Chocolate Cake

It’s a new month and I’m finally going to get my life in order! And we’ll start with eating healthy, so naturally I found this chocolate cake recipe that I’m just dying to try…..

I found this recipe on pintrest and it’s originaly from Delicious Obsessions and it looks so easy.

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Ingredients

1 cup mashed banana (about 2)

2 eggs

2 tsp. vanilla extract

2 tbsp. coconut milk or coconut water

½ cup dairy-free chocolate chips

1 cup cocoa powder

¼ cup honey

½ tsp. baking soda

Instructions

Preheat oven to 355 and grease a 9×9 inch baking dish. Place everything in blender except baking soda and puree until smooth. Pulse in baking soda and spread batter into prepared dish. Bake for 25-30 minutes, or until knife comes out clean. Let cool for about 10 minutes before removing.

Pimm’s and Ginger Beer

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Pimm’s + Ginger Beer (from Set The Table Blog)

2 oz. ginger beer (60ml)

2 oz. Pimm’s No. 1 (60ml)

1/2 oz. lime juice (15ml)

4-5 large mint leaves, plus extra for garnish

Muddle the mint leaves and lime juice in the bottom of a cocktail shaker. Add the Pimm’s and stir to combine. Strain into a short glass filled with ice. Top with the ginger beer and stir lightly to combine. Garnish with mint leaves and/or a lime wedge. Serve and enjoy!

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Citrus Cardamom Cake (Paelo)

Last week I spent the weekend at my parents house, and while being nice sometimes it gets a bit boring. And since food is my go to in every occasion (sad, angry, stressed…) I decided to bake this lovely cake from the local rose. One of my favorite holistic lifestyle blogs and the cake is so good! We finished the entire cake in one go

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Cardamom Citrus Cake

1 cup olive oil
3/4 cup plus 2 tablespoons organic sugar
1 teaspoon salt
1 teaspoon organic cardamom
1 teaspoon vanilla extract
4 eggs (at room temperature)
4 medium organic lemons zested
3 medium organic oranges zested
1 cup gluten free flour
1/2 cup almond meal
2 teaspoon baking powder
1 blood orange

Preheat the oven to 335°F (170°C). Oil your pan generously so the cake won’t stick.

Zest the citrus into a medium sized bowl. Add the olive oil, sugar and vanilla extract. Whisk in the eggs until combined. In the same bowl, add the flours, baking powder and cardamom and stir until combined.

Pour the batter into the baking mold. Peel the blood orange and slice into 1/4 inch rounds. Place on top of the cake.

Bake the cake until a tooth pick inserted comes out clean around 30 to 45 min.

Enjoy!

Vegan French Toast

Holy Moly, I just found my sunday saviour. As I am trying to eat less fats and sugar because of my “hypertriglyceride-something” this recipe is just perfect… and vegan! I found the recipe over here! 

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INGREDIENTS

1 ripe banana
1 cup unsweetened soy milk
1/2 teaspoon cinnamon
1/4 teaspoon vanilla
7 slices of sourdough bread, cut in half to make 14 slices (I used a round loaf)

DIRECTIONS

  1. Mash the banana in a shallow bowl using a fork. Add the soy milk, cinnamon, and vanilla and mix well.
  2. Heat a pan on medium heat for five minutes.
  3. While the pan is warming up, slice the bread into seven slices, then slice those in half to make 14 pieces.
  4. Spray the pan with cooking spray. Dip one slice at a time in the banana-soy-milk mixture, flip to wet the other side, then place on the hot pan.
  5. Cook on each side for four minutes or until golden brown. Carefully use a spatula to flip the slice since it tends to stick a little.
  6. Serve immediately with fruit, soy yogurt, or maple syrup.

The nutritional info below is for one slice.

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Banana Bread Cookies

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Banana Bread Cookies

I love having myself a little treat after working hard or just enjoying something sweet with my tea or coffee. It’s just a Swedish tradition to have some fika* at least once a day. 

Ingredients:
Bananas + oats + walnuts**

Mash 2 large overripe bananas in a bowl. Add 1 cup rolled oats and ¼ cup chopped walnuts**. Drop rounded tablespoons of batter onto a baking sheet and bake for 12 to 15 minutes at 350°. Makes 12 cookies.

*A Swedish word, pronounced feekah. It is when you eat e.g. a sweet cake, cookie or even regular sandwich, normally with some kind of beverage. Preferably coffee or tea, but any form of soda is commonly accepted! This phenomenon is mostly popular amongst teenagers, but there’s no doubt whatsoever that older OR younger people than teenagers can “fika”. And there is nothing that hinders you from “fikaing” at home, with your home-made cookies or coffee! It’s just that it’s more common that younger people use the word “Fika”, when they practice this in local coffee-shops and such. It’s a way of getting together with friends, workmates, a date, etc, chatting in a relaxed kind of way. Another definition is simply just having coffee or tea, but this does not complete the picture of what “fika” can be. 

