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3 warm winter wonder soups to keep you warm, satisfied and healthy

When winter is coming, it’s nice to stay warm with a hot plate of soup. Soups can be very filling and satisfying and it’s an easy and delicious way to get your vegetables in. More so, soups are also easy to make, and very child friendly.

Sweet potato curry:

Serves 2 people

500g sweet potatoes

100g spinach

100g broccoli

0,8 cup / 2 dl edamame beans

1 onion

20g ginger

2 cloves of garlic

1 red chili

1 bunch of basil

1 cup / 2,5 dl veggie broth

1,5 tsp. curry powder

1 can of coconut milk light ( 13 oz / 4 dl)

The juice of one lime

How it’s done:

Chop the onion, garlic, chili and ginger. Sauté it for a few minutes in water with curry powder. Put in the vegetable broth and let it simmer while you cut the vegetables.

Chop the sweet potatoes, spinach and broccoli. Add it to the curry.

Then add the edamame beans, the coconut milk and the lime juice. Let the curry simmer for 25 minutes.

When it’s done, put in the basil leaves and give it a quick stir.

Season it with salt and pepper if you wish.

Broccoli soup with tofu bacon:

Serves 2 people

 

 

 

 

Soup:

1 broccoli

1 onion

2 cloves of garlic

20g ginger

2 potatoes

1 tsp. curry powder

3 cups vegetable broth

6,5 oz / 200 ml low-fat coconut milk.

The juice of half a lemon

Salt and pepper to taste

Tofu bacon:

100g tofu

3 tbsp. soy sauce

2 tbsp. water

½ tbsp. smoked paprika

How it’s done:

Preheat the oven to 225 C / 437 F. Press out the water from the tofu by wrapping it in a paper towel and press it until the paper has sucked the liquid from the tofu.

Make the “bacon” marinate by mixing soy sauce, water and smoked paprika in a bowl.

Cut the tofu into small pieces, and pour the marinade over the tofu and let it marinate for about 15 minutes.

Chop the onion, garlic and ginger. Sauté it in a pot with curry powder. Add the vegetables broth. Cut the broccoli into small pieces. Peel the potatoes and cut them as well.

Add the broccoli and potatoes to the soup and let it simmer for 20 minutes.

Put the marinated tofu in the oven for 20 minutes as well.

When the soup is done simmering, add coconut milk and lemon juice. et it simmer for another 5 minutes. Flavor it with salt and pepper and serve it with the tofu bacon on top.

Cauliflower soup with dill sauce and roasted hazelnuts

Serves 2 people

Soup: 

600g cauliflower

300g potatoes

1 onion

3 cloves of garlic

3 bay leaves

2 pinch of nugmeg

26 oz / 8 dl water

4 tbsp. lemon juice

6,5 oz / 2 dl. almond milk

20g hazelnuts

Salt and pepper to taste

Dill sauce:

30g spinach

3 bunches of dill

1 clove of garlic

1 tbs. lemon juice

20g black olives (Optional)

4 tbsp. water

How it´s done:

Peel the potatoes. Chop the cauliflower, potatoes, onion and garlic roughly.

Put it in a pot with water, then add nugmeg and bay leaves. Let it simmer for 20 minutes.

While the soup is simmering, make the dill sauce.

When the soup is done, blend all the ingredients.

Pour the almond milk and lemon juice into the soup. Season it with salt and pepper if you wish.

Chop the hazelnuts roughly and roast them on a pan.

Serve as shown on the picture.

I hope you enjoy the soups.

Love,

Katrine.

Join my Facebook group for guidance on how to eat a plant-based diet and be healthy on a plant-based diet with and abundance mindset by following this link:
 

If you like this recipe, please follow my Facebook page here, and my instagram @wholefoodswholeminds

3 simple but amazing smoothies to kickstart your healthy morning!

Smoothies are a great way to start the morning. It’s feels amazing to finish a large smoothie. They can be very filling, they are easy to make and easy to bring with you.

Greenie with mango and spinach

This is the one to pick if you want to sneak some extra greens into your diet. You get a beautiful color, a sweet taste and extra nutrition because of the spinach. Although the smoothie is sweet and delicious, it’s not nearly as sweet as a pure fruit smoothies because the greens balance it out. This smoothie is perfect if you prefer a less sweet taste.

Ingredients:

3 ripe bananas

100g frozen mango

1 handful of spinach

0,8 cup / 2 dl water (You can adjust the amount of water if you like it thinner or thicker than the recipe suggests)

How it’s done:

Blend all the ingredients in a blender until it’s completely smooth. Eat it right away or bring it with you.

Banana strawberry

This is a very classic combination, but still very delicious.

Ingredients:

3 ripe bananas

100g strawberries

0,8 cup / 2 dl water (You can adjust the amount of water if you like it thinner or thicker than the recipe suggests)

How it’s done:

Blend all the ingredients until you have a smooth consistency.

Yellow Exotic

Exotic fruit isn’t cheap all over the world, but luckily you can find them frozen almost anywhere. The combination of frozen and fresh fruit makes the temperature and consistency of the smoothie delicious.

