by Linn Thorstensson | Oct 29, 2018 | Recipes, sides, snack
Woho! The first new recipe for my new site, an Apple & Blackberry Crumble is here. I really hope you are excited about this as I am. Especially since it was 1st of July since I last put up something here, and back then the website looked vastly different.
When I decided to re design it, I knew that it was a big project and that it would take me some time to do it. The summer months seemed to be the perfect time to get going as clinic wise this tends to be a slower time of the year for me. Having said that, it wasn’t my preference to spend all that screen time when the weather was so lovely. On the upside, there were days when it was almost too hot to be outside (imagine saying that about an Irish summer!), so eventually it all came together.
The feedback has been lovely so far and if you have been hanging around here before, then I hope that you can still find your way around just fine. I am happy enough with how this re design turned out, and glad that all the tech skills that I have amassed over the past five years or so came to good use. Another positive thing was that my blogging hasn’t been weekly over these past five years as I had to do some minor editing to all my blog posts and 125 of them was more than enough to be honest!
Creating and developing recipes that are seasonal requires some timing. If you are using seasonal ingredients then making winter recipes in July is a challenge and it may also mean that sometimes when you create a recipe in season, by the time it is ready to be published the season has passed… That’s exactly what happened with this Apple & Blackberry Crumble. When I moved house last year, this was one of the first things I made. Because I liked it so much I made it several times when I had people over for dinner. It is a spicy twist on a seasonal classic.
The crumble is crunchy and buttery and the apples are tart. Using Chinese Five Spice, which is a spice blend made up of cinnamon, fennel, star anise, cloves and black pepper was born out of curiousity. All of these spices individually pairs well with apple so I thought, why not in a crumble? The result is something a little different but more interesting than your typical apple and blackberry crumble. Using ground hazelnuts add to the seasonality and oats makes for a crispier crumble topping. If you don’t have blackberries, just omit. Or be bold and add something else like blueberries or blackcurrants.
Apple & Blackberry Crumble with Chinese Five Spice
Serves 4
2 large cooking apples
½ cup blackberries, fresh or frozen
60 g hazelnuts, ground in to a rough flour
75g cold butter, cubed
60 g rolled oats, gluten free if necessary
4 tbsp muscovado sugar
½ tsp Chinese Five Spice
¼ tsp ground cardamom
2 tbsp rice flour or spelt flour if it doesn’t have to be gluten free
Heat your oven to 180˚C. Peel and core your cooking apples then cut them into neat slices.
Toss the apple slices in the Chines Five Spice and the ground cardamom and then place them in an oven proof baking dish. Scatter over the black berries.
In a separate bowl add the ground hazelnuts, sugar, rice or spelt flour and rolled oats. Mix it all together with a spoon. Then add the cold butter into the flour mix and with your hands rub the butter and flour together until you have what resembles bread crumbs.
Scatter the crumble topping evenly over the apple slices and black berries. Then bake in the oven for 35 min until golden and the apples are soft.
I like serving this with sour cream or crème fraiche, as the tartness works well with the spices. However a really nice vanilla ice cream would be good too.
by Linn Thorstensson | Jul 1, 2018 | Raw food, Recipes, Salad, sides
It is hard to remember that it was just a mere four months ago that we had a foot of snow here, when we are currently enjoying days upon days of sunny weather and temperatures in the mid 20°Cs. To me, who quiet like the heat, this current spell feels like true soul nourishment. A way to fill up my cup after a long wet, cold Winter and Spring.
The weather and the seasons are such a great metaphor as well as reminder of the cyclical nature of life. That even in the darkest hour, we can trust that the light will eventually return.
Over the years the rhythm of my food choices has become fairly cyclical too. Warmer foods in colder weather and colder foods in warmer weather. Can you relate?
I think it’s something that has evolved over time for me, the more I’ve allowed myself to let my intuition guide my food choices, the more seasonal my food choices have become.
We can spend years of our lives fighting cravings and hunger signals, simply trying to ignore our bodies. We forget to listen. We don’t dare to trust. It can be a long arduous journey home.
This summer I am taking 12 weeks, diving deeper into understanding the many mechanisms that underlie our relationship with food, eating and our bodies. It seems to be a subject that is vast and complex, yet it could (should) be one of the simplest things in our lives. Feeding ourselves.
As much as I love creating new recipes, reading recipe books and photographing food, I equally enjoy working with clients and counselling people back to peace and freedom around food and eating. This kind of work is not linear, and more of a process than setting a goal to go after. It is intentional however. The intention being healing, freedom and peace.
