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.

Breakfast

I had this for lunch today (Breakfast food for lunch is perfectly normal, I know you do it to! No judgement) and it’s amazingly tasty. Like pancakes for breakfast but healthier! I added banana and gingerbread spice to give it even more umph.

Steel-cut-oats-overnight-recipe

Serves 1-2

1 cup steel cut oats
½ tablespoon coconut oil
3 cups water
¼ cup almond milk
2 tablespoons maple syrup
1 teaspoon ground cinnamon

Directions:

1. Melt coconut oil in a medium saucepan on low heat. Add oats, stirring to coat.

2. Turn heat to medium and let cook for 3-5 minutes, stirring occasionally. (This part will fill your home with the loveliest coconut/oat scent!)

3. Add water and bring to a boil.

4. Reduce heat and simmer for 5 minutes, then remove from heat.

5. Pour oats and leftover water into a glass jar. Cover with a lid and let sit overnight.

6. In the morning, your oats will be ready to go! Reheat them in a saucepan, add in almond milk, maple syrup, and cinnamon, and enjoy!

from free people blog, they have the tastiest recipes, and really cute clothes..

Homemade Coconut Kefir

I love kefier yoghurt and anything that has to do with müslie, it’s my go to breakfast. While living in Sweden I loved the unsweetened oat yoghurt in the morning, but I’ve had trouble finding a yoghurt I like in Australia. The soy yoghurts all have sugar in them and when I asked for a plain one I was given vanilla… vanilla isn’t plain! So I go with coconut, it doesn’t have the sour taste I like but what can you do.

When I saw this post while browsing this blog, I knew I had to try it! Kefir AND coconut, the two best things in life (or at least when it comes the breakfast..)

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Coconut Kefir

from the wellness warrior

To make kefir you need “kefir grains” they are re-usable and multiply, to see where you can find the please go the the original post here

1. Add 1 tablespoon of fresh kefir grains to 1-2 cups of coconut milk.

Note: I made my own coconut milk by blending 1 cup of shredded coconut with 2 cups of water and straining the liquid through a nut milk bag.

2. Combine the grains with the coconut milk in a glass jar. Cover with a cloth secured with a rubber bad and let it sit on your bench (a warm environment is best for fermenting) for 12-24 hours. Give your kefir a few shakes or stirs after about 12 hours.

3. Once the coconut milk has thickened and has a slightly sour flavour, it has turned into kefir. Strain the mixture through a fine plastic strainer to remove the grains. Store kefir in the fridge and enjoy.

Chia Seeds

For you who, like me, haven’t tried chia seeds and think that anything that gets a pudding/jello like consistency when put in water should be avoided. You are wrong! (No mostly you are right, but not in this case)

When I got a bag of chia seeds from my boss yesterday I was a bit skeptic, but decided to look up some recipes anyway. (I mean when someone gives you food you eat it..)

But first lets talk chia seeds, they are considered a super food (hey they are super.. can it get better??) they are high on omega 3 and fatty acids. They contain more iron than spinach and you cant eat them the way they are (goodby ground flax seeds, you have been replaced) to add to their awesomeness they are high on calcium and protein.

So try them (and if you think they are to expensive, they absorb up to 9 times their own weight in water!)

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Hazelnut Chia Bowl

Superfood Chia Bowl

Chia Seed pudding – blueberry, chocolate and vanilla

Chia Carmel pudding

 

Flower Power Cake

One of my favorite food blogs (Yes I’m addicted to them) is Green Kitchen Stories, and when I saw this cake on there a while ago I knew I had to make it! I still haven’t (…) but I thought I’d post it on here anyway so you can try it if you want! It looks amazing don’t you think? To see the entire post go here! (and just look at their pictures!!)

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Flower Power Cake
It is completely volontary to eat the flowers. We used them mainly because they are pretty. 

Crust
1 1/2 cups (225 g) almonds,
1/2 cup sunflower seeds
2 tbsp hemp seeds

12 fresh dates (medjool), pitted
2 tbsp virgin coconut oil
1 tsp sea salt

Filling
1 ½ cups raw cashews, soaked for at least 2 hours, longer if you have the time
2 organic lemons, juice & zest
1 tsp grounded vanilla powder or 1/2 vanilla pod
1/3 cup (0,8 dl) coconut oil, melted
1/3 cup (0,8 dl) honey or agave nectar
1 tbsp rosehip powder (optional)

Topping
2 medium size pomegranate, seeds
1/3 cup (0,8 dl) frozen raspberries
1/2 lime, juice

Decoration
Organic & edible fresh flowers

Making the crust: Grind nuts and seeds in a blender or a food processor for about a minute. Add dates, coconut oil and sea salt and run the processor until it all comes together. Flatten it out on the bottom of an 8-inch non-stick spring form. Store in the fridge while you make the filling. Clean blender or food processor well.

Making the filling: Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine. Place soaked cashews, lemon juice and zest, vanilla, coconut oil, honey and rosehip in blender or food processor and blend on high until very smooth (this make take a couple minutes so be patient). Pour the filling over the crust and place in the freezer for 30 minutes or until set. Clean blender or food processor well.

Making the topping: Place pomegranate seeds, raspberries and lime juice in a blender or food processor and blend until smooth. Pour the topping on top of the cashew filling, place the cake back in the freezer for about 30 minutes.

Serving the cake: Remove from freezer 30 minutes before eating. Decorate the cake with fresh organic flowers. Run a smooth, sharp knife under hot water and cut into slices.

Edible flowers: Viola-type flowers, Calendula, Roses, Rosehip, Dandelions, Carnations, Lavender, Cornflowers, Pea flowers, Day Lilies, Chamomile and many more.