Easy, healthy recipe ideas for your health.

Chocolate Covered Strawberries With Salted Peanuts

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Healthy summer snacks.

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The strawberries are pretty together with some fresh flowers. 

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These chocolate covered strawberries are perfect as a healthy snack on your summer party. The salted nutes goes perfect with the sweet strawberries and dark chocolate. I made these strawberries a couple of days ago when I had some friends over. I put them on a baking sheet while they were still wet and it was so pretty with the strawberries and the sprinkled nuts so I just decorated with some fresh flowers from my garden and served them as they were on the baking sheet. Easy to make and delicious!

I sprinkled the salted nuts on the strawberries, but I think you could also dip them in a bowl with nuts if for some extra crunchiness.

Recipe
Strawberries
Dark chocolate
Salted peanuts

Directions

  1. Cut the peanuts into small pieces with a knife or by putting then in a blender.
  2. Melt the dark chocolate: Fill the bottom of a saucepan with an inch or two of water and bring the water to a simmer over medium-high heat. Transfer all the chocolate into a heatproof bowl and set this over the simmering water. Let the chocolate melt, stirring occasionally until it’s melted. Remove the bowl with the chocolate from heat.
  3. Line a baking sheet with parchment and place this on your right.
  4. Dip the strawberries: Grasp the strawberry by the top leaves and dip half of the strawberry into the chocolate.
  5. Lay dipped strawberries on a baking sheet. Repeat with dipping the remaining strawberries.
  6. Sprinkle with the peanuts.
  7. Let the strawberries sit until the chocolate coating is set and dry to the touch. You can put the baking sheet in the fridge to speed this along.

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Raw lemon and passion fruit cake

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Passion fruit and lemon pairs well with chocolate.

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Love the exotic flavor of the passionfruit.

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This is raw, vegan and absolutely divine
Last week I visited a new restaurant in Gothenburg where I live and they had the most beautiful, bright yellow, lemon raw food cake. I tried it and it was so good. It had a dark chocolate crust with a fresh and light, creamy lemon filling. I didn’t have the recipe, but I really wanted to make this cake so the day after I threw in some cashews, lemon juice and agave syrup in the blender and the flavor turned out almost exactly as the cake I had tried at the restaurant. It just needed something more and I added the passion fruit. Voila! Perfect! It added a tropical flavor to the cake and the taste is just glorious.

This raw lemon cake is dairy-free, gluten-free, and processed sugar-free. It contains plenty of vitamin C, protein, zinc, magnesium, good fats and fibre. It also keeps in the freezer for a long time so you can have it in the ready.

Recipe

Crust
2 cups shredded coconut
6 tablespoons cacao powder
2 cups medjool dates

Filling
2 cups cashews
0,5 cups coconut cream
1/4 cup agave syrup
4 table spoons fresh lemon juice
5 tea spoons spoons lemon zest

Garnish
3 passion fruits

Directions:

Crust
  1. Add all the ingredients for the crust in a blender or food processor and process on high for 1-2 minutes until a chunky, sticky “dough” forms. Using your fingers, you should be able to press together some of the crust and have it stay together. If your crust is too dry, add more dates. I left mine a bit on the chunky side as I like the extra crunch but if you want yours more smooth, just process a bit longer to make the crust finer.
  2. Transfer your crust to a springform cake pan, or adjustable pan (I used an adjustable pan set to about 8 inches).
  3. Using your fingers or the back of a spoon, firmly press crust into the bottom of your baking dish, ensuring that it is packed evenly around the entire dish.

Filling

  1. In a high-speed blender, add cashews and blend on high until filling is very smooth and creamy, about 2-3 minutes.
  2. Add the rest of the ingredients for the filling and blend until filling is very smooth and creamy. Taste the mixture to see if it is sweet enough for you. If it isn’t, add more sweetener in small increments until you are happy with it.
  3. Pour the batter over your prepared crust. Ensure that the batter is evenly distributed over the pie crust.
  4. Place cake in fridge for at least 2 hours to set.
  5. To serve, allow to soften on counter for about 20-30 minutes and garnish with passionfruit and fresh flowers.
  6. Slice and enjoy.

