tag:blogger.com,1999:blog-59075828333526749872024-03-14T04:02:08.555-07:00Along the Green Roadlinnea-mariahttp://www.blogger.com/profile/07378511815400433196noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-5907582833352674987.post-34730530097798382372015-05-12T11:28:00.000-07:002015-05-12T11:28:27.952-07:00The best soup in the world<div class="separator" style="clear: both; text-align: center;">
Well, hello there. It's been a while since I posted something. </div>
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Frankly I have been busy neglecting my health by working and studying. </div>
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But now spring has arrived and I have more time and energy to put on deliscious and healthy food.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAo4YVzbzEKDMfVm4jlxdmtFPFhAzDBf2Ni_dYNR7aX60F-NOZ5Y8_ZOfThb-Teb3VwEl9T_CEvOIUP4ijg3Z-ISZPlJdX_PaQ0PCAqfnfx42r1gkU1L3cpu5G_TJL6BLcKz3DDBQCsA_u/s1600/20150511_181123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAo4YVzbzEKDMfVm4jlxdmtFPFhAzDBf2Ni_dYNR7aX60F-NOZ5Y8_ZOfThb-Teb3VwEl9T_CEvOIUP4ijg3Z-ISZPlJdX_PaQ0PCAqfnfx42r1gkU1L3cpu5G_TJL6BLcKz3DDBQCsA_u/s400/20150511_181123.jpg" width="240" /></a></div>
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First harvest in the garden comes from weed, the nettles. Use gloves and a scissor to pick them, you surely know why. Nettles makes a perfect tasty and healthy soup, filled with vitamins and minerals.</div>
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<b>Nettle soup</b></div>
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Pick 3 L lightly packed nettles. Wash them in the sink with lots of water.</div>
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Boil a large pan with water and boil the nettles a few minutes.</div>
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Drain off the water, but save it to water the plants (great fertilizer)</div>
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Chop the nettles finely in a blender</div>
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Take the large pan and melt a large piece of butter (or coconut oil)</div>
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Whisk down 3 tablespoons of flour in the melted butter</div>
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Add 2-3 liters of boiling water while stirring</div>
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Add vegetable broth (3 chunks or 1 dl liquid)</div>
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Add the nettles and boil for 5 minutes</div>
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Give the soup some spices, pepper and chili</div>
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Eventually add salt.</div>
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Serve with egg halves</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVrsl4Sj0bALxoNWN7QYjs3qoP77B4iODmppmKMLNxAyQa2f5aE63a11hNYzfv_slhyphenhyphenydjpZnp46NzR5tFdckVHJiXeXGjdYw_W-5XSdJSaSXL8ukqqPVbXRXNcALt14kyf2X7NTOdLUzV/s1600/20150511_191214.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVrsl4Sj0bALxoNWN7QYjs3qoP77B4iODmppmKMLNxAyQa2f5aE63a11hNYzfv_slhyphenhyphenydjpZnp46NzR5tFdckVHJiXeXGjdYw_W-5XSdJSaSXL8ukqqPVbXRXNcALt14kyf2X7NTOdLUzV/s400/20150511_191214.jpg" width="400" /></a></div>
<br />linnea-mariahttp://www.blogger.com/profile/07378511815400433196noreply@blogger.com7tag:blogger.com,1999:blog-5907582833352674987.post-73788924801109830462014-10-01T11:06:00.000-07:002014-10-01T11:06:42.450-07:00Vegetable salt<div class="separator" style="clear: both; text-align: center;">
Hello there!</div>
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I miss a real herb garden. It's not that there's lack of space, the case is that I don't have the time to finish the building of it, a stone wall that will preserve the heat from the sun for the herbs to thrive. </div>
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In the garden I had before this one, I had a bed for my herbs and made a very tasty herb salt every year.</div>
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<a href="http://skillnadenstradgard.blogspot.se/2014/07/loksalt-med-blast.html">This blog</a> gave me the idea of making a salt of vegetable. It's in swedish, sadly for you foreign readers, but she has many great ideas about growing and cooking vegetables.</div>
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Anyhow, here's my version of veggie salt</div>
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1 onion</div>
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a couple of kale leaves</div>
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a bunch of tips from the sugar snaps</div>
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a grab of nasturtium leaves</div>
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A big bunch of basil leaves (the only herb)</div>
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two chilis (not the hot ones)</div>
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and a grab of maché lettuce</div>
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see photo below.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgUInXP_Tqkaj1i0RKLPmodQ4xf4co-k5BOg4IPVS3slDR_kVl5die1dPRndtOExpL9R1wrXmIf32aV9hknKLz7qbD_rwleDPqfa3qzu8_gH8DrvzHUKNUsFSmtua3HFPXh472TvIR8L2-/s1600/forveggiesalt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgUInXP_Tqkaj1i0RKLPmodQ4xf4co-k5BOg4IPVS3slDR_kVl5die1dPRndtOExpL9R1wrXmIf32aV9hknKLz7qbD_rwleDPqfa3qzu8_gH8DrvzHUKNUsFSmtua3HFPXh472TvIR8L2-/s1600/forveggiesalt.jpg" height="400" width="243" /></a></div>
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Mix all the ingredients above in a blender and pour 200 ml salt while still blending. The salt will absorb the juices and preserve the tastes of the greens.</div>
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Dry the salt in the owen with the door slightly open, the temperature should not be higher than 50 degrees Celsius. Store in nice glass jars.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGW0uxZIfX4lSOTilGanyfpsikNGQsm4ptma2RfDF5CCfwCE01vMVjZk8eC-zayYponSHzriFnjEFqllRJEPEkWT426zBXmXLxDqfriEmmmV8z_s8nl8pvyIN4LGIpZTVwu87PqkYeMLt6/s1600/salt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGW0uxZIfX4lSOTilGanyfpsikNGQsm4ptma2RfDF5CCfwCE01vMVjZk8eC-zayYponSHzriFnjEFqllRJEPEkWT426zBXmXLxDqfriEmmmV8z_s8nl8pvyIN4LGIpZTVwu87PqkYeMLt6/s1600/salt.jpg" height="400" width="265" /></a></div>
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This salt goes to everything and add a lovely taste to any dish. </div>
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linnea-mariahttp://www.blogger.com/profile/07378511815400433196noreply@blogger.com4tag:blogger.com,1999:blog-5907582833352674987.post-80717635637828259822014-09-19T12:44:00.002-07:002014-09-19T12:44:58.808-07:00Hot and sweet tomato marmalade<div class="separator" style="clear: both; text-align: center;">
It looks like two cans of sunshine and it's not far from the truth. This marmalade is easy peasy to make and you only need three ingredients to make it.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfFtTYGucDsABDTLSExlS94_S-Ytsa1M5NQUwTUAulyPFLmOqE87cJHiiNaGDW2RTn_jinbfa6gKz0K4JB4MibSfcWrKNQnB9y3qA_XJhf9tEzZ8-ciXySjZwfz4XNIaM62aNExIGqXO_w/s1600/tomatomarmalade.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfFtTYGucDsABDTLSExlS94_S-Ytsa1M5NQUwTUAulyPFLmOqE87cJHiiNaGDW2RTn_jinbfa6gKz0K4JB4MibSfcWrKNQnB9y3qA_XJhf9tEzZ8-ciXySjZwfz4XNIaM62aNExIGqXO_w/s1600/tomatomarmalade.jpg" height="400" width="243" /></a></div>
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First of all, you need tomatoes. This tomato is a Russian outdoor bush tomato. It is easy to grow in buckets and it gives you plenty of golden mild tasting tomatoes.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSzYeLlKltZ-Qn4Vh2_4HRiTtUeW3wPm1wl4BxH1Ixv14eSamD8wwfDizV7lUHolUy6E2VFBh37TcQGxFROCsFkHGFTAHMlEzXyeiyIPcZYDQFEn6klx67Sy8Ttvk2jO-Iz15jwfa53yyj/s1600/zarnitza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSzYeLlKltZ-Qn4Vh2_4HRiTtUeW3wPm1wl4BxH1Ixv14eSamD8wwfDizV7lUHolUy6E2VFBh37TcQGxFROCsFkHGFTAHMlEzXyeiyIPcZYDQFEn6klx67Sy8Ttvk2jO-Iz15jwfa53yyj/s1600/zarnitza.jpg" height="248" width="400" /></a></div>
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Then you need a chili fruit. Just one. This chili is not very hot so I used a large one. If you use a hot chili, use only half of the fruit. The red one at the bottom was picked for this marmalade to give it some red decorative dots.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiSagRjlHTh4lg4zjiQ0yBCOWTtI62rHRN67Q_xQOEeHHQ_VNl96KwLkdpiWIdC7-_E8vG7bc11tgOYKZ-Cju4WD8qxvUCSmwn75T9nvZJHIf7FiiZ9RM-GGO0DssWfGvXrJO4TvUxjmtF/s1600/chilli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiSagRjlHTh4lg4zjiQ0yBCOWTtI62rHRN67Q_xQOEeHHQ_VNl96KwLkdpiWIdC7-_E8vG7bc11tgOYKZ-Cju4WD8qxvUCSmwn75T9nvZJHIf7FiiZ9RM-GGO0DssWfGvXrJO4TvUxjmtF/s1600/chilli.jpg" height="400" width="242" /></a></div>
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Recipe</div>
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1 kg peeled yellow tomatoes cut to pieces</div>
