It´s all on Earthsprout.com honey!

Hey Fabulous!

Go to www.Earthsprout.com - that´s where the exciting Greenylicious magic happens!

The Earthsprouty Big Bang!

Earthsprout is sprouting into a new and exciting phase! 

It feels like I have been waiting forever to tell you this (but of course everything happens as it should and in exactly the right time, place and order). SO. Today I´m crazy happy to announce that you will need to go to www.Earthsprout.com to continue reading this post and many posts to follow. And Hey! There is a pahwow recipe waiting for you + a list of Totally Earthsprout approved things! ...To be honest, there is a blissed truckload of goodies waiting for you!

This is my way of saying - Come on over to www.Earthsprout.com

It´s beyond exciting and I so wish that you hop on over there and continue this Greenylicious Love Revolution with me, Earthsproutling!

Bliss & Greens

°°Elenore°°

Raw Greenylicious herb soup with BBQ Grissini

 Guest post for Golubka 

& Spring on a plate

I know, I know.. I´m just going on and on and on about the weather. Well I cannot help it so please bare with me, it´s my inner tree hugger and gardener that is going crazy with bliss. There is something about this bursting luscious greens that makes me want to sing at the top of my lungs. Especially when Golubka asks me to to a guest post for them...

Golubka is one of those brilliant sites that I can simply sit in front of, read, enjoy (and drool a bit) so imagine my excitement when Anya asked me to contribute to this space of "Food that takes love". Um, yes please! Then, after I said that there was a slight pause in my head.. yes of course I wanted to do a guest post for their a-ma-z-i-n-g site but what on earth was I going to create for them? And there it was. The clue. "What on earth". 


So I simply decided to keep going with the illustrations of nature and what happened next is all in the recipes on Golubka of course. So go there, get inspired and make some Greenylicious kitchen magic happen. 
 

This combination of superhero ingredients, flavors, textures and expressions in these two recipes should most definitely be enjoyed together. I´m telling you, they are like the perfect married couple! The one is fine without the other but truth be told.. a wee bit sad and unable to present it´s best side. Now I know I´m talking about food as if it was alive but you might as well know it now. The sooner the better. Food is most certainly alive and together with it you can choose to spark and shine or be sad and slow. It´s up to you, fabulous friend! But know this; if you head over to Golubka for these treats. You. Will. Shine.

Just a subtle little hint..

 There is a loving, growing little community of Earthsproutlings on Twitter & Facebook where we sure do inspire each other and play around with fresh inspiration and knowledge, come join! I´d be so glad to see You there!

 Much bliss and love 
°°Elenore°°

Raw Easter treats and green buds

I am walking around with a silly smile, kissing all the green buds. Yep, it´s that time of year.

It´s official, summer is here. Ok, Ok.. maybe not. But fact is that I do not have to put on my rubber boots when going for forests walks and I can lay down in the grass without looking like a soaked animal when rising up. These are good things, yes, great in fact but there is one other thing that beats them both and it involves these Raw Easter Treats. Ready?

For as long as I can remember me, my sisters and brothers have gone searching for Easter eggs in the garden. Come rain, come snow (!), come sun. We were there in our PJ´s running around with huge smiles on our faces and even today I can recall the exhilaration of it all. The early morning smells, the sensation of the wet grass on my fingers, the violets and finally the taste of chocolate. Yes, it´s all there in my treasured memories. Let´s all hope Fabian hides an egg full of goodies for me this year, shall we?! And if he is lucky he´ll get some of these Raw mini brownies in his.

 

Fun & Fabulous Facts

So we all know I´m a big fan of Raw desserts (understatement) and when inspiration flows ingredients like Cacao butter can come in very handy. Have you ever met the Raw Cacao butter? If not, it´s about time you two got introduced! 

We sadly still live in a fat obsessed time where calories are counted and processed low fat products sell like hot cakes. This is a huge problem since there is no way that these faux "foods" will ever feed our body with high quality nutrients, energy or love. Do you want your skin and hair to shine? Do you like it when your brain functions? Is fertility and hormonal balance important to you? Um, YES! This is why you ought to consider rethinking the fabulous fats. If you cut back on whole pure fats and only eat low quality fats, we have ourselves a problem.

I´m just going to spill it. Cacao Butter is partly a saturated fat but it´s still good for you (whaaaat?!). There are in fact various types of saturated fat and not all of them are "bad" in that way that media has taught you to believe. It is true that they should be consumed in moderation but that goes for all foods from cucumbers to toffee or from carbohydrates to vitamins. When you eat say virgin coconut oil or cacao butter you get these good types of saturated fats that we all need for a healthy brain, proper nerve signaling and happy hormones. Cacao butter is also an amazing source of Vitamin E which protects the cell membrane when attacked by free radicals - nice! 

