Healthy ginger, carrot and apple shot - recipe

As summer fades away and the rainy season sets in, the threat of seasonal sniffles looms. Feeling the telltale tickle in my nose, I decided to take preventive action against the impending cold by whipping up some ginger shots. Today's mixture featured a blend of apples, carrots, sweetened with a touch of honey - a gentle introduction to the world of immune-boosting shots. 

Ingredients:

1 carrot

2 apples

1 tbsp honey

Pinch of turmeric powder 

1 inch piece of fresh ginger

Juice of 1 lemon

water

Method:  1. Peel the ginger, carrot and apples, then toss them into a food processor along with the rest of the ingredients. Blend until smooth, resembling a velvety puree. You may need to pause occasionally to scrape down the sides. Add water as needed to achieve your desired consistency. 

2. Once everything is well blended, strain the thick juice through a fine mesh sieve. Here's the vibrant juice I obtained after straining. Chill the juice in a fridge until ready to enjoy.

3. Take a refreshing sip of your homemade ginger shot, embracing its invigorating kick. I found myself feeling refreshed and revitalized after each sip. I'll definitely be whipping up more shots for both myself and hubby in the days to come.

Enjoy!

Purslane tzatziki yogurt dip - allotment recipe

Purslane - finally, I've discovered the name of this vibrant green herb that brings so much flovour to our beloved Kurdish perpina yogurt dip. In Swedish, it goes by the name "portlak", it took me quite some time to find the name. I searched under terms like edible succulent, due to its resemblance to succulents.  

But, the mystery is solved! This peppery delight is known as purslane. While it may be considered a weed in some regions, here in Sweden, we cultivate it in our allotments and gardens. It's become a stable in our summer recipes, perfect for serving chilled alongside bread for dipping. And to preserve its freshness, I often freeze a portion to enjoy during the winter months. 

Ingredients:

1 onion

2 small cucumbers

2 tbsp chopped mint

2  cups of chopped purslane

garlic powder

dill

parsley

salt

Method:

1. Begin by chopping the onion, cucumber, and purslane, then combine them in a mixing bowl.

2. Season the mixture with garlic poweder, dill, parsley, and salt, adjusting to taste as needed. 

3. Serve your purslane dip as a flavourful side dish or alongside toasted bread for a simple and satisfying snack.

Enjoy!

Salmon baked with creme fraiche - recipe

We often enjoy rice with some kind of stew or curry at home because it's the kids favorite dish. 

However,it is also important to incorporate fish into our diets. My favorite way of enjoying fish is by baking it in the oven and serve it with boiled potatoes, which is what this recipe will focus on. Baking salmon fish with a delightful creme fraiche sauce. 

Ingredients:
4 salmon fillet
1 container of creme fraiche
6-7 boiled potatoes
steamed vegetables
cherry tomatoes
herbes de Provence
paprika powder
salt and pepper

Method:

1. Place the salmon fillets in an ovenproof dish. Mix the creme fraiche with the herbs and spices, and pour the mixture over the fillets. Add halved cherry tomatoes on top. Bake in the oven at 200 degrees for about 30-40 minutes, or until the fish is cooked through and golden.

2. Serve the baked salmon with boiled potatoes and steamed vegetables such as broccoli, carrots, and cauliflower. Enjoy this flavorful and nutritious meal!

Enjoy!

My Guacamole Obsession - Recipe

During my last pregnancy, if there's one craving I couldn't resist, it's guacamole. I found myself indulging in it several evenings a week—it became my ultimate go-to snack, both for me and my hubby. 

Whip it up easily once the kids were asleep, and there's nothing quite like serving it chilled with crispy tortilla chips.

When it comes to recipes like guacamole, I always tend to put my own twist to it. Here's my take on this classic favorite. 

Ingredients:

2 ripe avocados

2 tomatoes

1 tbsp chopped parsley

1 tbsp Greek yogurt

1 tbsp coriander powder

1 tsp cumin

1 tsp paprika powder

1 tsp garlic powder

1 mild green chilli

lemon juice

salt and pepper

Method:

Chop up the tomatoes and parsley, then add them to a bowl. Scoop out the avocado and lightly mash it with a fork in the same bowl. Add lemon juice to prevent browning. Mix well and add the yogurt, along with seasoning to taste.

Chill the mixture in the fridge for 15 minutes, then serve it with tortilla chips.

Enjoy!

Sautéed chard and sugar beet leaves with eggs - allotment recipes

As I strive for a healthier lifestyle, I've been making conscious efforts to cut back on unhealthy eating habits and reduce my meat consumption. One way I'm achieving this is by incorporation more greens from our allotment into my meals. Today, I'm sharing a recipe that holds a special place in my heart - it's one my mum used to prepare for us during leisurely Saturday breakfasts at home. This dish is a staple of Kurdish breakfast cuisine and brings back fond memories of family gatherings around the table. 

 

This recipe is wonderfully straightforward, making it ideal for any time of the day. In fact, it served as my dinner tonight. I used chard and sugar beet leaves, along with onions harvested from my allotment. The flavour truly shines when you opt  for organically grown vegetables, elevating the taste to a whole new level. 

While chard and sugar beet leaves are my greens of choice for this recipe, spinach serves as a worthy substitute when these aren't readily available. 

Ingredients:

chard leaves and stalks

sugar beet leaves and stalks

1 onion

3-4 eggs

salt and pepper

paprika and curry powder

oil

 Method:
1. Begin by chopping the onion and the leaf stalks. In a frying pan, heat a few tablespoons of oil over medium heat and sauté the chopped onion and stalks until they are soft and golden. Add the chopped leaves to the pan and season generously with salt, pepper, paprika, and curry powder.

2. Once everything is well-cooked and seasoned, crack the eggs into the pan and mix them with the vegetables. Taste and adjust the seasoning if necessary.

3. When the eggs are fully cooked, serve the dish with flatbread for a hearty meal. Alternatively, enjoy it on its own. You'll find yourself making this dish time and time again—it's a delightful and unique twist on the classic omelette. The mild, almost sweet taste of the chard adds a lovely flavor dimension without any bitterness. 

Enjoy!