If you’re anything like me you..

1. Are obsessed with breakfast 
2. Love a good ’ol smoothie 
3. Have experiences any of the following unwanted things after downing one of said morning blends..

• You’re extremely hungry only 1 hour after because let’s face it, even if the meal looked pretty with all that fruit and sweet toppings, it wasn’t loaded with things that keep you full for very long.

• After what usually are very frozen smoothie bowls, you felt like your digestive system took a trip to the arctic and totally shut down.

• Your blood sugar levels went soaring and then, 30 minutes later, crashed at your feet and your hormone system wasn’t very happy about the trip.

Does any of these ring a bell? If so, here are some good news: I have found a way to enjoy a really delicious, good looking and good for you creamy smoothie bowl that checks off zero of the things on the list. Instead, it keeps me full until lunch and my digestive system enjoys the lack of freezer chock. Also, it keeps my blood sugar + hormones stabil and happy (and let’s face it, they run the show so keeping those levels sane are everything).

We’ve had versions of this Veggie Loaded Smoothie DREAM ever since spring when I no longer felt like bowls of Powerful Porridge Mix. I’ve tweaked the measurements ever since, and while it’s been perfect for months, I haven’t had a moment to shoot and write this between kids, Wildlyh home building and workstuff. But finally! Now! TIME TO REVOLUTIONIZE YO BREAKFAST!  

Fun & Fabulous Facts

Have you already scrolled through the list of ingredients for this smoothie and feel a bit put off by the list of veggies included? DON’T FRET! Yes, in all-caps. The frozen vegetables are in perfect balance to each other and the other ingredients, which makes the end-result oh-so tasty. While these bowls does not in any way taste like a smoothie loaded with frozen banana or mango, it has sweet notes of berries, tangy hits of lemon and an overall creamy, deliciousness. To me and my taste-testers it’s perfect and I hope you’ll bring it into your routine as well.

A breakfast packed with fiber, antioxidants and awesome fats from the chia, flax, coconut, frozen vegetables and (optional) superfoods. WHY NO FRUIT?

It sure isn’t because fruit is bad or anything. To me, fruit is the most beautiful thing. However, it is because I need to keep full for a long time (breastfeeding + active living = hungry all the time) and I notice a huge difference when I up my level of fats, fiber and protein in my meals. My blood sugar levels stays balanced and I am way saner when I take good care of my hormones (who loves more fat and less sugar kicks). That in turn just makes life so much easier for me (and for anyone who meets me.. ;) 

With the long-lasting sense of satisfaction that this breakfast gives, and without the need to look for snacks only an hour after breakfast I notice a difference in the way I approach my days. Because my blood sugar doesn’t rollar coaster away I feel strong and centered which in turn let’s me focus on the things I’m meant to focus on. All the YAY’s! I can’t wait to hear how you’ll feel if you invite this morning (or lunch/snack/dinner) boost!

So.. steamed + frozen vegetables in smoothies?! Steaming and freezing vegetables for smoothies have been a routine for a long time in our household and people often wonder why I steam them first. It’s simply because it makes it so much easier on the digestive system and I highly recommend trying it out. If you are all for the raw stuff, go right ahead and skip the steaming. A freezer stocked with steamed + frozen veggies like zucchini, butternut squash, sweet potato, cauliflower and peas makes it easier to throw together tasty blends for the whole family that are loaded with good stuff.  If you’re curious about other favorite combinations let me know in the comments below! Noteworthy: my older kiddo (4yrs) only accepts this with some blended in frozen banana/more berries while my 1.5 year old happily gobbles it down.

°° Major shout-out to Alisa Vitti of The Woman Code which is an incredible resource for taking care of your hormone system, cycle syncing and feeling great. I’ve read this book so many times over the last years. Also big high-fives to Lee Tilghman of Lee From America and Jeannette Ogden of Shut The Kale Up for inspiring me to up my smoothie game.°°

Veggie Loaded Smoothie Bowl

This fruit-free, protein-, fiber- and good fat-loaded breakfast bowl is the bomb! Pair it with your favorite toppings like granola (pictured is my grain-free Granola Gravel), nut butter, berries, cacao nibs and coconut chips in the morning. It will keep your energy-levels happy, you’ll stay full for a long time and you’ll be ready for any adventures. Stock your freezer with frozen vegetables, and tomorrow morning you’ll be ready to blend.

Taste & Texture: Creamy with an almost yoghurt-y feel to it. Thick without being frozen. Use plant milk as liquid if you want a ’rounder’ flavor. I usually go for 50/50 milk/water. Add a couple of slices of frozen banana if you are unsure about the amount of vegetables (it IS already sweet though).

Prep options: Are you a Sunday batch person? If so, prepare 5 glass jars of: chia, flax, coconut, optional superfoods, vanilla, stevia and the liquid. Shake well to combine and then refrigerate. In the morning, add the content of one jar into the blender and then add the frozen vegetables, berries, avocado, lemon (+ optional greens). Blend.

Add-in options: My go-to’s for this are either my Nordic Superfood Mix or spirulina and wheat grass. It’s up to you to add a couple of your favorite adaptogens/ superfoods or not. Maca, Camu Camu, Chlorella, Rosehip, Cordyceps, Chaga, Rhodiola, all of them work! I often also add a big handful of kind-tasting leafy greens like spinach, romaine, matche lettuce or such. This fruit-free blend is NOT a good place for kale which is too harsh-tasting. 

1 serving

1 tbsp chia seeds
1 tbsp flax seeds
1 tbsp coconut butter (or 2 tbsp unsweetened shredded coconut)
3/4 cup plant based milk or water
1/4 fresh avocado
1/2 lemon, the juice
1/2 cup frozen berries (I love blueberries, black currants, lingonberry and raspberry. Why not mix?!)
1/2 cup steamed + frozen cauliflower
1/2 cup steamed + frozen zucchini
1/4 cup steamed + frozen butternut squash or sweet potato
1 pinch green stevia (or your favorite natural stevia concentrate), optional but good
1 pinch pure vanilla, optional but good
1/2 tsp spirulina (or your superfood of choice)
1/2 tsp wheat grass (or your superfood of choice)

1. Preferably soak the flax and chia overnight in the liquid. If you forget, a 5 min morning soak is better than none.
2. Add all ingredients to a high speed blender and blend until super smooth and thick. 
3. Pour into your favorite bowl, smooth out the surface with the backside of a spoon and add your favorite toppings. Dig in!

Sheesh, thanks for sticking with me through this loaded post! I know many of you have waited for this one and I really wanted to do a full on guide. I hope you like it and find it super useful!

All the SUMMER LOVIN’ and thick, creamy breakfast super bowls to ya! (<3 Let us all take a peek at your creations by using the #earthsprout hashtag on Instagram <3)

Elenore

SparaSpara

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I keep slipping into thinking that I’m superhuman at times. That I can – all at once – be present with my kids, feel like the juicy, inspired woman I am at my core, juggle 5 awesome projects, stay in (at least decent) touch with friends and family, and every-freaking-thing else in between.

When a couple of months back, Fabian needed to increase his weekly time at work (we’ve pretty much done 50/50 at home with the babes/at work, this past year) I freaked out a little at first but then felt incredibly at ease. It all made me realize that I had tripped into that super-human mode again and that it was time to re-evaluate. Since I’m such an A type of go-go-go person (ironically with a slight touch of lazy) this slipping seem to happen to me every 1.5 years or so.

These past years have been such an epically fun whirlwind work-wise and now I’m managing to focus even better on fewer projects and it feels good. I had to turn down a few things that I truly wish I could have driven and you may have noticed the decrease (mildly put) in blogging. But if I’m meant to have fun and be of service to this world for a little longer than 28 years, I’ve gotta learn to simplify. Can you relate?

To top off those prevailing work things (our soon-to-launch food concept in Malmö to name one!) as cliché as it sounds, our kids are never going to be this little again and we’re building our dream home. AND TODAY I’M LAUNCHING THE BUILDING PROCESS SITE. Yeah, it’s that exciting.