I do not want to leave you all confused by the talk on different types of fats. Let me just say this; I´m all about high quality and balance when choosing what to eat. It may sound super boring but get this, a greenylicious and balanced diet will let you have way more fun than any microwaved low fat dinner will. I think we can all agree on that.. especially when it comes to making Raw, healthy and full of flavor desserts, right?

If you happen to get any cacao butter left after making these Easter treats I suggest melting it with some coconut butter and pure vanilla, pour it into a small glass jar and refrigerate = the greatest body butter ever! (Not to mention you can eat it if you would ever get the urge. Convenient since your skin will smell of divine chocolate ;)

Raw Easter Citrus Treats

  

These "mini brownie bites" are wildly versatile. Cut them in larger pieces and eat like an energy bar or simply wrap small squares in paper and put them in the Easter egg. This recipe is nut free and honestly, one of the best dessert combinations I have ever tried.

Makes 25 "mini brownies"

Citrus layer 

2 cups shredded coconut (4.7 dl)

3 organic oranges - zest & juice

zest from 2 organic lemon

juice from 1 organic lemon

1. Mix the shredded coconut in a food processor until a bit creamy

2. Add the zest from 3 oranges and 2 lemons

3. Add the juice from 3 oranges and 1 lemon and mix again until incorporated

4. Put plastic film in a pan (mine measured 10 * 3 inches /25 * 8 cm) and spread the citrus layer evenly onto the bottom of it. 

5. Put the pan in the freezer and let it sit there while you make the chocolate layer

Chocolate layer

2 cups dried dates, pitted (4.7 dl)

8 tblsp water

7 tbslp Raw Cacao (or regular organic)

1 pinch of Himalayan salt/Celtic sea salt

1,6 oz (45 grams) Cacao butter

1. Roughly chop the dried and pitted dates and put them in a food processor along with the water. Mix until it turns into a thick paste

2. Add the Raw cacao and the salt and blend for approximately 20 seconds more.

3. Melt the Cacao butter gently over hot water and add it to the food processor once it is in liquid form. Mix for another 20 seconds.

4. Spread the chocolate layer on top of the Citrus layer and sprinkle some whole hemp seeds and cacao powder if you like. 

5. After 30 minutes in the freezer you can cut it into smaller pieces and store in the fridge (or eat right away).

Fill the Easter egg for your loved one with these treats or simply eat them yourself (I think I´ll do both;). And remember, go out and give those green amazing buds some kisses and love!

Let´s meet on Twitter and Facebook, friend! I would love to know in what blissed (and tasty) way you are celebrating this weekend! 

°°Elenore°°

Algaemashio & Crossing Oceans

En liten SVENSK not vid slutet av inlägget

Waters

crossing them, playing with their treasures and making Algaemashio..(say what?!)

Denmark & Copenhagen is bathing in sunshine and I´m writing this ocean inspired post from my sisters apartment. I crossed the waters between Sweden and Denmark yesterday (woah, that sounds too dramatic since it´s only a 1,5 hour trip from my house to her place..;) Anyway, I´m continuously reminded why I am so in love with this city. The biking trips, the architecture, people´s exciting sense of style, the food (OH THE FOOD) and of course everything is made sparkly by the fact that the spring r-e-a-l-l-y is happening!

So today, with the ocean just a few kilometers away .. It´s algae time! Do not get scared off honeys, I´m gonna tell you how to make algea taste like heaven on a plate (and even get the kids to love it!) So without further ado, let me present the Algaemashio - a twisted and absolutely awesome way of eating algae. 

Ever heard of Gomashio? In Indian and Auyurvedic cuisine it´s a frequently used "spice" that consists of slightly toasted sesame seeds roughly ground with good quality salt. 

So I embraced the sesame + salt part and added Arame algae, Pumpkin seed and Sunflower seed. The result? A topping for salads & soups, something new to roll your falafels in and that little extra you can add to a mashed avocado sandwich. Yey! I love you Arame! 

My sister Amelie took me to Simply Raw (THANKS) / Love bursting walks in Christiana with Sarah <3

Fun & Fabulous Facts

Do you want to boost that glorious beauty of yours? Then Algae is your go-to veggie! Or, I mean.. go crazy with all greens and you´ll glow far more than if you´re on let´s say some form of the Standard American Died (S.A.D). Arame algaes are loaded with all sorts of vitamins and minerals but the beauty one I´m speaking of is Vitamin A. Our body uses Vitamin A for all sorts of things but it mainly strengthens & clears up our eyes, vision, nails, hair and last but not least, our skin. You can get Vitamin A directly from animal products but since I wish to emphasize the wonders of vegetables here, I´m telling you, there is no problem getting it á la green! The body is super clever and can produce Vitamin A out of the carotenoids in veggies. Just remember to consume some fats along with your carotenoids since Vitamin A is a fat-soluble vitamin (this is where the seeds in the Algaemashio come into the picture.