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1kg sugar with pectine (marmalade and jam sugar)</div>
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1 chili fruit finely choped</div>
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Add everything in a saucepan and boil on medium heat until the tomatoes "falls apart". Remove carefully any foam and pour in clean cans. </div>
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I'm so happy for this years growing season. All my vegetables has been growing very successful this summer. Usually at least one wont thrive. The warm weather with watering everyday did the trick. Here's my bed with kidneybeans ready to be picked, enclosed by nasturtiums.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHqsDIzf_-p-OD4R3-nblcSwzKWY0q8GO578EHQphk9doIFJHQN8mLsGdHoEIM6poSjQ1sGWt8_KUIoQ8gq-unDst1JNH3lDesN3nP4W3gMGTrslTdpQdo4bEdsopkIglG5SeM1wUa1ilh/s1600/kidneybeans+and+flowers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHqsDIzf_-p-OD4R3-nblcSwzKWY0q8GO578EHQphk9doIFJHQN8mLsGdHoEIM6poSjQ1sGWt8_KUIoQ8gq-unDst1JNH3lDesN3nP4W3gMGTrslTdpQdo4bEdsopkIglG5SeM1wUa1ilh/s1600/kidneybeans+and+flowers.jpg" height="262" width="400" /></a></div>
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My sugar snaps has grown all the way up in the apple tree. It's over 2m height and still gives me crispy, sweet and stringless snaps. This is the best sort ever it is called English saber (but translated)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYBaZVM40dNqBAq-9njlfmKez4RGAU4BWKgQE85ShE62SsEkZlgI4-fWkkfENMmWh5mlTrgreuur1KAMeqddfg66QjWPWiBBsZ1ruMTWRxLiIoUpIwuLGHgw6rgIch7OZOAY9E3jQu7s4h/s1600/sugarsnaps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYBaZVM40dNqBAq-9njlfmKez4RGAU4BWKgQE85ShE62SsEkZlgI4-fWkkfENMmWh5mlTrgreuur1KAMeqddfg66QjWPWiBBsZ1ruMTWRxLiIoUpIwuLGHgw6rgIch7OZOAY9E3jQu7s4h/s1600/sugarsnaps.jpg" height="400" width="253" /></a></div>
This is how I treat my vegetable beds when the crops are harvested. I turn the tops and soil with a fork and mix it with grass clip.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3PEOaEvVQ56ybQd8H75cyV7vwSzRzybiodp_Tz3S6l6T57Lj9TxEr8gB9gdzOXxMWL9ZJIhCJnEbTi2okyOq5tRcsT8zpMrZHcbHkEFUCcR680YBwnb3f0bDpoATt4x6Y59eIInkb9b5k/s1600/veggiebed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3PEOaEvVQ56ybQd8H75cyV7vwSzRzybiodp_Tz3S6l6T57Lj9TxEr8gB9gdzOXxMWL9ZJIhCJnEbTi2okyOq5tRcsT8zpMrZHcbHkEFUCcR680YBwnb3f0bDpoATt4x6Y59eIInkb9b5k/s1600/veggiebed.jpg" height="236" width="400" /></a></div>
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Do you grow your own veggies? </div>
linnea-mariahttp://www.blogger.com/profile/07378511815400433196noreply@blogger.com4tag:blogger.com,1999:blog-5907582833352674987.post-55065621193535070782014-08-27T01:39:00.000-07:002014-08-27T01:39:55.308-07:00Taking care of the harvest<div class="separator" style="clear: both; text-align: center;">
It has been a great summer for my lemontree this year. I planted it in a huge pot and it growed wildly. I haven't seen any budding lemons though even if we got lots of flowers. Maybe it put all energy to grow branches and leaves. </div>
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Anyway the branches became to long so I cut a few off and put them in pots to see if there will be any new lemontrees. Wouldn't those become a great christmas gift or birthday present?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_IPRmqZsUkbI32adZd50NyYUVTIY9tHBtaEnM-LWO1tC1YBT9_ZAGZjplxnIuVE_TQI8Tbtqrc1s2iIaFOknMKExfGkgvVtJ82MMKAX_J8ffzZtw2EGbvdMnGa8NHP1VWLTVbppSbEYF/s1600/lemon+leaves.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_IPRmqZsUkbI32adZd50NyYUVTIY9tHBtaEnM-LWO1tC1YBT9_ZAGZjplxnIuVE_TQI8Tbtqrc1s2iIaFOknMKExfGkgvVtJ82MMKAX_J8ffzZtw2EGbvdMnGa8NHP1VWLTVbppSbEYF/s1600/lemon+leaves.jpg" height="400" width="257" /></a></div>
The leaves in front of the pots will be stored in the freezer. Yes these will be excellent for adding a hint of lime in a stew. You know you can buy those dried lime leafs in asian food stores? These are the same but when you put them fresh in the freezer you save all the essential oils for the stew. I get some clever ideas sometimes ;-)<br />
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Another clever idea when you get too many zucchinis. Chop them up and put them in the freezer. I chop them in slices and cubes. The slices are a great topping on a home made pizza.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNDMnvX_MlYhwFPKoWrvdYmUjqSdCb-2eA8CrT-RqXgtJTBfUAUrXA3IY9UPll93v-42qzHB8emM31wDuMLr9dZbLZjPXgujHnA-C1W-7WHP1bM33PvTWNW8Arefy-k7a5hMsx1pAB6FFE/s1600/squash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNDMnvX_MlYhwFPKoWrvdYmUjqSdCb-2eA8CrT-RqXgtJTBfUAUrXA3IY9UPll93v-42qzHB8emM31wDuMLr9dZbLZjPXgujHnA-C1W-7WHP1bM33PvTWNW8Arefy-k7a5hMsx1pAB6FFE/s1600/squash.jpg" height="225" width="400" /></a></div>
I don't buy much canned or frozen vegetables during the winter season when I grow and store the excess my own.<br />
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linnea-mariahttp://www.blogger.com/profile/07378511815400433196noreply@blogger.com3tag:blogger.com,1999:blog-5907582833352674987.post-58825447241483887612014-08-20T13:22:00.000-07:002014-08-20T13:22:05.357-07:00Tea blend<div class="separator" style="clear: both; text-align: center;">
Maybe a bit late for posting this. But if your garden is fresh still there is time to pick leaves for a tea blend.</div>
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Last years blend were only made of black currant leaves and raspberry leaves but this year I added rose leaves both flower and bush and flowers from red clover.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjSTDWqAINsrpTdyIT-UcguIZma3eg79W0NK7nkMEB2sFWOC4V9N44odAkRto8PPNStEN5Oe4cpjCVOKb4QQMNLePwJcmcjU_AWhDCs8LYOEYNsQdjBQ8pixF_OeaJ1BmCiEIWwJMyS16V/s1600/tealeaves.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjSTDWqAINsrpTdyIT-UcguIZma3eg79W0NK7nkMEB2sFWOC4V9N44odAkRto8PPNStEN5Oe4cpjCVOKb4QQMNLePwJcmcjU_AWhDCs8LYOEYNsQdjBQ8pixF_OeaJ1BmCiEIWwJMyS16V/s1600/tealeaves.jpg" height="240" width="400" /></a></div>
The leaves are poured over a oven tray with a parchment paper on. Let the leaves dry in room temperature on an airy space. Store the leaves in a tin can (not airtight). This will be my brew in the darkest months of winter when I need a sip of summer memories.linnea-mariahttp://www.blogger.com/profile/07378511815400433196noreply@blogger.com2tag:blogger.com,1999:blog-5907582833352674987.post-71944293036704316952014-08-08T02:10:00.000-07:002014-08-08T02:25:20.812-07:00C-vitamin rich black currant juice<div class="separator" style="clear: both; text-align: center;">
Another fluid post. As I don't get many berries this recipe is excellent for bringing out the best and most of the small amount. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMDNYFKU5TdCFPDXkMK2xxap_SY0L1ovVMruaGC0_gbvw5HsZyze6ynJxyXd8VPW89pFc0Tm8vXFGxFQWVGb-WIa-w4phu6w1xZi2wuQ4ck5dD6u84iBrOIP_ga3m9ptDyWdH60bEM25tC/s1600/20140729_175457.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMDNYFKU5TdCFPDXkMK2xxap_SY0L1ovVMruaGC0_gbvw5HsZyze6ynJxyXd8VPW89pFc0Tm8vXFGxFQWVGb-WIa-w4phu6w1xZi2wuQ4ck5dD6u84iBrOIP_ga3m9ptDyWdH60bEM25tC/s1600/20140729_175457.jpg" height="256" width="400" /></a></div>
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You get a ruby coloured drink when mixing 1:4.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7R1bhfVWK-IGdWFk9bmJ6tXSuYSXCR1rNJw8FSsV7FAZ_K6fnG-pR7dpRGJ_i1XV4EPSoFqUrr8au2SU9ASatD6Ik0CEdV34_9i_NwBd2WIuNaLvKMAdr0BIghDAx5DxZlGRP_Zk8GIY4/s1600/20140730_173456.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7R1bhfVWK-IGdWFk9bmJ6tXSuYSXCR1rNJw8FSsV7FAZ_K6fnG-pR7dpRGJ_i1XV4EPSoFqUrr8au2SU9ASatD6Ik0CEdV34_9i_NwBd2WIuNaLvKMAdr0BIghDAx5DxZlGRP_Zk8GIY4/s1600/20140730_173456.jpg" height="400" width="228" /></a></div>
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200 black currant leaves</div>
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1 L black currant berries</div>
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1 organic lemon in slices</div>
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600g sugar</div>
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2 L</div>
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Bring the water to boil with the sugar added. Pour the hot fluid over the rest of the ingredients, cover with a lit and let it stay in a cold place for 3 days. Strain and store in the freezer.</div>
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linnea-mariahttp://www.blogger.com/profile/07378511815400433196noreply@blogger.com1tag:blogger.com,1999:blog-5907582833352674987.post-35231481132551410892014-08-01T10:23:00.001-07:002014-08-01T10:23:29.784-07:00Cooling slushieI recently posted this refresher on my other blog. For you who don't read it I post it here as well because I can't recommend it enough to you. It is soo soothing at a hot day.<br />
