- Wide wrap-around moat catches and cooks overflow
- Waffle IQ automatically calculates the correct cooking time as the batter is added
- Wattage 1000
- Auto start counts down as the lid is closed
- A Bit More button adds additional time to the cooking cycle
Before we get all summery with today’s little picnic recipe, we wanted to share a couple of things.
#1. This not so small bump is about to give our lives a push into yet another direction – baby nr 3! We are overwhelmed with feelings, thoughts and confusedness (how will we even fit around the breakfast table?!) but I think we’ll save all that for another blog post. Luise is feeling well and is more than halfway through the pregnancy now.
#2. Massive thanks to all of you that came to our event in Lisbon this past weekend. We were overwhelmed by your kind words, hugs (and presents!).
#3. Check out this short little video that we created for our new book. More than anything else, we wanted to show how quick, simple and colorful smoothies can be. We will also be sharing instruction videos of all the drinks in this trailer on our youtube channel. The first one is coming up in just a few days.
The book is actually available in stores in Australia today, 1 June! It will be launched in the UK on 16 June and in USA & Canada on 2 August. It will also be available in German, Dutch, Swedish, Danish and Polish in September.
If you live in the UK you can pre-order it from Amazon.co.uk. Pre-order it from Amazon.com if you are in the US. And Booktopia.com.au in Australia and NZ.
We will be in London next week to launch the book with a bunch of events and press meetings. Unfortunately all our public events are already sold out but we are thinking about adding an impromptu little book signing/meet-up towards the end of the week if there is an interest? Leave us a comment below, letting us know if you would like to join and we will try to make it happen.
Since our world seems to be spinning around smoothies at the moment, we wanted to share a savory recipe that you can hold in the other hand. We couldn’t think of a more perfect smoothie companion than a summery wrap filled with a green hummus.
When we make wraps, they tend to come out differently every time, but this vegan version is a real treat so I think it will be on repeat for our next couple of picnics. These are filled with large lettuce leaves, lots of herby mint & parsley hummus (also delicious on it’s own!), a lentil, avocado and cucumber salad and topped with fresh strawberries for sweetness and toasted sunflower seeds for crunch. Picnic is ready!
Makes 8 wraps
The wraps can also be rolled directly in the lettuce leaves, without the tortilla, for a lighter gluten-free version. It is a little fiddlier but the parchment paper helps holding it all together.
8 gluten-free or whole grain tortilla bread
16 lettuce leaves (cosmopolitan or romaine)
Herby hummus (see recipe below)
Green lentil salad (see recipe below)
1 large handful sunflower seeds, lightly toasted in a dry frying pan
1 cup / 150 g strawberries, sliced
Place 2 lettuce leaves on each tortilla, then place 2-3 tbsp herby hummus filling in the middle, a couple of spoonfuls green lentil salad and top with strawberry slices and a generous sprinkle of sunflower seeds.
Fold the top and bottom edges over the filling. Roll the whole tortilla from left to right to wrap in the filling. Roll some parchment paper around them and tie with a string to hold them together while you transport them.
This makes more than you need for the wraps. Save the leftovers in a sealed jar and enjoy as a side throughout the week.
2 x 14 oz / 400 g cans cooked chickpeas / garbanzos
2 cloves garlic
½ cup / 125 ml lukewarm water
½ cup / 125 ml light tahini
4 tbsp lemon juice
4 sprigs parsley, rinsed and leaves picked
2 sprigs mint, rinsed and leaves picked
1 handful baby spinach, rinsed
salt, according to taste
Drain and rinse chickpeas and add to a high-speed food processor together with all other ingredients. Mix on high-speed for a few minutes, until smooth. Taste and feel the consistency. Add more salt or water if desired. At this point, you can also add a splash of olive oil for an extra rich hummus, if you prefer. Mix for two more minutes. Store in a sealed jar in the fridge.
Green Lentil Salad
1 cup / 250 ml cooked green lentils (any color works)
10 sugar peas
¼ red onion, peeled
a few sprigs parsley, leaves picked
a few sprigs mint, leaves picked
a squeeze of lemon juice
a tiny drizzle of olive oil
Rinse the cooked lentils and place in a mixing bowl. Cut avocados, cucumber, snow peas and red onion into small cubes. Finely chop parsley and mint and place all ingredients in the mixing bowl. Add a squeeze of lemon juice, a drizzle of olive oil and a pinch of salt. Mix it all and season to taste.
