Wednesday, November 23, 2011

Vegan Three Bean Chili with Seitan


I'm back after a long absence due to some major life changes, but thanks for coming back and I hope you enjoy this recipe as much as I did making it. 


This is one of the dishes I really miss as I decided to skip the meat. A good Chili is so great and it's one of the best dishes to serve at parties. Cooking a vegan Chili is a quicker process than making the meat version but you still have to plan for a good two-three hours to make this beast.

This particular version contains Seitan (Wheat Gluten so skip that if you are allergic), but you can skip it and add more different beans. I use Black, Navy and White beans.


This Chili is perfect to store in the fridge as it settles a little bit after a few days.


OK, it is super easy to make and I will not think less of you for experimenting with more or less spices, adding a little beer to it or whatever. 


Ingredients 
2.5 dl finely chopped Yellow Onion (I chop them to 0,7 cm pieces)
2.5 dl finely chopped Carrot
2.5 dl finely chopped Celery
1.25 dl finely chopped Red Bell Pepper
1.25 dl finely chopped Green Bell Pepper
2.5 dl finely chopped mushrooms
2 Jalapeño Peppers (Seeded and finely chopped)
3 Garlic Cloves (you guessed it... finely chopped)
2 tsp Chili Powder (I use Chipotle Chili powder for a little more smoky flavor)
1 tsp dried Oregano
1/2 tsp ground Cumin
2 tbsp Tomato Paste
1 can crushed Tomatoes
1.25 dl cooked Kidney Beans
1.25 dl cooked Black Beans
1.25 dl cooked small White Beans (Navy Beans)
0,5 l Vegetable Stock (I use Renee Voltaire's)


Optional
2.5 dl of Seitan (Cut in 1.5cm pieces)
1 bottle of Corona


Here's how its done.
1) Sprinkle some salt in the bottom of your best large pot and heat for about 30 seconds, add Olive Oil and heat, but don't let it smoke. This will create a non-sticky effect.
2) Add the chopped Onions, Celery, Carrots, Bell Peppers, mushrooms and Jalapeño and cook for about five minutes. 
3) Add the Garlic and spices and cook for two minutes.
4) Add the Tomato Paste and cook for 1 minute.
5) Add the Crushed Tomatoes, vegetable stock and beans and cook until the Chili gets firm and not to wet. Cook uncovered on low heat. This will take about two hours. 


Serve with some nice fresh bread, beer and in simple bowls. If you'd like you can add some Soy cream on top or Cashew Cream. 


Yes, one can argue that a Chili is not a proper Chili without the meat and that is true in a way, but whatever you do (and I've heard this several times from vegetarians), do NOT call this a Vegetarian Chili con Carne!


Enjoy!



Thursday, September 8, 2011

Energizing Breakfast Pudding with Dates and Flaxseeds


Now you might think that all I do is eat breakfast, but I'll get back to lunches, main courses and smoothies shortly. 

This breakfast pudding is sweet and perfect for kids as you try to get them off dairy and artificially sweetened yoghurts packed with deadly additives. For kids, I'd go a little easy on the Flaxseeds and nuts. If you are allergic to nuts, just leave them out.

I usually store the fruit in the fridge the night before so the pudding is nice and cold. 

Ingredients
1 Apple (Organic)
1 Banana (Organic)
3-4 Dates (The more, the sweeter it gets)
2 tbsp Flaxseeds (grinded)
2 tbsp Cashew nuts 
1 tbsp Chia seeds

Blend everything until smooth. Top with Flaxseeds, Hempseeds and/or Cashew nuts and serve directly. If you find the color boring, add some Strawberries or Acai. 

Pear - Banana Hemp Breakfast Pudding


Sorry for the lack of posts here lately. Due to personal reasons I haven't felt like writing here for a while. Now I'm back!


This yoghurt is one of my favorites and it's sweet and energizing, while gives you enough protein to feel focused for hours to come. I'll post another breakfast pudding after this one. 

As usual these are very easy to make and with a right blender it's done in seconds. Chop the pear and banana in smaller pieces and you'll have it done in microseconds. 