A watermelon slushie. It's so easy and refreshing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGTNN0EhAjlLsHyhZ2TM6KdDJbbx00BBXSHEGspIq-UGnrC5fg2QoV2KGVNahPvaW68SqJZ8SwdsuF-Dvb8Px3avlHgvYioFVRLp6zrFYDr0USYUbDdZGqtdSZDvKo_c4exA5iUQ7qB5_b/s1600/20140729_172104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGTNN0EhAjlLsHyhZ2TM6KdDJbbx00BBXSHEGspIq-UGnrC5fg2QoV2KGVNahPvaW68SqJZ8SwdsuF-Dvb8Px3avlHgvYioFVRLp6zrFYDr0USYUbDdZGqtdSZDvKo_c4exA5iUQ7qB5_b/s1600/20140729_172104.jpg" height="640" width="424" /></a></div>
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<span style="text-align: center;">Cut watermelon in cubes, throw in a plastic bag and put it in the freezer. I buy whole melons and freeze the excess. If the cubes are deep frozen, let them soften for about half an hour. Put them in a blender and mix until you get a smooth slushie. If you like add water or soda.</span>linnea-mariahttp://www.blogger.com/profile/07378511815400433196noreply@blogger.com3tag:blogger.com,1999:blog-5907582833352674987.post-75011501695568199332014-07-29T12:27:00.000-07:002014-07-29T12:27:43.686-07:00Hot summer and zucchini harvestGosh, what a hot summer we had. It's so hot it's hard to keep the spirit up. Yesterday I was home with headache propably caused by the heat, sun and too little to drink. It's very important to drink and to eat something sweet and salty.<br />
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The positive thing though is that the veggies that thrive in this heat are giving lots of fruits, like zucchinis. I need to be inventive now. Zucchini can be boring, but the neutral taste gives you a wide range of flavours to combine it with. Today I made a frittata with basil sauce. Here's the recipe. Oh by the way. In this recipe you can gladly use those zucchinis that has grown too big.<br />
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Zucchini Frittata with basil sauce</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8TRJlUCzwTy0vo4qvZoq22Y5_B8SCmwa7-vdDdvQsRPoPeCpSNazXGjBbb58GtCp8wW4BUTvzUVQ1Z5c-J6Hx8ljFqk5zs_AQTFlOMMiyxNkVQAIPOmAwb0jqDOhTzMUKksaWqGoq7prO/s1600/20140729_181632.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8TRJlUCzwTy0vo4qvZoq22Y5_B8SCmwa7-vdDdvQsRPoPeCpSNazXGjBbb58GtCp8wW4BUTvzUVQ1Z5c-J6Hx8ljFqk5zs_AQTFlOMMiyxNkVQAIPOmAwb0jqDOhTzMUKksaWqGoq7prO/s1600/20140729_181632.jpg" height="406" width="640" /></a></div>
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<u>Frittata</u></div>
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2 large zucchinis</div>
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1 onion</div>
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4 eggs</div>
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1 hand full of sundried tomatoes</div>
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50 g of feta cheese</div>
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seasoning</div>
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Put the sundried tomatoes in a glass of water to soak (I took my home made tomatoes and those are hard). Grate the zucchinis and onion and put in a colander. Pour over some salt and toss around. Whisk the eggs in a bowl and season with your favourite spices. Chop the feta cheese and the drained sundried tomatoes in fine bits. Squeeze the juice out of the zucchini mix to get rid of some water and mix everything in the egg bowl. Fry in a pan on low heat with butter or oil, put on a lid for a while to cook the top of the frittata.</div>
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<u>Basil sauce</u></div>
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3 dl of sour cream</div>
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1 hand full of fresh basil leaves</div>
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1 garlic clove</div>
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salt and white pepper</div>
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Mix all the ingredients in a blender until you get a smooth light green liquid. This sauce works excellent with a salad or with roast beef, if you like. </div>
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linnea-mariahttp://www.blogger.com/profile/07378511815400433196noreply@blogger.com2tag:blogger.com,1999:blog-5907582833352674987.post-9374005174756831882014-02-23T10:24:00.001-08:002014-02-23T10:25:22.466-08:00A taste of summer<div class="separator" style="clear: both; text-align: center;">
We have reached that time of year when the season is somewhere between winter and spring. That time is very long here in sweden and can go on for abut two months. One day we have heavy snowstorm, another rain but we also have sunny days when the sun is warming our pale faces. </div>
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This time of year cause every one to long for spring and green grass. </div>
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Luckily, I have saved a bit of summer by drying black currant and raspberry leaves for tea. These leaves makes an excellent green tea.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoz8eNv5BrBdrBJEOJUELbf669RDCQA8xRv9xciC3zNL_OOXLZZ5vPI9liKSPl5OsR35L5KYi8dXDl9UOmojKdFo27mjUcpwUVp1ayJIPU-GpsXsCZhQA6CIrDvqMOYLjs8CaRsG2oxR9b/s1600/20140205_092149.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoz8eNv5BrBdrBJEOJUELbf669RDCQA8xRv9xciC3zNL_OOXLZZ5vPI9liKSPl5OsR35L5KYi8dXDl9UOmojKdFo27mjUcpwUVp1ayJIPU-GpsXsCZhQA6CIrDvqMOYLjs8CaRsG2oxR9b/s1600/20140205_092149.jpg" height="400" width="225" /></a></div>
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Pour nearly boiling water over a heap of leaves and let them soak for a few minutes. You can easily pick the soaked leaves up with a spoon.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5uSedA5lyT8ssYMZDtC-WrqAZPg1zhSwTurD6yBZgN6teK5t1OO2jH_Ejh-MscSosyJKwl2IZjI2Qf78HtgoBPr5UNXLr8aYtuOt2bbOggXxcoPb8kKX0mlkCjdC6AjYoNK_KB3acRiT6/s1600/20140205_092903.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5uSedA5lyT8ssYMZDtC-WrqAZPg1zhSwTurD6yBZgN6teK5t1OO2jH_Ejh-MscSosyJKwl2IZjI2Qf78HtgoBPr5UNXLr8aYtuOt2bbOggXxcoPb8kKX0mlkCjdC6AjYoNK_KB3acRiT6/s1600/20140205_092903.jpg" height="400" width="225" /></a></div>
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There you have it, a lovely and mild black currant flavoured green tea that fills you with a summer spirit.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtSsLTworhL_LvLVJGiXlEThlpd1FKJk7WeRBMNYz_Xreed0j7hl4ZaD3XbS0-resZ_sdaFxGPWnj0_tCXZlXss3s-W8NCcGuaau8zmOfMPCWsxDBJ__gg9-GVStJVWyfknbLrU6XsYYUF/s1600/20140205_093006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtSsLTworhL_LvLVJGiXlEThlpd1FKJk7WeRBMNYz_Xreed0j7hl4ZaD3XbS0-resZ_sdaFxGPWnj0_tCXZlXss3s-W8NCcGuaau8zmOfMPCWsxDBJ__gg9-GVStJVWyfknbLrU6XsYYUF/s1600/20140205_093006.jpg" height="225" width="400" /></a></div>
<br />linnea-mariahttp://www.blogger.com/profile/07378511815400433196noreply@blogger.com2tag:blogger.com,1999:blog-5907582833352674987.post-59850206965993025042014-02-14T06:40:00.000-08:002014-02-14T06:40:11.537-08:00Raw Valentine dessert: Mini chocolate and carob tartelettes and Vanilla pudding with cherry topping<span style="font-family: Trebuchet MS, sans-serif;">It's Valentines day!! Of course we should give our loved ones some care all the year around, but I think it's good to celebrate a day like this by giving some extra love. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">I wanted to make something special, a not too sweet treat with those ingredients that is conected with love; chocolate and cherries.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_zQc-kIxlk9CNY3cqA-p9S19iQ08B52WATyDCuj0gNbfZIjKA2NeLEwzBbkBHxhnO8ATW1QnnNIJKYHTheBXBMSHAO5u6uyoL9_F5qSQjXXNu9TdLJZr_r_oVJkC0pwlyI6Bwd7QI82Qn/s1600/20140214_145005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_zQc-kIxlk9CNY3cqA-p9S19iQ08B52WATyDCuj0gNbfZIjKA2NeLEwzBbkBHxhnO8ATW1QnnNIJKYHTheBXBMSHAO5u6uyoL9_F5qSQjXXNu9TdLJZr_r_oVJkC0pwlyI6Bwd7QI82Qn/s1600/20140214_145005.jpg" height="241" width="400" /></span></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;">This little tartelette is so deliscious. I wanted the crust to have a caramel taste by adding dates.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Crust for the tartelette, ingredients:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5 dates</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">0,5 dl oat</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 dle almond flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp raw coconut oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">0,5 dl sunflower seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mix all ingredients to a sticky paste, make sure that the dates are fully dispersed, I used a mortar to this step. Adjust the thickness of the crust by adding the almond flour to perfect stickyness.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Fill two small mini pie forms and push the dough against the walls. Put the forms in the freezer. If you have leftovers from this step, you can fill dates with the paste or roll balls in carob or cocoa powder.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibOKYpR0q3HSEknX-K50mpR4efNCdZWCAQ1WOJm0TfmoAicNq2vk2kYHcT0IKgaUK3KMuSQD4WfVUb2TjYF6DAp7T0sfGCps2rKGRwwtL7wMJz9IndEh2ISHJB1XIRTK8CIv_FUiM859Zp/s1600/20140214_140636.