Although it’s a true love of mine and will be forever, it’s never been only been about the sharing of plant-passionate recipes. It was always about the whole picture. The wildly fun, fab and real life with a green-ish spin. And so..

..I’m buzzing with excitement as I finally get to welcome you to: THE WILDLYH HOME. The place for green-ish building in a modern, busy lifestyle and the place where I’ll document our building process.

I have some sensationally thrilling things and recipes happening here on Earthsprout this summer so watch this space and in the meantime, let’s build a home, shall we?!

A note on these Tricolore Puff Treats

Because we hang out on the land all the time these days, it’s more essential than ever to pack good snacks. And, they have to be easy to make. These are on the treat-y side of the snack scale but with ingrediens that the whole family can enjoy. Caspian and Fabians favorite is the Raw Chocolate one, Avalons is the Miso Caramel and my favorite (right now) is the Creamy Matcha. It’s the perfect treat to have in the fridge for unexpected guests of all ages, and of course when those sudden cravings for a little somethin’ somethin’, happen. 

We always have popped quinoa at home because it makes everything from bars, raw balls, mueslis, granolas, smoothie bowls and desserts taste just a little better. They give whatever it is you’re eating a tasty push nutrition-wise and no one will complain about the slight caramel-y notes of popcorn. Let me tell you, complete protein has never tasted better than these Quinoa Puff Treats. 

I do not pop the quinoa myself since I found the process a bit disheartening (50% popped, 50% burned). Popped amaranth (which this recipe also calls for) is much easier to make at home in a hot skillet. Just don’t sweat it if you feel pressed for time. Store-bought puffs work like a charm.  

To this day I have no idea where the timely cookie cutter came from. The day before I had this photoshoot scheduled, I found it in a drawer in our kitchen. So.. thanks Universe. 

Tricolore Quinoa Puff Treats

Do you need something sweet, salty and exciting really fast? These cookies are the answer to your prayers. Filled to the brim with good-for-you-ness from the popped quinoa and amaranth, healthy fats, probiotics (the miso!), antioxidants (the matcha and raw chocolate!) ..and the list goes on. Chose one of the three flavors (or make them all!), stir the ingredients together, spread out, refrigerate and cut. Easy Peasy Puff. Your spring picnic treats are ready to go-go! A note on the cacao butter: If you can’t get a hold of it, it’s fine to use only coconut oil but the cookies will be more sensitive to heat and just a little less tasty.

Raw Chocolate
1 cup quinoa puffs
1/3 cup amaranth puffs (alternatively use more quinoa puffs. Millet puffs works too)
1/3 heaping cup raw cacao powder
4 tbsp cacao butter, melted
3 tbsp virgin coconut oil
2 tbsp nut butter of your choice
1 tbsp date syrup (you can use any liquid sweetener but the date + chocolate marries well)
1/4 tsp pure vanilla powder
pinch of quality salt

1. Gently melt the cacao butter and coconut oil in a waterbath (if your coconut oil is very smooth and liquid-y already there is no need to melt it). Measure and add both oils to a large mixing bowl. Add all other ingredients and blend well with a spatula. 
2. Line a tray / baking dish / mold of any sort with baking paper.
3. Add puffed chocolate mixture into the dish and press with the backside of a spoon ensuring that the mixture get’s pressed together tightly. 
4. Let rest in the fridge until set, about 5 minutes. Cut into squares with a sharp knife or use fun cookie cutters. Store in the fridge

Creamy Matcha
1 cup puffs (I did a mix of amaranth and quinoa puffs)
1/3 cup coconut flakes
3 tbsp coconut cream (scooped out from the solid top layer of a can of coconut milk that’s been refrigerated overnight)
4 tbsp cacao butter, melted
3 tbsp coconut oil
1/2 tsp matcha (a powdered green tea)
1 tbsp raw honey (you can use any liquid sweetener but the honey + matcha marries well)
1/4 tsp vanilla
pinch of quality salt

1. Gently melt the cacao butter and coconut oil in a waterbath (if your coconut oil is very smooth and liquid-y already there is no need to melt it). Measure and add both oils to a large mixing bowl. Add all other ingredients and blend well with a spatula. 
2. Line a tray / baking dish / mold of any sort with baking paper.
3. Add puffed chocolate mixture into the dish and press with the backside of a spoon ensuring that the mixture get’s pressed together tightly. 
4. Let rest in the fridge until set, about 5 minutes. Cut into squares with a sharp knife or use fun cookie cutters. Store in the fridge

Miso Caramel
1 cup quinoa puffs
1/3 cup sesame seeds, unhulled
4 tbsp cacao butter, melted
3 tbsp virgin coconut oil, melted
3 tsp light miso paste
3 tbsp nut butter of your choice
1 tbsp quality maple syrup (you can use any liquid sweetener but the maple + miso marries well)
1/4 tsp pure vanilla powder

1. Gently melt the cacao butter and coconut oil in a waterbath (if your coconut oil is very smooth and liquid-y already there is no need to melt it). Measure and add both oils to a large mixing bowl. Add all other ingredients and blend well with a spatula. 
2. Line a tray / baking dish / mold of any sort with baking paper.
3. Add puffed chocolate mixture into the dish and press with the backside of a spoon ensuring that the mixture get’s pressed together tightly. 
4. Let rest in the fridge until set, about 5 minutes. Cut into squares with a sharp knife or use fun cookie cutters. Store in the fridge

Come hang with me on our land! The Wildlyh Home is loaded with exciting things this launch week and there is so much more to come.

I am truly so grateful for you incredible kindness and rocking support on the crazy journey. With all the love /Elenore

The post Tricolore Quinoa Puff Treats + Launching The Wildlyh Home Blog! appeared first on .

Isn’t it all around in the world right now?!

The need for the next step. New ways. An anxious longing, a deep urge. Like, the things we’ve been working for have to come to fruition. And we’re the ones to make it happen.

I see this in my life, in my friends lives and we see it in politics. It’s time to up our game and take action. 2017 is an explosive year. Way more action-oriented than the past few. Are you feeling this way too?

When it comes to the food scene so much has changed since I started my Greenylicious kitchen journey back in 2009. Even in tiny Sweden, major chefs and restaurants are taking the next step in terms of vegan + vegetarian food which is so incredibly rad (and, ahem FINALLY!).

I feel like it’s time to leave the beaten tracks here on Earthsprout too so today I’m sharing about something that still is next level for many (including myself!). Historically, it’s something that have been on our plates since pretty much forever and it has truly interesting things to offer in terms of nutrition, versatility and flavor.

I am of course talking about sea vegetables. Friends, it’s time to eat our sea greens!

Now for some fun & fabulous news! Me and my very cool pals (seaweed harvesters!) at Catxalot have decided to join forces and bring you a full day event with all things sea-yum. There will be hands on harvesting, exploring the possibilities of the various kinds of algae, how to incorporate them in basic vegan/vegetarian recipes (so you’ll actually use them!) and why they are so friggin’ good for both us and the planet. We’ll touch upon so much goodness during this epic day by the sea and you’ll leave loaded with fresh, next-level inspiration.

The location is Catxalot’s gorgeous spot in Havsstenssund and the class/workshops/cooking event during the day will be held in Swedish. I know this rules many out of the picture both location- and language-wise but I’m never one to leave any of you empty-handed. This is why I’m sharing an epic and very approachable recipe from Ocean Greens, the absolutely amazing book that my dear friend Lisette Kreischer has co-written.

Lisette is a deeply impressive woman, bringing so much lasting positive change to this earth with her work with vegan food, herbs and sea vegetables. Honestly, I have never come across a better, more inspired and inspiring book covering sea vegetables like her book does. It appeals to both the foodie, the organic gardener and the design/photo-nerd in me and I am sure it will blow your minds as well.

Caring for yourself and this planet has never been more tasty. Hit this link and move on up to the next level. I challenge you. It’s time. Ocean Greens – Explore the World of Edible Sea Weed and Sea Vegetables.

