili. It needs to be very smooth. Put the mix in a saucepan and heat up on high heat and turn down to medium after a few minutes. You need to stir all the time to stop the cheeze from burning to the pan. It might start to part and look a bit weird – but just keep stirring and after about 5 mins your cheeze is ready. It should look like yoghurt. Set aside while making the rest.

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Spread out the tomato sauce on the tortillas – all the way to the edges. Cover the pizza with onion and drizzle with sunflower oil. Bake in the oven for 5-7 mins (If you are making this as a normal pizza for a main course add the chili to the cheeze and spread the cheeze on to the pizzas and bake for approx. 15 mins until the tortilla is crisp and the cheeze is golden).

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Prepare the dressing while baking.

Blend 2 handfuls of fresh basil with juice of half a lemon, some salt, some pepper and 50 ml. olive oil.

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Take out the pizzas – take care when handling it. Roll the pizzas and cut in 1 inch slices. Place back on the backing tray in groups of 3 – put against each other to keep the tortillas rolled up. Heat up the cheeze again to make it easier to handle – stir in the chili. Spread over the snails and bake for another 10-15 mins until the cheeze is golden brown.

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Plate up with a handful of lettuce, the dressing  and a few cherry tomatoes – Voila!

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(Did you manage in 40 mins?)

Here’s a few pics of the regular pizzas (and of me eating all the snails!)

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Thank you very much for making your way through the Virtual Vegan Potluck. I hope you have enjoyed my post and will enjoy all the other blog posts as well.

Hit the GO BACK button to read My Kitchen Apothecary’s entry – or GO FORWARD into the beverages category to read Veggie4Ayear’s entry.


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 – you can of course leave some of it out or substitute for your favorites.


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

½ 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


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


For the potato “cheese”

4 big potatoes – grated

2 cloves of garlic – pressed

half a chili – very finely chopped

½ teaspoon nutmeg

Salt – Himalaya or sea salt



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.


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.


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.


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.


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 🙂 You are of course also very welcome to write to me for sprouting advice 🙂

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 1½ 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 2½ 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 ½cm thick

Sunflower oil

Salt (himalaya or seasalt)


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 🙂

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 Márcia at “Compassionate and passionate cuisine”

Juicy butternut squash curry

15 Sep

Autumn is here! And that means a lot of healthy hearty food with squashes and pumpkin.

Todays juicy dish is a delicious quick and easy thai butternut squash curry. It has very few ingredients and from start to dinner table it will only take you about an hour to make – and you will have more than enough food for 4 people.

Shopping list:
1 butternut squash
10 thai eggplants (or 1 normal eggplant)
2 cans of coconut milk
Half a chili
1-2 tablespoons red curry paste
1 teaspoon of good curry powder (I use a mango curry one)
2 tablespoons Coconut oil for frying
1-2 teaspoons of himalaya salt

250 grams brown rice
500 ml water
1 tablespoon salt

Start off by baking the squash for 10 mins at 200 degrees – this will make it a lot easier to peel and chop.

While it’s baking chop eash eggplant into 6 pieces. Chop the chili very fine and fry chili and eggplant in the coconut oil and curry paste for 5 mins. There’s a lot of different curry pastes. The best ones you will get in a thai/chinese supermarket. Find your favorite 🙂

When the squash is soft on the outside take it out and leave to cool for a bit.

Now would be a good idea to start cooking the brown rice as it needs 35 mins to cook.

Take out the seeds of the squash and dice it up.

Add the butternut squash to the eggplant and chili and add the coconut milk. Season with salt and curry and leave to simmer for 20 mins. A couple of times during this time Smash some of the squash pieces with the back of a spoon to enhance flavor and texture to the sauce.

And you’re done! ENJOY! And please share.

DELISH! Vegetable tempura – easy and fun

8 Aug

I’m now at the summer cottage, and enjoying every bit of my summer holiday. The weather isn’t that great – it feels more like autumn than summer. But the peace and quiet makes up for it – and of course this view makes it all worthwhile.


I have been juicing every day and has made my first vegan dinner here. I was inspired by Hugh Fearnly-Whittingstall from River Cottage to do my take on this great dish.

Meatlovers won’t miss their meat – and you will have your kids eat more veg as well.

Vegetable tempura with pickled cucumber and salad

I have had tempura at many japanese restaurants and always wonder how to make it. A few weeks ago I watched Hugh’s show on TV – and I found out that tembura is very easy to make! And when made with vegetables it is vegan and alkaline too. I altered Hugh’s recipe a bit and made it with other vegetables – the result was superb!

You might think that tempura is an unhealthy dish because of the batter and oil, but if you make it like I do and use the right ingredients for the batter and use sunflower oil for frying – preferably organic – it is actually not that bad as it fried for a very short time and the batter is very thin. I think that is a very good way to have kids and non-vegetarian people eat more veg.