Ever since Isac learnt how to walk and talk, he and his sister have become like two asteroids, constantly spinning around each other with a kind of magnetic force keeping them both together and apart. If one of them goes in a new direction or another room or starts playing with new toys, the other one follows. It’s a special kind of bond between siblings that often, though not always is wonderful to watch. Whenever they get too close, friction starts to build between them and within seconds the happiest of laughs has turned into the saddest of cries. My sister and I were the same, although, truth be told, we were more like two meteorites on a colliding course every day. I look at Elsa and Isac playing together, try to mediate when they fight and comfort them when they cry. And then I try envisioning what it will be like when another, smaller asteroid enters their orbits and takes part in that spinning dance around each other. I imagine more cries. More fights. And more laughter.
To be honest, all change frightens me. It’s in my nature – in love with what we have now and scared of how the future will be. Although for some weird reason, Luise’s and my life tend to always be in a constant state of change, with our work, our family, our travels and our home. At this point, I have almost gotten used to it. I try to swallow my fear, telling myself that change makes life more interesting. I am quite certain it’s going to be challenging with a new baby, but as long as we get laughter along with the cries, I think we are going to be alright.
I won’t be able to make a clever connection between today’s recipe and my ramblings about siblings and change. What is on our minds and on our plates sometimes simply don’t match, so let’s just move on to the recipe.
We have been working on and off with Stockholm based food store Urban Deli during the last two years, turning some of our recipes into healthy takeaway boxes. This summer salad is our latest edition and it turned out so epic that we wanted to share the recipe here on the blog as well.
We have built the salad on a delicious base of mixed cauliflower, quinoa, sweet peas and a herb vinaigrette, which makes it both light and nourishing at the same time. It’s then topped with our favourite produce of the season – asparagus, strawberries, radishes, mixed lettuce and avocado. The salad is finished off with labneh balls, which is a strained yogurt based cheese that adds a tangy creaminess to the mix, as well as pumpkin seeds for some crunch. It’s a real treat and it looks really summery too.
Quinoa & Cauliflower Salad with Labneh, Asparagus & Strawberries
Labneh can be found in delis or Middle-Eastern food stores. We have provided instructions on how to make labneh at home. It takes at least 24h, but if you want to make this salad today you can also replace the labneh with feta cheese or dollops of thick yogurt. Or simply leave it out.
100 g / 1/2 cup uncooked white quinoa
250 ml / 1 cup water + a pinch sea salt
1/2 cauliflower head + boiling water
1 cup / 150 g sweet green peas (thawed frozen works fine too)
1 bunch asparagus, trimmed and cut in 3 pieces
4 tbsp pumpkin seeds
250 g / 1 1/2 cups strawberries
70-100 g / 3 cups loosely packed mixed baby lettuce, rinsed
12-16 mini labneh balls (see instructions below)
10 sprigs flat-leaf parsley, leaves picked
10 sprigs mint, leaves picked
60 ml / 1/4 cup olive oil
1/2 lemon, juice
1 tbsp applecider vinegar
sea salt & pepper
Preparing the quinoa and cauliflower: Place rinsed quinoa in a saucepan, add water and salt and bring to a boil. Lower the heat immediately and simmer for about 10-15 minutes, set aside and let cool. Coarsely chop the cauliflower and place the florets and stem in a food processor or blender and process until fine rice-like texture. Do it in batches if you have a small food processor. Place the ‘rice’ in a fine mesh strainer and pour over boiling water (use an electric kettle), let drain and cool. Meanwhile make the herb vinaigrette. Finely chop parsley and mint and place in a glass jar. Add the rest of the ingredients and stir to mix. Season to taste. When both quinoa and cauliflower ‘rice’ are completely cold, combine them with peas and half of the herb vinaigrette in a large mixing bowl. Then prepare the rest of the salad ingredients.
