by Linn Thorstensson | Mar 26, 2017 | Guest Post, Recipes, sides
This week I have the honour and pleasure of sharing a simple and delicious summer salad, created by Joanna Bourke, from The Chopping Board with us all.
I got to know Joanna through Instagram a few years back and really resonated with her no nonsense approach to food, as well as how we should eat and enjoy it. I particularly liked this blog post about the ebb and flow of life, and how letting our eating follow a similar rhythm is really nourishing.
I hope you will enjoy our conversation and learning a little bit more about Joanna and the great work she does!
I shared this purple smoothie over on Joanna’s blog.
Can you tell us something about yourself and your work?
My family have always enjoyed food and I’ve been cooking since I was young. My Dad had a fast-food business in Dublin and I worked there through my teens and college years. In 2014 I was working in Finance in San Francisco and started a blog of family recipes that I had in a notebook. In those days, my blog was called Some Like It Hot, after our takeaway! I loved sharing recipes and getting into food photography, and it was a great connection to home. Shortly after, I left my job in Finance and came home to Ireland to do the cookery course at Ballymaloe Cookery School. Since then I’ve been doing event and retreat catering in Ireland and abroad.
I’m curious about your journey to become an entrepreneur and a chef? Can you please tell us how you came to do the work you do now?
After cookery school, I took a career break and tried lots of different things to get a range of experience in the food industry, I worked with caterers and took on my own catering gigs , I got work experience in kitchens and did a month of private cooking in France. Getting blisters on my hand after a morning chopping veggies in a busy kitchen was a sign I wasn’t cut out to be a restaurant chef!
In the last year I’ve been cooking at yoga and women’s business retreats in Wicklow, Cotswolds, Provence and Normandy. I’ve been lucky to travel to new places, meet interesting people and cook in some beautiful kitchens. At retreats, people often gravitate to the kitchen for a glass of wine and a chat about what’s for dinner. It’s the heart of a house, and my favourite place to be. And of course, I love it when people really enjoy my cooking. I’m still blogging, but the blog is now called The Chopping Board – good things start at the chopping board!
How would you describe your food philosophy?
I wouldn’t call it a philosophy so much as an absolute enjoyment of everything food-related – I love cooking and eating out, looking at food on Instagram, and I’m usually thinking about my next meal.
At Ballymaloe we were completely spoiled with fresh vegetables and herbs picked from their farm every morning, the best organic and local meat produce, and fish caught locally in Ballycotton. Back in the real world, it’s a little harder (and expensive) to access this kind of produce. Farmer’s markets are great to get a sense of what’s in season and get the fresh vegetables growing in your area. Regardless of where you buy your food, a little bit of love and care in cooking can bring anything to life. Great basics for cooking – butter, olive oil, sea salt, spices and fresh herbs can really bring out flavour.
Generally I think a little of what you fancy does you good. I usually cook pretty good meals for myself, but when I don’t feel like it my favourite takeaway is a Base pizza with a Peroni.
Which 5 ingredients will one find in your pantry?
Oats to make granola and smoothies, honey also for granola and salad dressings, Heinz tomato ketchup, Bachelor baked beans. The spices I use the most would be cumin and paprika.
Do you have an all time favorite recipe you keep coming back to?
This last winter I was doing a lot of one-tray roasts where I would add whatever I had to a roasting tin, and add some olive oil, garlic, salt and pepper. Potatoes, onions or leeks, chorizo, carrots and peas all work really well together. Roast a a high heat for about 40 minutes, or until vegetables are golden and crisp.
Tell us something about the recipe you are sharing today! Why this particular recipe?
This pesto came about when I forgot to bring basil pesto to an event I was cooking at. I didn’t have any basil and parmesan with me, but I did have parsley and feta, hey ho. I then added pistachios for some crunch. I’ve added it to tomatoes here for a summer salad but it also works great with pasta.
Tomato Salad with Feta & Parsley
Serves 2
4 tomatoes, diced
30g flat leaf parsley (1 bag)
100g feta
70g pistachios
2 garlic cloves, chopped
2 tbsp olive oil
Juice of half lemon
To make the pesto, add the parsley, feta, olive oil, lemon juice, pistachios to a blender and blend until smooth.
