association……..green hulk wraps

Tomorrow is going to be a special day, we are going to be an association. It took a long time, but finally we are going to be. After.. we can have a contract for our gardens (vegetable gardens we ‘own’) and our own bank account,
Today I went to garden after a long time and I must say it looks perfect, I still have Swiss chard and  kale (a couple of Brussels sprouts). I found a new recipe on this site, thank you for sharing this…It’s so nice and I am addicted to eat. so here you are I changed a little of the ingredients and put in some curry powder.

Ingredients for 4 green hulk wraps
200 gram of kale (you can use also half swiss chard and half cavalo nero,palm tree kale, just experiment with this)
60 gram of cocnutoil
1 green cooking plantain
1 teaspoon of curry powder

kitchentools
a foodprocessor
an oven

How to make this wrap….
Wash the vegetables and let them dry (so the washing water is not on the vegetables any more), in the meanwhile get the peel of the plantain and put this together with, the coconut oil the spices and vegetables in the food processor. Make a smooth mixture of this.
When it’s smooth get the oven plate and put some baking sheet on top, the mixture you spread out on the sheet (like wrap thickness), make a square so you can equally separate the big wrap in little wraps.
Bake the wrap for 50 minutes on 150 degrees Celsius (hope next time I will have a food dehydrator, I think this is perfect for the dehydrator)Cut the big wrap in 4 pieces
Put on top of the wrap some tofu, or vegetables or just eat them the way they are. It is delicious!

Enjoy

 

friends…swiss chard pasta

Happy new year!
Again another year, new chances and new wishes for 2015. I want to take it more easy, going to put the Ayurvedic living style into my life. Laugh more and especially enjoy life more. I do hope it will work this year. And maybe to begin my own food coach site, anyway I want to learn much more about food and health and want to help people with this.
This is a recipe I made last year, I liked it, just another way to use swiss chard. Swiss chard grows very easy in the garden and you can use it a lot in dishes. So here is another recipe!

Recipe for 4 persons
600 gram swiss rainbow chard cut in small pieces
For 4 persons penne pasta
125 millilitre oat cuisine
pepper and salt to taste
1 red onion cut in thin slices
3 cloves of garlic, minced
Some fake parmesan cheese (noble yeast flakes and walnuts 1:1)
some oil

Kitchentools
a cooking pan
a baking pan
some plates
a knife
some happy face

how to make
Cut all the vegetables, wash and so on…..Get the cooking pan and put in some water for the pasta, and bring it to a boil, cook for 10 minutes!
In the meanwhile get the baking pan and put in some oil! Heat the oil slow, no damps, because then the oil is too hot and not ok for your health!
Bake the onion and garlic for a short time, till the onion is glassy, put in the oat cuisine and bring it on taste with salt and pepper (make sure the oat cuisine is hot, not boiling) and now you can put in the swiss chard, cook this very short, you still want to have the vitamines in the food. Often I put of the heat and put in the chard and it will shrink anyway! Stir occasionally.
The ten minutes will be over now, time to make the plates beautiful…..Take the 4 plates, put first the penne on the plates and on top you put some of the sauce. Sprinkle some parmesan on the plates as garnish and to give the dinner more taste!

Stick on some candles and enjoy the dinner

skin problems……smoothie with amalaki/amla berry

Still reading to many books about food, what can make you confused but also very clear in things and facts about food.
Now I am really seeing the need of vitamin C intake! it is good for a lot of things, first the making of collagen, repairing the wounds you have. Reducing the chance of some cancers, it’s an antioxidant.
I read also many times about the amla berry or amalaki, of course I heared it first at my school, but I forgot it. here are some nice reasons to take amla berry.
Ok… why I want to use it, because my skin has troubles, I have a lot of red spots, I think my pitta has some problems. I am stressed and loose probably a lot of vitamin c.Wake up in the night at vata/pitta time. It looks like my hair is beginning to get thinner and very dry.I have a dry skin and for some days a dry mouth! (and so on) So I read that amalaki is reducing Pitta and vata. So I wanted to try and experiment by myself.  I bought some amalaki powder, the taste is terrible mixed with only water, so I made today a smoothie with it, of course you can change some ingredients to make another smoothie with this super berry. I keep you up to date if it is helping me…

the ingredients for two glasses of amla berry smoothie
2 bananas
1 cup of rice/coconut milk
1-2 teaspoons of raw cacao powder
2 teaspoons (10 ml) of amla powder
Some dried grated coconut for garnish

kitchentools

a foodprocessor or blender

How to make
Just blend everything togehter till it’s smooth and has no lumps! Put in some nice glasses and sprinkle some grated coconut on top

Enjoy

basil lemon water…….

just a short blog post just too share you this delicious tasting water….

