This salad is good as a side dish or to just enjoy with a slice of toast. 15 oz (425 g) can of white beans or garbanzo beans, rinsed and drained 2-3 lemons juiced, 6-7 T juice 10 oz (300 … Continue reading Anne’s Kale and White Bean Salad: (serves 4-6)
This is one of the first raw food dishes I made at home a few years ago after taking an inspiring class at the Raw Food House in Malmö. It’s still a favorite at home. 2 medium sized zucchini 1 … Continue reading Zucchini Noodles with Tomato Sauce: (serves 2)
A couple of kale leaves, chopped (large stems removed) 2 sweet potatoes, cut into pieces 1 apple, cut into pieces A handful of walnuts, chopped 4 dates, pitted and cut into pieces Shiitake mushrooms, sliced (optional) 1 yellow onion, chopped 1 avocado, cut into pieces Salt and pepper Olive oil Turn the oven on to 400 F (200 C) First cut the sweet potatoes and the onion into small pieces and place them on a baking tray with parchment paper. Drizzle olive oil, salt and pepper over and put in the oven for 25 minutes. Prepare and cut up all … Continue reading Buddha Bowls: (serves 2)
1 large sweet potato 3 garlic cloves, peeled and smashed 3 T Tahini Juice from 1 lemon 1 can of chickpeas, rinsed and drained 3 T olive oil 1 t salt 1/2 t cayenne pepper 1/2 2 paprika powder 1/2 … Continue reading Sweet Potato Hummus: GF/DF
3 ripe avocados, peeled, pitted and mashed 1/2 red onion, diced 2-3 garlic cloves, minced 1 lime, juiced 1 jalapeno pepper, cored and finely diced 1/4 cup fresh cilantro, chopped (optional) 1 t salt 1/2 t ground cumin Add all … Continue reading Guacamole: GF-DF
These breadsticks are good to eat plain, but they are also very good to dip in hummus. 2 1/2 cups (6 dl) almond flour 2 eggs 4 t olive oil 2 t honey 2 t fresh herbs (I use oregano) … Continue reading Herbal Breadsticks: GF/DF (serves 20)
I often use a variety of apples when I make apple sauce. Sometimes I just do enough to fill a couple of mason jars, but in the fall I love to make a lot and keep in the freezer. Peel … Continue reading Apple Sauce
I usually only put oil, vinegar and freshly ground black pepper on my salads, but sometimes I like to switch it up. This recipe, which I got from a friend years ago, is one of my families favorite salad dressings. … Continue reading Salad Dressing a la Harriet
The hardest part for me being lactose sensitive is not being able to eat all the cheese out there. I do best with aged cheddar, and although goat’s milk has almost as much lactose as cow’s milk, I seem to … Continue reading Garlic Herb Cheese Spread: GF
When I serve bread with a meal I usually offer a dipping oil instead of butter. 1 cup (2 1/2 dl) olive oil 2-3 T mix of dehydrated spices of your choice (Italian seasoning is a good substitute if you … Continue reading Oil and herb dip: GF/DF
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