A delicious and creamy sauce made of cauliflower, making it much more healthier and lighter without all that cream in the sauce. I’m using Almond milk instead and as you mix cooked cauliflower it gets that super creamy consistence. Just perfect. I used this sauce over some whole grain pasta and chicken and topped it with some oven fried bacon, so yummy! Better choice for healthier food. :)
1 Cauliflower, cut into smaller pieces
1 onion, chopped
1/2 tsp salt
2 garlic cloves, chopped
2 dl chicken or vegetable broth
3 dl almond Milk
Place cauliflower, onion, salt, garlic, and chicken broth in a saucepan and cover with a lid. Heat on medium high and steam the mixture for about 5 minutes, or until the cauliflower is soft.
Add everything from the saucepan to a blender and pour in the almond milk. Blend until the sauce becomes smooth and creamy. Taste the sauce and add more salt and pepper, if needed.
I must say that I LOVE acai bowls! I tried it first time when I was in New York and after that I ate it almost everyday when I was in US. You can easily find places to buy acai bowls everywhere in US, but here in Iceland I haven’t found it anywhere. Luckily I found acai powder in the supermarket, I was so happy that I could finally make my own acai bowls! And I’m not gonna lie, it’s quite expensive but it’s so worth it.
You might wonder what Acai is? And it pronounced Ah-sigh-EE!! Acai is a berry that comes from Central and South America. You can buy them in a powder or frozen form. They say it’s a ‘superfood‘ because of it’s antioxidant properties. Specifically the ability to boost immunity, repair and prevent cell damage and improve heart health. The berries have a yummy slightly fruity but rich taste.
Acai bowls are very easy to make, it’s basically like a smoothie but you want that right texture. You want a consistency that is thick enough to be scoopable, so not too loose. Almost like a sorbet. And then you just top it with what you desire.
YOU NEED: 2 port.
2 handful frozen raspberries
1 handful frozen blueberries
2 tbsp chia seeds
1 tbsp acai powder
1-2 dl coconut milk or any kind of milk (start with 1 dl and add more if needed)
Blend all of the ingredients until thick and smooth
Transfer the mixture to a bowl and add your desired toppings.
What I topped my bowl with: My homemade granola
sliced strawberry and banana
1 tsp peanut butter
When you have made homemade granola for the first time you’ll never want to buy ready granola in the store anymore. It’s so easy to throw together and after the first time you’ll have all the ingredients at home and can just make new granola anytime.
You have many options to sweeten your granola, I used honey but if you’re vegan you can use for example: agave syrup, coconut nectar or maple syrup.
I love asian food, my favorite food for sure! This is a dish I will do many times from now on. It’s so good! Marinated salmon in asian flavours with a delicious noodle wok. Feel free to chose any kind of vegetables you want in your wok, I chose my favorites.
1 tablespoons vegetable oil 4 green onions, chopped
1 red chilli, removed from seeds and chopped 7-10 mushrooms, cut in half 100 gram sugar snaps
1 carrot, peeled and grated
1 can of mini corn 200 gram traditional noodles
2 tbsp concentrated chicken bouillon
2 dl water
Kikkoman soyasauce, to taste
1 dl roasted sesam seeds
Prepare the marinade for the salmon, in a medium bowl combine all the ingredients and mix well.
Place salmon in a baking dish, skin-side down. Pour half of the marinade over the salmon, cover and refrigerate for at least 2 hours.
Cook the noodles according to package instructions, drain and set aside.
Heat vegetables oil in a large frying pan on medium heat. Add the green onions and chilli and saute for 2 minutes. Add the rest of the vegetables and cook together for 5 minutes.
Add the rest of the marinade, the chicken bouillon and water into the pan, bring to a boil.
Add the cooked noodles and roasted sesam seeds and mix everything together. Taste and season with more soya sauce if needed.
Take the salmon and wipe it off slightly. Fry the salmon in a skillet on medium heat, first with the skin side down for about 3 minutes, then the other side for another 2 minutes.
If your salmon is a little bit undercooked in the middle, just keep it covered for a few minutes before serving, that will also allow the salmon to continue cooking and it will be perfectly done and not dry when you’re ready to serve.
Serve the salmon together with the hot noodle wok and drizzle some sesam oil on top.
This bread is soooo good, must be one of my favorite breads from now on. And it’s so easy to make and you can easily store it in a plastic bag and just cut a slice when ever you want. I love to combine this bread with some sliced avocado, salt, pepper and drizzle some olive oil or with peanut butter, sliced banana and some honey. It’s the best!!!