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibOKYpR0q3HSEknX-K50mpR4efNCdZWCAQ1WOJm0TfmoAicNq2vk2kYHcT0IKgaUK3KMuSQD4WfVUb2TjYF6DAp7T0sfGCps2rKGRwwtL7wMJz9IndEh2ISHJB1XIRTK8CIv_FUiM859Zp/s1600/20140214_140636.jpg" height="267" width="400" /></span></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;">Caramel and chocolate is a perfect match. If you don't have any cacao butter you can use only coconut oil, but that will give the tartelette a very strong coconut flavour.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Filling:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">20 g of Cacao butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tblsp of raw Coconut oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tblsp of Almond milk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">0,5 tsp Honey</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1,5 tsp Carob</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tsp Cacao</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">a pinch of seasalt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">The almond milk will make the filling a bit softer. Melt the butter and oil along with milk and honey on low heat. Pull the mixture of the heat and add carob and cacao and stir well. Add the pinch of seasalt. Oddly the seasalt makes the filling sweeter and enhance the chokolate taste.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS5aJKxoBjzQOF1xgyIb5RPiBP5U8votFtYkUppT19WAkSRUtjmYeBo8jObfOIFWjF8qAv5MRF_f1wElZOgsEoIm63EqSKkzwHgEEw9STOz5Wh9SkJpw51ghE0Sc5PYsHsyf9kjK3tQIr-/s1600/20140214_142606.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS5aJKxoBjzQOF1xgyIb5RPiBP5U8votFtYkUppT19WAkSRUtjmYeBo8jObfOIFWjF8qAv5MRF_f1wElZOgsEoIm63EqSKkzwHgEEw9STOz5Wh9SkJpw51ghE0Sc5PYsHsyf9kjK3tQIr-/s1600/20140214_142606.jpg" height="400" width="240" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Fill the crusts with the filling and put them back in the freezer to set. After half an hour put them in the fridge until serving. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Chia seeds are perfect to get that perfect pudding like thickness of a liquid. It looks weird but the non existing taste of the seeds makes them perfect for adding any flavour you like.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Vanilla pudding</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp of honey</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1,5 dl Almond milk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tblsp chia seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"> a pinch of vanilla powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Whisk everything together and whisk every 5th minute three to four times. Then pour the blend into your serving cup and store in the fridge until serving</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Cherry topping </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 dl Seedless Cherries (sour)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp honey</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">pinch of vanilla powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mix all the ingredients to a runny jam and stor in the fridge until serving</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCBQCjInwiEOgLKzwxgyLHvMpX4XWLBQjJ4dM9LFP96bIjVfUBtQRdgF-mpDmiTzAfmh4ZfE80LRJUoKuf0XwzAPVnlsKfHYqP46bF9HyUDVzu0_u6rgwsL0ofhL0yifTjiF9Ow3OcJhh_/s1600/20140214_135208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCBQCjInwiEOgLKzwxgyLHvMpX4XWLBQjJ4dM9LFP96bIjVfUBtQRdgF-mpDmiTzAfmh4ZfE80LRJUoKuf0XwzAPVnlsKfHYqP46bF9HyUDVzu0_u6rgwsL0ofhL0yifTjiF9Ow3OcJhh_/s1600/20140214_135208.jpg" height="255" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">When serving the pudding you can choose to pour the cherry jam over the pudding, or in small glasses and serve at the side.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCBQCjInwiEOgLKzwxgyLHvMpX4XWLBQjJ4dM9LFP96bIjVfUBtQRdgF-mpDmiTzAfmh4ZfE80LRJUoKuf0XwzAPVnlsKfHYqP46bF9HyUDVzu0_u6rgwsL0ofhL0yifTjiF9Ow3OcJhh_/s1600/20140214_135208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Note that each serve contains only 2,5 dates and 1tsp of honey, that's not much sugar if you compare what an ordinary dessert of this kind would contain. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Have a lovely Valentines day <3</span><br />
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Grey peas is a very old crop that the vikings grew as one of the daily grocery staples. It is filled with proteins and minerals. The pea is smaller than the usual pea and is patterned like a birds egg, very beautiful.<br />
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<b>Grey pea burgers</b><br />
serve 4<br />
3,5 dl grey peas or green lentils.<br />
0,5 dl small dried tomatoes, soaked in warm water<br />
fresh basil leaves ca 7<br />
1 garlic clove<br />
1 small onion<br />
1,5 tsp vegetal buillon powder<br />
1,5 b- yeast powder<br />
salt and pepper<br />
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<b>Baked vegetables</b><br />
Swedes, parsnip, potatoes, carrots in the amount for 4<br />
0,5 dl small dried tomatoes<br />
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<b>Avocado mayonaise</b><br />
2 ripe avocados<br />
0,5 dl rapeseed oil<br />
stenches of tabasco choose your own amount<br />
1 pressed lime<br />
salt and pepper<br />
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Soak the peas (or lentils) in plenty of water over the night. Boil the peas on low heat for 15 minutes.<br />
Peel the roots and chop in big chunks and bake them in the owen for 40 minutes in 200 degr C, with some ground pepper and rapeseed oil. Peel and chop the garlic and onion finely fry in a pan with a little oil on low heat. Strain the boiled peas pour in the mixer with the other ingredients and mix.<br />
Heat a frying pan with vegetable oil (rapeseed oil). Spoon up some pea mix and roll burgers and fry. Fry the burgers in quite a high temperature for a minute per side. If you fry too long the burger will be soft and falls very easily apart. Set the burgers aside on a serving plate and keep them warm.<br />
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Throw in the soaked dried tomatoes in the owen on top of the roots the remaining 6 minutes.<br />
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I didn't rinse the mixer from rests of pea mix, because I thought it just added some extra filling and spared me some time. Mix all the engredients for the mayonaise except the oil. Pour slowly the oil during mixing in the blender.<br />
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Hopefully the roots are baked and ready to be served with the burgers and the mayo.<br />
The burgers and the mayo can also be served like a hamburger between breads with some fresh salad. Hm, thats what I'll do next time and post a photo of it.<br />
I hope you'll try this recipe. My fellow who can be a bit picky with vegetables and loves meat, he loved this dish (the best dinner I have eaten for ages, he said).<br />
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I use cold pressed rapeseed oil because of it's perfect balance of fatty acids and it adds a mild nutty taste to the dishes.<br />
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Below is a photo of the flower of grey peas. It has a lovely two toned purple that changes colour after one day.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyuEc1zuf5sSr0Avbq-0dEWFWLYy6baCL8I-6h8I5N_tGTR-0UK-1olT5tqB40BBA9iBUM8nPbMp-H_yAwyNzgmUvE6wzFVeC3zwJRm0JkWC94EPAWLqUv3uU10UjqsjD17vNcQbOfP5q4/s1600/P7100349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyuEc1zuf5sSr0Avbq-0dEWFWLYy6baCL8I-6h8I5N_tGTR-0UK-1olT5tqB40BBA9iBUM8nPbMp-H_yAwyNzgmUvE6wzFVeC3zwJRm0JkWC94EPAWLqUv3uU10UjqsjD17vNcQbOfP5q4/s320/P7100349.JPG" width="320" /></a></div>
<br />linnea-mariahttp://www.blogger.com/profile/07378511815400433196noreply@blogger.com5tag:blogger.com,1999:blog-5907582833352674987.post-84483247726090950082013-10-18T04:38:00.000-07:002013-10-18T04:38:24.805-07:00Vegan and gluten free cookies<div class="separator" style="clear: both; text-align: center;">
This is a nice treat made of almond pulp and yellow pea flour. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMciR25kY_lmr7tq4x_-z4QbGvimvizkeFEAuPc3P1Bc-qBpwPJfkqbh1mssa-xV8H8XYoq79yWdm-JRs8v1-3lftsB2RbEC8MluDO6To-ocqKtKCXJ7uc5fSzeINWQyBEXAmh4YhnPi-p/s1600/PA183209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMciR25kY_lmr7tq4x_-z4QbGvimvizkeFEAuPc3P1Bc-qBpwPJfkqbh1mssa-xV8H8XYoq79yWdm-JRs8v1-3lftsB2RbEC8MluDO6To-ocqKtKCXJ7uc5fSzeINWQyBEXAmh4YhnPi-p/s400/PA183209.JPG" width="400" /></a></div>
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350 ml almond pulp</div>
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150 ml pea flour</div>
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1 tsp baking powder</div>
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mix these ingredients toghether in a bowl</div>
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carefully melt</div>
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100 gr coconut oil</div>