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The best morning

Little-bird

What a lovely day it is today. I started this day by getting up half an hour before rest of my family and I took a walk by the sea. It had just stopped raining and it smelled so good. I love starting my day like this…getting up early and get a moment to myself. I’ve done it for a couple of weeks now and I can really recommend it. That half an hour gives me time to wake up and I feel great when I go up stairs to give my daughters a good morning hug.

The summer is finally here and I have a window open just to hear the bird chirping and feel the warm summer breeze. Yesterday a little bird came flying in and sat in the window next to me as I was working. It was so cute and I managed to take a photo of him (or maybe her) before I let it out again.

Lots of love,

=)

Angela

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Healthy and YUMMY Snack Tips!

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Guilt free, healthy snacks.

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I was at the health food store today to buy some ingredients to make my own face cream. I’ve been meaning to try for some time now, but just never got around to it. I was thinking I’d try to put a vanilla pod in some pomegranate oil and leave it for a few weeks until it smells of sweet vanilla and then add some creamy shea butter. I’m hoping for a luxury, vanilla facial cream with lots of moisture, antioxidants that will nourish my skin. I’ll let you know how it turns out.

Anyway….they offered free samples of this lovely snack and it was so good. I would never have guessed it was made of chick peas. They tastes like toasted nuts covered in chocolate with a hint of coffee. I can really recommend this snack. The only problem is the bag was too small.  =)

You can buy Garbanzo here >>

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Simple, Healthy Lunch In A Melon Bowl

Simple, Healthy Lunch In A Melon Bowl

Simple, Healthy Lunch In A Melon Bowl

Simple, Healthy Lunch In A Melon Bowl

This is one of the easiest way to make a delicious and healthy meal fast. Just scoop out the meat from a melon and add a few ingredients. Toss them all together and fill the melon bowl. I added some cooked quinoa to my salad to make it more satisfying and add some more proteins. So good.

Recipe, 2 servings
1 canary melon
2 avocados, cut into small cubes
10 sundried tomatoes in oil
1 cup arugula, chopped in large pieces
1 cup cooked quinoa

Directions

  1. Cut the melon in half crosswise.

  2. Cut a bit across the bottom, just enough so it stands up straight. This is to make the melon halves sit straight and flat.

  3. Remove the seeds with a spoon.

  4. Use a melon baller to scoop out the tiny balls from each half of the cantaloupe shell.

  5. Transfer the melon balls to a bowl and add the avocado, sundried tomatoes and the arugula.Toss to combine.

  6. Fill each melon rind with quinoa first and then the melon mixture on top. Serve straightaway.

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Healthy Raw Chocolate Mousse Cake

Healthy Raw Chocolate Mousse Cake

Healthy Raw Chocolate Mousse Cake
Healthy raw food cakes.

Healthy Raw Chocolate Mousse Cake
Decorate with fresh flowers.

Healthy Raw Chocolate Mousse Cake

Healthy Raw Chocolate Mousse Cake

Raw food chocolate mousse cake

Baking cakes has always been one of my favorite things to do. Ever since I was a child I’ve always loved being in the kitchen baking and making a mess. It wasn’t always a success, but it was always so much fun being surrounded with flour, kitchen tools, and dough all the way up to my elbows.

One of my most cherished childhood memories is coming home from school and be greeted by my grandmother. She was always at home baking and cooking. I can still remember the smell of newly baked bread and cinnamon bun rolls as I think of her. My favorite smell is cardamon. Whenever I smell cardamon it brings back memories of my grandmother, the farm, the animals, all of those summer days running around barefoot and playing with my friends.

Today when I’m in my own kitchen I often think about my grandmother is the person who inspired me and helped me love food and cooking. It’s almost as she’s with me as I’m trying new recipes. This raw chocolate mousse cake recipe is something I came up with last week as I was preparing for my raw food class this week. It turned out really good and it might actually be one of my most delicious rawfood cakes I’ve made so far (and I’ve made a lot of cakes =).
It’s made with a layer of coconut and a vegan, smooth, creamy chocolate mousse on top. The combination chocolate/coconut is so good and the dark chocolate mousse is just divine.

The raw chocolate mousse would be great as a filling to other cakes and desserts as well. It’s heavenly just as it is and I could easily have eaten it all at once directly from the blender jar.