Taste, and add salt and pepper, although the feta will bring it’s own saltiness.
Mix with tomatoes and serve on it’s own, or with pasta or scrambled eggs.
Joanna Bourke is a Ballymaloe-trained cook, cooking wholesome, nourishing food at events and retreats in Ireland and abroad. www.thechoppingboard.ie
by Linn Thorstensson | Feb 26, 2017 | breakfast, Dairy free, Guest Post, Healthy Treats, Recipes, snack
This week I’m really excited about introducing you all to another Irish Food Blogger, Frances Walsh from The Honest Project! We are doing a blog and recipe swap and you will be able to read my contribution to Frances’s blog over here.
But now let’s get going with the interview! I will let Frances tell you a little bit more about herself now 🙂
Hi Frances! Can you tell us something about yourself and your work?
Sure! My name is Frances and I live in Kilkenny in the south east of Ireland. Kilkenny is my home town, but I lived in Dublin for years where I worked as a lawyer. I moved home about four years ago when I was diagnosed with cancer to focus on my recovery. I started my blog, The Honest Project two years ago as something for me to focus on when I was getting better. I found cooking food very therapeutic, especially when it was healthy foods. I began to experiment with my cooking and document it on the blog. I’ve been a vegetarian since I was a child but never really experimented with vegetarian cooking until I started my road to recovery. I also love writing and photography so the blog is a great way for me to spend time doing some of my favourite things.
How would you describe your food philosophy?
I won’t really call it a philosophy. I just cook and eat what I want to at a particular time. I guess my focus is on eating more vegetables and I find vegetarian cooking exciting. I’m always looking for new ways to add vegetables to my diet. I think everyone has to decide for themselves how they wish to eat and I’d hate to come across as preachy; but I guess the blog is for anyone who wants to eat more vegetables and more food that is cooked from scratch. Sometimes the simplest of ingredients and cooking techniques can make the most delicious dishes and sometimes you want to make things a little more complex. Both ways of cooking have their place in my kitchen.
How did you come up with the name The Honest Project?
When I started the blog, it was so that I would have a project that I could focus on when I was recovering from being sick. I needed something to structure my day and I was so fatigued after chemotherapy I really saw the blog as a project to help get me back on my feet. I also wanted to write about things that were authentic and honest to me. I didn’t want to limit the blog to food related content so I thought The Honest Project was a good choice. Plus the URL was available, so didn’t have to think twice.
What does your process from idea to finished recipe and blog post look like?
It varies. I usually don’t put a whole lot of planning into my recipes. Rather I might have a beautiful seasonal ingredient in my kitchen and I decide to build a recipe around it. Sometimes I get ideas from café or restaurant menus from half way across the globe (thanks to Internet snopping) and I make an Honest Project version. Some of my favourite recipes have just come from me having very little ingredients in the kitchen and having to be creative with what I do have. I usually make the recipe a couple of times before it makes it to the blog. Also in the Winter time as day light hours are minimal, I have to make sure to make it early in the day so I have time to photograph it in natural light.
Which 5 ingredients will one find in your pantry?
I have so many ingredients in my pantry, it’s hard to narrow it down to five essentials. I always have olive oil (both extra virgin and olive oil). I love oats, they are so versatile and I use them all the time. I love avocados and literally have to stop myself eating them on repeat all day long. I eat a lot of nuts, especially almonds and cashew nuts and always have a supply in my handbag in case the dreaded hunger strikes. Lastly, I always have leafy greens for juicing, smoothies, salads and adding to stews and curries.
Do you have an all time favorite recipe you keep coming back to?
I have many. I adore chia seed puddings as I think they are the perfect blank canvas on which to experiment with flavour. They are also so handy to make in advance and just grab out of the fridge each morning. I also love chocolate brownies and I’m currently making a dark chocolate version with an almond butter swirl. It’s so good with a cup of tea or coffee. (Ed note* I can’t wait to read and cook that recipe as I’m always looking for the best brownie recipe!)
Tell us something about the recipe you are sharing today! Why this particular recipe?