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add a large tbsp of honey to the melted coconut oil. And pour the mixture in the bowl and blend thouroughly to a soft dough. Add some chopped dried apricots. </div>
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Take a tbsp of dough and roll balls, put them on parchment paper and press them down. Bake the cookies in a owen preheated to 175 degrees C for 15 minutes. If the cookies feels moist. Lower the temperature and let them dry for another 15-20 minutes.</div>
linnea-mariahttp://www.blogger.com/profile/07378511815400433196noreply@blogger.com1tag:blogger.com,1999:blog-5907582833352674987.post-12655889385654545102013-09-27T05:18:00.001-07:002013-09-27T05:18:50.646-07:00Breakfast smoothie<div class="separator" style="clear: both; text-align: center;">
This is my breakfast for today. A banana chokolate smoothie.</div>
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2 dl homemade youghurt</div>
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1tsp cacao powder</div>
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3 dried apricots (eco)</div>
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1 peeled banana</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-tewQNY6zg3z-b6K_46lgeAKCjIX9QGUZwbl8LnKIjQCPTKAwHC1GretvVJUSDx9cR2v14xANgXfck0U5ze-bYutdE-894aKp4qaa_5Kz70XyGqcjyVByV6ZCt9S-JZoE8rHfv3x9JCwA/s1600/20130927_091316.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-tewQNY6zg3z-b6K_46lgeAKCjIX9QGUZwbl8LnKIjQCPTKAwHC1GretvVJUSDx9cR2v14xANgXfck0U5ze-bYutdE-894aKp4qaa_5Kz70XyGqcjyVByV6ZCt9S-JZoE8rHfv3x9JCwA/s320/20130927_091316.jpg" width="240" /></a></div>
Mix everything in the blender and drink. As I didn't put the apricot in water first there were some chunks left after mixing, but that gives just the smoothie another dimension.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge7EAU0s7Z3Amle6gs2P7o91UmESt_A2aZ92N1_e8n9rcBIFN97F6oj43UcT9mS_MKmtR-i6O2NEPr6_XUZADG1mX4IJ547NhoV8bGj6xw4Ui-mOe6TLMSpuw34Li-8GDKUPggIKlvu5tz/s1600/20130927_092207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge7EAU0s7Z3Amle6gs2P7o91UmESt_A2aZ92N1_e8n9rcBIFN97F6oj43UcT9mS_MKmtR-i6O2NEPr6_XUZADG1mX4IJ547NhoV8bGj6xw4Ui-mOe6TLMSpuw34Li-8GDKUPggIKlvu5tz/s320/20130927_092207.jpg" width="240" /></a></div>
The youghurt is homemade from milk with added bacteria from fit line. This batch were made just by taking 50 ml from the first batch added to the next. If you buy youghurt with living bacteria in the store you can do the same with that.<br />
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linnea-mariahttp://www.blogger.com/profile/07378511815400433196noreply@blogger.com1tag:blogger.com,1999:blog-5907582833352674987.post-42308229927121385352013-09-04T22:28:00.001-07:002013-09-04T22:28:51.006-07:00Juicing<div class="separator" style="clear: both; text-align: center;">
We didn't get a single apple last summer, it was so rainy and cold. This summer, on the other hand has been so sunny and warm and my appletrees are almost breaking of the weight of apples. A good thing is that the apples of my 3 trees doen't get ripen at the same time. I have three different sorts and they have different purposes.</div>
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I can highly recommend to juice the apples and store it in the freezer to get good summer vitamins during the whole winter.</div>
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It is important to rinse the apples first to get rid of bug and eventual dirt. Another note; I pick my apples from the trees, not the ground.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigcDY0OgE4MOBLFc7XsnCsFJOusMFG4HN2JPrXtzWRjv8TML_zctWcAyhLTj7oppgRPjKOlxOw75uY3gQxS-Tpjuj71t3OPtfNMO0Q6KUccgVwfs0Z6gF6UuONYpWfppphcE5ZTcaHIswB/s1600/20130818_200409.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigcDY0OgE4MOBLFc7XsnCsFJOusMFG4HN2JPrXtzWRjv8TML_zctWcAyhLTj7oppgRPjKOlxOw75uY3gQxS-Tpjuj71t3OPtfNMO0Q6KUccgVwfs0Z6gF6UuONYpWfppphcE5ZTcaHIswB/s320/20130818_200409.jpg" width="320" /></a></div>
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The apples doesn't need peeling, cut them in chunks and remove kernels and the little twig.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMexSlmB2-M8oPyWERmKR6ZrMku-OXw_cI7sGeXJ4cvJ2BV86kMxujc-Z2ci5de7iNQ2q-mNppuX9u7ExleEVGKfO4manLT9QhZAQgsFldg0Ye0D9Fm2EgGkmbj-AIfZKmctSCsvFCsku6/s1600/20130818_200420.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMexSlmB2-M8oPyWERmKR6ZrMku-OXw_cI7sGeXJ4cvJ2BV86kMxujc-Z2ci5de7iNQ2q-mNppuX9u7ExleEVGKfO4manLT9QhZAQgsFldg0Ye0D9Fm2EgGkmbj-AIfZKmctSCsvFCsku6/s320/20130818_200420.jpg" width="320" /></a></div>
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When juicing, you get a foam on top and sediment at the bottom of the can. Skim the juice and try to avoid the sediment when pouring up in bottles for the freezer. </div>
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For serving, you can add a third of water. I have to add a <u>little </u>sugar as well to get the children to drink.</div>
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My juicing machine looks like this, the brand is OBH Nordica. Waste comes out to the left and the juice in the can to the right. It is a bit limited when using. For example you need to stop adding apples and rinse the clogged strainer/separator every other minute.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8B8rHv4eajz0c4HF9xV50jJy26f3_DCcBzFw_7O8alE8E6Nh8nhCc5OXtTo1eUOxjosPXiIF1FIqtnHIQAFWAFUVSK238Cn1Gnrzdg72cznbpxRNJe2HEAWmSXYFhmiXALxH7jlFllKdt/s1600/P2023095.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8B8rHv4eajz0c4HF9xV50jJy26f3_DCcBzFw_7O8alE8E6Nh8nhCc5OXtTo1eUOxjosPXiIF1FIqtnHIQAFWAFUVSK238Cn1Gnrzdg72cznbpxRNJe2HEAWmSXYFhmiXALxH7jlFllKdt/s320/P2023095.jpg" width="319" /></a></div>
If you don't own a juicer or can afford one, at least here in Sweden, there are farms that have juice presses where you can leave your apples to get juice in return for a fair price.<br />
I'ts a huge problem here (well for me) were people don't bother to take care of all the fruit but they buy their juice and jam in the store instead, weird or what?linnea-mariahttp://www.blogger.com/profile/07378511815400433196noreply@blogger.com3tag:blogger.com,1999:blog-5907582833352674987.post-5386716199624701832013-08-29T11:15:00.001-07:002013-08-29T11:15:23.857-07:00Todays Green smoothie<div class="separator" style="clear: both; text-align: center;">
Todays green smoothie comes entirely from the garden. The apples are ripen and the rest, sallad, kale and sugarsnaps has been harvested for a while.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6shoq1XbXtKyiCfxv_U4Qaz9SWH7aDrMyhz7L-vqCsKyeCpqjLZu5CXVRwk0uLicChXEs9UzXF0nJiTADXmb-s-qxvWttOFBYvO075vG18UirSTQKfblKrnfNPIiK2VdaBZdf28NI_a7P/s1600/20130818_192945.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6shoq1XbXtKyiCfxv_U4Qaz9SWH7aDrMyhz7L-vqCsKyeCpqjLZu5CXVRwk0uLicChXEs9UzXF0nJiTADXmb-s-qxvWttOFBYvO075vG18UirSTQKfblKrnfNPIiK2VdaBZdf28NI_a7P/s320/20130818_192945.jpg" width="240" /></a></div>
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The ingredients on the tray gives two small bottles of green smoothie</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikQdZYHqp5a7WLn3Y9uFF4kYActnoA8z0oweH6kAtHWHb74OmN4MZIp8A9W7qLU07HUTMCWk1hZVK8lia6sMxBr9FIyaZJpGQ0Cu70WvgVepHxmiBno9EkMc392ux7OTw7niu4gAhlkfYw/s1600/20130818_212034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikQdZYHqp5a7WLn3Y9uFF4kYActnoA8z0oweH6kAtHWHb74OmN4MZIp8A9W7qLU07HUTMCWk1hZVK8lia6sMxBr9FIyaZJpGQ0Cu70WvgVepHxmiBno9EkMc392ux7OTw7niu4gAhlkfYw/s320/20130818_212034.jpg" width="240" /></a></div>
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Here's a little snapshot of the next years crop. Broad beans, blue peas, sugar snaps and grey peas. It is very easy to harvest and save peas and beans to sow.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVFGhaF7dXA4A1jdmEgbgeU9tD6hGEuBaGGkOHiRaVNZxty-3kPl3HIy-hrVbXbm47L44KexBLu3lNboBzWdyg0OZEibXIEglkm5KQ-VPzxVgu9RxULDljfNi7BB96xUH7iIGBUsLTr4ls/s1600/20130824_133205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVFGhaF7dXA4A1jdmEgbgeU9tD6hGEuBaGGkOHiRaVNZxty-3kPl3HIy-hrVbXbm47L44KexBLu3lNboBzWdyg0OZEibXIEglkm5KQ-VPzxVgu9RxULDljfNi7BB96xUH7iIGBUsLTr4ls/s320/20130824_133205.jpg" width="320" /></a></div>