Ingredients:
1 Large Pear (Organic) 
2 Large Banana (Organic)
1 scoop Hemp Protein
1 tbsp Cashew Nuts


Blend and serve. 

Saturday, May 21, 2011

Play With My Food


Sometimes you just come across food blogs that have great content while gives you a laugh or two. Play With My Food is one of those blogs. My friend Shane sent me this link and I'm glad he did. Each story behind each recipes are awesome and the recipes are great so check this out and you will soon add it to the list of your favorite blogs.

Carrot Mango Powersmoothie

This smoothie is enough for me for breakfast as I still feel quite full from last night's burger-fest in front of the TV playing Team Bondi's and Rockstar's fantastic L.A. Noire. What an awesome meal, but most importantly, what an awesome game. It doesn't get more mass-market than that.


"What? You've gone vegan? Where do you get your protein from dude?" I have heard the same question countless of times and unfortunately many people that are on a plant-based diet, doesn't get enough protein just because they don't know where to look for it. Lack of protein sends you on a downward spiral into lack of concentration, tiredness and depression. With that said, the meat industry has spread a rumor that the best protein is found in red meat, which is obviously a lie. Another popular lie is that we need such a high dose of protein to function normally. This smoothie includes my absolute favorite source of protein - Hemp! In this case I used Sun Warrior Protein while I wait for my latest shipment from Vega to arrive.

Ingredients
1 Mango
2 Medium sized Carrots
2 Red Apples
1 Banana
1 tbsp Ground Flaxseed
1 tsp Lucuma
1 tsp Mesquite
1 tsp Maca
1 tbsp Hemp Protein
1 tbsp Bee Pollen
Water to get the thickness you prefer

Blend - done - Invigorate!




People that affect me - Peggy Seeger

This might sounds pretentious as f**k but I always wisely choose a soundtrack when I cook. I need those inspiring musical artists and bands that pick me up, throw me to the wall, punch me in the face, get the emotions or adrenaline flowing and get me back on my feet (which is usually my all time favorites the Bad Brains or Fatality). I listen to a lot of different music, everything from Hardcore to Jazz and from Reggae to Grindcore - depending on my mood. Last night I was more in the mood for Peggy Seeger. Tonight it might be KRS-One.


For those of you who don't know who she is, Peggy Seeger is an american singer/songwriter and activist (even though she doesn't call herself that), born in the city I call my second home - New York City. This wonderful woman calls the stage her battlefield and she's been fighting for justice and women's rights for decades, with her great songs. Behind her great voice is a woman tough as nails and someone that have refused to take shit from anyone who stands in her path. That's inspiration!

Her album "Heading For Home" is a fantastic album and it not only brings me to tears every time i listen to "Henry Lee", it is relaxing and makes me happy.

We'll enough of this pretentious crap. She's a great artist, "Heading for Home" is a great album and I just had to get it out of me, so have a great day everyone and keep up that PMA!

Sunday, May 15, 2011

Texas Dry Rub Seitan Steak with Chili BBQ Sauce

BBQ'ing vegetables and Seitan is great regardless time of the year (I see BBQ'ing as a year-round cooking method, not something seasonal). Seitan is very protein rich yet the absolute no-no for those of you who are allergic to Gluten.


I make my own Seitan, but pre-made is fine if you're in a rush.

Ingredients
1 tbsp mixed crushed peppercorns (Black, Red, Green and White)
1 tsp Chipotle Chili Pepper
1 tsp kosher salt
1 tsp brown sugar
1 tsp granulated garlic
1 tsp granulated onion

Cover the Seitan steaks in the dry rub and cover with a plastic wrap and keep in the fridge for an hour. Bring the steaks to room temperature before throwing them on the grill.

Here's how you make a fantastic Chili Barbecue Sauce to serve with the Seitan steaks.

Ingredients
1,5 dl Ketchup (If you don't make your own, chose Heinz as it contains no High Fructose Corn Syrup)
1 tbsp Vegan Worcestershire Sauce (recipe found here).
1 tbsp brown sugar
1 tbsp Red Wine Vinegar
1 tsp Chili Powder
1 tsp granulated onion
1 tsp ground black pepper

Serve with grilled vegetables.

