I didn’t have time to bake a pie or cake but had a craving for that in-season pumpkin flavor so I came up with this super easy and festive desert treat.
I had some pumpkin butter in my fridge, vanilla ice cream in the freezer and candied pecan nuts. I mixed a cup of vanilla ice cream with 1-2 tablespoons of pumpkin butter in my blender for a few seconds, filled two mini serving bowls and sprinkled some crushed up pecan nuts on top. The awe factor I received was well worth the total of 3 minutes that this idea-to-finish desert took. Pumpkin and Pecan pie all in one tiny quick treat!
I love when these come in season!
Quinoa is my comfort food, there are so many ways you can prepare and make quinoa fun, tasty and exciting! Today I played with beets, lentils, brussel sprouts, broccoli, spinach, basil and Dubliner cheese.
After gently washing the quinoa and lentils, I add it to my stove top saucepan with some sea salt and a little bit more water than the package says. While bringing the water to a boil, I chop up the beet into tiny cubes and add to the water. The beets need to cook with the quinoa a little longer than the rest of the veggies, and it turns the quinoa into a vibrant beautiful pinkish red hue. Half way into the boiling process, about 8 minutes, I add freshly chopped brussel sprouts, baby broccoli and season with lemon pepper. Once the quinoa and veggie mix is all cooked together and the water is gone, I take the pan off the stove and add in lots of fresh spinach, fresh basil and a few handfuls of grated Dubliner cheese. The more taste and tang the cheese has, the more flavor your quinoa will have, it’s all a matter of personal taste. I’ve discovered that a sharp cheese works best, in Sweden I like to use Västerbottensost.
I finish off my quinoa with an added dash of lemon pepper, a squirt of California hot sauce and top it with avocado and daikon radish greens. Yum!
Raising the Energy Vegan Food Bar posted by AHALife. Interesting and creative, might be something to run by the Limecity Kitchen taste test!
There’s nothing like “Lingonsylt” when you’re homesick, and it functions much like Ketchup, it goes with everything! Lingonberry preserve is a staple in Swedish households and added to breakfast oatmeal, hasbrowns, pancakes, liver patties and much more. In the US, you’ve likely encountered it at old faithful Ikea, accompanied with meatballs and cream sauce, sound familiar? Sometimes I just stop by Ikea for some tea-light candles, lingonberry, an occasional jar of pickled herring and tube of Kalles Kaviar... all items that calms that homesick feeling.
Most Americans are not familiar with the lingonberry. Lingonberries grow wild in Scandinavian forests and in Northern Canada. These wild berries flourish in the summer during the midnight sun. They are small firm berries with a slightly sweet and slightly sour flavor. Lingonberry Preserve is a traditional Scandinavian food with an exotic flavor.
Over the years, I’ve come to experiment with Lingonberry preserve. I needed that extra kick so I decided to take Lingonberries to the next level by adding Califonia Just Chili hot sauce and fresh grated ginger, it really works! I use it as a glaze over baked salmon, as a condiment to sweet potatoes and veggies, in my lingonberry cabbage slaw and much more.
I long to pick my own Lingonberries (you lucky Swedes) and make homemade preserve with natural organic ingredients, but for now (since the US department of agriculture wont like me filling up my suitcase with fresh picked berries) I settle with the Ikea or Felix kind.
2 dl Lingonberry preserve
about a teaspoon of Cali Just Chili hot sauce (or any other hot sauce)
2-3 tablespoons of fresh grated ginger
mix it all together!
I cut half of my humongous beet into tiny strips and baked them with sweet potatoes, lentils, red cabbage and Japanese pears at 360 F for about 25 minutes. When the beets started to get soft and ready I added a few handfuls of shredded jalapeno goat cheese, walnuts and heirloom tomatoes.
To finish off the dish I drizzled some Creme de Balsamico over the beets and served them with baked salmon cuts.
I was amazed when we found this gigantic organic beet at our local co-op in Ocean Beach this morning. It wasn’t even the biggest one they had to offer. Great find on a sunny Saturday morning!
Raspberry and white chocolate scones topped with a strawberry glaze.
Pukka organic herbal teas make me happy! Not only are they full of flavour and rich in therapeutic benefits, the packaging is so fun and creative. Pukka, translated from Hindi mean ‘genuine’ or, more colloquially, ‘top-quality’. Pukka use herbs from fair trade and sustainable sources.
Check out the Pukka Tea Room for all their delicious teas and Discover your Dosha by taking the dosha quiz!
Pukka’s headquarters are in Bristol, UK. All you Europeans should be able to find it in your local markets. Americans can visit your neighborhood Vitamin Shoppe, or their online store.
Lemon Pancakes drizzled with Vanilla Pomegranate cream, topped with quinoa puffs and lemon zest.
I added raw fiber to my lemon pancake batter (made with almond milk)
and put a fresh spin on an old traditional Swedish vanilla cream (vanilj kräm) by adding pomegranate powder. It felt more like summer than fall this morning; sweet and tart!
After a few errands needed to end the work week, the rest of the afternoon called for baking therapy and Vanilla Peach Cake Pops.
I made a dozen vanilla cupcakes and peach frosting, combined the two into cake balls and coated them in Wilton candy melts. Some called for a more tropical approach, organic unsweetened coconut flakes,
seems like it’s been a theme lately and some for the familiar fun ice cream sprinkles imported from ICA Solbo, Sweden.
Good to know fact; Candy Melts are vegan.
They were a big hit at a celebration with Friends.
Trader Joe’s Wake Up Blend in my wonderful coffee mug by Ulrika Brüderle, a perfect mix of an American favorite and a Swedish gem. It’s a beautiful Friday morning in San Diego!