Not sure seaweed is for you? Did you try a crazy spirulina smoothie and got put off for eternity? I promise you this; I’ll step up and give more practical tips and tricks on how to use seaweed, where to find good suppliers and most of all, how to make them damn tasty. Feel free to add your suggestions for seaweed-y topics and/or questions in the comments below!

So to start off this week in a next-level (+ so delish) way, here’s a spin on one of the amazing recipes in Lisettes book. I think you guys will love this bowl.

Nordic Dashi Bowl

A slightly adapted recipe from Ocean Greens by Lisette Kreischer & Marcel Schuttelaar

I love making a pot of this nordic dashi, straining it and have broth for the week, ready to go in the fridge. It’s divine unstrained too (remove the kombu algae though) with a few add-ins like the suggestions below. With the ramps/wild garlic and the sprouts, this is a minimalistic spring bowl but it can easily follow the seasons. Traditional dashi broth is made with dried shiitake mushrooms but since those aren’t local to Sweden I opted for dried porcini instead. I dare say that, to me, the result was even tastier..

Broth
2 tbsp sesame oil
3 shallot onions, sliced
1,5 inch (4 cm) fresh ginger, minced
3 garlic cloves, minced
2 carrots, cut into 1 cm cubes
8 cups (2 l) water
1.75 ounces (50 g) dried porcini
0.7 ounces (20 g) dried kombu strips (I used Swedish kombu from Catxalot)
3 tbsp dark miso paste
2 tsp tamari

1. Gently heat sesame oil in a large pot and sauté the onions until golden brown, about 5 minutes. Add the ginger, garlic, and carrots. Sauté for about 5 minutes. Add 4 cups of water and the dried mushrooms and cook for about 30 minutes over low heat. Allow to simmer with the pot partially covered. After 30 minutes, add the kombu and cook over low heat for another 30 minutes.

2. When the broth is done, remove the kombu. Mix several tablespoons of hot soup in with the miso to make a paste and then add it to the soup. Add a dash of tamari to the broth. (in small amounts while tasting carefully!)

3. Strain all of the the soup through a cheesecloth-lined sieve and squeeze well. Make sure to collect all of the liquid. Now you have a nordic dashi! Store in an airtight glass container in the fridge for 6-7 days. Alternatively, only remove the kombu and eat as a complete soup with add-in’s of your choice

Spring add-in’s, per bowl
A handfull of fresh sprouts
A small handfull of ramps/ wild garlic
Pieces of toasted nori sheet
I added a sprinkle of Nordic Umami Mix from Catxalot but a few tbsp of toasted sesame seeds will do the trick too!

Seaweed is without a shadow of a doubt a big part of the future of food so let’s hop on the train now!

Join me in July for a full day of all things sea greens (more about the event + how to book your spot HERE) ..and order THIS book!

See you in the Instaverse, friends!

°° Elenore °°

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Hi guys! I’m alive! (waiving wildly) and I’m FINALLY here with THE Rye Sourdough Bread. That only took what, 4 years or so? I’m so psyched to bake this together with YOU! Soo..

There is no doubt this Greenylicious path I’m on has it’s roots in a myriad of intricate and clever mysteries, as do all of our strange and genius paths. However, I do know that my fierce interest in hanging out in the kitchen began when holding a bubbly little jar of weird-smelling gunk. A sourdough starter.

I took that jar all over. Traveling, working, baking, kneading, tweaking, learning and reading SO MANY SOURDOUGH BLOGS (seriously, the explosion of sourdough bread was wild, do you guys remember?). 8 years later, I still have that same culture of bacteria. It has survived years of neglect here and there, and it still ensures that the dreamy smell of freshly baked bread doesn’t only happen in my daydreams and fave bakery.

Few things beats it. Opening up the oven, letting the hot loaf cool down and slicing up that first piece. Y’all feeling it? This recipe below gets a million bonus points for the super low maintenance process that only requires a kitchen scale and a spoon. Yup, you heard me. No kneading and no heavy-as-hell machine, just barely 5 (times two) minutes of your time. The process is super flexible too. You can get it done in 24 hours OR totally forget about the starter dough and pick up the baking some 6-12 hours later. It will be slightly more sour but totally amazing.

This recipe has been my go-to for years and it’s the optimal base for fun topping experiments. Now you, get some of that wierd-smelling gunk (aka a sourdough starter aka new best friend) and get baking. THE Rye Sourdough Bread awaits.

..It’s hard work but someone has got to keep the #avocadotoast hashtag alive. We can do it, amiright?! 

PS. Friends, I know that making sourdough bread can feel like a somewhat daunting project to take on, but get this: THE Rye Sourdough Bread is crazy low maintenance. Honestly, it’s a bit ridiculous how easy it is considering the dreamy outcome. I’ve collected some frequently asked questions I often get around baking this bread and answered them for you below. So if you have a burning question, chances are you can find my answer to it last in this post 

PPS. The toppings in the pictures (all vegan!) are exclusive recipes from one of my past events. Interested in coming to a Greenylicious events? Subscribe to the newsletter and be the first one to know about dates for 2017!

Fun & Fabulous Facts

– Why Sourdough is (really damn) Sensational

There are many reasons as to why this loaf taste like utter bread perfection AND is seriously good for you. Why? One; The organic steel-cut rye, stoneground whole rye flour and whole sunflower seeds which is basically all this bread is made of. The other reason is:

The Sourdough process. This is the original way to bake bread, in which you use the naturally occurring bacteria in the air, water and pretty much anything and everything to ferment a mixture of flour and water. This bubbly mixture is your sourdough starter which you keep refrigerated. When you want to bake bread, a small amount of the sourdough starter is added to fresh flour and water and the powerful bacteria in the starter will ’eat’ all this new food, spreading through the whole dough, fermenting it in some 6-24 hours depending on what you are making. There are a thousand different ways to approach this process but the basic step is this. Add sourdough to fresh flour & water, let ferment, bake.

So.. Is sourdough bread healthier? In short. Yes. Why? Well let’s make one thing clear first. We are now talking about REAL sourdough bread. A slow fermented mixture of basically only flour and water. No additives/sugar/yeast or anything along those lines at all. We are NOT talking about the supermarket versions where sourdough powder is added to regular quick yeasted bread for the extra tangy flavor. When whole grains, ground grains (flour) and water is fermented using sourdough starter many amazing things happen like…

Absorbing Nutrients
The phytic acid in the grains get neutralized during the fermentation process which (just as when you soak nuts/seeds/grains for eating) makes the bread more easily digested and nutrients more bioavailable. Also, since the phytic acid is gone it will not bind to and strip your body of important minerals. If you feast on a what looks like a really healthy whole grain bread made with quick yeast, the phytic acid is still present in the grain. This means that you will not get the benefit of the nutrients locked up inside those grains and digesting all that phytic acid will in fact bind to + rob you of some of the minerals in your body. Boo! Sourdough bread for the win!

Blood Sugar
Another cool thing about naturally fermenting bread is that it ends up lower on the glycemic index scale. Eating a slice of an all-wheat sourdough bread doesn’t cause as much of a rise in blood sugar / as high of an insulin response than an all-wheat, quick yeasted bread. Since, from a health perspective, we aim to keep blood sugar and insulin levels as calm and close to normal as possible this is really good news. It seems that the fermentation process alters the starch in the grain and our bodies end up digesting it slower than we would yeasted bread and that is what’s making this difference. Stabile blood sugar, happy, centered us!

The Transformation of Gluten
Even though most sourdough bread is made of gluten grains, it is less irritable for the gut than regular yeasted bread due to a number of different reasons. Sourdough Lactobacilli (the strain of bacteria in sourdough) can modify the bits of gliadin and glutenin protein that are toxic to some people and even lessen the total amount of gluten in the end product. The beneficial bacteria from the fermentation also helps (which studies suggest can actually survive the heating process and actually give the bread probiotic properties). Some people who are coeliac or sensitive to gluten might be able to enjoy some (real) sourdough bread without health issues. This is more likely if the bread is made of rye, which has less gluten in itself than wheat has. Meaning: THE Rye Sourdough Bread below is super friendly!

