Fresh Green Raw Tarts

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A while ago my friend and I decided to test a new non-baked tart recipe that has a base made from a mixture of nuts and seeds. It’s a great substitute from traditional pies and the divine green filling is creamy with an explosion of summer herbs. The combination is really fresh, but actually very energy rich and filling from all the good fats. The raw tart is a great summer treat, vibrant in colour and delicious in flavour! There is a hint of garlic in the background, a crunch from the occasional cashew or almond and a stong basil that makes it so refreshing.

Base ingredients

  • 4 tbsp sesame seeds
  • 4 tbsp flax seeds
  • 4 tbsp sunflower seeds
  • 2 dl almonds
  • 2 dl cashews
  • 1 garlic clove
  • 4 tbsp olive oil
  • 2 tbsp lemon juice
  • pinch salt/ ground black pepper

blend all the ingredients in a good processor until a paste texture. It doesn’t matter if the nuts are not completely smoothie, a little texture makes it interesting. Also I didn’t really measure the ingredients properly so you can play around with the amount of nuts/seeds you prefer.

Green Filling

  • 1 avocado
  • 3 tbsp lime juice
  • 3 cups basil
  • 1 cup mint
  • 1 tbsp pesto mixture
  • Handful of parmesan cheese (avoid this for the vegan version)
  • 1 garlic clove
  • 1 cup spinach
  • 1 handful almonds
  • 3 tbsp olive oil
  • Pinch of salt/ground black pepper

Blend in a food processor until a smooth paste. Make sure the consistency is not too liquid like as it needs to hold its form.

Directions

Prepare the base for the tarts. Line the pie trays with butter and press the nutty texture into the bottom of each tray. The actual recipe skips this following part of placing the base into the oven: Place into the oven for about 20 minutes (180 celsius) until they receive a bit more colour to the surface. I find it gives the seeds/nuts a nice touch and solidifies the texture together. However if you wish to keep the procedure purely raw, skip this part.  Remove from oven and let it cool. Meanwhile make the pesto and once the nutty bases have cooled, scoop the green goodness on top. Place each tart tray into the fridge to set for about half an hour. Serve with more lemon juice and a pinch of salt/black pepper if needed.

 

Kick-start Green Smoothie

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Green smoothies are the best fast food and an easy way to intake large amounts of leafy greens into your daily routine and nourish your body with plant-based nutrients it craves. This kick-start green glass is an energy and immune booster to help maintain a morning with a little pep in your step! The dates give a hint of sweetness to the greens, while the avocado gives a creamy texture to it all. I topped it with chia and hemp seeds for essential fats and extra protein. I also added orange zest and seaweed flakes for a bit of colour and flavour. This blend is fresh and a delicious way to start your friday.  All you need to do is blend the following…

 

ingredients

  • 1 avocado
  • 1 cup chopped butter leaf salad
  • 1/2 cup mint leaves
  • 1 cup quark
  • 1 cup spinach
  • pinch of salt
  • 1 lime
  • 1 celery stalk
  • 2 dates

Garnish: seaweed flakes, orange zest, hemp seeds, chia, mint leaves

Saturday Green Smoothie

 

green summer straw. bowl

Good morning!

Feeling the lack of green deliciousness, this morning began with a creamy green smoothie to boost my vitamin and mineral levels. The taste has a hint of sweetness from the banana and a comforting thickness to the texture. The strawberries on our balcony are growing in full bloom, so what better way to garnish the smoothie than with some sweet strawberries and fresh mint leaves. Have a wonderful Saturday everyone!

Blend all the ingredients in a blender until smooth and velvety

  • Handful of Kale leaves & spinach
  • 200g Quark (or greek yogurt will do)
  • 1 Lime
  • Mint & parsley Leaves
  • 3 tablespoons of rye flakes
  • 1 banana
  • Garnish with strawberries & mint leaves

 

 

Feel the Beet

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A cleansing healthy beetroot juice, why haven’t I done this earlier??