Assembling the salad: Steam or cook the asparagus for 1-2 minutes. Thinly shave the radishes and cube the avocados. Heat a dry frying pan and lightly toast the pumpkin seeds for a couple of minutes on medium heat. Slice the strawberries. Assemble the salad by arranging the quinoa cauliflower mixture on a large serving platter. Scatter with asparagus, radishes, avocados, pumpkin seeds, strawberries and lettuce. Arrange labneh balls over the top and place a small jar of the leftover herb vinaigrette.
2 cups Greek yogurt
1 tsp salt
2 tbsp olive oil
Place a large sieve or a colander over a bowl and line it with a cheese cloth, muslin or any thin cloth. Add salt to the yogurt and stir around so it’s evenly distributed. Scoop the yogurt into the middle of the cheesecloth. Gather the edges so the yogurt is covered and tie a string around the cloth. Leave it in the sieve and place in the fridge for 24 hours up to 3 days. The longer it stands, the firmer the labneh will become. If you are using it as a spread, 24 hours is usually enough. Let it sit in the sieve for another day if you are making labneh balls. Gently squeeze out any excess liquid into the bowl. Shape balls or serve it in a jar on the side with a drizzle of olive oil and some black pepper or dukkah on top.
In case you live in Stockholm or are visiting this summer and feel too summer-lazy to cook this yourself, you can pick up this salad at any of Urban Deli’s stores. Radishes are swapped for pickled red onion for storage reasons but apart from that it’s pretty damn close to our original recipe.
PS! One last thing. We just wanted to mention that TODAY is official UK publication day for Green Kitchen Smoothies! We have posted a bunch of short videos on our youtube channel, showcasing how to do some of the smoothies. And more is on the way. If you haven’t ordered our book already here is a link to it on Amazon!
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If your summer season is anything like mine, it includes what feels like an endless amount of get-togethers and picnics. Weekends are for getting out and exploring. This roasted corn salad has made it’s way to quite a few events this summer in a few different variations. It’s easily assembled, tossed in a container, and dressed right before serving. Plus, my favorite part: the lightly fried pepitas. They add the perfect crunch in place of where I might traditionally use croutons. Don’t want to turn on your oven? Grill the corn on the cob with the spices and use a grill pan for the tomatoes and onion. Read more and see the recipe.
The post Roasted Sweet Corn Salad appeared first on Naturally Ella.
I started writing a text about summer food. About being offline and trying to unwind. A happy text about nothing of importance, really. With too many sad reports on the news recently, finding meaning in these short texts can sometimes be difficult.
Millions of refugees keep filling up camps in countries around Syria. Or climb onto small boats in Libya hoping that they will make it across the Mediterranean sea. Meanwhile, prejudices, hate and racism are on the rise both in the US and here in Europe. So how can we make a blog post about summer food feeling meaningful at all?
Luise and I often talk about this. I am sure everyone does. This feeling of wanting to do more but not being sure what, or how to do it. A recipe can seem so irrelevant in the midst of it all. It looks like we might get involved in some voluntary work in relation the refugee situation in Syria within the next couple of months. But until then, we are trying to see meaningfulness around us.
The truth is of course that food does matter. It is important, in many more ways than just for our physical survival. Food is memories, heritage, happiness, family and food is love. Food gathers people around a table and makes us talk. Many of our best memories are connected with food. We solve problems over food. We celebrate. We become friends. So maybe a food blog isn’t that meaningless. Food is after all more than just a recipe.
And talking about meaning. Another truth that Luise and I try to live by, is that the most responsible thing we can do at the moment is infusing our children with kindness. Talking to them about how it never will matter how much money you have, the colour of your skin, if you are a man or a woman, where you are born or who you choose to love. We are all humans. And we are all equal. If we can all just pass that on to our children, they will hopefully grow old in a world with less hate and fear and more love than the one we are currently living in.
By writing this text, I have also passed that simple message on to you. Prepare the recipe in today’s blog post, share the meal with your friends or family and talk about the importance of kindness. It might be a cliche, but we believe it is one worth sharing.
This is a simple summer dinner that we did the other day after we had prepared a large batch of the Egyptian spice blend Dukkah. Calling the meal simple might be a slight exaggeration as you actually have to prepare the spice blend as well as making the rest of the dinner. But it will be worth it. You will find that Dukkah can be added to an infinite amount of meals this summer. It carries a lot of flavour and adds both richness and crunch to whatever you pair it with. There are lots of Dukkah recipes to be found online so instead of adding yet another to the mix, we are simply sharing a slightly adapted version of Yotam and Sami’s brilliant Dukkah from their Jerusalem book.
