Health Blog
Health Blog
Rahima's favorite juice and simple recipes for juice leftovers
Of course, you can make juice from any vegetables, herbs, fruits, or berries you like. In the beginning, it can be helpful to have a few simple basic recipes to start from. It’s easy to underestimate the benefits of simple juices with only one ingredient. In recent years, for example, pure celery juice has become very popular after the author Anthony Williams gained many followers; but pure cucumber juice or pure watermelon juice are also very beneficial and hydrating for the whole body. In these two, you can try adding a little mint if you want to enhance the flavor and effect somewhat. Here is a simple recipe for our favorite juice blend that you can use as a starting point for your own experiments. We call it Rahima’s Favorite because it is just… well, Rahima’s favorite. Rahima’s Favorite Juice: 1 green apple1/2 cucumber2 celery stalks1/2 lemon or 1/4 lime1-2 cm ginger Juice all the ingredients in a slow juicer or cold press juicer and drink immediately for the greatest enjoyment. We like to pour our juice into nice wine glasses because we think this is the world’s most luxurious drink. Burgers from Juice Pulp: When you make juice, you often end up with a lot of leftover pulp from your ingredients. Throwing this away is not only a waste of resources but also means you miss out on all the good things you can make with it. Here we explain how you can make a really tasty vegan burger. Ingredients:4 dl leftover vegetable juice pulp (vegetable fibers)1/2 dl chia seeds1 tbsp olive oil1 pressed garlic clove1-2 tsp any herb spice (e.g., oregano, thyme, rosemary)1 tsp paprika powderSalt and pepper to taste Dry blend the chia seeds or crush them in a mortar to a coarse “flour.”Mix all ingredients in a bowl and make sure to work in the “chia flour” thoroughly until you get a firm “dough.”If needed, add a couple of tablespoons of water if you feel it’s too dry (this depends a bit on your juicer and which vegetables you used).Shape the dough into 3-4 flat burgers and dry in a dehydrator at 40°C for 3-4 hours.Serve immediately or at least the same day. Best when warm straight from the “oven.”* *If you don’t have a dehydrator, it’s of course fine to fry or bake the burgers gently in the oven. Just as tasty this way, although no longer completely raw. Activated Nuts – So Easy! How to activate nuts: Soak any nuts or seeds in water overnight. Then dry them in a dehydrator at 40°C for 4-6 hours (or until completely dry). You can also dry them in a regular oven at the lowest temperature with the door slightly open… Dried nuts can be stored at room temperature for up to 4 weeks in a jar. They are delicious to eat as snacks, on salads, in smoothies, or in dressings. We offer several types of organic nuts.
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Homemade cheese popcorn with nutritional yeast – simple & tasty
What is your favorite snack for cozy weekends?We love this popcorn recipe!You will need: – Popcorn corn (organic, of course!)– Coconut oil– Nutritional yeast Instructions: Pop the popcorn in a pot with coconut oil at the bottom. When they have finished popping, mix in a little more coconut oil, a couple of tablespoons of nutritional yeast, and sea salt to taste. Stir in the pot so the yeast and coconut oil can melt properly and blend with the popcorn. Enjoy a slightly healthier, and much tastier, snack!
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Healthy Raw Dumle Toffee with natural ingredients
Is it possible to make a healthy Dumle caramel that is even tastier than the original? The answer is yes, thanks to this recipe we have taken from the fantastic book “Green Sweets and Treats,” written by Erika Billysdotter. We recommend making plenty as they disappear very quickly, especially if you have kids or other sweet tooths at home 😉 Raw Dumle (about 20-25 pieces) Base:1 dl almond flour1 dl shredded coconut6 fresh dates, preferably Medjool (the Rolls Royce of dates)1 tbsp cocoa powder1 tbsp coconut oil1 pinch of salt Caramel:12 fresh dates2 tbsp coconut oil1 tsp vanilla powder2 pinches of salt Chocolate:1 dl melted cocoa butter1/2 dl cocoa powder1 tbsp melted coconut oil1 pinch of salt Topping:Sweetened cacao nibs (optional, but delicious) Blend the ingredients for the base.Line a baking pan with parchment paper and press out the base until it’s the right thickness, between 1/2 and 1 cm works well.Now it’s time to make the caramel. Throw the ingredients into a blender or, even better, a food processor and blend for a long time. Much longer than you think. Don’t stop until you have a really sticky and glossy caramel in the bowl. Spread the caramel evenly over the base and put it in the freezer.Now only the chocolate remains! Melt the cocoa butter and coconut oil and mix with the cocoa powder and salt. Take the caramel base out of the freezer once it has cooled and cut it into small bite-sized pieces. Use a fork to dip them in the chocolate. Feel free to top with cacao nibs. Place in the fridge and let set. Yum! Feel free to tell us how the recipe turned out – for example by posting a picture on Instagram and tagging @glimja.se.