Algae also draws toxins and heavy metals out of our body, a wonder cure in a world where we a are exposed to hundreds of them - Each day! - Go green, go detox!

Algae is also a powerful source of iron, iodine and calcium - minerals that many think we need to consume animal flesh or products to obtain. Big woop, In the kingdom of algea they are abuntant!

Dry Arame triples in size when soaked

Note on Organic: I always strongly recommend buying organic foods but when it comes to algae this is super important (actually, when is it not!?). This fiber loaded lover is grown and harvested in the ocean (duh;) and since many careless years of human lifestyle has resulted in enormous amounts of toxins in the waters of mother earth, it´s good to be extra attentive when buying algae. Remember when I said that algae draw toxins out of our body? Well, it works in the same way in the oceans so you want the algae that your munching on to be grown in pure waters.

Algaemashio

When making Algaemashio I just cannot hold myself from lightly toast the sesame seeds. In addition to these delicate, golden and full of flavour seeds I add Pumkpin seeds and Sunflower seeds that I first soak then dehydrate. You can definitely use plain out-of-the-bag seeds but its best to either soak & dry or lightly roast them if you have a sensitive metabolic system.

3/4 cup unhulled Sesame seeds, lightly toasted (2dl)

1/2 cup Sunflower seeds, soaked and dehydrated (1dl)

1/2 cup Pumpkin seeds, soaked and dehydrated (1dl)

2 handful of dry Arame algae

1 tsp Himalayan salt/ sea salt

1. Finely grind the dry algae in a mortar and put it in a bowl.

2. In a mortar, grind Sesame seeds and salt then put it in the same bowl as the Arame algae.

3. Grind Pumpkin seeds and Sunflower seeds roughly in the mortar and mix with the rest of the prepared ingredients. 

4. Place the Algeamashio in an airtight jar and store it in the fridge.

 Play away and sprinkle the Algaemashio on absolutely everything, beauty Goddess/God!

My favorite at the moment is so eat it on top of a plain spring salad, do tell me what you´ll come up with on Twitter and Facebook!

Crazy happy Greenylicious Love from Copenhagen (...and me;)

°°Elenore°°

En liten not till er fina svenska Earthsproutlingar

Jag vill tacka enormt mycket för era kommentarer och tankar kring språkbytet här på Earthsprout. Det var så kul att få några ansikten på er! I slutändan blev det inte tidsmässigt hållbart att skriva på både svenska och engelska (dock får ni svenska mått i recepten!) och jag hoppas innerligt är det ok för er! Ni är ALLTID välkommna att skicka iväg ett mail eller kommentar med eventuella frågor:) Jag hoppas att få se mer av er! 

°°Elenore°°

Crazy Colourful Raw Beetroot Tarts w Creamy Spinach

Curly beets and Colour explosions -

More Crazy to the people!

When I see a plate built by 4 shades of beige (white bread, potato mash, brown sauce and a steak) I have to admit, I get panicky and wish I had some sprouts in my handbag. And oh, sometimes I actually do... Many of us are so used to the limited amount of colour in our diets that the lack of it is not even visible to us. Ah, well, onto today's recipe where I went crazy with the beetroots. Let me present: Pink tarts filled with creamy spinach and topped with curly beets.

By now I know you are oh-so-aware that a plate á la 4 shades of beige is not abundant in nutrients. I mean sure, if you cooked the organic potato with kindness and used sourdough bread instead of super white toast it would all be different. So let´s BE different, let´s treat our gorgeous body with some superhero respect (so worth it) and throw in some pink tarts and Grinchen green spinach while we´re at it!

These tarts are a result of me craving the spring sun (a longing soon going overboard) and when grey days like today come along I just have to keep fooling myself by putting colour explosions in my mouth. Also I wanted to show that prepping Raw Food can be ridiculously easy and when you have a few tricks up your sleeve nothing really stands between you and those fresh veggies, baby!

 

Fun & Fabulous Facts

I have grown many a Beetroots in my life. Some of them red like these but some of them have been yellow (my favourite) and some striped. There really is no end to the imagination of Mother nature! Anyhow, regardless of their size, shape or colour - let´s all agree, these roots are real geniuses! Beetroots are a part of the Chenopodiaceae family and sisters and brothers to vegetables and herbs like Quinoa, Swiss chard and Spinach. So gather your family and have a picnic because this dish is actually a family reunion!