The benefits of beet juice are enormous and don’t worry if you don’t have a juicer, I used my blender hence the frothy texture. Obviously drink the juice raw to maximise the vitamins and minerals. Beets contain a colour pigment called betalain that happens to be the source of many of the health benefits. it is a powerful antioxidant, anti-inflammatory and helps in the detoxification process. Apparently, beets were traditionally used to heal people. You can make different variations of the juice to make it more sweet or spicy, depending on your liking! I used beets and the green leafy tops,  carrots, celery and ginger. The juice is quite mild in taste so a good kick of ginger really adds a bit of flavour. By adding apple or pineapple, you can make it more sweeter. I’ve noticed that smaller beets are far more sweeter in taste than larger ones, so make sure to use them! If you have the chance, use local organic ones as they take your taste buds to an entire new level I  mean look at the colour of this juice?! Such a deep strong purple and so beautiful against a white background! Beetroot is also a good source of vitamin C and potassium and after my juicing experience, I can’t wait to try a gazpacho out of them!

Ingredients

  • 3 small beetroot
  • 2 leaves from beetroot tops (a little goes a long way)
  • 2 carrots
  • 1 stalk of celery
  • A small chunk of Ginger
  • 1 cup cold water
  • Garnish: basil & parsley

Directions

Begin by peeling the carrots and ginger. The beetroot I used had a very thin skin, so I just removed the ends and washed them with a stiff vegetable brush. The beautiful green beetroot tops are edible, they are very rich in beta-carotene and can be added to the mix. They have a slighty spinach-like taste to them, only stronger and more bitter. The leaves usually have a lot of dirt in them, so make sure you wash it very well. I ended up washing them 4 times! Slice the vegetables and place into your blender and add a cup of water. Blend until smooth and serve with herbs of choice. I’ve noticed basil and parsley add a lovely summer taste to the juice.

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Healthy Vegetable Salad

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Back to healthy ways –

After the birthday bash, I’m trying to get back into my healthy routine! This easy salad makes a great lunch or light dinner and it tastes so fresh and clean. To make it more filling you can add salmon, chicken or a lovely steak to it! You can incorporate any vegetables and green leaves you like, the more variety the more interesting it is. I added a mixture of baby leaves, shaved carrots, zucchini and steamed tips of green asparagus. I also added lots of toasted nuts and a citrus based vinaigrette. For the vinaigrette, mix together olive oil, lime juice and a bit of thick balsamic vinegar. Sprinkle some herbs of choice in the end.

I loved the combination of this salad, so summery, colourful and deliciously healthy!

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Healthy Breakfast Moment

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Good Morning!

This morning began with a healthy breakfast full of vibrant delicious flavours. Especially during summer time, I love to eat clean nourishing ingredients just to make me feel better. For almost two week now, I’ve increased my intake of raw vegetables to keep the vitamin intake at a maximum level. I’ve exercised a lot more, drank lots of lime and lemon water and I feel great internally and externally. I actually feel more energized and healthier than before!

Again I was inspired by Christina Greve’s (lifestyle photographer) 21-day sugar-free detox as she said the results were amazing, find her journey from here.  During the 21 days, you are not allowed to eat carbs, dairy, fruits and drink alcohol. You basically build your meals from vegetables and protein (fish, chicken, steak). However, I cannot follow the requirements completely as my June is filled with events including my own 30 birthday this saturday and a trip to Nice… and I can assure you, some rosé is a must in Nice! I also need some carbs in my diet as I exercise a lot.  My goal is not to lose weight, just to give me that amazing internal feeling, external glow and maximise my health!  My version of this detox is that I eat rye bread or porridge in the morning and avoid carbs the rest of the day. I generally eat a healthy protein based diet anyways, but now I eat less dairy, less sugary fruit and more green leaves. I do eat quark and drink milk (dairy) once in a while as it is a good source of protein and calcium. I make lots of vegetable juices, ginger shots and drink more water. I also avoid eating late in the evening and sleep for at least 8 hours a day. I avoid saturated fats. I priorities all my to-do things and make sure I’m giving myself some “me” time and my man and dog. I can tell you, at the moment I feel fantastic and I think this diet (moderated to your own needs) is a lifestyle everyone should generally follow. Consume less sugar, as it does nothing good for you! Of course life should be enjoyable too, enjoy some cake, butter and all that amazing food out there, but everything in moderation.  Life is all about balance and it all starts from inside you. The way you feel internally has an effect on everything else in your life, so you might as well take care of it!

