1 cup (2 1/2 dl) rolled oats, GF 1 cup (2 1/2 dl) walnuts 8 dried apple rings 5 dates, pitted 1 t chia seeds 1 t cinnamon 1/4 t sea salt 2 T Agave 1 t vanilla extract (optional) 2-4 T water Put all the ingredients, except the water, in a food processor and mix for a couple of minutes. Add the water, a little at a time, till the mix sticks together. Roll the mix into balls and put them in the fridge. Freezes well. Continue reading Energy Apple Balls: GF/DF (serves 20)

1 1/2 cup (3 1/2 dl) raw cashews 8 Medjool dates, pitted and cut in pieces 1 t Matcha powder 1 T coconut oil 2 T Coconut flakes, shredded and unsweetend 1 pinch salt Put all the ingredients in a food processor and mix for a couple of minutes. Roll the mix into balls and put them in the fridge. Freezes well. Continue reading Coconut Matcha Energy Balls: GF/DF (serves 15-20)

2 cups (5 dl) walnuts (or any nuts of your choice) 1 cup (2 1/2 dl) pitted and chopped dates A pinch of salt Mix all the ingredients in a food processor for a couple of minutes. Roll the mix into balls and put them in the fridge (after tasting one, of course)! Freezes well. Continue reading Energy Date Balls: GF/DF (serves 20)

1 1/4 cup (3 1/2 dl) gluten free oats 3/4 cup (1 3/4 dl) roasted Spanish peanuts (or any nuts you like) 10 Medjool dates (pitted) 5 T cashew butter (you can also use peanut or almond butter) 4 T agave 1/4 t salt Put the pitted dates in a food processor and pulse until a ball forms. I like to toast the oats and nuts in the oven about 12 minutes in 300 F (150 C), but the energy bites tastes good raw too. Put the oats, dates, nuts, and salt in a mixing bowl. Heat the cashew butter … Continue reading Granola bites: GF/DF (25 pieces)

8 apples, peeled, and thinly sliced. If using organic apples you can leave the peel, but I find that the rings get softer without it. I have tried different apples, but Gala and Granny Smith are my favorites. I prefer the apple rings plain, but sometimes I sprinkle them with a little cinnamon before putting them in the dehydrator. Spread the apple rings out on the trays, and let them dehydrate for 8-10 hours. Continue reading Apple rings: (5 trays)

I bag (18 oz) Lars Yellow Peas for Swedish style yellow pea soup, (I buy it from Amazon). The recipe is on the bag, but I’ll post it in case you use other peas. “For several hundred years Yellow Pea Soup has been Thursday’s traditional supper, served in homes, cafeterias, mess halls, and restaurants all over the Swedish countryside. Often accompanied by pork, crisp bread and spicy brown mustard”. 1 bag (18 oz) yellow peas 1 lb pork ribs (optional) 1 yellow onion finely chopped 3 t salt 1 t thyme Rinse peas and soak over night in 5 cups … Continue reading Pea Soup: GF/DF (serves about 10)

The pumpkin can be replaced with butternut squash. It’s equally good. 1 small edible pumpkin or a medium size butternut squash, peeled and cut into bite size cubes 2 large sweet potatoes, peeled and cut into cubes 1 small yellow onion, peeled and finely chopped 5 garlic cloves, minced 2″ (5 cm) fresh ginger, minced 1/2 – 1 small red chili pepper, unseeded and sliced 2 t garam masala 1/2 t chili powder 1 t ground cumin 1 t turmeric 2 t cinnamon salt to taste 2 large tomatoes, peeled and chopped 4 T water 1 can coconut milk 1/4 … Continue reading Pumpkin/Sweet Potato Curry: GF/DF (serves 4)

10 chicken thighs with bone and skin 1 medium onion, finely chopped 1 T garlic, minced 18 pitted prunes 36 green olives (optional) 1 cup chicken stock 1 T vegan butter 1 lemon, zest removed in thin strips 1 T fresh mint, finely chopped (save a few leaves for decoration) 2 t Ras el Hanout (Moroccan spice mix) salt and freshly ground black pepper Dry the chicken and season with salt and pepper. Heat a heavy skillet, preferably cast iron, on high heat. Add the chicken, a few pieces at a time, with skin side down. When browned, remove the … Continue reading Moroccan Chicken: GF/DF (serves about 6)

Pizza crust: 1 large cauliflower, rinsed and cut into florets 1 egg 1/3 cup (3/4 dl) vegan cheese 1 t Italian seasoning 1/2 t salt 1/2 t garlic powder Topping: pizza sauce of your choice 2 tomatoes, sliced a handful fresh oregano a handful parsley 1/2 red onion, sliced vegan cheese 1-2 T olive oil Preheat the oven to 400F/200 C Steam the cauliflower florets until they are soft. Cool and put them in a food processor . Pulse until the texture is like rice. Put the riced cauliflower in a cheese cloth, nut milk bag or dish towel. Squeeze … Continue reading Cauliflower Pizza: GF/DF (serves 2)

1 medium size cauliflower, cut into florets 1 yellow onion, finely chopped 1-2 cloves garlic, minced 1 small piece fresh ginger, minced 1 T olive oil 1/2 cup (1 1/4 dl) water 1/3 cup (3/4 dl) sliced almonds, roasted 1/2 t salt freshly ground black pepper Put batches of the cauliflower in a food processor and pulse till it looks like rice. Saute onion, garlic and ginger until soft. Add the cauli-rice and continue to cook for about five more minutes. Add the water, cover the pan and let it all steam on medium/low until the cauliflower is soft and … Continue reading Cauliflower Rice: GF/DF (serves 4)