All posts by Mervin

4 o'clock No-bake Energy Bites

Energy bites aren’t a new thing, but if you’re a person that grabs commercial power bars regularly, and you’re not already on board, give these a try as a DIY alternative. I make them for a 4 o’clock late afternoon snack to reach for when I’m at the studio, but they’re also a great travel option. Kids love them. Adults love them. The best part is that you’re in control of the ingredients, and they’re a breeze to make. That said, I deploy a few, small, but (I’ll argue) significant personal preferences when I set out to make energy bites. Most recipes tend to use raw coconut flakes, and raw oats. I find a light toasting of both is worth the slight extra effort. I also like chia seeds here, and tend to use them as my seed of choice, but I first beat them up in a mortar and pestle a bit before adding them to the mix. Also, feel free to swap things up a bit – trade in alternate seeds, use whatever sweetener you prefer, add spices if you like, or an alternative nut butter, or keep things simple, and just go with this version – Enjoy! —I posted the recipe here—….

No-bake Energy Bites
No-bake Energy Bites

Continue reading 4 o’clock No-bake Energy Bites…

Favorite Summer Recipes

As I was updating my favorite summer drinks list this morning, it occurred to me that a round-up of favorite summer recipes might be helpful as well. I’ll keep it short, summer-friendly recipes I have a special fondness for, and revisit regularly. xo! -h

Heirloom Tomato Salad

Heirloom Tomato Salad: Please give this a try – it’s incredibly delicious. Particularly when tomato season is at its peak. Made with roasted and ripe tomatoes, capers, mozzarella, almonds, and chives. A+!

A Nice Berry Pie

A Nice Berry Pie: My go-to berry pie recipe – a rye flour crust and mixed berry filling seasoned with fresh thyme leaves. It’s the pie I bake most often!

Quick Pickled Zucchini

Quick Pickled Zucchini: I make these coin-shaped zucchini pickles every summer. They’re quick to make, great to have on hand, and I don’t bother canning them. Delicious on crusty, goat-cheese slathered grilled bread (or just about anything cheesy or crunchy) and simple salads.

Fourth of July Salsa Recipe

Fourth of July Roasted Tomato Salsa: A deliciously vibrant, earthy, and slightly smoky-tasting salsa recipe. Different from salsa fresca, the deep, caramelized flavors of the roasted tomatoes and onions alongside the smokiness of the chipotles make for a richly beautiful and balanced salsa.

TLT Sandwich

TLT Sandwich (done on the grill):A vegetarian TLT sandwich inspired by the classic BLT sandwich. This version includes chipotle-marinated tempeh alongside oven-roasted cherry tomatoes, a bit of shredded lettuce, and a generous avocado slather on a thin slice (or two) of great bread.

Guacamole

Guacamole:My philosophy on great guacamole – you have to go off-recipe. Because, quite frankly, it’s all about the in-between steps, decisions, and knowing when avocados are at their best.

Summer Berry Crisp

Summer Berry Crisp: A favorite summer berry crisp – ripe berries cook into a thick, jammy, wine-spiked fruit sludge beneath a crispy, oat-flecked top.

Favorite Grilled Kabob Recipe

Favorite Grilled Kabobs: A kabob recipe featuring grilled mushrooms, lemons, tofu red onions and a delicious red pepper walnut slather – muhammara.

Pluot Summer Salad

Pluot Summer Salad: A pluot-based fruit salad, with toasted ginger, garlic, and shallots. It is drizzled with a simple lime soy sauce dressing, and is generously flecked with herbs – in this case, mint, basil, and cilantro.

Sopa Verde de Elote

Sopa Verde de Elote: There is an wonderful Sopa Verde de Elote (green corn soup) in Diana Kennedy’s Recipes from the Regional Cooks of Mexico published in 1978, I used it as inspiration for this variation – sweet corn and peas are off-set by a spike of green chile, a finishing dollop of creme fraiche, and generous squeeze of lime.

Herbal Rice Salad with Peanuts

Herbal Rice Salad with Peanuts: An herb-packed rice salad recipe with peanuts, toasted coconut, and a strong boost of fresh lime. A recipe to keep in your back pocket this summer.