Today’s recipe is for Coconut Chia Pudding with Berries & Passion Fruit. Most of the time when I eat chia pudding for breakfast I skip adding any sweetener bar fruit. But for this recipe I add coconut sugar, so it’s really more suitable for dessert than breakfast. Let’s be honest, chia seeds don’t really taste like anything at all. But paired with a delicious sweet nut milk and fresh berries, there are transformed into a delicious breakfast or in this case dessert. For this recipe I combine the coconut flavour of the chia pudding with passion fruit and berries. The great thing about this recipe is that it can be prepped in advance.
Coconut Chia Pudding with Berries & Passion Fruit
Serves 6
5 cups of coconut milk
3-5 tbsp of coconut sugar (depending on your sweet tooth).
2 tsp vanilla extract
1 cup whole chia seeds
1 cup frozen berries
3 passion fruit
A few sprigs fresh mint
1 tbsp coconut flakes
Heat the coconut milk in a saucepan over a low heat. Add the vanilla extract and coconut sugar and stir until dissolved. Remove from the heat.
Add the chia seeds to the milk mixture and stir well. Pour the mixture into a large container and place in the fridge for 4 hours to set.
Just before serving, heat the berries in a saucepan over a low heat until they soften.
To serve, divide the chia pudding between six serving glasses. Spoon a tablespoon of berries and their syrup over each. Spoon the flesh of half a passion fruit into each glass. Top with fresh mint and coconut flakes.
Enjoy xx
Head over to The Honest Project for more great recipes! And if you want to stay in touch and follow her blog on Social Media, you will find her on Facebook Here and on Instagram Here.
by Linn Thorstensson | Jun 14, 2015 | Gluten free, Guest Post, Healthy Treats, Recipes, snack, Vegan
A (good) few week’s ago I got sent a lovely box of goodies to try from the superfood company Iswari. The company has it’s head quarters in Kinsale, Co. Cork, not a million miles away from where I live. Teaming up with a company that offers great quality products, sustainable ethos and is based locally kinda feels like a no-brainer. So I’m happy to give you all a delicious recipe made with their raw cacao butter.
If you have never come across cacao butter before, you may be unsure how to use it. Cacao butter is the fat from the cacao bean. It is separated from the cacao liquor and drained away, only to be added back in at a later stage of chocolate-making. What’s left after this process is then grounded into the cacao powder we know
Cacao butter is a fat which is solid at room temperature but melts quiet easily at body temperature, around 34°C. In fact it’s often used in skin and beauty products and with a few simple moderations to this recipe you can make a nice skin moisturiser! Cacao butter, even without the cacao powder has a lovely chocolate aroma.
Even though most of the health boosting properties from chocolate is found in the cacao powder the white solid fat is always added back in later in the chocolate-making process and whether you are making your own chocolate or buying it you want to use cacao butter (or make sure whatever you’r buying has a high cacao butter content) It’s the cacao butter which help make the chocolate creamy and gives it that snappy consistency.
I went for a different kind of chocolate treat here though. For some people the caffeine content of chocolate can make them feel all jittery and not all that awesome. (Luckily I’m not one of them) So a white variety without the cacao powder, may be better suited. Commercial white chocolate is made by adding milk solids, soy lecithin, refined sugar and vanilla and is usually not all that great for you.
Here I’ve paired the raw cacao butter from Iswari with some pure creamed coconut. You can buy creamed coconut in most Asian store for a reasonable price. It comes in a solid block (at room temperature) and is basically pressed coconut meat and nothing else. The beauty of using creamed coconut instead of coconut oil is that the creamed coconut still contains all the fibre from the coconut meat + all the lovely health benefits from the coconut oil.
So what you end up with here is a naturally dairy free white chocolate, not overly sweet and boosted with some super foods.
I added some bee pollen, freeze dried berries and some black sesame seeds, both to boost the nutritional value and to increase the aesthetic appeal. Because I feel we eat as much with out eyes as we do with our other senses.
A short note of Bee Pollen. It comes from the male germ cell of flowering plants. After the bee has pollinated the female flowers, the remainder of the male pollen is collected and brought back to the hive. Back at the hive the bees add enzymes and nectar to the pollen. These lovely tiny golden nuggets are often referred to as “nature’s most perfect food” as they contain all of the 8 essential amino acids we need for survival. Bee pollen also provides B-vitamins, vitamin C, carotenes and mineral. (Source: The Encyclopaedia of Healing Foods)
Add some of these little gems on top of your smoothie or as here in your wholefood’s treat for a true super food boost. And bring out your inner artist!
