All posts filed under: Entrées

Super healthy, yummy crackers in no time

Being allergic to gluten means it is not that easy to just grab something when it´s snack time. Which might feel sligth annoying at times , yet is is a true blessing for your health as you get in to using more and more pure foods – cooking and creating from scratch. I found the base of this recipe in one of those free magazines you get at your supermarket, some months ago. As usual I did not have all the ingredients in the house as I got to test this recipe yesterday , but I did have quite some things I could supplement with. Imagine my surprise when these were not just super easy and mega fast to make, but actually tasted divine :-). Go ahead and try for yourself! Ingredients; 150 grams almond flour 70 grams seeds – I used a mix of flaxseed, pumpkinseed and sunflower seeds this time 1,5 tbspn olive oil 1 sligtly whisked egg 2 tspns of dried herbs Heat your oven to 180 degrees C. Mix all the …

Winter

Frozen Water. Winter. That is what frozen water often represents to us. We see the crystal-covered, uneven surface of the ice taking shape as the temperatures drop and the mix of cold air and sparkling sunshine are working its magic. While the surface might be frozen, underneath it the water still flows, the fish are still swimming, the rocks on the bottom are still being shaped by the underwater currents. There is a stillness. A stillness which, when we sit down to listen to it, tells us to slow down, to embrace the darkness which comes in a little earlier every day, to light our candles and allow our attention to turn inwards. There is a yearning for warming, nurturing and nourishing foods. Foods which represents the holidays and festivities already present in our calendars this very season; pumpkin, squash, (sweet) potatoes, leafy greens such as kale and green cabbage, mushrooms, apples, pears… While I lived in The Netherlands I fell in love with one of the staple national foods available there at this time …

Salmon, on a bed of asparagus

It does not get a lot easier than this! Make a small portion for an entrée, or a larger portion for a main course. Filled to the brim with heart healthy Omega 3 fats, stacked with fibres, B vitamins, anti oxidants,quick, easy to make and yummy to taste all all words suited for this dish. Let´s get on with it! Ingredients for 4 people (entrée size); 600 gr of smoked or gravad salmon, in thin slices 300 gr fresh, green asparagus 75 gr parmesan cheese – if you are lactose intolerant , leave the parmesan out and substitute with roasted pine nuts fresh dill coarse black pepper lemon Allow the asparagus to boil in lightly salted water for about 3-4 minutes. Drape the salmon over the asparagus, squeeze a few drops of fresh lemon juice atop, add some freshly grated parmesan or roasted pine nuts, dress with the dill and black pepper. Enjoy!

Pumpkin Soup with ginger and leek

Yes it is January, and yes, Halloween is very far away. But, we still have pumpking lying around in the veggiebowl and it´s still good. So if you are in the same situation as us, don´t let it sit around much longer – try this easy, yummy, slightly spicy and of course very healthy soup! The reciepe is for 2 people. Ingredients 1 small pumpkin 2 cloves of fresh garlic, finely chopped a piece of fresh ginger, about thumbsize soy or oat milk or cream vegetable bouillon salt ´n pepper honey 1 thin leek, sliced in tiny little rings Here we go; Clean the pumpkin, slice it in half and remove the seeds. Cut the pumpkin in slices, peeling it as well if you´d like (it´s not necessary if you have given it a good scrub). Then you take the slices and cut these into small pieces. Peel and grate the ginger. Put the pumpkin, the ginger, the finely chopped garlic, bouillon and a pinch of salt in the pan. Add the soy or oat …

Quinoa, fennel and apple salad

With the winter weather sweeping us in asking for some coziness, this yummy, fast, easy and nutritious side dish really makes me feel nourished from head to toe. I hope you will enjoy it too! Ingredients, serving 4: 250 – 275 gr quinoa 2 fennel bulbs 2 apples, fresh or sweet in taste 100 gr dried cranberries 2 tbspns virgin olive oil 125 ml sour cream 1 lemon First cook the quinoa, drain it and let it cool off for about 10 minutes. If you have already cooked quinoa as left overs since another meal, this is the perfect time to use it. Cut the fennel bulbs in half and then slice then in really thin strips. Put some water in a pan, bring it to the boil and allow the fennel boil along for 2 minutes. Drain in a sif and rinse them under cold water to cool off. If you like your salad lukewarm you can skip this part. Slice the appel in quarters and remove the seeds. Then cut the rest of …