Recipe, 15 Raw chocolate mousse cakes

Crust
2 cups Shredded coconut
2 tablespoons Agave syrup
0,5 cups Cashew nuts
4 tablespoons Water

Chocolate mousse
100g Dark chocolate, melted
1,5 cups Medjool dates
2/4 cups coconut cream (not milk)
2 tablespoons coconut sugar or agave syrup
2 tablespoons Cacao powder
A pinch of salt

Directions

Crust

  1. Put the cashews in a blender and process until it becomes smooth and creamy, stopping to scrape down the sides of the bowl every minute or two.
  2. When the nut butter is creamy and smooth – add the shredded coconut, the agave syrup and water.
  3. Blend until the dough is firm and sticks together.
  4. Roll the dough into a cylinder that is 19 cm/7,5 inches long.
  5. Put the cylinder in the freezer for 40 minutes which makes it much easier to cut them into even sized pieces.
  6. Take out the dough and cut 15 pieces and place them on a plate.

Chocolate mousse

  1. Melt the chocolate.
  2. Put the dates in a blender and and puree until smooth.
  3. Add the melted chocolate, the coconut cream, the coconut sugar or agave syrup, the cacao powder and a pinch of salt.
  4. Blend well a couple of minutes until the chocolate mousse is smooth.
  5. Pour the chocolate mousse in a piping bag and decorate each coconut crust with chocolate mousse.
  6. Keep in the fridge until you are ready to serve and decorate with fresh flowers of your choice.

Healthy Raw Chocolate Mousse Cake

Healthy Raw Chocolate Mousse Cake

 

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Healthy Pizza With Gluten Free Raw Food Crust

Healthy Raw Food Pizza

Healthy lunch 
This is one of my favorite lunches. I love keeping it simple and besides from having to wait for the crust to dehydrate this is as simple as it gets. I usually make lots of crusts and keep them in the freezer. That way I always have a pizza ready when I’m hungry. It’s both delicious and filling at the same time. Serve it with a green smoothie to get a nutritional, satisfying and healthy meal. My favorite smoothie ingredients are baby spinach, frozen banana, frozen peas and mango.

If you wish to have other toppings just go ahead and create any pizza you’d like. These topping are just a suggestion. You could also use the crust as a cracker with nut butter and vegetables or dried figs.

Recipe

Crust
1 cup almond flour
0,5 cups sunflower seeds
3/4 cups sun dried tomatoes
0,5 tea spoons salt

Sauce
Pesto
Extra virgine olive oil

Toppings
Avocado
Cherry tomatoes 

Arugula
Mozzarella

Directions

  1. Put the sunflower seeds and sun dried tomatoes in a blender and blend until you get a nice, orange dough. It doesn’t have to be perfectly smooth. It’s nice to have some small bits of the seeds and tomatoes left in the dough. It gives the crus a more chewy texture.
  2. Add almond flour and salt.
  3. Use a rolling pin or your hand to make a thin pizza crust. I usually just make one large crust, but it’s also fun to shape it into circles, triangles, hearts or pizza slices, especially if you’re having guests for dinner. Make a square out of the dough and then cut into a your favorite shape with a knife so you get clean edges.
  4. Place your raw pizza crusts on parchment paper or teflex sheets inside your dehydrator. Dehydrate approximately 10 hours until completely dry. Halfway through dehydrating your raw pizza crusts you should remove the parchment/teflex  and flip the pie crusts over so that the air can circulate better.
  5. Once your raw pizza crusts are done store them in a big ziploc bag and place in the freezer. That way you have raw pizza crusts ready to be thawed and used whenever.
  6. Slice the avocado thinly and spread it over the surface of the crust.
  7. Add cherry tomatoes, thin slices of mozzarella, and arugula.
  8. Mix the pesto with some olive oil and pour it over the pizza.

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How To Soothe Your Headache Naturally With Meadowsweet

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Meadowsweet
This herb is beneficial for headaches, achy, feverish colds, and general pain relief. As it also acts as an anti-inflammatory agent, it can both reduce pain and inflammation in cases of arthritis and rheumatism. Meadowsweet was the key headache-busting ingredient from which aspirin was synthesized. Bayer Pharmaceuticals used dried meadowsweet leaves for its original methyl salicylic acid formulation.