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Golden Turmeric & Ginger Smoothie with Manuka Honey
Easy as pie golden-yellow smoothie or maybe a "golden latte"?3 dl almond milk1 tsp manuka honey1 tsp of our wonderful organic mix with turmeric, Ceylon cinnamon, ginger, nutmeg, cardamom, black pepper, and saffron.or make your own blend…A handful of frozen mango (can be swapped for e.g. pineapple or peach)Half a banana (optional) Blend all ingredients together in a blender and enjoy.
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Super smoothies for stronger joints and muscles
Pineapple: contains the enzyme bromelain, which with its anti-inflammatory properties helps reduce swelling and pain in both muscles and joints. Ginger: contains gingerol, which can help reduce pain and inflammation throughout the body. Mango: rich in nutrients such as vitamin C, vitamin E, and beta-carotene, all of which support healthy, strong bones. Turmeric: the active compound curcumin has been shown in several studies to counteract pain and inflammation. When combined with black pepper in recipes, it appears that absorption improves and the effect is enhanced. Try these summery and nutrient-packed recipes for breakfast or snacks to give your joints and muscles a little extra love: Pineapple/Strawberry Smoothie 2 dl diced fresh or frozen pineapple2 dl strawberries1 tbsp extra virgin coconut oil1 peeled and sliced carrot1 celery stalk2 cm peeled ginger2 cm fresh turmeric, turmeric powder or a dropper of turmeric extract2 dl almond or oat milk Blend everything in a blender and serve immediately. Mango/Coconut Smoothie 2 dl diced mango (fresh or frozen)1/2 tsp grated lemon zest2 cm turmeric or a dropper of turmeric extract1 pinch black pepper2.5 dl water0.5 dl coconut cream or coconut milk Blend everything in a blender and serve immediately.
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Nettle & Coconut Fudge Recipe - Raw Food by Erica Palmcrantz
Nettle & Coconut Fudge with Lime, about 10 pieces2 dl coconut flakes2 tbsp Holistic nettle powder2 tbsp coconut oil, soft but not liquid2 tbsp coconut sugar1 tbsp honey3-4 tsp lime juicegrated zest from two organic limes Instructions: Process the coconut flakes in a food processor. Add the remaining ingredients except the lime juice. Process until it forms a dough that you can shape into squares; if it doesn’t, add lime juice little by little. Shape into squares or place in a square or rectangular dish, and refrigerate for about 1 hour. Store in the fridge and take out before serving. Erica Palmcrantz Aziz is Sweden’s uncrowned raw food queen who runs the blog rawfoodbyerica.se. She inspires with raw food through lectures, workshops, and the Raw Life Education course, which starts for the eighth time in summer 2017. In March, Erica’s tenth book “Superfood Boost” will be released, offering knowledge about superfoods and simple, healthy, and tasty recipes. Become a Raw Life EducatorDo you want to learn about a Holistic way of learning and living? Do you want to inspire people to live with raw food? The training to become a certified Raw Life Educator gives you the knowledge and power to stand on your own feet and inspire others in raw food in the way you like best; for example, as a lecturer, raw food creator, or raw food chef.