When talking about beets and nutritional value, their blood and liver cleansing abilities are most commonly mentioned. But beets are so much more! For starters they are an amazing source of fiber and not just the beet, their green tops too. In Chinese medicine beetroots are used to balance the hormonal system and are thought to be a cure for nervousness - Nice! 

I need to say a few words on oxalic acid here since both spinach and beetroots contain a load of it. As you might know our delicate calcium metabolism is inhibited by excessive amounts of acid (think chocolate, tea, coffee) and since the veggies in this post are abundant in oxalic acid you should not be eating them too often. Do you have a problematic/sensitive kidney? Try restricting oxalate-rich foods and it might just get better!

Curious about the spinach? I wrote some good stuff on spinach in a post over at Green Kitchen stories, check it out!

Pink Crust

For this recipe you can use whatever seeds or nuts you like or swap the beetroots for parsnip, carrot or any other veggie. This particular time the crust happens to be raw and portion sized but you can choose to bake it in the oven in a regular pie pan if you wish. I used soaked and dehydrated sunflower seeds for this recipe but you can go ahead and use regular dry ones if you want.

7 portion sized pie crusts

2 cups Sunflower seeds (4.7dl)

2 cups grated beetroot (4.7 dl)

1 tsp powdered bullion

2 tsp dark miso paste

1/2 tsp Himalayan salt

1. In a food processor, mix the sunflower seeds into a flour

2. Add the rest of the ingredients and mix again until it forms a smooth dough.

3. Divide dough evenly into 7 portions and form each portion into a ball that you press onto pan of choice (or press all the dough onto a larger pan). Bake in the over or dehydrator*.

*If using the dehydrator, put cling film between the pan and the dough. You want to easily be able to flip the dough out of the pan after 2 hours of dehydrating and let it dehydrate without a pan for 8 hours or until completely dry.

 

Creamy spinach

Cooked in creamy spinach is quite common in Sweden but this recipe takes less time, is Vegan, Raw and way more appealing to your cells!

Makes 4 cups of creamy filling

4 large handfuls fresh spinach

3 midsized avocados

1/3 tsp Himalayan salt

1 tsp black pepper

1 pinch of chili

1/2 tsp nut-meg

2 tsp Tamari sauce

1 clove of garlic

1. Rinse and chop the spinach roughly (I use the stems too but that´s your choice) and put in a large bowl

2. Cut open the avocados and scoop them out into the bowl of spinach. 

3. Add the rest of the ingredients and massage it all (with clean hands!) until soft and creamy.

4. Divide the spinach filling into the pink crusts

Topping

Peel one large beetroot and use a spiralizer, potato peeler or julienne peeler to make some crazy curls.

I´m hoping this is my last slightly confused "is it winter or spring recipe" (fingers crossed) and that you dare challenge the beige status quo of the food industry. Like I said; More crazy to the people!

Also, I´m beyond blissed out by your sweet, encouraging and curious comments lately, both here, on Twitter, and on Facebook. I love chatting with you all, Earthsproutlings!

Much Greenylicious love

°°Elenore°°

Sourses: Healing with Whole Foods, Paul Pitchford - North Atlantic Books

Kombucha Cocktail, Fabulous!

Svensk? Se längre ner

  

Here is a crazy thought:

 Make a delicious cocktail that´ll give you a  nutritious kick.

Cheers! 

I know I know.. a beer there, a moijto here, not to mention the oh so stressed cup of coffee each morning. When did this happen? When did our drinking (what ever it is) habits go from being an active choice to being something we "just do" because everyone else "just does it"? Well, here is a thought.. tune in your yummy tummy intuition and have a little chat with it. Maybe it´s up for a new kind of drink, a drink that just might love you back!? Meet my super cool (and slimy) Kombucha.

 Hi, my name is Kombucha and I´ll love you long time, baby!

A few years ago I stayed a couple of months in the arms of Bali, an absolutely magical land - very special and exciting in loads of ways. One of them being the millions of nerdy food explorations I found myself on. In Ubud there is an organic market two times a week and guess where you would find me each Friday and Wednesday? Duh, stupid question. This market, Yoga Barn and the Vedanta teachings were my hot spots. Strolling around the market getting to know the people selling things like raw cacao beans (I had 2 kilos in my bag when leaving for Sweden), local soap nuts and magic Kombucha mushrooms were one of my favorite parts of the week.