In this recipe the Dukkah is generously sprinkled over roasted summer carrots and onions that rest on a bed of herby quinoa with a creamy feta cheese and yogurt spread on the side. Any roasted vegetables can of course be added to this meal and they can just as well be grilled on a bbq. It’s a summery, creamy, very flavourful and absolutely delicious dish. And hopefully more than that. Enjoy!
Much love and happy summer!
David, Luise, Elsa & Isac
Roasted Carrots with Dukkah, Quinoa & Feta Yogurt Cream
Oven roasted summer carrots & onions
1 lb / 500 g (approx. 8 large) carrots
4 onions, shallots or red onions
2 tbsp olive oil
1 tbsp maple syrup
sea salt and black pepper
Preheat the oven to 200°C / 400°F. Scrub the carrots under water and trim off the top greens. Cut the carrots lengthwise if they are thick (and keep thin carrots whole). Place on a baking tray. Peel off the outer layer of the onion and trim the top off. Cut into large chunks. Place on the baking tray next to the carrots. Stir together oil, maple, salt and pepper and drizzle over the vegetables, toss to cover. Bake in the oven for 15-20 minutes or until tender.
1 cup / 170 g uncooked quinoa (or 2 1/2 cups pre-cooked)
1 large handful flat leave parsley
a generous drizzle of olive oil
2 tbsp lemon juice
sea salt & black pepper
Place rinsed quinoa in a saucepan, add water and salt and bring to a boil. Lower the heat immediately and let simmer for about 10-15 minutes, set aside and let cool. Chop parsley and stir through the quinoa together with olive oil, lemon juice, salt and pepper.
Feta & Yogurt Cream
5 oz / 150 g feta cheese
1 cup / 250 ml plain yogurt
sea salt & black pepper
Place feta cheese in a mixing bowl and mash with a fork, add yogurt and combine until creamy. Add salt and pepper to taste, set aside.
Dukkah spice blend
(adapted from Jerusalem by Yotam Ottolenghi & Sami Tamimi)
1/2 cup / 70 g hazelnuts
2 tbsp sunflower seeds
3 tbsp coriander seeds
1 tbsp fennel seeds
1 tbsp cumin seeds
2 tbsp sesame seeds
1 tsp nigella seeds
½ tsp sea salt
Preheat the oven to 160°C / 320°F. Spread the hazelnuts on a baking tray and place in the oven for 15-20 minutes or until cracked and golden.
Meanwhile heat a skillet or frying pan to medium heat. Add sunflower seeds, coriander seeds, fennel seeds and cumin and dry roast for no more than a minutes while stirring. Now add sesame seeds and nigella seeds and keep stirring until the sesame seeds turns light brown, it takes about 30 seconds. Set aside and add salt.
Rub the hazelnuts between the palms of your hands (or a towel) to remove and discard some of the skin. Place all ingredients in a pestle and mortar and coarsely crush the spice blend. Store in an airtight container for up to a month.
Spread the quinoa in a serving dish or on a large platter. Arrange the oven roasted carrots and onions on top. Spoon the feta and yogurt cream into a small bowl and place in the dish. Sprinkle the vegetables with a generous amount of Dukkah. Serve.
After quite a few years of cooking and developing recipes, we have managed to build up a little bit of confidence and don’t panic over kitchen fails or people’s opinions as easily anymore. But whenever our daughter asks me to bake for a few of her friends, my palms get all sweaty and my heart starts pounding. Seriously, nothing makes me more nervous than having to bake for a bunch of five- and six-year-olds.
Elsa is finishing preschool this summer and her favourite teacher is also retiring, so last week she wanted to bake a dessert for all the children and teachers at the preschool. She started out with grand plans for a big cake shaped like a princess but (luckily for me) we landed on mini cupcakes with a raspberry frosting. We had just bought a mini muffin pan and it was the perfect opportunity to try it out as we got a lot of muffins from one batch so it was enough for all the children and teachers.