I served it with pickled cucumber and a salad of cabbage, spring onion (the green bits left over from the tembura), red onion and tomato dressed in a dressing of olive oil, lime and salt.


You can use almost all vegetables – they just need to be cut to a size where you would normally be able to cook it by boiling/steaming for about a minute.

I used:
Mushrooms – in quarters
Zucchini – 1/2 cm slices
Spring onions – the top green bits and the ends cut off – and a cut made in the middle (see picture)
Red onions – thin slices less than 1/2 cm thick

The best things is to cut it hours before cooking so they will dry a bit – if you don’t have time for that just make sure to pat dry with paper towel.


…. And now for the BATTER (this is enough for a looot of veggies – way to many for 2 people for sure)

The batter should be made when you are ready to do the frying. Before making the batter get your salad, pickled cucumber, rice, table setting etc. ready. Tembura is best if it is served immediately. You should also have some paper towel or a rack ready for the cooked tempura.

1 cup of spelt flour

½ cup of corn flour

½ teaspoon baking powder

1 teaspoon fine salt (himalaya or seasalt)

½-1 cup af ICE COLD sparkiling water

Mix the dry ingredients well and whisk in the sparkling water – a few lumps are OK – the key is to not mix to long and to keep the mixture cold. The consistency should be like cream – or pancake batter.

Heat the oil in a good saucepan – there should be around 4 cm of oil in the pan – heat the oil so that you can brown a peace of bread in 1 minute.

Coat the vegetables in the batter and put them into the oil – be very careful. It takes 60 to 90 sec in total to get ready (turn the veggies once) – the batter should be light golden but not brown. You can coat more veggies at a time – but only put a couple af veggies at a time in the hot oil.

When ready place on rack or on paper towel. If the temburas have gone cold during cooking you can put them back in the oil for a few secs before serving – but the best way is just to cook it once and serve immediately. You can also put it in the oven for 5 minutes on 200 degrees (celsius). The oven trick also work well for the leftovers the next day.



My recipe for pickled cucumber

1 cucumber

½ fresh chili (or 1 teaspoon of dried chill flakes)

Different fresh herbes – I used what I could find the garden – dill, basil and mint

1 teaspoon of salt

4-5 pepper corns

Juice of 1 lime

½ cup apple cider vinegar

1-2 tablespoons of honey


Cut the cucumber in quarters – take out the seeds and watery bit of the cucumber – cut in to small pieces. Put the rest of the ingredients in a saucepan, bring to a boil and boil for about 3 minutes – let it cool for 10-15 minutes. Pour over the cucumber a leave in the fridge for at least half an
hour before serving – stir a couple of times.

FEEL FREE TO COMMENT, “LIKE” AND SHARE – I’ll also be happy to answer questions about my recipes, skincare etc.

Another juicy dish – Veggie patties – and it’s alkaline!

30 Jul

I have just started my summer break from work. I’ll be visiting friends and family for a week and after that stay in a summer cottage for a week with my boyfriend and my dog.

I find it a lot harder to live a healthy life when I’m away from home. This summer I will try to eat as healthy as possible and make good vegetarian food even if I’m not in my own kitchen – I’ll blog about it as I go along.

When you’re away from home you sometimes need to make a bit more simple food as you might not have all the ingredients you have at home. And You will probably not have your food processor, blender, juicer etc. with you.
(I did bring a small blender and my juicer to use at the summer cottage though) 🙂

Last night I was at my dad’s house and didn’t really feel like cooking all night and he doesn’t have all the whole foods and appliances I have at home. So I ended up doing my take on veggie patties. A very simple, easy and versatile dish. I was actually inspired by my friend Tea, who made a similar dish the other day.

For patties for 4 people I used:

2 onions, very finely chopped
3 medium carrots, grated
1 sweet potato, grated
2 zucchinis, grated – squeezed to
remove water
2 cloves of garlic
Half a chili (medium hot)
2 teaspoons of paprika
3 teaspoon salt (himalaya)
1 teaspoon baking powder
50 grams flour (preferably spelt)
Sunflower oil







Combine all the ingredients in a bowl and mix well.

Heat the oil in a pan and fry the patties until crisp on the outside – you should use about 1 tablespoon of the mixture for each patty and they should be rather flat.


You can serve it with new potatoes and salad as I did tonight or maybe try it in a bun with lettuce to make a veggie burger 🙂


Other versions….
You can use all kinds of vegetables, herbs and spices for these vegan goodies.

Try with: celeriac, potatoes, beet root, basil, tomatoes (only the harder bits), chives – or what every you have at home.

Or Why not try a thai version with carrot, Zucchini, potato, spring onion, chili, fresh coriander and ginger, coconut flakes and fried in coconut oil

an indian version – just replace paprika for curry

or mexican version by using cumin, more chili, lime zest