Prepping for #tacotuesday🌮 Can you guess the secret ingredient of our best #tortilla recipe?
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🍠Sweet Potato Tortillas
makes about 7 breads
3 sweet potatoes
4-5 dl spelt flour
1 tsp salt
Set oven to 200’C. Prick holes into the potatoes and roast for 45 min-1 hour or until completely cooked through. Let cool a bit.
Remove skin from potatoes and place in a bowl. Mash them together with the salt. Add the spelt flour, little by little, and work it in. Use your hands or a spatula. When you have a workable dough, divide it into 7-8 pieces. On a floured surface, roll out to ~3mm thin tortilla breads. Add more flour as needed.
Toast the tortilla bread in a dry, hot pan on both sides until it’s got a bit of color. Place under a clean kitchen towel and spray with a little water. Repeat with the rest of the dough, removing any excess flour in the pan between rounds.
Serve the warm tortillas with fillings of choice. ¡Buen provecho!
It’s #cleanoutyourrefrigeratorday so we’re emptying the storage and using up all our treasures💚 Frozen #greenpeas and #edamame beans, some canned white beans and the last of the baby spinach🍃Add a little glazed tofu and dinner is served. #bettereating #betterliving #nofoodwaste
Green #Hummus Bowl with Maple Glazed #Tofu
makes one big bowl
2 cups frozen green peas
400 g cannellini beans or small white beans
50 g fresh spinach
3 tbsp #oliveoil
1 #lemon, juice🍋
1 clove garlic, minced
salt & pepper
water
250 g firm tofu
2 tbsp #tamari
3/4 tbsp maple syrup
1 tsp #sriracha
black pepper
oil to cook in
Thaw the peas and add to a food processor along with the rest of the hummus ingredients, except water. Mix until you have a chunky hummus. Add water to desired consistency. Season to taste with salt & pepper.
Cut tofu into cubes. Heat about 2-3 tbsp oil in a skillet. Add the tofu and cook on high heat until browned on all side. Remove from the heat.
Whisk together tamari, maple syrup, sriracha and pepper. Add to the still hot skillet with tofu and fold to combine, letting it cook on after heating until the tofu is sufficiently covered with glaze.
Transfer the hummus to a serving bowl. Add the tofu on top and decorate with a handful of spinach leaves.
Serve with pita bread or as a side dish to any cooked grains, roasted vegetables etc!
It’s #hummmmmus time! This round we’re swapping chickpeas for white beans and adding butternut pumpkin for an extra explosion of flavor💥 Recipe can be found below!
Spicy Pumpkin Hummus
serves 6-8
550 g roasted #butternut pumpkin
400 g (1 can) white beans of choice
2-3 lime, juice
1 #garlic clove
3 tbsp olive oil
2 tbsp chopped pickled jalapeños
1 tbsp #tahini
1 msk apple cider vinegar
2 tsp #cumin
1 tsp #paprika powder
splash of water
chili flakes, to taste
salt & pepper
How to create magic:
Halve pumpkin and cut off the peel. Chop in pieces and arrange on a tray. Drizzle with #oliveoil, salt & pepper.
Set oven to 200’C/390’F.
Roast in oven for 15 min or until soft.
Measure 550 g roasted pumpkin and add to your Masterpiece Food Processor. Drain and rinse beans and add to pumpkin. Add and mix the rest of the ingredients until smooth.
For the lime, start with juice from 2 and add more if needed. Season to taste with salt, pepper & chili flakes. (Save the rest of the pumkin to make a yummy winter salad to serve on the side.) #bettereating #plantbased #plantforward #hummus
Fall flavors in the making! Or should we say #baking?🍂🥮
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Parsnip Lingonberry Blondies
makes 12
4 dl (1 + 2/3 cup) almond flour
2 1/2 dl (1 cup) rolled #oats
1 tbsp psyllium seed husk
2 tsp baking powder
1/2 tsp vanilla powder
3 eggs
4 1/2 tbsp raw sugar
1/3 tsp salt
1 1/2 dl (2/3 cup) lingonberry jam
3 dl (1 cup + 3 tbsp) finely grated #parsnip
6 tbsp melted coconut oil
1,2 dl (1/2 cup) apple juice
1 tsp freshly crushed #cardamom
1 1/2 dl (2/3 cup) slivered #almonds
1 1/2 tbsp #maplesyrup
pinch of salt
Here’s how you do it!