Thursday, May 12, 2011

Quinoa Mango Maki Rolls

I've heard countless times how healthy sushi is. While the fish actually have some health benefits (I don't eat fish personally), the rice is packed with sugar. This sushi is 100% vegan and is based on protein-rich Quinoa instead of white rice.


These maki rolls are fresh, tasty and packed with protein and nutrition.

Ingredients
2.5 dl Cooked Quinoa (let it cool)
2 tbsp Rice Vinegar
2 tsp Brown Sugar
1 Avocado in strips
1/3 Cucumber in long strips
1 Mango in strips
0.5 dl Vegan Mayonnaise
1 tsp Sambal Olek
Wasabi
3 Nori Sheets

This is how it's done and you need a Sushi Kit to make these rolls.
  1. Cook the Quinoa and let it cool. Mix with the vinegar and brown sugar.
  2. Mix the Vegan Mayonnaise with the Sambal Olek
  3. Spread a 1 cm thick layer of Quinoa over the Nori Sheets and save 1.5 cm at the ends of the sheet
  4. Add the Avocado, Mango and Cucumber strips and by using your finger add Wasabi on top of the Cucumber
  5. Add some of the Mayonnaise/Sambal Olek mix.
  6. Moist the uncovered layer at the end of the Nori Sheet.
  7. Make a thick roll.
  8. Cut into 2 cm pieces.
  9. Serve with Ginger of your choice, Tamari and Wasabi.


Red Lentil Cucumber Salad with Hemp and Pumpkin Seeds

My wife is one of the greatest chefs I know and she has the amazing ability of turning the fewest amounts of ingredients into great meals. This salad is easy and the dressing is making in excel into a great lunch or dinner.


Ingredients
2 Carrots cut into pasta with a vegetable cutter
1/2 Cucumber cut into pasta with a vegetable cutter
1.5 dl Cherry Tomatoes diced
2 dl Red Lentils
2 tbsp Pumpkin Seeds
2 tbsp Hemp Seeds
2 tbsp Flaxseeds

For the dressing
1.5 dl Basil
2 tsp Champagne Vinegar
2 Garlic Cloves
2 tbsp Agave Nectar
2 tbsp Olive Oil

Mix all ingredients of the dressing and mix with the salad. Top with the seeds.

Sunday, May 8, 2011

Flaxseed-Pumpkinseed Breakfast Pudding

Flaxseeds and Pumpkinseeds are fantastic, so why not make a breakfast pudding out of them. As an option I have added Vega Whole Foods Optimizer, but as it's close to impossible unless you have a source in the US or Canada, it's hard to ship over to Sweden.


This breakfast pudding is based on Flaxseeds, Flaxseed Oil, Pumpkin seeds and Cashews.

Ingredients
2 tbsp ground Flaxseeds
1 tbsp Flaxseed Oil
1 tbsp Pumpkinseeds
1 tbsp Hemp seeds
1 tbsp Cashews
1 Apple
1 Banana
0,5 - 1 dl Almond Milk (depending on how thick you want the yoghurt to be)
1 tbsp Vega Whole Foods Optimizer (optional and you can also add Hemp Protein instead)

Blend everything until smooth and top with whole Flaxseeds and Pumpkinseeds. This is a super energy source and a great start of the day and I need this today as I've got a day of gardening in front of me.

Friday, May 6, 2011

Buckwheat Crunch with Flaxseeds and Fruit

The Excalibur Dehydrator is a wonderful invention as it allows me to make my own Buckwheat Crunch, which is one of my favorite breakfasts. Renee Voltaire's Buckwheat Crunch, which is available in any supermarket is great of course, but nothing beats home-made. In fact, you don't need a dehydrator to make Buckwheat Crunch if you have an oven that can be heated to as low as around 50-60 degrees.


Ingredients
Buckwheat Crunch
2 tbsp of ground Flaxseeds
1 tbsp of Agave Nectar
0,5 dl of Almonds or Walnuts (chopped to size of your choice)
1 Banana (in slices)
1 Apple (in pieces)

Combine the ingredients and top with Hemp or Almond milk.