Health Conscious AND Eating Bread..?
Today, many either never eat bread or they eat bread and feel crazy bad about it afterwards (been there). I think looking at bread in a new light is the way to go. Think of it as a source of great pleasure, experimentation, an array of nutrients and even history. In my mind it’s not a great idea to ban certain food groups (in this case carbs) that are essential to our wellbeing so why not instead go for the high quality stuff that actually are good for us? Like slow fermented, organic, stone ground flour based sourdough bread. It may sound fancy and sure, artisinal sourdough bread at a bakery is pricy compared to the white packaged fluff (”bread”) in supermarkets but with this recipe at hand, your wallet can take a chill pill. Making this at home is not pricy. Plus, the whole process is beyond gratifying and you WILL want to high-five yourself (and you should) after taking that first bite. I’m not saying ’base all your meals on bread’ but I am saying ’go enjoy the truly good stuff AND feel great about it’.

THE Rye Sourdough Bread

[Read entire recipe before beginning the baking process]. This is THE Rye Sourdough for your fun toast creations! I am not an experienced baker but still this recipe never fails. There’s no weird caramel coloring/ lots of sweetener (very common in whole grain rye loaves), it’s naturally leavened with only sourdough (no yeast) and it’s super good for you. You’ll end up with two loaves. I usually cut up one of the loaves and store air-tight in the freezer. When you’re out of the fresh bread, fetch a slice from the freezer and toast. A bonus with sourdough bread is that it stays fresh for a long time and it freezes well too. Store the fresh loaf in either a paper bag, a bio bag or in bee’s wrap for 6 days. You need 4 tbsp of sourdough starter to make this bread. Either ferment your own from scratch, get some from a friend or ask at a bakery. Some supermarkets sell packaged sourdough starter. If you’re using that, add two extra tbsp of starter. Use organic ingredients for the best result and find stoneground whole rye flour if you can. It makes all the difference in texture, taste and nutrition.

Special tools you need: A kitchen scale, 2 loaf pans
Makes two loaves

Starter Dough
4 tbsp sourdough starter (mine is based on rye but if you have one based on wheat, use it)
1 1/3 cup water
1 1/4 cup wholegrain rye flour (preferably stoneground)

1. Add all ingredients to a bowl, mix well, cover with clean tea towel and let sit in room temperature away from windows for 8-24 hours (I start the process either in the evening and let ferment overnight OR in the morning and let ferment until evening). If you let it ferment beyond 8 hours, I recommend putting it in the fridge. It’s not necessary but you will get a slightly more sour end-result if you leave it in room temperature. Up to you!

Main Dough
The Starter, 430-460 g (recipe above)
250 g wholegrain rye flour (preferably stoneground)
400 g steel-cut rye 
300 g sunflower seeds
600 g water
2 tsp high quality salt
1 1/2 tsp honey/maple syrup/rice syrup (boosts fermentation and balances flavor)

1. Add all ingredients to a large mixing bowl (not plastic) and mix well with a wooden spoon or the like. Cover with a tea towel and let sit in an undisturbed place for 12-24 hours. I usually do this overnight.
2. Get two loaf pans, either silicone pans or regular ones laced with baking paper. I have gotten away with lightly oiling the loaf pans when I was out of baking paper but it’s kind of taking a chance since the dough might stick. Divide the dough into the two pans, cover and let sit for 15-60 minutes. Even 5 minutes is fine but the longer you let them sit (tops 1 hour though) the more they’ll rise once in the oven. This step is purely for aesthetics. 
3. Preheat the oven to 260°C / 500°F. Put one baking sheet in the middle of the oven and one baking sheet at the very bottom of the oven. 
4. Just before adding the pans to the oven, make a shallow cut with a sharp knife along the top of each loaf and sprinkle with some extra rye flour. Also prepare a glass with 3/4 cup really cold water. 
5. Add baking pans to the middle of the oven and quickly empty the glass of water onto the baking sheet at the bottom of the oven. After 10 minutes, open the oven door slightly and keep it opened until the temperature goes down to 175°C / 350°F. Close oven door and bake for 50 minutes. The bread should sound hollow if you remove it from the pan and tap it’s bottom. If not, bake for an additional 10 minutes without the pan.  
6. Remove bread from pans and put on a cooling rack. Wait at least 45 minutes before cutting. Enjoy with toppings of choice!

Q&A

How do I get a sourdough starter?
You can make one on your own, using only water and flour (the naturally occurring lactobacillus in the air will start the fermentation process). It takes about a week and can be done in your kitchen. A quicker way is either getting a couple of tablespoons from someone who already has a starter, asking for some at a sourdough bakery or buying a starter at a well-stocked supermarket. 

Can I make this bread even if I’m a total baking novice?
Yes you can! All you need are the ingredients, a bowl, a kitchen scale, a spoon, two loaf pans and two times 5 minutes during the process of 24 hours. Oh, and an oven. That last thing comes in really handy.

Can I eat this bread if I’m sensitive to gluten?
Many people can tolerate some rye even though they are sensitive to gluten (myself included). The fact that it’s a solely sourdough based bread (no yeast) also makes it more easily digested and not as harsh on the gut/intestines.

Can I eat this bread if I’m coeliac?
There is gluten in rye (less than in wheat) but still, some with coeliac disease have found that they can enjoy some real sourdough bread without a reaction. It’s unusual but can happen. Go slow and be gentle.

Can I make a gluten free sourdough bread?
Sure you can! Google it and find a way/ingredients that suit you.

Why are the measurements in grams and not in cups?
1 cup of a certain kind of flour can actually weigh more or less than another kind. Not to mention, even cup measurements vary in size. When getting into sourdough baking it’s a good idea to use a kitchen scale to get as precise as possible.

Any other questions? Add a comment below and I’ll get back to you asap. My hopes are that you’ll all get to slice into a loaf of THE Rye Sourdough Bread so I’m here for you guys, every step of the way! /Elenore

Oh! and join the hashtag action on Instagram! #THEryesourdoughbread because It’s an epic #avocadotoast community!

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A healthy green juice to start my morning..? Um NO thank you. I don’t know about you but all I want is a cup of cosy herbal chai, frothy plant based lattes, tonics, infusions and other warm concoctions. Mornings are now really chilly, rubber boots are muddy and my hands wouldn’t mind being glued to a gigantic cup of something warm pretty much twenty four seven.

Caspian is at his outdoor kindergarten a couple of hours a day, 4 days a week and heading out the door is now a huge rain-gear mess complete with both laughter and sweat. I get back home just in time for Avalons nap and once he’s snoozing it’s super latte time! These Herbal Coffee Super Lattes have totally been taking over my Instagram lately but for a good reason. They taste incredible and they are a perfect base that I can boost with medicinal herbs, superfoods and adaptogens (which I SO need with these two wildlings in my life). Essentially they are like a huge grounding hug but with powers to elevate. Since I’m finding myself craving something a little bit more substantial than a cup of tea after that morning excursion, these lattes are perfect.

Having small routines that give me a breather and boosts inspiration -that somehow works as a reset- that’s where it’s at. May it be a quick walk in nature, some deep breaths ..or a silky, smooth, sexy’n frothy latte. I can promise that this babe is gonna give your winter days that extra little somethin’ somethin’.

BY THE WAY. Get a milk frother, it will change your life. With a milk frother you simply add the spices/superfoods/herbs of your choice directly to the milk before frothing it + pouring it over the herbal coffee. It’s genius. Seriously. It’s one of my best kitchen hacks at the moment ’cuz lattes, golden milks, tonics, hot chocolates in a jiffy = a way more sane me.

Fun & Fabulous Facts

– Herbal coffee, say what now?