Now do not get me wrong, this is not THAT kind of magical mushroom. The Kombucha is actually a bacterial culture formed into a slimy mushroom-like form, thereby the often occurring confusion.

Anyhow, one of these market days I was offered a Kombucha baby as going-home-gift and even though I did not think I would be able to take it with me, I gratefully thanked and walked back home. The departure day came and by that time both me and my travelling sistah, Lovisa had grown so fond of the kombucha (that we named Börje...hm) and I just had to figure out a way to get it home...

Here is the thing, Kombucha cultures are very sensitive to both temperature changes and low temperatures (think storeroom in a plane). Also it is not advised to fully put the lid on since it needs oxygen all the time. See my problem? Ah well, let´s give it a shot I thought and wrapped the little glass jar in MANY soft clothes. It worked, and 3 years later this Kombucha baby has turned into a Kombucha mama and provides me with many magical and super nutritious drinks.

Sipping bubbly pineapple flavoured Kombucha Cocktail in the garden, why not!?

Fun & Fabulous Facs

If you have ever read anything about Kombucha you were probably surprised by the looong list of discomforts and/or diseases that Kombucha brew might stabilize or even reduce. But hey, I did not call it magical for nothing! It´s recorded history dates to 250 BC (!) when the Chinese called it "the immortal health elixir" and who would not like some of that? Since Kombucha is a culture of friendly bacteria and pretty much all good things comes from a balanced and nurtured immune system one would be wise to drink some kombucha once in a while. In popular literature it is listed as a cure for everything from cancer to arthritis but it´s most often mentioned when talking about balancing the digestion and problems directly linked to it. So if you have a troublesome tummy, constipation or other, try giving yourself a Kombucha boost and see what it will do for You!

Brewing Kombucha

...is not as hard as people might say. All you need are three simple ingredients, Kombucha culture, your tea of choice and organic brown sugar (+ a glass vessel, a wooden spoon and some patience). Do not get scared off but the fact that it contains sugar because that´s what the Kombucha culture needs to ferment. Once the brew is ready it is way lower in sugar than any freshly squeezed orange juice.

• Get a Kombucha starter from a friend or shop
• Make a pot of hot tea (I love using green Hoijcha tea which has a slight smoky taste to it)
• Add approximately 1/2 - 1 tsp of sugar per cup of water
• Let it cool to room temperature (NEVER expose the Kombucha culture to very hot or very cold water).
• Pour the tea into a large glass jar/vessel and add the "mushroom" and the starter liquid.
• Cover the vessel with a cloth that let´s it breathe.
• Choose a place that is slightly warm and never windy and let it sit there in room temperature for two weeks.
• Check in on it after two weeks. By this time it has probably produced a "baby kombucha" on the surface and the liquid tastes vinegary. If it´s still very sweet, let it sit for another week or so.
• When it´s ready, remove the mushroom(s) with the help of a wooden spoon (metal will kill it) and rinse it under lukewarm water. 
• Now pour the kombucha brew into a clean glass vessel through a cheese cloth or nut milk bag to remove any culture "left overs". Store in the fridge for a few weeks. REMEMBER to save 10% of the brew (starter liquid) to add to your next brew along with the Kombucha culture.
•  You can add a flavour if you like. My go to is the combo lemon and ginger but I do recommend you to make the cocktail of course! (recipe further down)

 

Pineapple Kombucha Cocktail

Now that you have the Kombucha brew you can turn it into a zillion different things like soups, shots or maybe bring it to the next party an make a fab cocktail. I know I will! Drinks all around!

10 cocktails

1 large pineapple, juiced

1.5 litres of Kombucha brew

1. Mix the pineapple juice with the Kombucha brew, add a few ice cubes or maybe some frozen pineapple sticks.

This is a great way to get a natural boost on when attending or hosting a party (dance all night, baby!) not to mention the obvious hot conversation topic of the evening.

Note. I do love a glass of celebrating champagne from time to time and I have a soft spot for reeeeeeally spectacular organic wine/coffee, that´s true. Thing is I do not drink it on a regular basis and never have. It´s never been and tough choice, just a result of me listening to what my body and soul wish for. So even if I actually was a barista once (!) and adore the smell of coffee beans, I´d swap a cappuccino for this kombucha cocktail -bubbly by the fermentation process- any day!

Keep in touch on Twitter and Facebook, Earthsproutling, I´d love to hear your words on this matter!

