Homemade bread with Homemade Jam and Homemade Parsley Pesto – Don’t Worry it’s Easy:)

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Blackberry Jam

For the jam, I placed the rest of the blackberries from this year’s harvest (2 handfuls) in a casserole with a bit of water in the bottom.

I sprinkled the berries with vanilla sugar, grated ginger and grated orange zest. taste how much vanilla, zest and ginger you like.

Boil about 5 minutes.

let it cool. keep it in your fridge for about a week.

Parsley Pesto

  • Parsley to fill your food processor
  • Freshly squeezed orange juice (½ a orange)
  • A handful pumpkin seeds
  • A quality oil
  • Salt and pepper

Start by blending the seeds until they become like flour. add the remaining ingredients in amounts that please your taste buds, and add oil to you reach the consistency you like.

Store in your fridge

 

 

 

Cottage cheese in New disguise

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For a smaller meal try cottage cheese mixed with chives, fresh mango, seeds or nuts or granola, and maybe a dash of cinnamon

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For dessert
Try rhubarb baked in honey and chilled, top with cottage cheese and chilled quinoa

A drink for a god(dess)

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This drink is so yummy!!!
And it isfilled with superfoods, so what is not to love

1 glass :
1 frozen banana in cubes
1/2 tsp cinnamon powder
1/2 tsp ginger powder
1/2 tsp tumeric powder
1 cup coconut milk (recipe below)
2 tsp cashew nut butter (recipe below)
A bit of coconut sirup if you want it sweeter

Blend
Enjoy every sip

Cashew nut butter
Blend a bag of unsalted nuts until they give off oil and turn into creamy butter

Coconut milk (2cups)
1 cup shedded coconut
1 cup boiled water

Blend. Let rest for an hour. Blend
Use a cheese cloth to filter the milk from the coconut meat

You can also use the nut butter as a spread

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Spread for bread

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1 handfull cooked butternut beans
2 handfulls of sunflower seeds
1 tbsp shredded coconut flakes
A handfull raw broccoli
Juice of 1 orange
Cayennepepper
Salt

Blend and adjust with spices

leasts about 4 days in the fridge

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Sweet potato and peanut hummus

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200 g dried chickpeas (soak for 12 hours)
100 g sweet potato
4 garlic cloves sliced
2 shallots cut in two
Seaweed
2 tsp garam masala
1 tsp paprica
7 tsp peanutbutter
1 tbsp dried thyme
Juice of 1 lemon
1 tsp salt

Cover chickpeas, potato, garlic, shallots and seaweed with water. Bring to a boil. Cook for 30 minutes.
Drain but save the liquid.

Blend the cooked ingredients with the rest.
Adjust texture with the liquid.

Easy jam without sugar

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1 orange
1/3 cup dried cranberries

Blend the orange to orange juice

In a pot bring the juice and cranberries to boil. Turn down to low heat. Cook for 5 minutes.
Blend halv of the mixture
Put it all in a glass.

Told you it was easy!

Use it as spread on bread. Maybe with cheese and greens.
Use it on oats
As sidedish
As dessert
…. I could keep going 😉