Stir fried pear and aubergine – a great side dish

This is something I never would have thought about trying to mix myself, so when I saw this recipe in one of the monthly AH Allerhande magazines I was intrigued and had to try it. Yummy it was, so hereby I of course have to share it with you all! And yes, it also had to meet the criteria of healthy for me to share it – so , don´t worry, get cooking! The recipe is originally for 4 persons as a side dish. Ingredients: 2 tbspns sesame seeds 1 aubergine 4 tbspns olive oil 0,5 tspn cinnamon 1 tspn cuminseed, pulverized 2 conference pears 1 lemon, brushed clean 1) start with roasting the seasame seeds in a dry frying pan on medium heat. Let them sit to cool off on a plate. 2)Cut the aubergine in approximately 1 cm small cubes. Heat the oil in a wok and stir fry the aubergine together with the cinnamon and the cumin seeds for about 6 minutes. 3) Cut the pears in quarters, remove the seeds and …

Mango salsa, yes!

I know it is in the middle of autumn, but somewhere on the globe the season is different and I just love this little “salsa”/side dish/salad too much not to share it with you guys right now. Plus for us here in the colder hemishpere at the moment, this yummy gem will provide us with enough immune boosting anti oxidants, vitamins and capsaicin to keep all those winter colds and coughs at bay. Not to mention all the additional benefits of the fresh herbs too , aiding digestion and more. Ingredients: 1 mango 1 mild chili pepper (if you´d like it hot, of course you get a hot chili pepper 🙂 ) 1 red capsicum 2 spring onions 3 tbspns chopped fresh mint 3 tbspns chopped fresh coriander 1 lime Slice the mango in small cubes and put it in a bowl. Rinse and chop the chili pepper, getting rid of all the seeds. Do the same with the capsicum. Clean and chop the spring onions. If you haven´t already, roughly chop the mint and …

Chimichurri

Chimi…what? That´s exactly what I was thinking the first time I heard this word. And when I saw a picture of this green sauce I thought “well, that´s just another version of pesto”. Oh, ignorance! Oh, unknowingness! Then I did taste it, and wow, I was sold! Where pesto is soft and has a hint of taste, chimichurri is vibrant, present and has freshness and attitude. Here´s one of my favorite versions: 0,75 dl of olive oil 0,75 dl balsamic vinegar 2 dl chopped, fresh parsley 1 tspn cayenne pepper 1 tspn salt Add all the ingredients to your mixer, or use a fork to mix it all up until it´s a gunk. Enjoy with grilled fish and vegetables for instance, or let me know what your new favourite combo is with the chimichurri!

Lentil hummus

I just love hummus. I can make it and eat it daily. It is yummy, fast, healthy and easy to make and it is a great way to make sure you get all the antioxidants and fibre you need in a day when you use it as a dip with some raw vegetables – think zucchini, different colour paprikas, cucumber, carrots, broccoli, cauliflower, baby corn… and more. Plus you get plenty of heart and skin healthy unsaturated fats with the nuts, seeds and / or oils you add when mixing the hummus. These also help the uptake of the fat soluble vitamins in your veg. Here´s a quick and easy way to make a lentil hummus: Ingredients: 3 dl boiled red lentils 2 tbspn  tahini (sesame paste) 2 dl cashew nuts 2 tbspn lemon juice 2 tbspn olive oil 3 tbspn water Pinch of salt If you’d like,  a clove of garlic (pressed) Run it all through your blender or use a mixer. The hummus stays fresh in your fridge for a full week. Enjoy!

Beet Soup

Last week we got a bag of smaller beets from the ecological farmer´s store as part of the weekly 8 euro veggie pack we pick up every Thursday. There were also some carrots in that pack and the rest we always have at home, so as I arrived home last night in the pouring rain after having biked back from teaching Tuesday evening yoga class l was so happy to smell warm soup boiling in the kitchen. As usual when Wouter cooks , it was yummy! Here is the recipe: 6 “regular size” beets 2 carrots 1 red onion 2 garlic cloves 1 celery stalk some fresh ginger Around 1 liter of vegetable stock Just peel and chop it all up, bring the stock to the boil and add all the veggies. Let it simmer for about 35-40 minutes, until all the veggies have gone tender. Add it to the blender – and hold the lid down, I didn´t and we had a very red kitchen in 0,003 seconds – and blend till it´s soft. …