**or chocolate chips like this :)

To find step-by-step instructions click here!

 

Healthy cake

I love cake, there I said it, after seeing my doctor today and getting my results it shows that I have a sweet tooth. So knowing that my body feels like crap after me indulging al kind of pastries and chocolate it is time for me to find healthy alternatives and I just felt that I had to share this recipe with you guys. 

 

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Ingredients: 

  • 1 small watermelon
  • 1 kiwi, peeled and sliced
  • 1/2 cup of blueberries (**the kiwi and blueberries are toppings. Feel free to use your favorite fruits!)
  • 1 cup of greek yogurt
  • 1 teaspoon of cinnamon

Directions:

  • Mix the cinnamon with the greek yogurt and put in the freezer for 15-20 minutes (this will make the yogurt better for spreading)
  • Slice both ends off the watermelon.
  • Lay the watermelon on it’s end. From top to bottom, cut off the watermelon skins.
  • Work your way around the watermelon, until you have a nice round shape with just the pink flesh.
  • Remove the yogurt from the freezer.
  • Lay the watermelon on a plate, and start to spread the yogurt mix onto the watermelon. (Some of the yogurt may start dripping down the sides. Totally fine. At the end you can simply wipe around the edges to make it look neat.)
  • Decorate your yogurt frosted watermelon with fruit. Slice it up and enjoy!

**This cake is best when eaten right after it’s prepared. If you don’t plan on serving immediately, place in the freezer for up to an hour to maintain sturdiness.

Find the step-by-step instruction here! 

Last year my mom, sister and I made this cake for my older sister who’s studying to become a nutritionist, she absolutely loved it. (Personally I think that our “cake” turned out much prettier, it’s lovely that you can garnish it with your favorite fruits… enjoy)

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West African Peanut Soup

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So I’m in a peanut butter phase at the moment, we are talking about right out of the jar with a spoon phase… So when I found this recipe (here) at cookieandkate I fell in love. (I haven’t actually made it jet since it’s soo freaking warm in Berlin… but as soon as the temperature dropps...)

West African Peanut Soup

  • 6 cups low sodium vegetable broth
  • 1 medium red onion, chopped
  • 2 tablespoons peeled and minced fresh ginger
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1 bunch collard greens (or kale), ribs removed and leaves chopped into 1-inch strips
  • ¾ cup unsalted peanut butter (chunky or smooth)
  • ½ cup tomato paste*
  • Hot sauce, like sriracha (AKA rooster sauce)
  • ¼ cup roughly chopped peanuts, for garnish
INSTRUCTIONS
  1. In a medium Dutch oven or stock pot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
  2. In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste. Simmer for about 15 more minutes on medium-low heat, stirring often. Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped peanuts.

pics from Cookie+kate

Baked Sweet Potato Falafel With Cilantro Yogurt Sauce

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I’ve been out jogging and al I really want right now is one of these (and about 3L of water, it’s warm out there… thats what you get for running around lunch!) From the forever amazing (but sadly not vegan) foodblog vegetarian ventures, where you could also find this recipe that I really really want too… someone??

BAKED SWEET POTATO FALAFEL WITH CILANTRO YOGURT

  • 2 sweet potatoes, diced
  • 1 teaspoon cumin
  • 1 garlic clove, minced
  • juice from half a lemon
  • 1 cup chickpea flour
  • olive oil
  • salt/pepper

Cilantro sauce:

  • 1/2 cup chobani plain greek yogurt
  • 1/4 cup cilantro, chopped
  • Juice from half a lemon
  • 1 teaspoon cumin
  • salt/pepper

Delicious additions:

  • Pita bread
  • cucumber, diced
  • tomato, diced
  • Feta, crumbled
  • shallot, chopped
  • lettuce
  • sriracha

To make the sauce: Place all ingredients in a blender or food processor and blend until combined. Let set in the fridge for at least a half an hour after mixing (this will help the flavors meld together).

For the patties: Place diced sweet potatoes in a steamer basket and transfer basket to a pot. Fill the pot with about an inch of water and cover with a lid. Let steam for 10-15 minutes (depending on how big you diced the potatoes). Remove the steamer and let cool slightly

Mash the sweet potatoes with the cumin, garlic, lemon, chickpea flour, salt, and pepper. Transfer to the fridge for at least 30 minutes or until the batter has firmed up (this will help form the patties better).

Pre-heat oven to 425 degrees and grease a baking sheet. Using floured hands, shape the batter into 2 inch circle patties that are about a 1/2 inch thick. Repeat with the rest of the batter and place all patties on the greased cooking sheet. Brush the tops with olive oil and bake for 30-45 minutes or until the tops begin to brown.

Serve warm inside warmed up pitas with cilantro yogurt sauce, cucumbers, tomatoes, lettuce, shallots, and any other produce that sounds refreshing.