Well first of all, you coffee lovers out there – no, I’m not claiming it’s like coffee. Herbal coffee will never BE coffee since there are no coffee beans in it. It’s simply a glorious mix of herbs and spices (among other things) that with it’s deep, roasted aroma slightly resembles the taste of coffee. Faux coffee have been a thing forever and there are many examples of herbs and grains that have been roasted, brewed and enjoyed as actual coffee. If you have tons of time on your hand you could most likely make your own blend but if you don’t feel like diving into that, there are some good brands out there. I’ve tried many different kinds and I’m not sponsored to say this but because you are going to ask, I’m currently loving Teeccino. When you are on the hunt for herbal coffee you want to look for brands that are organic (or to an as high percentage as as possible) with no added preservatives or difficult-to-pronounce ingredients.

I really love the taste of good quality coffee and I’ll have a small cup a couple of times a year if I’m i the mood but I’m not a big fan of what that concentrated caffeine does to me. I get shaky, feel super weird and since I’m well aware that I need to support my endocrine system and adrenal health as much as I can, herbal coffee is perfect for me (and countless others who needs to cut back on those cups of joe). One very straightforward positive thing about switching (at least some of your coffee cups) to herbal coffee is that these lattes in the pictures here actually comes with so much great-for-you nutrients and you can customize the added adaptogens/spices to support your current life/health/goals. Regular coffee I dare say, isn’t really that bad ass.

If you are interested in diving further into the caffeine/health discussion I recommend reading these two article by my gorgeous friend Lauren over at The Holy Kale and the ever so brilliant Kris Carr. Does Coffee Cause Infertility and Is Coffee Bad For You?. There are many sides of the story and in the end, as with all things, we just have to find what suits us best.

How to use herbal coffee

In a latte or a cup of ’coffee’: All brands are different. Some will suggest stirring 1 tsp into your cup of hot water and the coffee itself will dissolve. Other brands, like the one I use leaves coffee grounds. I usually add my herbal coffee mix to a tea pot, pour over hot water and let it sit for 10 minutes then pour though a strainer into my cup. I then compost the coffee grounds and save leftover coffee in a glass bottle in the fridge for the following day(s). It will last for a week if you choose to make a bigger batch.

In baking or the like: An addition of herbal coffee (the dry mix) in cinnamon buns, waffle batter, raw ice cream, spiced dessert-y smoothie is incredible. Play around and use it where you would regular coffee in cooking or uncooking.

Herbal Coffee Super Lattes

Roasted, delicious ’coffee’ with none of the caffeine and with added nutrients from both the herbal coffee blend and the added (of your choosing) spices, herbs, superfoods or adaptogens. Below are 4 of my favorite ways to spice & spike my herbal coffee latte to upgrade it to a wildly delicious health tonic. You can skip the addition part altogether if you want a really basic latte with just a dash of cinnamon.

1 serving
1/2 cup strong herbal coffee (brewed according to instructions on package)
1/2 cup plant based milk

Note: If you are into sweetening your coffee, feel free. I personally think the milk & herbal coffee gets it sweet enough.

1. Brew your herbal coffee. This can be done with a Chemex, in a tea pot, in a pot on the stove or whatever you have on hand. Even in a ’regular’ coffee maker. If using a pot or tea pot you simple our the coffee through a strainer after 10 minutes.
   2. Pour 1/2 cup of coffee into your favorite cup (save any leftover coffee in the fridge for later use). Compost or discard the herbal ’coffee grounds’
   3. Heat up your milk (either in a milk frother or on the stove). Add spices / superfoods towards the end. Wisk to work up a foam if you’re doing this in a pot on the stove.

What makes this latte so super?

4 versions that boost the base

Cinnamon / Cardamom
Add 1/4 tsp each of cinnamon and cardamom when heating your milk

Pumpkin Spice
Add 1/2 tsp fresh pumpkin spice when heating your milk (2 tbsp of pumpkin puree is also amazing here)

Chocolate Vanilla
Add 1/2 tsp raw chocolate, 1/2 tsp maca and a pinch pure ground vanilla bean when heating your milk.

Mushroom Medicine
Add 1/4 tsp each of reishi, cordyceps and chaga powder when heating your milk

So will you try one of these creations? ..Or are you already a badass herbal coffee magician? Tell us all about it in the comments below! Then, grab a superboosted cuppa, wrap your hands around it and take a big breath. Do something good today. Make this NOW matter. It’s up to us.

Let us take a peek into that yum-moment of yours by sharing a pic on Instagram with the hashtag #earthsprout

All the Love, Elenore

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Fresh tomatoes in October? Really? I don’t know about where you live but here in the very south of Sweden the shift from late summer to full blown fall came incredibly fast. One day me and the kids were running around semi-dressed and the next I wondered why I didn’t have a proper winter jacket around (seriously!).

So when me and Karoline, my darling co-veggie monster (with whom I developed + host our tv-show) had an event at a beautiful tomato greenhouse two weeks back it was still pretty much summer. We developed this recipe because we wanted to showcase a quick (15min!), delicious, uncomplicated vegan meal that people in the audience could take to their heart in an instant and that used tomatoes in a fun way. Sometimes it’s so easy to get caught up and make really elaborate recipes that requires both speciality ingredients and lots of time in the kitchen. Just like life! Simplifying is often where it’s at and this recipe shows just that.

Karoline is the best and grounding me and when I spin off like that in life and work. When I worry or overanalyze, she pulls me back to a grounded way of thinking (or recipe developing) Countless of times have I come off the phone with her feeling like she said just the words I needed to hear in that moment. While we are very different, her and I on workmode are unstoppable and our never-failing telepathic river of ideas are super convenient. 

Life right now is BIG, beautiful and require moments of grounding. I’m having so much fun putting on lots of events and sharing this Greenylicious groove with so many of you on Green Food Market in Malmö (see more below). We just started our house-building journey and broke ground by digging our water well. Caspian turned three the other week and family life is full of love and very intense. On a personal level there are so much going on and while I navigate these waters, figuring out my next move (and working with the time that I have) I’m keeping things short and sweet here. Ideas are disco dancing, thoughts are buzzing ..I should probably call Karoline. She’ll most likely make sense of it all in 5-ish seconds. 

By the way! Our show is currently traveling the world and this weekend it’s hanging out in Cannes at the tv-show festival (probably sharing unforgettable moments with big-shots like Game of Thrones and Homeland as we speak ;). So rad!

To you and your weekend, take a big-ass breath and hold your hands around a warming cuppa and relax for a second. See what’s around you in this moment. See what’s good. See what things have come to life by your loving attention and care. Own it and let that smile (I know it’s there) spread across your face. When you get hungry, dinner is only 15 minutes away with these bowls. Happy Saturday!

 Semi-warm Herbed Quinoa Bowls

Is it Italian? Moroccan? Who knows! It’s delicious! Loaded with filling and nurturing ingredients that go together so well. These bowls are super quick to make and it’s a great idea to make a double batch for future lunches. Perfect as either main or as a side. Texture & flavor-wise this recipe is a dream. Crunchy and creamy. Unexpected and familiar. Try it and hopefully love it.

Quinoa
1 cup quinoa
2 cups water

1. Rinse quinoa thoroughly under lukewarm water in a colander. Bring the 2 cups of water to a boil in a saucepan, add the quinoa. Cook until done (about 13 minutes) on medium heat. While cooking prepare the tomato sauce and the marinated fennel.

Tomato Sauce
4 small yellow onions
3 garlic cloves
2 large hands cocktails tomatoes
1/2 quality salt
1 fresh chili, use dried if that’s what you have
1 tsp coconut oil or ghee for cooking

1. Halve and slice onions into half-moons. Add oil to a frying pan over medium heat and add onions to the pan once oil is hot. While frying onions, halve cocktail tomatoes lengthwise, slice chili finely (check how spicy it is before adding an entire one). Now add minced garlic to the onions, stir and then add tomatoes and chili. Sprinkle over quality salt and cook for 10 minutes. Stir every now and then.