This white chocolate recipe is really easy to make and takes literally no time at all.
Super boosted White Chocolate (dairy free)
Makes about 30 generous pieces
50g raw Iswari cacao butter
200g creamed coconut
1-2 tbsp pure maple syrup
1/2 tsp pure vanilla powder
Toppings:
1 tbsp bee pollen
1 tbsp freeze dried raspberries or blackberries – optional
1 tbsp black sesame seeds – optional
Roughly chop the creamed coconut. Place the coconut and the cacao butter in a bowl over a sauce pan with simmering water. Gently melt the coconut and cacao butter while stirring until you have smooth paste.
Remove from heat. Add the maple syrup and vanilla powder. Continue to stir until the maple syrup and vanilla is fully integrated with the chocolate mix.
Pour the mix out on a small tray lined with parchment paper. Let it cool a little before you add the toppings but don’t allow it to fully set. You want your toppings to sink into the chocolate. Finally allow the chocolate to completely set in the fridge before cutting it into squares.
Store your chocolate in the fridge as it melt in warmer temperatures. Enjoy 🙂
A big thank you to Iswari for allowing me to play with some lovely ingredients! I also tried out this lovely breakfast option and if you are looking for something to take with you on your summer travels / festivals / sporting adventures this is a nice one for sure.
Find out more about Iswari on FB and on Twitter
*This is a sponsored post. No money was received and all opinions are completely my own.
by Linn Thorstensson | Mar 1, 2015 | breakfast, Drinks, Gluten free, Guest Post, Healthy Foods, Healthy Treats, Immune System, Raw food, Recipes, Super Food, Vegetarian
I’m so delighted to have the opportunity to share this beautiful immune boosting and vibrant smoothie recipe. Just what is needed as we slowly transition into the next season. I’m sure we can all do with a little more colour and sunshine in our lives. And if the Sun prevails, you just have to get a little more inventive in the kitchen instead.
This week I have invited the beautifully talented lady Agnes who blogs about food and stuff over on Cashew-Kitchen. If you are not following Agnes on Instagram or reading her blog, you should. It’s worth it for the photos alone 🙂
But I’ll let you Agnes tell you all a little more about herself.
Hi Agnes! Can you tell us something about yourself and your work? 
Sure! My name is Agnes and I live in a small apartment in central Stockholm (Sweden) which is also my hometown. I recently moved back here after spending a couple of years on the west coast studying. Since september last year I’m running the food & photography blog Cashew Kitchen, although I’ve been food blogging since the spring of 2013. I also do some photography and recipe development on a freelancing basis. But my main occupation is my studies in Human Ecology in which I’m currently writing my bachelor thesis. I started my studies in Human Ecology and my food blogging about the same time, so initially it was an interest in sustainable food and lifestyles that pushed me. I’ve been hanging out in the kitchen experimenting since I first became a vegetarian when I was 14, so the interest in wholesome, nourshing food has always been there I guess, I just never thought about blogging about it before 🙂
I have a background in Fine Arts, so when starting blogging about food I quickly noticed that working with the aesthetic aspects came pretty natural to me. Using colorful ingredients and spending a lot of effort on the styling and photography is very important to me, so when I launched Cashew Kitchen I simply decided to call it ”a foodie photography blog”. Although the sustainable aspects are still there: I only post vegetarian recipes and I mostly use seasonal, whole and organic ingredients.
No wonder you can great the most magical of images!
I’m curious about that education of your: what is Human Ecology? And how do you wish to use that education in the future?
Well, you could say it is environmental science from a social sciences’ perspective. In Human Ecology we study the relationship between social, ecological and economic factors and how those interact with for example issues of power, resource management, poverty, urban development, climate change, population growth and social dynamics. It’s everything from city planning and food production to eco philosophy or complex adaptive systems.