Tuesday, May 3, 2011

Thrive Walnut Burger and Spicy Bean Salsa

I'm on my third day on Thrive now and I feel great, maybe now just because of the fact that I'm so excited finally trying it out. I feel super-motivated! I'm traveling again tomorrow (I'm on cross-Atlantic trips monthly, but not this time) so I will miss home the second I leave, but it'll also be a great test how to find great food in London combined with business meetings. My bag is packed with Energy Bars, which I hope I can smuggle through customs.


Today I've started with Banana Pear Ginger Cereal with Hemp Milk for breakfast, Blueberry Rooibos Antioxidant Smoothie for snack, big green avocado salad for lunch, Pomegranate Amaranth Energy bar for afternoon snack and this awesome Raw Walnut Burger with Spicy Bean Salsa, Green Salad and shredded Carrots. I did 20km on my bike as I got home from work today so I now feel more energized than ever, yet a little hungry.

Now off to bed and the latest episode of The Killing!



Kids love Wheatgrass!

She might not like a happy camper in this picture, but I can assure you there's a battle between me and my youngest daughter over my breakfast and smoothies every morning and they are 98.6% all GREEN.


Raw food fruit yoghurt like my Cashew Cream Fruit Yoghurt is exceptional for kids and you can mix in any fruit you would find in any dairy, over-dosed with sugar yoghurt. I can assure you they'll love it.

Wheatgrass juices are also a popular addition to the breakfast table. A teaspoon mixed with fresh Pineapple or Orange (or mixed) juice is awesome and gives them a great start of the day.

Sunday, May 1, 2011

Meat Lover's Pizza on the Weber - Junk food alert!

Junk-food alert! I can't say enough how unhealthy this pizza is, but it's so damn tasty. My pizza philosophy is that we should not pretend that there is something like a healthy pizza and the pizzas that are called healthy tastes like something else, not pizza. As a matter of fact, an American-Italian friend of mine shakes his head every time I post a picture of my pizzas with Spelt-dough and Soy meat on them.

This pizza has got it all; Soy, fat, gluten, you name it - so don't eat this too often or too much of it. One slice is enough for me, so you can feed your whole family on this one. It's a great pizza to serve when you're having a boys-only evening with loud music and beers.


I call this pizza "Meat Lover's Pizza" as it's a vegan version of the classic pizza. I'll start with the pizza dough.

Pizza Dough - Ingredients
  • 2,25 dl of water
  • 1/4 package of Yeast
  • 1 tsp Agave Nectar
  • 1 tbsp Olive Oil
  • 5 dl Spelt Flour (If you want to try to pretend this is healthy mix 50/50 whole-grain flour)
  • salt
  1. Mix the Yeast with the water
  2. Mix in the Agave Nectar and Olive Oil
  3. Mix in the Spelt flour and knead into a smooth, yet firm dough.
  4. Let it rise for about 30 minutes (in the meantime, make the tomato sauce)
Tomato Sauce - Ingredients
  • 4 dl of Organic Crushed Tomatoes
  • 1 tbsp Agave Nectar
  • 1 Garlic clove
  • 1 tbsp of Basil
  • 1 tbsp of Vegetable Stock (I use Renee Voltaires)
  • 1 tsp of Chili Powder
  • 1 tsp of Bio Food's Energy Spice Mix (optional)
Blend everything until smooth.

The Pizza Toppings
Preheat the oven to 200 degrees or fire up your Weber with a pizza stone.
  • 1 Vegan "Chorizo" or other spicy sausage (I use "Chorizo" from Astrid & Aporna) - Sliced
  • 1 Vegan Steak (I use Bonanza Steaks from Viana) - Sliced into thin slices.
  • 1,5 dl of Vegan Smoked "Ham" (I use Carbonara strips from Astrid & Aporna)
  • 0,5 dl Minced Red Onion
  • Vegan Mozzarella Cheese (Grated)
Spread the Tomato Sauce over the pizza and add the toppings.

