Vegan cheesecakes – that aren’t actually cheesecakes, but a nut based version that are similar to cheesecakes have become quite trendy. I tried a recipe a while back and liked the idea. Added in a personal touch – and here we have the result. A colorful saffron “cheese”-cake with raspberry hearts.
It is Thursday and after a two weeks break from the blog I should be posting another recipe… But I won’t. I need to figure out how to continue this blog (and still stay sane ). I’ve reached an amount of recipes now that I am quite happy with and I keep baking and making quite a few of them… But I’m not sure I want to keep creating more, just for the sake of it… So be patient and enjoy this inspiring picture of my lunch today, for now. Made a fresh salad from “Feldsalat” (Cornsalad / Valerianella), “Baerlauch” (Wild garlic / Ramsons) and mint leaves / mentha. Topped with strawberries, eggs, pumpkin seeds and almond flakes. Sprinkled with olive oil, balsamic vinegar and salt. And voila – Suddenly noticed my salad was smiling at me!
Enjoy the sun!
In the summer it feels easy to make a fresh salad, just throwing together a bunch of fresh vegetables straight from the farmers market – or garden if you are lucky. At winter, in the dark and cold days, when we really could use a bit of extra vitamins – it tends to be more difficult. There is not as much fresh produce available and somehow it’s also not as tempting, at least at first…
I put together a few easy salads based on kale that will get your taste buds going. It’s thought as an inspiration so feel free to mix and match as you go!
One of my absolute favorite things at the moment are chia seed puddings. I have had a crush on the saffron version for a few weeks now, and vanilla is always a favorite that can be combined with so many fruits and berries and nuts and all – so it never gets boring!
Last week I looked through my older recipes and thought I should give the blueberry chia seed pudding another go. I did, and it turned out great! Read on to see how to make it!
Last Saturday we had a group of friends over for dinner. A typical expat mix of wonderful warm and funny people with various different backgrounds, as in nationalities, but also food preferences. We had everything from no pork eaters, vegetarian, the pregnant one, no wheat – to a raw food vegan. I wanted to cook so that everyone felt included, which took a bit of planning. In the end – the food was loved, and the evening was filled with funny stories, laughter and discussions. Here, I want to share with you the recipes for the food and the snacks I prepared.
Most Swedish parents would be familiar with a childrens book called “Pannkakstårtan” (Pancakes for Findus). It’s about an old man and his cat Findus, making a pancake layer cake for the cats birthday. My kids loved this book and I still think of it while making my grain free version of this very Swedish and very simple cake. You don’t need an oven – only a pan.
It’s summer! And it’s too hot in my kitchen for baking… Still, the kids at home, we can all need a treat every now and then. I first made these truffles for Albin to bring to school on the last day. Since school has a no-nuts policy, they are nut free. Since I have a protein-policy (that’s a new word ) – they contain protein in the form of flax seeds and chia seeds. They are covered in a mix of colorful coconut sprinkles, just for fun! Vegan, raw food, nut free, lactose free, grain free and sugar free. Something for everyone….
I have posted recipes for chia puddings, and even my favorite chocolate chia pudding, but I decided it was time for an upgrade. This upgrade I have my son to thank for. It was his idea, and it turned out so great that this is the version I make regularly now. If you can handle lactose – try it!
You’d think I would be kind of fool proof at making cakes by now, and that someone like me would be able to produce the most amazing birthday cake for myself. Well, today is my birthday (happy 40th to myself!! ) and I had planned this cake to be truly awesome. But read on to see how it instead turned out to be quite a cake-tastrophe. Still – it tasted great and we had a really good laugh about it – especially because of a gift my sister sent….
Lately I have been totally into oranges. Eating them, making smoothies with them, cooking with them and even baking with those oranges. This is a lovely recipe for orange muffins (cupcakes) that calls for no sugar, no honey, no stevia or other sweetener – just the natural sweetness of fruit.