‘Breakfast mode’. It all starts with breakfast, the most important meal of the day and this is based on my inspiration from what I just talked about. With these toasts, you can be as creative (find another version from here) as you want and if you are lucky enough to have a garden, use all those amazing veges you have!  What better way to start a morning than with your own grown produce! *sigh jealous*

I toasted some rye bread and let it cool until it was completely crispy. I spread some creamy avocado on the bottom and topped it with sweet grated turnip from Lapland and carrots. I also added some kale, baby arugula and spring onions. For more healthy energy, I added toasted pumpkin and sunflower seeds with a bit of salt. You can add whatever seeds you prefer, but don’t forget to toast them with a bit of salt as this extra effort goes a long way! Toasted flaxseed taste like popcorn! The taste is far more better. For a final garnish and an explosion of summer freshness, I snipped all kinds of herbs from our balcony and scattered a bit of parsley, lemon balm, oregano and thyme on top.

Of course I had a cup of green tea with a drizzle of honey and squeezed the juice of one lime with a bit of water, for a strong wake up kick! loved it! To me, this breakfast was truly heavenly, the flavours are spot on and everything tastes fresh and delicious. It also looks good and provides your body with vitamins, minerals and antioxidants making you feel better for the rest of the day. A pretty breakfast gives you a positive mindset for the rest of the day.

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healthy, delicious & full of flavour

‘Pear based green smoothie’

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Morning lovely readers!

I woke up to Bella licking my arm way before 6 am… I was still half asleep, but she was so cute staring at me with her droopy eyes, I decided to jump out bed and take her for a long walk. There was intense fog and mist in the air, I couldn’t see past 50 metres, spooky but kind of mystical at the same time. I came home and put on my workout clothes and went for a jog! It felt so good to sweat and run in the fresh morning air! I then took a lovely shower feeling energised and refreshed it was time for a green smoothie! This time I blended some pear, lime, avocado, mint and spinach, 100g quark and ice-cold water. The green juice has a sweet yet sour flavour, I love the hint of lime and mint! I have a bust day ahead of me, time to get a move on!

Enjoy xx

 

Spring Veggie Toast & Balcony life

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‘Refreshing & healthy Evening Snack’

May has brought some sunshine to the city & that means our summer living room aka the balcony is back in use! I could not be happier and little by little my tiny green garden is growing. I have been planting herbs and flowers and it is beginning to look alive and pretty! At the moment I have lemon balm, rosemary, mint, oregano, thyme, dill and a hydrangea bush. I want the balcony to remind me of a little piece of italy, so I need some lavender and olive trees (maybe even a small citrus tree) asap! I think I also want some tomatoes & a selection of different lettuce!

Time for a refreshing Veggie toast with my feet up on the railing! The perfect end to a hectic day ends with an evening snack outdoors. Today is the first day we sit and relax on our balcony, I love how white it is now with the new crisp drapes. Today’s snack was inspired by all the lovely veggie toasts and burgers on pinterest, totally clean flavours that really work perfectly together. First I toasted rye bread that has chia seeds on the bottom. Then they have a layer of avocado, a bit of lime juice, mache lettuce, figs and grated raw yellow beets. On top, I sprinkled pumpkin seeds, added ground black pepper & finely chopped spring onions. Yellow beets add a new dimension of flavours to the toast, it is a favourite of mine at the moment! It tastes basically like regular beets, but is much easier to handle because of the colour. It not only looks stunning, but it also has a spicy fresh taste to it when eaten raw. This lovely healthy toast is not only a fab snack but also a great breakfast idea. I love the fact that it tastes so good even though it is bursting with vitamins! Have a wonderful start the week darlings!

hugs & kisses

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Fresh Grated Salad

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Crunchy, clean-eat & diverse tasty flavours is what this salad is all about.  This grated salad is a delicious alternative to a traditional green leaf version. It is incredibly healthy and easy to make, everything is raw and packed with vitamins. It also works well for vegans (minus the feta) and you can use different vegetables to your personal preference. I have been eating a lot of this the last couple of days to cure my flu. It tastes juicy, salty & sweet with lots of mouth-watering freshness. Right now, this is my go-to salad!