These muffins are really delicious and moist with hints of coconut, banana, almonds and cardamom. It’s one of our go-to recipes that we change slightly every time. They are only sweetened with fruit and entirely gluten free (and we are aslo sharing a vegan version below). If you are allergic to nuts, you can blend (100 g / 3 1/12 oz) sunflower seeds and use instead of the almond flour.
Whenever Elsa initiates one of these baking sessions, she always starts with lots of enthusiasm only to loose interest after about 45 seconds, leaving us to do the actual work. This time she was much more persistent. She measured, blended, worked the batter and dropped it into the muffin tins. Halfway through the batch, we also started dropping a raspberry in the centre of each muffin and they turned out even better with that little berry pocket in the middle. Piping the frosting was the hardest bit. Elsa was utterly disappointed that hers didn’t turn out as pretty as the ones she had seen on our screens. But towards the end they at least started looking better than in the beginning.
Since that first batch, we have made this recipe two more times. One time to check all the measurements and another time so we could try a vegan version. We are sharing both methods here below. You can of course also make normal size muffins and skip the frosting if you want to keep it simple.
On another note, today we celebrate Midsummer in Sweden. We are going to be enjoying the last of these cupcakes and then we are off to find a maypole covered with flowers so we can jump like frogs around it! You think I am kidding? I am not.
Banana & Coconut Cupcakes with Raspberry Pockets
Makes 24 mini cupcakes or 12 regular
100 g / 1 cup almond flour
120 g / 3/4 cup rice flour
45 g / 1/2 cup desiccated coconut
2 tsp baking powder
1/2 tsp freshly ground cardamom
1/2 tsp vanilla powder
1 pinch salt
14 soft dates (1 cup / 150 g), stones removed (if using dried dates, soak them for an hour first)
1 ripe banana, peeled and cut into large chunks
4 tbsp coconut oil or butter, room tempered
180 ml / ¾ cup plain yogurt or plant based yogurt
3 eggs (for a vegan version soak 3 tbsp chia seeds in 9 tbsp water for 15 minutes, stir around and use instead of the eggs)
24 raspberries (fresh or frozen)
Berry Frosting (recipe below)
Preheat the oven to 200°C / 400°F. Grease a muffin tin (mini or regular size) or line it with paper or silicon cup liners. Place all of the dry ingredients in a bowl, stir together and set aside. Add the dates to a food processor and blend on high speed. When smooth, add the banana and coconut oil and blend again. Finally add yogurt and eggs and blend until smooth and entirely mixed. Pour the wet ingredients into the bowl with dry ingredients and stir together. Drop the batter into the muffin tins, place 1-2 raspberries in the centre of each muffin and cover it with batter. Bake for 10 minutes (17-20 minutes if you are using normal size muffins) or until golden and just set. Prepare the frosting while the muffins are in the oven. Leave the muffins to cool before piping the frosting on top. Serve immediately or store in the fridge.
70 g / ½ cup raspberries (or strawberries)
3-4 soft dates, stoned
200 g cream cheese (or vegan cream cheese)
Mix raspberries and dates in a food processor or with a hand blender until completely smooth. Whisk the berry mixture together with the cream cheese in a medium size bowl until pink and smooth. Scoop the frosting into a piping bag. Place it in the fridge for 20 minutes (or longer) to firm up before piping the frosting on top of the cupcakes.
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// OSG EVERY DAY // Amazon.com Barnes & Noble Indigo Amazon.ca
I’m soooo excited to reveal the cover for my second cookbook, Oh She Glows Every Day, and tell you all about this labour of love. Those of you who subscribe to In the Glow got a sneak peek last Tuesday, and today’s post features even more details and photos!
Join me as I share a fun behind-the-scenes peek into my next book…
// About This Book //
Oh She Glows Every Day is filled with delicious, wholesome, and accessible plant-based recipes. As someone who is self-employed with a young (and growing!) family, I’ve really come to appreciate recipes that are family-friendly, super energizing, and convenient for on-the-go lifestyles. (But really, who doesn’t?) Inside, you’ll find over a hundred glow-worthy plant-based recipes—including a mix of “everyday” and more elaborate holiday or special occasion options. I’ve poured my heart and soul into each recipe (as did my dedicated group of recipe testers), and I can’t wait for you to start enjoying them with your family and friends!