Continue reading Favorite Summer Recipes…

Fruit Salad with Thai Herbs

We’re ramping up to peak summer fruit season here in San Francisco. I thought I was covered after stocking up at the weekend market, but had a bonus windfall thanks to this thoughtful lady. It is fruit madness in the refrigerator. I’m looking at tiny black raspberries, the sweetest blueberries, cherries, peaches, nectarines, strawberries, and pluots. No complaints. Those of you who have been reading for a while know I love a quick fruit salad, particularly if it has a little wink, or twist, or surprise. One of my past favorites is this version made with plump strawberries, sweet cherries, lemon zest, and coriander brown sugar. Today I decided to throw together a new version using lemongrass, lemon and lime juices, and plenty of mint. Toasted walnuts added a bit of crunch. Give it a try, the honey-lemongrass dressing with mint works not only in this summer version, but with other fruit combinations as well.

Fruit Salad with Thai Herbs

If you live in a more tropical environment, I imagine a pineapple and mango version would be incredible. Enjoy! -h

Continue reading Fruit Salad with Thai Herbs…

Epic Summer Salad

gks_summer_salad_01

Ever since Isac learnt how to walk and talk, he and his sister have become like two asteroids, constantly spinning around each other with a kind of magnetic force keeping them both together and apart. If one of them goes in a new direction or another room or starts playing with new toys, the other one follows. It’s a special kind of bond between siblings that oftenthough not always is wonderful to watch. Whenever they get too close, friction starts to build between them and within seconds the happiest of laughs has turned into the saddest of cries. My sister and I were the same, although, truth be told, we were more like two meteorites on a colliding course every day. I look at Elsa and Isac playing together, try to mediate when they fight and comfort them when they cry. And then I try envisioning what it will be like when another, smaller asteroid enters their orbits and takes part in that spinning dance around each other. I imagine more cries. More fights. And more laughter.

To be honest, all change frightens me. It’s in my nature – in love with what we have now and scared of how the future will be. Although for some weird reason, Luise’s and my life tend to always be in a constant state of change, with our work, our family, our travels and our home. At this point, I have almost gotten used to it. I try to swallow my fear, telling myself that change makes life more interesting. I am quite certain it’s going to be challenging with a new baby, but as long as we get laughter along with the cries, I think we are going to be alright.

I won’t be able to make a clever connection between today’s recipe and my ramblings about siblings and change. What is on our minds and on our plates sometimes simply don’t match, so let’s just move on to the recipe.

gks_summer_salad_02

We have been working on and off with Stockholm based food store Urban Deli during the last two years, turning some of our recipes into healthy takeaway boxes. This summer salad is our latest edition and it turned out so epic that we wanted to share the recipe here on the blog as well.

We have built the salad on a delicious base of mixed cauliflower, quinoa, sweet peas and a herb vinaigrette, which makes it both light and nourishing at the same time. It’s then topped with our favourite produce of the season – asparagus, strawberries, radishes, mixed lettuce and avocado. The salad is finished off with labneh balls, which is a strained yogurt based cheese that adds a tangy creaminess to the mix, as well as pumpkin seeds for some crunch. It’s a real treat and it looks really summery too.

gks_summer_salad_03

Quinoa & Cauliflower Salad with Labneh, Asparagus & Strawberries
Serves 4

Labneh can be found in delis or Middle-Eastern food stores. We have provided instructions on how to make labneh at home. It takes at least 24h, but if you want to make this salad today you can also replace the labneh with feta cheese or dollops of thick yogurt. Or simply leave it out.

100 g / 1/2 cup uncooked white quinoa
250 ml / 1 cup water + a pinch sea salt
1/2 cauliflower head + boiling water
1 cup / 150 g sweet green peas (thawed frozen works fine too)

1 bunch asparagus, trimmed and cut in 3 pieces
5 radishes
2 avocados
4 tbsp pumpkin seeds
250 g / 1 1/2 cups strawberries
70-100 g / 3 cups loosely packed mixed baby lettuce, rinsed
12-16 mini labneh balls (see instructions below)

Herb vinaigrette:
10 sprigs flat-leaf parsley, leaves picked
10 sprigs mint, leaves picked
60 ml / 1/4 cup olive oil
1/2 lemon, juice
1 tbsp applecider vinegar
sea salt & pepper