Last week I was craving for raw turnips so I had an idea of grating them into fine thin slices. From this idea,  the grated salad was born! I began grating other vegetables directly into my large salad bowl such as carrots, red onion and celery. I also chopped in some kale, sticky dates and crumbled thick feta cheese. All the vegetables release a bit of tasty juice once grated and the sweetness of the dates adds a lovely balance to the mix. I also added olive oil, red wine vinegar, ground black pepper and a pinch of salt.  I mixed the salad well with my hands, mushing all the ingredients together. Then I let the salad marinate in the fridge for half an hour before digging into it. Sometimes I add avocado, cashew nuts and steamed broccoli (that is crushed into small pieces) to the salad. Even though it may sound weird, the crushed broccoli adds a fun sweet taste.

Hugs & kisses

Just a plate of avocados.

avocado plate

Hi there beautiful people, avocados are on my mind!

Just a plate of avocados dressed with raw zucchini ribbons and sprinkles of clementine zest. A little mint for freshness, a few drops of lime juice and a drizzle of good quality olive oil to bring the well-rounded flavours together. In the end I’ve added ground black pepper and a pinch of maldon salt. A nutrient dense avocado contains minerals and add value to my dishes almost on a daily basis. I cannot get enough of them and this simple dish makes a beautiful snack or a side dish for a dinner party. Just remember to squeeze more lime/lemon juice on the avocados if you leave it to sit for some time, as this keeps their green colour intact. Sometimes the simple dishes are the most memorable. I still remember my lunch from two years ago in Paris. I was craving for something fresh and I ate a simple plate of avocado slices with pieces of grapefruit. It wasn’t overplayed with spices or other ingredients, just some creamy avocado with a good kick of citrus. This plate is filled with monounsaturated fat (the good fat) and the rich creamy flavour feels almost decadent. I encourage everybody to think about the presentation of the dish, as you know eating with your eye is half the pleasure.

/ Avokadoa.

Rakastan avokadoa ja syön niitä melkein päivittäin. Sen täyteläinen maku on täynnä hyviä rasvoja, mineraaleja ja maku on muutenkin spot on! Yleensä syön avokadoja aamupalaksi paahdetun jälkiuunileivän päällä tai sitten smoothien mukana.

Joskus yksinkertaisemmat ruuat ovat vaikuttavimpia. Tänään tein välipalaksi vain avokadoa mihin raastoin mandariinin kuorta ja kaadoin lorauksen hyvänlaatuista oliiviöljyä päälle. Ripottelin kesäkurpitsa nauhoja mukaan ja lisäsin vähän maldon suolaa, sekä tuoretta mustapippuria. Lopuksi revin mintunlehtiä ja puristin tipan limen mehua raikkaudeksi ja kaunis vihreä annos oli valmis. Helppo ja näyttävä, sopii erinomaisesti lisukkeeksi illallisjuhliin. En tietenkään aina koristele annoksia tämän näköiseksi, vaikka se syntyykin todella helposti, halusin vain näyttää miten pienellä vaivalla saat kaunista aikaiseksi. Ruokakin maistuu paremmalta kun se on seivän näköinen. Muistan vieläkin lounaan parin vuoden takaa Pariisin reissulta, söin lautasellisen avokadoja ja verigreippiä. Todella vaivaton, mutta hyvä yhdistelmä, sillä kermainen maku tuki hapokasta makua täydellisesti.

Ei tässä muuta kun ihanaa keskiviikko iltaa murut!

 

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