Ingredients:

3 ripe bananas

100g frozen mango

The juice of 1 orange

0,6 cup / 1,5 dl coconut milk light

How it’s done:

Put the bananas and the mango in a blender. Add the orange juice and coconut milk. Blend it until it’s completely smooth.

I hope you enjoy these recipes.

Love,

Katrine.

Join my Facebook group for guidance on how to eat a plant-based diet and be healthy on a plant-based diet with and abundance mindset by following this link:
 

If you like this recipe, please follow my Facebook page here, and my instagram @wholefoodswholeminds

 

Peanutbutter / banana nice cream with chocolate and almond topping

This nice cream, like any other nice cream, is suitable for both breakfast and dessert. What’s not to love? Bananas are a great source of potassium which is important for muscle and nerve function.

The bananas have to be frozen before use. It’s a good idea to peel the ripe bananas and break them into smaller pieces and keep them in your freezer in whatever container you have at home. Then they are ready to use for nice cream whenever you are.

Ingredients:

3 frozen bananas

½ tsp. peanut butter

1,5 oz / ½ dl almond milk or water.

Topping:

1 sqaure (approximately 10g) of dark chocolate (70% cacao) (or cacao nibs if you prefer to keep it completely whole food plant-based)

Almonds

How it’s done:

Put the nice cream ingredients in a food processor and blend until it has a nice creamy ice cream consistency. Put the nice cream in a bowl. Chop the almonds and the chocolate and sprinkle it on top of the nice cream.

Love,

Katrine

Join my Facebook group for guidance on how to eat a plant-based diet and be healthy on a plant-based diet with and abundance mindset by following this link:
 

If you like this recipe, please follow my Facebook page here, and my instagram @wholefoodswholeminds

Greenie with mango and spinach

Green smoothies are a great way to incorporate more greens into your diet. When they are mixed with sweet fruit you hardly notice them at all. This even works with children.

Ingredients:

3 bananas

100g frozen mango

1 large handful of spinach

1 cup / 2,5 dl water

How it’s done: 

Blend all the ingredients. Feel free to use more or less water if you prefer it thicker or thinner.

Enjoy.

Love,

Katrine.

Join my Facebook group for guidance on how to eat a plant-based diet and be healthy on a plant-based diet with and abundance mindset by following this link:
 

 

If you like this recipe, please follow my Facebook page here, and my instagram @wholefoodswholeminds

Raw Lasagne

Raw food is so tasty.

I’ve noticed that I don’t feel like using salt in my raw food recipes at all, because the flavors are so rich.

Don’t get me wrong, I love cooked foods as well. But it’s my experience that when food is cooked, the flavors disappear, and then you add it again with salt (and other ingredients). But with raw food, the flavors are still intact.

I developed this recipe in the supermarked, when my boyfriend and I where grocery shopping. Friday is our lasagne-day with the boys, and since my boyfriend was eating strict raw food that week, I decided to join him and make a raw lasagne for both of us.

Try the recipe! It’s delicious !

Serves 3 people

Ingredients:

2 zucchinis sliced on a mandolin iron as the lasagne sheets.

Marinara:

2kg / 4,4 Ibs regular tomatoes.

1 small handful of fresh oregano

1 bunch of basil

1 bunch of parsley

1 clove of garlic

Pesto:

0,7 oz / 20g spinach

2 bunches of fresh basil

1 clove of garlic

1,75 oz / 50g pine nuts

The juice of half a lemon

“Cheese-sauce”:

2 zucchinis

2,1 oz / 60g raw almonds (Soak at least 2 hours in cold water before use)

2,5 oz / 70g pine nuts

2 tbsp. nutritional yeast (optional)

The juice of half a lemon

How it’s done:

Marinara:

Put the tomatoes, oregano, parsley and basil in a food processor. Press the garlic into the mix. Blend the marinara until it’s fluent but still chunky. Put the marinara in a sieve, and let it drain for 15 minutes while you make the rest of the filling.

Pesto:

Put the spinach, basil, garlic, pine nuts and lemon juice into a mini chopper. Chop the ingredients until you have a pesto consistency.

Cheese sauce:

Peel the zucchinis to avoid a green cheese sauce. Peel the soaked almonds, to avoid the brown color from the peel. Blend the zucchini with the pine nuts, almonds, nutritional yeast and lemon juice. Avoid using any water in the blender, as this will make the sauce too thin.

Assemble: 

Make a layer of zucchini sheets in the bottom. It’s a good idea to merge them together. Then assemble like this:

marinara, pesto, “cheese sauce”, zucchini sheets, marinara, pesto, “cheese sauce”, zucchini sheets, marinara and “cheese sauce”.

Enjoy.

Love,

Katrine.

Join my Facebook group for guidance on how to eat a plant-based diet and be healthy on a plant-based diet with and abundance mindset by following this link:
 

 

If you like this recipe, please follow my Facebook page here, and my instagram @wholefoodswholeminds