°°Elenore°°

Till er fina svenska läsare

Jag är så sanslöst glad att ni finns och läser de ord och smakexplosioner jag delar på Earthsprout. Som allt annat spännande i livet utvecklas saker och ting och höger och vänster och gör att förändringar hoppar fram. Den tiden det tar att skriva dessa inlägg både på engelska och svenska är väldigt lång, och eftersom majoriteten av er Earthsproutlingar inte bor i sverige vill jag nu ställa en fråga. Hur hade du tyckt det var om jag endast skrev på engelska?

Den värdefulla tid jag tjänat, kan jag i det fall lägga på massor av andra toksköna saker som ni självklart kommer att nås av inom en snar framtid! 

Så skriv en kommentar här nedan eller kontakta mig på Twitter / Facebook för att berätta vad du hur du tycker! 

 En Galet Grön Skön helg till er, vänner!

°°Elenore°° 

Guest post for Green Kitchen Stories

Celebration + Crazy Green Love =

Raw super infused chocolate cake

 Yes. I have gotten the spring craze just like everyone else, and everywhere I look there are happy faces, too thin jackets and the first flowers peeking up. It´s like the first warm sunshine gathers us in some sort of collective, heartfelt smile. So let´s just love that for a moment and make an absolutely fabulous Raw chocolate cake while we´re at it!

Today I have exciting news for you! The cake on the picture that you just cannot wait to taste is in all it´s glory over at Green Kitchen Stories as a guest post!

 I have been loving Green Kitchen Stories ever since I first laid my eyes on their site about a year ago and I have even made a post entirely inspired by them. Funnily enough I clearly remember this particular night when I found GKS.. It was during my first week in Andalusia and I just could not sleep. (That´s when you start searching the internet universe for either new Little Grandmother/Abraham You Tube videos OR stunning food blogs, duh!). I found this gorgeous site called Green Kitchen Stories run by Luise, David and their daughter Elsa and have been hooked ever since. After meeting them while in Stockholm, our web relationship turned into friendship and today I´m extremely proud to preset my guest post at Green Kitchen Stories.

Get over there for the whole post, interview and not to mention the recipe on this greenylicious layered Raw cake. And yes, I admit that I could not stop myself from adding nettle and spinach to the minty layer.. It would not have been a cake á la Earthsprout without a mix of Superpowers, Beauty, Health and Flavor explosions!

 When you´re done writing down the list of the ingrediens for this cake, drooling a bit and adoring the many wonders of Green Kitchen Stories, come chat with me on Facebook and Twitter, Honey!

Greenylicious love,

Elenore

Raw Wrap Coleslaw & City adventures

Translation at the end of the post 

Have you heard!? 

Spring is on it´s way, so grab a Raw Wrap and get ready for change!

Jag tog tåget mot Stockholm med djupsnö och gnistrande träd som resesällskap. Samtidigt som solen började värma jorden och locka fram små knoppar fanns minusgraderna där. Det var de sista dagarna då vinterskorna behövdes och de sista dagarna då vinter och vår höll varndra i handen.

Så jag njöt av kontrasterna och magin som vibrerade i luften när jag mumsade på sanslöst supergoda Råa wraps fyllda av Coleslaw. Kålens vintersmaker tillsammans med vårens säkraste tecken; att äta med händerna! Join me in the spring celebration, honey!

Yummy creamy coleslaw wrapped in soft pumpkin"tortilla"

Låt mig börja med frågan: "Hur coolt är kål?" Mja.. skulle nog de flesta säga lite osäkert när bilden av ett gigantiskt vitkålshuvud dyker upp i tankarna. Inte så galet coolt. Men då säger jag: fel, fel, fel! Familjen kålväxter -Brassicaceae- är hur grymma som helst! De är mjuka samtidigt som de är härdiga, dova samtidigt som de är fulla av färgexplosioner och dessutom gömmer dessa doldisar ett helt universum av näring!

Men visst, jag förstår att du inte blir direkt upphetsad av tanken på kål eftersom vi i allmänhet är lätt skadade av matbespisningens kålmisshandling eller förutfattade meningar om den "läskiga surkålen". Är du en av dem? Ta i så fall en titt på fänkålen här nedan och säg mig sedan, är det inte alldeles fantastiskt hur naturen kan skapa ett sådant mästerverk av ett ytte pytte frö i lerig jord? Oh yes it it!

 The easiest smoky tahini sauce turns this dish into perfection!

Så kalla mig galen men jag vill en gång för alla hylla kålen! Den tar oss nordbor igenom en lång vinter och fyller oss med välbehövligt C-vitamin (den skulle kunna ersätta citrusfrukternas c-vitaminboost alla gånger). Detta kan ge en förklaring till att du bara vill fortsätta tugga när du väl börjat att knapra kål under vinterhalvåret. Kåljunkie nästa! Från vårens första majrova till vinterns sista grönkål finns den där alldeles trygg och självsäker på grönsakshyllan. Världens enklaste sätt att äta säsongsbetonat är att bjuda hem sköna kålhuvuden med andra ord!