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linnea-mariahttp://www.blogger.com/profile/07378511815400433196noreply@blogger.com1tag:blogger.com,1999:blog-5907582833352674987.post-17491262789495929412013-07-30T10:48:00.000-07:002013-07-30T10:48:44.670-07:00Grow your own "bamboo" sticks<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">Ok, it's not exactly bamboo sticks. It's rather the function of them I describe. The candy smelling, white blooming bush; schersmin. I have one in my garden and every spring, a few stems are dead (while new ones sprouting). These dead ones are perfekt as growing support, straight, sturdy and long lasting. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96MVo2BLd_WeGP1eDEQTpsSwbP7h31PelRf4Ba3snKRIV1higCdfXQ6E7skQCjGoTEJtp5Qkw66Ie-3Vf1s2l9HEAYZDj_bkylB9SppEkhdtMCCm86rslGJs6vx_-ZCbXkdoZjt_mlPKF/s1600/20130726_183421.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96MVo2BLd_WeGP1eDEQTpsSwbP7h31PelRf4Ba3snKRIV1higCdfXQ6E7skQCjGoTEJtp5Qkw66Ie-3Vf1s2l9HEAYZDj_bkylB9SppEkhdtMCCm86rslGJs6vx_-ZCbXkdoZjt_mlPKF/s320/20130726_183421.jpg" width="240" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">This is how my borlotto lingua beans looks with the stems as support. During the winter they are stored outdoors leaning against a wall and holds the next growingseasons without breaking.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLs1mVZkUWUgtGgrwlPmg84VtnLDhjoHJ3PD1ne9oX9AhILkXymTnY2JdXs87Tjsb4KfRrVnHAoppncEIJr56f1fGAitzv8laBVNBkoxXhzUAEjYnPWh0H5tgoBTFKMdPf-5WH1ZfVGDN1/s1600/20130726_183442.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLs1mVZkUWUgtGgrwlPmg84VtnLDhjoHJ3PD1ne9oX9AhILkXymTnY2JdXs87Tjsb4KfRrVnHAoppncEIJr56f1fGAitzv8laBVNBkoxXhzUAEjYnPWh0H5tgoBTFKMdPf-5WH1ZfVGDN1/s320/20130726_183442.jpg" width="240" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> Picture of the lunch, squash, salad, leaves from celeriak, radish, onion tops and pesto of dill.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJ3BFZ_i-kHHEogjr8m0i8Luh0Yf1RWXDLWo_lWhXafiTgCNqQ0ciHkG10EzoeP8oeT5r3Hmdl25UH8Pgt9AsRzafXVkJVyFU4PywnmgGz0nIm9l09jEv4yQVvUHTWErmn4MbPePndvzt/s1600/20130726_145802.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJ3BFZ_i-kHHEogjr8m0i8Luh0Yf1RWXDLWo_lWhXafiTgCNqQ0ciHkG10EzoeP8oeT5r3Hmdl25UH8Pgt9AsRzafXVkJVyFU4PywnmgGz0nIm9l09jEv4yQVvUHTWErmn4MbPePndvzt/s320/20130726_145802.jpg" width="320" /></span></a></div>
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linnea-mariahttp://www.blogger.com/profile/07378511815400433196noreply@blogger.com4tag:blogger.com,1999:blog-5907582833352674987.post-16516077173574827432013-05-17T12:04:00.000-07:002013-05-17T12:04:04.294-07:00Different containers for growing seeds<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">It's time for growing vegetables. As many vegetables are sensible for the frost nights of the north they need to start the season indoors or in a green house. If you have a large vegetable garden you need lots of pots for the seeds. But with a bit of fantasy these pots can be almost for free. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">With a pot maker you can make pots out of news paper. These are perfect for plants that you don't need new pots along the indoor growing. Here are some pots with sweet corn. The paper pots stands on a plastic tray for minced meat.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEqz4-44zZKeWGiCFqEOrVBfauK_mOyA3rr0YrNL1nq2NF_cVb3MhLqtreiNlaH9_-ct9C15Hm-dwdmSww2t4ajt0u3oa4bU8rBwrfzrEQkyWAc2YzxgX7jFtS7bfUTaOTgHhWK_CivRsI/s1600/P5163139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEqz4-44zZKeWGiCFqEOrVBfauK_mOyA3rr0YrNL1nq2NF_cVb3MhLqtreiNlaH9_-ct9C15Hm-dwdmSww2t4ajt0u3oa4bU8rBwrfzrEQkyWAc2YzxgX7jFtS7bfUTaOTgHhWK_CivRsI/s320/P5163139.jpg" width="240" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">A tray for lego bits, actually Legos Christmas calendar with 24 boxes is another clever solution. I grow suedes in this tray . </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyaBgrLKshYX9zaioAp3wfYkrLAzLDfrR9Alb-xxExCCKQNanXd8jZ8EX84r6i3ExkxU3gHINI8JezhmR1SXMONmi9WIQ5NKear-qBCoIeSygGooNDyFGZzuvEzD4O5dv8zkcXNBUcI68S/s1600/P5163140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyaBgrLKshYX9zaioAp3wfYkrLAzLDfrR9Alb-xxExCCKQNanXd8jZ8EX84r6i3ExkxU3gHINI8JezhmR1SXMONmi9WIQ5NKear-qBCoIeSygGooNDyFGZzuvEzD4O5dv8zkcXNBUcI68S/s320/P5163140.jpg" width="320" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">All my kaleplants have problems with earth bugs. They are completely invisible so it took time until I realised why all my seedlings died. To protect the kale plants, you need a moist air. Plastic containers for baby tomatoes are perfect little green houses. They will keep the air moist.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPROtbL7xrvhOkvfxKMN1wiM_RjQiF1wIKNSm4jPzr-8b1ZRZ-JSBF55tE3LTAudLlxlgb18WhxFXCuCMfUqyEJeXgHm7tM0wMxBciIR6Dy2vgguGDcBH93AHVZom5wBADugfiHYnVHmhN/s1600/P5163141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPROtbL7xrvhOkvfxKMN1wiM_RjQiF1wIKNSm4jPzr-8b1ZRZ-JSBF55tE3LTAudLlxlgb18WhxFXCuCMfUqyEJeXgHm7tM0wMxBciIR6Dy2vgguGDcBH93AHVZom5wBADugfiHYnVHmhN/s320/P5163141.jpg" width="320" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">This is how it looks under the lid.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRgPYloXjktp7AJC6lGxxzE93AlFUlABZTZAY1mW4y2iTPguIRH1tHzD1SyZDTYtOuzPiS6yyQ-vUPvyYRcXxfUs16KXPhSJQLmeZi-J3uR3jUC5guMpRFiB8axduRyQJgPVEcz3Ovg7YH/s1600/P5163142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRgPYloXjktp7AJC6lGxxzE93AlFUlABZTZAY1mW4y2iTPguIRH1tHzD1SyZDTYtOuzPiS6yyQ-vUPvyYRcXxfUs16KXPhSJQLmeZi-J3uR3jUC5guMpRFiB8axduRyQJgPVEcz3Ovg7YH/s320/P5163142.jpg" width="320" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">To be continued ;)</span></div>
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linnea-mariahttp://www.blogger.com/profile/07378511815400433196noreply@blogger.com3tag:blogger.com,1999:blog-5907582833352674987.post-1596484784235075122013-03-23T15:33:00.000-07:002013-03-23T15:33:06.782-07:00Blood orange<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">I highly recommend you to buy fruits and vegetables depending of the season. Right now it's the season for buying the Italian blood oranges. They are sold cheap in nets right now.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid9gwn198voiI4bm1FZFLE93gMq0e9-uF_HARdv7QXaYDJqsYqDDtU3r2e0XWlG6btlcfsNsGohp6N0P0jX9KvFuHjOG8GfO_6GbMejTcuiwCP0mu7WrOUCd0AIBlm8Fa8ULvP7Jc_ykoV/s1600/bloodorange.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid9gwn198voiI4bm1FZFLE93gMq0e9-uF_HARdv7QXaYDJqsYqDDtU3r2e0XWlG6btlcfsNsGohp6N0P0jX9KvFuHjOG8GfO_6GbMejTcuiwCP0mu7WrOUCd0AIBlm8Fa8ULvP7Jc_ykoV/s400/bloodorange.jpg" width="400" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">These oranges are actually ordinary oranges. What makes them red in the meat and peel is the temperature differences between cold frosty late winter nights and warm days. The red colour is antocyanin an antioxidant good for your immune system. So beat the winter flu with a glass of fresh pressed blood orange.</span>linnea-mariahttp://www.blogger.com/profile/07378511815400433196noreply@blogger.com5tag:blogger.com,1999:blog-5907582833352674987.post-87296600913344534582013-03-03T10:05:00.001-08:002013-03-03T10:05:37.987-08:00Weird looking porridge<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">Chia seeds looks so weird, they reminds of small insects eggs with a grey brown crackled surface, and they taste nothing.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">If we think a little positive about this; the benefit of something that tastes nothing is that you can combine with ingredients that taste lovely as they are.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">If you put them in water, the chia seeds swells and form a clear gel around the seeds. That makes them look even spookier. The benefits of this seed is that it contains lots of omega 3 oils and is high in proteins and lots of other nutrients.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIQybAp50LsMnyhplQ9AOLUZk6WoYalOdkxe3RkkAF4NcZSMUnJq__oIxCVWVv9mzwGa4oXql_fTPVGyRsT1htDDzAbLzE4WxQUwB3rxSdpRChwYO3uxNEBk0k9mfetkWD-5_l1HsOklE-/s1600/20130202_111531_Bob_Clean_Clean.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIQybAp50LsMnyhplQ9AOLUZk6WoYalOdkxe3RkkAF4NcZSMUnJq__oIxCVWVv9mzwGa4oXql_fTPVGyRsT1htDDzAbLzE4WxQUwB3rxSdpRChwYO3uxNEBk0k9mfetkWD-5_l1HsOklE-/s400/20130202_111531_Bob_Clean_Clean.jpg" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">To get a tasty porridge I top it (hide the weird seeds) with sliced bananas, coconut flakes and pumkinseeds, yum.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Easy peasy porridge</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp of chia seeds</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">100 ml water</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">mix it in your porridge bowl and keep it in the fridge over night. In the morning the porridge is ready to eat. Just add a little salt to it if you like and serve with different toppings</span></div>