In my thesis I study possibilities and limitations for citizen participation and co-management in city planning to help build social resilience in society. When I decided on the topic I think I was a bit tired of food haha. It was in the aftermath of the Swedish election and the increased social unstability we see here in Sweden (and out in the world too) worried me. In the future I want to work with sustainable food in some way. It could be inspiring people to make sustainable food choices, which I kind of already do through my blog (I hope!) hehe. It could also be working for a food or agriculture company with sustainable development issues. The possibilities are endless, really! I just know my passion is food, happy people and a healthy planet 🙂
How would you describe your food philosophy?
I want it to be simple! My aim is to inspire as many people as I can to incorporate more vegetarian or vegan food into their diets and cook more from scratch using seasonal ingredients, and thereby bringing us one step closer to living environmentally friendly lifestyles. Therefore I don’t believe in using too many obscure and expensive ingredients, or create difficult or fancy recipes. My recipes often consist of just a few, simple ingredients and are usually quick to assemble. I want to show that it can be both wholesome, fun and easy to eat seasonal and vegetarian. Also fresh produce or a lovingly cooked meal can really make my heart melt! It’s everything I need to be happy. That simplicity and appreciation of food is something I want to share with others.
Couldn’t agree with you more.
How did you come up with the name Cashew Kitchen?
Um, I was just playing around with different names that sounded ”catchy” haha. I always have cashew nuts at home and love to use them in raw desserts, granola, smoothies etc. so it felt suitable with a name steaming from one of my favorite ingredients 🙂
How does your process from idea to finished recipe and blog post look like?
Sometimes a get an idea from surfing around the food blogosphere or pinterest that I write down on my little list. It can be anything really that triggers the idea to a recipe – a combination of colors, a long forgotten ingredient, a memory. But more often I find myself standing in front of an half empty fridge trying to think of something I can make out of the little I have. Honestly that’s where the best recipes come from! If I just happened to create something utterly delicious I try to photograph it right away if I have the time, but mostly I plan to cook/prepare the night before and then style & shoot the next day. Quite often I have tried the recipe a couple of times by then. Editing photos I do on my spare time in the evenings. I never plan what I’m gonna write about on the blog, I just write what pops up in my head that particular day.
I love your creativity!!
Which 5 ingredients will one find in your pantry?
Hehe my pantry is smacked with stuff… In the back you’ll probably find some rarely used superfood powders, but what I always need to have at home (besides cashews) are almonds, rolled oats, coconut milk, tahini and bananas. And a thousand more things. Gosh I’m so spoiled with having good food around.
Do you have an all time favorite recipe you keep coming back to? 🙂
I have different favorite recipes in different periods of my life. Right now the only thing I wanna have for breakfast is my Coconut & Vanilla Oatmeal. During weekdays I eat similar salads every day, at the moment with a millet base, random veggies and a honey & dijon mustard dressing I’ve made countless times!
Tell us something about the recipe you are sharing today! Why this particular recipe?
This recipe is a perfect example of how I roll 😉 It happened the day before pay day and contains literally everything I had left in my fridge that day. I can tell you my expectations for this smoothie wasn’t that high, but oh how surprised I was when I tasted it!
I love the creativity that comes from restrictions. You don’t really need to have a perfectly stocked pantry to make delicious food. I hate to throw away food and always save the little bits and pieces left to use for something else. Smoothies is a great way to use up that last squeeze in the yoghurt package or half a frozen banana from the freezer.
I make smoothies almost every day to drink in between meals, and I especially like to add some seeds or grains and something fat like coconut milk or yoghurt to make it more filling and long lasting.
Despite citruses typically are winter ingredients, to me this is a recipe flirting with spring 🙂 I even added birch straws, see! As if the weather gods heard my plea when photographing this recipe, the sun came out from the clouds just long enough for me to catch it.
For this recipe I used yoghurt, but you can easily make a vegan version using coconut milk + a little extra lemon juice.
Sunny Buckwheat Smoothie
Serves one
Preparations:
2 tbsp raw buckwheat groats
water to cover
***soak for minimum 1 hour***
To mix:
1 large orange or 2 small
1 small banana
1/4 lemon
1 inch piece of fresh ginger
1/2 cup natural yoghurt
2 small pitted dates or 1 medjool date
1/2 tsp turmeric powder
water until desired consistency
+ the soaked and rinsed buckwheat
Prepare by soaking the buckwheat in lukewarm water for minimum one hour. This can be done the night before or in the morning. You soak the groats to get rid of harmful enzymes and start a sprouting process for optimal digestion and nutritional content.