 Me, Luise and Elsa ate and played at Matdistriktet, a great restaurant/shop

Fun & Fabulous Facts á la Kål

Du får både bättre minne och bli smartare av att käka kål! Snyggingen Kål innehåller nämligen fytokemikalien sulforafan som har en stärkande effekt på blod- och hjärnbarriären vilket innebär att den hjälper till att hålla ovälkomna gäster så som gifter, borta från hjärnan. Om man regelbundet äter grönsaker ut kålfamiljen kan det innebära att man undviker en sänkning av signalsubstansen acetylkolin i det centrala nervcystemet. Kanske låter det alldeles tokinvecklat men låt mig förklara. En brist av just signalsubstansen acetylkolin går hand i hand med demenssjukdomar. De läkemedel som idag används för att bromsa  demenssjukdomar innehåller...Gissa vad? Acetylkolin! Kål är för smartisar alltså! För att inte tala om den laddnig antioxidanter diverse kålsorter innehåller och hur de bl.a. minskar risken för cancer. Kål är även en leverrenare = detoxfood och användes under romartiden som en baksmällekur. Något att anamma i helgen?

 

Seriously just like magic! The wrapping paper with a hint of Mexico

Raw Wrap Coleslaw  

Wraps á la Tex Mex

4 stora ark (8-10 wraps)

1 kg valfri pumpa

500 g tomat (ca 5 st stora)

4 dl vatten

1 msk torr buljong

1 msk grovmalen svartpeppar

1/2 dl färsk koriander

2 dl gula linfrön

1. Skala och grovhacka pumpan, tomaterna och koriandern.

2. Mal linfröna till ett mjöl i en stark mixer eller en kaffekvarn

3. Lägg ingredienserna ovan i en stark mixer tillsammans med resterande ingredienser och mixa till en slät smet.

4. Fördela smeten jämnt över 4 st plåtar med bakplåtspapper (till vanlig ugn) eller Teflexklädda brickor (till torkugn). 

5. Vänd på wrapspappret efter 2 timmars i ugn/torkugn och torka sedan i ytterligare 2 timmar. Håll ett öga på torkprocessen så att godbitarna inte blir för torra. Om de nu ändå skulle bli för torra och ej gå att rulla, lägg då en lätt fuktad handduk över dem en stund och you are good to go!

Coleslaw

till 8-10 wraps

1/4 Rödkål, strimlad

1/4 Vitkål, strimlad

1 Fänkål, strimlad

1/2 Äpple, grovrivet

1/2 Broccoli, delat i små buketter

1 litet knippe färsk Koriander

2 msk Olivolja

1/2 tsk Himalayasalt

1.Lägg alla ingredienserna i en stor skål och massera alltihop tills kålen mjuknat och fått en lätt "kokt" struktur. Denna procedur gör det lättare för din matsmältning att bryta ner fibrerna (färre fisfaktorer dessutom;).

2. Tillsätt den rökiga tahinisåsen och ge det hela en liten massageomgång till.

Rökig Tahinisås

0.8 dl Ljus tahini

2 dl vatten

1 citron, juice & zest

1/2 tsk salt

10 cm purjolök

1/2 tsk rökt paprikapulver

1 tsk grovmalen svartpeppar

1 knivsudd stark chili

1. Grovhacka purjolöken och lägg alla ingredienser i en tillbringare. Mixa med stavmixer till en slät sås. Tillsätt mer vatten om så önskas.

2. Häll över kålmixen och massera in.

"Montering"

1. Forma ca 2-3 handfull krämig Coleslaw till en "korv" tvärs över pumpapappret. Vik in 3cm av ändarna över fyllningen och rulla ihop. Dela den i två genom ett litet diagonalt snitt på mitten. Klart!

När du tagit en tugga av denna smakgalenskap så kommer jag att fråga dig igen; "Hur coolt är kål?" Men du kommer inte att kunna svara eftersom du har munnen full av den godaste och mest näringsproppade wrap du någonsin smakat!

(sedan när Du tuggat klart kan Du ju hoppa över till Twitter och Facebook och berätta hur Du älskar att älska Din kål)

Hälsningar från ett stolt kålhuvud
°°Elenore°°

 A huge Swede from last years harvest, very well preserved in the fridge

Translation

While you were munching on your left over valentine chocolate I took a trip to Stockholm to deal with some exciting Earthsprout related things. I love long train rides and this time I really felt it was one of the last days when winter and spring held hands. The snow glistened while the rays o the sun started to spread some actual warmth. What better way to celebrate this union than a wrap (screams spring & picnics) filled with a crazy tasty coleslaw (cabbage being the king of winter veggies).