Combine all dry ingredients in a bowl. Set aside. In another bowl, beat the eggs, sugar and salt until fluffy. Add the grated parsnip, lingonberry jam, coconut oil, apple juice and cardamom. Carefully fold to combine.
Set oven to 200’C/390’F (the layer you do this step, the more energy you save). Sift the dry mixture into the wet. Fold to combine.
Grease a 24x30cm oven pan. Place a parchment paper in the bottom. Pour batter into pan. Combine slivered almonds with maple syrup and salt. Spread onto the cake. Bake in oven for 18-22 min or until generously browned. Leave the #Blondies to cool, then cut in pieces and enjoy! 😋
#bettereating #betterliving
When in doubt, make #pasta!🍝
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Friday night #zucchini pasta
serves 4
~9 nests of #tagliatelle
2 tbsp #oliveoil + extra
1 onion
2 cloves #garlic
2 zucchini
1 organic lemon, zest + juice🍋
generous handful of fresh basil🌿
chili flakes🌶, to taste
salt & pepper
grated #parmesan cheese, to serve
Here’s how you do it!
1. Prep by chopping the onion, mince the garlic and cut the zucchini into half moons.
2. Heat 2 tbsp olive oil in a large frying pan. Lower heat to medium low and add the onion. Cook while stirring for about 5 min or until translucent. Add the garlic and chiliflakes and cook for another 2 min or so. Then add zucchini, sprinkle of salt and let cook on medium high heat for about 10 min or until the water has cooked away and the zucchini is completely soft. Add the lemon juice and zest and season to taste with salt and pepper.
3. Meanwhile, cook the pasta according to the instructions on the packet. Drain when the pasta is still a little al dente. Transfer to the frying pan along with the basil and stir to combine. Top with grated parmesan cheese, freshly cracked pepper and drizzle of olive oil. Serve immediately.
#bettereating #betterliving
Tonight’s dinner: Pumpkin spice and everything nice🧡💚
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Roasted #Pumpkin Tray with Green Harissa
serves 4
1 #butternut squash
300 g firm tofu
1 clove garlic
4 tbsp tamari soy
1/2 tbsp white balsamic vinegar 1 1/2 tsp sweet paprika powder 1 tbsp neutral oil + extra
100 g sugar snap peas
4 #kale leaves🌿
150 g #feta cheese
1/2 pomegranate, seeds only salt & pepper
Green #harissa:
45 g kale leaves, stems removed
30 g mixed herbs such as parsley, basil & mint
1/2 lemon, juice🍋
1/4 avocado
150 ml greek style yoghurt
4 tbsp #oliveoil
1 small clove garlic
1/2 fresh jalapeño or green chili
1/2 tbsp ground cumin
2 tsp agave syrup
salt & pepper
1-2 tbsp water, if needed
Here’s how you do it:
1. Crumble the tofu into a wide bowl and add minced garlic, 1 tbsp oil, tamari, vinegar, paprika
powder and pepper. Combine and set aside.
2. Halve the pumpkin lenghtwise. Peel and remove seeds. Cut in half moons and spread out onto a baking tray. Drizzle with oil and sprinkle generously with salt and pepper.
3. Set oven to 225’C/435’F and then roast #pumpkins for 10 min.
4. Take out the tray and add the tofu pieces, leaving any remaining marinade in the bowl. #Roast in oven for another 15 min, or until the tofu is generously browned and almost done.
5. Meanwhile, mix all ingredients for the green harissa in a blender.
6. Take out the tray from the oven, add sugar snap peas and roughly chopped kale. Roast for
another 5-7 minutes or until the kale is browned and crispy.
7. Before serving, decorate the tray with crumbled feta cheese, pomegranate seeds, leafy greens and a generous drizzle of green harissa.
