Health Blog
Health Blog
Saffron-scented Chia Pudding with Cashews
Recipe: Chia a la malta with saffron serves about 4 people. Ingredients:2 dl organic cashew nuts1 dl chia seeds 1 pinch of salt – preferably Celtic1 pinch of vanilla powder1/4 packet of saffron (a pinch)1-2 tbsp honey depending on how sweet you want it. If you don’t want to use honey, you can substitute it with yacon, xylitol or stevia. Preparation:1. Soak the chia seeds in a bowl with 3 dl of water. Let sit for 2-3 hours. Soak the nuts in a bowl for 2-3 hours. Drain the water from the nuts.2. Place the cashew nuts in a powerful blender and cover with water. Add saffron, honey, salt, and vanilla.3. Blend everything except the chia pudding. Mix with the chia pudding in a bowl. Let stand for 15 minutes. Feel free to garnish with mandarin segments.4. Now just enjoy. Here we make the pudding at our office:
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Homemade Mint Chocolates with Natural Sweeteners
Recipe: Mint Pralines – about 15 pieces depending on the size of the molds used. Chocolate ingredients: 1 dl coconut oil/ cocoa butter 3 tbsp lucuma 3 tbsp cocoa powder 1 pinch stevia powder (green), liquid stevia or xylitol 1 pinch vanilla 1 pinch salt (preferably Himalayan) Mint filling: 1 dl cashew nuts (or other nuts of choice) 2 tbsp lucuma powder Leaves from about 4-5 sprigs of peppermint 1 pinch stevia powder (green) or xylitol + a few tablespoons of water Chocolate preparation: 1. Gently melt the coconut oil or cocoa butter over a water bath. We prefer the taste of coconut oil best, but if you are making pralines as gifts, cocoa butter is better as it does not melt at room temperature. Pralines made with coconut oil need to be stored in the fridge. 2. Add lucuma, cocoa powder, stevia, vanilla & salt, stir until the chocolate is smooth. Leave at room temperature until the mint filling is ready. Mint filling preparation: 1. Soak the nuts for a few hours before starting. Then drain the soaking water. 2. Blend the nuts, lucuma, stevia & mint leaves with a few tablespoons of water. Since the liquid amount is small and the filling should be very thick, it works best with an immersion blender. Assembly: 1. Fill the first layer, about 1/4 of the praline mold, with chocolate. If you don’t have praline molds, soft ice cube trays, silicone molds, small paper ice chocolate molds, etc. work fine. Let set for a few minutes in the fridge. 2. Once the first chocolate layer is firm, you can “drop in” or pipe the mint filling, remembering to leave space for a second chocolate layer on top and around the sides. The pralines look best with an even layer of chocolate all around. Let cool in the fridge for a few minutes. 3. Fill the sides & top of the pralines with chocolate. Chill well before removing or pressing them out of the molds (otherwise they break easily, as the filling is softer than the chocolate). Store in the fridge. Recipe and photo by Katrin Petersson from the Levande föda course center
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Protein-rich smoothie with chia seeds - perfect after training
Tom makes a smoothie that he enjoys for breakfast or after training. He uses: **Protein powder** Raw Fit from Garden of Life **Chia seeds** from Alivefoods Green powder Green Magic Oat milk Blueberries
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Creamy Latte with Chaga & Reishi for the Immune System
This recipe makes a creamy “latte” packed with herbal medicinal properties, especially supportive for the heart, blood vessels, and immune system. Recipe for two 6 dl hot water2 tsp chaga extract powder1 tsp reishi extract powder1 small piece of fresh red chili1 piece of fresh ginger2 tbsp coconut oil1/2 dl cocoa powder; if you are sensitive to cocoa, you can choose carob powderHoney or coconut sugar to sweeten to taste How to make it? 1. Boil the water.2. Add chili and ginger and let steep on simmering heat for 10-15 minutes.3. Strain out the spices and pour the liquid into a blender.4. Add the remaining ingredients and blend on high speed until you get a smooth and creamy drink.5. Serve immediately! Some facts about heating tree mushrooms Both Reishi and Chaga belong to the family of tree mushrooms. They have a structure that is practically impossible for our digestion to extract anything from in their raw form. But when heated in water, many active compounds are released that are beneficial to us. Reishi extract and Chaga extract powders are already extracted, so just mix and enjoy, but you can also make your own extract with dried chaga or reishi.
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Nettle & coconut raw food fudge recipe from Erica Palmcrantz
Recipe & picture Erica Palmcrantz Aziz Nettle & Coconut Fudge with lime, about 10 pieces2 cups coconut flakes2 tablespoons Holistic nettle2 tablespoons coconut oil, soft non-liquid2 tablespoons coconut sugar1 tablespoon honey3-4 teaspoons lime juice,zest of two organic limes Proceed as follows: 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, adding the lime juice one teaspoon at a time. Shape into squares or press into a square or rectangular mold, and place in the fridge for about 1 hour. Store in the refrigerator and prepare before serving. Erica Palmcrantz Aziz is Sweden’s crowned raw food queen who runs the blog rawfoodbyerica.se. She inspires with raw food through lectures, workshops, and the Raw Life Education program, which starts for the eighth time in the summer of 2017. In March, Erica’s tenth book “Superfood boost” will be published, offering knowledge about super raw ingredients and simple, useful, and delicious recipes. Become a Raw Life EducatorWant 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 and inspire raw food in the way you like best; for example, as a lecturer, raw food creator, or raw food chef. Read more on Erica’s website.