Marinated Fennel
1 medium fennel
1/2 lemon, the juice
salt & pepper
1 tsp virgin olive oil (sesame oil is divine here so use if you have it)

1. Slice 1 medium fennel very thinly on a mandolin slicer or with a very sharp knife. Add to a bowl and squeeze over the lemon, season with salt and pepper and finish off with a drizzle of virgin olive oil. Set aside.

To serve
1 cup roughly chopped fresh parsley
1 cup roughly chopped fresh cilantro
1/3 cup roughly chopped fresh mint
1/3 cup gently toasted almonds
1/3 cup roughly cut kalamata olives, optional

Assemble
Add Quinoa to a large bowl and on top of it add the tomato sauce, fennel and chopped herbs. Toss to coat quinoa in tomato sauce and herbs. Finish off with almonds, olives (optional) and a sprinkling of flaky sea salt. Serve in smaller bowls and enjoy!


I love hanging out with you on Instagram + Insta Stories! Come say hi + follow along on other Greenylicious adventures! 

Have a fantastic weekend and remember to zoom in the full moon <3

Elenore

Ps. Below are two of the past events I’ve held and also my next Cooking Event (Monday) all about innovative and simple root recipes! Everything Info + Booking at Green Matmarknad

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Plum Frangipane.

Ever since I heard the name I haven’t really been able to let it go. Pluuum Frangipane. Doesn’t it just sound kind of sexy?! I feel like I want to play smooth french tunes in the kitchen while creating this now apparently somewhat saucy tart (was it the full moon?!), totally ignoring the fact that the floor is covered in toys and that there are avocado and turmeric stains all over that cute waist-high lil’ apron.

So sure, it might not have been a perfect setting in that way but totally perfect in another. Caspian was very exited to all of a sudden get a cake and ice cream-picnic and Avalon was crawling around, happily investigating (+ tasting) leaves.. It got gloriously messy and that’s really what life is. It’s all about our point of view and this was not very sexy but however, it was definitely 100% sensuous.

I’ve been thinking a lot about sensuality the past weeks, realizing that it’s vey much my preferred way of living. That diving deep, connected, inspired, loving, using all senses-way of life. It has nothing to do with sexuality. To me, sensuality is tapping into the senses instead of buzzing around in the constant mind-chatter. Can you relate or what does the term mean to you? It is to lean in instead of future tripping or history hopping. It’s a connected life. A juicy life. And in the end, that is kind of sexy. Just like a Plum Frangipane.

Fun & Fabulous Facts

– Green home dreams come true!

Here’s a fun and fabulous fact that has absolutely nothing to do with the frangipane itself. We’re building a Greenylicious Home! We are now the incredibly, wildly psyched owners of our dream land. It’ has been a long process of paperwork, intense planning, meetings and waiting since we embarked on this journey 1.5 years ago. It’s an absolutely gorgeous 12 acres that we cannot wait to be living on/with. As you can probably imagine, ideas are running wild and the red thread running through it all is of course that the materials/systems that we use are as kind for the earth and for the family as possible (luckily those two go hand in hand) and ohhh the future garden! We’ve been working like crazy with this project and our time have been filled with blueprints, sketches, inspiration boards, meetings, endless research and dreams. That and our two babes  ..and work. I am so ridiculously excited to finally be sharing this all with you! Taking action for a greener planet goes far beyond being plant-passionate in our kitchen and for as long as I can remember building a green home has been one of my biggest visions. 

I will be sharing this process here on Earthsprout on a separate page because to me it has never been just about the food. The Greenylicious Lifestyle is the whole picture. I hope you’ll want to join us on this adventure of building A Greenylicious Home. A natural home using sustainable materials and systems that take good care of both us and planet Earth. As inspiration, out of curiosity or just to see some of the crazy :) and as a bonus, it’s going to be one darn good-looking house. Here we gooo! HERE is a little sneak-peek showing part of the land.

Plum Frangipane

Now that branches are heavy with gorgeous plums of all sorts this is THE treat. I roast the plums first which creates sort of a jam situation. It’s my way of packing even more plums into the tart. This Frangipane is vegan, gluten free and uses wholesome ingredients that are actually great for us. Serve as is or with a scoop of ice cream (I made a quick frozen banana/coconut cream/vanilla ice cream). Have fun baking!

8-10 small slices

550g / 4 large handfulls pitted plums
1 cup almonds
1/2 cup coconut flour
1/2 cup oat or buckwheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 cup coconut sugar (granulated coconut nectar)
1/4 cup coconut oil, I used cooking, not virgin
1/2 cup plant-based milk
1 lemon (medium), zest & juice
1-2 bitter almonds or 1-2 drops bitter almond extract.
pinch quality salt

1. Preheat oven to 150° C | 302° F
2. Pit & halve plums, adding them to a lined baking sheet, cut sides up. Roast for 30 minutes. Make the dough below while plums are roasting
3. Add almonds to a food processor and blend into a flour. Now add all other dry ingredients to the food processor and blend. Lastly add lemon juice + zest, oil and milk and blend into a sticky paste-like dough.
4. Rise heat to 175° C | 347° F
5. Smear/drizzle a teaspoon worth of coconut oil into a cast iron pan (or baking dish of choice). Pour Frangipane mixture into the pan and spread out evenly with a spatula. 
6. Add roasted plums to the pan, gently pressing them into the dough and bake for 20 minutes in the middle of the oven. Serve as is or with cream/ice cream/vanilla sauce.

I am holding cooking classes and morning magic sessions in Malmö! The first event was last week and we had the best time. A wonderful group of participants, wildly delicious recipes (Breakfast themed), heaps of inspiration and sweet goodiebags. Next theme is Superboosted Morning Drinks. For full lineup, info and booking visit my event page. Me and Karoline (with whom I am hosting the tv-show) are doing a cooking demo / event on Saturday if you’re anywhere nearby.

See you in the Insta-verse

All love, Elenore

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Is Connection our Holy Grail?

You know how the dad in ’My Big Fat Greek Wedding’ is always tracing words back to their (seemingly) greek root? This week I’ve been totally like him although I’m not tracing things back to their greek roots (nor am I putting Windex on anything). I am tracing everything back to our urge for connectedness. I have a hunch that our longing to feel connected is at the steering wheel behind what we say, what we think and what we do. Basically, how we react or respond to this world in our everyday lives.

Think about it. The overwhelming joy when we meet a new person and really hit it off. Connection. When we have those moments of real, true bonding with a lover or friend. Connection. How we search for common traits in other people (style/favorite reads/travel spots/politics/parenthood etc) we’re looking for, that’s right – connection. You know how when something feels a bit off in a relationship, we tune in, read the other person and try to find common ground because we yearn to feel that gorgeous connectedness again? All seasons of Sex and The City, anyone?! A fun reflection of the importance of connection between both friends and lovers. The joy when someone you admire responds to your comment on social media?! We can even take fashion as an example of an urge for collective connection. Or why Apple is so successful! Sports are one of those examples too. 

(As you can see, I’m totally that greek dad).

When we feel connected to each other we are lifting one another and ourselves to new heights, and ..we all love that high.

I’d say that the core of our yearning for connectedness is our (often unconcious) longing for a pure state of Love. Of bliss. Of divine inspiration. The remembrance that we are One. Connection is what breaks old barriers. It’s what brings us to our next level and what takes us to a higher frequency.

I could end here but mark my surprise when this happened..

Fabian had the boys for the evening and I drove off to ’Ales Stenar’ (an ancient formation of stones on a hilltop by the ocean) to watch the sunset. As I walked around for a bit before settling down by one of the huge stones, I thought, ’So why do I feel least alone when I am by myself?’. I had been riffing on connectedness in my thoughts and journal for a few days. Had I been all wrong? I even got a little judge-y. ”How can I even think that?! Dancing and laughing in the sunlit kitchen with my whole family, now that’s connection. Right?!” Then it dawned on me. When I am ’just me’ and in nature, I connect to this planet, to this universe, to Love all on my own. In an instant I’m on that high we usually experience with other like-minded people. Just like that I am tuned in, tapped in, turned on and it is so powerful. 