Enjoy! #pumpkinseason #trickortreat #treat
Beets and… bread! The best of two worlds combined in our (brunch) favorite, #Shakshuka. Not sure what to cook for dinner? Try this!
Beet Shakshuka
serves 4-6
2 tbsp neutral oil
1 onion
2 cloves #garlic
2 carrots🥕
2 large #beetroots
2 tsp cumin
2 tsp sweet #paprika powder
1 heaping tsp dried thyme
1 heaping tsp dried oregano
pinch of #chili flakes
3 cans á 380 g crushed #tomatoes
1 tbsp raw sugar
1 tbsp balsamic vinegar
1/2 lemon, juice🍋
2 large handfuls chopped tuscan #kale + extra
100 g soft #goatcheese
3 #eggs
salt & pepper
Here’s how you do it:
1. Prep by chopping the onion, mince garlic and roughly grate the (peeled) carrot and beetroot.
2. Heat the oil in a large frying pan and cook the onion for about 5 min or until translucent. Add
the garlic and dried spiced and cook for 2 min. Then add the grated carrot and beetrot and
cook for another 1-2 min while stirring.
3. Add the crushed tomatoes to the pan, along with sugar, vinegar, lemon juice, salt and pepper. Bring to a boil, then lower heat to medium low and let simmer for 15 min. Taste and adjust the spicing along the way.
4. Remove from heat and mix the sauce roughly using an immersion blender. Place back on the stove, then add the kale and stir to combine.
5. Crumble the goat cheese on top. Make 3 holes in the stew and crack the eggs in there. Break up the eggs a little bit by pulling a knife 2-3 times across the sauce. Cover with a lid and let simmer on low heat for 20-25 min or until the eggs have cooked through.
6. Top with chopped kale that you have massaged with a bit of oil until soft. Serve with toasted sourdough bread and possibly a hummus on the side. Enjoy!
It’s #worldveganday and we’re celebrating with the greenest of green spicy #harissa!🌿
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A handful of fresh herbs, #avocado, a dash #oliveoil and our tilted Explore 7 blender. The tilted angle of the blender allows ingredients to be mixed more gently, preserving fine textures, colors and flavors, so that you can enjoy the perfect result every time. We like to call it ‘tilt for better taste’.
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#plantbased #plantbasedmeals #harissa #eatyourgreens #cooking #simplecooking #protip #friendshelpingfriends
Can you guess what’s cooking?🥕🥬 Swipe to find out, scroll for #recipe!
Beet #Shakshuka
serves 4-6
2 tbsp neutral oil
1 brown onion
2 cloves #garlic
2 carrots
2 large #beetroots
2 tsp cumin
2 tsp sweet #paprika powder
1 heaping tsp dried #thyme
1 heaping tsp dried #oregano
pinch of #chili flakes
3 cans á 380 g crushed tomatoes
1 tbsp raw sugar
1 tbsp balsamic vinegar
1/2 lemon, juice
2 large handfuls chopped tuscan #kale + some extra
100 g soft #goa cheese
3 eggs
salt & pepper
HOW TO:
1. Prep by chopping the onion, mince garlic and roughly grate the (peeled) carrot and beetroot.
2. Heat the oil in a large frying pan and cook the onion for about 5 min or until translucent. Add
the garlic and dried spiced and cook for 2 min. Then add the grated carrot and beetrot and
cook for another 1-2 min while stirring.
3. Add the crushed tomatoes to the pan, along with sugar, vinegar, lemon juice, salt and pepper. Bring to a boil, then lower heat to medium low and let simmer for 15 min. Taste and adjust the spicing along the way.
4. Remove from heat and mix the sauce roughly using an immersion blender. Place back on the stove, then add the kale and stir to combine.
5. Crumble the goat cheese on top. Make 3 holes in the stew and crack the eggs in there. Break up the eggs a little bit by pulling a knife 2-3 times across the sauce. Cover with a lid and let simmer on low heat for 20-25 min or until the eggs have cooked through.
6. Top with chopped kale that you have massaged with a bit of oil until soft. Serve with sourdough #bread and possibly a #hummus on the side. Enjoy!
