Healthy ginger, carrot and apple shot - recipe

Now that the summer is over, it has been raining nonstop and we are already getting infected by colds. I can feel in my nose that the cold is just about to begin. Although by now it is too late not get the cold, I have decided to make some ginger shots to prevent getting ill. Today I made one using apples and carrots. It was very juicy and sweet as I added honey. I thought lets begin easy with these shots.

Ingredients:

1 carrot

2 apples

1 tbsp honey

Pinch of turmeric powder 

1 inch fresh ginger

1 lemon juice

water

Method:

1. Peel the ginger, carrot and apples. Put them in a food processor with rest of the ingredients and blend until it looks like baby puree. You will need to stop few times to scrape down the sides. Add water to taste to make it more watery and to make it easy for the next step.

2. Once everything is finely blended, pour the thick juice through a fine mesh strainer. This is how much juice I got afterwards. Put the juice in a fridge.

3. Enjoy a nice ginger shot with a bit of a kick. I did feel much better afterwards. Will most likely continue make more shots for me and hubby.

Enjoy!

Purslane tzatziki yogurt dip - allotment recipe

Purslane! I finally found the name of this green plant that we use in our delicious Kurdish perpina yogurt dip. The Swedish name is portlak. It took me ages to find the name; I used search words such as "edible succulent," as they resemble succulents.

Anyways, I now know that the name of this deliciously peppery plant is purslane. In some places, it is considered a weed, but not in Sweden. Here, we grow it in our allotments or garden. So, here's another allotment recipe that we have been using non-stop during summers, as it is lovely to serve chilled with bread for dipping. I also save some for the winter by freezing it after I chop it up.

Ingredients:

1onion

2 small cucumbers

2 tbsp chopped mint

2  cups of chopped purslane

garlic powder

dill

parsley

salt

Method:

1. Chop the onion, cucumber and purslane and mix in a bowl.

2. Add the seasoning to taste and see if anything is missing, then add more.

3. Serve it as a side dish, or simply with toasted bread.

Enjoy!

Salmon baked with creme fraiche - recipe

We often enjoy rice with some kid 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!

Sauteed chard and sugar beet leaves with eggs - allotment recipes

I am trying to eat more healthy and cutting down on many bad food habits as well as cutting down on meat. So I am trying to use up a lot of the greens we get from the allotment. This is a recipe that is very dear to me as it was given to me by my mum. She used to make this dish for us during our long Saturday breakfasts at home. It is a very common Kurdish breakfast dish. 

 

The recipe is very basic and easy to make. Yet it fills you up and can be made any time during the day. In fact, it was my dinner today. I used chard and sugar beet leaves as well as onions from my allotment. The taste is so much better when you use organically grown vegetables. I am starting to incorporate more and more from the allotment. We grow many different greens and vegetables. I am hoping to increase the number of vegetables next year.  If we don't get hold of chard or sugar beet leaves, we generally use spinach leaves in this recipe.

Ingredients:

chard leaves and stalks

sugar beet leaves and stalks

1 onion

3-4 eggs

salt and pepper

paprika and curry powder

 Method:
1. Chop the onion and the leave stalks. Fry them with a few tbsp of oil on medium heat until soft and golden. Add the chopped leaves and season well.

2. Once everything is fried well, add the eggs and mix. Taste and see if more seasoning is needed.

3. Once everything is well cooked serve it with flat bread. Or just eat as is. You will definitely make it many times. It is a very nice and different option to the everyday omelette. The chard taste is mild and almost sweet, not bitter at all.

Enjoy!