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

 

 

 

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Late summer Chia pudding

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It is black berry season! Go for a walk, enjoy fresh air and fill your containers with brain booster berries 🙂

 

3 tbsp coconut milk and 1 tbsp water

1 tbsp chia seeds

A handfull black berries

Cardamon powder

A piece of fresh ginger

1 tsp Date butter or more (pack a jar with dates, top with water and soak overnight. Blend until it turns into a smooth paste. Save in the fridge)

1 tsp lemon juice

 

Soak chia seeds in coconut milk and water overnight.

In the morning Blend all ingredients together.

 

Salvia chips

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My salvia grows like crazy 

Luckily, I have find a way to use the many leaves.

 

Rinse and dry the leaves

Sprincle with olive oil and a little salt

Bake in the oven 150 Celsius for 1,5-2  hours

Then you have a snack

 

Easy right 🙂

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

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 😉

Butternut squash spread

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1 small butternut squash
1/2 queso lidayames (or feta)
1/2 bunch fresh coriander
Olive oil
Salt and pepper

Tortillas and veggies

– divide the butternut squash lengthwise,  and remove the seeds. Brush the butternut squash with olive oil and a bit of salt. Roast in oven for 1 hour or til it is soft.
– Cool down
– Chop coriander. With a spoon you can take the flesh out of the peel of the butternut squash. Blend the flesh with coriander, salt, pepper, 1 tbsp olive oil, and crumbled cheese.
– Serve as a spead

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