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!

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.

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.

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.

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.

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.

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.