CISV goes to Liseberg
Every year on the opening day of the biggest amusement park in Sweden (Liseberg) the organization I'm a part of (CISV) invites all of the members to come there and have an awesome day and meet friends from around the country. This year I went there for the second time and I also got a friend from school who studies in Göteborg (where Liseberg is located) to come join us.
A day with not the best weather to start with, but it kept most of the locals away so the lines where short!. Loads of rides, fearing for your life and CISV love. After we where done I spent the night at my old school friends place and the day after we met up with more of my friends from school who now live there for lunch. Fun, fun weekend!
Not to close to Linköping, about 3 hours away. But perfect for a short weekend or day trip. This place is beautiful, especially during Christmas!
<3
Breton Galette
Now it looks like I'm only eating and not doing much else with my time, but there are a lot of great recipes that I want to share first!
Breton galettes are buckwheat flour pancakes from France.
Buckwheat is not related to wheat and therefore a lot better to eat!
Galettes
Ingredients (serves 4)
2,5 dl Buckwheat flour
3 dl water
1 egg
1 tsp salt
4 eggs
12 slices of cheese
8-12 slices of tomatoes
Mix all the ingredients together and put the batter in the fridge for at least 2 hours. Then beat the batter again and add some more water if you think it's too thick. Heat a pan on medium to high heat and melt some coconut oil. Then pour some batter in the skillet and spread it out to a thin coat. If you want the same toppings as me, you now crack an egg over the galette and add the cheese and tomatoes on or around the egg and sprinkle the herbs over it all. Fold the edges and let it be for a couple of minutes on the frying pan or until the egg is to your liking. Ready to serve!
We usually make one savoury and one sweet, so we cook another galette but without adding anything while it's in the pan. But eat it with a mix of cottage cheese and raspberries.
Delicious!
♥
Little Sister turned 19
My sister Amelie turned 19 on the 15th of April, but she went to Rome with her class that day so we delayed her celebration until the 23rd. Cousins, grand parents and family came over for good food and great company!
A little challenge to make food for the first big party during this new lifestyle. And I have to admit there are some agave in one of the cakes, so there's some sweetener in it. But the better version of it. I just have to be careful with it during these 8 weeks and not eat it.
Sweet potato pie with guacamole and tomatoes
Ingredients
Base
1 sweet potato
2 carrots
1 red apple
3 dl cashew nuts
1/2 lemon
1/2 tsp salt
Guacamole
1/2 red onion
1 ripe tomato
2 ripe avocados
1 clove of garlic
1 tbs lemon juice
1 - 2 milliliter cayenne pepper or chili
salt and pepper
Topping
Tomatoes, arugula, onion, leaf parsley, olives, cashews
Put oven on 175 C. Peel and slice the sweet potato, carrots and apple and put them in a food processor together with the nuts. Blend it to a rough batter and season to taste with lemon juice and salt. Pressure the batter into a mold in a springform baking tin, with grease proof paper underneath. Bake it in the oven for 45 minutes. After it's done, take it out and let it cool.
Peel and chop onions and tomatoes. Slice the avocados and scoop out the avocado meat. Mix the onions, tomatoes, avocados and garlic in a food processor until smooth. Season to taste with lemon juice, cayenne, salt and pepper.
Cover the base with a layer of guacamole and then add the decorations.
Done!
With it we served chicken scewers and a big sallad.
For dessert we made a raw cheesecake and the paleo mudcake
Raw Cheesecake
Ingredients
For the base
2,5 dl cashews
1 tbs agave
4 tbs coconut oil
2 tsp vanilla extract
1/4 tsp salt
2 tsp lemon juice
For the filling
7,5 dl cashews, soaked for 1 – 2 hours
2,5 dl coconut oil
1 1/4 dl lemon juice
1 tsp vanilla powder
1/2 tsp salt
1 1/2 dl agave
3 3/4 dl pomegranate juice
some blueberries for color
To make the base, put the cashews in a food processor and process to flour. Add the remaining ingredients and process again. Press it into the bottom of a springform and put it in the fridge whilst working on the filling.
For the filling, blend all ingredients in a food processor until smooth. then pour it on top of the base.
Put it in the freezer to set. When it's set you can store it in the fridge until you want to eat it.
Decorate with berries of your choice. I used pomegranate seeds for the cheesecake and raspberries and blueberries for the mudcake.