Preparing the quinoa and cauliflower: Place rinsed quinoa in a saucepan, add water and salt and bring to a boil. Lower the heat immediately and simmer for about 10-15 minutes, set aside and let cool. Coarsely chop the cauliflower and place the florets and stem in a food processor or blender and process until fine rice-like texture. Do it in batches if you have a small food processor. Place the ‘rice’ in a fine mesh strainer and pour over boiling water (use an electric kettle), let drain and cool. Meanwhile make the herb vinaigrette. Finely chop parsley and mint and place in a glass jar. Add the rest of the ingredients and stir to mix. Season to taste. When both quinoa and cauliflower ‘rice’ are completely cold, combine them with peas and half of the herb vinaigrette in a large mixing bowl. Then prepare the rest of the salad ingredients.

Assembling the salad: Steam or cook the asparagus for 1-2 minutes. Thinly shave the radishes and cube the avocados. Heat a dry frying pan and lightly toast the pumpkin seeds for a couple of minutes on medium heat. Slice the strawberries. Assemble the salad by arranging the quinoa cauliflower mixture on a large serving platter. Scatter with asparagus, radishes, avocados, pumpkin seeds, strawberries and lettuce. Arrange labneh balls over the top and place a small jar of the leftover herb vinaigrette.

Labneh
2 cups Greek yogurt
1 tsp salt
2 tbsp olive oil

Place a large sieve or a colander over a bowl and line it with a cheese cloth, muslin or any thin cloth. Add salt to the yogurt and stir around so it’s evenly distributed. Scoop the yogurt into the middle of the cheesecloth. Gather the edges so the yogurt is covered and tie a string around the cloth. Leave it in the sieve and place in the fridge for 24 hours up to 3 days. The longer it stands, the firmer the labneh will become. If you are using it as a spread, 24 hours is usually enough. Let it sit in the sieve for another day if you are making labneh balls. Gently squeeze out any excess liquid into the bowl. Shape balls or serve it in a jar on the side with a drizzle of olive oil and some black pepper or dukkah on top.

gks_summer_salad_UD

In case you live in Stockholm or are visiting this summer and feel too summer-lazy to cook this yourself, you can pick up this salad at any of Urban Deli’s stores. Radishes are swapped for pickled red onion for storage reasons but apart from that it’s pretty damn close to our original recipe.

************

PS! One last thing. We just wanted to mention that TODAY is official UK publication day for Green Kitchen Smoothies! We have posted a bunch of short videos on our youtube channel, showcasing how to do some of the smoothies. And more is on the way. If you haven’t ordered our book already here is a link to it on Amazon!

Rainbow Cauliflower Rice Bowl

This is the sort of meal I crave after a travel stint. It’s when I end up lingering around the produce section even longer than usual in an effort to cherry-pick the most vibrant ingredients. In this case, rainbow chard with electric pink stems, a tight head of pale yellow cauliflower, just-cut chives – green, tall, and straight. The perfect avocado. I think we can all agree, these types of rainbow bowls are all about finding good ingredients. Here’s how it played out. Lightly cooked cauliflower is chopped, then tossed with turmeric, cumin, cayenne, and a touch of ghee – although, you could certainly, use coconut or olive oil. The cauliflower is the base to which you add whatever else you might have at hand – sliced avocado, hard-boiled eggs, toasted seeds, rainbow chard stems, lettuces. While the cauliflower was steaming, I pureed the chives with olive oil for a finishing drizzle. It’s a bowl exploding with color and freshness, light and bright with enough substance to keep me feeling A+ throughout the afternoon….Enjoy! -h

Rainbow Cauliflower Rice Bowl

Rainbow Cauliflower Rice Bowl

Continue reading Rainbow Cauliflower Rice Bowl…

Podcast: Interview with Jeff & Kalisa from The Runaway Jamaica

  This past week, we’ve been in Jamaica hosting our first ever Wellness Retreat with Jeff & Kalisa from The Runaway Jamaica. In this episode, they share their insight on food, cooking, and running a successful business with purpose. Jeff and Kalisa are a Brooklyn couple of Caribbean heritage turned business partners. When an especially cold winter sent them on vacation to […]

Continue Reading…

The post Podcast: Interview with Jeff & Kalisa from The Runaway Jamaica appeared first on Food Heaven Made Easy.

Wraps, Bumps & Videos

gks_summer_wraps_01

Before we get all summery with today’s little picnic recipe, we wanted to share a couple of things.