I used soya based yoghurt to do it Vegan, but you can of course do it with regular yoghurt/sour milk as well.
3 dl oats (gluten free)
4 dl almond flour
1 dl linseed
1 dl raisin
1 dl dried cranberry
1 dl hazelnuts, coarsely chopped
2 tsp baking soda
1 tsp salt
4 dl natural soya yoghurt
1/2 dl agave or honey
1/2 dl sugar free jam (I used strawberry jam from Good good that is sweetened with stevia)
Coconut oil and coconut flakes or almond flour for the bread pan
Pumpkin seeds and sunflower seeds as garnish
Heat the oven to 200 C.
Grease a bread pan with some coconut oil and then sprinkle around some coconut flakes (as I did) or you can use almond flour. That helps the bread not get stuck to the pan.
Mix all the ingredients for the bread in a big bowl, stir well so everything is combined. Pour it into the greased bread pan, even it out and top it with some pumpkin seeds and sunflower seeds.
Put it into the oven on the lowest level and bake for about 1 hour.
Let the bread cool before you take it out from the pan.
A delicious couscous salad with the taste of summer. Easy to prepare and super fresh. I recommend to cook the couscous first as you need to let is cool before mixing it with the salad. Suits well to serve it with any sort of meat. Also perfect for the bbq table as a good side dish.
Ingredients: 4 port.
ORANGE VINAIGRETTE: 1/2 orange zest and juice
½ dl olive oil 2 tsp balsamic vinegar
1 tbsp honey
1 garlic clove, minced
salt and pepper
FOR THE COUSCOUS: 1 tablespoon olive oil 2 tbsp chicken fond or 1/2 vegetable cube
2 ½ dl water
2 ½ dl couscous salt and pepper
FOR THE SALAD: Fresh spinach
10 strawberries, sliced
Seeds from 1 pomegranate
100 gram feta cheese, cut into cubes
1 dl chopped hazelnuts
salt and pepper to taste
Combine all the ingredients for the vinaigrette. Store in the fridge.
Cook the couscous. In a medium saucepan, bring water, olive oil and fond to a boil. Stir in couscous, cover, and remove from heat. Allow to set for 5 minutes and then fluff it up with a fork. Season with salt and pepper. Allow to cool to room temperature.
In a large bowl, combine couscous, spinach, strawberries, feta, and hazelnuts. Save some for garnish. Stir in half of the vinaigrette and then season with salt and pepper to taste.
Serve the sallad on a big serving plate and garnish with more strawberries, pomegranate, feta cheese and hazelnuts. Serve the rest of the vinaigrette on the side.
I love avocados, I can eat it with everything. As ice cream, shakes, in pasta and so much more. This time I tried to do a sauce and it turned out super good, very simple too. You just need a mixer, and then mix everything to a smooth sauce. It suits good with both fish, meat and chicken, or as a pasta sauce. If you love avocados, this sauce is perfect for you!
1 dl fresh basil leaves
1 garlic glove
lemon juice from half a lemon
2/3 dl olive oil
1 dl light cream
salt and pepper to taste
Combine all the ingredients in a blender, blend until smooth and creamy. Add some water (1-2 tbsp) if the sauce gets too thick.
I love these!!! The perfect snack if you are craving for something sweet and still don’t want to eat unhealthy. They are Vegan and Gluten free and they taste so good. You store them in a container in the freezer and just take them out a few minutes before serving. They are a big hit here at home!
10 dried dates, pitted and soaked in water for 1 h
5 tbsp water
3 tbsp coconut oil
A pinch of vanilla powder
A pinch of sea salt
1 dl coconut oil
1.5 tbsp cacao powder
5 drops of Stevia or 2-3 tbsp honey
Bottom layer: Add the ingredients to a mixer and blend until it becomes fine crumbs and sticks together when pressed. Spoon mixture into mini muffin forms and press down with help of your thumb. Place it in the freezer.
Caramel layer: Add the ingredients to a mixer and mix until completely combined and smooth. Spoon the mixture evenly onto the bottom layer and place back into the freezer for at least 1 hour to set.
Chocolate topping: Melt the coconut oil in saucepan on low heat. Once melted, remove from heat and add the sweetener and mix well. Then add the cacao powder, stirr until combined. Spoon a thin layer of the chocolate on top of the caramel layer and place back into the freezer and let it set completely, about 3 hours.
Keep them stored in the freezer in a container and remove them a few minutes before serving/eating. :)