Soft goji and raspberry coconut squares

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A perfect cake a summer day in the currants arbor (I wish I had a lovely currants arbor ha ha). This is a quick baked kind of sponge cake – soft but with a more compact consistency than a sponge cake with lovely flavor from dried goji berries (which will be soft naturally after being baked) and raspberries. The shredded coconut gives this cake a nice consistency. I do not crave a lot of sweetness but that is all to your own preferences and I gave two options in the recipe for a sweeter version too.

I used a small baking form sized 15×25 cm, so go ahead an double the recipe if you want to make a larger cake.

Makes roughly 10 small squares

  • 4 large organic eggs
  • 1 cup (organic) shredded coconut
  • 2 tbs coconut oil
  • 2 tbs natural sweetening of your own preference (for instance; honey, agave, coconut suger, sukrin, stevia etc.). If you want a sweeter cake then use 4 tbs of natural sweetening.
  • 1/4 cup rich coconut milk
  • 2 tbs coconut flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon natural bourbon vanilla powder
  • 1 handful dried goji berries
  • 2 handfuls frozen raspberries
  • Almond flakes for topping

Instructions:
Mix the egg, natural sweetening, coconut milk plus oil and shredded coconut.  Mix all dry ingredients separately and add this to the egg mix. Blend nicely together and finally add the frozen raspberries and goji berries.

Place a baking sheet in your form and nicely spread out the cake batter. Top with almond flakes for a nice crunch. Bake for 30 min on 175 degrees C/ 347 degrees F.

You can enjoy this together with some coconut cream with vanilla and some natural sweetening or just as it is. I enjoy mine best when it has cooled down a bit and I don´t mind eating them cold either ; )

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Red currant and lemon balm smoothie

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Now it´s the perfect time for red currants and our garden gave us a fair share just enough to make a couple of berry pies and smoothies.  This is a smoothie I return to.  It is so fresh, fruity and mild.  Lemon balm in combination with the rest of the ingredients lift this smoothie to another taste level ; )

Serves 1

  • 1 handful of red currants
  • 1 handful of  lemon balm leaves
  • one banana (preferably quite ripe)
  • 2 oranges – squeeze out the juice so it makes 1 cup. You can also add the fruit in pieces directly in your mixer/blender.
  • 1 handfull frozen raspberries
  • 3-4 ice cubes (optional) – if you have a blender that can handle ice

Simply mix and enjoy a simple and tasty smoothie.

A relaxing week on the west coast of Sweden

This summer we decided to spend one week on the west coast, a few hours drive from where we live, in a rented cottage. We spent the week with good friends. For all kids it was a great week filled with fishing, tennis, soccer, miniature golf, day trips and lots of playing. For us grown ups it was a great week to see how much fun the kids had, eat lots of great sea food/fish, cook together, laugh, relax and just enjoy the wonderful scenery. I am so much in love with the Swedish summer – nothing come close ; ). The landscape on the west coast is very different from my surroundings with lots of forests, lakes etc., but I love spending time at the coast. The week gave us sunshine, lots of wind, rain and then some more sunshine – basically a mixed compote ; ). We wished for some more sun but you cannot get everything. All in all it was a really great week. Here some shots from our week.

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I have always been very passionate about sailing boats since I was a little girl and started sailing. I can walk around at a pier for hours and just look at all lovely boats.

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Shot taken where we lived close to Lysekil.

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We took a day trip and a bit of a hike to reach a beautiful spot overlooking Fjällbacka.

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Morning light.

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Fishing small crabs was great fun for the boys and they spend hours and hours entertaining themselves with this activity.

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Evening meal on the pier. Food always tastes better eating outside : )  We took a bit what we could find in the fridge ; )

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A salad with mixed lettuce, avocado, tomatos and a fresh dairy free pesto topped with brazil nuts and some bacon, boiled egg etc. can make such a great and simple meal.

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Sauna on the right hand side which we used and thereafter took a dip in the pretty cold ocean ; )

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Lots of sea food we enjoyed during these days.

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Crab claws – my favorite ; )

 

Mango and banana chia mousse with a hint of cinnamon

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It does not necessarily have to be an over night chia pudding which I normally make ; ) Here I included them directly in a breakfast mousse and enjoyed them right away. This is a nice mousse with sweetness from mango and banana. Cinnamon goes really well with these flavors. In under a two minutes breakfast is ready ; )

Serves 1

  • 1 large banana (save 1/3 for topping)
  • 1/2 cup preferably fresh or defrosted mango pieces
  • 4 tbs coconut creme
  • 3 tbs shredded coconut or coconut flakes/chips
  • 1/2 teaspoon of cinnamon
  • 1 tbs chia seeds

Mix all ingredients with a hand mixer or small blender. Pour up in a glass/small container and top with sliced banana and mango.  I also sprinkled one paleo raisin and chocolate chip cookies on top that was left from the other day. : )

Zucchini and sun dried tomato filled lamb patties

I know that some people cannot eat lamb meat at all and some people love it. I belong to the later category and really like the flavor. Here the minced meat lamb patties have got a nice consistency from grated zucchini and other flavors that meet are garam masala, sun dried tomatoes, garlic etc. Serve the patties with whatever you prefer. I used lettuce leaves as small serving cups together with red beets a home made chili and sun dried tomato mayonnaise to top it all of with. And something that´s really excellent with this is fresh oregano. See recipe below. First some mixed pics from the last days. _IMG2466 _IMG2505 _IMG2208-2 _IMG1749 _IMG2464     ZUCCHINI AND SUN DRIED TOMATO FILLED LAMB PATTIES

Makes 6 lamb patties

  • 500 gram of minced (organic) lamb meat
  • 1 cup grated zucchini
  • 10 sun dried tomatos cut in pieces
  • 1 tbs Dijon
  • 1/2-1 teaspoon Garam Marsala (depending on how spicy you want to have it)
  • 1 clove finely chopped garlic
  • 1 tbs dried oregano
  • 1 tbs tamari soya (optional)
  • 1,5 teaspoon salt
  • black pepper

Mix all ingredients with your hands and make six patties. Fry in olive oil for 3-4 min och each side or until ready. I can really recommend to serve with plenty of fresh oregano and a home made mayo (I added sun dried tomato and a bit of fresh chili to mine).

Refreshing nectarine and galia melon smoothie and article

I was really glad and flattered for a full spread in a local paper which I found in my mailbox this morning. When I received the question I thought it was a good idea to invite the reporter Kristin for a dinner and we had a great time talking for a couple of hours. I told her about my passion for natural food, what´s behind my driving force and my journey to heal my IBS. The full article and recipes can be found here. All pictures are taken by the lovely Kristin Horn Sällström. Below some pics taken this day and the recipes in this article are in Swedish (but you can naturally make a Google translation ; ) but I share this simple fresh summer smoothie below perfect for a hot summer day. lores_28-8820 lores_28-8692 lores_28-8685lores_28-8725 lores_28-8681 REFRESHING NECTARINE AND GALIA MELON SMOOTHIE Serves 2

  • 2 nectarines
  • 1 smaller galia melon
  • juice from one lime
  • 1/2 cup frozen raspberries
  • 10 fresh mint leaves
  • ice cubes for serving

Cut the nectarine and melon in pieces.  Use an appropriate container and use a hand mixer to mix all ingredients. Serve with some ice cubes and you can also pour in some sparkling water or why not some sparkling white whine for the grown ups on a hot summer evening.