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4 simple recipes with matcha powder for every occasion
2 dl of any drink, e.g., almond, oat, or coconut milk 3 tbsp chia seeds 1/2 tsp matcha powder 1 pinch of vanilla powder Sweeten with honey or xylitol Mix and let it set until firm. Decorate with berries or fruit. Matcha Latte 2 tsp matcha in a cup Pour in some 80-degree Celsius water. Stir, then top up with frothed oat milk. Sweeten with honey or another sweetener, e.g., stevia drops. Matcha Smoothie – 2 glasses one banana 2.5 dl fresh pineapple 2.5 dl kale or spinach 1.25 dl any milk 1/2 tsp matcha powder squeezed lemon a few ice cubes Blend everything in a powerful blender and serve cold. Matcha Ice Cream Ceremony 2 servings 2 dl water + 2 dl almonds, preferably soaked 1 tbsp coconut oil 1/2 dl coconut cream 2 tbsp agave syrup or honey 1-2 tbsp matcha tea powder 1-2 tbsp honey 1 tbsp sunflower lecithin How to make it: Preferably soak the almonds for eight hours; they taste best then. Then blend the almonds with 2 dl fresh water into a thick almond milk. It's easiest to blend nuts in a high-speed blender like a powerful blender. Strain. The leftover almond pulp can be used in pancake batter, cookies, or waffle batter. Warm the coconut oil until it becomes liquid in a water bath. Blend the almond milk with coconut oil, coconut cream, lecithin, agave syrup, matcha tea, and honey. The more matcha tea powder you use, the more sweetener may be needed. Taste and freeze for about 5 hours in a silicone mold or special ice cream molds (nice silicone ones are available at Panduro). The ice cream recipe comes from Erica Palmcrantz Aziz, a well-regarded raw food inspirer.
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Homemade vegan ice cream without strange additives
Make your own ice cream then. Yes, it’s easy and tastes so good. Plant-based ice cream completely free of dairy and white sugar suits everyone, and all ages. Coconut & Lavender Ice Cream (vegan & nut-free) 2.5 dl coconut milk1-2 tbsp edible lavender flowers2 frozen bananas, slicedNatural sweetener such as maple syrup, honey, coconut palm sugar How to make it? Add coconut milk and lavender to a small saucepan and bring to a boil. Remove from heat and stir. Let stand, covered, for 20 minutes. Strain out the lavender flowers. Pour the coconut milk into a freezer-safe container and freeze overnight. Break the frozen coconut milk into pieces and place in a food processor or a powerful blender. Add the sliced frozen banana. Blend until smooth and add sweetener now if desired. The banana already sweetens the ice cream, so it depends on taste. The ice cream can now be eaten immediately. If you want firmer “ice cream,” put the mixture in the freezer for 20 minutes. Almond & Peach Ice Cream (vegan) 2.5 dl almonds2.5 dl water3-4 peaches (save some for decoration)5 dates (remove pits)a pinch of vanilla powder1 tsp freshly squeezed lemon juice How to make it? Soak almonds overnight, then drain. Put almonds in a powerful blender covered with fresh water and blend until it becomes like milk. Strain through a nut milk bag or similar. If you’re in a hurry, you can of course use ready-made almond milk. Pour the strained almond milk back into a cleaned blender with the peaches and dates. Blend until smooth. Mix in vanilla and lemon juice, blend again. Pour into a freezer-safe container and leave overnight. Decorate the finished ice cream with some peach halves. Banana & Peanut Butter Ice Cream with Chocolate Sauce (vegan) 3 frozen bananas, sliced2 tbsp unsalted peanut butter1/4 tbsp sea salt How to make it? Slice bananas and freeze overnight in a container with a lid. Take them out the next day and thaw for a few minutes. Blend bananas and peanut butter in a powerful blender until it becomes a batter. Add a little salt at a time and adjust to your taste. Chocolate Sauce 2 tbsp coconut oil2 tbsp cocoa powder2 tbsp yacon syrup or another liquid sweetener you like1 pinch sea salt (optional) How to make it? Gently melt the coconut oil in a saucepan over low heat or in a water bath. Add cocoa powder, optional sweetener, and salt and stir gently until smooth. If there’s any left over, store in the fridge. Scoop the ice cream into a bowl and pour on the chocolate sauce... Ice cream is just so good =)
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Homemade ice cream in a juicer with protein powder
If you freeze items and then run them through a juicer that can handle it, you get heavenly delicious ice cream! Tip for recipes for the juicer is to add a protein powder: Favorite Smoothie/Chia Cream:0.5 dl protein powder0.5 dl chia seeds0.5 dl hulled hemp seeds4 dl waterFreeze as ice cubes in an ice tray, and when you want to make the ice cream, take them out and wait a little while, then just run them through the juicer. The advantage of first freezing them into “ice cubes” is that the flavor becomes even. Other super simple ice cream recipes with only two ingredients (frozen):Avocado + RaspberryAvocado + PineappleBanana + RaspberryBanana + BlueberryBanana + Carrot