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linnea-mariahttp://www.blogger.com/profile/07378511815400433196noreply@blogger.com0tag:blogger.com,1999:blog-5907582833352674987.post-68728715415849071322013-02-25T11:24:00.000-08:002013-02-26T14:14:17.551-08:00Irresistable spread <span style="font-family: Trebuchet MS, sans-serif;">Those mornings you feel for something heavier or those times when you need a snack, a seed cracker with almond butter is a tasty choice. When I heard about almond butter I googled lots of recipes and found out how easy it is to make. And as many people are allergic to nuts and peanuts (like one in our family) this is a good replacement for peanutbutter.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Almond butter</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Roast the almonds 300ml in a hot frying pan. I think its better to roast them quickly than on low temperature and slow. If you wan't to go completely raw, skip this step.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pour the almonds in your food processor and start the engine.........</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">......Use a good portion of patience here........</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">At first it looks like grated almonds but as you continue the almonds will turn to a more heavy dough. Continue to mix until you get a creamy spread, add a little salt and there you have a spread full of energy.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9zJA-Qly7CRjwdlBbbUYsio3xuEFFrp3yya-MXjGCmjjfARJgSuZ2t1kLOE8Wny7Wvb5XmgPrtFle0A-4a1ldF0xSkPAFk-solmH0su7dPBuwgf-4XktApA45QZaIOGqCfTGyPkf_0CGu/s1600/P2013082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9zJA-Qly7CRjwdlBbbUYsio3xuEFFrp3yya-MXjGCmjjfARJgSuZ2t1kLOE8Wny7Wvb5XmgPrtFle0A-4a1ldF0xSkPAFk-solmH0su7dPBuwgf-4XktApA45QZaIOGqCfTGyPkf_0CGu/s400/P2013082.jpg" width="400" /></span></i></a></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">The allergic son has looked at his bigbrothers nutella spread with envy. With this spread you can make something similar, almost exactly in taste. Add honey, cacao, and vanilla powder. Be careful about the cacao the taste of the spread is already quite strong. If it gets to thick, add some sunflower oil to the spread. </span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqGpQ-KYIC09eJW_uyab2iJijpmf2a6dlYOBNXu8wSVyeQzFqKMOOxgbwjhxZ619YjbbTDC5NU66HVO3eKMfMsDKNJglUxWZm1U6wWPjfzPVOwf-oYh207kwdWC_wQ31km_zDe3tr2L_qg/s1600/P2013083.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqGpQ-KYIC09eJW_uyab2iJijpmf2a6dlYOBNXu8wSVyeQzFqKMOOxgbwjhxZ619YjbbTDC5NU66HVO3eKMfMsDKNJglUxWZm1U6wWPjfzPVOwf-oYh207kwdWC_wQ31km_zDe3tr2L_qg/s400/P2013083.jpg" width="400" /></span></i></a></div>
<i><span style="font-family: Trebuchet MS, sans-serif;">Both the almond spread and the fake nutella is full of calories so it's not a daily treat ;)</span></i>linnea-mariahttp://www.blogger.com/profile/07378511815400433196noreply@blogger.com4tag:blogger.com,1999:blog-5907582833352674987.post-43587989449663768672013-02-20T05:14:00.000-08:002013-02-20T05:14:14.533-08:00Buck wheat crunch<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">I know, it's strange I tend to post a lot of breakfast recipes. I'm such a novis in this raw food thing and haven't found out any dinner recipes yet, well nothing to write about, or take pictures of. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">These crunchies are perfect for a little heavier breakfast, served with light almondmilk or just as little energy snacks. I have a jar with these to snack on at my office table. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The perfect thing with this recipe is that you reuse your waste, from almond milk and your juicer.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Vbe3Ns7HbYPwIKa40V0qnJISa2dlA0fCUtRNblZgagHk3PlWlq_LPM_EO4da9KcEytGxCP34RTQcb6kboyWGWJmpDfE4LU09gXcd90anTDv0umLAxWAUgzcM6Sromx9P4nzKbGxzykDv/s1600/P2033108.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Vbe3Ns7HbYPwIKa40V0qnJISa2dlA0fCUtRNblZgagHk3PlWlq_LPM_EO4da9KcEytGxCP34RTQcb6kboyWGWJmpDfE4LU09gXcd90anTDv0umLAxWAUgzcM6Sromx9P4nzKbGxzykDv/s400/P2033108.jpg" width="400" /></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Buck weat crunch</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 dl of apple pulp from the juicer (this is the pulp that you get when making applejuice, the pulp is without the seed house)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlXHs3bLzxhnOLgMNzMdgLd84hMmqAEl1iIPcU4WjrK-upRYmMHxTiAp8T4pjd0pmAHOttBo_X3vzzPKvQvnQVHGQhqx5FLOYVj4orT4fjoqU9jF_GJ0aVRJV80VxX7-CS0jxvL3jqplga/s1600/P2023102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlXHs3bLzxhnOLgMNzMdgLd84hMmqAEl1iIPcU4WjrK-upRYmMHxTiAp8T4pjd0pmAHOttBo_X3vzzPKvQvnQVHGQhqx5FLOYVj4orT4fjoqU9jF_GJ0aVRJV80VxX7-CS0jxvL3jqplga/s400/P2023102.jpg" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 dl pulp from almond milk (see picture below)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">10 organic dried apricots, soaked in water over night</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1,5 dl buchwheat, soaked in water over night (eventually dried in the oven or dehydrator)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGJL0YMenuq5MHMmVtLAYM7OvZXoLPCPeyfvDykA8VcfJ28Usl7dgvFfxxJL8SlgLys3XzWqlE0K699mCbwx0XEqGwUTbIGMaokePHrQ6DrtK8r2gCdkKNhA6-UuPT7IyFMcN4ODu5t7SW/s1600/P2023097.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGJL0YMenuq5MHMmVtLAYM7OvZXoLPCPeyfvDykA8VcfJ28Usl7dgvFfxxJL8SlgLys3XzWqlE0K699mCbwx0XEqGwUTbIGMaokePHrQ6DrtK8r2gCdkKNhA6-UuPT7IyFMcN4ODu5t7SW/s400/P2023097.jpg" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> 1 hand full of grated coconut </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 hand full of sunflower seeds</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 hand full of pumpkin seeds</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp of raw coconut oil.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mix the apricots with a little of the soaking water. Pour it into a mixing bowl and add all the other ingredients. Mix all ingredients carefully until fully blended. You can also use a dough blender in this step.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pour the mix over a baking sheet (teflex) and dry it in the oven under 50 degrees Celsius. Use the fan in the oven and open the oven door even now and then to let the moist out. Stir around a little. It will take 8-10 hours depending how wet it is and the oven. Store the crunch in a paperbag.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">If you don't have time to use the pulp immediately you can store it in the freezer.</span></div>
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linnea-mariahttp://www.blogger.com/profile/07378511815400433196noreply@blogger.com0tag:blogger.com,1999:blog-5907582833352674987.post-57399801654127921322013-02-09T00:10:00.004-08:002013-02-09T00:10:50.304-08:00Friday evening dinner<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">Our supermarket has started a campain to make their customers to eat more vegetables. I think this is a excellent thing. They promote fruits and vegetables of the season and often sell for lower prices. When I walk past the sweet potatoes I couldn't resist them. In a second, the dinner plan was set.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Roasted sweet potatoes and hot salsa</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnu256w-CS_mEp-oqNfDk8wdYvj-bh3vwlasosCOrqZODP8psVg_lGLQ65KUxZ9T3A90LCMnje-OAYfYVEk533JC_xcO-6q08O2D_Phnm5tC7MNg5Q1_dCXaHHx1eLlx_soONe9LJPT5uB/s1600/P2013091.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnu256w-CS_mEp-oqNfDk8wdYvj-bh3vwlasosCOrqZODP8psVg_lGLQ65KUxZ9T3A90LCMnje-OAYfYVEk533JC_xcO-6q08O2D_Phnm5tC7MNg5Q1_dCXaHHx1eLlx_soONe9LJPT5uB/s400/P2013091.jpg" width="400" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Preheat the oven to 250 degrees C. Peel the sweet potato and cut into wedges. Pour them in a oven pan and add a tsp of coconut oil and Tbs of sunflower oil. sprinkle sea salt and ground some pepper over them before you roast them in the oven. 30 minutes is enough because they get squishy very easily.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The salsa is made of 3 finely chopped tomatoes, 1 finely chopped onion, 3 mashed and finely chopped garlic cloves, a half finely chopped red bell pepper. The green herb is fresh chopped chervil (a good replacement for those who doesn't like coriander). Blend all ingredients in a bowl and season with himalayan salt, chili flakes and ground black pepper.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">For the meat eaters I served grilled chicken filets with lots of barbecue seasoning on top.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Serve with a green salad.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Note: Sweet potato is literally a sweet potato, it contains 10 times more sugar than potato so if you would like to cut down on carbs, this is not a choice for you. </span>linnea-mariahttp://www.blogger.com/profile/07378511815400433196noreply@blogger.com2tag:blogger.com,1999:blog-5907582833352674987.post-15073811470734639042013-02-05T10:55:00.002-08:002013-02-05T10:55:46.852-08:00Green smoothie post<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><i>So how about three apples, one banana, a lemon, a huge plate of greens for breakfast. Does it seems too much to eat? That is an example of what I eat for breakfast in the form of a smoothie. I know the internet is flowing over with those green smoothies and about the benefits of them.