Ingredients for 1 litre of basil/lemon water
1 litre of water
8 basil leaves
1/2 of a lemon sliced

Kitchentools
a bottle made from glass

How to make
Hahah now the big job is going to be to get fresh water, put this in the bottle alltogehter with the fresh basil leaves and lemon. Wait like 10 minutes, so the water will get the taste of basil and lemon. Nice for children and for me, when you want a little taste on the water

darkness……avocado chocolate mousse

Really feeling tired this week, I can feel the weather is changing. It’s getting darker and colder. When I wake up I want to stay in bed, but the day will start…. the children has to get breakfast, Kaya has to go to school and so on. But what I really doing more often now is cooking/baking with the children, nice for the darker days, when you have to be more inside the house. Yesterday we made some nice raw desert, chocolate mousse with avocado. Kaya liked to make it and we liked to taste it….

Ingredients avocado chocolate mousse for 2-4 persons
1-1 1/2 avocado
6 dried dates
2 teaspoons of raw cacoa
1-2 teaspoons of water
1 tablespoon of agave syrup
120 gram of (frozen)fruit, I had a mix with raspberries and blueberries, some fruit for garnish

Kitchentools
a food processor
some nice bowls

How to make…….
Get your child and give him/her a spoon, let them scoop out the green of the avocado. In the meanwhile you can weight the fruits and put them in a bowl. So they can put it into the food processor together with the fruits. Get a spoon and put in the food processor the raw cacao and the water and at last the dried dates and agave syrup.
The food processor is ready to be used, your child love to push the  bottom and love the noise it will give after pushing the button. Mix the ingredients very well till it’s smooth. And voila the mousse is ready put them into the bowls and I put the mousse in the fridge for 30 minutes and when I got it out of the fridge for the dessert, I sprinkled on top some grated dried coconut and some fruit.

Enjoy

…….waterkefir

Read all the books about pro-biotic I wanted to make my own kefir, and lucky me Maaike had a extra badge of water kefir grains. And also she had a fig and 2 apricot, yes the dried ones. And know the mixture is bubbling and really alive in the kitchen! I can say this water kefir is really well managed, maybe next time I want to make it with tea, or I even saw you can do it with fruit juice……First get some extra grains. Because they will grow very fast! You can give it away or save them in the fridge for weeks in their own water, some sugar like 20 grams on 1 litre, no dried fruit and so on. refresh the water each week!
Why kefir is so good, because it got some good bacteria, bacteria what is really good for the intestinal flora. And when you have a good intestinal flora you have a better immune system! So it makes you healthier! But it is also important to eat pre-biotica, maybe more important then pro-biotica!

Ingredients for the water kefir (to make 1 litre)
90  gram of water kefir grains
water like 900 decilitre
1 dried fig without sulphite (because you will kill the grains otherwise, so use organic dried fruit)
2 organic dried apricots without sulphite
35 grams of organic palm sugar (every time I try to put less sugar)
1/2 organic lemon with peel

Kitchentoolsingr kefir
a sieve without any metallic parts, because it will kill the grains (or some cheese cloth)
a bottle of glass for 1 litre of waterkefir
a bowl not of metallic

 

Ohh lalala……
Lets get ready, get all the ingredients, put them all together (I did water at last) in the bottle and stir softly without crashing the grains. The sugar has to be a little solved.
Now don’t do anything just put on the lid not to tight, because it will go gassy after a couple of hours. When you see the bubbles its a good sign. The bacteria are eating the sugar and the grains will move sometimes and will double themselves.
After 48 hours the mixture will be ready, take of the lemon and squeeze the juice out into the bowl. Take out also the dried fruit, you will see this has no taste anymore, so throw away!
Now get the sieve and put it on top of the bowl (no metal sieve, you will get the ‘water’ in the bowl and the grains in the sieve. The grains you can use again and if you have to much give it away. By putting them in a jar with some water and some organic sugar, refresh this once a week.