#eatyourgreens #eatyourcolors #colorfulfoods #plantbased #plantbasedmeals #wholefoodsplantbased #eatmoreplants #eatseasonal #freshproduce #eatmoreplants #eatseasonal #freshproduce #rootvegetables
It’s Make-your-own-crackers-Monday! The secret behind its delicious flavor? Leftover #veggie pulp from juicing🥤 #bettereating
Leftover Veggie #Pulp Crackers
makes one tray
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1 dl + 1 tbsp corn flour
1/2 dl cup chia seeds
1/2 dl flax seeds
1/2 dl #pumpkin seeds
1/2 dl sesame seeds
2,5 dl #apple, carrot or beet pulp leftover from juicing
1 tbsp psyllium seed husk
1/2 tsp salt
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2,5 dl hot water
2 1/2 tbsp olive oil
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flakey sea salt
thyme or rosemary
Combine all dry ingredients + veggie pulp in a bowl. If you’re using leftover pulp from #juicing. Finely grated carrot/beet also works, but squeeze out as much liquid as possible first.
Add hot water and olive oil to the bowl. Stir to combine.
Set oven to 160’C/320’F (be #climatesmart and do this as a middle/final step)
Transfer to a baking tray lined with parchment paper. Flatten out as thinly as possible, using your hands. You can layer a second sheet or parchment paper on top if you like, to help you flatten.
Sprinkle with flakey sea salt and dried herbs such as thyme and/or rosemary. Bake in oven for 30-40 minutes, or until the edges as slightly browned and crispy. Turn off heat and leave the seed crackers in the oven to crisp up. Once cooled, crack into pieces and top with your favorite spread and veggies 😋
Weekend #foodprep 💚 What’s your breakfast table favorite?
#bettereating #betterliving
Serve up a simple yet delicious weeknight #pasta in no time! Thank you induction hob for the fast and precise cooking!
Quick #Zucchini Pasta
serves 4
9 nests of tagliatelle
2 tbsp olive oil + extra
1 brown onion
2 cloves #garlic
2 zucchini
1 organic #lemon, zest + juice generous handful of fresh basil chili flakes, to taste
salt & pepper
grated #parmesan cheese
HOW TO:
1. Prep by chopping the onion, mince the garlic and cut the zucchini into half moons.
2. Heat 2 tbsp olive oil in a large frying pan. Lower heat to medium low and add the onion. Cook while stirring for about 5 min or until translucent. Add the garlic and chiliflakes and cook for another 2 min or so. Then add zucchini, sprinkle of salt and let cook on medium high heat for about 10 min or until the water has cooked away and the zucchini is completely soft. Add the lemon juice and zest and season to taste with salt and pepper.
3. Meanwhile, cook the pasta according to the instructions on the packet. Drain when it is still a little al dente. Transfer to the frying pan along with the basil and stir to combine. Top with grated parmesan cheese, freshly cracked pepper and drizzle of olive oil. Serve immediately.
#bettereating #betterliving
When fall gives you apples, make apple juice!🍎 #bettereating #betterliving
How to make tonight’s dinner cleanup a little more effortless✨👉 Hands up, who would love a #comfortlift in their home?
You say #pumpkin spiced latte, we say pumpkin spiced #veggie tray!🎃 ..do you dare to give it a try?👻
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Roasted Pumpkin Tray with Green Harissa
serves 4
1 butternut squash
300 g firm tofu
1 clove garlic
4 tbsp tamari soy
1/2 tbsp white balsamic vinegar 1 1/2 tsp sweet paprika powder 1 tbsp neutral oil + extra
100 g sugar snap peas
4 kale leaves
150 g feta cheese
1/2 pomegranate, seeds only salt & pepper
Green harissa:
45 g kale leaves, stems removed
30 g mixed herbs such as parsley, basil & mint 1/2 lemon, juice
1/4 avocado
150 ml greek style yoghurt
4 tbsp olive oil
1 small clove garlic
1/2 fresh jalapeño or green chili
1/2 tbsp ground cumin
2 tsp agave syrup
salt & pepper
1-2 tbsp water, if needed
Method:
1. Crumble the tofu into a wide bowl and add minced garlic, 1 tbsp oil, tamari, vinegar, paprika
powder and pepper. Combine and set aside.