Meadowsweet tea
Drinking meadowsweet tea is a great way to receive the medicinal properties of the herb. Drink one to two cups a day when needed. Meadowsweet tea is often recommended when dealing with colds and the flu. It helps reduce the fever, as well as with headaches and coughs.

It’s easy to make a cup of meadowsweet tea. Just add one teaspoon of dried meadowsweet herbs to a cup of boiling water and let it steep for about 10 minutes. Once the steeping time is done, strain to remove the herbs. You can add lemon and/or honey, based on your taste.

healthy meadowsweet
The leaf of meadowsweet

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Meadowsweet flower

How to dry meadowsweet:

Alternative 1 – hang them upside down :

  1. Bundle the leaves and hang them upside down in a dark dry place.
  2. Strip the leaves off the stem and store away from sunlight.
  3. Store in an airtight container until ready to use.

Alternative 2 – dehydrator:

  1. Lay each leaf out in the dehydrator.
  2. Set your dehydrator to 115 degrees and dehydrate for 8 to 10 hours or until the leaves are completely dry. Remember to turn the leaves periodically so that mold doesn’t begin to grow due to trapped moisture.
  3. Tear the leaves off the stems once dry.
  4. Store in an airtight container until ready to use.

Identification:
Oppositely paired oval, finely pleated leaflets with tiny pairs of leaves between & trifoliate end leaflets on a red stem.

Edibile Parts
Leaves, roots, buds, flowers and seeds.

Season
May – September

Side effects of Meadowsweet tea
All parts contain coumarin which is toxic if consumed in high dosage or on a regular basis. Normal moderate consumption does not pose a risk to health.
If you know that aspirin is not good for your health, be careful when drinking meadowsweet tea as meadowsweet is one of the ingredients of aspirin, it might affect you to some extent. Meadowsweet tea might not be good for you if you’ve got internal bleeding problems. The herb might cancel the effects of prescribed blood thinners, therefore causing more harm than helping you. Also, don’t drink meadowsweet tea if you’re pregnant, as it might cause miscarriages.

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How to Make Your Own Super Healthy Nettle Powder!

Healthy nettle soup
Store in an airtight container until ready to use.

Nettle has been used for centuries to treat a wide variety of health conditions. Nettle is amazingly rich in protein, vitamins, and minerals, especially the critical trace minerals: anti-cancer selenium, immune-enhancing sulphur, memory-enhancing zinc, diabetes-chasing chromium, and bone-building boron.

Benefits of stinging nettle
Regular use of stinging nettle not only increases energy, it brings a shine and swing to the hair, strengthens fingernails, clears and firms skin, restores elasticity to blood vessels, lowers blood pressure and cholesterol, counters incontinence, improves digestion, reduces cancer risk, and strengthens the lungs.

How to dry nettles:

Alternative 1 – hang them upside down :

  1. Wear gloves and wash the leaves.
  2. Bundle them and hang them upside down in a dark dry place.
  3. Strip the leaves off the stem and store away from sunlight.
  4. Crumble the dried leaves in a blender and store in an airtight container until ready to use.

Alternative 2 – dehydrator:

  1. Wear gloves and wash the leaves.
  2. Lay each leaf out in the dehydrator tray so it isn’t touching the others.
  3. Set your dehydrator to 115 degrees and dehydrate for 8 to 10 hours or until the leaves are completely dry. Remember to turn the leaves periodically so that mold doesn’t begin to grow due to trapped moisture.
  4. Tear the leaves off the stems once dry. The drying process neutralizes the sting, so it’s safe to handle stinging nettles without gloves once dried.
  5. Crumble the dried leaves in a blender and store in an airtight container until ready to use.

Healthy nettle soup
Dried nettles in my dehydrator.

Healthy nettle soup
Put the dried nettles in blender and puree for a few minutes until you get a smooth powder.