dev__-1150264
Enjoy the taste and maybe enjoy a better health!

lalalala…….pineapple cupcakes

Yes today it was the baking-day, with my son, cupcakes! I choose together with him a cupcake from the book vegan cupcakes taken over the world. And yes the cupcakes took over the kitchen. The flour was on the floor, on the sweater of Kaya, on his shoes, in his mouth. And that because I was disturbed by the doorbell 🙂 and it was Annelies, and yes when I start talking I cannot stop, so I knew when I came back to the kitchen it would be a hell. But Kaya really enjoyed making the cupcakes. The dough tasted a little strange, but I must say making pineapple cupcakes was for me anyway a way of discovering. I don’t eat pineapple so much and never  bake with it. But when they came out of the oven and the topping was on top the taste become great, and kaya was proud to put the raspberry and blueberries on top of the cupcakes!

So here for you out of the book, but instead of sugar I used agave syrup and half spelt meal and half flour

Ingredients for 12-15 pineapple cupcakes
for the cake
1/2 cup all purpose flour
1/2 cup spelt meal
1/4 teaspoon Celtic sea saltingr cupcakes pineapple
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup of crushed pineapple (in it’s own juice)
1/4 cup of olive oil
1/2 cup of agave syrup
1 teaspoon vanilla extract
handful of blueberries and raspberries for garnish

for the topping
1 cup crushed pineapple
1/4 cup agave syrup
1 tablespoon of cornstarch
1/2 teaspoon of vanilla extract

Kitchentools
a bowl
a food processor with s-blade
an oven
cupcake pans
a spoon
a whisker
a cup and a teaspoon
a saucepan

How to make…….
You need a child for mixing the dry ingredients :), and an adult for using the food processor.
So step 1 is putting all the dry ingredients together in a bowl (all spice, cinnamon,flour, meal,ginger, salt and baking powder) Mix it well by hand with the whisker! (yes a typical job for the child)
In the meanwhile step 2 get the foodprocessor, put in the processor, the pineapple, oil, vanilla extract and syrup and purée!boy doing cupcakes

step 3. The sweet child can prepare the cupcake pans by putting them on a plate, and you can mix the wet ingredients together by the dry ingredients, mix well.
And now step 4 preheat the oven on 175 degrees Celsius (I never do but everywhere they say it has to)
Step 5 is filling the pans with the dough, fill them like halfway! Now put them in the oven for about 25 minutes!
Let the child put the timer on and when it rings he can check if the cupcakes are ok, by using a skewer and put the skewer in the cake, when it’s ok the skewer come out clean without dough on it

When the cakes are ready, you can make the topping. In the meanwhile the cupcakes can cool down.
Take the saucepan and put in the vanilla extract, pineapple, syrup and cornstarch. Put on the heat and bring it to a boil, stir constantly for about 30 seconds.
Time to bring the heat down and stir constantly for 1 minute. Get the cupcakes and with a tablespoon you put the topping on the cakes. The finishing touch is the blueberry or raspberry or both on top (your child will love to do this).
The cupcakes you store now for at least 30 minutes in the fridge, yes you learn your child to be patient 🙂 :).
But after all the waiting you have some delicious cakes, they look nice and taste nice

end pineapple cupcake

Enjoy……………….

getting addicted to chutneys…..green tomato chutney

It’s so strange a couple of years ago I tasted some chutney, but I really didn’t like. But now I really love chutney, so it’s true they say that taste will change every couple of years. So I made special for the potluck hold in eco-village in the place Bergen some chutney with green tomatoes. Finally we didn’t stay long at the festival and missed the potluck, it was rainy and the workshop we were taking wasn’t the workshop I expected. The area is very huge and big and i am curious how it will be when it is finished, how it looks like. They are really at the beginning of making a eco-village.
Anyway now I ate the chutney at my evening dinner, a good solution!
I took the recipe from internet but took a little twist on it…thanks girls/guys