I will continue to unpack my learnings, observations and insights in other blog post. Now let’s get back to the recipe!
This Green Goddess Salad, is one of those recipes that may look intimidating to some, with lots of ingredients. Though truly, it isn’t at all. I don’t tend to do anything too complicated anyway…
I prefer my salads this time of year to be mostly raw, crunchy, to contain something salty (ought to replace those lost electrolytes!) and ideally assembled in minutes.
We know from the science that eating a variety of foods, as well as plenty of colourful foods are beneficial to our health. So with that in mind I sometimes play a game of trying to see how many different types of food of the same colour I can fit in one dish. This Green Goddess Salad is one of those experiments.
Green Goddess Salad
Serves 2
1 medium size courgette
5 spears of fresh asparagus
1/2 cup of frozen peas, thawed or freshly podded ones if you can get some!
A handful of fresh mint leaves, torn
A handful of unsalted pistachios, shells removed and roughly chopped
50 g of feta cheese, crumbled (crumbly goats cheese will work too)
2 tbsp extra virgin olive oil
1 tbsp good quality balsamic vinegar
Some black pepper, to season (I add some to all my meals)
Rinse and dry the courgette and the asparagus, then take out your vegetable peeler. To make thin ribbons simply shave the courgette and then do the same with the asparagus spears. When you get to the more watery core of the courgette, you can leave this out.
Defrost the peas by placing them in a bowl and then covering them with some boiling water from the kettle for a minute or so. Drain and rinse under cold water.
Place the courgette and asparagus ribbons together on a plate, or in a bowl. Add the peas, the torn fresh mint leaves and the chopped pistachios. Crumble some feta over and then finish up with a drizzle of extra virgin olive oil, some balsamic vinegar and a little bit of ground black pepper (if you wish!)
Serve as is for a lighter summer meal, or as a side dish to a BBQ. Best eaten on the day it is made.
by Linn Thorstensson | May 7, 2018 | Recipes, Salad, sides
Don’t be fooled by the simplicity of this salad, it really packs a punch and is fairly substantial due to the chickpeas which provides plenty of fibre and some protein. It is fresh, warm and a perfect dish for going from colder weather to warmer days.
I know that the weather is something that is beyond ones control but it is still intriguing to me how much it can impact on ones mood. I don’t know if it actually has been an unusually long Winter and cold Spring, or if it just feels that way, because we keep telling ourselves it has been… I mean I almost had a breakdown the other week when the “heatwave” didn’t turn up on said day.
To be honest, I don’t mind anytime of the year when the sun shines, but there hasn’t been much of that around lately. Though I finally got around to order some seeds for this year’s GIY project (why am I always so late with it??) and the beds are almost ready for some planting, it feels late as we are now into May. That’s life I suppose, nothing you can force and it is a great way to practice mindfulness, learning to release control over things we can’t control and instead paying attention to our reactions.
So as we are on the cusp of entering into a season full of lighter, more raw food based meals (at least this is what I am craving when the weather warms up) I thought this salad which is a kind of hybrid with some cooked foods and some raw, would be a nice one to share. I have made it several times and it is so delicious! Apart from the spices, you can probably buy these ingredients in your local corner shop. And even if you don’t have any green fingers at all, I bet you can keep some fresh mint alive. Seriously, it is impossible to kill!
Fennel Roasted Chickpea Salad with Orange & Mint
Serves 2 (double the quantities if you are feeding more people)
1 tin of chickpeas, rinsed & drained
4 small carrots, washed, peeled & chopped into rounds
1 orange, peeled & sliced lengthwise or into segments
1/2 tsp fennel seeds
1/2 tsp coriander seeds
Some olive oil to roast in
A few fresh mint leaves, chopped
For the dressing:
1 tbsp fresh orange juice
1/2 inch fresh ginger, peeled & chopped
2 tbsp good quality oil of choice – olive oil or walnut or pistachio or flax or hempseed oil will all work.
Sea Salt & Black Pepper, to season
Pre heat oven to 180°C. On a baking tray add the chickpeas and the carrots. Give the coriander seeds and the fennel seeds a bit of a pelting in a pester and mortar before sprinkling across your tray with the chickpeas and carrots.
Drizzle over some olive oils and a seasoning of sea salt and black pepper then with your hands gently toss everything so that the oil and spices cover the carrots and chickpeas.