Examples of how to use nettle powder:

DIY Hair Growth Serum Recipe from Wellness Mama

nettle

DIY Hair Detangling Spray from Wellness Mama

nettle

Nettle And Lemon Cake With Lemon Icing And Blackberries from Veggiedesserts

nettle

How To Use Nettles For Seasonal Allergies

nettle

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Wonderful Health Boosting Nettle Soup

healthy nettle soup Healthy-nettle-soup5

Nettle soup
I made nettle soup for the first time yesterday and it was delicious. It’s really easy to make once you have the ingredients. Just boil and let it simmer for a few minutes. Blend and serve. A wonderful, healthy, satisfying green soup that will make your body so happy. Nettle is highly nutritious and you can find it almost everywhere. If you have a pair of gloves I recommend that you go out and pick some for you dinner today. Right now is the perfect time for harvesting the nettle while the leaves are young and tender. You can blanche them and put them in your freezer or dry them so you can enjoy them all year around.

I was so inspired yesterday after reading recipes with nettle that I picked a whole bag with leaves and both blanched and dried for making different recipes. Today I think I’ll try making nettle tea and then I want to try making nettle oil. It’s been used for many years for healthy hair and regrowth of hair. I’m curious. I have to try it. I’ll let you know later if it worked.

Nettle is highly nutritious
The plant has been part of herbal medicine for centuries. Practitioners of herbal medicine have recommended stinging nettle as a treatment for the pain of arthritis and gout, allergies and urinary problems or as a topical treatment for eczema, insect bites and painful muscles, to detoxify the body, improve metabolic efficiency, boost immune health, increase circulation, improve energy levels, manage menstruation, minimize menopausal symptoms, heal skin conditions, protect kidney and gallbladder health, lower inflammation, increase muscle mass, regulate hormonal activity, prevent diabetes and lower blood pressure.

Nettle’s iron content makes it a wonderful blood builder, and the presence of vitamin C aids in the iron absorption. It’s an excellent herb for anemia and fatigue, especially in women. Stinging nettle is beneficial during pregnancy due to its rich mineral value and vitamin K, which guards against excessive bleeding.  It’s also a good supplement to strengthen the fetus.

How to pick nettles without getting stung
Using a glove and knife, gather the young, tender plants in April or May when they’re about six inches tall. As soon as the plant flowers, the leaves become bitter. Therefore pick nettles when they’re young and harvest just the top four inches of the plant. Make sure you don’t pick them in an area that has been exposed to pesticides, herbicides, or pollution. It’s also important to avoid areas that may have been treated with nitrogen fertilizers, as nettles grown in such areas may have accumulated excessive amounts of harmful nitrates.

Pick in quantity when you find them and then either steam and freeze them or dry them. You can put them in soups, stews, and other dishes. Once you’ve cooked or dried them the stingers are deactivated and the plant becomes edible.

How to to prepare nettles for freezer:

  1. Fill a colander with the amount of nettle you think you will use for a typical dish.
  2. Wash the nettles.
  3. Boil a pot of water that is large enough to submerge the nettles.
  4. Steam or boil nettles until just cooked.
  5. Remove them nettles from the water with a spoon and submerge in a bowl of cold water to stop the cooking process.
  6. Let drain a minute and then place in a freezer bag.
  7. Start your next batch in the boiling water and repeat.
  8. Do not throw away the water you cooked the nettles in.  It makes delicious tea or vegetarian stock. Freeze it in cubes and use within a year.

Nettle Soup Recipe, 2 servings

5 cups fresh stinging nettle
1 onion, peeled and chopped (3/4 cup)
1/2 cup cream
1,5 cups water
1,5 tablespoons dried vegetable broth
0,5 teaspoon sambal oelek
2 tablespoons grated parmesan cheese…and some extra for topping.

Directions

  1. Wash the fresh nettles thoroughly and discard the tougher stalks.
  2. Bring a large pot of water to a boil.
  3. Drop in the stinging nettles, and cook 1 to 2 minutes until they soften.
  4. Drain in a colander.
  5. In a large pot, heat oil over medium-low heat and stir in the onion. Cook, stirring occasionally, until the onions are soft, about 3 minutes.
  6. Add the water, cream, sambal oelek, vegetable broth, parmesan cheese and nettles and simmer until they’re tender, about 10 minutes.
  7. Puree the soup with an immersion blender and season to taste with salt and pepper.
  8. Serve in warmed bowls, topping each portion with a generous sprinkling of parmesan cheese.

 

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