2. Halve the pumpkin lenghtwise. Peel and remove seeds. Cut in half moons and spread out onto a baking tray. Drizzle with oil and sprinkle generously with salt and pepper.
3. Set oven to 225’C/435’F and then roast #pumpkins for 10 min.
4. Take out the tray and add the tofu pieces, leaving any remaining marinade in the bowl. #Roast in oven for another 15 min, or until the tofu is generously browned and almost done.
5. Meanwhile, mix all ingredients for the green harissa in a blender.
6. Take out the tray from the oven, add sugar snap peas and roughly chopped kale. Roast for
another 5-7 minutes or until the kale is browned and crispy.
7. Before serving, decorate the tray with crumbled feta cheese, pomegranate seeds, leafy greens and a generous drizzle of green harissa.
Enjoy! #pumpkinseason #trickortreat #treat
Brighten up your Monday with our perfectly blended Spicy Green #Harissa. Just mix fresh herbs, some avocado and a dash of olive oil and let Explore 7 work its magic!✨ The tilted angle allows ingredients to be mixed gently, preserving fine textures, colors and flavors. Smart, huh?
#plantbased #plantbasedmeals #harissa #eatyourgreens #eatyourcolors #cooking #simplecooking #protip #friendshelpingfriends
The true dinnertime hero. How do you prefer to eat your broccoli? Scroll down for our fall time favorite. #inseason #bettereating
Creamy Broccoli & Kale Soup
serves 3-4
15 cm leek
3 cloves garlic
1/3 red chili oil to fry in
500 g fresh broccoli
750-1000 ml water
1 cube vegetable bouillon
6 large kale leaves, stems removed
1 1/2 dl full fat sour cream
~1/2-3/4 small lemon, juice
1 tbsp white balsamic vinegar
nutmeg
salt & pepper
Chop leek and broccoli. Mince garlic and chili. In a big sauce pan, gently heat oil. Fry leek on medium heat until translucent. Add garlic and chili and cook for 1-2 min.
Add broccoli, bouillon and water so that it barely covers. Let simmer for ~15 min or until cooked through. Add kale and cook for another 5 min.
Remove from heat and mix with an immersion blender until smooth.
Put back on the stove, lower heat and add sour cream, lemon juice & vinegar. Season to taste with nutmeg, salt & pepper. For more heat, add dried chili flakes. Serve with black quinoa, fresh thyme and a drizzle of olive oil 😋
The secret to #bouillabaisse free kitchen towels? Our Perfect Care Ultrasonic stain remover pen. Just connect the cable, mix water and colorless detergent, add to stained area and gently press the pen in circular motions. Pop the towel in your washing machine and now, go back to finishing your dinner.
#garmentcare #care #repair #washbetter #bettergarmentcare #eatwellbewell #eatyourgreens #sustainableeating #sustainableliving
Bake someone happy! Golden Carrot Cake muffins are perfect for breakfast, as a snack or for everything in between! Naturally sweetened with apples and carrots (and some spoonfuls of lingonberry jam) also make them a healthier option than the regular muffin. So what do you say? Time to get baking!
#electroluxassistent #instabaking #muffins #breakfastmuffins #quickandeasyfood #healthymealideas #eatwellbewell #eatplants #eatyourgreens #plantbased #sustainableeating #sustainablefood #eatmoreplants #eatseasonal #seasonaleating #plantbasedmeal #mealprep #wholefoodsplantbased
A hearty, nourishing bowl of Scandinavian flavors🍂Tangy celeriac mash, made silky soft with the help of our Masterpiece Immersion Blender. Topped with a flavorful #chantarelle stew and sweetened #lingonberries for an explosion of flavors.
If you’re feeling extra hungry add the classic meatballs, half-and-half (meat and veggie) balls or just simply veggie balls. Recipe can be found in the comments.
#scandinavian #scandinavianfood #nordicfood #nordichome #swedishfood #foraging #wildmushrooms #wildedibles #chantarelles #kantareller #lingon