Happy birthday sis! ♥
Paleo Mudcake + Walnut and Chocolate Balls
Me and my mother were invited to a lunch with my grand parents and my grand father's siblings. We decided to be in charge of the dessert. Sugar free style. It was a hit!
Paleo Mudcake
Ingredients:
3 eggs
10 dates
2 dl almond flour
1 dl coconut flakes
5 msk cacao
1/2 dl coconut oil
1 tsk vanilla powder
1 tsk baking powder
En pinch of salt
Turn the oven on 175 C. Mix the date and coconut flakes in a food processor. Pour in the almond flour (super easy to make yourself in a food processor), cacao, vanilla powder, baking powder and salt and mix some more. Melt the oil and pour it in the batter with the eggs. Mix until smooth. Grease the baking tin with the coconut oil and sprinkle some coconut flakes over the tin. Pour the batter in the tin and cook in in the oven for 8 minutes, it's supposed to be sticky when you take it out. Put it in the fidge for at least an hour before serving it.
Serve with whipped cream.
Walnut and Chocolate Balls
Ingredients
2 dl walnuts
1 dl cashew nuts
5 dates
2 tbs coconut oil
1 - 2 tbs cacao
some water
Decoration: coconut flakes
Blend all the ingredients in a food processor, add some water if you need to. Make some balls and roll them in some coconut flakes. Store in the fridge or freezer.
Serve with whipped cream, frozen raspberries and sprinkle with some more coconut flakes.
It's always fun to spend time with these people. So many memories and fun stories!
♥
Breakfast
The breakfast I usually eat these days. So incredibly good! Usually I make a big batch to stand in the fridge, so it's easier to heat up in the morning and top off with the berries etc.
Buckwheat porridge
4 dl buckwheat groats
1 apple
2 tsp flaxseed
1-2 tsp flaxseed oil
4 tbs sunflower seeds
4 tbs pumpkin seeds
Cinnamon
Cardamom
Cook the buckwheat with the apples and water for 25 min. Then mix in the flaxseed, oil, sunflower seeds, pumpkin seeds, cardamom and cinnamon. Decorate with berries and fruits of your choice. I have frozen blueberries, raspberries, redcurrants, some homemade apple sauce, bananas and the juice from elderberries. And topped off with some walnuts.
For once it's really exciting waking up and eating breakfast!
♥
Zucchini Pasta with Chicken and Raspberry Ice Cream
After a couple of days of my sugarfree days I made dinner for my dad. Found both these recipes on http://emmabarremyr.blogg.se/
First the zucchinipasta
Ingredients (serves 2):
2 zucchinis
2 ripe avocados
1 clove of garlic
2 handfuls of arugula
1 tbs chopped chive
1 tbs chopped chili
3/4 dl almond milk
Salt
2 chicken fillets
shelled walnuts
Mix the avocado, garliv, arugula, chive, chili, almond milk and salt to a creamy sauce. Using a peeler, shred the zucchini to look like pasta. Then mix the sauce and pasta together and put it in the fridge to get to kinow each other. The chicken I cut into pieces and fried with salt and pepper and garlic. Take out the zucchini and put it on plates and then put the chicken on top of it with some walnuts.
For dessert I made a raspberry ice cream. A delicious treat!
Raspberry Ice Cream (serves 2):
250 g frozen raspberries
1 avocado
1 tsp vanilla powder (not vanilla sugar)
Mix it all in a food processor, and add some water if it's not smooth enough. And it's done!
A success according to my father. And I quite agree. A good start!
♥
Hello!
So this has been a while!
Did you know a new job can drain you of so much energy?
Because that's pretty much what I've been doing. Working and then coming home and not having the motivation to do this big job of writing. Because I have a lot of things I want to write here. So now you're in for a treat!
A bunch of things I've done this last month, but also a lot of recipes from my new way of life. I quit sugar about 6 weeks ago, though this last week has been a little bit of a bust in that department so I'm starting over again on Monday, and this time I have my sister with me! 8 weeks of no simple carbs or sugar.
It's not as bad as it sounds! Has made cooking a lot more fun, because I have to really think and explore. And the best part is,
it tastes REALLY GOOD! So I thought I'd compile the recipes here, for easy access for me and others. My own little cook book maybe?
Anyway. I'm back and trying to get on track with all these posts.
Here we go!