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Simple plant-based & gluten-free pancakes
Surprise your loved one with breakfast in bed featuring gluten-free, plant-based pancakes. Ingredients 125 grams of any gluten-free flour, e.g., brown rice flour, buckwheat flour, teff flour, or a gluten-free mix.2 vegan egg replacers or 1 mashed banana.50 ml sparkling waterabout 90 ml of any plant milk, such as oat, almond, hazelnut, or rice.1-2 tbsp coconut sugar1 tbsp coconut butter2 tsp baking powdera pinch of vanilla and cinnamon powdercoconut oil for frying Toppings: whatever you like best, e.g., maple syrup, berries, fruit, chocolate sauce. How to make it? 1. Whisk the egg replacer powder or mashed banana with plant milk, sparkling water, coconut sugar, and nut butter.2. Combine the flour, baking powder, vanilla, and cinnamon separately first, then add it to the milk mixture while stirring.3. Stir until your batter is soft, thick, and creamy (add a little more plant milk if you prefer thinner pancakes or add more flour if you want thicker ones).4. Let the batter rest in the fridge for about 10 minutes.5. Heat coconut oil in a large frying pan over medium heat.6. Pour about 2 tbsp of batter per pancake into the pan.7. As soon as you see bubbles on the surface, flip the pancakes (after about 2-3 minutes).8. Serve your pancakes with your favorite toppings.
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3 simple immune-boosting smoothies with superfoods
2 dl fresh spinach and/or baby kale3 dl almond or oat milk3 dl chopped mango, kiwi, and pineapple2 cm peeled fresh gingerJuice of half a lemon2 tsp moringa powder or 2 droppers of moringa extract Mint Surprise, 1 serving 1 scoop plant-based vanilla protein1 pinch AFA powder1/4 avocado1 tbsp chia seedsJuice of a whole lemon1/2 cucumber, choppedA handful of fresh or 1 tbsp frozen mint leaves3.5 dl oat or almond milk Superberry Boost, 1 serving 2 dl fresh or frozen berries; e.g., raspberries, blueberries, and/or blackberries2 bananas1 dropper of tulsi extract2 dl water
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The health benefits of the cocoa bean and homemade raw chocolate
At Easter, we Swedes eat lots of candy like chocolate in all forms. And chocolate is certainly wonderful! There is something special about chocolate, we think, as it gives such a satisfying feeling. We like to choose a raw, organic chocolate with fine ingredients and no white sugar. Consuming chocolate can provide an inner feeling of well-being and security while also delivering a taste sensation. Why do so many of us like chocolate so much? Could it be related to its content? Raw cocoa/chocolate is very rich in antioxidants as well as magnesium, calcium, zinc, and iron. Phenylethylamine (PEA) is a chemical that increases feelings of love, focus, and attention. PEA is noticeably abundant in the brains of happy people, and when we are in love, our PEA levels rise. Cocoa has been proven to be an excellent source of PEA (also found in blue-green algae). This is probably why chocolate and falling in love are often linked. Note, however, that PEA is sensitive to heat and is destroyed during conventional processing of cocoa beans (roasting). There is a connection between eating chocolate and being happy. Chocolate releases anandamide, a neurological transmitter produced in the brain that is believed to regulate the feeling of happiness. Anandamide is produced in the body during exercise. Cocoa contains enzyme receptors that reduce the body's ability to break down anandamide. This means that natural anandamide in the body can be preserved longer when we eat cocoa, thereby providing an extended "feel-good" sensation. The amino acid tryptophan is naturally found in cocoa. Tryptophan is essential for the production of the neurotransmitter serotonin. Serotonin increases well-being and relaxation. Besides, it tastes so good! You can easily make your own raw and organic chocolate at home; here is a basic recipe: Recipe for raw chocolate Ingredients 2.5 dl cocoa butter2.5 dl cocoa mass or 2.5 dl cocoa powder.The cocoa mass gives a darker, richer chocolate. The cocoa mass is the whole cocoa bean ground into a homogeneous mass. Therefore, it is brown