Bake for about 15-20 minutes in the oven or 10 minutes on the Weber with direct medium heat. Check often so it doesn't burn. I used foil this time, but as I was out of paper I had to use foil. It's not recommended.

Enjoy and again, this is junk-food at it's best so be careful.

Papaya Carpaccio with Pico de Gallo

This has become a classic lately and it's a great lunch or dinner appetizer. Calling this dish Capriccio will obviously annoy some conservative Italian foodie, but Carpaccio was named by Guiseppe Cipriani as the color of the original dish reminded him of paintings by Carpaccio. So, it's more about the color than the meat if you ask me.

I serve this with a Pico de Gallo, which takes an hour to prepare, so you need to plan ahead a little bit.



The Spinach is a great source of Vitamin A and the Papaya is a great aid for digestion as it's a good source of dietary fiber. The Dates are high in Glucose and are a great energy source. The Walnuts are rich with Vitamin B, Potassium and Magnesium. So all in all, you're up for a super-healty and super-tasty dish my friend.

Ingredients (for two servings)
5 dl of Organic Fresh Spinach (rinse well)
1/2 medium sized Papaya (seeds removed)
0,5 dl roughly chopped Walnuts
0,5 dl roughly chopped fresh Dates
Juice of 1 lime

Making the Papaya Carpaccio is super-easy and here's how it's done:
  1. Arrange the Spinach on each plate
  2. Slice the Papaya in very thin slices
  3. Chop the Walnuts and the Dates
  4. Place the Papaya on top of the Spinach and top with the Dates and Walnuts
  5. Sprinkle the Carpaccio with the lime juice and serve directly.

Pico de Gallo
The Pico de Gallo (means Rooster's Beak) is also called Salsa Fresca and is the National Sauce in Mexico. This is my homage to the original Pico de Gallo.


Ingredients (for two servings)
4 Medium sized organic Tomatos (minced)
1/2 Red Onion (minced)
1 Medium Red Chili Pepper (sliced or minced) - Optional
3 tbsp finely chopped organic Cilantro (Koriander in Swedish)
Juice of one Lime

Here's how it's done:
  1. Mix the minced Tomatoes, Onion, Chili and Cilantro.
  2. Sprinkle with Lime and mix well.
  3. Cover with plastic wrap and store in the fridge for an hour.
Enjoy!




Bob Marley and Ginger Ale

Ras Bob Marley wrote "Sun is shining" back in 1971 on the album Soul Revolution, which is one of my favorite albums. I always listen to music as I cook. I am a strong believer that the positive vibe goes straight into the food and into our systems. This morning I had my breakfast on my backyard in the sun listening to Bob Marley - a great way to start the day.

Sun is shining, the weather is sweet
Make you want to move your dancing feet
To the rescue, here i am
Want you to know, y'all, where i stand


As the weather gets warmer a refreshing drink to store in the fridge is this awesome Ginger Ale. It's done in less than three minutes and all you need is 5 dl of cold water, juice from one lemon, one tablespoon of fresh grated Ginger and one tablespoon of Agave Nectar. Mix it all together and store in a glass bottle in the fridge.



Wednesday, April 27, 2011

Almond Flaxseed Burger from Thrive

I've been struggling to find a diet that is perfect for me, living quite a stressful life with a family with three kids and being a business owner for a +110 award-winning, high-prestige, video-games developer (Avalanche Studios). I've read many books and I shouldn't say my transition to a plant-based diet has been easy. I travel +100 days a year and it's very tempting, not going back to meat (never been a big fish or chicken guy anyways) necessary, but to eat vegan junk-food which is super-tasty but not very healthy. Also, I'm not getting younger and I need to get my lazy ass down in my basement gym and hit the weights and start riding my bike to work.

Anyways, long intro... I've read Brendan Braziers awesome book Thrive for the third time and the 1st of May will be the start of an attempt not only to get back into shape, but also to follow Brendan's 12-week meal plan - strictly.


Tonight we did this awesome raw Almond Flaxseed Burger with Sweet Pepper Hemp Pesto as I was trying out some recipes for next week. It's super tasty and by far one of the best raw food burgers I've tasted to date.

