Get full recipe👇🏻
http://www.greenkitchenstories.com/smorrebrod-open-faced-sandwiches/
Ingredients:
25 g package active dry yeast
1½ cups warm water
3 dl yoghurt
0,5 tbsp sea salt
200 g grated carrot
3 tbsp linseed
3 tbspl sunseed
3 tbsp pumpkin seed
3 tbsp rolled spelt (like rolled oats, but from spelt)
100 g corn flour
750 g whole grain rye- or spelt flour
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Ingredients
1 cup fresh blueberries
1/2 cup coconut water
1 frozen banana
a big chunk fresh ginger, minced
juice from 1 lime
2 tbsp coconut flakes
a handful of walnuts
Throw all the ingredients in the blender. Blend it for half a minute. Taste it and add more ginger if needed. I used almost 2 inches, but I like it quite strong.
Source 👉🏻 http://www.greenkitchenstories.com/birthday-blueberries/
serves 4
5 large lettuce leaves
4 raw beetroots
2 raw carrots
1/2 cucumber
1/2 red onion
3 avocados
5 cherry tomatoes
1 handful of cilantro (coriander) or flat-leaf parsley
2 tbsp olive oil
2 limes, juice (start with the juice from 1 lime and adjust to your taste)
sea salt & black pepper
Serving
4-8 slices goat or sheep’s cheese (depending on the size of the cheese)
2 tbsp pine nuts, lightly toasted in a skillet
1 handful of pea sprouts
Rinse the lettuce leaves and coarsely chop them. Place in a large mixing bowl. Peel beets and carrots and grate by hand or using the grating attachment on a food processor. Slice the onion and tomatoes very thinly. Chop the avocados and cilantro and place all prepared ingredients in the mixing bowl. Add olive oil, lime juice, salt and pepper and toss well, using your hands, so everything is coated in oil and lime and has a nice purple color.
Scoop one fourth of the veggie mixture tight into a 4 inch (10 cm) wide x 2 inch (5 cm) high, round container or bowl. Place a serving plate on top of the container and carefully turn it upside down, remove the container slowly. Top the veggie tower with slices of goat cheese, toasted pine nuts and pea sprouts. Repeat three times. Enjoy!
Read more 👇🏻
http://www.greenkitchenstories.com/veggie-tower/veggie_tower_02/
Serves 1
Feel free to play around with this recipe. You could replace the raspberries with other berries or mashed fruit and the milk with freshly squeezed juice. Or you could blend some dates with the milk and serve it as a dessert. Use whatever toppings you prefer. We do recommend including some kind of nut butter, it adds a nice balance to the sweet and tangy fruit flavors.
1 cup / 125 g fresh or thawed frozen raspberries
1 pinch ground vanilla
3 tbsp desiccated coconut, unsweetened
3 tbsp chia seeds
1 cup / 240 ml plant milk (we prefer almond, coconut or oat milk)
Topping
nut butter
hemp seeds
kiwi
fresh mint
Mash the berries in a bowl using a fork. Add vanilla, coconut and chia seeds and combine. Pour over the milk and mix. Set aside to soak for minimum 30 minutes or overnight in the fridge. Serve in a bowl or jar topped with nut butter, hemp seeds, fruit and mint.
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Fully Loaded Breakfast Bars (Recipe from My New Roots: Inspired Plant-Based Recipes for Every Season)
Makes 10 large bars (although we make our bars slightly smaller than Sarah and get 12 bars from one batch.)
1 tablespoon chia seeds
3 1⁄4 cups / 325 g gluten-free rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon fine sea salt
1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15-ounce / 250 g can)
1⁄4 cup / 60 ml coconut oil, melted
1⁄4 cup / 60 ml pure maple syrup or raw honey
Grated zest of 1 organic orange
1⁄4 cup / 60 ml unsweetened applesauce
1 teaspoon vanilla extract
1⁄3 cup / 60 g chopped unsulphured dried apricots
1⁄4 cup / 30 g raisins
1⁄4 cup / 35 g pumpkin seeds
2 cups / 60 g organic, non-GMO cornflakes (optional)
🍪🍪 Preheat the oven to 350°F / 180°C. Line a baking sheet with parchment paper and set it aside.
🍪🍪 Combine the chia seeds with 3 tablespoons water in a small bowl, and set aside for 15 minutes to gel.
🍪🍪 Pulse 1 1⁄4 cups / 125 g of the oats in a food processor until they resemble a very rough flour. Transfer the flour to a large mixing bowl and whisk in the remaining 2 cups / 200 g oats, baking powder, baking soda, cinnamon, and salt.
🍪🍪 Pulse the beans with the coconut oil in the food processor until the mixture is creamy. Add the maple syrup, orange zest, chia gel, applesauce, and vanilla extract, and pulse until smooth.
🍪🍪 Pour the bean puree over the oats mixture and stir until everything starts to come together. Add the apricots, raisins, pumpkin seeds, and cornflakes and stir to combine—you may need to use your hands at this point.
🍪🍪 Shape the dough into 10 equal balls, and then flatten each one into a patty shape. Transfer them to the prepared baking sheet. Bake for 15 to 18 minutes, until the bars are golden. Let cool completely before enjoying. The bars can be stored in an airtight container at room temperature for 1 week, or in the freezer for up to 1 month.
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Serves 4
Yoats
2 cups / 500 ml plain thick yogurt, Greek or Turkish (vegans can use Coconut Yogurt)
1 cup / 90 g rolled oats
¼ cup /35 g sunflower seeds
1 small apple, cored and roughly grated on a box grater
1 pinch ground vanilla or vanilla extract
1 tsp freshly grated ginger or ground ginger
Beet & Raspberry Purée
1 cup / 125 g raspberries (fresh or thawed frozen)
1 small raw beetroot (approx 65 g / 2 oz), peeled and coarsely chopped or grated (depending on the strength of your blender)
½ lemon, juice
2 tbsp water
2 soft dates, pitted
To serve
raspberries
fresh mint leaves, chopped
bee pollen
Place all ingredients for the yoats in a mixing bowl and gently stir to combine. Set aside.
Meanwhile prepare the purée. Add all ingredients to a high speed blender and blend until smooth. Taste to see if more lemon juice, water or dates are needed. When done, mix ¼ cup of the purée with the yoats. Then divide the rest of the purée into 4 glass jars. Spoon the pink yoats into each jar. Eat right away or store in the fridge for up to a couple of days. Ideally make the recipe in the evening and serve for breakfast the following morning. Top with fresh raspberries, chopped mint and bee pollen before serving.
Source👇🏻
By Green Kitchen Stories
Get full recipe 👉🏻 http://www.greenkitchenstories.com/chia-parfait-apple-crunch/
1 cup milk of choice (we usually use oat milk, almond milk or coconut milk)
4 tbsp chia seeds
zest from ½ lemon
Warm Apple Crunch:
1-2 tbsp butter, ghee or coconut oil
1-2 tbsp honey, maple syrup or brown rice syrup
1 large apple
¼ cup / 60 ml sunflower seeds
¼ cup / 60 ml pumpkin seeds
¼ cup / 60 ml hazelnuts
1/2 tsp ground cinnamon
1 pinch ground ginger
1 pinch sea salt
Elements for layering:
6 small glasses
full-fat plain yogurt or coconut yogurt
nut butter
chopped fresh apples
bee pollen, optional