Rinse buckwheat thoroughly. Drain and set aside.
Peel orange and lemon with a knife. Try to get rid of as much of the white parts as possible (it’s bitter). Remove any seeds. Peel ginger and coarsely chop.
Put orange, a quarter of the lemon, banana, ginger, buckwheat, yoghurt, dates and turmeric powder in a high speed blender and mix until completely smooth. Add water if nessecary. If you have a not so strong mixer or an immersion blender you might wanna squeeze out the juice of the orange and lemon beforehand, grate the ginger and perhaps soak the dates if they’re dried.
Serve right away with seeds, berries, granola or simply with a (birch) straw!
Thank you so much Agnes for sharing this beautiful recipe with us here at Straightforward Nutrition! I sure know what I’ll have for breakfast next week 🙂
If you want to check out the Millet & Linseeds Porridge which I shared on Cashew-Kitchen click here
*All photographs on this post is by Cashew-Kitchen.
by Linn Thorstensson | Nov 17, 2014 | Guest Post, Healthy Foods, Recipes, Salad, Super Food, Vegan, Vegetarian
This week we are changing things up a little! I’m delighted to introduce you to the lovely Shanna Jade who runs the blog Sprouting an Old Soul. Her beautiful recipes coupled with insight and wisdom makes for an excellent read.
To allow you to get to know Shanna Jade a little better, I will allow her to take the lead.
Tell me about you, how did you get into wholefoods & healthy living? Where does your blog fit in?
Well my name is Shanna Jade, I live in fairly small country town just east of the Rocky Mountains in Canada. I was born and raised not far from where I am now. I am fortunate enough to have traveled throughout my life, while being still very content to call this lovely place home. 
I am fairly nutty about healthy foods, a health state of mind and living an all around eco lifestyle. I was raised primarily vegetarian, spending next to zero time in the kitchen. My mom has always mean very health conscious, when I was in high school she started her own educational journey to become a Master Herbalist, going on to teach nutrition through a local college. I have memories of her in the kitchen making things like warm gooey from scratch Mac ‘n’ Cheese or baking up a dish full of lentils with tomatoes, however I have far more memories of my dad in the kitchen. He makes the most amazing meals, whipping them up like nothing.
Helping my mother with her schooling was a ridiculously easy way for me to learn as well. I picked things up while helping her study, by reading her textbooks and by general osmosis – none of which was how to cook. Taking from where her classes left off I took it upon myself to continue my learning, digging deeper into specific ingredients and nutrients which I found enjoyable to work with or fascinating to read about. Thus I would call myself self taught. The nutritional knowledge I hold comes from a large number of sources, the culinary flare comes from my heart. I didn’t always cook with healthy ingredients, I didn’t always read labels. For a few years of my life I was completely blissfully ignorant to the trash that I was taking into my body. I knew I wasn’t eating healthy or promoting the things I had learned but I was young and it was easy to eat empty calories.
I started Sprouting an Old Soul as a way to reach out and share with other people in the community, people who wanted to learn about healthy foods and how to live a well rounded lifestyle. I started the blog as a way to keep myself focused and remind myself that in order to never stop learning I needed to apply the skills and knowledge in which I already possessed. That meant cutting out the crap and filling myself up with the most wholesome ingredients and outrageous nutrition.
Do you have any non-negotiables when it comes to what you eat or the products you use?
Absolutely. I make a huge go of using fully BPA free everything. Product wise – I try as much as I can to limit all chemical and synthetics in the house, especially anything that can be inhaled or absorbed. I use fully organic skin care, hair care and as green of cleaning products as possible. Food wise, I do my best to keep things as whole as possible. I don’t eat or drink anything with artificial coloring, I have never had red meat, I don’t do sodas and I strongly dislike green peppers. I am not a purist and I don’t believe in labels. I think that if something makes your cells sing, you should darn well eat it. I think that being in tune and having the ability to notice what makes you feel great vs what makes your belly hurt is a must. Once that’s mastered then everything falls into place because really, KD and McDonalds are not things that make anyone feel good. Being ready to face that is the biggest step. ( I couldn’t agree more!)