and has a very intense cocoa flavor. Cocoa butter is only the fat from the cocoa bean; it is white in color and has a mild taste similar to white chocolate and needs to be mixed with cocoa powder.2-3 tablespoons honey, coconut sugar, yacon syrup, or another sweetener of your choice. Instructions Place the cocoa butter in a stainless steel bowl over a pot of simmering water. Let the butter slowly melt while stirring. Also place the cocoa mass in a stainless steel bowl over a pot of simmering water. Let the mass slowly melt while stirring. Cocoa butter and cocoa mass need to be melted separately. Then mix them in a bowl and add the sweetener and cocoa powder if you are using it instead of cocoa mass. Stir thoroughly. You can now add other ingredients such as coconut flakes, blueberries, raspberries, chopped nuts, a pinch of sea salt, puffed quinoa, goji berries, spirulina, licorice powder, chaga, lucuma, maca, mesquite, baobab, vanilla powder, cardamom, cinnamon, mint flavor, pink pepper, etc. Place a chocolate mold (preferably silicone) on a tray, pour the chocolate mixture into the mold; this can get messy and requires patience =). Carefully place in the freezer and let set for 15-30 minutes, or until completely firm. Panduro has many very nice silicone molds, including one shaped like an egg. If you want to fill your chocolate eggs or pralines, put a little chocolate mixture at the bottom of the mold cavity, add the filling, and cover with chocolate mixture. Silicone molds make it very easy to release the chocolate when it is ready. Now all that’s left is to enjoy. Happy Easter!
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Immune-boosting recipes with simple ingredients
Here are some simple and immune-boosting recipes with fruits and vegetables commonly found in Swedish homes & grocery stores! Perfect when you don’t want or can’t go to the store. Green Vitamin C Boost 2 servings– 1 ripe avocado– 3 ripe kiwis– 1 bag of fresh spinach– Water Cut up the fruit, put everything in a blender, cover with water, and blend until you get a green superdrink! Salad Mix with Simple Dressing 1. Gather the vegetables you have at home and feel like eating. Use a base of some type of green leaves. Sprouts are also an excellent ingredient. Slice the vegetables thinly. Carrots, cabbage, zucchini, fennel, etc., can advantageously be sliced with a cheese slicer or vegetable peeler for a thin and crispy texture. Feel free to add fruit or berries like apple, cranberries, or blueberries if you like a bit of sweetness in your salad. Mix everything in a large bowl. 2. Whisk together a dressing made of olive oil, lemon juice or apple cider vinegar, honey, salt, and herbs – fresh, frozen, or dried. Use whatever you have at home. The key to a good dressing is to include at least three of the five flavors: salty, sour, sweet, bitter & umami. The simple ingredients above achieve this very easily. Let your imagination flow and experiment to find your favorites. Drizzle the dressing over the salad and serve. Simple, tasty & healthy! Oven-Roasted Vegetables the Easy Way This has become a big favorite at our home this winter. It’s simple, delicious, and usually works with whatever you have at home without needing to plan ahead. 1. Gather some vegetables and root vegetables from the fridge and pantry. As a base, it’s good to have something starchy like potatoes, pumpkin, sweet potatoes, or beets. Add vegetables like bell peppers, eggplant, zucchini, onions, tomatoes, fennel, pointed cabbage, or whatever you have at home. Cut everything into suitably sized wedges/pieces. Potatoes need to be boiled beforehand. Most other vegetables do not. 2. Place everything on a large baking sheet. Drizzle with a little oil (coconut oil is probably best for heating from a health perspective) and spices. Some of our favorite spices are garlic, black pepper, herb salt, rosemary, thyme, oregano, tarragon – or why not a really good curry. 3. Bake in the oven at 225°C for 20-40 minutes depending on the type and size of the vegetables. Keep an eye on it and check with a fork if you’re unsure. They’re done when soft in the middle and have a nicely grilled surface. Serve preferably with salad, beans, or hummus!