Wherever we go we are searching for connectedness, we are looking for our tribe and I love that but when we go out in nature – open to fully see – we are HOME and THAT blows my mind every time.  

Hey! Please let us know when you feel the most connected in the comments below! Are you resonating with these reflections? It would be so awesome to get a little peek into your gorgeous thoughts!

You reading this must also mean that something here makes you feel connected in some way. May it be to inspiration, to the prospect of a good meal (or in this case, ice cream) or to this beautiful Greenylicious tribe. Whatever it is and whatever your path. I adore you. 

Fun & Fabulous Facts

– This rockin’ book!

Fellow Scandi bloggers, Virpi and Tuulia sent over their gorgeous kind ice cream baby ”N’Ice Cream” as a gift some months ago and I gotta say, it’s been one delish summer.. To share here, I decided on one of the more fall-y recipes as the seasons are beginning to shift. On the day of the photoshoot, while the cinnamon covered bananas where roasting in the oven, a thunderstorm came over us, and you guys it was total cosy perfection.

When the book arrived I kept it by our dinner table for the first few days to have it within reach as much as possible. There is just something about ice cream.. (not to mention the dangerously mouth-watering pictures). If you’re like, ’well, it’s just ice cream, I don’t need and entire book about it’ I say, Get ”N’Ice Cream” because it’s super innovative yet with easy-to-make recipes and full of fresh spark. Though I’ve yet to try all of my bookmarked recipes I’ve already got a few new tricks under my belt thanks to these talented ladies. Like pouring ice cream mixture into ice cube molds which I can then pop into the blender when ever I feel like a treat. Instant ice cream that doesn’t rely on only frozen bananas? Genius! Below a little recipe preview into the tasty gorgeousness of the book. A food-related road to that Holy Grail Mama Earth-connection ;)

Roasted Banana Cacao Nib Ice Cream & Oat Thins from N’Ice Cream

It’s the fist time I’ve roasted bananas to use in an actual recipe and it’s the beginning of a beautiful relationship. My slightly adapted version of Virpi and Tuulia’s recipe uses a little less milk, an added Tonka bean (the ice cream is also super delicious without it so don’t fret if you can’t get a hold of one) and oat thins, date syrup and coconut chips to serve, because.. Toppings!

Serves 6

Ice cream
5 very ripe bananas
2 teaspoons Ceylon cinnamon
½ cup full-fat coconut milk
½ cups unsweetened plant based milk
1/4 tsp pure ground vanilla / 1 tsp vanilla extract
1 Tonka bean (so delicious but can be optional)
½ cup raw cacao nibs or crushed raw chocolate

To serve (optional)
drizzle of date syrup/maple syrup/honey
coconut chips
cacao nibs
oat thins, recipe below
sliced bananas

Preheat the oven to 350°F/175°C. Line a baking sheet with parchment paper and set aside.

Slice the bananas into 1-inch/2–3-cm pieces and spread them on the prepared baking sheet. Sprinkle the bananas with the cinnamon. Bake for 30 minutes until the bananas are brown and soft. Remove from the oven and let cool completely, 40 minutes.

Combine the bananas, coconut milk, plant based milk of choice, and vanilla in a blender and blend until smooth. Taste, and add more cinnamon or a splash of sweetener, if desired. Add the cacao nibs and stir with a spoon.

With an ice cream maker:
Pour the mixture into an ice cream maker and prepare according to the manufacturer’s instructions. Serve immediately or transfer to a freezer-safe container, cover, and freeze until ready to serve. Let the ice cream thaw for 10 to 15 minutes. Scoop ice cream into bowls and serve with suggested toppings.

Without an ice cream maker:
Pour the ice cream mixture into a freezer-safe bowl and freeze for about 4 hours, mixing well every 30 minutes. Scoop ice cream into bowls and serve with suggested toppings.

Oat Thins
3/4 cup rolled oats
1/2 cup oat flour
1/4 extra virgin coconut oil, melted
2 tbsp maple syrup, or other sweetener
1/4 cup oat milk or other plant-based milk
pinch sea salt

Preheat oven to 400°F / 200°C.
Line a baking sheet with parchment paper and set aside.

Mix all cookie ingredients in a big bowl. The dough should be quite sticky. Drop the dough onto the prepared baking sheet, creating 12 cookies in total. Flatten with the backside of a spoon until they are as thin as possible. Bake for 10-15 min or until golden. Keep a close eye towards the end not to burn them. Remove from baking sheet and let cool.

Cheers to bowls full of fingerlickin’ delicious and healthy ice cream. And to connection, the home of Love. 

So let’s connect! Let your rambles flow below, I’ll be here (and on Instagram!) 

#Mamaearthrocks ;)

Ps. Is anyone headed to Vegomässan in Stockholm on Saturday? I’ll be on stage at 4.30 pm cooking up a storm with Karoline – Come by and say hi!

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Wohoo! Hey friends! I’m back from my summer internet break ..and I brought pizza! To me, pizza and summer goes hand in hand. In our area of Sweden there are a couple of really rad pizza spots in the middle of nowhere who serves the most epic creations, and summers simply aren’t complete without at least 1 …2, 3, 4 visits. To smell the fiery oven in action, get into the delicious leisurely feeling of the whole place (with two mini’s, haha) and explore the surrounding gardens. Simple sunny luxury at it’s best. 

With a toddler who’s getting more and more into the ’I don’t like that’-phase the experiments of sneaking in more veggies in his meals quickly turned into something really ’effing good. I was inspired by the feeling of both ease and ’special occasion’ that serving pizza has to it as I begun developing this Sneaky Veggie Pizza Blanco (I’ll get into the component specifics in the Fun & Fabulous Facts below). There have been A LOT of tweaking (it’s PIZZA we’re dealing with after all) and I’ll tell you, no complaining whatsoever have been heard. When I nailed the recipe a couple of weeks back – just in time to let all the late summer produce show off it’s #plantsaresexy on top of it – I did some internal YEAH’s as Caspian gobbled down piece after piece. (Internal because I didn’t want him to start second-guessing the epic pizza situation).

So roll up your sleeves and throw some flour into the air. We’ll end peak summer with a bang.

Fun & Fabulous Facts

– What’s with the vegetable pizza bases?

If you haven’t heard about, seen or tried any sneaky vegetable pizza bases these last years, chances are you’re either living under a rock or deep in the Himalayas. As health consciousness expands so does the use of vegetables and especially the use of vegetables in comfort classics, like pizza.  I’ve done the whole ’only cauliflower pizza’ but to me, those 80% cauliflower pizza bases aren’t pizza bases anymore. They are more like yellowy limp pancakes piled with pizza fixings. When I make pizza I want to be able to eat it slice by slice without worrying about it breaking or crumbling. In my mind, pizza shouldn’t require cutlery or delicate mooves. It’s meant to be a little rough and tough. A slice it up and stuff your face kinda meal. 

This is why, when deciding to create a pizza base that made Caspian eat more vegetables I knew I needed to get it very right. It has a whole head of cauliflower, yes. But it also relies on buckwheat flour/rice flour and brilliant flavorings to turn it into a base that is crisp, slices up easily, fully tastes like bread and can hold any and all toppings you like.

So to sum things up this is a pizza base with all the qualities we want but with the health benefits of the extra nutrients and fiber from the cauliflower. While I’m so not one to shy away from a really awesome ’real’ pizza every now and then, It’s neat to have a recipe at hand that checks off the requirements of even being a weekly guest in our kitchen. 

Sneaky Pizza Blanco

Base is partially made with cauliflower to add fiber and nutrients. The result fully tastes like bread and slices up without a hitch. The nutritional yeast adds both a rich cheesy flavor and great vitamins + minerals, don’t skip it. I like to prepare two heads of cauliflower while I’m at it and put one of the mixed, all liquid removed-ones in the freezer. Pizza night = easy breezy. 50/50 rice- & buckwheat flour is my favorite as the rice flour adds some crunch and the buckwheat is all around awesome taste and health-wise. An all buckwheat-base is less crisp and all rice-base is less flavorful. Feel free to explore!