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDCAi3RuwtQNzx9yrPsjG7rRcjxGdCNaft14zUExdvUGhSZJ9Udf83bnEiL51jfBDbf0ihlf-O9x_Bipqgd5VTOHkISJ8XlFQmN61uArVUU_3EAbGCGBjzOwjZOczZbYo4d7XsV0V2B0ln/s1600/P2023100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><i><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDCAi3RuwtQNzx9yrPsjG7rRcjxGdCNaft14zUExdvUGhSZJ9Udf83bnEiL51jfBDbf0ihlf-O9x_Bipqgd5VTOHkISJ8XlFQmN61uArVUU_3EAbGCGBjzOwjZOczZbYo4d7XsV0V2B0ln/s320/P2023100.jpg" width="226" /></i></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>So for those who thinks, oh another green smoothie post, you can stop reading now and wait for next post ;)</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Our old family relic, the starmix from the 50's is still running strong. The pitcher holds about 1 liter and I pack it loosely with baby spinach leaves and maché sallat.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC5zeqWion7lVoLNBr_2PjjXfMT9oZgUk0hm3fZoWCPH1lAVOb2bSn11WxBtJPLbfopyqV71ObNPNMGpS0Lx09JWd0Wk09BvsDVWqfvti1r9BKcZWgrhsT9eTssIlTyMzN2m8T4PJGPsGp/s1600/P2023098.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><i><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC5zeqWion7lVoLNBr_2PjjXfMT9oZgUk0hm3fZoWCPH1lAVOb2bSn11WxBtJPLbfopyqV71ObNPNMGpS0Lx09JWd0Wk09BvsDVWqfvti1r9BKcZWgrhsT9eTssIlTyMzN2m8T4PJGPsGp/s320/P2023098.jpg" width="320" /></i></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Three apples are chopped in pieces with the stem and seed house removed. I press these in my juicer and receive a large glass of fresh apple juice. One lemon is pressed + a bunch of chervil is also added.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii1sE2h0T7LLgnT7bNaAzf_DoRHFIhZaQIjDz1AL34pw1B-v01kVyHI8x3XgWnQ_MyRrMVvJK35X-86CiYBf2EHbeV2GUTGDjS1iju0owo77N01M7CS6RHn75EsBOs5FJxX8cbw0TFz95X/s1600/P2023099.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><i><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii1sE2h0T7LLgnT7bNaAzf_DoRHFIhZaQIjDz1AL34pw1B-v01kVyHI8x3XgWnQ_MyRrMVvJK35X-86CiYBf2EHbeV2GUTGDjS1iju0owo77N01M7CS6RHn75EsBOs5FJxX8cbw0TFz95X/s320/P2023099.jpg" width="320" /></i></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><i> After mixing all the ingredients in the mixer I get half a litre of green thick and chunky smoothie. I fill my 250ml glass containers all the way up to keep the smoothie fresh. If there is space left, just add water. In this way I can make it the day before and drink it at work the morning after.</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLt4Sb1Rt_RBzf0Ezt15yn9CCL8yBX8B-2qCgPnKVAEOtzNyFMigVkEaRg2F7vukhY4rF-J1uZyVV-kbMHAVk09VH3b9PHLwO9SDlsT-sNQB4E1we-izfat8TfU5hLpq9R0N0yl55eDKsL/s1600/P2023101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><i><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLt4Sb1Rt_RBzf0Ezt15yn9CCL8yBX8B-2qCgPnKVAEOtzNyFMigVkEaRg2F7vukhY4rF-J1uZyVV-kbMHAVk09VH3b9PHLwO9SDlsT-sNQB4E1we-izfat8TfU5hLpq9R0N0yl55eDKsL/s320/P2023101.jpg" width="251" /></i></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><i>The only limit for a green smoothie is your own imagination. Add wich fruits and leafs you like and make your own favourite.</i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i>NOTE: At first when I drank the green smoothie I got a terrible headache. The trick is to drink and chew for a long time and not starting the day with the smoothie until you have been up and running for a while. Don't forget to drink plenty of water as well.</i></span>linnea-mariahttp://www.blogger.com/profile/07378511815400433196noreply@blogger.com2tag:blogger.com,1999:blog-5907582833352674987.post-14284142461577603572013-01-28T10:57:00.000-08:002013-01-28T10:57:00.666-08:00Broccoli sprouts<div class="separator" style="clear: both; text-align: center;">
This is my favourite topping; Sprouts!</div>
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Perfect on top of anything. Broccoli sprouts adds a little nutty and fresh taste to your dish.</div>
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On top of your salad, sandwich or in you smoothie.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ6Bfp8JuI7CezfHy06CQgHu_s7bpF3swa4182Zw0seN2n0p5xx2diTDTKx0w71iEVrYdzBuiyqGlT_CkJTg_t2JQX2Oh-PsV4AdgamCBkLLi80EQB3MZKwLLouE2v6AFj3CReZxTwCxXB/s1600/P1203080.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ6Bfp8JuI7CezfHy06CQgHu_s7bpF3swa4182Zw0seN2n0p5xx2diTDTKx0w71iEVrYdzBuiyqGlT_CkJTg_t2JQX2Oh-PsV4AdgamCBkLLi80EQB3MZKwLLouE2v6AFj3CReZxTwCxXB/s400/P1203080.jpg" width="400" /></a></div>
I used a plastic tray for flower pots and covered the bottom with 1 cm of pot soil. The soil is soaked and then broccoli seeds are sprinkled in an even layer on top. A thin layer of soil to cover the seeds. Make sure the soil is always a little moist. Put the tray in a window to get nice green sprouts. After ca 4-5 days it's time for harvest.<br />
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I bought special bags for sprouting at Runåbergs fröer (swedish seed company). They sell a small variety of sprouting seeds.linnea-mariahttp://www.blogger.com/profile/07378511815400433196noreply@blogger.com9tag:blogger.com,1999:blog-5907582833352674987.post-4711856828662353612013-01-25T10:44:00.000-08:002013-01-25T12:27:55.553-08:00Sauerkraut<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">Oh, Im so happy and pleased!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">After my second trial I have succeded to make my own sauerkraut. Sauerkraut is a great way to eat probiotics and you don't have to deal with bloating problems like some can get when eating raw or cooked cabbage.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPOMqbWc1F02hVtI4Xgc4gqojtGq8E0rWS_HB2PSdCvS_opxOcU2BvAtt2xJ3jEOv9aEy7xXaYAQ9KAxHW7-muKs9WqLuutX_LDkllTXz4-9RR1kie9iQbUeLjhBYh7g7dfcOE9QIRSKub/s1600/P1203077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPOMqbWc1F02hVtI4Xgc4gqojtGq8E0rWS_HB2PSdCvS_opxOcU2BvAtt2xJ3jEOv9aEy7xXaYAQ9KAxHW7-muKs9WqLuutX_LDkllTXz4-9RR1kie9iQbUeLjhBYh7g7dfcOE9QIRSKub/s400/P1203077.jpg" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Don't be afraid that the taste will be grouse, it's not. It tastes like the salad that is served at Swedish pizza places. Just grind som pepper over it and there you have it. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">After Christmas the supermarkets sold the red cabbage for only 20 cents per kilo. A big cbbage head for only 50 cents was bought.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQ85uRNnkTCqQx6bfAVwglB9XYZDauRD1HZgP50EhCUD7GJ4HUgPYXCpdvO-CJxFU_zl1XnaUFvq2wUDWFjVIBiGluiks227tldyHrmwhwEtmXbFtff0xSA-AhexEW5b0JhAIBlDrjaKb/s1600/redcabbage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQ85uRNnkTCqQx6bfAVwglB9XYZDauRD1HZgP50EhCUD7GJ4HUgPYXCpdvO-CJxFU_zl1XnaUFvq2wUDWFjVIBiGluiks227tldyHrmwhwEtmXbFtff0xSA-AhexEW5b0JhAIBlDrjaKb/s400/redcabbage.jpg" width="400" /></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Shred the cabbage (exept the outer leaves to use later) and mix it in a bowl with a half handfull of Himalayan salt. Mash the blend with a coffe mug to get the juice out of the cabbage.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvNKGerdwZTJPfC8BiErOKHu04qEy9QS7G6xOXL9vrMAE0wu5Cugc0aSbQWfuhYpgNcAA1srTdDeNdV5xRGP9cCcGDKGz2sj2UoVaaMvZj01JxVXHFLUiCYUSysmewUHw2trMiE2KPrLVF/s1600/shredded.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvNKGerdwZTJPfC8BiErOKHu04qEy9QS7G6xOXL9vrMAE0wu5Cugc0aSbQWfuhYpgNcAA1srTdDeNdV5xRGP9cCcGDKGz2sj2UoVaaMvZj01JxVXHFLUiCYUSysmewUHw2trMiE2KPrLVF/s400/shredded.jpg" width="313" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tuck the cabbage in a big glass jar with airtight cap. Make sure you press out as much air from the cabbage as possible. Fold the outer leaves and put on top of the shredded cabbage to get a seal. Pour water over the leaves (boil the water then let it cool first) to get a air tight cover over the leaves. If the leaves have a tendency to rise you can do as I did, put a coffemug on top before sealing (see picture below).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYKlgCPEasMBoF0DL1O9tjDCBzhOn3dc6R8E6etxdu7lHSvpdqeEr1IRgKR3dKUJOk4p4IsEoTkVtFJdj-FMDFJtxyyN-ViuKmQF6Xxq5PV3cmmIVStyzk902ACTO7DYvOLwkpQHz4OpY4/s1600/sauerkraut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYKlgCPEasMBoF0DL1O9tjDCBzhOn3dc6R8E6etxdu7lHSvpdqeEr1IRgKR3dKUJOk4p4IsEoTkVtFJdj-FMDFJtxyyN-ViuKmQF6Xxq5PV3cmmIVStyzk902ACTO7DYvOLwkpQHz4OpY4/s400/sauerkraut.jpg" width="300" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Let the cabbage stay at the kitchen bench for two days approximately. You should see some bubbles along the waterline. Then store the jar in a colder place ca 12-15 degrees celsius (the cellar, cupboard or something like that) for 5-7 days. Hopefully you will have a delicious cabbage sallad after this time.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">First time i tried to make it I used my home grown green cabbage. I didn't use any extra water at all and I stored the jars in the cellar. It smelled like poo during the 5 day storage. When I was supposed to open a jar and taste, an awful smell struck my face and I could see mold on the surface. So be careful when you make it. Be sure you use clean jars, boiled water and make sure you have the leaves under the water.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I serve the salad every day with green salad to get a healthy stomach.</span></div>
linnea-mariahttp://www.blogger.com/profile/07378511815400433196noreply@blogger.com1