#1. This not so small bump is about to give our lives a push into yet another direction – baby nr 3! We are overwhelmed with feelings, thoughts and confusedness (how will we even fit around the breakfast table?!) but I think we’ll save all that for another blog post. Luise is feeling well and is more than halfway through the pregnancy now.

#2. Massive thanks to all of you that came to our event in Lisbon this past weekend. We were overwhelmed by your kind words, hugs (and presents!).

#3. Check out this short little video that we created for our new book. More than anything else, we wanted to show how quick, simple and colorful smoothies can be. We will also be sharing instruction videos of all the drinks in this trailer on our youtube channel. The first one is coming up in just a few days.

The book is actually available in stores in Australia today, 1 June! It will be launched in the UK on 16 June and in USA & Canada on 2 August. It will also be available in German, Dutch, Swedish, Danish and Polish in September.

If you live in the UK you can pre-order it from Amazon.co.uk. Pre-order it from Amazon.com if you are in the US. And Booktopia.com.au in Australia and NZ.

We will be in London next week to launch the book with a bunch of events and press meetings. Unfortunately all our public events are already sold out but we are thinking about adding an impromptu little book signing/meet-up towards the end of the week if there is an interest? Leave us a comment below, letting us know if you would like to join and we will try to make it happen.

gks_summer_wraps_03

Since our world seems to be spinning around smoothies at the moment, we wanted to share a savory recipe that you can hold in the other hand. We couldn’t think of a more perfect smoothie companion than a summery wrap filled with a green hummus.

When we make wraps, they tend to come out differently every time, but this vegan version is a real treat so I think it will be on repeat for our next couple of picnics. These are filled with large lettuce leaves, lots of herby mint & parsley hummus (also delicious on it’s own!), a lentil, avocado and cucumber salad and topped with fresh strawberries for sweetness and toasted sunflower seeds for crunch. Picnic is ready!

gks_summer_wraps_02

Summer Wraps
Makes 8 wraps

The wraps can also be rolled directly in the lettuce leaves, without the tortilla, for a lighter gluten-free version. It is a little fiddlier but the parchment paper helps holding it all together.

8 gluten-free or whole grain tortilla bread
16 lettuce leaves (cosmopolitan or romaine)
Herby hummus (see recipe below)
Green lentil salad (see recipe below)
1 large handful sunflower seeds, lightly toasted in a dry frying pan
1 cup / 150 g strawberries, sliced

Place 2 lettuce leaves on each tortilla, then place 2-3 tbsp herby hummus filling in the middle, a couple of spoonfuls green lentil salad and top with strawberry slices and a generous sprinkle of sunflower seeds.
Fold the top and bottom edges over the filling. Roll the whole tortilla from left to right to wrap in the filling. Roll some parchment paper around them and tie with a string to hold them together while you transport them.

Herby Hummus
This makes more than you need for the wraps. Save the leftovers in a sealed jar and enjoy as a side throughout the week.

2 x 14 oz / 400 g cans cooked chickpeas / garbanzos
2 cloves garlic
½ cup / 125 ml lukewarm water
½ cup / 125 ml light tahini
4 tbsp lemon juice
4 sprigs parsley, rinsed and leaves picked
2 sprigs mint, rinsed and leaves picked
1 handful baby spinach, rinsed
salt, according to taste

Drain and rinse chickpeas and add to a high-speed food processor together with all other ingredients. Mix on high-speed for a few minutes, until smooth. Taste and feel the consistency. Add more salt or water if desired. At this point, you can also add a splash of olive oil for an extra rich hummus, if you prefer. Mix for two more minutes. Store in a sealed jar in the fridge.

Green Lentil Salad

1 cup / 250 ml cooked green lentils (any color works)
2 avocados
1/2 cucumber
10 sugar peas
¼ red onion, peeled
a few sprigs parsley, leaves picked
a few sprigs mint, leaves picked
a squeeze of lemon juice
a tiny drizzle of olive oil
salt

Rinse the cooked lentils and place in a mixing bowl. Cut avocados, cucumber, snow peas and red onion into small cubes. Finely chop parsley and mint and place all ingredients in the mixing bowl. Add a squeeze of lemon juice, a drizzle of olive oil and a pinch of salt. Mix it all and season to taste.