 Tulips, snow, ash tree and pretty shoes. What else do you need when winter turns to spring?!

 Let me start off with a question, "How cool is Kale?". I´m guessing a vast majority of you will answer "Neeh, not really for me that one". (The ones of you who totally think cabbage and kale rocks, congratulations smartypants!). The superheroes of the Brassicaceae family are kings! From the first Rutabaga in may to the last Kale in December there are endless possibilities in the kitchen for these vegetable royalties. One of the best, easiest and cheapest way to eat in season is to invite a few different sorts of cabbage into your home and munch away.

 

Put me on your plate!

Fun & Fabulous Facts á la Cabbage

It was not for nothing that I called you smartypants, cabbage lover! The Brassicaceaes are loaded with nutrients that makes you smarter, healthier and adds some sassy to your already awesome You. Sulforaphane is a phytochemical that strengthens the blood- and brain barrier. This is a real clever barrier that helps the good things get into the brain while keeping toxins and other nasty stuff out of there. Another cool-but-hard-to-pronounce substance is Acetycoline, a chemical compound working it´s magic in the central nervous system and helping our memory. The Acetycoline level in our body actually can sink and that´s conected to dementia. This is one of the reasons why scientists are so interested in cabbage. So let´s eat broccoli or kale instead of getting severe memory loss! 

Not to mention the load of antioxidants in the cabbage-family that kicks the ass of cancer-cells and works detoxifying by helping the liver work smoothly. The Romans used cabbage as a hangover-cure, maybe something for you to try this weekend..?

Oh the Magic of the Brassicaceae family

Raw Wrap Coleslaw

Wraps á la Tex Mex

4 large sheets (8-10 wraps)

1 kg pumpkin of choice

500 g tomatoes (approx 5 large ones)

1 3/4 cup Water

1 tblsp dry Buillon

1 tblsp Blackpepper

1/4 cup fresh Cilantro

3/4 cup Yellow Flaxseeds

1. Peel and coarsley chop the pumpkin, tomato and cilatro.

2. grind the flax into a fine flour in a coffegrinder or strong mixer.

3. Put the flaxflour and the previousley chopped ingredients ina strong mixer and blend until it all turns really smooth.

4. If you are goung to use your regular over at lowest temperature, spread evenly over 4 baking tins (with nonstick baking sheets on them). Otherwise spread the mixture on Teflex sheets and put in the dehydrator.

5. After 2 hours of dehydrating flip the pumpkin paper and dehydrate for 2 hours on the other side. Keep a close eye on this process so that the sheets does not get too dry. If they do, don´t panic. Just put a lightly moist clean towel over it for a few minutes until you are able to roll them. 

Coleslaw

makes 8-10 wraps

1/4 Red cabbage,shredded

1/4 White cabbage, shredded

1 Fennel, shredded

1/2 Apple, shredded

1/2 Broccoli, in small pieces

1 small sheaf fresh Cilantro

2 tblsp Olive oil

1/2 tsp Himalayan salt

1.Put all the ingredients in a large bowl and massage with your hands until the cabbage get a slight "cooked" feeling. This proceduer maked the raw cabbage more easily digested (1 less fart factor;)

2. Add the smoky Tahini sauce and toss it around until the slaw is all creamy and covered in sauce.

Smoky Tahinisauce

1/4 heaping cup light tahini

3/4 heaping cup Water

1 Lemon, juice & zest

1/2 tsp Himalayan salt

10 dm leek

1/2 tsp smoked paprika powder

1 tsp blackpepper

1 pinch spicy chilli

1. Coarsley shop the leek and put all the ingredients in a tall jug. Mix until creamy with a hand blender. Add more Water or Tahini if desired.

Assembly

1. Take approx 2-3 fistfulls of creamy Coleslaw and form into a "roll" across the pumpkin sheet. Fold in 3 cm by the edge of the sheet over the coleslaw (so the filling does not fall out) and then roll it all up as you can see on the pictures. Make a diagonal cut in the middle of the sheet. Done and done!

When you have taken a bite of this deliciousness I´m gonna ask you again "How cool is cabbage?"...but won´t be able to answer since your mouth is filled with the tastiest and most nutritious wrap you have ever gotten your hands on!

(Then when you are done chewing, get on over to Twitter and Facebook and tell me your best ever cabbage recipes and tips!)

Love to you from a cabbage loving Elenore