OSG Every Day is divided into 13 sections and chapters, which include:
Left to right: Hemp Seed and Sorghum Tabbouleh, Meyer Lemon Cheesecake with Strawberry-Vanilla Compote, Creamy Thai Carrot Sweet Potato Soup, Protein Power Rainbow Quinoa Salad, Eggplant Parmesan with Fail-Proof Marinara Sauce, Glowing Rainbow Smoothie Bowl, Sun-Dried Tomato and Garlic Super-Seed Crackers, All-Purpose Cheese Sauce, The Best Marinated Lentils.
// Dietary and Cooking Labels //
One of my very favourite things about this cookbook is that it includes useful tips that will help you create meals that are kid-, allergy-, and freezer-friendly. Each recipe will tell you whether it’s gluten-free, nut-free, soy-free, oil-free, grain-free, kid-friendly, and/or freezer-friendly (or whether I provide an option for you to make it so). It’ll also tell you if advance preparation is required (such as soaking nuts).
Out of more than 100 recipes, you’ll find around 65 kid-friendly and kid-friendly-option recipes (yes, we had a whole group of kids eating their way through this book!), 100 gluten-free and soy-free recipes or recipe options, over 75 nut-free and nut-free-option recipes, and 45 freezer-friendly recipes. There are around 25 reader-favourite blog recipes (all re-tested and tweaked to perfection). And of course, all of the recipes in the book are plant-based and vegan. I developed the recipes to be as accommodating for different needs as possible without sacrificing flavour one bit, and I’m quite proud of the various options offered.
// The Oh She Glows Pantry //
There’s a highly detailed reference section at the back of the book on essential pantry ingredients, so you’ll know exactly what I’m using in my own kitchen. If you’ve ever thought to yourself, “I just don’t know where to begin,” or “I’d like to get out of a cooking rut and try something new,” this pantry primer is for you.
// Photography //
OSG Every Day is packed with gorgeous full-page photography for every single recipe in the book (as well as tons of lifestyle and pantry photos, too) that’ll inspire you to get cooking. (All of the pantry staple recipes have photos this time, too!) I have a sneaking suspicion that you will be blown away when you see how many vibrant photos are packed into this book. A special thanks to Ashley McLaughlin and Sandy Nicholson for lending their amazing talents!!
// Nutritional Info //
I get a lot of requests for nutritional information, and I’m happy to let you know that the nutritional info for the recipes in this book will be available on my website by the time the book launches (September 6, 2016). The link to the nutritional info is in the book, and of course, I’ll share it here when the time comes.
// The Cover //
Last but certainly not least, let me tell you a bit about the cover. (Some of you may have noticed the cover on The OSG Recipe App and in a few online retailers in recent weeks!) I love that it features a hearty plant-based bowl (a brand new recipe called “The Big Tabbouleh Bowl”) because it showcases what I love to eat at home, and reflects my philosophy that healthy food doesn’t have to be complicated, hard to find, or expensive. What’s also exciting is that the Canadian and US covers are the exact same this time around (in terms of the cover photo/design, as well as quality!), so you’ll see identical covers whether you’re in Barnes and Noble or Indigo or any independent retailer across North America. The interior content is all the same once again. Lastly, the book will feature an improved, sewn binding that is durable, especially for “everyday” use!
As you can see, there’s A LOT to celebrate!!
// HOW TO PRE-ORDER //
I’m often asked why someone would pre-order a book rather than waiting until the release date. The best part is that if you pre-order now, it’s done: the book will arrive on your doorstep right away when it’s released. (Don’t worry, though—you won’t be charged until the book ships!) That means these recipes get into your belly as quickly as possible!
I’d like to thank you all for your excitement and continued support, which makes what I do every day so incredibly rewarding, and of course for making The Oh She Glows Cookbook an international bestseller. I have no doubt that if you enjoyed the first book, you’ll fall in love with the second.
Pre-order Oh She Glows Every Day at the retailers below:
Eric and I also put together this short video on the book. (It’s in a square format for social media sharing.) Check it out below!
// Photography credits // Cover: Angela Liddon; Food: Ashley McLaughlin; Lifestyle: Sandy Nicholson