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Recipe for Tom's Power Coffee with MCT Oil and Chaga
1 cup of coffee1-2 tsp MCT oil2 tsp Coconut oil2 tsp Ghee (if you are vegan, use a bit more coconut oil instead)Optional additions:– 1/4 tsp Reishi extract– 1/2 tsp Chaga extract– 2 drops Vanilla steviaBlend everything in a good blender like our Omniblend. It is important to choose coffee beans of the highest quality, preferably from high altitudes and small farms; coffee beans that are not sprayed or over-roasted and purchased directly from the coffee growers. You won’t find such coffee beans in grocery stores but need to look at specialty coffee shops or online. Just like with everything we select, quality is our guiding principle. We recommend brands such as: Kafferostare Per Norby, Johan & Nyström, Koppi Fine Roasters, Drop Coffee Roasters, Da Matteo, Love Coffee Roasters, and The Barn – try some of these coffee varieties and you will understand that coffee offers a world of new experiences. We make our coffee either with an Aeropress or a stainless steel moka pot. What is the difference between chaga powder and chaga extract in powder form? Chaga belongs to the family of tree fungi. It has a structure that is practically impossible for our digestion to extract anything from in its raw form. But when heated in water, many active substances are released that are beneficial to us. The chaga extract is double-extracted using alcohol to extract the adaptogenic terpenes and with hot water to extract the water-soluble immune-modulating polysaccharides. This method allows extraction of both the water-soluble and fat-soluble components of the Chaga mushroom. Since it is already extracted, you can enjoy it directly in, for example, a smoothie, hot water, hot chocolate, or coffee. If you buy a powder that is not an extract, you must first brew tea from it or make your own extract to benefit from the useful substances.
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Protein Chai Latte: Simple recipe with plant-based milk
Ingredients: 8 cardamom seeds 6 cloves 4 black peppercorns 2 cinnamon sticks 1/2 vanilla bean 1 large piece of fresh ginger (grated) 1/2 nutmeg (grated) 2 chopped dates 500 ml coconut milk, almond milk, or oat milk 2 scoops of plant-based protein powder (optional) How to make it? 1 Place all ingredients except the protein in a saucepan and bring to a boil. Turn off the heat and let steep for 5 minutes. 2 Whisk in the protein. Heat a little more if needed. 3 Strain into cups or glasses. Save any leftovers in a glass container in the fridge – can be reheated. 4 If you want to make it a little more festive, whip some cream and top it off, decorating with a sprinkle of cinnamon.
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Plant-Based Chocolate Mousse - Simple Avocado Recipe
Recipe2 ripe avocados5 tbsp carob powder2 pinches vanilla powder Fruit skewers2 slices of kiwi4 small pieces of watermelon2 wooden skewers Garnish:Fresh mint Place the avocado in a blender together with the carob and vanilla and blend until smooth.Thread the fruit onto the skewersServe! The recipe comes from food blogger and recipe creator Sophie Cronquist, who runs a recipe and inspiration blog focused on low-carb diets and health. Her food is colorful, fresh, and imaginative. The focus is on clean food without additives and with minimal use of dairy products. She has now debuted as a cookbook author with her book Matfilosophie – enjoyable, colorful & varied low-carb cuisine published by Idus förlag. The cookbook contains dishes suitable for both celebrations and everyday meals. The recipes are influenced by other food cultures but also have their roots in traditional Swedish home cooking. Let yourself be inspired by colorful starters, varied main courses, and enjoyable desserts. Sophie's wonderful recipes show that low-carb eating is so much more than cream sauces!
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Chaga Coffee Milkshake: Simple Recipe with Adaptogens
Recipe 1-2 frozen bananas.1 dl natural cashew nuts that have been soaked overnight.1 dl organic coffee (room temperature).1 tbsp coconut sugar or two pitted dates.1 dl unsweetened almond milk.1 tbsp cocoa powder (or carob).1/2 tsp real vanilla powder or vanilla extract.1 tbsp coconut oil.2 tsp chaga extract.Blend everything in a blender.Pour into a nice glass or two smaller ones. Feel free to top with mint leaves. Chaga is a powerful adaptogen, adaptogens are herbs/plants that help increase the body's ability to adapt to various forms of physical, mental, chemical, or biological stress as well as changing situations. Adaptogens help create a state of balance in the body and make the body more adaptable. Taking an adaptogen daily contributes greatly to well-being and stability. When using plants with adaptogenic properties, it is recommended to follow a routine that includes breaks from consumption. For example: Take chaga, reishi, schisandra, maca daily for six weeks, then take a break for one to two weeks. Here you can find adaptogens.
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