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Plant-Based & Gluten-Free Strawberry Cake for Midsummer
Are you looking for a delicious recipe for the Midsummer celebration? Then we recommend this wonderful Midsummer cake with almond, coconut, and fresh berries. It is gluten-free and vegan! Ingredients Cake base 4 dl rice or almond milk 1.5 tsp apple cider vinegar (or lemon juice) 0.8 dl unsweetened applesauce 1 tsp vanilla powder 7.5 dl almond flour 2 dl potato starch 0.8 dl cornstarch (or arrowroot) 3 dl raw cane sugar or coconut palm sugar 1.5 tsp baking powder 1-2 pinches natural salt Coconut cream The thick cream from 3 CHILLED (8h) cans of coconut cream/milk (not the liquid in the can) 3-4 tbsp maple syrup (add more to taste) Strawberry cream & garnish 1 1/2 liters fresh strawberries1 tbsp coconut sugar Instructions NOTE! Chill the coconut cream and the bowl for whipping in for at least 8 hours. Preheat the oven to 180°C (356°F). Grease two large round baking pans with coconut oil. Measure the almond or rice milk and add vinegar. Let sit for a few minutes. Then add applesauce and vanilla powder and stir well. Mix all dry ingredients in a large bowl. Then add the liquid and stir until smooth. The batter should be thick but pourable into a cake pan. Divide the batter evenly between your two cake pans and bake in the middle of the oven for 35-40 minutes or until the cakes have a golden brown surface. Let cool for about 15 minutes. Then loosen the cakes from the pans and turn them out onto a baking sheet or plate. Let cool completely. Slice 1/2 liter of strawberries for garnish. Mash 1 liter of strawberries and mix in 1 tbsp coconut sugar. Let sit for 30 minutes. Whip the cold coconut cream with maple syrup until fluffy using an electric mixer or similar. To assemble the cake, place one cake base on a serving plate. Spread the mashed strawberries on top. If you like, you can add a thin layer of coconut cream over the strawberry cream. Then place the second cake base on top and spread the coconut cream over the entire cake – top and sides. Garnish with sliced strawberries and enjoy!
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Refreshing summer smoothies for health and energy
When summer is here, it’s lovely to treat yourself to something nice in the summer heat. Here are some of my favorite recipes. Green smoothie This green smoothie is nutritious and filling, perfect for lunch when it’s warm. 2 avocados 2 large handfuls of spinach 1 small lemon A small piece of ginger 1 apple A pinch of salt Water to get a good consistency Sea buckthorn smoothie The sea buckthorn smoothie is tart and refreshing, great as a light snack. 50 ml raw sea buckthorn juice or sea buckthorn berries 1 banana Water to get a good consistency and not too sour. Honey to taste Purple chocolate nice cream Nice cream is perfect as a nutritious snack. Or why not as a dessert or smoothie? 200 ml frozen blueberries 1 frozen banana 1 tbsp raw cacao 1 tsp maca powder A pinch of salt 50-100 ml coconut or oat milk (Water if you prefer a smoothie) Dip an ice cream scoop in warm water and scoop balls into a bowl. Serve with cacao nibs. Coffee latte This coffee latte is perfect when you crave coffee in the summer heat. Frozen leftover coffee Any milk drink, e.g., oat barista. A splash of any sweetener if needed. Prepare by freezing leftover coffee as ice cubes if you have coffee left after brewing. Serve the frozen cubes with oat milk. Let them melt while you sip a lovely iced latte in the sun. A great way to reduce food waste too! You can also blend the mix in your Omniblend for a cool, creamy version. Ila's super smoothie I usually make this smoothie a few times a week and it makes three servings. 1 frozen banana 100 ml lingonberries 100 ml blueberries 100 ml frozen mango 100 ml red currants 100 ml gooseberries 100 ml any yogurt, e.g., coconut yogurt 100 ml aloe vera spinach 1 tablespoon glutamine 1 tsp MSM powder 1 tsp collagen or protein powder sea salt with seaweed 2 tsp omega-3 oil 1 tsp cinnamon 2 tbsp berry powder 30 mineral drops 1 tsp chlorella 1 tsp spirulina 2 probiotic capsules 2 enzyme capsules 2 tbsp coconut, MCT, or C8 oil Top with coconut cream and hemp seeds, cacao nibs, goji berries, and mulberries or any muesli you like. This smoothie is truly packed with nutrients, perfect when you need a really loaded smoothie, for example after a workout. Choose your favorite berries, frozen or fresh if you have them.
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