Place the tray in the oven and roast for about 25 min until the chickpeas are a little bit dry and crispy.
To make the dressing; add all ingredient in your blender ( I use the small cup of my nutribullet) and blend for 20-30s. Taste and season to your own preferences.
Once the carrots and chickpeas are done, add them to two serving plates. Then add the fresh orange segments, pour over the dressing and scatter the chopped mint leaves.
Eat. Rejoice.
*** This salad will keep another day in the fridge, but best to keep the chickpeas / carrot mix parted from the dressing and the orange / mint until served ***
by Linn Thorstensson | Apr 2, 2018 | Gluten free, Recipes, Salad, sides, Vegan, Vegetarian
Finally… Can you smell it? Spring! I am so excited for warmer weather and brighter days. The fact the days are longer now, after the clock’s recent change has helped my mood a lot. The other weekend I got inspired and cleared out a space for some vegetable growing, and then the following day (in the pouring rain) I drove to town to buy some timber to make a raised bed.
This will be my fourth year of growing vegetables. I decided to build a simple 2 x 1 m frame, which should be easy to dismantle the day I leave here, yet should give me ample space to grow some root vegetables for this coming season. The property also has an old disused green house so I’m hoping I will be able to have some tomatoes and a few herbs like coriander and basil in there. Next up, getting some manure + ordering some seeds. All the exciting stuff. It truly is such a rewarding thing to grow your own veggies. It is definitely an adventure which has helped me fostering some patience as well as trust.
You can’t will the seeds out of the ground. It takes nurturing, patience and a tad skill. Such a good metaphor for life in general I think…
On a totally different note though, the recipe I am sharing this week is one of those comforting, budget friendly and very versatile ones. And it is one I’ve eaten on repeat over the past few months. These long cold AND wet months had me craving foods that were more stodgy, warm and nourishing. As well as that I have also had a desire to eat other high energy foods like oats (especially in combination with sugar and butter…). I am beginning to feel ready to have some lighter meals soon, with more greens and raw foods. Maybe you are too?
However I thought now would still be a good time to share this recipe, whilst we are still note truly there yet, and if you are like me, feeling the pinch of heating bills… then something that is budget friendly and that can be made any day of the week from mostly store cupboard ingredients is hopefully welcomed!
I’m not sure “casserole” is actually a good name for this dish as it is more like a vegetarian bolognese and even a little meaty in texture. It could even be a good one to try out for Meat Free Monday or to serve those avid meat eaters, whom you’d like to introduce to some more plant based dishes.
Then on the other hand, how and with what you serve it is, entirely up to you. I have so far had it with rice, pasta, a fried egg (like in the picture) and with roasted sweet potatoes. I would imagine it can pair with “normal” roasted potatoes, even mash, or as a side dish to baked fish. One basic dish. Many options!
Lentil & Mushroom Casserole
Serves 4
1 tin chopped tomatoes
250g fresh mushrooms (I like chestnut mushrooms)
1 large yellow onion, peeled & chopped finely
5 cloves of garlic, peeled & chopped finely
1 red or yellow pepper, washed & chopped finely
1 tbsp dried oregano
2 bay leaves (fresh or dried)
1 tsp dried thyme
2 tsp smoked paprika
Sea salt & Black pepper to season
Approx. 1 cup cooked lentils such as beluga or puy lentils
Start with cooking the lentils. Exact measurements aren’t really important here, so measure out 3/4 cup. Then rinse well before placing in a saucepan and adding enough water to cover the lentils by 1 inch. I usually add a bay leaf or two to this also.
Bring the lentils to the boil and then reduce to a simmer. If you let them boil to hard they will just cook apart. Simmer for about 35-40 min until they squeeze soft between your fingers. Drain, rinse and set aside.
Heat a little olive oil in a saucepan. Add chopped onion and sauté until soft and translucent. Add the chopped pepper and mushrooms and saute for another few minute or two until soft-ish. Add the chopped garlic and sauté for another minute.
Add the tin of chopped tomatoes, the cooked lentils and the spices. Give it all a really good stir and then bring to a lively simmer for 20 min until the sauce has thickened. Season to taste.
Let cool slightly and then serve with your choice of side (as suggested above) + some greens. Oh and some grated Parmesan is totally yum to add grated on top. If that’s your thing.
by Linn Thorstensson | Mar 18, 2018 | Recipes, Salad, sides
Do you what is really challenging? Taking photos of red and dark coloured foods! I don’t know if it is just my camera that is struggling with the light / contrast or if there’s something else contributing, which I don’t know about… It just feels a little unfair as the pictures doesn’t truly do the dish justice.
