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.

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.

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.

Superfood Banana - Cashew Yoghurt

If you're on a low carb diet this one will destroy it, but it's damn tasty and for me a great breakfast.

As the base for this is Cashew Cream you need to soak the Cashews at least eight hours before your breakfast. You find the recipe here.

Ingredients:

1/2 - 1 dl of Cashew Cream (Quite thick)

2 bananas

1 tsp of Agave Nectar

2 tsp of Tropical Fruit Mix Superfood Powder (available through Raw Food Shop in Sweden)

So, this is how it's done.

Mix everything into a yoghurt and enjoy!

Raw Cashew Fruit Yoghurt

Do you love yoghurt, but want to kick the dairy from your diet? Raw yoghurt is healthier, fresher and more nutritious than any dairy yoghurt. This particular yoghurt requires a little bit of preparation in advance as I use Cashew Cream as a base.

Cashew Cream

Soak 1 dl of Cashew nuts (obviously natural, not roasted or salted - but you knew that already) in water. Add water so it covers the Cashews and about 2 cm above them. Store them in your fridge over night.

Pour out some of the water and blend the Cashews to a cream-like fluid.

Raw Cashew Fruit Yoghurt

1 Apple, cut in very small pieces

1 Banana

2 dl of Cashew Cream

1 tablespoon of Pumpkin seeds

2 tablespoons of Flaxseeds (Linfrön in Swedish)

1 tablespoon of Sunflower seeds

1. Mix the apple pieces with about 1 dl of the Cashew Cream. Mix to a smooth cream.
2. Add the Pumpkin-, Flax- and Sunflower seeds and mix. If the mix gets too thick, add more of the Cashew Cream.
3. Add the banana and mix until smooth and yoghurt-like.
4. Serve with some seeds and Cashews on top.

Note: Never peel Apples. A lot of nutrition gets lost by peeling Apples, but make sure you buy organic Apples (or use your own) as Apples are often victims of heavy pesticides and pesticides are pure poison to your body.