Ingredients - Burgers
2 Garlic Cloves
2.5 dl Almonds (I use Saltå Qvarn's as they are organic and great)
1.25 dl ground Flaxseeds (grind the seeds in a coffee grinder)
2 tbsp Balsamic Vinegar
2 tbsp Hemp Oil
Sea salt

Mix everything in a food processor and make two patties. Done!

Ingredients - Pesto
1 Garlic Clove
1 Red Bell Pepper (cored and seeded)
1.25 dl Fresh Basil
3 tbsp Nutritional Yeast and Sesame Seeds
2 tbsp Hemp Seeds (I use Renee Voltaires)
2 tbsp Hemp Oil
Sea salt

Mix everything in a food processor.

Serve with mixed greens.

Forks Over Knives - Warning! This movie could save your life

Documentaries like Forks Over Knives are rarely shown in the movie theatres in Sweden unfortunately, but this one should not be missed and it will come out on DVD shortly. Forks Over Knives examines the topic about diseases being controlled and reversed by changing our diets. The movie follows two researchers; Dr. T. Colin Campbell and Dr. Caldwell Esselstyn as they present facts how a bad diet and how animal-based foods affect our health. I find it quite funny that some non-believers just dismiss the documentary as "vegan propaganda" and I don't think you'll see a single pair of Birkenstocks in this movie, just a lot of facts that speak for themselves.



For most of you, there's no secret that fast-food and a all-out bad diet affect our health. In the US, this generation is the first to be stand a chance of being outlived by its parents. Scary, right? Obviously for the "sickness industry" this is great as "good health makes a lot of sense, but not a lot of $$$".

Yes, there are as always two sides of the story but as my plant-based diet completely changed my health, stress tolerance level, temper (I had a very short fuse before changing diets) and made me an even happier person I let the results of change speak for itself.

I can't wait for this movie to get available on DVD as I am confident it will knock most people of their feets. At least those with an open mind to change their lives to the better.

Flaxseed - Awesome source of Omega 3 and Omega 6

My mother is by far no healthy person, even though she many times think she is, but she's been a huge fan of Flaxseeds (Linfrön in Swedish) since I was a kid. She's never explained the great effects of Flaxseeds any deeper, more than "it's good for you", but she was right. Flaxseeds is the one of the greatest sources of Omega 3 (fatty acid), Omega 6 and are also great source of Potassium (regulates the body's fluid balance).





Ground Flaxseeds are easily and quicker absorbed in the body, so always chose ground Flaxseeds. The seeds have a hard shell and are small so they usually goes straight through the body if not grounded.



Another great effect of just a small dose as one or two tablespoons per day of Flaxseeds will help you burn fat. I make raw crackers out of Flaxseeds and they gives me a sense of fullness and keep me energized. I also use Flaxseeds to make raw pizza crusts and much more. They are also cheap, so no excuse not to buy a big bag today.


Monday, April 25, 2011

Maca - Stress enemy #1

I've been on vacation on Tenerife for a week and got back home last night. This sounds super-nerdy but I've actually missed my Maca powder and the local juice-joint hadn't even heard of Maca, which is strange considering that the Conquistadors discovered this awesome superfood 500 years ago as their livestock had problems adapting to their new environment in Peru.


For those of you who already consume superfoods or have started this post will be nothing new to you. However, this awesome root is something I consume every day and it's one of the best superfoods for someone that lives a stressful life with a career, kids etc. The Maca powder helps preventing stress and helps restoring hormone balance. By consuming a daily dose of Maca you will help your body in it's battle with stress and eliminate sugar-cravings, which I have been struggling with for years.



Saturday, April 16, 2011

Fennel Whole Wheat Penne with Tomatoes and Swiss Chard

I really need to start to come up with better names than just what's in the actual dish. My Italian themed Fridays continues with this awesome Penne with Fennel and fresh tomatoes.