This salad is kind of a classic pairing, beetroot and feta. I bet if you Goolgle it you’ll find hundreds of ideas for a salad like this. A very similar recipe to this one, was one of the first recipes that I added to my first website. But when I moved on to this website, I left it behind.
So here’s a new version!
Speaking of Googling recipes… Sometimes when I see a new ingredient that I would like to try make something with, this is exactly what I do. You usually get endless results which = endless ideas to try. Is this how you approach it too? Or are you more inclined to pull out a recipe book and decide that you are going to try a new recipe and then shop accordingly?
When I first decided to extend my recipe repertoire I went looking for cookbooks (back then I just had a few…), then I would pick a recipe that looked good, shop the ingredients and then get stuck in. At one stage I decided to learn one new one / week.
To be honest that is probably an enough amount to focus on, because it takes a bit of mental energy to learn a new recipe. It is so easy to try to do everything all at once, but that’s often what makes it so challenging to then make changes that stick.
Our lives are so full already, which is why it is so much easier to stick to what we already know. I think this is why we can get stuck in food ruts too. It’s safe, easy and convenient. Like I said, our lives are already full and learning new things requires mental energy. And when my life is way off, I don’t usually cook at all… But that’s an entirely different story… They don’t call it convenience food for nothing, do they?
Before I share this recipe with you, I want to invite you to think of some other beetroot combinations to test out.
One of my favourite books for getting creative when it comes to flavour pairings is The Flavour Thesaurus. It is a small book, well worth adding to your cookbook collection / kitchen. This book as helped me get a lot braver and creative when it comes to testing out new flavours and food combinations. As if this book was not enough, I recently invested in this book called Kitchen Creativity. So far I have only flickered through it, but I think it will be prove a worthwhile purchase 🙂
So if you want to change this salad up, consider pairing beetroot with either fresh orange + some fried halloumi, or some crisp thinly sliced apples + some goat’s cheese / blue cheese with walnuts.
If you cook the beetroot (leave skin on so they bleed less) you will end up with a different texture. A lot softer. Or you can use it grated, raw like I did in this salad.
Now let’s get to today’s recipe!
Cumin Roasted Beetroot & Puy Lentil Salad
Serves 2
2 large beetroots (or 4 small ones), peeled & cut into small quarters
2 tsp cumin seeds, ground
100g dried puy lentils (beluga lentils are fine too), rinsed
100g good quality feta cheese
2 tbsp pomegranate seeds
A handful of green salad leaves, washed & dried
Olive oil, for roasting
Dressing:
4 tbsp good quality olive oil
2 tbsp fresh lemon juice
1 tsp clear honey
sea salt & black pepper to season
Heat oven to 180°C. Place your quartered beetroot on a baking tray. Drizzle with olive oil and then scatter the cumin seeds over. Season with sea salt and black pepper and then toss it all with your hands to that the beetroot are well coated in seasoning and oil.
Roast for about 35-40 min until soft.
To cook the lentils, rinse them well to remove any dust as well as pick through to make sure there’s no stones in there. Then place them in a large saucepan filled with cold water. Bring to a gentle boil and cook for about 30-35 min until they are soft but still hold their shape. When they mush easily with a squeeze between your fingers, they are done. Drain, rinse and drain well.
You can serve this salad warm or cold. Since it is still cold here, at this time of the year I would personally prefer it warm. The warm lentils will make a nice contrast to the cold salty feta and the sweet and crunchy pomegranate seeds.
Mix the ingredients for the dressing together and season to taste. Add the dressing to the warm lentils.
On a plate add some salad leaves, the warm lentil and some roasted beetroot. Then scatter some crumbled feta and some pomegranate seeds. Tuck in!
by Linn Thorstensson | Feb 4, 2018 | Recipes, Salad, sides
For the month of January I partook in a “Buy Nothing but Consumables Challenge”. Considering that my finances put a natural constrained on any purchasing desires, it wasn’t a massive task to get through, but even so I still found it an interesting experience and it did give me some insights and a new awareness.