Ingredients for 2 jars of delicious green tomato chutney
600 gram of green tomatoes, washed an cut in 4 or more tiny piecesingr green tomato chutney
100 millilitre of balsamic vinegar
60 millilitre of rice vinegar/ or apple vinegar
1 red chilli pepper cut in really tin slices, seeds removed
2 cloves of garlic minced
100 gram of raisins
2 teaspoons of dried ginger powder
90-100 gram of sucanat sugar
1/2 of a red onion cut in tny squares or strings

Kitchentools
a sauce pan
2 jars, cleaned very well in boiling water for 2-3 minutes

How to make this lovely chutney…..
Get both of the vinegars and poor them into the saucepan, heat the vinegar very slowly and poor in, while stirring, the sucanat sugar. When the sugar is dissolved throw in all the other ingredients and stir well, bring the mixture to a boil. Lets simmer this mixture for about 30 minutes, put the lid on the pan. Stir 1-2 times in the 30 minute time…
When the alarm goes and the 30 minutes are over take off the lid and stir the mixture again, let stand for like 30 minutes more. The mixture is going to be thicker that’s the goal. When you stir with the wooden spoon and you see on the bottom its getting like syrup….it’s ready!.
gr tomato chut in pan
Get the jars and poor in the mixture, put the lid on the jars and set them upside down, so the lid will go vacuum.
You can eat the chutney directly or can save the jars in the fridge. I don’t know how long it will stay eatable, because i know this week all the 2 jars are finished!
end green tomato chutney

enjoy

kitchenprince and -princess…………….raisin chutney

Today my son and I were prince and princess of the kitchen, he helped a lot. Cutting mint from the garden, squeezed the lemon, ate the lemon,took the knife and cut the ginger…
We made the kitchen like a real warplace, food everywhere, dirty spoons, sand over the floor, water everywhere…..but the results were two nice chutneys. The one is sour and mint…the other sweet with a hot bite somewhere.
Today I will write about the sweet with the hot bite, the raisin chutney! He liked and I did also……the mission is completed today!

Ingredients for the raisinchutney
1 cup of raisins
2,5-3 cm of fresh ginger root, minced
1/2 hot red pepper cut in slices without seedsingr raisin chutney
1/8 cup of water
juice of 1/2 a lemon
(salt if you like)

kitchentools
a food processor
a jar for the chutney

Yippie………
Mince the ginger, cut the pepper, squeeze the lemon. Put this all in the food processor with s-blade, together with all the other ingredients. Mix well and mix till it’s still have some bigger pieces. Taste if you like the taste,and you like? Great for on a flaxseed cracker or as a ‘sauce’ at your dinner meal!
raisin chutney end

enjoy/का आनंद

Lowlands…..bramborak

AAaaah I can’t wait, Saturday I am going to lowlands, it’s a great festival with a fantastic atmosphere. They say it is not going to be a great weather day but who cares 🙂
Singing with the songs, dancing and drinking beer, I hope they have some nice food to buy.
Today I made something I promised to make 4 years ago and to put on my blog, finally here it is……Bramborak a typical Czech dish without vejce (egg)!

Ingredients Bramborak for 4 persons
1 kilogram of potatoes (grated by a food processor)ingr bramborak
3-4 cloves of garlic minced
1/2 cup of flour
2 teaspoons of marjoram
Some dashes of salt and pepper
oil for frying

Kitchentools
a food processor
a frying pan
bowl

Lets make it….
Wash the potatoes, I didn’t peel them, but this is up to you. I grated the potatoes and put them in a bowl. Mince the garlic and put this also into the bowl, together with the flour, salt, marjoram and pepper. Make your hands dirty and mix by hands the potatoes and other ingredients together. When you have the feeling it is equal mixed, you get the frying pan and put in a little layer of oil (oil for frying)
bramborak mix
Heat the oil slowly till it’s at good temperature (when a drip of water is sizzling in the oil, beware of yourself it is always a little tricky water and oil)
Make little pancakes of the mixture, I put 3 in a pan together (diameter 10 cm or something like). When the sides are turning brown, bake the other side. They are ready when both sides are dark of course not black that’s a sign of to hot oil!
Finish the mixture and you have some nice snacks or side dish!
bramborak endenjoy/sníst