Ingredients
  • 2 Fennel Bulbs in half and sliced
  • 2 Fresh tomatoes in 2 cm pieces (scald and peeled)
  • 1 onion (in small pieces but not minced)
  • 5 dl of Swiss Chard (Mangold in Swedish - chopped in larger pieces)
  • 4 Garlic Cloves (minced)
  • 1,5 dl Vegetable Stock (I use Renee Voltaires vegetable stock)
  • 1,5 dl White Wine
  • 1 dl fresh Lemon juice
  • 2 tbsp Chopped Olives
  • 1 tbsp fresh Thyme
  • 1 tbsp fresh Parsley
  • Whole Wheat Pasta
This recipe makes 4 servings


This is how it's done
  1. Prepare the pasta
  2. Heat up salt and oil in a large sauté pan
  3. Cook the Fennel and Onion for about three minutes while stirring frequently.
  4. Add the Tomatoes, Garlic, Chard, Wine and Vegetable Stock. Heat up and simmer for 5 minutes.
  5. Add the lemon juice and olives and simmer for 3 minutes.
  6. Add the Thyme and Parsley.
  7. Serve over hot pasta and garnish with Thyme.


Friday, April 15, 2011

Tropical Superfood Smoothie

Some mornings I don't just feel like anything for breakfast than a smoothie - a Superfood smoothie. This Tropical Superfood Smoothie is loaded with four different superfoods and kicks some serious punch - energy wise. This includes Bee Pollen as I wrote about earlier and it gives this smoothie a sweet flavor.


Ingredients:



  1. 1 Mango (peeled, in pieces)

  2. 1 Banana (in pieces)

  3. 3 Oranges (juiced)

  4. 1 Carrot (juiced)

  5. 2 cm piece fresh Ginger

  6. 2 tbsp Vegan Protein Powder (I used Sun Warrior Raw Vegan Protein this morning)

  7. 1 tsp Maca

  8. 1 tsp Lucuma

  9. 1 tsp Mesquite

  10. 1 tbsp Bee Pollen

  11. 1 dl Water or more depending on how thick you like it

Mix everything and drink SLOWLY on an EMPTY stomach.


Thursday, April 14, 2011

Bee Pollen - Don't let it vanish

Vanishing Of The Bees is the title of a 2010 documentary by George Langworthy and Maryam Henain. Until I saw the movie, I was unaware how big importance the Bees have to us all, regardless if you are on a plant-based diet or not. The DVD can be purchased through the website and is worth every penny.


Bee Pollen is an absolutely amazing Superfood and is a great source of vitamin B12. "Wait a minute! Did you say vitamin B12? Isn't that only available in meat?" No, it's not. It's available in Bee Pollen, Spirulina and other great superfoods. In fact, Bee Pollen has five to seven times more protein than beef. It is also a natural antidote for fighting allergies such as hayfever which is very common in Sweden during the spring and also sinusitus, which I get quite often. On top of that, it also works anti-aging and increases mental and physical capabilities.

By protecting our Bees, which are in great danger of being extinct, we can grow and get this awesome superfood. I order mine through Raw Food Shop in Sweden.

Saturday, April 9, 2011

Portobello Steaks

Portobello Mushrooms are awesome. You can do almost anything with them and they have a great texture that allows for both marinating and for some great rubs. I've made two kinds for tonights' dinner.


Pepper "Steak" Portobellos
  • 2.5 dl water
  • 1 dl Dry White Wine
  • 2 Shallots
  • 2 Garlic cloves (minced)
  1. Fry the Shallots and Garlic in Olive Oil on medium heat for three minutes
  2. Add the water and wine and simmer for 15 minutes.
  3. Remove the stems and the gills from the Portobellos.
  4. Pour the marinade over the Portobellos in a plastic bag for at least one hour.
  5. Grill the Portobellos over Medium Indirect heat for two minutes on each side.
  6. Serve with Garlic Mashed Potatoes.

Garlic Portobellos

This one is marinated in 50 degrees C heat in the oven. The process is super simple. Remove the stem and the gils and drizzle in about 1 dl of Olive Oil and cover inside with two minced Garlic cloves. Put in the oven on 50 degrees for about two hours. Grill on Medium heat for about three minutes per side. Cut into 2.5cm slices and serve hot.