What is hands down your favorite thing to eat?
Ooh. Well, I eat mushrooms almost every day, I love love love them. I have always really loved eggs, even when I was following a strict vegan lifestyle (I have genetically high cholesterol so I try to stay away from animal fats) I would dream of going for breakfast and having some sort of scramble.
What sort of things do you do for yourself to get or to stay grounded?
Most importantly I have a very solid morning routine, I feel completely out of whack when I don’t follow with that. Primarily hydration, if I don’t have at least a liter of water before I leave the house in the morning I am simply not myself. I am very liberal when it comes to white sage, I have a smudge stick beside my bed and burn it regularly. I cleanse my room and my self almost nightly before bed. I find myself needing an attitude adjustment when I haven’t had a chance to go outdoors – I am basically a grump and the only cure is forest. People I work with have been known to suggest I take some “tree time”.
Care to share any routines, rituals must do’s that you stick with to keep yourself on track?
Well as I said, I have a solid morning routine. I set my alarm for at least 10 minutes earlier than needed and spend those extra minutes focusing on two words that are written on the ceiling above my bed. Love and Service. I sit with them and allow them to fill me for the whole 10 minutes. I have a giant jar of room temperature water either spiked with liquid chlorophyll or a pinch of high quality grey sea salt. Gentle mind and body cleansing.
I think that having a workout routine, a yoga class, any sort of movement is crazy important. Leading a healthy lifestyle isn’t just about eating fruits and veggies. It’s about your body, your own personal temple that needs tending and worship. Getting your groove on and respecting that your body is incredible and it craves movement is something that I find incredibly important.
I am so happy to have been able to share this recipe with the Straightforward Nutrition community, to introduce myself and to be able to broadcast the lovely Linn on my own site.
I created this recipe as a way for folks to get other types of greens into their diets. Sure, kale is all the rage, spinach is pretty great and well chard too. What about the garnish on the side of your plate? The parsley, the cilantro, the herbs that are so lovingly placed to add a touch of color only to be discarded by the consumer. This recipe is about variety and the amazing flavor profile of the sometimes overlooked greens available to us.
Freekeh is a very low gluten form of green wheat, it’s picked early on in the cycle and has amazing flavor & texture! If you are sensitive to wheat, or you can’t locate this amazing grain – substitute quinoa, barley or whatever you have handy. (Whole Spelt or Kamut grains would work too)
Green Freekhe Salad
Serves 2
Herb Paste:
1 Cup Loose Packed Lemon Balm
1/2 Cup Mint
1 Cup Curly Parsley
1 Cup Cilantro
1/3 Cup + 1 Tablespoon Pumpkin Seed Oil
1 Clove of Garlic
1 Tablespoon of Dill
1.5 Cups of Freekeh
4 Cups of Water
1/2 Cup Toasted Pine nuts
1/2 Large Yellow Onion
1 Tablespoon Coconut Oil
1 Green Chili
1/4 of a Preserved Lemon
Add the freekeh + water to a pot and cook for about 45-50 minutes, until the grain has grown and the water has been absorbed. While it’s cooking, make the herb paste. Add all herb paste ingredients to a blender or food processor and whirl until it’s a pesto like consistency. Set aside. Dice the onion then caramelize it in the coconut oil. Once the freekeh is cooked, transfer it to a large bowl along with the onion and the toasted pine nuts. Rough chop the preserved lemon and the chili – toss it in the bowl, then add the herb paste and mix well. Serve at room temperature.
Thanks a mill Shanna for sharing your lovely recipe here on Straightforward Nutrition! Much appreciated 🙂
If you want to see what I shared with Shanna’s readers over on Sprouting an Old Soul, then head over there for a visit.
by Linn Thorstensson | Apr 2, 2014 | Dairy free, Gluten free, Guest Post, Healthy Foods, Recipes, sides, Vegetarian
My very first guest post on Straightforward Nutrition! I am so excited to be able to introduce you to Chelsea Hunter, Holistic Health Coach and blogger on The Naked Fig – recipes stripped down the way nature intended. I’ve connected with Chelsea over Instagram. We both feel we share a similar food philosophy and a love of simple yet tasty whole food dishes so doing a guest post on each others blogs made perfect sense. I am delighted to share her recipe and food philosophy with all of you! If you are not yet familiar with The Naked Fig, then I would invite you to hop over to have a look at all the other amazing healthy creations she shares over there. 🙂
Here is my interview with Chelsea Hunter:
Tell me a little bit about yourself and what you do?