This challenge was headed up by the lovely Kathy Peterman from simpleup.me whom I crossed paths with a few years ago in another online programme. Ever since then I have been a huge fan of Kathy’s work and she has inspired me to get decluttering, as well as now becoming more intentional with my spending. Though I can’t say I have been overly mad with my shopping and spending habits over the past few years, it is still surprising how you can find things to buy, that you don’t really need…
Having lived in a small space for the past 8 years, did mean I couldn’t store an endless amount of stuff, yet I still had boxes of stuff stored, and having not have to move for y I didn’t have that much need to go through any of it either. However, luckily I had already started on my declutter journey before I had to pack up all my belongings and move last year. Both when packing and when unpacking, I tried to be ruthless and got rid of a lot of stuff that I had stored for years, and even now with more space didn’t feel like I wanted to use them, so off they went. Including some of my books! I love books, so letting some of them go was a bit hard, but since I seem to continue to add more, it is definitely good to let them circulate. They may make someone else happy now that I’ve had my time with them.
My decluttering is continuing this month with “the minimalist game” which essentially mean getting rid of 1 item on the first, then 2 on the 2nd and so on. I think at that pace I’ll have no belongings left… so I am sticking to one item / day, which I think I’ll be able to do. There’s definitely still more stuff that haven’t been used in the last six months or so, that I am sure I don’t need , as well as stuff that’s well worn out.
So then what has this recipe to do with my current (and ongoing decluttering project?), well this recipe is one of my “fridge raid” type recipes. As well as the “Buy Nothing Challenge” , I also challenged myself to spend some time at the beginning of January to use up what I actually had in the cupboards, rather than buying more and as a result ending up with food waste.
That said, kitchen creativity does require that you keep a couple of basics to hand and then add fresh produce as you go along. As I tend to like warm foods when the weather is cold, I have been eating dishes like this one many times over the past month. Stir-fries, like this one are almost like warm salads. Almost. Or at least something in between a salad and a curry. Let’s not get to hung up on the details shall we?
Cauliflower is a totally underrated vegetable in my opinion. It is cheap, incredibly nutritious and very versatile. Most people (in Ireland at least) just boil it into mush and then serve it as a sad side dish. Which is totally unfair and doesn’t let cauliflower blossom in its own right.
In my humble opinion cauliflower is best enjoyed like this, finely chopped and a stir-fried or roasted, either way with some spices and curry spices seems to have a particular affinity with this veggie.
Please also note that though I think it is cool that cauliflower has gotten this new appreciation through it being used as “cauli-rice”, I still feel like if you really want to eat rice with your curry, stir-fry, what ever, do it! Taste and satisfaction is as important to any meal as the nutritional content. I much rather that you enjoy this veggie for its own beautiful glory, instead of seeing it as a substitute for something else. Being a consolation prize does not make anyone feel happier about themselves…
Curried Cauliflower Stirfry
Serves 2
1 small head of cauliflower, leaves removed, washed & roughly chopped
2 tbsp melted coconut oil or olive oil
2 tbsp curry spice powder of choice
10 dried apricots, chopped into chunks
A handful of pecan nuts, roughly chopped
3 tbsp of pomegranate seeds
A handful of fresh coriander, stems removed and leaves torn
Start with getting your ingredients chopped and ready. Then heat a frying pan, add the oil and when warm (not smoking!) add the curry and fry off for a min or two, until lightly fragrant.
Add the cauliflower to the pan and stir until well coated. Keep on medium heat and keep tossing and turning to avoid any burning. You want the cauliflower to be heated through but still have some crunch left to it. This will take 3-4 minutes.
Add the dried apricots and the pecan nuts and keep warm for another minute or so.
Add the pomegranate seeds and the coriander leaves just before serving.
Personally I prefer this warm, as a stir-fry type dish, but if you have leftovers they should still be good to go the following day.
*** This recipe is pretty basic and lend itself to endless variations. Like swapping the apricots for raisins (or leave out if you don’t like sweet things in savoury dishes), try a few mint leaves or fresh parsley. Maybe some orange segments?
It can be serves as a light meal as it is, or add some protein of choice (chicken, fish if you eat meat or perhaps some chickpeas or tofu if you don’t). Adding some cooked quinoa will also help make it into a more substantial meal.
You can of course swap the pecan nuts for any other nut or seed too. Feel free to use your own creativity!
A final note on cauliflower… Don’t fall for the marketing trick of buying it pre packed and grated. Seriously! I used to do in my food processor, but now I am to lazy to even pull that one out (more washing up!) with a half decent knife you will chop it in one minute tops! Here is a rant I had about pre packed cauli-rice.