The artichoke cream has a boost of white beans to make just a few slices be more filling (and delish!). You might end up with leftover cream depending on how much you like to add to the pizza. Use it as a hummus/spread/dip. If you want to go for the classic tomato sauce instead I can tell you that it’s just as perfect. 

Serves 2 adults and one kiddo. For 3 adults and possible bonus of leftovers, make two bases.

Base
1 medium head cauliflower, anywhere in the range of 460-510g
1/2 cup buckwheat flour
1/2 cup rice flour
1/4 cup nutritional yeast
1 tsp dried thyme
1 tsp dried oregano
1 tsp quality salt
1 tbsp chia seeds + 4 tbsp water
1 tbsp tamari
[possibly 1/2-1 tbsp extra water if using a small cauliflower]

1. Preheat oven to 175°C | 347°F
2. Stir together the chia seeds and the 4 tbsp of water. Let sit and swell while preparing the cauliflower.
3. Remove greens from cauliflower (save for soups/stews!) and cut/break the head into medium pieces. Rinse and add pieces to a food processor. Blend into a fine flour-like mix. 
4. Add cauliflower ’flour’ to a nutmilk bag or a thin piece of cloth and squeeze out as much liquid as you can. This is a very important step that takes 2 minutes so just surrender to the process and squeeze away! Discard water 
5. Now add the cauliflower flour to a large bowl with the rest of the ingredients, including chia mixture. Mix and work into a ball. If the dough isn’t coming together at all you’ve probably used a very small cauliflower. Just add 1/2-1 tbsp water. 
6. Line a baking sheet, sprinkle with some flour and press dough into a large round, dip your fingers into flour every now and then for best result. The base is tastiest when it’s so thin it almost covers the entire pan. 
7. Bake in the middle of the oven for 12 minutes, remove and flip base over to the other side. Bake for an additional 4-5 minutes. Remove base from oven and add artichoke cream (I usually have 1/4-1/3 cup leftover). Arrange thin slices of pear and zucchini on top of the cream, finish off with some fresh thyme and bake for 5 minutes under the burner. Remove, drizzle with a little bit of honey for extra yum and enjoy! 

Artichoke cream
1 jar artichoke hearts (not jar of artichoke bases)
1/2 heaping cup white beans, from a can is fine!
3 tbsp virgin olive oil
1/2 tsp quality salt
1 garlic clove
a little freshly ground black pepper

1. Rinse beans and artichokes. Add all ingredients to a bowl and blend with a hand blender. Done! Note that you might end up with leftover cream depending on how much you like to add to the pizza. Use it as a hummus/spread/dip.

Toppings
1/2 medium zucchini, sliced paper thin
1/3 large pear, sliced paper thin
some fresh thyme
1 tsp honey
salt + pepper to taste

I am truly grateful and so darn happy that you are here. Like for real. Just so you know. Now go make pizza!

°Elenore°

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I’m thinking, should I refrain from going all ’Friday Friday, gotta get down on Friday..’? I guess not. So.. Happy Friday party people!

Fabians off work and we’re hanging out by the beach for a few days, soaking up that ocean breeze and playing with our boys. It’s my father in-law’s summer house, the one we lived in for 2 years before moving out last June and it’s odd and also comforting being back ”home”.

Being here makes me think of the saying ”Your home is where your heart is”. It says so much but notice the little hidden twist. Our true home is within ourselves. Within our hearts. Within our love. That’s ”where our heart is”. Certain places will always call to us and make us feel nurtured or inspired. True, they can even make us feel ”home” but I believe that’s because we’re then on a spot where our heart feels free and at ease. Wherever we are, we need to strive to plant ourselves in environments where our souls can be wide open and absolutely nuttily joyous. By the way, that could totally just mean going for walks, spending time doing something creative or hugging a loved one.

We sure have had some crazy living arrangements over the last years and I know we will get to land on a spot of our own soon. The most important thing though, is centering in love and feel right at home wherever I am. At least, you know.. almost all the time. #imhumantoo

App Summer Sale + Giveaway

Anyway, I’m a little bit distracted writing this because the ’Java Shake w Maca & Strawberry’ in the pictures is so good it makes my brain go for imaginary trips to the kitchen again and again. This recipe is a riff on the Java Smoothie in my app 30 Raw Breakfasts and it’s just such a treat (with all of the health benefits too!).

I am a hard-core breakfast enthusiast. Always have been, always will be. I know not everyone feels this way so as an effort to spread delicious and inspired morning meals I developed and launched the 30 Raw Breakfast app a couple of years back. It’s filled with app-exclusive recipes and I use it often because I need to infuse my plate with fresh ideas too. All the recipes are super easy to make (10-ish minutes or less) plus most of them can be prepared beforehand and they are all superheroes in the nutrition department.

Summer feels like the perfect time to up our breakfast game and I want everyone to feel amazing in the mornings (makes for way better days too) so I had a strike of genius that resulted it this APP SUMMER FRIGGIN’ SALE! We dumped the price to 2 dollars, added a refreshing new summer recipe and some new features (so for everyone that already has it, go update!). I’m also giving away 10 apps, for free. Because, love.

How to enjoy the app NOW: Find the app on app store HERE. The Summer Sale continues until next Friday, July 16th. Go!

How to enter giveaway: Leave a comment below this post with your fave breakfast spot and dream breakfast company (I’m nosy) and I’ll randomly pick 10(!) winners on Wednesday (July 14th). Share the word!

Java Shake w Maca & Strawberry

A riff on the Java Smoothie in my 30 Raw Breakfast app, this delicious and great-for-you dessert/snack/breakfast is all you need this summer. Really easy to prepare, pretty darn sensuous to devour and leaves you on such a high (on the good stuff). That’s why I named it Java Shake. No need for caffein in this one. 

1-2 servings

Strawberry Chia layer
2 handfuls fresh strawberries
2 tbsp chia seeds (I used white chia seeds because I wanted them to just look like strawberry seeds but you can use whichever color)

1. Rinse and pick through strawberries and add to a bowl along with the chia seeds. Blend with a hand blender until smooth. Let sit for at least 10 minutes (or overnight) Add to a bowl/glass.

Java Shake layer
1/2 cup water + 1 cup for soaking
3 tbsp sesame seeds
1 large banana, peeled and frozen in pieces
1/4 large avocado, peeled and pitted
1/4 tsp maca powder (I like this one)
1 tsp carob powder 
1.5 tsp raw or roasted cacao powder, unsweetened
4-6 cardamom seeds or 1/4 tsp ground cardamom
1/4 tsp pure ground vanilla
1 date, pitted (optional)

1. Add sesame seeds to the 1 cup of water and let soak for at least 3 hours or overnight. Rinse thoroughly and add to a blender (preferably a high-speed blender). You can skip this step but soaking will be better health-wise. If you skip soaking, then rinse the sesame seeds very thoroughly in warm water before using. 
2. Add all other ingredient to the blender and blend away until thick and silky smooth. Add to the bowl/glass of strawberry chia mix. 

Topping
1+ tsp cacao nibs
3+ fresh strawberries
3 tbsp whipped coconut cream 
To make coconut whip: 1 can of full fat coconut milk, refrigerated overnight, solid top layer scooped out. Blend half of the solid layer with 1/2 tsp honey or maple syrup and a touch of pure ground vanilla using a hand blender or a hand wisk until soft). Store leftover (?) coconut whipped cream in airtight container in the fridge for 3 days. Use leftover coconut cream and coconut milk in cooking/smoothies/soups.

Now go grab a 30 Raw Breakfast app of your own (+ share the word, friends!) ..and look forward to the weeeekend breakfasts!

I’d love to see your app morning adventures! Use #30raw & #earthsprout hashtags on Instagram!

°°Elenore°°

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