My name is Chelsea Hunter and I am a Holistic Health Coach, creator of The Naked Fig and recipe developer in Atlanta, Ga, USA. Going from a highly processed and toxic diet to eating nourishing whole foods changed my body, mind, and soul for the better. I became a health coach to share the fullness of life I found through healthy eating. Many people believe that health is all about discipline and cutting back. I hope to inspire them to see that healthy eating is about adding in and abundance rather than deprivation. When I’m not working on The Naked Fig, I love to hike, read, practice yoga, and cook for family and friends. I am currently studying to become a yoga teacher and can’t wait to add yoga to my health coaching practice!
What is your food philosophy?
People ask me all the time if I am a vegan, vegetarian, gluten-free, paleo, etc. My answer is… that I’m a human! I try not to be dogmatic about food. Eating should be natural and intuitive. I listen to my body and give it what it needs. Different foods affect different people in different ways. What works for one person may not work for you. I simply try to eat the most nourishing foods I can and avoid consuming anything too processed. That said, sometimes a croissant nourishes my soul so much that I don’t worry about how healthy it is. Life is too short to feel guilty about eating!
What is your favorite ingredient to use?
This is a tough one because I have so many favorites. I love adding saffron to recipes. It is so expensive that I have to use it sparingly, but that makes it feel like a treat when I do use it. Plus it adds such a nuanced flavor to seemingly simple dishes. It is an easy way to turn any dish from average to impressive. But I’m also a sucker for anything with avocado, garlic, goat’s cheese, and of course figs!
What is your best advice for living a healthy lifestyle?
The best advice I have is to remember that being healthy is not one big decision, but a lot of little decisions. This means that you have tons of opportunities to make healthy choices every day. Every time you choose an apple over a cookie you are one step closer to being the healthiest version of yourself. Give yourself credit for all the good decisions you make and let go of all the bad ones. I recommend writing down all the little accomplishments at the end of the day. Even on a day you felt you made bad choices, you may be surprised how many times you chose to take care of yourself. (I simply couldn’t agree more with this! )
Who inspires you to live a healthy lifestyle?
One of the biggest inspirations for me has been using Instagram. Following healthy and happy people, such as Linn, keeps healthy living on my mind all day. I see so many delicious healthy recipes that I don’t even think about junk food. Out of sight out of mind works in reverse. Keep healthy food in sight. Surround yourself with positive messages about health!
In addition to Straightforward Nutrition, I follow other blogs such as My New Roots, Earthsprout, Green Kitchen Stories and Golubka. These sites have a wealth of nutrition information and some of the most delicious recipes!
Thank you, Linn, for letting me share this recipe! (Note that it is pretty perfect for us here in Ireland and the love of Turnips that people seem to have! Another, tastier, way to enjoy this commonly found root veggie)
Turnip Oven Fries with Avocado Dip
Ingredients:
2 turnips, sliced into thin fries
1 tbsp coconut oil
salt and pepper to taste
Dip:
1-2 cloves garlic
1 ripe avocado
1 tbsp whole grain mustard
1/8 tsp coarse salt
1 tsp lemon juice
Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius). If your coconut oil is solid, gently melt it in a skillet. Place sliced turnips in a large bowl. Pour most of the oil over the turnips saving a little for cooking the garlic. Use your hands to coat the turnips with oil. Spread the fries out on a baking sheet lined with parchment paper and bake for 20 minutes flipping the turnips half way.
While the fries bake, cook the garlic in the remaining oil over medium heat until soft (about 4 minutes). Put avocado, cooked garlic, mustard, salt, and lemon juice in a bowl and mash using the back of a fork or a mortar and pestle.
Generously salt and pepper the turnips fries to taste and serve with avocado dipping sauce. Enjoy!
If you want to read a bit more about my food philosophy and the recipe I shared, hop over to The Naked Fig and read more about it here!
